Kitchen Of Champions

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Kitchen Of Champions

  1. 1. Society of St. Vincent de Paul of Alameda County
  2. 2. History of Society of St. Vincent de Paul of Alameda County (SVdP) <ul><li>Established in Alameda County 1938 </li></ul><ul><li>Mission is to provide direct, tangible assistance to men, </li></ul><ul><li>women and children in need </li></ul><ul><li>Based on traditions established by Frederic Ozanam, </li></ul><ul><li>founder of the International Society of St. Vincent de </li></ul><ul><li>Paul </li></ul><ul><li>Annually assists over 100,000 homeless and low- </li></ul><ul><li>income people countywide </li></ul>
  3. 3. Special Works Programs <ul><li>Focus on providing social safety net services </li></ul><ul><li>Programs operates from SVdP’s Downtown Oakland Center </li></ul><ul><li>Free Dining Room serves 300,000 meals per year </li></ul><ul><li>Visitation Center provides daytime refuge, hot showers and </li></ul><ul><li>clothing for women and children </li></ul><ul><li>Champion Guidance Center offers similar services for </li></ul><ul><li>homeless men </li></ul><ul><li>Champion Workforce provides “soft skills” employment </li></ul><ul><li>training, vocational counseling and job placement </li></ul>
  4. 4. Kitchen of Champions Kitchen of Champions <ul><li>Started in 2007 </li></ul><ul><li>Provides culinary job training for homeless </li></ul><ul><li>and low-income adults </li></ul><ul><li>Food donated by restaurants, food suppliers, </li></ul><ul><li>grocery stores and others </li></ul><ul><li>Food prepared and served at Free Dining </li></ul><ul><li>Room </li></ul>
  5. 5. Kitchen of Champions Training Program <ul><li>Training program lasts for 12 weeks </li></ul><ul><li>Combination of 20 hours per week of classroom instruction and practical training </li></ul><ul><li>Cohorts purposely kept small with a maximum of 15 students each </li></ul><ul><li>Classes taught by professional chef </li></ul><ul><li>Students receive uniforms, culinary tools, case management and follow-up services </li></ul>
  6. 6. Kitchen of Champions Clients <ul><li>100% of clients are low-income </li></ul><ul><li>Over 30% of our students have some college experience, and over 70% have a high school diploma or equivalent </li></ul><ul><li>13% are between ages 16-25, 34% are between ages 26-35, 39% are between 36-50 </li></ul><ul><li>Students receive uniforms, culinary tools, case management and follow-up services </li></ul><ul><li>After graduation, two-thirds (65%) of students enroll in advanced training or secure jobs in the food services industry </li></ul>
  7. 7. <ul><li>“ We see people making changes in their lives. They might not become a famous chef, but they are becoming healthier and stronger community members.” –Philip Arca, Director of Saint Vincent de Paul of Alameda County </li></ul><ul><li>“ A motivational speaker I heard once reminded that ultimately in the food service business, we are not a test kitchen, we are a cash register. I believe, however, that while we are here to be profitable, we also need to be responsible citizens. Giving the grads an opportunity allowed us to be personally responsible and financially profitable.” -Bob Williamson, Director of Operations, Levy Restaurants </li></ul><ul><li>“ That I have been given the opportunity to now be behind the serving line preparing food for those in need, instead of in the line receiving the food, is both a blessing and an honor. I am so grateful for the opportunity to be in the Kitchen of Champions.” -Client </li></ul>Testimonials
  8. 8. Who: Staffing Kitchen of Champions Staffing <ul><li>Director of Special Works provides broad program oversight </li></ul><ul><li>Chef Michael Stamm determines the curriculum and runs the 12 week hands-on culinary program and the business of the SVdP dining room. </li></ul><ul><li>Student Services Coordinator Brett Foreman interviews and admits great candidates into the program, sees them through in a role of support and mentorship, and ultimately places them in ideal positions depending on their personalities and skill sets. The relationship of support and guidance continues beyond their hiring as well. </li></ul>
  9. 9. Employers and Job Placements Kitchen of Champion Graduates have been placed in: Levy Restaurants, Revolution Foods, The Bellevue Club, Turner Construction Group, Berkeley Youth Alternative, Oakland Zoo, Telecare, LeBonne Cuisine, SVdP, Camp Park, Miss Pearl’s Jam House, Market Hall, Ron Stead Temp Agency
  10. 10. Benefits <ul><li>Our carefully selected students are eager and proactive and are trained in a fast-paced environment where they must come to class on time every day. </li></ul><ul><li>Hiring a Kitchen of Champions student is socially responsible. </li></ul><ul><li>The hiring of some of our students may allow employers to obtain a federal tax credit worth up to $8,500 and a no-cost federal bond for up to $50,000. </li></ul>
  11. 11. What Finance Special Events <ul><li>The Kitchen of Champions Guest Chef Series is a quarterly fundraising endeavor where a local “celebrity chef” prepares dinner along with the Kitchen of Champions students in our transformed Free Dining Room. All ticket sales go toward the Kitchen of Champions program. </li></ul>
  12. 12. Funding and Finances <ul><ul><ul><li>Conversations started with government funders with particular focus on funding opportunities through the County of Alameda </li></ul></ul></ul><ul><ul><ul><li>Individual donor program conceptualized with donors offered opportunity to sponsor student, purchase uniform or provide scholarships </li></ul></ul></ul><ul><ul><ul><li>Churches can also sponsor a student </li></ul></ul></ul><ul><ul><ul><li>Future plans include growing donor support and enlisting the support of high-profile guest chefs to promote the program </li></ul></ul></ul>
  13. 13. Free Dining Room and Kitchen of Champions Foundation & Corporate Supporters <ul><li>Advanced Global Logistics </li></ul><ul><li>August Sebastiani Charitable Fund </li></ul><ul><li>Bellini Foundation </li></ul><ul><li>Benned Madison Family Charitable Fund </li></ul><ul><li>Cathay Bank Foundation </li></ul><ul><li>Colarchik Family Fund </li></ul><ul><li>Diamantine Family Foundation </li></ul><ul><li>Gramp Foundation </li></ul><ul><li>Harbor Road Foundation </li></ul><ul><li>Jewish Community Endowment </li></ul><ul><li>Karen Vahtra Foundation </li></ul><ul><li>Lakeside Foundation </li></ul><ul><li>Oakland Potluck </li></ul><ul><li>May & Stanley Smith Charitable Trust </li></ul><ul><li>Safeway Foundation </li></ul><ul><li>Sister John Marie’s Pantry </li></ul><ul><li>The Fund/Tambourine LLC </li></ul><ul><li>Trust Funds, Inc. </li></ul><ul><li>UPS </li></ul><ul><li>Wells Fargo Foundation </li></ul><ul><li>Y&H Soda Foundation </li></ul>
  14. 14. How Can You Help?

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