TEACHING AND PROCESSING KITCHEN

FOODCHAIN’s UNIQUE KITCHEN WILL BE A COMMUNITY SPACE DEDICATED TO INCREASING FRESH FOOD ACCESS AND LIVING WAGE JOBS THROUGH EDUCATION AND LIGHT PROCESSING OF LOCAL SURPLUS PRODUCE.

 

chef harriet

The Teaching Kitchen

The front portion of the Kitchen will house 3 Teaching Stations, equipped with home kitchen appliances.

Here we will host cooking classes for all ages including:

• after school and summer classes for youth
• knife skills and food safety for adults
• guest chef classes for more advanced cooks
• meal planning for families on a budget
• and more!

These classes also provide soft skills such as:

• time management
• team work
• leadership
• physical communication
• collaboration
• inclusion

Besides home cooking techniques, the Kitchen will also focus on training for professional culinary skills, Participants in this program can:
* graduate to work in our Processing Kitchen
* become entrepreneurs in the food industry
* start a culinary career in any professional kitchen

These programs aim to decrease the unemployment rate in our neighborhood not just by providing jobs, but also by increasing employability and confidence in professional settings.

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Processing Kitchen

Did you know that currently 40% of all food produced in the US is wasted? To reduce this, FoodChain’s Kitchen, partnering with GleanKY and area farmers, will utilize “seconds produce,” fresh product that is unsellable through typical markets. What is usually thrown away, we can purchase for less than market price, turning a waste product into a resource.

FoodChain’s Processing Kitchen Team will lightly process these local fruits and veggies by washing, sorting, chopping, blanching, freezing, pureeing, and more. This step will transform the seconds produce into a more convenient, usable, and accessible product for both home cooks and large institutions, such as public schools.

Processing local produce is an essential and currently missing step towards creating a sustainable and economically viable food system. By processing, we will be turning carrots into carrot soup, pumpkins into a puree, and creating the familiar bags of frozen vegetables but now made with local, fresh produce.

Because FoodChain will  purchase this produce at a reduced rate, the products made in our Processing Kitchen will be an affordable way for our neighbors  with a limited budget to purchase local products made with fresh ingredients. By sourcing local ingredients, the model is also subsidizing farmer income and creating profit from what was formerly a loss.

community meal

Community Space

An essential role of the Kitchen will be its ability to serve as a gathering space for our neighbors and a
safe, welcoming place for community development. This will be encouraged through the unifying power of
shared food.

This Kitchen will foster an environment of inclusion and the formation of shared memories with:
~ Potlucks
~ Community Meals
~ Welcome Spaces to sit, eat, talk, and share

These events encourage celebration through storytelling of the history and culture of this neighborhood as well as recognition and camaraderie of fellow residents.

The Kitchen will be an employer of the community, collect recipes for the preservation of important cultural history, and host chefs and home cooks from the neighborhood to teach classes and lead cooking demonstrations.

FoodChain’s Teaching and Processing Kitchen will always be a place for any person to feel welcome, a place to come learn about and share good food with good people.

The Kitchen will encourage creativity and craft, and be a fun place to meet a smiling face.