Local Chefs’ Lasting Impact
on Teaching Kitchen Trainees
Michele Fadden of Blue Ginger demonstrates how to make some of their popular seasonal desserts with Teaching Kitchen trainees from class 29.
As we’ve evolved over the past 26 years, a key to our success has been the continued support of chefs and restaurateurs who make Community Servings mission their personal mission.
“To take care of people, that’s my mission. So this mission is dear to my heart, taking care of people,” said Frank McClelland, Chef and Proprietor of L’Espalier.
In addition to donating their time and talent to support our annual fundraisers, Pie in the Sky and LifeSavor,
many of our restaurant partnerships have expanded to also support our job training program. The Teaching Kitchen is a 12-week program that provides food service job training to individuals facing barriers to full-time employment.
We’ve been honored to host a number of chefs to cook alongside our trainees and for the opportunity to visit other local kitchens. These special chef demonstrations help Teaching Kitchen trainees improve their technical skills in the kitchen and encourage professional growth and development.
Read more about a recent Teaching Kitchen field trip to The Frogmore in Jamaica Plain.
Thursdays,
3:00-4:00PM Farm to Fork Nutrition Education Classes at Community Servings
The Avon Walk for Breast Cancer is July 9 & 10 and we need enthusiastic volunteers to cheer on walkers!
Join the Planning Committee for Pie in the Sky! Support pie sellers, marketing, or baker recruitment for the 24th Pie in the Sky.
Director of Campaign and Leadership Gifts
T ropical Green Smoothie
Salads aren’t the only way to enjoy your greens! Add dark, leafy greens like spinach and kale to your morning smoothie. This green smoothie adds pineapple and banana, giving it a tropical flavor that’s perfect for summer!
Eating Well On-the-Go
Summer vacations are for relaxing and unwinding, but don’t leave your healthy eating habits at home. Check out these tips for eating well on-the-go and healthy snacking from our Nutritionists.
Thank You!
Our Father’s Day Red Sox Raffle raised $11,600, enough to provide 2,000 meals to our sick clients!
Thank you to our generous sponsor, Citizens Bank, and to everyone who participated.
To Aaron Cohen, EatBoston, and the restaurants and breweries that participated in the 2016 Bacon and Beer Festival in support of Community Servings, Lovin’ Spoonfuls, and the Red Sox Foundation.
