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New Kitchen Manager uses Donated Produce to Improve Meals
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Donated produce from our friends at The Food Project
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When John Ebersole, Community Servings' new Kitchen Manager was introduced to our Food as Medicine
initiative, he became hooked on our mission to create beautiful, nutritious meals for the critically ill.
Under the leadership of Executive Chef, Kevin Conner John uses his passion for healthy food to produce five to six types of meals per day, plus several medically tailored meals. John matches fresh ingredients from our kitchen with recipes he's collected through his 30+ years of experience in the food industry, including eight years as a chef in the Marine Corps. He then tailors these recipes to fit the nutritional needs of our 1,450 clients struggling with illness such as HIV/AIDS, cancer, heart disease and kidney failure.
"My theory is to keep it simple," John notes. "The more fresh produce we can feed our clients, the better chance they have of maintaining their health and staying out of the hospital."
Thanks to the many farmers that participate in our abundance program, our kitchen is filled with the fresh, local ingredients that John and our kitchen staff need to create medically and culturally appropriate meals. Through a partnership with local farmers and purveyors, every day we receive deliveries of fresh food that remains unsold or left in the fields.
"Community Servings has given me a great opportunity to work with some incredible food. From herbs, to fruits and vegetables, everything we get is farm fresh. The freshness factor is inherent in the meals we're producing thanks to our generous farmers," says John.
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TK Trainees Develop Career Skills with Help from CS Staff
Community Servings' Teaching Kitchen trains individuals interested in careers in the food service industry who are currently unemployed or facing barriers to full-time employment. As they learn basic food service skills, program participants also help our kitchen staff prepare the meals we deliver to our clients.
In addition, trainees attend job-readiness classes to develop career and life skills.Amanda Gaudet, Job Readiness and Employment Manager, helps trainees tap into their personal and professional strengths, address the challenges and potential regrets from the past, and find a way to feel comfortable talking about their professional selves.
"The curriculum helps the trainees process their experiences and attach new meaning to their skills, both the strengths and challenges. They come to realize that even with the challenges they face, they still have a story they can be proud of," says Amanda.
Read the full story...
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Recruitment for the 24th Teaching Kitchen program class starts Monday, August 11. If you or someone you know is facing barriers to employment and is interested in a career in food service, email Amanda Gaudet at [email protected] or call at 617.522.7777 x206 to find out more.
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