Free Dining Room
Food Locker
Community Space
Homeless Court
Health Clinics
Seldom Seen Acting Troupe
Classes and Seminars
Referrals
Kitchen of Champions
Champion Workforce Job Training
Thrift Stores
Auto Donations
WasteNot Electronics Recycling

Kitchen of Champions Culinary Training

Kitchen of ChampionsGuest Chef Dinners - 2009 Series

Coming Up – Chef Jonathan Luce, Bellanico, December 9, 2009

RSVP today by email or call 510/636-4261

Our popular Guest Chef dinner series supports the Kitchen of Champions Culinary Training program. On December 9, Chef Jonathan Luce of Bellanico prepares a sumptuous four-course meal with Chef Michael Stamm’s culinary students. The menu: seasonally-based rustic Italian cuisine.

Only 120 seats available. Tickets priced at 1 for $71, 2 for $125, table of 8 for $475.

Mark your calendar for February 24 for the first of our 2010 Guest Chef dinner series. The Guest Chef series supports the Kitchen of Champions Culinary Training Program.

The SVdP Kitchen of Champions Culinary Program is a hands-on employment training program. The program helps prepare people for fair-wage positions in the food and hospitality industry.

The Kitchen of Champions program provides classroom and hands-on training, workforce readiness basics, case management and job placement. Students in the training program get real-world practice, working under a master chef and helping prepare the meals served at the SVdP Free Dining Room.

SVdP is building partnerships with employers such as Levy Restaurants, Revolution Foods and the Spice Monkey Café  to place qualified candidates after graduation from culinary training.

In its first full year of operation, the Kitchen of Champions graduated 70 individuals. Nearly two-thirds of those graduates are working today.

C's Story

After being on disability for three years and out of work due to health problems, the Kitchen of Champions culinary program gave C the career change she was looking for.  Since graduating from the program, C has found not just one job, but three. She gets up at 3 in the morning for her shift at Revolution Foods and also works at events catered by Levy Restaurants. On top of that, she is on-call for catering with La Bonne.  C says “I am blessed. I really appreciate this opportunity and I learned a lot from the culinary program.”