Catalyst Kitchens Blog

Beyond the Kitchen
Coaching & Evaluation Skills for Front Line Staff

Front line training positions within our program model are not for the faint of heart. Beyond culinary training, students learn how to work well with others, timeliness, and how to manage adversity. Front line training need to help them get there. 

Understanding Social Enterprise Profitability

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March 18, 2019

Foodservice has razor thin margins; add a training program and those margins become even thinner. We talk about the importance of understanding true costs and allocating training expenses to accurately calculate profits.

Beyond the Kitchen: Coaching & Evaluation Skills for Front Line Staff

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March 14, 2019

The chef trainer position within our training model is not for the faint of heart. On the surface it is a straightforward role: your goal is to prepare culinary students for the kitchen - how to hold a knife, work on a line, and filet a fish. However, this role takes on an entirely new face when your student population is learning how to thrive in a workplace and push past their personal barriers during the program.

Four Top Strategies for Financial Sustainability for Catalyst Kitchens

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March 6, 2019

It goes without saying that financial sustainability is critical to the success of social enterprise job training programs. Since our model is a complex hybrid between private enterprise and public nonprofit funding, it is important to know where one ends and the other begins. What steps can you take to ensure your food service business and job training program are sustainable and thriving?

“Madd Love” Found in Massachusetts

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February 28, 2019

We were surrounded by “madd love” at the last Catalyst Kitchens Regional Summit. Our first regional convening of this kind in the Northeast, the Summit brought together 15 organizations from 5 states for two days of conversation and connection at UTEC in Lowell, MA.

“Empowering People. Feeding the Hungry.”

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December 5, 2018

The Maryland Food Bank is a major force throughout Maryland and distributes enough food to provide more than 37 MILLION meals throughout the state annually. In 2010, they decided they wanted to do even more and started FoodWorks, a 12 week culinary training program with job readiness and placement support. They have prepared 200+ graduates for culinary employment since the program’s inception.

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