The MAC - Member Advisory Council

Steven Brooder
Executive Vice President
St. Matthew’s House
Naples, FL
Steven Brooder oversees all day-to-day operations for St Matthew’s House including several Social Enterprises as well as Housing, Accounting, the HR and IT departments, Facilities Planning, and Growth Management. Mr. Brooder has over forty years of for profit and nonprofit management experience in operations, sales and marketing, finance and accounting, planning and budgeting and development. In the past, he has served as Director of Strategic Initiatives and Regional Director for two International Companies. Before moving to Southwest Florida in 2002, Mr. Brooder was the Managing Partner of Royce International, an International Marketing Consulting firm for fifteen years.
 
Margaret Haywood
Senior Director of Workforce Development
Inspiration Corporation
Chicago, IL
Margaret Haywood has been in workforce development since 1987, beginning with a job developer position at Vietnamese Association of Illinois.  Margaret then worked as the Associate Director of the Cambodian Association of Illinois, becoming more involved with training and employment. Margaret has worked with Project JOBS and Jane Addams Resource Corporation, agencies that specialize in employment and training for low-income and homeless populations.  Margaret joined Inspiration Corporation in 2002. Since that time, she has overseen the development of the Foodservice Training Program. She was part of the key leadership in opening two social enterprise restaurants in 2005 and 2011, to prepare people for returning to work.  She has completed training in community organizing and harm reduction. 
 
Paul Fordham
Deputy Executive Director
Homeward Bound of Marin
Novato, CA
Paul Fordham plays an integral role in fundraising, social enterprise development, program oversight, and strategic planning at Homeward Bound. He has led two major capital campaigns, raising over $15 million in capital funding in recent years, and has overseen development of several social enterprise initiatives including a celebrity chef cooking series, a line of dog treats, and an events and catering space. Paul has won personal and organizational awards, served on nonprofit boards, lectured on grant writing and development, and has presented on social enterprise and creative fundraising at various conferences – none of which really matters unless it leads to significant change in the systems of poverty and homelessness in our communities.
 
Julie Price
VP of Programs and Mission Based Enterprises
Arc Culinary
Fort Lauderdale, FL
Julie Price is fortunate to have spent 31 years at Arc Broward whose mission is to transform the community by providing opportunities for people with disabilities and other life challenges to realize their full potential. Since 1956, Arc Broward has worked hand-in-hand with the community to provide the encouragement and opportunities that create life-changing outcomes so that people with disabilities and other life challenges can be active members in their communities. Arc Broward operates at 10 locations and provides 21 programs to more than 1,200 individuals throughout Broward County, Florida. These include Arc Broward’s social enterprises that provide training and employment opportunities for individuals served while generating revenue to help fund services. These enterprises include Arc Culinary, Arc Tech and Arc Educates.
 
Andrew Finke
Chief Operating Officer
D.C Central Kitchen
Washington, DC
Andrew Finke serves as Chief Operating Officer at DC Central Kitchen, leading DCCK’s overall business operations, strategic partnerships and social enterprises. Expertise in nonprofit and contract administration, USDA programs, kitchen operations, food recovery, social enterprise, culinary job training, volunteer management, logistics. Andrew has over 25 years of experience in restaurants, catering, hospitals, nursing homes public school food systems, and food non-profits in New Jersey, Pennsylvania and the DC metro area. He earned a BA from George Washington University and attended The French Culinary Academy in Manhattan.
 
Molly Hancock
Vice President of Programs
FareStart
Seattle, WA
Molly Hancock leads all of FareStart job training, as well as transitional employment, student and graduate support services, and public funding. Molly was previously a FareStart board member for 9 years including service as board chair, and joined FareStart as a staff member in early 2012. 
Molly is the Board President for Jubilee Women’s Center, a provider of transitional housing and services for women experiencing poverty, serves on the Downtown Seattle Association Metropolitan Advisory Board and is a member and Past President of the Seattle Chapter of Les Dames d’Escoffier, an association of professional women in foodservice and the culinary arts. Prior to joining FareStart staff Molly was a Director of Strategy and a Director of Operations at Starbucks Coffee Company.
 
Nancy Brumbaugh
Director of Food Service
Second Harvest Food Bank of Central Florida
Orlando, FL
As Director of Food Service, Nancy Brumbaugh’s duties include overseeing the Culinary Training Program where her team of Chef Instructors have helped over 225 men and women become self-sufficient through education and job placement in the culinary trade. Nancy also leads the Catering for Good Department, which offers the community beautiful venue rental and delicious food prepared by award winning chefs. The summer of 2015 Nancy rolled out the “Meals for Good” production kitchen producing over 122,000 meals for the Summer Food Service Program and currently oversees the production of 1.73 million meals a year for our CCFP, Private Schools and AMP customers. Her most current projects include the developing of three proprietary merchandise items for retail and a new restaurant opening in late 2018.
 
Jeff Bacon, CEC, CCA, AAC
Executive Director and Executive Chef
TCK-Providence
Winston-Salem, NC
In his position at TCK-Providence, Jeff Bacon oversees Providence Restaurant and Catering, a social enterprise that offers a 24 month paid hospitality residency program to alumni of the Triad Community Kitchen (TCK) program.  The culinary training program received ACF Quality Program recognition from the American Culinary Federation Education Foundation in 2012 and in 2008 the Triad Community Kitchen formed a revenue generating catering division that provides training and employment opportunities to alumni and channels fund back into the kitchens programmatic endeavors. Jeff Bacon is a Certified Executive Chef and Cook Book author from Winston-Salem, NC.  He is also a Certified Culinary Administrator, and has worked in the food service industry for 27 years.  In 2017 Jeff received the Winston Salem Foundation Award.
 
Steven Stivers
Chief Operating Officer
UMOM Day Center
Phoenix, AZ
When it comes to nonprofit and for-profit organizations, Steven Stivers knows what makes them tick and how to adjust to make them extraordinary. As Chief Operation Officer for UMOM New Day Centers, Steven oversees facilities and property management, data and evaluation, and UMOM’s social enterprise businesses and overall business strategies. Before joining UMOM in 2016, Steven spent eight years in senior management positions. He was Executive Director for the Homeless ID Project located at the Human Services Campus in Phoenix, Director of Operations for a non-profit focused on Workforce Development and Manager for a multi-million-dollar restaurant.
 
Tammy Johnson
Executive Director
Life's Kitchen
Boise, ID
 
 
 
 
 
 
 
 
 
Dennis Bagneris
Executive Director
Liberty's Kitchen
New Orleans, LA