Catalyst Kitchens Blog

FareStart’s Catalyst Kitchens Members Rising to the Occasion Nationwide

We may need to be socially distant, but we are not socially disconnected. Our members, their leadership, their volunteers, and their donors are on the front lines of this crisis to take care of the most vulnerable. 

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

BY | POSTED ON
March 14, 2019

Culinary training positions within our training model are 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 Members

BY | POSTED ON
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

BY | POSTED ON
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.

Looking Forward to 2019 with Catalyst Kitchens

BY | POSTED ON
February 5, 2019

Catalyst Kitchens Director Renee Martin gives us her insight on the year ahead for our network.

“Empowering People. Feeding the Hungry.”

BY | POSTED ON
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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