The MAC - Member Advisory Council

Steven Brooder
Chief Operating Officer
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.
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.
Dennis Bagneris
Executive Director
Liberty's Kitchen
New Orleans, LA

Dennis brings over 15 years of program management experience to Liberty’s Kitchen, where he’s held leadership roles since 2011. Prior to becoming our CEO, Dennis was our Youth Development and Leadership Program Director where he ensured our programs had a youth-centered voice. As CEO, Dennis makes sure we’re adhering to our organizational values and are moving forward in line with our vision for the future.

Tammy Johnson
Executive Director
Life's Kitchen
Boise, ID
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
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.
Dina Altieri
Director of Workforce Development
Phoenix, AZ
Dina Altieri serves as the Director of Workforce Development at UMOM, helping individuals break the cycle of homelessness through employment access. In this role, she oversees a team of individuals who assist clients with job readiness skills to enter the workforce. Additionally, she manages a foodservice training program called Homegrown where individuals experience on the job training in UMOM’s social enterprise, Helpings Café, and oversees the residential dining program for UMOM, responsible for nearly 9,000 meals per month across multiple kitchens within the agency. Dina is certified with the American Culinary Federation (ACF) as an Executive Chef and Culinary Educator and with the American Hotel and Lodging Educational Institute as a Hospitality Educator.
Tim Regan
Executive Director, FoodWorks
Maryland Food Bank
Baltimore, MD
Tim Regan is the Executive Director of FoodWorks, the culinary training program and social enterprise of the Maryland Food Bank, located in Baltimore, Maryland. Tim joined the Maryland Food Bank in 2015 and has served as Vice President, Programs & Network Relations and Vice President, Human Resources. He has over thirty years of experience as an executive in media, biotech and telecommunications industries and has served on non-profit boards in Maryland, Delaware and Florida. He is a graduate of Georgetown University’s Edmund A. Walsh School of Foreign Service.
Jennifer Flanagan
Executive Director
Community Kitchen Pittsburgh
Pittsburgh, PA
Jennifer Flanagan is the co-director/co-founder of Community Kitchen Pittsburgh, a nonprofit food service company with four key, very interrelated, areas: food services, food education, food access, and workforce training for people with barriers to employment. Flanagan brings nonprofit management, program development, and social enterprise experience to her role. Prior to Community Kitchen Pittsburgh, Flanagan worked for Allegheny County Department of Human Services in the Data Analysis, Research & Evaluation division, assisting community-based employment & training providers with outcome tracking and analysis, and managing a Department of Justice-funded employment & training initiative for the Allegheny County Jail Collaborative.