Dear All,
I have recently learned of the Center of Hope-- which is a cooking school run by Chef Timothy Tucker at the Salvation Army. He is teaching people kitchen skills to enable them to get a job, and change the cycle of poverty & homelessness. They have room for 18 students, at the last class they turned away 68 people looking to learn a skill--due to lack of funds & equipment. Chef Timothy was not familiar w/ this site, so I offered to help spread the word to the generous folks of hot bytes. Additionally, there will be an incredible fundraising dinner in feb that several top chefs that you haven't seen together in years ( you will want to get tickets!) to also help raise funds for the Center of Hope. Here their website ( i can't seem to get the link to work), and the list of equipment needs right now. Perhaps you have some of these items in the basement not being used? I know that there are many worthy causes, but this is giving a hand up, not a hand out. www.centerofhoperadio.com
List of Needs for The Culinary Training Program
Convection oven replacement -- This is our only cooking oven and of the two heating compartments, only one is functional. It has become almost impossible to use this oven for training purposes and it is equally difficult to prepare meals for 400 people using such damaged equipment.
Steamer replacement – Our existing steamer is completely inoperative. This is a vital piece of equipment for the Culinary Training Program and for our daily feeding program. Without a steamer, our cooking capacity is diminished by 50%. It has been strongly suggested to us that we should replace the steamer with a Combi-oven. A Combi-oven is a combination convection oven and steamer and is the standard replacement for outdated steamers.
Steam table replacement – current steam table has three inoperative burners, a broken leg that poses a safety hazard, and broken temperature control dials. This piece of equipment is among our highest priority for replacement – its current condition poses a safety risk to our diners because it is increasingly difficult to maintain temperature control of the food we are serving.
Gas range – We currently have one has range with four surface burners. The oven in the unit does not work, only the burners do. 10 students and four burners are very inefficient. We need more range capacity to provide better training.
Stainless steel workstations – We currently have three workstations, each accommodating two students. With 10 students the need for more workstations is a constant problem.
Dishwasher – Our current machine has exceeded its life expectancy. We are challenged by ongoing repair costs, frequent inability to use the machine due to mechanical problems, inefficient use of personnel time to hand-wash dishes, and safety/sanitation risks due to incapacitation of machine.
Wall mounts and storage shelving – Much of our equipment (pots, pans, utensils) is improperly or inefficiently stored and compromises our functional space. Students would benefit from a more professional method of equipment storage and access.
Food mixer -- We do not have this piece of equipment. The addition of a mixer would be a great training tool for the students. With it they could learn to make breads, grind meats, make desserts, and more.
Disposal -- Our current disposal leaks and poses a safety / sanitation hazard.
Steam jacketed kettle (30 gallon)
Commercial food processor
Commercial blender
Buffalo chopper
Mixer (42 quart)
Chef knife sets for students
Chef wear for students
Large stock pots (20 gallon)
Compartment trays
Beverage dispensers (large)
3 compartment sink
Ice machine