Supporting Apprentices Through the SNAP Gap
When the federal government shutdown suspended SNAP benefits, thousands of San Diegans suddenly faced greater uncertainty about how they would afford their next meal, including our own apprentices. With more than half of those enrolled in our programs relying on SNAP, it became apparent that Kitchens for Good needed to step in to ensure their progress, stability, and well-being weren’t derailed by food insecurity.
Our team moved quickly, scaling up hunger-relief efforts to support apprentices and alumni who needed additional meals. As we look ahead to Kitchens for Good’s next chapter—during a time when so many in our community continue to feel the strain of rising food costs and overall cost of living—we know that expanding our hunger-relief programming will be essential in the years to come.
Kitchens for Good’s approach to hunger relief has always been rooted in dignity: providing high-quality, nourishing, heat-and-eat meals that help fill a critical gap for anyone with limited resources to cook. At the heart of our work is a simple belief that everyone has the right to nourishing food. As we move into a period of substantial organizational change to better serve our community, we do so with humility and profound gratitude for your support of our hunger relief efforts.
In this issue, we’re sharing stories of growth, gratitude, and meaningful impact. You’ll find our interview with Red, this year’s Thanksgiving Made Easy menu, outcomes of our Food Services Enterprise, and our first-ever Microenterprise Holiday Gift Guide. We’re grateful to share all that’s unfolding at Kitchens for Good and to you.
With Gratitude,
Jennifer Gilmore
CEO, Kitchens for Good
Apprentice Interview: Meet Red
Tomorrow, Red will complete his final day of on-site training here at Kitchens for Good and move into the next phase of his culinary training. We sat down with Red yesterday to hear about what first brought him to Kitchens for Good, what his experience has been like so far, and where he sees himself in the future.
What first brought you to Kitchens for Good?
I learned about Kitchens for Good while I was working at a Dreams for Change safe sleeping location, doing any odd jobs and helping out wherever I could—including serving meals. That’s kind of what led me here, my interest in cooking but never having been taught exactly how to cook. That plus the fact that the job placement rate afterwards was really, really high. I was like, I can do something to actually feel useful. And on top of that, make it, you know, something that I can live off of.
What has been your favorite part of the program?
Just learning how food works. I’m still trying to get all the terms down. Learning about how things like emulsification works has been so interesting.
What was your favorite day of training?
Definitely the pop-up restaurant we put on for our friends and family– it gave me an example of what it’s like to be in a kitchen or to be on the line.
What will you take away from your time here at Kitchens for Good?
One big thing is that I was a very pessimistic person towards myself when I started. Coming into the program, I didn’t really have a whole lot of confidence. I didn’t really think that I could do it, and then after that like first three weeks, it was kind of like, yeah, I can do this.
What are your plans after your training?
To get a job. And one day, to travel the world.
If you could go to one place right now, and eat one thing, where would you go and what would you eat?
Germany, just because that’s my heritage and would eat authentic schnitzel and spaetzle.
We’re so proud of Red’s growth and can’t wait to see where his training takes him next.
🍂 Thanksgiving Made Easy with Kitchens for Good!
Skip the stress and savor more time around the table!
Our chefs have crafted a special Thanksgiving menu featuring handmade pies, rolls, and seasonal sides — all baked with love and purpose.
🧡 Preorders are open now through Thursday, November 20.
On the Menu:
Pumpkin Pie • Cranberry Apple Crumble Pie • Dinner Rolls • Gluten-Free Corn Muffins • Cranberry Sauce
Plus, shop handcrafted goodies from our Microenterprise Apprentices — including honey, chocobark, tamales, and more!
📍 Pickup: November 25 & 26 | 10 AM–5 PM
Kitchens for Good SHOP | 980 Hornblend St, San Diego, CA 92109
💛 Every purchase supports Kitchens for Good’s mission to transform lives through culinary training and social enterprise.
A Year of Impact: Apprentices Thriving Through Our Food Service Enterprise
A year ago, Kitchens for Good significantly expanded its food service enterprise through a contract with the San Diego County Department of Probation. Since then, the team has served more than 650,000 meals and snacks to youth at the Youth Transition Campus and the East Mesa Juvenile Detention Center.
The contract has helped KFG restore earned revenue to pre-pandemic levels, create a pathway to employment for youth upon release, and provide meaningful, paid on-the-job training for apprentices in our programs. Over the past year, 39 apprentices have gained real work experience through the meal contract—building confidence, strengthening their culinary skills, and preparing for meaningful careers.
Two standout apprentices from this year capture what this program makes possible:
Cali began as a temporary prep cook, quickly proving her talent and work ethic. She was promoted to a lead position and, before long, earned a full-time role on the team. Her supervisors watched her grow into a reliable, skilled, and steady presence in the kitchen. Cali’s story is a powerful reminder of what can happen when opportunity meets determination.
Will quickly became a standout on the meal contract team. He joined us as a temporary baker, but his talent and work ethic were impossible to miss. He rose to lead baker in a matter of months, and by the end of his apprenticeship, he had secured full-time employment as the head pastry chef at Vin De Syrah in downtown San Diego – a remarkable step forward in his culinary career.
These apprentices, along with the many now working in the program, are living proof that supportive, real-world employment can change the trajectory of a life. We’ll continue sharing more from the dedicated individuals on our meal contract team in the coming months.
Introducing Our First Annual Microenterprise Holiday Gift Guide! 🎁
This season, we’re thrilled to share Kitchens for Good’s first-ever Microenterprise Holiday Gift Guide: a festive showcase of the incredible small businesses launched by participants of our Microenterprise program.
Inside the guide, you’ll meet a variety of talented entrepreneurs and discover the unique products and services they’re offering this holiday season.
Whether you’re looking for handcrafted packaged goods, bakery boxes, catering options, or weekly pop-up experiences, this guide makes it easy to shop local and support the participants as they grow their businesses.
Every purchase helps the entrepreneurs build stability, confidence, and long-term success—while giving you meaningful, one-of-a-kind gifts to share.
You can view the guide below or download the clickable PDF here: Holiday Gift Guide
Happy holiday shopping, and thank you for supporting the Microenterprise entrepreneurs!
Join our Kitchen Crew! With your help, we can keep transforming lives through culinary arts for many years to come. Monthly donors make it all possible!