Meet the
SQUAD

  • Concessions Manager

    Most memorable moment at Kitchens for Good: One of my most memorable moments at KFG was The Wasted Event that was held down at the Jacobs Center.. It was pretty awesome to see all the different Chef’s within our Community, come together and Compete against one another, and use our students help cook and create these dishes using kitchen scraps you would normally not use to create some pretty amazing dishes!
    Our Community of Chef’s And Cooks are Awesome!!!

    A funny cooking memory: I Have to say one of the Funniest cooking memories would be with my Gram.. We would always shop at a fruit farm in Poway, buying local seasonal fruit.. Well we purchased a ton of grapes this one day and my Gram decided we we’re going to make wine the Italian way.. You guessed it! We had a kiddie Pool freshly clean feet and I had to stomp the Grapes to make the wine!I still chuckle at this..

  • Chef Amanda

    Chef Instructor

    Favorite part of your day: My favorite part of my day is when apprentices bring up their dishes for me to try!

    Favorite kitchen gadget or tool: A SPOON! It’s the most versatile tool in the kitchen. I love my spoon collection.

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    Content & Strategy Manager

    Most memorable moment at Kitchens for Good: The day we won the $450,000 California Community Reinvestment Grant was a big accomplishment and a great moment for me.

    Favorite kitchen gadget: The Instant Pot is so versatile, especially with the air fryer lid I got for Christmas! Or my good old cast iron skillets.

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    Lead Steward

    What do you enjoy most about Kitchens for Good: What I enjoy most is how we help people accomplish what they come to school for. I love how always keep doors open. I also love the warmth and love staff give each other. We are family.

    A funny cooking memory: My favorite cooking memory I have is the one time the students had an hotdog eating contest it was so much fun.

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    E-commerce Lister

    Favorite part of your day: Watching people get so excited about the treasures they have found at the Kitchens for Good Shop.

    Favorite Kitchen Gadget: OXO Good Grips Garlic Slicer and no, I am not a rep for this company.

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    Director of Programs

    What do you enjoy most about Kitchens for Good: I love when apprentices share their work success stories!  It’s so inspiring to hear that someone has taken the skills they worked so hard to develop during their classroom training and are now exceling at a local restaurant.

    A funny cooking memory: I tried to make a cake for my Mom’s birthday when I was about 8.  I wanted it to be a surprise so I got up early and did it by myself, but I didn’t understand the difference between baking powder and baking soda.  So it was a very flat cake, and I was so upset!  She was still happy but I’ll never forget the lesson – ask questions if you don’t know something!

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    Sales Associate

    Favorite Part of Your Day: Getting to interact with the PB community (& their dogs!) Everyone is so kind, laid back, and supportive of our mission and what we are doing at the shop. Love the beach life vibes here! Such an amazing community to be a part of.

    Most unusual food you’ve tried: Years ago while in Singapore I tried a balut flavored candy. I didn’t love it but it was interesting to try :)

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    Director of Human Resources

    What do you enjoy most about Kitchens for Good: Being part of a team that is truly is committed to the success of the apprentices.

     Favorite kitchen gadget: Tostonera 

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    Career Services Manager

    Favorite part of your day: Towards the afternoon time/end of class, when the students are completing their dishes for the day. Seeing how happy/proud/ecstatic they are with their final product never fails to put a smile on my face. Not to mention the taste tests!

    Favorite kitchen gadget: Homemade ice cream ball

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    Individual Giving Manager

    What do you enjoy most about Kitchens for Good: Between connecting with apprentices, working alongside amazing coworkers, chatting with our donors, and eating incredible food, working at Kitchens for Good hardly feels like work at all!

    Favorite kitchen gadget: A Salad Spinner & a Santoku Knife

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    HR Generalist

    Favorite part of your day: The best part of my day is our morning check-ins with the KFG team and Apprentices. Some mornings are filled with laughter and some with tears, but it is such a valuable part of getting to know each other, building trust, and recognizing we are all here for the greater good.                                                      

    Favorite kitchen gadget: Love my air fryer! I picked it up from the KFG Shop in Pacific Beach, and then spent the following 6 months air frying the life out of everything. Unsure what to do with boring ol chicken? Air fry it. Pancakes? Air fry it. Pickles? Air fry it. The options are endless! 

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    Program Manager

    Most memorable moment at Kitchens for Good: My most memorable moment at KFG was during the early days (end of 2020 during the height of COVID), I remember the great energy at the first “Mock Cafe” (Cafe 404) at the Jacob’s Center. It was the first time KFG had tried this and one of the first times people were venturing outside of their homes. It was such a good learning experience for the Apprentices. I still remember, our Apprentice Tony’s rice bowl – they all created a special dish on the menu. It was an awesome time! 

    Favorite kitchen gadget: That terracotta brown sugar keeper thing – no one likes hard brown sugar! Or a good quality Japanese-style Santoku knife.  :)

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    Chef Instructor

    What do you enjoy most about Kitchens for Good: The best part of the program is seeing the progress made. I love seeing those “lightbulb” moments when the apprentices fully understand a concept and technique. I truly enjoy when promoted apprentices come back and share their experiences and how they are continuing to grow.

    Most unusual food you’ve tried: My grandmother used to make pickled pigs feet. I remember many times coming into her kitchen and seeing the pig trotters hanging out. This was never something that my friends would eat or enjoy, but I loved the jellied, vinegary flavor and texture and think about it often.

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    Philanthropy Associate

    What do you enjoy most about Kitchens for Good: I love getting to be part of an inspiring and determined group of people who are willing to overcome a lot for their dreams.

    Favorite kitchen gadget: A bread knife! OR a gluggle jug…if you know, you know.

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    Sales Associate

    Favorite part of your day: My favorite part of the day is being able to interact with some of the amazing volunteers and costumers that we have everyday at the shop!

    Most unusual food you’ve tried: The most unusual food I have tried was a 1000 year old egg, or a persevered duck egg. I am always up for trying new foods and that one was definitely an experience!

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    Hospitality Instructor

    Most memorable moment at Kitchens for Good: Being provided the opportunity to Introduce and recognize the apprentice’s accomplishments during the promotion ceremony.

    Favorite kitchen gadget: The Robo Coup is one of my favorite kitchen machines. it is a powerful and versatile piece of kitchen equipment. This workhorse can slice, dice, grate, make a sauce, and much more.

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    Instructor Assistant

    What do you enjoy most about Kitchens for Good: Our mission and the people that I work with.

    Favorite kitchen gadget: My favorite kitchen tool would be a whisk.

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    Operations Manager

    Favorite part of your day: My favorite part of the day is when a customer comes in and they say “I love this store, it’s my favorite place to shop”.

    Favorite kitchen gadget: My favorite kitchen tool is my KitchenAid Mixer.

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    Grants Manager

    What do you enjoy most about Kitchens for Good: I like working for Kitchens for Good because my north star is bettering our clients’ lives not boosting stock holders’ profits.

    A funny cooking memory: As a kid I loved baking cookies. Once my glasses slid out of a pocket into the oven. The frames melted into the shape of a snake and startled me!

  • Chief Financial Officer

    What do you enjoy most about Kitchens for Good: Promotion/Graduation days are my favorite. Attending Kitchen for Good’s first graduation is the reason I decided to join the team, and it’s the reason I’m still here many years later! It’s a great chance for all the staff to come together to celebrate the apprentices and our impact.

    Most unusual food you’ve tried: Fish eyes! This was at the recommendation of Tommy Gomes, the fishmonger that leads the fish fabrication lessons at Kitchens for Good. Can’t say I would do it again.

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    Database Coordinator

    Most memorable moment at Kitchens for Good: A favorite memory of mine is participating in Burger Challenge as a judge to experience the burger creations of all of the apprentices. It’s heartwarming to see what these individuals create and the stories behind their burger inventions!

    A funny cooking memory: If you would like a funny cooking memory with me, feel free to ask me to help you cook because I don’t.

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    Chief Executive Officer

    Most memorable moment at Kitchens for Good: On September 15, 2015, Kitchens for Good signed its first lease for a kitchen and onboarded 34 employees. We had about $25,000 in the bank, and the need to be successful was never more apparent. 

    Favorite kitchen gadget: My vintage cast aluminum garlic press. It’s so sturdy and has lasted 30 years. Plus, it has contributed to some of my favorite meals and provided endless fun for my kids during their playdough phase. 

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    Instructor Assistant

    What do you enjoy most about Kitchens for Good: That we are more like family than co workers. I’m so big on family. 

    A funny cooking memory: Don’t really have a funny one but my favorite memory is just all eating together and talking about life

  • Employment Specialist

    Favorite part of your day at KFG: My favorite part of the day is when the apprentices take what they just learned in class, apply it in the kitchen, and then get so excited to share their dish. Especially on potato day. They make potato dishes you’ve never even heard of and they’re all amazing!

    Favorite kitchen gadget or tool: By far my favorite cooking gadget is my Air Fryer. You can cook anything!

  • Program Coordinator

    What do you enjoy most about KFG: I enjoy the kind and dedicated community of KFG the most.

    Most unusual food you’ve tried: I ate crickets from the candy store once! They were seasoned like sour cream chips and had a very weird crunch to them.

  • Outreach Coordinator

    What do you enjoy most about KFG: I enjoy being part of a company that is filled with people who work hard and people who care deeply about the apprentices we work with.

    Favorite kitchen gadget or tool: I love a good ol’ cast iron skillet! You can make almost anything on one.

  • Lead Baker

    Most memorable moment at KFG: My first cooking class at Door of Hope, I couldn’t figure out the automatic can opener. It took several people, several tries and someone finally got Deb on the phone to save the day. Now my cooking class bin always has an old fashioned can opener, just in case!

    Favorite kitchen gadget or tool: Has to be my KitchenAid mixer! I named it Roy after my very first boss at La Maison du Croissant. He is a multi-talented workhorse like my mixer! I love all the attachments; next on my wish list is the grain mill.

  • Chef Instructor

    Favorite part of your day at KFG: Mornings! The air is fresh, there is the smell of coffee and bacon in the air, and there’s so much potential for the day!

    Favorite kitchen gadget or tool: My favorite kitchen gadget is one that has multiple uses! No one trick ponies on this chef’s utility belt! One that has some under appreciation is the Bench Scraper. You can scoop, scrape, move, crush, flatten, squeegee, mark, trace, frost, clean, measure, divide, and cut things with it!

  • Sales Associate

    What do you enjoy most about KFG: One of the things I enjoy most about KFG is the mission behind the organization itself. It’s amazing to know that what I’m now a part of, serves a great cause.

    Most unusual food you’ve tried: That’s tricky! I’d say the most unusual food I’ve tried so far were these chocolate covered crickets I had when I was younger ahaha!

  • Career Services Coordinator

    Favorite part of your day at KFG: My favorite part of the day is checking in with everyone in the morning and hearing about what the apprentices are going to make that day!

    Most unusual food you’ve tried: The most unusual food I have tried would be quail eggs from a street market in Thailand

  • Workforce Development Manager

    What do you enjoy most about KFG: One of the things I enjoy most about KFG is getting to work side by side with a group of like-minded individuals who have committed themselves to helping others. It’s so heartwarming to see how empathy and compassion are at the forefront of everyone’s mind, regardless of their job title and duties.

    A funny cooking memory you have: My mother was never a good cook, bless her soul, but she sure did care about us kids! Every year for Christmas she would bake a batch of Christmas cookies and bring them to our college dorms for us to share with our friends. They were shaped, colored, and piled high with frosting. So much frosting actually, that we never saw at first how terribly burnt they were underneath until we tried to sink our teeth into them, baked to a solid black crisp! We rolled our eyes and told Mom thanks anyway, it’s the thought that counts… I guess <3

  • Director of Food Services

    David is our newest team member and cooking up something to share. Stay tuned!

Meet the
BOARD

  • Board Chair

    Mike is principal of Bottle Rocket Advisors, a business consultancy focused on helping companies grow sales, improve profitability, and scale up. Over the years, he has served on ten boards of for-profit and non-profit organizations. In addition, Mike has worked as a mentor of emerging entrepreneurs for Banco Santander Global X Award, Chairmen’s RoundTable, San Diego Sport Innovators, and TrepCamp of Mexico. He was founder of a cycling products company, and served as EVP Strategy, EVP Chief Financial Officer, and VP Marketing at WD-40 Company. He also held finance, marketing, and sales roles with Eli Lilly. He is co-host of What I Wish I Knew with Mike Irwin & Simon Daw where he and his UK-based partner share life lessons from conversations with educators, entrepreneurs, and difference makers.

    Kitchens For Good works at the intersection of second chances and sustainability. By providing professional training and life skills, Kitchens for Good helps their apprentices achieve meaningful careers to support themselves and their families. It’s a mission of lasting impact that becomes evident with each new class and promotion ceremony. Mike is inspired by the apprentices who go through the program and the Kitchens for Good team who make it all happen.

  • Board Member

    Ms. Henken’s work focuses on fostering organizational growth, social impact and system change through social innovation and entrepreneurship. For the last 9 years, Ms. Henken has served as adjunct faculty at University of San Diego, teaching social innovation, design thinking and social entrepreneurship at the Kroc School and the School of Business. She is also a visiting professor at University of California, San Diego and in Colombia, working with two universities. She works with regional and global social enterprises, NGOs and corporations to help them advance their success through sustainable business models and serves on several boards.

    For over 20 years, Ms. Henken served as the founder and principal of Henken & Associates, helping businesses and nonprofits develop market opportunities, partnerships, growth strategies and sustainable revenue models to expand their impact. She spent 20+ years in Silicon Valley as an executive in high technology management, launching and growing international operations and partnerships for a wide range of companies from startups to Fortune 500 corporations. She holds an MBA from Stanford Graduate School of Business and a BA from Bowdoin College in Brunswick, Maine.

    Karen joined the board of Kitchens for Good because she believes in the transformational power of providing second chances. The power of food to change lives and culinary careers to create a sustainable living are one of the greatest opportunities that Kitchens for Good has created for those challenged by barriers to employment.  Her vision for Kitchens for Good is to scale our solutions to provide culinary workforce opportunities to serve thousands facing these challenges across our region and beyond.

  • Vice Chair

    Sally is a seasoned operations leader who has a passion for operational excellence ~ fascinated by processes and inspired by the people who bring it all to life.  

    Over her 20+ years in operations, she has led diverse teams in dynamic, multi-unit environments in hospitality, service, and fulfillment industries. In her most recent role with Marriott International, Sally had overall responsibility for the operational excellence strategy for US + Canada locations. Her team implemented innovative process improvement initiatives affecting all areas of hotel operations, helping leaders achieve best-in-class results, while elevating customer experience and employee engagement.  

    Sally holds a B.A. in Business Analysis from Texas A&M University. She is a Certified Six Sigma Master Black Belt, Kaizen Sensei, and an overall process nerd.  

    Drawn to the mission of transforming lives through culinary arts, Sally joined the Kitchens for Good Board to grow connections and be an advocate of change in the industry. She is excited about the work Kitchens for Good does daily to develop sustainable solutions that positively impact our economy, our society, and our environment.  Sally is honored to be a part of the growing Kitchens for Good community, helping people facing barriers to employment gain the skills they need to launch meaningful careers.  

  • Board Member

    Since 2015, Amber has enjoyed the challenging and fulfilling work of serving over 22,000 San Diegans and their families as Chief Human Resources Officer for Vista Hill Foundations.  Prior to this role, Amber spent four years pursuing her passion for customer service as Vice President of Human Resources for West Coast Hooters Restaurants. She also spent six years in education as Director of Employment Services for the Grossmont-Cuyamaca Community College District, and early in her career as Human Resources Director for a Starwood Hotel and Benefits Manager for Ace Parking Management.

    Amber holds a Senior Certified Professional (SHRM-SCP) credential from the Society for Human Resource Management. She received her MBA from San Diego State University and a bachelor’s degree in Business Administration from Cal State San Marcos.

    Amber has pursued her love of education and calling for community impact by teaching college classes in Human Resources, Business and Hospitality at Chapman University, Brandman University, San Diego University for Integrative Studies, and currently for National University in the HR program. 

    Amber joined Kitchens for Good because she experienced first-hand that steady employment can be the foundation for the rest of your life. Amber believes in the mission of Transforming Lives Through Culinary Arts, and that teaching job skills is giving the gift of a brighter future.

  • Board Member

    Victoria is a bilingual consumer package goods professional with over 22 years of experience building multi-million dollar brands, launching thousands of products in dozens of categories. She is a distinguished industry speaker with a strong business development know-how and a Graduate of Loyola Marymount University & The University of Florida.

    As a Food Scientist, Victoria believes in the transformative power of food and its potential to create positive changes in communities. As a first generation American she aspires to address disparities by advocating for food justice, promoting culinary education, and creating spaces where diverse voices and traditions are celebrated.  Kitchens for Good echoes her work with a profound sense of purpose and a commitment to building a more inclusive, equitable, and delicious future for all.

  • Board Member

    Jack is the CEO and Founder of CFO Hub, a consulting firm that provides outsourced CFO, controller, accounting, and HR services to a diverse array of companies, including a growing number of non-profit organizations across the US. Jack is also the Managing Director of Adaptive Capital Partners, a boutique mergers and acquisitions firm guiding clients through complex sell-side M&A, strategic advisory, and capital raise initiatives. He has spent over 15 years in finance and accounting roles, including CFO leadership, global corporate controllership, financial and technical accounting advisory, and all facets of financial reporting. Jack began his career in public accounting and is a licensed CPA in the State of California.

    Kitchens for Good inspires Jack with its mission to empower individuals through culinary training, life skills, and job placement programs that break the cycle of poverty and hunger. Jack is proud to support Kitchens for Good and it’s innovative approach to social enterprise.

  • Board Member

    Leiana is one of our newest Board Members and she is cooking up more to share. Stay tuned!

  • Board Member

    Don is marinating his thoughts. Check back soon!

  • Board Member

    Bob is whipping up something to share. Check back shortly!