Meet the
SQUAD

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 :)

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! 

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.  :)

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.

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.

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.

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.

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!

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

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

What do you enjoy most about KFG: What I love about KFG is the joy! From day one, it felt special, and that feeling grows with every task and person.

A funny cooking memory you have: My first chef tossed all my prep in the trash randomly 20 minutes before some meal services, then said, “Make something better… with less!” His money, my panic!

Most memorable moment at KFG: I was a long time SHOP volunteer, and I was there when Mary and the team at Kitchens for Good SHOP won an award from Discover Pacific Beach in 2022. So awesome!

Favorite kitchen gadget or tool: It started with my Grandmother’s “mashed potato pot” and now I have a small collection of vintage kitchen tools and gadgets, spice jars, dishes from my childhood hanging on display in my kitchen. The SHOP is a great spot to find treasures!

What do you enjoy most about KFG: Something I enjoy about Kitchens for Good is the holistic culture. From the way Apprentices are trained to connect their culinary abilities with soft skills like conflict resolution and stress management, to new staff being trained in a way that embraces diverse styles of learning and feedback, the whole organization is built on processes that are holistic, inclusive, and comprehensive.

Most unusual food you’ve tried: As an Arizona native, it’s only reasonable that I would try rattlesnake at some point. I remember trying fried rattlesnake when I was a 10 years old kid and thinking it tasted like chicken. It came in a basket, chopped up into small pieces much like chicken nuggets. It was tasty, a good bucket list item if you ever visit Phoenix.

Favorite part of your day at KFG: Getting to meet and connect with the lovely volunteers and staff at the shop is my favorite part of the day at KFG!

Favorite kitchen gadget or tool: My favorite kitchen tool gadget is my panini press and cold brew coffee maker. I can’t live without those two.

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What do you enjoy most about KFG: The team work to achieve its goals and support of everyone speaks volumes.

Most unusual food you’ve tried: Crickets for sure so far.

What do you enjoy most about KFG: What I love most about Kitchens for Good is that we get to support individuals in achieving their goals—and sometimes even their dreams.

Most unusual food you’ve tried: I’m originally from Cincinnati, Ohio, and probably one of the most unusual foods I’ve eaten, although it doesn’t feel unusual to me, is a Cincinnati chili three-way. It’s spaghetti topped with chili that’s basically ground beef (or veggie ground) in a sauce with unexpected spices like cinnamon and cocoa, then piled high with a ton of shredded cheese (non-dairy for me!). I’ve had plenty of non-Cincinnati folks try it, and watching them take that first bite is always a funny experience. They’re rarely fans, but to me, it tastes like childhood. I even keep a Cincinnati chili spice pack in my cupboard!

What do you enjoy most about KFG: I enjoy getting to work alongside our Microenterprise Entrepreneurs. Building relationships, understanding their goals, and working together to achieve them is a great feeling!

Most unusual food you’ve tried: Definitely stinky tofu in Taiwan! The smell was enough to make you leave the market, but the taste was more subtle than expected.

What do you enjoy most about KFG: Passing on knowledge to take care of yourself and your family. Being a part of a person’s success. Being part of this positive community makes me a better person and I can always use that.

Most unusual food you’ve tried: Being from south Louisiana I have tried a lot of different types of foods but alligator takes the cake for the most unique food I’ve tried.

Check back shortly for hot tea!

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Mike is roasting up his savory summary.

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What do you enjoy most about KFG: What I enjoy most about KFG being part of a group of talented people working together to enable others to dream big and achieve their goals!

Favorite kitchen gadget or tool: My favorite kitchen tool is my 20 Quart Hobart Mixer. His name is Roberto and without him I would not be able to bring my creative visions to life!

What do you enjoy most about KFG: I love working for a company that incorporates the beauty of the food service industry as a means to cultivate long lasting and fulfilling employment reintegration. Getting to try the creations made each day by the apprentices makes each day brighter!

Favorite kitchen gadget or tool: I love my ceramic pour over set for making coffee in the morning!

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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.

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.  

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.

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.

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.

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

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