Portland Kitchen

TO CHANGE THE LIVES OF UNDERSERVED YOUTH THROUGH FOOD AND COOKING. TO EMPOWER YOUTH TO CREATE HEALTHY LIFESTYLES, PREPARE FOR MEANINGFUL EMPLOYMENT, AND TO BECOME GREAT CITIZENS OF OUR COMMUNITY.

THE PORTLAND KITCHEN (TPK) HELPS TO EQUALIZE THE PLAYING FIELD FOR UNDERSERVED, AT-RISK TEENS BY USING CULINARY-RELATED ACTIVITIES TO PROMOTE TEAMWORK, ACTIVE LEARNING, SELF-RELIANCE, HEALTHY LIVING, SOCIAL SKILLS, CAREER-READINESS, AND COMMUNITY SERVICE IN A CREATIVE, SAFE, AND FUN ENVIRONMENT. INTEGRATING ALL ASPECTS OF THE CULINARY ARTS WITH HEALTH AND NUTRITION EDUCATION, JOB SKILLS DEVELOPMENT, TEAM-BUILDING, SOCIAL SKILLS, AND VOLUNTEER PROJECTS, TKP USES FOOD AND COOKING TO ENHANCE THE LIVES OF PORTLANDS UNDERSERVED YOUTH AND HELPS SET THE TABLE FOR THEIR SUCCESSFUL FUTURES.TKP PROVIDES A COMPREHENSIVE YEAR-LONG AFTER-SCHOOL PROGRAM AND AN INTENSIVE SUMMER PROGRAM FOR PORTLAND AREA TEENS, AGES 14 TO 18, ON BOTH A NO-COST AND SLIDING SCALE FEE BASIS, WITH NO ONE TURNED AWAY DUE TO INABILITY TO PAY. IN OUR FOURTH YEAR OF PROGRAMMING, TPK SUCCESSFULLY SERVED 40 TEENS EACH YEAR-20 DURING THE SCHOOL YEAR AND 20 DURING THE SUMMER. DURING THE SCHOOL YEAR, TWO COHORTS OF 20 STUDENTS EACH MEET AFTER SCHOOL AT TPKS RENTAL KITCHEN IN ST. MATHEWS CHURCH IN THE PARKROSE NEIGHBORHOOD TWO DAYS A WEEK FOR 2.5 HOURS FROM OCTOBER THROUGH MAY. FOR SEVEN WEEKS DURING THE SUMMER, ANOTHER TWO COHORTS OF 20 STUDENTS EACH MEET FOUR DAYS A WEEK FOR 3.5 HOURS. TEENS WORK IN A COLLABORATIVE TEAM SETTING TO LEARN THE BASICS OF COOKING TECHNIQUES AND KITCHEN SAFETY THROUGH HANDS-ON ACTIVITIES THAT INCLUDE EVERYTHING FROM: MENU PLANNING TO KNIFE SKILLS, TO BUTCHERING, TO FOOD PREPARATION, TO PRESENTATION AND CLEAN-UP. THE END OF EACH CLASS CULMINATES IN A COMMUNAL MEAL WHERE STUDENTS SHARE AND ENJOY THE FRUITS OF THEIR TEAM EFFORT. NUTRITION EDUCATION, BUDGETING, TIME-MANAGEMENT, AND HEALTHY LIVING HABITS ARE INCORPORATED INTO INSTRUCTION AS TEENS ACQUIRE THE SKILLS NEEDED TO EARN THEIR FOOD HANDLERS CERTIFICATES, QUALIFYING THEM FOR ENTRY INTO RESTAURANT JOBS.THE MAJORITY OF TPKS STUDENTS COME FROM THE HIGH POVERTY AREAS AROUND MADISON AND PARKROSE HIGH SCHOOLS IN NE PORTLAND, WHICH HAVE FREE & REDUCED LUNCH POPULATIONS OF 63% AND 74% RESPECTIVELY. THESE NEIGHBORHOODS ARE ALSO DEEMED FOOD DESERTS DUE TO LACK OF ACCESS TO HEALTHY OPTIONS FOR FOOD SHOPPING AND NON-FAST FOOD RESTAURANTS. TPKS YOUTH ARE DIVERSE IN ETHNICITY, BACKGROUND AND GENDER, WITH 80% QUALIFYING FOR FREE & REDUCED LUNCH, 56% IDENTIFYING AS NON-WHITE, AND 43% FROM SINGLE PARENT HOUSEHOLDS.IN 2016, 100% OF TPK STUDENTS SUCCESSFULLY TESTED AND RECIEVED THEIR FOOD HANDLERS PERMIT. 100% OF TPK GRADIATES COMPLETED A MINIMUM OF THREE SERVICE-LEARNING VOLUNTEER PROJECTS, COMPLETED MOCK INTERVIEW TRAINING AND RESUME WRITING, AND BUDGETING CLASSES.