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The Second Class Of Our Culinary Training Program Graduates

Website Editor • October 5, 2016

 

On Thursday, July 23rd, Kitchen of Purpose (formerly La Cocina VA) and friends celebrated the graduation of the Second Class of our Bilingual Culinary Training Program. Sandra Cerna from El Salvador, Gloria Cuevas from Peru, Gimena Jimenez from Argentina, Glaudia Dinora Marroquin from Guatemala, and Mabel Pinto from Bolivia received their diplomas on stage at Mount Olivet of the United Methodist Church in front of friends, family, and supporters of Kitchen of Purpose. They were each awarded a ServSafe Food Safety certification, as well as a certificate of completion in the culinary arts from Northern Virginia Community College.

 

This class has a 100% graduation rate and every student is graduating with a new job in the food service industry.

 

This class has a 100% graduation and job placement rate, with Sandra Cerna now working at a Whole Foods store in Alexandria, Gloria Cuevas at the Arlington Westin Gateway in a full time position and at a Whole Foods store in Arlington, Gimena at Levanese Taverna in Tyson’s Corner, Glaudia at a Whole Foods store in Vienna, and Mabel at Allspice Catering and Cafe in Arlington, Virginia.

 

Rosaelena O’Neil, a member of the board of directors at Northern Virginia Community College, served as Master of Ceremonies. The Key Note speaker was Walter Tejada, Vice-Chair of Arlington County Board and remarks were made by Jane Mueller from Whole Foods and Diana Katz from the Giving Circle of Hope. Each spoke about their admiration and high hopes for the graduating students and their reasons for support Kitchen of Purpose.




Following the ceremony, guests enjoyed delicious food at the reception catered by the current third class of our Bilingual Culinary Training Program. Guided by Chef Alberto Vega Ruiz, the current students prepared a wide variety of food that the guests greatly enjoyed and ate fast.

Kitchen of Purpose Partners with Prosperolatino to Provide Increased Job Opportunities for Disadvantaged Communities

By Website Editor • July 23, 2018
The announcement of a partnership between La Cocina VA and ProsperoLatino has generated much attention as these two organizations are on a mission to empower more members of the community for sustainable and long-term workforce and entrepreneurship development opportunities. La Cocina VA which initially focused on supporting and empowering the Latino community has now expanded its reach to help other Americans, other immigrants, and the members of our veteran community. We are proud and excited about this partnership where both organizations are bringing expertise, knowledge, and resources to impact change at different levels working on direct services, advocacy, and providing ecosystems of resources created to serve the needs of our most vulnerable communities. Thanks to Jose Parra and Julio Lainez for your vision. Read more about this partnership on ProsperoLatino’s website . PDF: PL LCVA Partnership – ENGLISH Press Release

Kitchen of Purpose Obtains Guidestar Platinum Status

By Website Editor • September 25, 2017
Kitchen of Purpose (formerly La Cocina VA) is a participant in Guidestar Platinum. The GuideStar Platinum program recognizes nonprofit organizations focused on measuring their progress and results in important new ways. It helps results-oriented nonprofits evaluate their impact beyond simple financial metrics, and pass on key information to funders and other stakeholders. Learn more about Guidestar Platinum here.

Kitchen of Purpose Named "One Of The Best" Nonprofits by the Catalogue for Philanthropy

By Website Editor • August 28, 2017
As it Celebrates its 15th Anniversary Serving the Greater Washington Region, the Catalogue for Philanthropy is Proud to Honor Kitchen of Purpose. WASHINGTON, D.C. June 12th, 2017 . After a careful vetting process, the Catalogue for Philanthropy: Greater Washington has selected Kitchen of Purpose to be part of the Class of 2017-18. Kitchen of Purpose has undergone an extensive review process, and has met the Catalogue’s high standards. Potential donors can be confident that the nonprofits in the Catalogue are worthy of their support. “ Kitchen of Purpose ’s mission is to use the power of food as an agent of social and economic change generating workforce and economic development” This year the Catalogue celebrates its 15th anniversary: since its inception it has raised $38 million for nonprofits in the region. It also offers trainings, neighborhood-based opportunities for collaboration, and a speakers series for individuals who want to learn about and engage with the needs, challenges, and accomplishments of our shared community. This year, reviewers helped select 76 charities to feature in the print edition, 34 of which are new to the Catalogue this year. It also selected an additional 32 nonprofits to be re-featured on its website, and congratulated ten on growing beyond its $3million budgetary limit. The network now includes over 400 vetted nonprofits working in the arts, education, environment, human services, and international sectors throughout greater Washington. (International charities must be headquartered in the DC region.) “People want to know where to give and they need trusted information. Based on our in-depth review, we believe that Kitchen of Purpose is one of the best community-based nonprofits in the region,” says Barbara Harman, founder and president of the Catalogue for Philanthropy. “Our work empowers immigrants for culinary jobs and entrepreneurship, while promoting healthy food. The impact of our work represents a circle of sustainability that creates job opportunities, fosters small business development and provides healthier eating options for the most needed,” says Patricia Funegra, Founder and CEO of Kitchen of Purpose . The Catalogue believes in the power of small nonprofits to spark big change. As the only locally-focused guide to giving, its goal is to create visibility for the best community-based charities, fuel their growth with philanthropic dollars, and create a movement for social good in the greater Washington region. The Catalogue charges no fees; it raises funds separately to support its work. ### MEDIA CONTACTS For the nonprofit: Patricia Funegra patyfunegra@lacocinava.org 202-316-5614 For the Catalogue for Philanthropy: Adam Shapiro Adam.Shapiro@ASPR.bz 202-427-3603

Our Results

By Website Editor • August 20, 2017
To date, we have served over 65 individuals, representing nine different counties in Virginia and Maryland. 95% overall completion rate. 100% completion rate in 2017 85% job placement 77% decrease in unemployment, compared to the previous status of clients 34% wage increase on average, among students previously employed part-time $13.48/hour: Average wage Employer Case Study, 2015-2016 We work with a portfolio of 23 industry corporations including hotels, restaurants, and catering companies. These partner companies host and pay our students for one-month internships and often hire our graduates. In 2015, 21 students interned at Whole Foods stores in DC, Northern Virginia, and Maryland 81% of interning students were offered jobs; 71% accepted job offers $215,000: Economic contribution generated in salaries, positively impacting 12 local families

Kitchen of Purpose Is a Win-Win for Latino Immigrants and Restaurants

By Website Editor • March 5, 2017
Kitchen of Purpose Students (formerly La Cocina VA) hone their skills while preparing meals for families in need. Washington City Paper, March 2017. http://www.washingtoncitypaper.com/food/young-hungry/article/20853639/la-cocina-va-is-a-winwin-for-latino-immigrants-and-restaurants

Serving Other Communities

By Website Editor • December 5, 2016
On August 1st, 2016, as part of the expansion of our current services to other communities in need and in partnership with Fairfax County Department of Family Services Employment and Training, we began a pilot program offering 15-week of Culinary Job Training and Job Placement in English to women from other immigrant and minority communities. This group of women finished training the first week of December and is now placed in one-month paid internship. Results of the impact of this pilot will be evaluated upon graduation and available to share the first quarter of 2017. Women attending this program are from Egypt, Ethiopia, Morocco, Iran, Jamaica, and the United States.
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