Organizations Filed Purposes:
The Organizations mission is to use food to transform lives and nourish communities by providing people with the skills and support to launch meaningful careers.
Project Kitchen: This is the Organizations on-site and off-site catering and events operation and the concession and restaurant operation at the Moonlight Amphitheater in the City of Vista. Project Kitchen is a revenue generating program that provides healthy, locally sourced meals to the Organizations non-profit partners, corporations and individuals. Project Kitchens most important role is the impact it has on the Project Launch apprentices and graduates. It provides apprentices with educational lessons, mentorship and real-world experience through 5 - 15 hours a week of on the job training. The Organization is dedicated to a business model that balances organizational sustainability with mission effectiveness. By committing to sustainability in every aspect of the Organization, including local food sourcing and alternative revenue streams, the Organization will remain resilient to enable growth and have a greater impact on hunger and self-sufficiency in the community.
Project Nourish: This program rescues surplus and cosmetically imperfect food from wholesalers and farmers and transforms these ingredients into nutritious meals for vulnerable populations. This year Project Nourish distributed 202,447 nutritious meals, prepared by the Organizations culinary apprentices, staff, and volunteers.The Organization distributes these healthy meals to high-need populations including at risk youth, low-income seniors, and various homeless and low-income individuals through partnerships with local nonprofit agencies.
Project Launch: The Organization conducts a 20-month culinary apprenticeship program for populations that are considered to be difficult to employ: youth who have aged out of the foster care system, individuals who have previously been incarcerated and adults who are underemployed and lack education. Graduates receive technical culinary education, industry certification and internship and job placement services at no cost to the individual. The Organization takes a whole-person approach to vocational training, incorporating culinary arts, nutrition education, resume writing and financial literacy. As part of the program, apprentices give back to the community by preparing nutritious meals out of rescued and donated food for hunger relief partners. Apprentices also get paid for on the job training experience by working 5 - 15 hours a week in the social enterprise.
Executives Listed on Filing
Total Salary includes financial earnings, benefits, and all related organization earnings listed on tax filing
| Name | Title | Hours Per Week | Total Salary |
|---|
| Jennifer Gilmore | CEO | 40 | $93,380 |
| Natalia Moussa | Dir of Finance | 40 | $80,065 |
| Jess Yuen | Director | 2 | $0 |
| Gabriel Ramirez | Treasurer | 5 | $0 |
| Shawn Parr | Director | 2 | $0 |
| Jeff Johnson | Director | 2 | $0 |
| Mike Irwin | Director | 2 | $0 |
| Howard Solomon | Director | 2 | $0 |
| Catherine Blair | Director | 2 | $0 |
| Sergio Alvarez | Director | 2 | $0 |
| Karen Henken | Secretary | 5 | $0 |
| Julianne Markow | Vice Chair | 5 | $0 |
| Emma Epes | BOARD CHAIR | 5 | $0 |
Data for this page was sourced from XML published by IRS (
public 990 form dataset) from:
https://s3.amazonaws.com/irs-form-990/202023429349300122_public.xml