The Garden State Community Kitchen
What if every child was armed with the knowledge, skills, and desire to grow and cook food for themselves?
Founding Story: Share a story about a key experience or spark that helps the network understand why this project got started or a story about how you became inspired about the potential for this project to succeed.
When I heard that my internship for my Holistic Culinary school was going to be in a kitchen where predominantly teenagers were the chefs, I was wary. How safe would that be? How well would they work? Would they just be on their phones? When I attended my first day there I was immediately amazed at how off-base my predictions were. These kids were amazing. They supported each other, engaged each other, and encouraged each other. That internship changed my life and is the reason I do what I do.
Which categories describe you? (the answer will not be public)
Middle Eastern or North African (for example: Lebanese, Iranian, Egyptian, Syrian, Moroccan, Algerian)
White (for example: German, Irish, English, Italian, Polish, French, Caucasian)
Location: Where is your organization headquartered? [State]
Location: Where is your organization headquartered? [City]
Location: Where is your project primarily creating impact? [State]
Location: Where is your project primarily creating impact? [City]
Kendall Park, Princeton, Lawrenceville
Problem: What problem is this project trying to address?
The GSCK addresses the very real and epidemic issue of childhood obesity and the complicated culture of family eating habits. Children are viewed (understandably so) as individuals who are incapable of cooking for themselves or even making choices for the family's meal plan. My program has addressed that dynamic from day one - attempting to bring in family members whenever possible, sending home recipes, worksheets, and offering family challenges