Portland Kitchen

“Part III Organizations Primary Expempt PurposeTo 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 in our community. Part III Statement of Program Service Accomplishments-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, TPK uses food and cooking to enhance the lives of Portlands underserved youth and helps set the table for their successful futures.TPK 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 third 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. Matthews 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 2015, 100% of TPK students successfully tested and received their food handlers permit. 100% of TPK graduates completed a minimum of three service-learning volunteer projects, completed mock interview training and resume writing, and budgeting classes.”

“Description AmountMisc other revenue 2,209”

“Description AmountMarketing and Outreach 683Background checks 201Bank and Merchant Fees 533Conferences, Meetings and Travel 4,041In Kind Food and Supplies 10,027Professional Development 86Insurance 3,872Program Evaluation 6,971Dues and Subscriptions 918Small Equipment Purchase 530ServSafe and Food Handler 1,021Student Retention 1,836Food and Supplies 5,325Office Supplies 1,681Licenses and Fees 235Misc and other 71Student Trimet Youth Tickets 333”

“Category Beginning of Year End of YearAccounts Receivable 7,635 6,000Prepaid Expenses 956 1,782”

“Category Beginning of Year End of YearAccrued Payroll and Taxes 3,574 8,483Accounts Payable 0 2,500”