Project Feast

“Expenses advertising and promotion 776 office 439 information technology 61 travel 1,062 meetings & conferences 80 insurance 1,600 credit card fees 425 tcc delii 4,779 dues & memberships 191 miscellaneous 13 community networking 400 fiscal sponsor fees 2,471 permits 133 training program 3,192 supplies 3,029 food costs 12,713 participant stipends 7,939 other program 7 fundraising 5 bank fees 28 licenses & permits 1,237 payroll fees 307 total 40,887”

“Gift cards 0 708 total 0 708”

“Accounts payable and accrued expenses 1,924 9,302 loans from officers 3,005 0”

“To transform the lives of refugees and immigrants by providing pathways to sustainable employment in the food industry and to enrich our community through exploring ethnic culture, and cuisine.”

“In 2014, the project feast training programs helped 68 people get their food handler permits and completed 4 sessions of our commercial kitchen basics training, graduating 19 people. This 6-week training was available for free to our participants. More than 75% of the graduates are employed in full time, part time or business activity and we continue to be a resource to those still searching. In july 2014, we kicked a new program offering paid apprenticeship for 5 months to 2 graduates. They became part of our team and managed the twice-weekly deli at the tukwila community center. Our graduates received more than 13,000 in wages from project feast through our programs. Through our catering program where graduates of our training get hands-on work experience, we served roughly 3,500 people in 50 catering events with the cuisines of our graduates. More than 100 guests enjoyed learning about eritrean, iraqi, mexican, filipino, vietnamese and other cuisines via project feast cooking class program. In addition we also offered two exciting open houses focused on burmese and iraqi culture free of charge to the public. These events were attended by 200 people. Through these activities thousands of people in the seattle area came to know more about the cuisines and the cultures of our graduates.”