Project Feast

“Expenses advertising and promotion 329 office 591 information technology 1,396 travel 8 meetings & conferences 521 insurance 1,800 credit card fees 628 dues & memberships 210 miscellaneous -145 community networking 1,213 outreach 197 training program 950 supplies 7,479 food costs 4,386 licenses & permits 1,304 payroll fees 811 reimbursed expenses 45 state taxes 466 bank fees -5 non-investment depreciation 9 total 22,193”

“Kitchen equipment 0 1,075 less accumulated depreciation 0 9 gift cards 180 365 total 180 1,431”

“Accounts payable and accrued expenses 5,245 3,319 overpayment credits 231 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 2016, our work focused on taking our programs a step up: a more intensive and longer culinary training wrapped around running a small restaurant and creating a myriad of opportunities for deep intercultural dialogue. Community events we engaged more than 400 people through our programs, alumni and outreach events. We launched two new programs that focus on creating platforms for intercultural exchange and peaceful dialogue.?migrating meals is a monthly series in which we feature a different immigrant or refugee run food restaurant every month. In groups of 15 or 20 we share a meal and engage in meaningful discussion, as we learn about the home country of the restaurant owner and share stories. Potluck for peace is an initiative launched in partnership with interfaith community sanctuary that focuses on bringing people of all backgrounds together to share food from their home countries and engage in peace building dialogue while celebrating our shared humanity. We launched our first potluck for peace in september 2016 in honor of welcoming week and world peace day. Catering our catering program continued to receive rave reviews for our delicious food. Since we had an extended kitchen search this year, our catering was reduced to what events we could do as private cooking, demos, or in partnership with our friends at carver kitchen. Through these events, more than 1300 people had an opportunity to taste food from iraq, eritrea, somalia, burma, philippines and other countries. We catered events ranging from 20 to 200+ people. Our customers ranged from wa state department of health to social justice organizations like no new jim crow. Training caf we are excited to announce the launch our culinary apprenticeship program and training cafe in january 2017. After an extensive search this year, we secured a commercial kitchen in kent, found funding and began the process of permitting and construction for required remodels. We're launching our training cafe in partnership with the food innovation network (fin). While we provide culinary training, our fin partners help food entrepreneurs in south king county incubate new businesses in the same kitchen. Three of these new entrepreneurs are project feast alumni who will be starting their own food business next year. Our experience with the search and the hassles of remodeling will make us better mentors for our graduates who dream about their own business. We recently formalized a partnership with highline college to receive accreditation. Our apprentices will receive 20 credits and a highline certificate upon graduation. In all, apprentices will receive more than 400 hours of training and work experience. We recently announced that executive chef lisa nakamura will be joining the project feast team. Lisa has worked in the food industry for 20+ years, worked at fine dining for michelin starred restaurants and has opened two of her own restaurants in the seattle area. We're grateful for funding from city of kent and the port of seattle for enabling the launch of our training cafe. Summary -we found the perfect space for a small restaurant in downtown kent and the necessary remodeling is now underway -developed curriculum for a 4 month intensive culinary training program that meets for 5 hours every day -gained accreditation for our apprenticeship program through highline college. -entered an agreement to be anchor tenant and provide orientation and some mentorship to fin entrepreneurs incubating food businesses for the first time. -launched potluck for peace and migrating meals. -developed new partnerships and strengthened others. -hired executive chef lisa nakamura.”