#la kitchen

“When life gives you 🍋… raise lots of 💵!!”

9 year old Cambria has certainly inspired us... we hope she inspires you too! Be sure to share this video to help inspire others with Cambria's actions!!! For more information or on how to donate to The L.A. Kitchen go to: http://lakitchen.org/ For more Ann Asks go here: http://www.AnnAsks.tv Video Edited by Gareth Fient Produced by Get Paul Howard

Still in the activism afterglow of the Women’s March this weekend? (I am!)

Are you looking to DO something that actually helps others? Are you in the Los Angeles area?

Well… in just over a week, we’re hosting the Ann Asks Volunteer Day at The L.A. Kitchen!

Please consider joining us and of course if you can't, any sharing of our event and details is very much appreciated!!

Pick a shift (morning or afternoon) and sign up via The L.A. Kitchen site!

We want to wish a happy anniversary to Dominique, who celebrates one-year as a First Place participant today! 

In her first year with us, Dominique has been working hard to get ready for her future, and she’s found a career path that excites her. She recently passed her final for @thelakitchen’s culinary training program and began an internship at LA’s Love Baked Wings. While Dominique has always liked to cook, her time at LA Kitchen has taken that interest to a whole new level. This spring, she’ll be begin the Professional Baking program at LA Trade Tech College.

But before before classes start, she’ll be giving First Place youth and staff a chance to sample her delicious cupcakes at our LA Holiday Party, and we can’t wait to get a taste.

Egger decided to tackle all of these issues at once, so he took food waste and created a culinary school to teach felons and foster kids how to cook. Once the culinary students graduate, they are hired by restaurants or social enterprises.

The nonprofit: LA Kitchen

The LA Kitchen is a 20,000-square-foot food processing hub that accepts donated food. It works with local farmers and produce wholesale companies to gather fruits and vegetables that will not be sold due to cosmetic issues or lack of demand. In the U.S. 40 percent of edible food goes to waste, and 50 percent of that is healthy fruits and veggies. Bent, bruised, broken, wrinkled, over- or under-ripe fruits and veggies don’t ever find a home. They get discarded.