2023 Nominee: Tim Hunter

Toya Crosby embodies the essence of dedication, passion, and excellence in her role at Reconcile New Orleans. What truly sets her apart is her unique ability to build authentic relationships with the students she works with. She doesn’t just mentor or educate; she connects on a personal level, creating a supportive and empowering environment for young adults striving to build a better future. Toya’s commitment to these relationships is unwavering, and her presence brings a sense of stability and trust to the environment.

Chef Delphia’s daily commitment to Blessings From My Heart To Your Table is truly exceptional. From being the first to arrive and the last to leave, she selflessly dedicates herself to the survivors of abuse in the program. Her role is multi-faceted and vital. Delphia meticulously manages inventory, ensuring that supplies and resources are readily available. She provides comprehensive wrap-around services, offering not just culinary training but also emotional and practical support to the survivors.

Vanessa’s journey with Providence began as an alum in 2007, and she worked her way up through our culinary community, ultimately earning the title of Executive Chef at the High Point Country Club. Since joining Providence in 2014, Chef Vanessa has been instrumental in the success of numerous PCT students, mentoring her staff with a firm yet caring hand.

In his role, Logan is a crucial element in the success of our trainees, managing Individualized Learning Plans, conducting regular check-ins, and teaching essential soft skills classes. His commitment extends to providing hands-on support during hard skills training in the kitchen and on-the-job internships at our restaurant, Fire by Forge.

There really isn’t a typical day for Hannah. While there are the usual tasks of writing and answering hundreds of emails and phone calls and traveling all over Alaska for meetings and presentations with local organizations and community partners, Hannah’s day can also include fixing plumbing issues, equipment maintenance, snow removal (which in Alaska is a big task), conflict mediator for our soup kitchen clients…

Carey Snow, our culinary dynamo at the Chester County Food Bank, has been a vital force in culinary operations for the past three years. Affectionately known as the “energizer bunny,” Carey is the linchpin of our daily operations. Beginning her day at 7:00 a.m., she orchestrates the preparation and plating of 1000 individual meals with volunteers, contributing to the distribution of 4000-6000 meals monthly to the community.

Chef Alex is absolutely resolute and tireless in his support of our students; I have never met someone who is so singularly mission-driven. Every single day, he is focused on ensuring our students have access to the best culinary careers possible- and he does it all with a warmth and grace that is stunning to behold.

Chef Kat is the indispensable backbone of the Food Education Fund (FEF), where she has skillfully navigated a multifaceted role for the past six years. As the primary organizer and curator of all culinary programs, she tirelessly orchestrates visiting chef demos, culinary competitions, and culinary summer camps, reaching nearly 450 students annually.

Tim Hunter, Executive Chef, embodies a 15-year commitment to the Food Bank of Delaware, dedicating each day to ensuring his team is well-equipped to support diverse students in our programs. Tim’s daily routine begins with team check-ins, fostering collaboration and…

Keith Seeber plays a pivotal role at Root with the most direct connection to trainees and alumni employees. Over his two-year tenure, Chef Keith’s daily responsibilities include supervising and mentoring the Community Kitchen Team in the morning—comprising…

In her two years at West Side Catholic Center, Ellen Saracina has demonstrated an unwavering commitment to her role, which involves diverse responsibilities within the Workforce Development and Culinary program. Ellen’s typical day is characterized by compassionate communication with clients, program alumni, and employers.

Chef Christian begins his day at 7:30 am and extends his responsibilities well into the night, demonstrating unwavering dedication to his role as the Executive Pastry Chef at Arc Culinary, a social enterprise for Arc Broward. In his year-and-a-half tenure, Chef Christian has proven to be a transformative force…

Steven Wimbley brings a distinctive and impactful presence to his role, evident in the daily workings of his role at UMOM New Day Centers. From conducting orientation meetings to presenting program opportunities, he is hands-on, walking through case managers’ offices and engaging with students

As the Culinary Trainer at HopeWorks Social Enterprises, Nick Wells navigates the dynamic challenges of a flexible training model, catering to individuals at various skill levels and stages of their culinary journey. He has been a friend and mentor to over 50 graduates, showcasing his commitment to individual growth and community support. 

Diamond Wynn’s typical day at Hot Bread Kitchen is a dynamic blend of hands-on culinary training, individual coaching sessions, and program management. Leading cohorts of approximately 30 diverse members, Chef Diamond provides intensive culinary instruction, feedback, and coaching during the 14-week program.

In her seven-year tenure with Foodlink, Jessica Scannell has been at the forefront of developing and leading the organization’s Career Empowerment work, notably growing a unique and evolving workforce development culinary program. Each day, Jes…