After working in the kitchens of acclaimed restaurants and hotels such as The Peninsula Beverly Hills, The Four Seasons in Newport Beach, and The Island Hotel (remember Palm Terrace Restaurant?), Chef Bill Bracken began to heed a second calling. It was 2008, the economy was crashing, and unemployment began to spike. Bracken wanted to help in the way he knew best. That’s when the idea for Bracken’s Kitchen began to form.
The nonprofit, which serves fine-dining-quality meals to people who may not be able to afford groceries, let alone eat at a nice restaurant, officially launched in 2013. The team has served many meals since then and has continued to grow with a food rescue program and a training program for budding chefs. Here’s a by-the-numbers look at some of the group’s work.
18
Number of students in the Culinary Training Program’s eighth class, which began instruction in January. In December, the program graduated 15 students.
85%
Overall employment rate for students graduating the Culinary Training Program
500,000+
Pounds of edible food the Rescued Food Program diverts from landfills each year. The team uses it to prepare tasty and nutritious meals.
12 million+
Number of meals served to families, children, home-bound seniors, struggling college students, military veterans, and homeless folks since the nonprofit’s founding
1,831
Volunteers who provide Bracken’s Kitchen with more than 15,670 hours of support per year
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