2008 Annual Report

The mission of THE BREAD PROJECT
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Programs for Exceptional Children
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Greetings,
During my first term as board president, much has happened. We hired
a new Executive Director, increased our social entrepreneurship through
sales of student made baked goods, hired two former students into staff
positions and have graduated more students from our program than
before while helping them achieve meaningful employment in the food
industry. I thank you all for your continued support in making this a
reality.
Sadly, Lily Divito, our Executive Director of three years has moved on to
a new management position with AAA. Lily’s hard work and dedication
has helped us greatly in strengthening the organization. She will be
missed. All of us at THE BREAD PROJECT wish her well in her new
career. Our new Executive Director, Dagmar Schroeder-Huse, whose
talent and enthusiasm has shown itself in her first few months on the
job, has been a positive addition to our family. Dagmar was previously
the Executive Director of Transparency International in Germany - a
watch dog organization aimed at ending corruption in the corporate and
public sector. She came to us highly recommended, and her combination
of non-profit management skills and compassion for helping others to
succeed make her a perfect fit for THE BREAD PROJECT.
We have added two new positions to our staff and filled them with
former students of THE BREAD PROJECT. Ray Washington works with
co-founder Susan Philips in reaching out to potential new students and
Dennis Taylor oversees the production of baked goods for sale. Ray has
been an ardent supporter since his graduation from the program in 2001.
His energy, enthusiasm and candor make him a great representative for
the organization. Dennis graduated more recently in August 2007. His
care and attention to detail have helped us maintain high quality in all
the products we sell.
One of our goals is to increase revenue through social entrepreneurship,
and so we have expanded our café sales at the Berkeley Adult School to
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the evening. Now evening students have affordable and healthy foods
available to them. Additionally, we sell muffins to the Berkeley Unified
School District, who sends them to select Berkeley schools as part of their
healthy lunch program.
As I write this we are preparing for the graduation of our 43rd class at the
Berkeley Adult School. We are also teaching a class through the Oakland
Adult School, where we are expanding our program. I invite you to
attend any one of our graduations. There you will hear the students talk
about their experience in the program and what it means to them and of
course the food is always exceptional.
Peter Conn, Board President
New Executive Director, Dagmar Schroeder-Huse and Assistant Director, Lizelle Festejo talk
to customers about the Bread Project foods they are selling for this fundraiser at the Berkeley
Downtown Festival.
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Berkeley Adult School
Kitchen
1701 San Pablo Avenue
Berkeley, CA
Marcus Foster Educational Building
Kitchen
2850 West Street
Oakland, CA
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In fiscal year 2008, we held five classes in Baking, Cooking, and Job
Readiness at the Berkley Adult School and two classes at our Oakland
training site. The Berkeley Adult School provides kitchen, office and
classroom space and utilities as well as the teachers’ salaries for our
program. Oakland Adult and Career Education provide the teachers’
salaries program, and the Oakland Unified School District provides the
kitchen space and utilities.
Students taking notes in class at our Berkeley location.
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Low-income people who are interested in finding jobs as entry-level
bakers and cooks typically hear about our program through our outreach
efforts to social workers, counselors, religious leaders, or through friends
who have already gone through the program. Others see our classes
listed in the course catalogue for the Berkeley Adult School and Oakland
Adult and Career Education or in newspaper articles. Our Student
Recruiter, Ray Washington, gives several presentations each week about
our classes at the various Employment Development Department offices,
Department of Rehabilitation offices, schools serving adults with literacy
problems, transitional housing facilities, homeless shelters and other sites
where low-income people receive assistance. Our Community Relations
representative sends out flyers announcing each upcoming class to over
200 Bay Area social service agencies, schools, and churches.
First Day of Class 45.
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In order to enroll, individuals first make
an appointment for an interview with
our Program Manager, Lizelle Festejo.
She carefully screens potential students
to determine eligibility. If an individual
meets all our requirements, they are
asked to fill out an application. Among
other requirements, our Program
Manager looks for students who are
enthusiastic about cooking and baking,
who truly desire a job in the culinary
field, and who are able to meet the
physical demands of the work.
Objectives
1) Master the balance scale
2) Identify kitchen equiptment
3) Understand basic steps to
“Creaming Method”
Chuck Siegel of Charles Chocolates in Emeryville explains his
confections during a tour.
Our classes emphasize two areas: a culinary component and a Life
Skills/Job Readiness component. Once classes start, students spend
85% of their training time learning baking and cooking hands-on in the
kitchen. 15% of their time in our Job Readiness and Life Skills classes is
conducted in the classroom or during field trips.
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In the Baking and Cooking
component of the class, students
learn the use of commercial
kitchen equipment, kitchen
safety and sanitation, weights
and measures, scaling and
proportioning, use of various
ingredients, mixing and blending
techniques, knife skills, and
commercial bakery production.
They also learn how to work
individually on special projects as
well as in teams.
Three state certified culinary
instructors lead the baking and cooking classes: Mechiel Taylor, Eleanor
Triboletti, and Suzy Quenneville-Orpin. The Lifeskills and Job Readiness
classes are taught by staff members of THE BREAD PROJECT.
Throughout the year many other guest bakers and chefs demonstrate
Students work together as a team.
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specialized skills for our students.
For example, guest baker John
Tredgold of Semifreddi’s showed
how to make focaccia bread.
Former graduates who are
currently employed also come
back to speak to students.
Rosalba Pacheco of That
Takes the Cake gave students
a demonstration on cake
decorating, Ruben Perez on
making tortillas and Tiffany
Jones on Danish pastry making.
These former graduates and
others like them give back to THE
BREAD PROJECT community in
many ways; they are a symbol of the success of the program and this gives
encouragement to the current students.
At the end of the course
students will know how to bake
cookies, quick breads, artisan
breads, pies and tarts, sweet
and savory pastries, pizza, and
cakes. They are also skilled in
cake decorating, making pasta
and sauces, soups and chocolate
truffles.
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Lifeskills class teaches students about positive health habits, such as good
nutrition, the best forms of exercise for maintaining a healthy weight,
the importance of getting enough sleep and conflict resolution. The Job
Readiness portion of the class teaches students culinary vocabulary, online
job search techniques, various modes of how to fill out an application,
resume writing, interview readiness, and the skills and qualities necessary
to retain a job.
In addition to the Job Readiness training by our Program Manager,
students attended lectures given by volunteer guests. For example, Susan
Ngim, Employment Coordinator for Safeway, gave a talk on how to
apply for positions at Safeway. Throughout the year, former students also
came back to the program to give motivational talks to the new students
or to tell them about what the work is like at their new positions. Former
Bread Project student, Adrienne White, owner of A Beautiful Swan
Catering Company, spoke on how to start a catering company.
Many employers also volunteered their time to give talks on the
requirements of their particular industries. Amelia Bucci of Bucci’s
Hank Ramirez from “Wardrobe for Opportunity” teaches interview skills.
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Restaurant and Jennifer Altman of Bay Wolf Restaurant gave talks on
working in a restaurant. Gino Navarrete, a Bread Project graduate, told
students about what it is like to work in the pastry section of a luxury
hotel kitchen. A complete list of guest demonstrators and lecturers for
fiscal year 2008 is in the section titled “Volunteers”.
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Students got a first hand look at the culinary work world by touring
Semifreddi’s Bakery in Emeryville. They saw workers making bread
and were able to ask them questions about their particular jobs. One of
the owners, Mike Rose, also gave an impromptu talk on the business.
Other student outings during fiscal year 2008 included tours of The
Bread Garden, Charles Chocolates, the San Francisco Ferry Building, La
Cocina, and Semifreddi’s Bakery. Visiting these establishments reinforce
the importance of skills that students are expected to develop while
working in a commercial kitchen.
John Tredgold of Semifreddi’s demonstrates how to make foccacia bread.
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Many of our students have personal problems that they need to manage
before obtaining work. For this reason, we provided referrals to services
such as legal, medical, dental, childcare, housing, and substance abuse
prevention as needed. The most frequently requested services are
childcare, housing, and substance abuse prevention.
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Students have individualized assistance in securing a job or for starting a
business. Several times per week, especially during the last few weeks of
instruction, our Program Manager announces job openings that match
the locations and skill levels of our students. Students have access to our
telephone, internet, and fax machine to arrange for interviews and to use
in sending their applications/resumes to prospective employers. We refer
students who are interested in starting their own businesses to Women’s
Initiative for Self-Employment, CEO Women, I.C. Jobs, La Cocina, or
Urban Spark.
Students make a foccacia pizza.
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For students who needed clothing, we arrange for fittings with Wardrobe
for Opportunity, an Oakland nonprofit. They receive a full set of
interview clothes; once employed they are eligible for work clothes after
bringing in proof of employment. Men receive one sport coat, pants, a
few shirts, a tie, a belt, shoes, underwear, and socks. Women receive a
suit, shirt, underwear, and stockings.
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Helping students with job retention last year has always been an
important part of our program. At graduation all students receive a
packet containing their test scores and copies of their application forms,
resumes, references, cover letters, and thank you letters for use in their job
searches. Our Program Manager calls each former graduate once a month
for a year post-graduation to offer support. If students report problems
on the job or need resources, they are offered counseling or connections
to appropriate resources for help.
Graduating Class 45.
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A small number of
graduates are given
on-the-job experience
as paid interns at our
Berkeley Bakery Café.
These interns sell bakery
products that are created
in the kitchen to students
and school staff members.
The bakery café is staffed
from Monday to Friday
from 10 AM to 3 PM and
at night 6 PM to 8:30 PM.
Interns learn basic cafe and bakery management skills, including how to
set-up the cafe, refreshing the display trays, customer service, cashiering,
how to account for the money taken in, ordering ingredients, and closing
up the café. These skills will be helpful in many other potential positions
that interns may apply for in the future.
Tostada, croissant, foccacia pizza, unbaked turnover, cake, Halloween cookies.
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The wide range of services we offer to people who have barriers to
employment leads THE BREAD PROJECT to be successful in helping
graduates secure and retain jobs. During fiscal year 2008, our cumulative
success rates show that 85% of our enrollees graduated, 79% obtained
jobs shortly after graduation, and 84% retained their jobs. Starting
wages for our graduates were typically between $8 and $12 dollars an
hour, though sometimes our graduates earned more.
Shaping croissants at Semifreddi’s Bakery.
Preparing sandwiches for the Cafe.
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The true impact of THE BREAD PROJECT’s philosophy of “helping people
help themselves” is illustrated by the stories of these two graduates:
Gino
Gino N., 29, is a warm and outgoing
individual who had emigrated from
Ecuador only three months prior to his
acceptance by THE BREAD PROJECT. He
and his wife were living on savings and
his wife’s modest income from her job as a
worker in an after-school program.
Gino was a hotel manager in his country,
but he was having a hard time finding a
job in this country. “I had always wanted
to be a chef,” says Gino, “but there were
no culinary schools in my country. So when I heard about THE BREAD
PROJECT, I felt it was just the opportunity I needed to help me not
only get a job, but get a job in a field that I loved.” After nine-weeks of
intense training in Oakland, he graduated in December of 2007, and
was offered a job as Assistant Baker in a longstanding Oakland bakery.
He called the project office several weeks after getting his first job, very
nervous and excited about another upcoming job interview. A few days
after that he called to share the good news: He had been offered a job
as Pastry Cook at the prestigious Ritz Carlton Hotel in Half Moon Bay,
earning $20 per hour with benefits—a salary that is quite high for one of
our graduates.
“Without THE BREAD PROJECT” he reports, “ I would not have been
able to fulfill my dream. It was important to me that THE BREAD
PROJECT classes were available to me for free as I had very little money
when I enrolled. After working for a while, I plan to get more culinary
training.”
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When Terry V., 53, first came to us, she had spiraled into poverty and
homelessness as a result of an illness that was difficult to diagnose. She
had become so severely fatigued and short of breath that she could no
longer work at her job in Early Childhood Education.
After several months, Terry finally received the proper diagnosis and
treatment, but was so debilitated she was afraid that she might never be
able to work again. She had used up all her savings and had moved into a
transitional housing facility for homeless women.
She was just about to lose hope when she heard a talk about THE BREAD
PROJECT at an Oakland, Employment Development Department
meeting. “That,” she says, “saved the day.” She enrolled and graduated in
the spring of 2008.
Shortly after graduation, she secured a job as an Assistant Baker with
Marita’s Sweet Potato Pie Company in San Leandro. Terry loves her new
career and is treated like family by the owners. Using the professional
skills she has developed at THE BREAD PROJECT, she makes things she
loves like sweet potato pie, peach
cobbler, rice pudding and red
velvet cakes all day long. Now,
she works full time at the bakery
as an integral part of the staff.
In reflecting upon her
experience, Terry says “During
a very difficult period in my
life, THE BREAD PROJECT gave
me something to be excited
about. In nine weeks, I learned
enough to change careers and do
something I love. Most people
aren’t so lucky. I am forever
grateful.”
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We interviewed several employers recently asking them about their
experience with Bread Project graduates as employees:
THE BREAD PROJECT
“ They have the basic skills. I do not have to explain everything to them,
and they are very hardworking and eager to learn. I am very happy with
them and would encourage other employers in the field to hire THE
BREAD PROJECT graduates. ”
Lourdes Guzman, Owner
Buttercream Bakery
814 San Pablo Avenue
Albany, CA 94706
“ The one skill that they all have is the ability to work in teams. All THE
BREAD PROJECT graduates I hired were good at that. ”
Keisha Williams, Owner
& Production Manager
That Takes the Cake
1225 4th Street
Berkeley, CA 94710
“ Their ability to measure accurately; some of my other employees are not
as careful about measuring. Also, they have a good knowledge of kitchen
sanitation. ”
Eleanor Triboletti, Co-Owner
Nizza La Bella
825 San Pablo Ave
Albany, CA 94706
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THE BREAD PROJECT
“ In this economy people need to learn several different trades just to stay
employed and having more knowledge gives a person a better chance to
stay employed. ”
Manuchehr Basseri, Owner
City Bistro
30162 Industrial Pkwy, S.W.
Hayward, CA 94544
“ Most of the programs that teach baking skills are long-term and very
expensive. THE BREAD PROJECT gives people who can’t afford to go to
culinary school a chance to get into the field. It teaches people enough
to get a job, and then they can learn more skills on the job. I think the
program is wonderful.”
Betty Barakat, Co-Owner
Bakesale Betty
5098 Telegraph Ave
Oakland, CA 94609
“ A short-term training program like THE BREAD PROJECT is specialized
in a certain area and provides 40 hours of training per week. ”
William Brown, Co-Owner
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Pie Company
600 Dutton Ave # C
San Leandro, CA 94577
“ Short-term programs are definitely a plus. THE BREAD PROJECT
teaches invaluable skills such as what it is like to work in a high-volume
production environment. ”
Susan Ngim, Employment Coordinator
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Berkeley, Oakland, Alameda & San Leandro Region
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Peter Conn — President
Director of Quality Assurance,
Il Fornaio (America) Corp.,
Bakery Division
Laura Wallan — Vice President
Grocery & Ingredient Specialist,
TransFair USA
Paula Lewis — Treasurer
Operations Director,
St. Anthony Foundation
William Moore — Secretary
Finance Professor,
Golden Gate University
Jason Pera — Certified Financial
Planner Professional
Stark Miller Financial
Benefits Group
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Lily Divito
— Executive Director
(until April 2008)
Dagmar Schroeder-Huse
— Executive Director
(as of August 2008)
Lizelle Festejo
— Program Manager/
Assistant Director
Susan L. Phillips
— Community Outreach
Representative
Raymond Washington
— Assistant Student Recruiter
Dennis Taylor
— Kitchen Coordinator
Lily trying her hand at decorating.
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Volunteers
Eleanor Triboletti
Suzy Quennville-Orpin
Mechiel Taylor
Neucimar Dias Da Silva
Benjamin Bongolon
Web Site Maintenance
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Nancy Jo
Photography
James Teal
Victor Chan
Spencer Richardson
Stacey Keller-Moore
Database Programming
Chef Mechiel
Lizelle, Chef Eleanor and Dagmar
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Bruce Smith
Donations Pick-up
Chef Neucimar
Volunteer
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“Working in a Restaurant”
Amelia Bucci
Bucci’s Restaurant
Jennifer Altman
Bay Wolf Restaurant
Gino Navarette
Ritz-Carlton, Half-Moon Bay
“Starting a Business”
Boku Kodama
“Barista Skills”
Luisa Santa Maria
Whole Foods
“Inventory Skills”
Grant Laske
Sysco
“Employment Opportunities
at Safeway”
Susan Ngim
Safeway
“Baker’s Math & Pastry Lessons”
John Tredgold & Cesar Garcia
UrbanSpark
Semifreddi’s
Denisha Powell
“Producing Confections”
Charles Siegel
Paton Dough Company
Adrienne White
A Beautiful Swan Catering
Company
“Math Skills”
David Large
1200 Foundation
Charles Chocolates
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“Cake Decorating”
Rosalba Pacheco
UC Berkeley School of Education
“Making Tortillas”
Ruben Perez
“Interview Skills”
Hank Ramirez
“Danish Pastry Making”
Tiffany Jones
Patrick Lee
Wardrobe for Opportunity
Buttercream Bakery
& Laney College
“Time Management &
Budgeting”
Jason Pera
“Focaccia Making”
John Tredgold
Stark Miller
Semifreddi’s
“Healthy Nutrition”
Pamela Baird
Personal Chef
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Walter & Elise Haas Fund
1200 Foundation
Wells Fargo Foundation
Bakers Union 125
West Berkeley Foundation
Bill Graham Supporting
Foundation of the Jewish
Endowment Fund
West Davis & Bergard Foundation
Chevron Corporation
City of Berkeley
Woodlawn Foundation
Xerox Foundation
Zalec Familian & Lilian Levinson
Foundation
East Bay Community Foundation
Engstrom Design Group, Inc.
Partners
Five Bridges Foundation
Berkeley Adult School
bas.berkeley.net
James Irvine Foundation
Kaiser Permanente
Lowell Berry Foundation
Mary Wohlford Foundation
Max and Victoria Dreyfuss
Foundation
Mechanics Bank
Pacific Service Credit Union
Peninsula Jewish Community
Teen Foundation
Rex Foundation
Rosengarten-Horowitz Fund
San Francisco Professional Food
Society
Tin Man Fund
Van Loben Sels/RembeRock
Foundation
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Oakland Adult Education
Programs for
Exceptional Children —
Oakland Unified School District
pec.ousd.k12.ca.us
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Janice Nieder
Amy Andrews
Kenneth O’Neil
Jane & Rudy Bahr
Marie Riehle
Florence Barnsdale
Judith Rosner
Roy Bateman
Henry Seitz
David & Noa Bell
Marelline Simini
Margaret & Ian Berke
Jeanne Smith
Marshall Berzon
Katherine Triest
Peter & Nancy Bickel
Ilene Weinreb
William Biehler
Susan West
Flo Braker
Peter Browne
Kathleen Callahan
Laurie Capitelli
Lily Divito
Bernard Elspas
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Jennifer Altman
Crate & Barrel
Grant Laske
Semifreddi’s Bakery
Mary & Peter Gealey
Laurie Goetzl
Penelope Goldsmith
Barbara Golumb
Marian & Roger Gray
George & Joyce Hahn
John Hahn
Jan Elizabeth Hailey
Jereen Hyde
Lorraine Lupo
Don McCreary
24
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In-kind Donations
Foundation Grants
Government Grants
Corporations
Individual Donations
Bakery Proceeds
Interest & Service Fees
Total Income
15%
Bakery Proceeds
3%
Individual
Donations
180,015
161,450
46,105
24,700
13,303
75,821
13,863
515,257
3%
Interest &
Service Fees
35%
In-kind
Donations
5%
Corporations
9%
Government
Grants
30%
Foundation
Grants
25
Expenses
Programs
Administration
Fundraising
387,512
19,666
16,113
Total Expenses
423,291
4%
Fundraising
5%
Administration
91%
Programs
26
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THE BREAD PROJECT is a charitable nonprofit, California public benefit
501(c)(3) corporation. Donations to THE BREAD PROJECT of any
amount are gratefully accepted.
•
Our Tax ID# is 94-3363920.
•
Donations to THE BREAD PROJECT are fully tax-deductible.
•
Every gift to THE BREAD PROJECT is used to ensure the quality of
our program and to support our mission of promoting self-sufficiency
by providing culinary training and job referral assistance to lowincome people in our community.
Please make checks out to THE BREAD PROJECT and mail to:
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6DQ3DEOR$YHQXH
Berkeley, CA 94702
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Lucie Buchbinder devoted her
professional life to helping low-income
people, primarily as a developer,
manager, and consultant in the field
of subsidized housing. She co-founded
THE BREAD PROJECT in 2000 and
worked tirelessly as the volunteer
Executive Director and then as the
Program Manager. After retiring from
the staff of THE BREAD PROJECT
in 2005, Lucie remained as a board
member until May 2007, less than
a month before her tragic death.
Contributions in memory of Lucie Buchbinder are designated to help pay
for transportation expenses for qualified students. Please indicate on your
check or online donation if your contribution should go towards Lucie’s
Memorial Fund.
27
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Your gift could be matched dollar for dollar! Many companies offer
matching gift programs that will double, even triple a donation’s value.
Does your workplace, church, university, or community group donate to
non-profit organizations or match employee contributions to non-profits?
If so, please send us the contact information for your workplace, church,
university, or community group and we will send them an introduction
packet about THE BREAD PROJECT.
Buy a handcrafted cake
and other delicious baked goods
fr om T H E B R E A D P R O J E C T!
Proceeds from all bakery sales go towards
supporting our job training program.
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(510) 644-4575
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1701 San Pablo Avenue
Berkeley CA 94702
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