Apprentice Interview: Meet Joe
In October, Joe attained his first promotion in the culinary industry, a pivotal milestone in a lifelong cooking journey.
Joe began cooking as a teenager, fiercely competing with his older brother to make the better tacos and tortas. His parents also shaped his culinary consciousness. A Japanese mother and Mexican father, they planted the seeds of both cooking traditions.
“My mother would cook her style, and I would try to learn as much as I could from her,” Joe said. “Then when my dad would barbecue in the backyard, I loved that also.”
Decades later, Joe works full-time as a Cook I at Sharp Memorial Hospital, after earning a promotion from part-time Cook II. He is also tackling the final stages of his culinary apprenticeship with Kitchens for Good, which he began in January 2025.
Previously, Joe worked in sales when personal hardship struck. In response, he sought not only a career change but also stability—financial, mental, and emotional.
“I knew there was something missing,” Joe said.
He enrolled in KFG to cook, a skill he has developed since the backyard taco competitions of his youth. He brought some culinary experience, catering parties with his brother and volunteering in the kitchen of a local homeless shelter. He believed Kitchens for Good would take his cooking to the next level.
Joe strengthened his cooking at KFG. But he achieved much more.
Joe’s hard work cultivated financial stability, self-confidence, and direction.
To achieve financial stability, Joe carefully saved money from Kitchen for Good’s educational stipend and later from paychecks during a three-month prep cook role in the organization’s kitchen.
Those savings allowed him to move from a sober-living home into a new apartment around the same time he started at Sharp. Later, he bought a car, eliminating the burden of navigating an unpredictable bus schedule.
He attributes his growing self-confidence to two factors: encouragement from staff and technical skill advancement.
“Just saying [I] did a good job, that was confidence boosting,” Joe said.“It made me feel at home here.”
Joe honed his technical skills, particularly in plating and food presentation. Before Kitchens for Good, he worked primarily in bulk production and casual service, where presentation rarely mattered.
“I’ve always cooked [well] but it was never pretty,” Joe said. “Now I think my plating is a lot better.”
Above all, Joe found direction.
“I feel like I have a meaning in life now,” Joe said. “I have goals now, stuff that I’m looking forward to.”
Some of his goals include completing a bachelor’s degree in psychology and history, writing a book on Mexican-indigenous art, and potentially starting a small business that fuses Mexican and Japanese cuisine.
Valentine’s Made Easy Pre-Order
Less planning, more love 💘
Our chefs and Microenterprise Apprentices have crafted a special Valentine’s Made Easy collection featuring handcrafted sweets, cozy night-in treats, and thoughtful gifts—all made with heart and purpose.
💖 Preorders are open NOW through Friday, February 6.
Shop handcrafted Valentine’s goodies from Chef Therese and the Microenterprise Apprentices — including macarons, charcuterie, cookies, frozen Stuffers, granola, chocolate treats, and more! 💕
📍 Pickup: February 12 & 13 10 AM–5 PM
Kitchens for Good Shop | 980 Hornblend St, San Diego, CA 92109
💛 Every purchase supports Kitchens for Good’s mission to transform lives through culinary training and social enterprise — making this Valentine’s Day even sweeter.
Ready to Cook, Learn, and Have Fun?
Looking for something deliciously different this year? Book one of our Kitchens for Good cooking classes!
Whether you’re dreaming of hand-rolling sushi, mastering focaccia, baking pâte à choux, or exploring global flavors, there’s a class for every taste and skill level.
These hands-on experiences are relaxed, social, and super fun—plus you get to enjoy the tasty results you create! From seasonal favorites to unique culinary themes, our expert instructors guide you every step of the way.
📍 Classes are held in our commercial kitchen at Door of Hope, and all skill levels are welcome. Best part? Your ticket supports our mission to train future chefs and food professionals right here in San Diego.
Cook something great and make a difference. 🍽️✨
Chef Heather: Leading the Next Chapter of Culinary Training
We’re excited to share some big news this January—Chef Heather has been promoted to Manager of Culinary Instruction! This well-earned step comes alongside another major honor: Chef Heather was also nominated for the 2025 Catalyst for Change Award by Catalyst Kitchens, recognizing leaders making a meaningful impact in workforce development across the country.
Chef Heather’s journey at Kitchens for Good has been anything but ordinary.
She began as a part-time baking instructor and, time and again, stepped in wherever the program needed her most—helping relaunch baking, leading culinary instruction, and even serving as interim director during the rapid launch of our meal contract program.
Her adaptability and leadership have helped shape the program into what it is today.
For Chef Heather, the most powerful transformations she sees in apprentices go beyond knife skills. Confidence, communication, reliability, and showing up ready to work are at the heart of what makes apprentices successful.
“Watching [the apprentices] grow from their first day in the kitchen to Restaurant Week in just ten weeks is incredible,” she shared.
As we kick off the new year, multiple new cohorts of apprentices are beginning this month, and Chef Heather is energized by what’s ahead—especially as Kitchens for Good moves closer to a permanent home.
“We’ve done amazing things without our own space,” she said. “I can’t wait to see what we’re able to build next.”
Please join us in celebrating Chef Heather’s promotion and national recognition—and in welcoming the next generation of Kitchens for Good apprentices as they begin their journey.
Building What’s Next: A New Home for Kitchens for Good
We’re excited to share a major milestone—Kitchens for Good has officially entered the design phase of our new building!
Over the past decade, together with our supporters, partners, and apprentices, we’ve aWith intention and impact at the forefront, we’re prioritizing the installation of our commercial kitchen first, allowing us to activate the space quickly and advance our core work: culinary training, meal production, and economic opportunity.
As the design process gets underway, we’re opening the doors early. In the coming weeks, we’ll begin hosting tours of the future space, and we’d love for you to be among the first to see what’s ahead.
Join us for coffee, cookies, and an early look at the home where the next chapter of Kitchens for Good will come to life.
Thank you for being part of our story. Here’s to the next decade of impact, innovation, and good food.
Join our Kitchen Crew! With your help, we can keep transforming lives through culinary arts for many years to come. Monthly donors make it all possible!