Community

We’re proud to call Sacramento our home, and we strive to show our deep appreciation to this beautiful, supportive community in tangible ways. Through educational efforts, public policy advocacy and collaboration with other leading culinary professionals, we stay actively involved in local and national conversations with one goal: to passionately promote Sacramento’s leadership in the farm-to-table movement and other key areas, in order to empower communities around the nation – and even the world – to take ownership of making smart, sustainable decisions surrounding food.

I GOT YOUR BACK CAMPAIGN  

It all started with a simple decision: To allow it to be okay not to be okay. The goal is to provide tools and skills to identify and talk about mental health issues in a safe environment that encourages people to seek help they may need.

It was this culture change that co-owners Patrick and Bobbin introduced at Mulvaney’s B&L in Sacramento, CA with the help of the Innovation Learning Network. Together they inspired a new system where employees drop a card into an anonymous box when they clock in for a shift. This gives employees a safe place to express their state of mind and the floor manager a new method for knowing how the crew is doing and feeling. Taking a temperature of the crew this way alerts the manager to red flags they might not otherwise have known and it presents the chance to check-in and offer support.

Recognizing immense impact potential, Sacramento’s four major health care systems – Dignity Health, Kaiser Permanente, Sutter Health and UC Davis Medical Center – have come together to provide both mental health resources and project funding. Other partners include Innovation Learning Network, WellSpace Health, The Steinberg Institute and the James Beard Foundation.

Let’s “86” mental health stigma.

NEED HELP? If you’re experiencing a crisis, Text HOPE to 916-668-4226 for 24/7 confidential support. NEED A PATH TO CARE? If you’re not sure where to turn for health care services, Sacramento Covered can guide you to the medical or mental health care you need. Just call Toll Free 1-866-850-4321 or visit The Pantry. NEED MORE INFO? If you’re interested in more information about I Got Your Back, read on or contact us.

We have your back.

Training the Trainers

Our ongoing partnership with the James Beard Foundation has given us a voice on the national culinary stage, and we are proud to have brought that connection back to Sacramento by hosting the West Coast James Beard Salon, a meeting of influential and engaged chefs facilitated by James Beard Foundation staff that helped us focus local efforts on increasing food education opportunities.

As a result of our work with the salon, we partnered with the Foundation for California Community Colleges to start the Train the Trainer program in Sacramento. Within the program, culinary students attend a farmers market with a professional chef who coaches them to create nutritious, economical and easy meals using local ingredients. These trainees then take their meals on the road to teach the same principles to students in Sacramento area high schools.

Edible Sac High

For many years, we’ve supported local schools and educational programs to promote childhood nutrition and share our knowledge with the next generation of leaders. We have a long-standing partnership with Edible Sac High, a 1/3-acre garden that takes advantage of Sacramento’s 12-month growing season. As the first high school in the Alice Waters string of Edible Schoolyards, Edible Sac High serves an integral part of the educational experience, with every incoming freshman spending 20 minutes per day discussing food, nutrition, access, social justice, politics, health or engineering.

The space features a functioning pizza oven, water reclamation system, and composting shed designed and built by the school’s engineering class, and by the end of the school year we hope to have the sophomore class planning, cooking, and serving a weekly hot breakfast to the entire community of 1,000 students.

Food Policy

In addition to our work in education, we love to get out of the kitchen and work toward more sustainable solutions for businesses in and around the food industry, which is why we’re actively involved in public policy advocacy at the local, regional and national levels. Patrick participates in the Chefs Collaborative, a national nonprofit network on a mission to inspire, educate, and celebrate chefs and food professionals who are doing their part to build a better food system by tackling the big issues of sustainability, including waste, distribution, workforce training, food education and policies that inevitably affect us all.

Patrick also engages in the James Beard Foundation’s Chefs Boot Camp for Policy and Change, a network of civically and politically minded chefs that provides tools and guidance for those who are committed to creating a better food system. His involvement in this group led him to Washington, D.C. to lobby for changes in food waste legislation and raise awareness of the ReFED report (Rethinking Food waste through Economics and Data), which aims to find new uses for food that is going to landfills or rotting in fields.

Roots of Change

Locally, we work with Roots of Change and the California Food Policy Council to effect change in statewide policies. Given our proximity to the Capitol building, we have a unique opportunity to remain actively involved with state legislators on issues surrounding food policy advocacy. From improving food access and affordability, to improving transparency around farm workers’ rights and the humane treatment of farm animals, to promoting healthy eating habits and reducing the incidence of hunger in our local community, we are passionate about doing our part to promote meaningful changes in legislation.

We recently hosted the first-ever Legislative Tracker release party, a “report card” of sorts pulled together by Michael Dimock and his team at Roots of Change. The tracker mirrors an initiative by the Food Policy Action Education Fund to promote positive policies at the national level through education and the publication of a National Food Policy Scorecard. During the event, we also honored four legislative “heroes” for their work in promoting changes in food policy at the state and local levels.

Environmental Sustainability

In addition to our continued support of the Center for Land Based Learning, CAFF and Yolo County Land Trust, Patrick recently joined the California Stewardship Council for the American Farmland Trust, an organization committed to combating urban sprawl in the interest of protecting some of the most productive farmland in the world. American Farmland Trust’s efforts in California include working with state lawmakers to address the most pressing sustainability challenges for our farms and ranches through spearheading the California Agricultural Vision initiative.

Business Mentoring for Women

In conjunction with the Northern California World Trade Center (NorCalWTC), we’ve had the pleasure of hosting women from Katmandu and the Congo as a part of the organization’s international women’s mentoring program. During these visits, Bobbin shared insights about our entrepreneurial spirit, values and ethics, while she encouraged the women to think big, be courageous and stay true to their unique passions.

Giving Program

Giving Program

OUR COMMUNITY INVESTMENTS

If you would like to be considered in our giving program and your organization meets the above criteria, we invite you to submit a brief description of your program and how it helps promote our giving mission to info@culinaryspecialists.com.

Please understand that our budget is created in November for the upcoming year. If you wish to be considered in our giving program, submit your proposal before November 1.

Please help us in supporting the following programs that are near and dear to our heart by donating directly or participating in their fundraisers: