Every weekday, our team of soup kitchen chefs arrives bright and early at 6 AM to start preparing a delicious, healthy meal for approximately 1,000 hungry New Yorkers. From bringing in grocery deliveries, chopping meat and vegetables in the downstairs prep kitchen, heating and preparing the food for the line, and overseeing the daily lunch service, our kitchen team works hard to make sure all of our guests find nourishment for body and soul at the soup kitchen table.
Our small team of three is led by Director of Operations, Michael Ottley. A graduate of the Culinary Institute of America, Michael leveraged his craft and skill to helping the homeless and hungry after two decades in hospitality management. Michael’s passion is unearthing fresh, sustainable community agriculture and applying those concepts in all aspects of operations at The Holy Apostles Soup Kitchen. Michael’s full biography can be found here.
Preparing 1000 every day takes dedication, and for prep cooks Pablo and Shakira, that means arriving early, Monday through Friday, to dice, chop, peel before the team puts everything in the ovens and steam kettles to have lunch ready by 10:30 am sharp.
