With below-freezing temperatures and snowstorms, the winter is a challenging time for many of our guests at Holy Apostles Soup Kitchen. They turn to us for a hot meal on these frigid days, and for protection from the cold. Thanks to our...
Holy Apostles Soup Kitchen Distributes 115 Backpacks to Students in Need
Most years, going back to school means picking out a new backpack, not a new face mask. Things are different this year – but as kids begin to get back to the classroom, their needs haven’t changed too much. Students still need pencils, notebooks, folders, and other...
Good Corporate Citizen Spotlight: Whole Foods Market
For the past seven years, Whole Foods Market and Holy Apostles Soup Kitchen have stood side-by-side in the quest for food justice in New York City. Like Holy Apostles Soup Kitchen, Whole Foods Market seeks to challenge a status quo that prevents access to healthy,...
Farm to Tray Stories: Chef Robert Austin Cho, Kimchi Smoke
Biography: Robert Austin Cho, Chef/Owner of Kimchi Smoke Born in Seoul, Korea but grew up in New Jersey during a time when it wasn't so easy to deal with two cultures. "My parents took Korean food and (smelly) KIMCHI to the park, to the beach." This made Robert very...
Farm to Tray Stories: Chef Dominick Pepe, The Group
Biography: Dominick Pepe, Corporate Executive Chef: The Group As Executive Chef of Dominique Bistro and Olio e Piu, Chef Dominick Pepe is in charge of recipe development, inspired by the timeless traditions of Parisian culture and cuisine. He also serves as Corporate...
Farm to Tray Stories: ZIO Ristorante
Biography: Darren Berman & Roberto Manfé, Restaurateurs, ZIO Ristorante Entrepreneur Darren Berman and Roberto Manfe unite their experiences in the hospitality business bringing their passion for great company and great food to Zio. In May 2011 Darren and Roberto...
Farm to Tray Stories: Chef Ralpheal Abrahante, Thalassa
Biography: Ralpheal Abrahante, Executive Chef, Thalassa Chef Ralpheal Abrahante is a passionate advocate of Contemporary Mediterranean seafood Cuisine. Since 2002 he has consistently infused Mediterranean fare with his personal signature: a love of seasonal...
Farm to Tray Stories: Chef Craig Reid, Westin New York Times Square
Biography: Chef Craig Reid, Executive Chef, Westin New York Times Square Chef Craig lives with his family in Merrick, on the South Shore of Long Island. His passion for food began at the age of 7 when he and his father on Saturday mornings would watch cooking shows on...
Farm to Tray Stories: Chef Caroline Schiff, ParadigmSchiff
Biography: Caroline Schiff Owner/ Executive Chef: ParadigmSchiff A native New Yorker, Chef Caroline Schiff’s love for baking and pastries started early, when she was just a little girl making birthday cakes for her friends and family. Over the years, she never missed...
Farm to Tray Stories: Chef Laurence Edelman, Left Bank
Biography: LAURENCE EDELMAN, Executive Chef/Owner, Left Bank Laurence grew up in South Orange, New Jersey. Laurence began cooking as a child, at the knee of his father, emulsifying olive oil into egg yolks. He had an inborn interest in food, and was encouraged to...