At Holy Apostles Soup Kitchen, we know it takes a community to make sure that all our neighbors have access to food and the other resources they need. Our Good Corporate Citizen program allows businesses and corporations, specifically those whose offices are based in...
Good Corporate Citizen: RVD
Here at Holy Apostles Soup Kitchen, our volunteer community is essential. Each week, they help us provide meals for those in need by packing groceries for our pantry families, handing out hot meals for our Soup Kitchen guests, and distributing food to the New Yorkers...
Volunteers Needed: Join Us at the Soup Kitchen!
Are you looking to make a difference in your community this holiday season? Come volunteer at Holy Apostles Soup Kitchen! Volunteers are the heart of our whole operation here at the Soup Kitchen. From packing lunches and serving a hot meal to distributing pantry bags...
Volunteer Spotlight: Centennial Properties
Last week, our partners at Centennial Properties joined us at Holy Apostles Soup Kitchen for a Day of Service. Their generosity, of both time and resources, and their dedication to our mission, helped us to feed hundreds of New Yorkers struggling with hunger,...
Volunteer Spotlight: Marriott
Our friends at Marriott recently joined us at Holy Apostles Soup Kitchen for a Day of Service. Their generosity of time and dedication to our mission supports hundreds of New Yorkers struggling with hunger, homelessness, and other forms of hardship. Marriott employees...
Volunteer Spotlight: Avenues
The faculty, staff, and students at Avenues: The World School are committed supporters of Holy Apostles Soup Kitchen. Katrina Rowe, one of their 6th-grade teachers, wrote this article about her experience volunteering at and working with the Soup Kitchen. Thank you...
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...