RBR culinary arts students (left to right) Rebecca Helstern, Little Silver, Alexandra Collado, Shrewsbury and Paola Olivarez, Red Bank, help prepare dinner for the Soul Kitchen during the holiday season.
RBR culinary student Alexandra Collado of Shrewsbury commented, “We got a lot done and prepared such dishes as butternut squash and string beans under Chef Zeet’s direction. He said, ‘we were great!’” Alexandra adds, “I would love to return and volunteer to serve for dinner.”
The Soul Kitchen was opened in October by the non-profit Jon Bon Jovi Soul Foundation. It was conceived by Dorothea Bongiovi of Middletown, who wanted to create a wonderful space where members of the community can come together and enjoy an excellent dinner together. The dishes are always freshly prepared, mostly with organic foods and offerings from the restaurant’s garden. Those who can pay are asked to give a minimum donation which subsidizes those who cannot. And in turn, those who cannot pay volunteer their services to the restaurant or to Lunch Break, a soup kitchen in Red Bank.
RBR culinary students (left to right Kiera Rudolph and Danielle Cain.
In gratitude for their service, the RBR students and their families were invited to dinner at the Soul Kitchen in December. The RBR culinary arts students look forward to return to volunteer their skills and service at the Soul Kitchen in the near future.
RBR chef and culinary arts teacher Roskowinski states, “I am always encouraging my kids to volunteer. I tell them that food offers them an opportunity to take care of people less fortunate then themselves. I want them to realize that you get so much more out of giving then getting and to experience that by getting out and doing things, like volunteering for the Soul Kitchen.”
Chef Terrence Stewart gives directions to RBR student William Bogdon while student RBR Charlie Olman, works in the foreground.
Chef Terrence Stewart is pictured with RBR student William Bogdon as he helps prepare dinners in the Soul Kitchen. The students and their families where all invited to dinner that following Friday night in appreciation for their weekend meal preparation. The Soul Kitchen serves up healthy, home cooked regional cuisine every Thursday, Friday and Saturday evening. Those who can, pay a donation while those who cannot pay are invited to keep the kitchen functioning with volunteer service.
Red Bank Culinary Arts students who volunteered to prepare dinner at the JBJ Soul Kitchen in Red Bank are pictured with Soul Kitchen Chef Zeet Peabody (back row center), Chef Terrence Stewart (back row, far left) and RBR Culinary Teacher and Chef Pete Roskowinski (back row right.)
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