Kitchen Blog
July 2014

As the heat of summer engulfs the mission kitchen, clients are fighting fatigue from the heat and overcoming their personal obstacles. A few of the men were baptized in the ocean over July 4th weekend.  They were taken down to the beach and baptized by a few of the Chaplains from the mission. We also had HighlandChurch take a few men to baptize them in the PortRepublicBeach. What a symbol of devotion for these men to accept the Lord and Savior while at the Mission. Congratulations Brothers in Christ!!     

Food has been stretched as the farm bounty increases. We have hardy collard greens, solid cabbage, hot and cooking peppers, string beans and plenty of zucchini and yellow squash.  

In the early part of the month we have been weighed down with the continued need for our services. The majority of the men are beaten from the sun and salt air.  “Is it is easier to get warm then it is to get cool”? Each season brings its own challenges. When you are on the streets, there are not many places that you are welcome to sit and cool off.  During the heat waves in the past, we have left our cafeteria open to the clients who are truly affected by the heat and humidity.

We have been serving our normal menu of baked chicken, pasta casseroles, vegetable stews, spaghetti and tomato sauce, chili with beans and any variation of these items.

Donating to our mission is unfortunately, not the top of everyone’s summer to-do list. We are in great need of simple items that every kitchen needs. Items that are rarely donated are Jelly, Vinegar, Granulated Garlic, White & Brown Sugar, Margarine, Salt and Pepper. You can check Facebook and our daily needs list at www.ACRescueMission.org for additional items.  Please keep in mind that we need larger containers for a commercial kitchen.  Canned food drives are a great way to increase our food pantry that is in need of items too. Families come here Monday, Wednesday and Fridays to get food provisions for a week or two.  They have been serving 45 to 60 baskets on the days that the food pantry is open.

 

In closing, I would like to thank the people that support us on a regular basis, the volunteers that show up just when they are needed and give us 110% even in the heat!

 

  

 

 

June 2014

The Mission turns 50 this year...

 The soon- to- be summer has produced various changes at The Atlantic City Rescue Mission. Several men have secured a job through the summer and the client base has been affected. We have challenges on how to staff the kitchen and continue the quality meals that we have been serving in the past. All of the staff in the kitchen are being stretched. The demands for our services have not disappeared in the least. We are currently serving an estimation of 250 breakfast, 175 “program only” lunches and roughly 250-300 dinners. The records indicate that we served over 45,000 meals in January, February and March.

 Our food supply has been diminishing and we have become quite thrifty in our food usage. We have plenty of beans and have been incorporating them into several staples on the menus lately. The variety of proteins are becoming low.  We have started serving eggs for dinner as a way to conserve the meats that we do have, last night was the first night of a cold plate. We served a tomato salad, tuna salad and a scoop of potato salad, along with a super large bowl of mixed salad greens.  Some of the men enjoyed the change and the meat and potatoes guys didn’t really care for the lighter fare. I intend to have at least one cold plate and one egg night per week to stretch the proteins that we do have in limited supply.

             We have one gentleman heading to VictoryTrade School which has a great culinary school as well as biblical studies. He has been on quite an ordeal coming to the path leading him to Springfield, Missouri. We wish him well and God Speed!  A blessing has arrived at our door steps.. A student attending AtlanticCapeCommunity College asked to do her internship here at The Mission. She has 150 hours and it is much appreciated. The young lady has been a true inspiration and a much needed hand in our kitchen. 

              In closing, the Mission lost a tremendous asset, blessing, devoted Christian and all around great man. Teddy Spady was an incredible presence at the Mission. We are still walking around saying; “Teddy did that” and “I don’t know where it is”  “Teddy took care of that” He was a strong supporter of feeding the hungry and even ran the Mission’s kitchen for a period. He knew the Lord and we feel that he was told "well done good and faithful servant."  God Bless you Teddy.....  We will miss you!!

 

 

 

 

PLEASE HELP IF YOU CAN!

CHEF Dave's Summer WISH LIST: 
Dear friends, 
I am making this special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention Chef Dave


•Whole Hams/Turkey/Chicken - watch for store specials
• White Sugar, White Flour 
• Stalks of Celery, Bags of Carrots, Bags of onions,
• Fresh garlic
• 16 oz drinking cups -

.  Blended Oil, Parmesan Cheese, Mayonnaise, & Ketchup
• Iced Tea Mix – use two large containers per service
• Brown Sugar –use 8 lbs per batch of oatmeal
• American Cheese- use 300 slices per lunch
• Complete Pancake Mix-use 30 lbs per breakfast
• Pancake Syrup-use 6 gallons per breakfast
• Margarine- use 6 lbs per breakfast
• Macaroni Pasta-use 60 lbs service
• Penne Pasta- use 60 lbs service
• Hotdogs- use 350 per lunch (2 each)
• Ground Beef – use 120 lbs per service
• Hamburger Patties – use 350 pieces per lunch (2 each)
• Chicken Tenders- use 700 pcs per lunch (4 pc per serving)
• Breakfast Sausage- use 1400 pieces -87lbs-(4 oz serving)
• Milk for Cereal- 16 gallons (6oz serving)
• Juice for Breakfast -21 gallons (350...8oz serving)
• Lunch meat Log -40 lbs (4oz serving)
• Financial support is also needed & deeply appreciated

                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

SPRING 2014 

I am beginning to see spring at the Mission. Several gentlemen are hoping to get called back from seasonal businesses; others are hitting the streets with hopes of finding open positions. Men are being blessed with recovery and healing. I just attended a beautiful wedding of one of our graduates from two years ago. He has turned his life around completely. With God’s blessing, he has been reunited with his son, found a beautiful Christian bride, and is working in a recovery program as a counselor. When you hear his story, you can only imagine what God has in store for him. I have seen the steps in his life--from his arrival at the Mission to watching him walk down the aisle in a tux. It is an amazing demonstration of God’s grace when you commit and let Him drive.  I also received a letter from a man who went to a culinary trade school in Springfield, Missouri. He is working as a sauté cook, has his own apartment, and is planning on traveling to Europe to continue his education. He was a house painter and a heavy drinker, and he never even thought about cooking until he came here. He asked me to pray with him one of the first times I met him. Once again, the work of God and his blessings are evident. I am still praying that people in the community will step up and become Christian mentors for the clients we are working with now. After accepting Jesus as their savior, many do not know how to begin their journey. This is where a mentor can step in as an example and guide. We do have some great volunteers, but I am hoping for more members of local churches to become involved. The kitchen has been running smoothly. A generous donation of two pallets of high-quality, frozen turkey from Cuisine Solutions has given us an alternative to the ground turkey. The clients are experiencing all variations of turkey. Our donations have been way off, and purchasing alternatives is not an option. I've been hoping for some relief from the crowds, as well. It seems that every time we open the doors now to begin service, there are so many to be fed. A break in numbers has not come. When food stamp benefits are exhausted toward the end of each month, the number fed and the quantity of food required increases. With all the cold weather and Code Blues this year, I think our overall totals in number of plates served and quantities of supplies required have increased significantly. Please keep us in mind as Easter, Mother’s Day and Father’s Day approach.  I normally plan something special for each holiday. Last year, we had a big Memorial Day Picnic and Barbecue outside and celebrated the Veterans. THINK SPRING !

 

 

February, 2014

Talk about cold…
Layered jackets, double mittens, wind-blown faces, and hot meals. This is what I see every day here at the Mission.  We have been in a code blue status for the past few weeks with temperatures dipping into the single digits.  I normally serve about 150 lunches, but with the extreme temperatures, the number of lunch guests dramatically increases. Because during these severe weather conditions, we will not send transient clients who aren’t in a recovery program out of the building and onto the streets. Therefore, we try to use these times as a reminder about these program benefits as an incentive to continued program participation or as encouragement to enter a program to help them heal their addictions.  During these extraordinary times it does create an extra demand on our food supply.  Still we try to be as creative as possible in the kitchen with what God has blessed us with.  Lately however, it is becoming necessary to consider the acceptability of hot tuna dishes (the many clients hate tuna casseroles or hot tuna in general) due to the limited supplies of other proteins in the food bank--chicken legs, tuna, mechanically ground turkey, and sometimes processed ground beef or whiting fillets. It is not easy to make a varied menu with these items. We also get additional canned vegetables and fruits, but not the staples necessary to be creative with these items.  It’s important to always count your blessings. I hear stories of other Missions serving hot broth and “wishing” sandwiches--wishing there was meat on a sandwich. We normally try to serve dinners with a protein, a vegetable, and a starch. We also serve a salad, bread, and dessert. The lunch we serve is a lighter version of dinner. We try to serve a lunch-style entrée (e.g., protein sandwiches), a side salad (such as coleslaw), soup, bread, fruit, and cookies. For a beverage, we normally serve ice water for lunch. I’ve heard that Atlantic City is ranked in the top-ten cities for its drinking water, and I try to take advantage of that.  I hope that some of you have checked the wish list that I updated this month. It is due to your blessings that we can produce these nutritious and hopefully creative menus on a daily basis. We received a check over Christmas that specified it had to be used for “fresh produce”. I love that. When something like this happens, it is an answer to prayer. Now I have a budget for some fresh produce, which the men need and appreciate.

 

PLEASE HELP IF YOU CAN!

CHEF Dave's WINTER WEATHER WISH LIST:
Dear friends,
I am making this special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention Chef Dave

•Whole Hams/Turkey/Chicken
- watch for store specials
• White Sugar, White Flour
• Stalks of Celery, Bags of Carrots, Bags of onions,
• Fresh garlic
• 16 oz drinking cups -Blended Oil
• Parmesan Cheese, Mayonnaise, Ketchup
• Iced Tea Mix – use two large containers per service
• Brown Sugar –use 8 lbs per batch of oatmeal
• American Cheese- use 300 slices per lunch
• Complete Pancake Mix-use 30 lbs per breakfast
• Pancake Syrup-use 6 gallons per breakfast
• Margarine- use 6 lbs per breakfast
• Macaroni Pasta-use 60 lbs service
• Penne Pasta- use 60 lbs service
• Hotdogs- use 350 per lunch (2 each)
• Ground Beef – use 120 lbs per service
• Hamburger Patties – use 350 pieces per lunch (2 each)
• Chicken Tenders- use 700 pcs per lunch (4 pc per serving)
• Breakfast Sausage- use 1400 pieces -87lbs-(4 oz serving)
• Milk for Cereal- 16 gallons (6oz serving)
• Juice for Breakfast -21 gallons (350...8oz serving)
• Lunch meat Log -40 lbs (4oz serving)
• Financial support is also needed & deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

 

January, 2014

New Year, New Needs, and Continued Care

As the New Year begins to unveil, I feel as if I am waking up from the whirlwind of the holidays. They flew by with all the speed of a landing jet. Donations in all sizes, and quantities were drawn to the Mission, and the men women and children were receptive to these kind gestures. We had home-baked goods, warm clothing, and many volunteers, and don’t forget the peanut butter and jelly sandwiches. Several organizations, groups, and individuals made and donated large amounts (200-400) of ready-made, individually wrapped, peanut butter and jelly sandwiches. We gave PB&J sandwiches to thousands of willing recipients.  Our clients did not seem to notice the holidays passing; some went to their families, and some were with their created family and friends here at the Mission. The men here have hopes for the coming year in finding jobs and getting back into society. Some are progressing to the point of reconnecting in relationships that were destroyed by their addictions. It is a blessing and very powerful to see their clearing from the dense fog of addiction. It is coming time to turn over the kitchen. We have had two Overcomer’s stationed in the kitchen full-time; this is a huge benefit due to their experience and knowledge of the kitchen. The Overcomer Program usually takes men out of the kitchen to place them at the front desk after their four-month Work Readiness program.  Here, they are my Sous Chefs.  I trust, depend on, and appreciate their devotion to their job assignments and the continuing, extensive study of the Bible. They become the examples to new clients, and I am fortunate to have them.

 

PLEASE HELP IF YOU CAN!

CHEF Dave's WINTER WISH LIST: 1-23-14
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave


•Whole Hams/Turkey/Chicken
- watch for store specials
• White Sugar, White Flour
• Stalks of Celery, Bags of Carrots, Bags of onions,
• Fresh garlic
• 16 oz drinking cups -Blended Oil
• Parmesan Cheese, Mayonnaise, Ketchup
• Iced Tea Mix – use two large containers per service
• Brown Sugar –use 8 lbs per batch of oatmeal
• American Cheese- use 300 slices per lunch
• Complete Pancake Mix-use 30 lbs per breakfast
• Pancake Syrup-use 6 gallons per breakfast
• Margarine- use 6 lbs per breakfast
• Macaroni Pasta-use 60 lbs service
• Penne Pasta- use 60 lbs service
• Hotdogs- use 350 per lunch (2 each)
• Ground Beef – use 120 lbs per service
• Hamburger Patties – use 350 pieces per lunch (2 each)
• Chicken Tenders- use 700 pcs per lunch (4 pc per serving)
• Breakfast Sausage- use 1400 pieces -87lbs-(4 oz serving)
• Milk for Cereal- 16 gallons (6oz serving)
• Juice for Breakfast -21 gallons (350...8oz serving)
• Lunch meat Log -40 lbs (4oz serving)
• Financial support is also needed & deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

December, 2013

Prior to Thanksgiving, I was debating how many turkeys to cook when we received a call from Chef Bruno of Cuisine Solutions. This prestigious company came last summer and supplied, cooked and served breakfast, lunch and dinner for that day.  Chef Bruno told me; “That he along with his is constituents, would be sending 7 Pallets (roughly 38 boxes per pallet) of fully cooked, cryovaced and ready to serve TURKEYS”.. WHAT A BLESSING!!

We had a church, (Audrey Reedel) collect pies for Thanksgiving, she anticipated collecting 50 pies and came in with 100 plus..WHAT A BLESSING!!  The meal was very easy to execute and flowed without any problems. We are giving hundreds of food baskets per day. We thank each of the folks that sponsored a table (too many to name) or sent in a donation for Thanksgiving.  You make the Mission operate; we are just instruments of Gods glory. The people that work in the kitchen worked hard and pulled everything together..WHAT A BLESSING !!  In the beginning of this joyous season we have seen the works of our Lord and are still amazed by His faithfulness. 

 

SPECIAL NEEDS THIS MONTH:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention Chef Dave

• Whole Hams
• Ground Beef ( we use 100 lbs per meal )
• American Cheese - ( we use 300 slices per lunch )
• Brown Sugar / White Sugar  
• Tea Mix - ( we use two large containers per dinner )
• Complete pancake mix
• Pancake Syrup
• Plastic Silverware
• Paper plates/bowls ( we use 350 each per dinner)
• Margarine, Mayonnaise - ( gallon containers )
• Ketchup - ( gallon containers )
• Macaroni Pasta ( we use 50 lbs for dinner )
• Penne Pasta ( we use 50 lbs for dinner )
• Hotdogs ( we use 300 hotdogs per lunch )
• Heads of Celery
• 5# bags of Onions
• Fresh Garlic
• Financial support is also needed & deeply appreciated

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

                      

 


November 20th, 2013

Hi Ho, Hi Ho it’s off to roast we go!! We are getting things in line to start prepping, cooking and slicing to feed the masses for Thanksgiving.

We are planning on serving over 800 people during our serving times of 12-6PM.  We will have the normal fare of sliced turkey with gravy, herb stuffing, mashed potatoes, green beans, cranberry sauce, apple and pumpkin pies and a special treat of coffee with cream and sugar.

We have about 90 Volunteers scheduled throughout the day. Everyone wants to help on the holidays and it is truly a blessing. Honestly; we need the help during the entire year to supplement our daily volunteer “core” group. These troopers come in every week, on “their” day. They are a pleasure to see when they walk in the door. They know where everything is and just roll up their sleeves and jump right in. They are “Super Stars” We build relationships with each of them and they become part of our family. The clients love them dearly. One gentleman asked if he can make a birthday cake for one of the volunteers because he found out it was her birthday.

It has been an extremely difficult season with our lean inventory. Ground turkey has become a staple rather than an occasional protein. We received a delivery of chicken this past week and have served it twice already. As the weather gets colder, we have an increase in the amount of people that we serve at the mission. This makes it difficult to sustain both the variety and the quantity of food needed for an average day of 700 meals. The programs start busting at the seams too. The beds become more valuable now and the program beds are the most favored. We hope they are coming in to hear the Gospel, heal themselves or get off the addictions that got them here in the first place, but that is not always the case. The kitchen utilizes about half of the work readiness program clients. So needless to say, we have a full schedule of clients working daily with the volunteers.

Despite all of the challenges, we are blessed every day, in many ways and have a great deal to be thankful for. May you be blessed as well this Thanksgiving.

#73000MealsTillChristmas Share us with your friends on Twitter and Facebook!

*Note: Corporate Volunteers always appreciated. Contact Chelle Ebert with your group size and date considerations.

 

SPECIAL NEEDS THIS MONTH:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave

•Whole Hams/Turkey/Chicken - watch for store specials
• Ground Beef
• Bacon, Tuna
• American Cheese
• Brown Sugar, White Sugar
• Cooking Spices
• Tea Mix (REALLY LOW)
• Pancake Mix and Syrup
• Plastic silverware
• Paper plates, paper bowls
• Margarine
• Mayonnaise
• Ketchup
• Peanut Butter and Jelly
• Financial support is also needed & deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

Homeless doesn't have to be the end of the story. For us it's only the beginning. Help us write a whole new chapter in the lives of people with extreme need. No matter what the life circumstance is, the road to recovery and hope can begin for anyone right now. Thanks for making my Mission yours.

 

 

October 2013

Fall is upon us, we have reached the first of the month and we are slowing down on the amount of transients we are serving.

I am working with the professional trained 
"Work Readiness Program" clients that I have worked with since I have arrived. The men that are in the kitchen now are dedicated, reliable and a pleasure to work with. Several men have a culinary background and enjoy the atmosphere in the kitchen.

I have been trying to make some contacts in the business to place some of the men during their “Hope Program" which allows them to actively seek employment, pay shelter fees which is less then 10% of what they bring in a
55,000 Meals To Gocheck, as well as start a savings for their departure from the mission.

 I am asking you to consider one of these men for your next opening at your employment, little projects around the house or a candidate for a position that you know of in the community. We also have several men just accepting Christ as their savior. We would appreciate your church mentoring one of these men and leading them into the Christian community.  We had a sweet donation the other day, a class of first graders made bead bracelets attached to letters. The letter said “Hello my name is Lisa and I made this bracelet for you. I hope you like it. Your Friend, Lisa . The men were really touched by this and carried the letters around with them. Simple pleasures are the best and it does not take a lot.

Thank you for your support. Last but not least, Chef Tyrone has returned. After a brief medical leave, due to a broken ankle, he has returned with his passion and dedication to the lord. Welcome Back Tyrone.

Chef David Bowen

#55000MealsToGo Before Thanksgiving Share us with your friends on Twitter and Facebook!

*Note: Corporate Volunteers always appreciated. Contact Chelle Ebert with your group size and date considerations.

 

SPECIAL NEEDS THIS MONTH:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave

• Whole Hams/Turkey/Chicken - watch for store specials
• Bacon, Tuna
• American Cheese
• Brown Sugar, White Sugar
• Cooking Spices
• Tea Mix (REALLY LOW)
• Pancake Mix and Syrup
• Plastic silverware
• Paper plates, paper bowls
• Margarine
• Mayonnaise
• Ketchup
• Peanut Butter and Jelly
• Financial support is also needed & deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

September 2013

Falling into another season…the summer is definitely coming to a quick end. The number of people we are serving have increased with the drop in temperature. More breakfasts are being served and we have brought back the soup to our lunch service, which was discontinued due to the heat of the summer. Several “Mission bugs” have captured my clients, as well as myself for two days.

The colds and flu seems to spread with the first cool nights and change of season. The menus have been repeated week after week with chicken legs, ground turkey and tuna being our only source of protein. We try to create dishes
including the last of the vegetables from the farm and the abundance of potatoes, which also are from the farms.  If you are interested in helping, please contact our volunteer coordinator Chelle Ebert at ext. 165.  Budget cuts and a turn down in the general economy throughout the state have affected 55,000 Meals To Gomy ingredient supplies. I am finding it difficult to furnish simple ingredients like sugar for tea and brown sugar for oatmeal. We did have a tremendous blessing, a full pallet of butter which has made it a lot easier to cook vegetables and other meats that we have in house. I have tried to keep the list on the website current as what our needs are for that week. It always seems to be the key ingredient for a recipe that I neglected to mention. The power of prayer is strong in the kitchen and we use it to the best of our ability. We pray for items to stock our inventory, we pray for certain spices and ingredients, as well as equipment that we are in need to accommodate the on going demand of meals. May God bless your Fall Season and keep us in mind as the nights become crisp. 

#55000MealsToGo Before #Thanksgiving Share us with your friends on Twitter and Facebook!

*Note: Corporate Volunteers always appreciated. Contact Chelle Ebert with your group size and date considerations.

 

SPECIAL NEEDS THIS MONTH:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave

• Whole Hams/Turkey/Chicken - watch for store specials
• Bacon, Tuna
• American Cheese
• Brown Sugar, White Sugar
• Cooking Spices
• Tea Mix (REALLY LOW)
• Pancake Mix and Syrup
• Plastic silverware
• Paper plates, paper bowls
• Margarine
• Mayonnaise
• Ketchup
• Peanut Butter and Jelly
• Financial support is also needed & deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

August 2013

Summer Time at the Mission

The summer is in full swing!! Temperatures are reaching over 100 degrees in the kitchen. And many times I wonder if we can keep up. Thankfully, the Mission’s two farms are producing incredible vegetables. Local farmers are also bringing cabbage, collard greens, zucchini, yellow squash, frying peppers, green peppers, cucumbers, tomatoes and potatoes. In theses ways we are blessed. But it takes a whole lot to get through any give day.

We have been utilizing everything and the men have been benefiting from the extra vitamins and fresh produce. Along with the vegetables we also have fruit such as; blackberries, cantaloupes and watermelons. The Mission is also been developing another piece of land and have sweet potatoes promised to us by fall
.

Still as I prepare the menu for each week, I am always taking inventory of what we have and what we are missing. I can’t help getting a little nervous. Not only the week ahead but the many weeks ahead. We need to replenish our storeroom and build up storeroom to get us through Thanksgiving.  Proteins are the obvious need here. Whole Turkeys, Hams, Chicken will insure we can meet the basic needs. But the people we serve need so much more than an balanced nutritional diet.

Many of the men I’ve served lately seem to be a different mold. They seem to be getting younger and their stories laced with a definite absence of God.  Family and a good job are also riddled with challenges, tragedies and setbacks. The secular world becomes even more evident in their actions.   I wish I could help each client to reach their desires and their dreams. A good job is hard to find for someone that has made a bad decision or a bad decision was made for them. We try to nurse their wounds, expose them to the Gospel.

As a Christian, we know that there is only one healer and he can make all things possible. We know that, but it is a daily work to transform the client into understanding. This is our mission and in the kitchen where it is “hands on” and “side by side” we discuss a great deal of “life Issues”. Please pray that we are able to reach these men and continue to lead them to Christ as we work to serve our Lord and please Him. Thank you for your continued support!

SPECIAL NEEDS:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave

• Whole Hams/Turkey/Chicken
• Bacon
• American Cheese
• Brown Sugar, White Sugar
• Cooking Spices
• Pancake Syrup,
• Plastic silverware
• Paper plates, paper bowls
• Margarine
• Mayonnaise
• Financial support is also deeply appreciated
                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

 June, 2013

Wow.. I cannot be blessed more then the experiences I have had in the past year. Last Year at this time I accepted the position of being the Chef for the Atlantic City Rescue Mission. May 1, 2012 was my official day as a staff member.  We have adapted and installed procedures, cleaned, changed and polished the kitchen.  We have pulled the standard of food up by using fresh ingredients from our garden along with the foods supplied from the Food Bank.

The tremendous donations from Hurricane Sandy were incredible and we are still utilizing many of them. We have been able to predict a week's worth of menu items; we have now started planning a week in advance. The men have changed every 4 months; (4 months is the length of our Work Readiness Program). Each client that I have encountered has taught me an incredible lesson.

The face of homelessness is changing rapidly and you most likely would not recognize their struggle. I have been told many times to start keeping track of all the stories and miracles of God that I have witnessed. I intend to keep this blog alive and hope to share all of my stories. One quick story: one occasion, on a normal day, I noticed that our soup bowl supply was dwindling down. I started to think of how to build it back up and began to pray in my office for a new supply of soup bowls.

As the day went on a group of Volunteers came in and became situated for service. One of the women looked at me and said” Do you need soup bowls? Our facility has changed their pattern and I have boxes of bowls in storage”  I was stunned by the speed of his answer to my simple request. It is truly a blessing to work in an environment that allows free and open prayer.

We open each meeting with prayer and I pray each day with clients. The hand of God is powerful!

 

May, 2013

I am very blessed and proud to serve with some of the most kind-hearted and generous people I have ever met.  Some are clients working their way through life issues while learning it isn't about what I want but what God wants; others are volunteers from all walks of life. As I see people learning to serve others, a whole new world opens up in both their recovery and spiritual walk because: "Only a life lived for others is a life worthwhile." - Albert Einstein.

A special thanks to all my professional chefs and our local moms, dads, students and community business leaders who come to serve and share a little of themselves with the clients that we serve. 

Make sure to bookmark this page for special needs and opportunities. I may even share a recipe from the kitchen now and then for you to try at home.
 

SPECIAL NEEDS:
Menu Wish list: Chef Dave makes a special request for the following items.  If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission P.O. Box 5358, Atlantic City NJ 08404 - attention
Chef Dave

• Whole Hams/Turkey/Chicken
• Bacon
• American Cheese
• Brown Sugar
• White Sugar
• Financial support is also deeply appreciated.

                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 

 

March, 2013

Thinking back on my first day working as the head chef of Atlantic City Rescue Mission, I really thought I knew what serving was all about.  After all I have been the executive chef for a few successful restaurants! That feeling quickly changed when I began serving people in extreme need. It was a night-and-day far cry from serving a restaurant patron on a typical friday night. The level of gratitude and thankfulness I saw in the faces at the Mission was overwhelming. I talked about it later that night with my wife.  What we do, and how we do it with a few donations was amazing. It taxed all of my creativity as a chef to pull together meals with bit's of left overs, and a store room stocked with things I hadn't based on a predetermined menu was only the start.  Then I started putting out requests based on what I needed for the menu and people started donating. The real question now was I do you do it after a hurricane?

Needless to say the provider of all things new there was a way. In fact, He had already preordained it. He just needed to show me the way.

I was told the face of homelessness is changing rapidly. Because many look like you or I, we would not even know they were struggling.  however I have been blessed with the chance to be able to work along side many of them in the Kitchen and serving them all in the dinning hall. Men and women of all ages and and socioeconomic levels. Many facing the hardship of unemployment when a 25 year career ends. Some impacted by Hurricane Sandy. But they all have the same experience the first time they walk into a shelter. "I can't believe My life has come to this." Seeing the kids they bring with them really touches home.  My hope is that is some small way, the way in which we serve them takes a little of the edge off while they repair and rebuild their lives. Thank you for your donations and making all of this possible. We served more meals and prepared more community food baskets than ever before I'm told and and i know none of it would have been possible without you.  God Bless You!  ~ Chef Dave

 

SPECIAL NEEDS:
Menu Wish list: Chef Dave makes a special request for the following items.
If you have the ability to make a donation, please drop it off to Atlantic City Rescue Mission 2009 Bacharach Blvd. Atlantic City NJ 08404 - attention Chef Dave
• Whole Hams/Turkey/Chicken
• Bacon
• American Cheese
• Brown Sugar
• White Sugar
• Financial support is also deeply appreciated.

                      

Chef Dave leads an all-star cast of professional chefs, volunteers and clients to prepare over 1,000 meals a day for the homeless. Find out from the man himself exactly what it takes to serve others in need.

 
 
 
 

 

 

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