If you'd like to donate...

If you'd like to donate, you can use the 'Donate Now' button below to donate quickly and easily using The Salvation Army's secure online donation form.

To direct your donation to the Culinary Training Program, enter "Culinary Training Program Louisville KY" in the 'specific use' field.

Donate now!

• Convection oven replacement -- This is our only cooking oven and of the two heating compartments, only one is functional. It has become almost impossible to use this oven for training purposes and it is equally difficult to prepare meals for 400 people using such damaged equipment.
• Steamer replacement – Our existing steamer is completely inoperative. This is a vital piece of equipment for the Culinary Training Program and for our daily feeding program. Without a steamer, our cooking capacity is diminished by 50%. It has been strongly suggested to us that we should replace the steamer with a Combi-oven. A Combi-oven is a combination convection oven and steamer and is the standard replacement for outdated steamers.
• Steam table replacement – current steam table has three inoperative burners, a broken leg that poses a safety hazard, and broken temperature control dials. This piece of equipment is among our highest priority for replacement – its current condition poses a safety risk to our diners because it is increasingly difficult to maintain temperature control of the food we are serving.
• Gas range – We currently have one has range with four surface burners. The oven in the unit does not work, only the burners do. 10 students and four burners are very inefficient. We need more range capacity to provide better training.
• Stainless steel workstations – We currently have three workstations, each accommodating two students. With 10 students the need for more workstations is a constant problem.
• Dishwasher – Our current machine has exceeded its life expectancy. We are challenged by ongoing repair costs, frequent inability to use the machine due to mechanical problems, inefficient use of personnel time to hand-wash dishes, and safety/sanitation risks due to incapacitation of machine.
• Wall mounts and storage shelving – Much of our equipment (pots, pans, utensils) is improperly or inefficiently stored and compromises our functional space. Students would benefit from a more professional method of equipment storage and access.
• Food mixer -- We do not have this piece of equipment. The addition of a mixer would be a great training tool for the students. With it they could learn to make breads, grind meats, make desserts, and more.
• Disposal -- Our current disposal leaks and poses a safety / sanitation hazard.
• Steam jacketed kettle (30 gallon)
• Commercial food processor
• Commercial blender
• Buffalo chopper
• Mixer (42 quart)
• Chef knife sets for students
• Chef wear for students
• Large stock pots (20 gallon)
• Compartment trays
• Beverage dispensers (large)
• 3 compartment sink
• Ice machine