For the chef at a Pillsbury United Communities community café, the work of preparing a nutritious community meal is an all-day affair. At Oak Park Center, which offers free community dinners Tuesday-Thursday, the chef’s day typically begins around 10 a.m. The chef begins their morning by looking through recent donations and taking stock of the inventory in the fridge. Once the chef knows what they have on-hand, they can begin crafting a menu for the evening.
With different ingredients available every day, developing the evening’s menu can require some creativity and experimentation. Every day’s menu is different. The chef has to create a balanced meal that incorporates whatever ingredients they have available, using as many fresh ingredients as possible, in a manner that minimizes food waste. “The number one thing that I look at is vegetation,” says Demetria Fuller, head chef at Oak Park. “Second, I make sure that we have a good starch and protein option. But I start with the vegetables, because we always have a lot of vegetables.” Spaghetti is a favorite with many of Fuller’s regulars; by using eggplant instead of beef in the pasta sauce, she can provide a vegetarian-friendly alternative that even the meat-eaters crave.
Once the menu is set, meal preparations get underway for the evening around 11 a.m. The chef usually starts with the salad course. Whenever possible, ingredients for the salad are sourced from community gardens at Oak Park and Waite House, which are managed by the Pillsbury United urban agriculture team. Additional produce donations will also arrive from North Market, as well as other community partners. Salad can be kept refrigerated through the day, so it’s an easy task to get out of the way while the café is relatively quiet—all the better to ensure it doesn’t get missed in the commotion as dinner-time approaches. At this time, the chef also begins heating up the steam wells that keep food warm for community café patrons.
Meal prep continues with the entrees and sides through the afternoon. Typically, a community dinner at Oak Park will serve 50-60 people over the course of a night—but just to be careful, the chef will plan for 70-100 attendees. That way, nobody goes hungry. For tonight’s meal, taco bowls, Fuller is dicing and seasoning chicken, and preparing huge quantities of rice, beans, and corn. At this scale of food preparation, the chef has to carefully manage multiple timers to ensure that nothing burns and everything is ready on time.
At Oak Park Center, doors open for dinner at 4 p.m., and a handful of enthusiastic community members are usually waiting by the door a few minutes early. Whenever possible, the chef will greet visitors as they arrive. This helps ensure the space is welcoming to all who come through the door. “This is a safe space, with no drama,” Fuller says. “Everybody can come here [and know that] you’re somebody here.” Easy access to the chef also lets community members share their unvarnished feedback about the evening’s menu, which helps inform future meal planning. Dinner service runs until 6 p.m., with the chef remaining on-hand in case any items need replenishment or any issues arise in the dining room.
Around 6 p.m., the chef begins to close out for the evening. They first put away any leftover food and ingredients; anything that won’t keep in the fridge gets sent home with neighborhood center staff to prevent it going to waste. Then they gather dishes to wash. Trash is taken out, and surfaces get wiped down in the dining room and kitchen. By 8 p.m., the café is cleaned and ready for the next day’s activities.
Although the chef’s work is sometimes challenging, it matters deeply to the community members who rely on the community café for a warm meal, a safe space, and an opportunity to connect with friends and neighbors. For the chef at a Pillsbury United Communities café, every day is another chance to nourish their community.
