πŸ“ 2200 Macdonald Avenue, Richmond, CA 94801

πŸ“ž(510) 621-1221

πŸ“§ rpal@rpal.org

Eat-Able for Life

The Culinary Club @ RPAL Capital Campaign

Goals & Successes


The Culinary Club @ RPAL is an Educational Equity Equalizer. Designed for all youth to learn and build life skills from a variety of topics. The primary goals and successes of the Culinary Club are to inspire, provide food education, and increase skills and knowledge in the world of food, agriculture, healthy eating, food preparation, and sourcing along with fun activities. Through a series of interactive, engaging, experiential, hands-on classes, we will introduce the students to new and essential skills through cooking and enhancing existing proficiencies and food literacy. Classes will be offered 5 days per week, 10 students per class, with field trips and special activities on the weekends. RPAL will partner with the local community college culinary arts program, engage with their educators and certifications, to support the students. Other partnerships will be developed with local colleges for a variety of pathways in sciences, global ecology, plants, agriculture, and health studies, sports nutrition, and biology. Building the Culinary Club @ RPAL, provides a foundation of short course exposures, to peak interests to the multiple educational paths in the youth’s future. In anticipation, The Culinary Club @ RPAL provides alignment with K-12 and supports all educational pathways.

Kitchen & Classroom


The Culinary Club @ RPAL will have a state-of-the-art kitchen with professional cooking equipment, ample refrigeration, a computer room, and preparation space to support the curriculum and the events. The open, interactive classroom will have multiple tables with built-in technologies of cooking enabling young people to participate in preparation and culinary programming. The tables and chairs will be set in the open classroom with a large screen television that will provide access to global speakers and guests joining in classes and connecting with culinary shows and global ecology programs in collaboration with the culinary curriculum. Computers will be provided to aid the young people in research projects, source data for explorations in food and science, and create materials, and form teams to build projects and share information. Students will join in hands-on experiential and multi-faceted activities, from cooking to science projects. Iron Chef, Life of a Potato, Super Taster, Family Recipes, Aromas, Flavors, Textures, Fermentation, Food Packaging, Microbiome, Where Does Chocolate Come From, Salt, Canning, all samples of participation and collaboration in this exposure-based program, to sample the diverse food world. The Club kitchen will be set to host events, catering, cooking competitions, TV shows, and a variety of Culinary Club Programs, engaging the youth, along with special events

Farm & Garden


The Farm and Garden will be designed with raised planter boxes for an enormous variety of organic plants and edibles, a greenhouse, and a potting shed. Students will have their lessons in the garden at the outdoor, WIFI-enabled classroom tables. Guests ranging from plant biologists to cookbook authors and master gardeners will engage with the young people as they learn about soil, seeds, and plants. There will be opportunities for a farmer's market harvested from the Farm and Garden, along with community offerings of the bountiful harvests. There will be potential for both product and food development in collaboration with expert food and production chefs, enabling the young people to create finished ready-to-eat products as their education and culinary skills grow. The Farm and Garden will bring students from the kitchen to teach them about sustainable and organic growing methods, and the business of farming; all contributing to a healthier and more informed community. Youth will gain hands-on experiences, have discussions with farmers, learn about sustainable agricultural career pathways, visit local food markets, regional food systems, and how farm-to-fork establishment can work together towards the sustainability of agricultural systems.

Capital


We have a goal of reaching $1.1 million in Sponsor and Underwriter contributions, through our Eat-Able for Life Campaign. The capital funds will be used to design and build the state-of-the-art kitchen, culinary curriculum, the farm and garden, and launch the programming, facilities, operations, and staffing. Programming will include kitchen events and revenue-generating programs, as well as branded products such as kitchen and garden tools, chef's hats and coats, backpacks, and swag. There are many exciting and engaging opportunities planned to include culinary cooking events, community activities, culinary adventures, family and senior programs, culinary collaborations, as well as garden events.

Our timeline provides for capital commitments in May and June 2021; design, permitting, construction, curriculum development, and staffing for the kitchen from July through September 2021. The Farm and Garden will follow with engineering, design, and construction for opening in 2022.

Here is your opportunity to be a valuable contributor in the vision and collaboration, foundation building, pathways, and knowledge; creating exposure in a diverse and robust curriculum of topics, to inspire our young people, paving their opportunity. Engaging, interactive, immersive, brought to you, be impactful. Eat-Able For Life, The Culinary Club @ RPAL, is mission-driven with goals and alignment to complement and enhance our Sponsors and Underwriters.

Contribute to RPAL Eat-Able for Life Today!

Activating

the Culinary Club @ RPAL and the

Farm and Garden

Fun cooking competitions with police officers, city teams, parents and families, and neighborhoods. Future programming with TV including special guests, actors, chefs, musicians, authors, writers, scientists, and athletes. Opportunities to provide a platform for learning and engaging in a global world of food. Field trips to farms, food markets, science labs, and food manufacturing companies all offering continuing experiential learning for the students. Planned is a cookbook authored with students, family, police officers, and collaborators with recipes guided by professional authors. Planned are farm and garden class writing, a mobile technology app designed in collaboration with RPAL technology center students are just a few of the many planned activities and tangible programs at the Culinary Club @ RPAL.

EDUCATION

EQUITY

EQUALIZER

The Culinary Club @ RPAL's classes: Educational, Experiential, Engaging, Fun, Interactive, Hands-On, and Energizing; Offering Foundation Building, Pathways, Impact, Opportunity, Collaboration, and Exposure for Young People.

  • Life of a Potato
  • Processed Foods
  • Salt
  • Canning
  • Aromas, Flavors, Textures
  • Ingredients in Food
  • Sugar
  • Soil
  • Iron Chef
  • Compost Challenge
  • Fermentation
  • Bread Making
  • Plant-Based Foods
  • Blind Food Tasting
  • Global Ecology
  • Reading Food Labels
  • Microbes
  • Kitchen Basics
  • Food Packages
  • MUDD Watts
  • Strawberry DNA
  • Sweetners
  • Family Recipes
  • What's In Your Kitchen
  • Leaf Tattoos
  • Little Person Inside

Our Mission


To provide a safe and nurturing environment for young people through recreational, educational, cultural, and social programs while building positive relations between police officers and our community.

Make RPAL Your Pal!

The Richmond Police Activities League is a California 501(c)(3) nonprofit organization, founded in 1982, dedicated to supporting young people holistically. We are passionate about having a positive impact on young people toward helping them recognize their greatest potential and achieve their long-term success.

Media

Contact Us

πŸ“ž(510) 621-1221    πŸ“§ rpal@rpal.org