A Day in SVdP's Kitchen
Every morning at 3 a.m., one of the most impressive operations at St. Vincent de Paul Phoenix comes alive. While much of the city sleeps, SVdP’s central kitchen starts chopping, stirring and cooking up the day’s meals in industrial-size vats and massive frying pans and ovens. The operation goes strong all the way until 7 p.m.
As one of the largest kitchens in the Southwest, SVdP’s central kitchen has always fed thousands of people in need and currently produces 7,000 meals daily. Every day the team tackles procuring ingredients, crafting creative menus from donated goods, batch cooking en masse, plating up food, and transporting meals to SVdP dining rooms, shelters and more than 30 different partner agencies across the Valley who rely on the SVdP kitchen. Watch the video above to get a sneak peek average day at our Central Kitchen...
