The Future of Project Host Programs: A Q&A with Michelle Liggett
You are approaching the two-year mark of employment at Project Host. What brought you to the organization in 2019?
I have spent most of my career in the food service and event industry and, at the time, I was looking for something more fulfilling. When the opportunity arose, I jumped. Working at Project Host gives me the ability to use my experience and give back to my adopted home town in a very tangible way.
Congratulations on your recent promotion to Programs Director! Tell us a little more about your new role.
Project Host has six programs: the Soup Kitchen, the CC Pearce Culinary School, Cooking for Kids, Gardening for Good, the Bakery, and HostMobile, all functioning together to support our mission. That's a lot of moving parts! My new role will be to support our staff already running these programs, to better ensure that they are growing in the areas they need to be and that we are staying true to our mission as we adapt and change with Greenville and the community we serve.
What is your vision for Project Host's social enterprises—the HostMobile food truck and the Bakery?
I’d love to see both enterprises take off and generate more revenue to better support other programs at Project Host. We are working to expand the areas that HostMobile delivers free meals to while making connections with new paid service venues as well. HostMobile has a great presence in downtown Greenville but, I'd like to see it traveling all over greater Greenville. There are two avenues for growth with the Bakery: getting our products into area restaurants and stores and growing our catering division into a "first choice" for corporate and social events. Using a non-profit caterer for delicious food for your next party or event? That's a no-brainer!
What growth opportunities do you see in other programs, including the CC Pearce Culinary School, Garden for Good, and Cooking for Kids?
I'd love to create a "pipeline" for our CC Pearce Culinary students of area restaurants that they can move on to after graduation and be able to support even more internships and employment opportunities at Project Host in the Bakery and with the HostMobile. Currently, due to COVID-19 restrictions, our Culinary School is only open to four students per class but, ultimately I'd love to see a sustained enrollment of eight students per class.
Both Garden for Good and Cooking for Kids have great educational potential, as well. There's a definite need for nutritional education for both kids and adults, and our garden classroom is the perfect place for that. I'm hoping to develop some fun and engaging programs that our Cooking for Kids sites can participate in to learn more about where their food comes from and about Project Host in general.
Now, let's get down to what's really important: What's the best Project Host menu item you recommend readers get their hands on, and when and where can they get it?
This cooler weather has me craving heartier foods, like really good bratwurst with lots of onions and spicy mustard. A little bird told me that you can get one on the HostMobile food truck at some upcoming events this fall.