Believe it or not, the pink hair might be the least radiant thing about Chef Marianne Harris. If you ask any of her culinary students about her, common refrains include: Chef Marianne is great. She’s amazing. She’s fantastic. She’s patient with me. You don’t feel judged by her. She implements how she does things without making you feel run over. She answers all of your questions and takes time out for you.
Read MoreA Greenville couple donated meal voucher back on 2019 trip to Melbourne, and the recipient of that meal wrote a note to the City of Greenville to thank them. As it turns out, that couple was our very own Chef Linda and her husband.
Read MoreIn fall 2019, Trina Gambrell’s life got turned upside down when her 23-year-old son, Christopher, was shot in the head as an innocent bystander of a drive-by shooting. Having sustained an injury akin to JFK’s fatal bullet wound, Gambrell’s son was expected not to live, and doctors urged Trina to take him off of life-support.
Read MoreAs an engineer with several years of work experience at Michelin behind her, Ashley Daniels is—it’s fair to say—not the typical student who comes through the CC Pearce Culinary School. While Ashley loved working for Michelin as a tire designer, after a few years, she felt like she was just going through the motions.
Read MoreRosemarie Winters began her involvement with Project Host when she was the organization's Sysco representative. She fell in love and vowed that when she retired, she would volunteer here, and she's been a Wednesday regular ever since.
Read MoreOften when a nonprofit endures and grows, it’s because of more than just the fact that there is a need in the community. It takes a special person or group of people to keep the momentum going and move an organization forward. For Project Host, that person was longtime director Jody Fails, who began her oversight of the Soup Kitchen in 1986.
Read MoreCharles Leister has been faithfully volunteering with Project Host for seven years, typically twice a week. He’s our volunteer of the month in February because we know he can always be called upon to help if we’re short volunteers. We sat down with Charles to discover what motivates him to devote his time to the Soup Kitchen.
Read MoreJada Barrett is a woman on a mission, focused on accomplishing goals and working her way up in her career. A mother of three children under the age of five, Jada spends her days in the CC Pearce Culinary School at Project Host learning and earning her ServSafe certification, and her nights and weekends working at Copper River Grill.
Read MoreLife threw Whitney Pollard for a loop when COVID hit. A single mother of three, Whitney suddenly found herself without school or daycare for Zavion (12), Parker (9), and Morgan (18 months). Like so many women across the country, Whitney had no choice but to quit her job and manage her children’s remote learning and care.
Read MoreIt was just last fall when Russell Ketzler found himself in the ICU from alcohol poisoning, having hit rock bottom in his struggle with addiction.
Read MoreAmy Espittia always had a fondness for the culinary arts, and for bakeries and baking in particular, because some of the few fond childhood memories she has of her mother revolved around after school trips to a bakery and making cookies together.
Read MoreAfter retiring to Greenville in 2020, Dave Gerhard looked for places to volunteer and came across Project Host. Dave works in the Soup Kitchen weekly, and this month he earned our special thanks by signing up for extra slots when he saw numbers were low and helping Chef Marianne in our culinary kitchen. We asked Dave what it is about Project Host that’s kept him coming back since September.
Read MoreIt all began in 1978 with a troubling observation. Mary Moore Roberson, a Christ Church parishioner, watched as people pulled food that had been discarded by Christ Church Episcopal School students out of a dumpster.
Read MoreIf you’ve ever visited Project Host and taken the full tour, you’ll know exactly when you’ve set foot in the Bakery for at least one of two reasons: you either have the scent of delectable cheese rolls or some other fresh baked good on your nose, or your ears are abuzz with the boisterous, Midwestern accent of Chef Linda Adamthwaite as she greets you.
Read MoreLearn about why Chef Marianne loves working at Project Host.
Read MoreTony Ryan has a long history with Project Host. In fact, he met his wife, former Project Host Executive Director Sally Green, while they were both volunteers for the organization, and he oversaw the construction of the dining hall and Soup Kitchen when he was board chair over two decades ago. 2020 marks 30 years of service for Tony, and we had a chance to talk with him to understand what it is that keeps him coming back.
Read MoreStudents Sarah and Melany completed the program, taught by Chef Marianne, and are now ServSafe certified and armed with a new set of skills to find employment in the culinary industry.
Read MoreDiscover how Project Host CEO Tobin Simpson came to be Project Host’s CEO.
Read MoreLearn how Project Host is involved in the Connect for Good GVL Initiative.
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