Who is Community Table Kitchen?
Community Table Kitchen is a social enterprise of Bridge House and supports its mission to end homelessness with a continuum of programming from low-barrier basic needs to its innovative Ready to Work program through four lines of business: catering, cafes, take and bake, and Danconias Truffle Brownies.Â
CTK provides paid employment for Ready to Work trainees and graduates through its culinary arts program preparing them to be successful in all aspects of the food service industry and beyond.Â
Where is CTK?
5345 Arapahoe Ave #5
Boulder, CO 80303
720.287.0819
Phone Hours:
Monday - Friday
8:00 a.m. - 3:00 p.m.
Take and Bake pickup:
Tuesday - Friday
1 - 3:00 p.m.
Who is CTK?
Chef John Trejo has worked alongside James Beard and Michelin-starred chefs Wolfgang Puck and Joachim Splichal in Los Angeles, Jimmy Schmidt in Michigan, Mark Miller in Sante Fe and has led many kitchens of his own.
Since launching Community Table Kitchen in 2013, he has trained hundreds of Ready to Work trainees and graduates in CTK’s culinary arts program preparing them to be successful in all aspects of the food service industry and beyond. He and his team are passionate about quality, service and creating delicious food for our catering customers and food insecure communities every day.
Why?
People are today and have always been the priority in everything we do. People. Uniquely talented human beings with personality and charisma who desire to be known and be part of something bigger than themselves with others.
Much of our staff and kitchen trainees were once homeless and almost entirely forgotten by the society around them at a point in their lives. It's the all too familiar and unfortunate narrative we hear surrounding homelessness. The general public is typically fairly disconnected with the world around them, especially ever since cell phones started capturing our attention so effectively. Having compassion for others in surprise situations is unfortunately the exception, not the rule.
CTK is on a mission to build a sustainable environment that aims to restore all the positive points of identity and unique personhood our trainees have gone some time wondering if they even deserve. We do this in the kitchen, as a team, producing incredibly high-value cuisine for all sorts of professional events and social gatherings. This is far more real than anyone will ever be able to fully appreciate. The stories of transformation are so incredibly beautiful, it's amazing to be a part of.
