Trinity Receives Grant for Kitchen Renovation
Call it the miracle of the kitchen. Somehow, Trinity chef Karen Reed prepares lunch for more than 100 residential students three times a week, hosts teas, receptions and coffee hours, and organizes black-tie banquets in Trinity’s Commons Hall from a galley not much different than one in an average home.
Now, the small ovens, simple cupboards, and old equipment will soon be upgraded or replaced with help from a $100,000 grant. The granting organization has asked to remain anonymous. “We are very thankful for this generous grant, and looking forward to seeing work begin this summer,” said the Very Rev. Justyn Terry, Trinity’s Dean and President.
Among scheduled improvements to the kitchen which will be funded with the grant are a commercial dishwasher and washroom, commercial ovens, new cabinetry, new refrigerator and a new freezer. Given the space constraints of the current kitchen, some freezers and coolers are now located across the street. This additional space and equipment will make preparing for meals and special events easier for Reed and the more than 25 student volunteers who work in Trinity’s kitchen.
While working in Trinity’s current kitchen has been challenging, Reed has always found ways to provide a good meal for hungry students, staff and families. Students are particularly fond of Reed’s Greek lunch, which includes gyros, tabouli salad and homemade hummus. “We have hummusaholics here,” laughed Reed. The kitchen’s Mexican menu is also a big hit, she added.
For Reed, who has worked as Trinity’s chef for three years, captaining Trinity’s kitchen is a ministry. “When I prayed about taking this job, the scripture that just kept coming to me was “feed my sheep,” I love providing food for the students here who are going to go out,” she said.
Karen Reed began working at Trinity’s chef three years ago. Every week some 25 student volunteers join her in preparing homemade meals for the more than 100 students on campus.