Culinary Services
What We Offer
Dining Program
On a typical day 400 to 600 people visit the Franciscan Center to enjoy a healthy prepared meal created form fresh ingredients. In 2019 we served over 130,000 meals. This year, we have provided over 200,000 meals since the onset of the COVID epidemic, alone! [Inside “Clare’s Kitchen” the culinary team provides a nutritious meal M-F and on Tues, Wed night.
Pantry Bags
In addition to the prepared food we serve through our dining program, we provide pantry bags to members of the community on an as-needed basis and fresh produce at regularly scheduled intervals.
These bags are designed to provide three full meals for three people for three days, supplementing the food budget for people with limited resources for groceries. As part of our focus on healthy meals, we have begun sourcing more whole grains, lower-sodium canned foods, and fewer products with sugar added. We have also been able to include fresh vegetables in season, and eggs and milk as they are available to us.
We partner with the Maryland Food Bank to serve as an access point for bi-monthly no-cost produce distribution.
Community Food Partners
Our work is not possible without the nourishing ingredients we obtain through generous partners including those listed below.
- Agrimex Product
- Compass/Bank of America
- Costco
- Eddie’s of Roland Park
- First Fruits Farm
- Giant Food Stores
- Graul’s Market
- Hungry Harvest
- Little Portion Farm
- Maryland Food Bank
- MOM’s Organic Market
- The 6th Branch
- Wegman’s Food Markets
- Whole Foods
Dignity Plates
We all eat with our eyes.
The Culinary Team believes that our effort to create beautiful plates helps convey our recognition of the inherent dignity of each person who receives our food.
Culinary Team
Steven Allbright
Culinary Director
Chef Steve is the Culinary Director of The Franciscan Center, he is a two time graduate of Stratford University with a Advanced Culinary Degree and Baking & Pastry Arts Degree, graduating with honors. He is 2015 BIC Scholarship recipient. He has previously worked at PF Changs, The Capital Grille, Northwest Hospital, City Seeds, Iron Rooster and The Table Foundation. He is a member of the American Culinary Federation. He is a honorably discharged decorated US Navy Veteran. He is also a “Returning Citizen” who was incarcerated in The Maryland Department of Corrections for 6 years and was released in 2014. Chef believes that he has been chosen to do this work and attends Mass regularly at The Basilica of the Assumption.
Brenda Hampton
Lead Cook
Brenda Hampton began her career at the Franciscan Center as a volunteer in 2011 and became a full-time cook in 2014. Shortly thereafter she was promoted to lead cook. Brenda’s passion for cooking and food has grown over the years as she continues to develop her skills to further her career.
Jeffry Rogers
Dish Room Manager
Jeffrey Rogers, our dish room manager, has been a part of the Franciscan Center kitchen operation since 2003, shortly after his graduation from St. Elizabeth’s School. He began as a volunteer from St. Peter’s and joined the staff soon after. Jeffrey is a native of Camden, New Jersey and enjoys playing video games in his free time.
Kesha Bogan
Line Cook
Kesha Bogan, a line cook at the Franciscan Center, is a graduate of the Maryland Food Bank Culinary Training Program and previously worked at Heartlands of Ellicott City. She is affectionately called “Mama Kesha” because she loves to “Feed the People.”
Steve Corrozi
Staff Cook
Steve Corrozi is a graduate of the Nutrition Therapy Institute in Denver, CO and has worked as a professional cook and caterer after a career in education operations and management including serving as COO of a regionally-accredited, career college. He also holds an MS in Nonprofit Management from the University of Baltimore. He’s been a volunteer at The Franciscan Center for the past 5 years and joined the staff in 2020.
William Byrd
Staff Cook
William Byrd is an experienced cook, having worked at a number of local restaurants and at St. Mary’s Seminary. Will began volunteering in the kitchen at the outset of the Covid-19 pandemic and has since joined the staff. He plans to use the training he’s receiving here to one day become a chef.