Founded in 2006, CulinaryCorps® is the nation’s first volunteer service organization designed specifically for culinary professionals. The New York Times dubbed our work Sauciers Sans Frontiers; but we like to think of ourselves as culanthropists.
Recruiting chefs, cooks, food educators and culinary professionals, CulinaryCorps launches transformational short-term volunteer trips that address a community’s most critical food challenges: emergency hunger relief, cooking and nutrition education, healthy food access, childhood wellness, and culinary heritage preservation.
Through these volunteer service objectives, each team member creates a unique and powerful connection to the community served. Witnessing the impact they can make in just one week, our chef-volunteers come to more fully realize their leadership potential both in the kitchen…and outside of it. In the interim between yearly trips, our ongoing challenge to the CulinaryCorps alumni community is to “cook it forward” as best they can in their own communities.
CulinaryCorps ® Inc. is a non-profit entity incorporated under New York State, and recognized by the IRS: EIN Number 26-4652789
Our Current Trip Leadership Team
Christine Carroll, Founder and Executive Director
Christine graduated from the College of William and Mary with a degree in neuropsycholgy, and received her Grand Diploma in Culinary Arts from the French Culinary Institute in 2006. Prior to CulinaryCorps, Christine worked as an Americorps VISTA volunteer in Alaska, and a researcher at the Harvard School of Public Health. She eventually found her place in the culinary world as a cook at the historic restaurant, Fitzbillies, in Cambridge, England where she worked her way up from a prep cook to chef de partie.
Christine started CulinaryCorps following a Share Our Strength conference in New Orleans, Louisiana, which she attended as a Henckels Cutting Edge scholarship recipient. In New Orleans, she experienced first-hand one of America’s few indigenous cuisines, and she worked alongside those fighting to preserve it during the post-Katrina rebuilding. Shortly after her return home to New York City, Christine launched her first chef-volunteer team to New Orleans.
Most recently, she ran the Bowery Culinary Center, a recreational cooking school for Whole Foods Market in Manhattan. While there, she had the pleasure of writing cooking curriculum for kids of all ages. Now a mom and author, her first cookbook Come In, We’re Closed was published in September 2012 by Running Press and nominated for a James Beard Award. She lives in Washington, DC with her husband and son.
Aimee Bariteau, Trip Leader, Camp Sunshine 2014
Aimee attended the French Culinary Institute and graduated with a degree in Culinary Arts in 2008. While employed full time outside of the culinary industry, Aimee continues to make food her passion project. She is the co-founder of Reel Tasty, monthly “dinner and a movie” club for 20 guests and started her own artisan food business. Herself a survivor, she is also an active volunteer in the fight against breast cancer and has recently been featured in Glamour magazine’s cancer awareness issue. Aimee was the Trip Leader for our inaugural 2013 outreach trip to Camp Sunshine and will resume the role for our 2014 trip. This will mark Aimee’s fourth trip with the organization.
Jessica Botta, Trip Co-Leader, Camp Sunshine 2014
Jessica Botta is currently the Director of Training and Culinary Development for Chef Fabio Trabocchi at his Washington DC restaurants Fiola, Casa Luca, and Fiola Mare. Jessica was the chef-coordinator of the School of Italian Studies at the International Culinary Center (formerly FCI) in New York City, from 2008 until 2012. During that time she competed on Iron Chef America with Chef and Dean Cesare Casella, participated in the Sfoglino D’Oro, a pasta-making competition in Bologna, Italy and coordinated editorial production and photography, food and prop styling for Chef Casella’s book, The Fundamental Techniques of Classic Italian Cuisine, nominated for a 2013 James Beard Award. Prior to her career in food, Chef Jessica graduated from the University of Virginia, where she studied Italian literature and specifically the Divine Comedy of Dante Alighieri. Jessica is on the board of Culinary Corps and is a member of Les Dames d’Escoffier Washington, DC chapter. participated in the Sfoglino D’Oro, a pasta-making competition in Bologna, Italy
Thomas Medrow, Trip Co-Leader, Camp Sunshine 2014
After graduating from Shippensburg University, Thomas worked at JPMorgan Chase as a Business Analyst for half a decade. Realizing all along that food was his true calling, Thomas enrolled in culinary school and earned a Classic Culinary Arts degree from The French Culinary Institute in New York City. After graduation, Thomas returned to Philadelphia to cook full time at Eric Ripert’s Philadelphia outpost 10 Arts at the Ritz-Carlton. An avid Phillies fan, Thomas is now the the head chef at Harry The K’s restaurant at Citizens Bank Park. A founding board member of CulinaryCorps, this summer will mark his fourth trip a team co-leader.