Paul’s Place to open Groundwork Kitchen on Tuesday

On Tuesday, Paul’s Place will officially open Groundwork Kitchen, the new home of its culinary arts training program and restaurant, focusing on student recruitment and carryout and delivery services.

Expanded operations at the location at 925 Washington Blvd. in Baltimore‘s Pigtown community includes catering and sit-down dining, which will launch in the coming months with the onboarding of the first cohort of students.

It is anticipated that Paul’s Place will provide 122 jobs and nearly $12.2 million in annual economic activity to the City of Baltimore, according to an economic impact study the organization commissioned by Sage Policy Group in 2018.

The $10 million project received substantial financing from Chase’s Community Development Banking group, The Harry and Jeannette Weinberg Foundation, Neighborhood Improvement Impact Fund, Abell Foundation, T. Rowe Price Foundation, Enterprise Community Loan Fund, Cross Street Partners, and New Market Tax Credits. In addition, significant philanthropic support came from family foundations and individual supporters of Paul’s Place.

Groundwork Kitchen, named as a nod to those who work through the ranks of a kitchen from the ground up, is a 14,000-square-foot building that houses a 100-seat restaurant and training facilities where classes of up to 20 persons will learn front-of-house and back-of-house skills from a dedicated staff as well as guest chefs from across the area.

This free 12-week program, operated by Paul’s Place and founded on the nationwide initiative of FareStart’s Catalyst Kitchens, is a model implemented in nearly 60 other facilities across the country. Groundwork Kitchen utilizes culinary skills training, life skills training, hands-on experience and individualized case management support and coaching throughout training, job placement and for six months after graduation. Upon graduation, all students will earn ServSafe certifications.

The idea for Groundwork Kitchen began when McLennan attended a conference and representatives from Catalyst Kitchens presented the model for a social enterprise culinary arts program.

Executive Chef Kimberly Triplett developed the debut menu, which features all-day breakfast and an American fare menu with vegan, vegetarian and gluten-free options.

Triplett brings nearly 20 years of culinary management experience to Groundwork Kitchen, having worked in various leadership roles with Bon Appétit Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums and specialty venues. She served as executive chef and director of operations for American University and held a general manager position with the company before obtaining a corporate position as regional support manager, which led to her most recent role as resident district manager. She received an associate degree in food beverage management from Baltimore International Culinary College.