Food & Nutrition
Looking for FREE healthy, nutritious meals? The Door offers fresh to-go meals made daily Monday through Friday, along with snacks, food pantry access, and support accessing Supplemental Nutrition Assistance Program (SNAP) benefits.
Every meal we prepare is made with a devotion to quality ingredients and preparation, as well as careful attention to nutrition and the goal of fostering well-balanced diets. Our food services are are overseen by a top-notch kitchen staff and supported by young people enrolled in our culinary arts training program—see more information below.
THE CUT—A Culinary Experience
New York City residents who are Members of the Door ages 16–24 can apply to "The CUT" - The Door's Culinary Experience. The CUT's 10-week unique culinary program enables Crew Members to obtain the ServSafe Food Handlers Certification and engage in a 150-hour, paid internship that involves real-world experience working in our In-House kitchen. Learn, Practice, and Earn. Will you make the CUT? Crew members will:
work closely with a Career Advancement Coach and Job Placement Coordinator
explore career pathways in the culinary world
draft & edit resumes
learn effective communication
practice kitchen safety, knife skills, cooking techniques, and more from a trained Chef Instructor
complete necessary tax forms with the Human Resources Department through onboarding
Crew Members can earn up to $2,575.00 through Internship Hours and Incentives. THE CUT is partnered with CAVA and DIG, giving Crew Members VIP access to employment! We are looking for those with full-time availability.
Chef Stacy doing a hands-on demonstration for a crew member.
A Cut crew member at work in The Door's onsite kitchen.
Pasta salad being prepped by crew members for our community dinner service to Door youth members, served daily Monday through Friday.
Bell peppers being roasted for dinner.
Our Kitchen in Action
Chef Patricia and Chef Stacey, hard at work in our in-house kitchen! NYC residents who are Door members have the opportunity to work with our chefs through participation in "THE CUT," The Door's Culinary Experience. THE CUT is a 10-week unique culinary program sponsored by our partners at CAVA and DIG that enables crew members to get hands-on experience through a paid internship.
A crew member at The Door's onsite kitchen, chopping herbs for our weekday dinner service.
Summer 2023 culinary cohort.
Our culinary team prepping lunch.
Lunch at The Door.
Door Culinary interns preparing dinner.
The Door's Annual Giving Thanks Dinner for members and staff.
Partnerships
Below are just some of the recent and ongoing partnerships that enhance and expand the capacities of our culinary program offerings. We're grateful to all our generous collaborators for the amazing things they make happen for and with The Door and for the additional knowledge they provide to our young people. Partnering activities can range from one-day events to long-term relationships. If you're interested in a culinary and wellness collaboration, contact Sunetra Rangraj at srangraj@door.org, or 212-941-9090, ext. 3298.
As part of an ongoing partnership with Stone Barns Center for Food and Agriculture and Blue Hill Restaurant, our culinary interns have been able to visit the Stone Barns Farm, tour the kitchen, and participate in food demonstrations.
"Better for You" cooking demo in partnership with Stop and Shop.
Chef Jonah Miller (@senorhuertas) leading a cooking demo led in our kitchen with our current culinary training cohort. Our chefs learned to make tortilla espagnol and panne con tomate.
Cooking Demo in partnership with Apeel.
Contact Directory
For Appointments and Questions
Sunetra Rangraj, srangraj@door.org, 212-941-9090, ext. 3298
THE CUT—Culinary Workforce Training
Latasha Stephens, Lstephens@door.org, call/text: 917-696-3758
Community Dinners
Monday–Friday, 4:30pm–5:30pm, Manhattan Youth Center 2nd Floor cafeteria
Food Pantry & To-Go Meals
Manhattan Youth Center: Monday–Friday, 9:00am–6:00pm and Saturday, 10:00am– 6:00pm
Bronx Youth Center, Food pantry items available Monday–Friday, 9:00am–6:00pm