Meet Alan Kennedy, Director of Food Services at San Diego Rescue Mission for the past three years. “I’m the poster child for this job,” Alan says. “I love people. I love food.”
Alan was born in Glasgow, Scotland and raised in Baltimore, Maryland. A chef from the start, he attended the American Culinary Institute, where he studied Hotel and Restaurant Management and Culinary Arts. Upon graduation, he began his career “cheffing” with illustrious clients such as the San Diego Symphony, Solar Turbines Corporate Yacht, Intuit Corporation, and exclusive country clubs. In 2010, he launched Alan Kennedy Catering, and then in 2015 he started a part-time business called Alpine Coffee Roasters where he continues to work as Head Roaster. Other culinary adventures have included starting a culinary program and cooking camp for kids at a private Christian school as well as opening the Fir Coat Coffee House, an outreach to “the homeless, confused, and ‘throw-away’ kids in downtown San Diego.”
Alan joined the Rescue Mission, as many have, through his friendships. Chaplain James Pope and Intake Manager Mike Castaneda asked Alan to come on board (he had helped Mike go through the Mission as a client 15 years ago, and was his chef at a Christian school). “In hindsight, I feel God was strategically placing me here; all I did was answer the call,” he says.
Alan maintains a full plate in his culinary career. As Director of Food Services, his responsibilities are extensive, including multiple programs such as Mission Food Service, Partners for Hunger Relief, Catering for a Cause, and food donation programs with companies like Starbucks, Amazon, the Padres, Pepsi, and Sam’s Club. “What a privilege to partner and help this industry. We’re the largest food recovery program that I know of nationwide.” As you might expect, his daily tasks range from overseeing food distribution to 20 agencies (from orphanages and community groups to community diners and soup kitchens) and managing hundreds of volunteers to supplying the Rescue Mission with 60% of goods, supervising full-time drivers, receiving over 2 million pounds of food per year, generating reports for Feeding San Diego and the Rescue Mission, and catering for multiple churches and other organizations every month. “Being in the nonprofit industry, I get to work with large corporations and repurpose and redistribute food waste. We were the first pilot program to work with Starbucks to pick up all the leftover grab’n’go meals and now it’s a nationwide program that we started.”
While he loves his work at the Mission, a few aspects in particular stand out. “I love the fact I get to help people. When I leave to go home every night and see the women and children lining up to stay at our shelter I know they’ll get a nutritious meal and all their needs will be met!”
Alan’s extensive background and dedication to service mean he’s a go-to person for inspiring opportunities that help people in need. “I started a Culinary Program at the Mission, where we train clients in culinary arts, food prep, safety and sanitation, and catering. After the clients finish their program, they’re fully trained in a culinary kitchen and we’ll help them find employment and pay for their Food Handler’s card,” he explains. “I also run a warehouse where we certify clients on forklifts and train them in warehouse and logistical management for our Partners in Hunger Relief program—so when they leave they’re certified to work in the warehousing industry.”
Alan’s favorite saying in life, and personal motto, is, “You have achieved success when you have lived well, laughed often, and LOVED much.”