April was another strong month at LIFT Enrichment—and not just in numbers, but in momentum.
We’re continuing to grow across California and New York, adding new chef teachers, new partners, and more opportunities to teach kids essential cooking skills in afterschool programs.
Here’s a look at what happened in April:
1) 1,700 Culinary Workshops Completed
We taught over 1,700 culinary workshops in April—that’s more than 400 each week—with a 95% success rate.
Classes ran on time, students stayed engaged, and every recipe was completed and enjoyed.
2) 23 New Chef Teachers Onboarded
Our HR and recruitment team ran 80+ interviews per week and hired 23 new chef teachers across California and New York.Every one of them completed onboarding and is now in the classroom leading workshops. Big shoutout to the team for making it happen.
3) Strong Demand in New York
Interest continues to grow across New York. Multiple districts reached out to bring culinary enrichment to their students.
We’re grateful to every director who met with us and helped expand our impact in the region.
4) Nine New District Clients!
Big welcome to our new clients:
California: Redlands USD, Rialto USD, Napa Valley, and Castaic USD
New York: Parsons Community School (D25), P.S. 206 Jose Celso Barbosa (D4), Yonkers City SD and Family Service Society, East Flatbush Village (D18), and P.S. 114 with CAMBA
More district clients = more kids learning to cook = mission growth.
5) New Graphic Designer: Welcome, Enes!
We brought on a new team member, Enes Asani, to strengthen our visuals and marketing presence.
Enes is already producing top-tier designs and helping us tell our story more clearly and creatively.
6) Chef Teachers of the Month: Amber & Daniel
This month’s MVPs are Amber Moghadam and Daniel Ybarra.
Amber brings unmatched energy and connection to every workshop.
Daniel has been on the team for over two years, and clients request him back every session! We’re proud to have them both on the team.
7) Team Spotlight: Lupe, Curriculum Coordinator
Lupe designs and improves every single lesson we teach. Her goal: keep kids engaged while learning real cooking and nutrition skills.
Outside of work, she’s a writer and artist—and even makes her own fermented sodas. Talk about creative.
We’re moving fast, but we’re building strong.
If you’re an after-school leader looking to bring healthy cooking classes to your students, book a meeting with our team today!
Previous Newsletters:
The Six Key Benefits of Summer Programs for Kids and Communities, Chef Teacher Story: Chef Myck, How We Turn Crispy Chicken into a Lesson in Nutrition, You Need to Know About DYCD Grants for Afterschool Programs