Paul Kapner was a professional chef at places like Top of the Sixes on Fifth Avenue and Abigail Kirsch Caterers at The New York Botanical Garden before coming to work at CFBNJ.
“At The New York Botanical Garden, I maintained a daily operation of a cafe that averaged up to 400 customers daily,” Paul shared. “While I was a Lead Banquet Chef, I led successful execution of all banquets, including the kitchen team and coordinating the front of the house staff.”
He then moved on to cooking at Spring Meadows Assisted Living, serving ninety guests with three meals a day, seven days a week.
But Paul found his true calling when he started working at the FoodBank.
“Kathleen’s heart is what brought me here, and her vision is what’s kept me here for 20 years,” Paul said. “I was excited when I got a second call back from the FoodBank. When Kathleen told me her background and story, it was like she hooked me.”
Today, Paul oversees food production, which includes feeding kids and seniors in need, catering for events, and working with CFBNJ’s Food Service Training Academy students. The FoodBank’s 5,000 square-foot kitchen currently produces enough food for about 1,500 meals per day, on average, and can ramp up to 15,000 meals daily, if needed in a disaster.
“Some people might say that the kitchen is full of chaos,” Paul explained with a smile. “But it’s a controlled chaos. There are so many things going on, but it’s all in unison, and everyone’s working together.”
Paul was able to work alongside CFBNJ founder Kathleen DiChiara. He says that Kathleen cared about the people who worked for her, and that has stuck with him.
“When Kathleen worked at the FoodBank,” Paul said. “She would come down from her office every day without fail and say hi to everybody. She would know your name, your wife’s or husband’s name, and your kid’s name. It was sincere; she followed along with your family and always remembered.”
Paul appreciates how the FoodBank helps people who are in need. He also feels very fortunate to have learned so much in his career and is happy to give back.
“The FoodBank has given me a better understanding of people in need, and I want to help those people. It gives me a good feeling,” he said.
Paul enjoys that, whenever he tells volunteers that their work is giving a meal to someone in need, he sees their eyes light up.
“When people feel that they are doing something that’s going to affect someone directly in a positive way, it inspires them,” Paul shared. “I feel very excited that I am able to help somebody, and it’s a very humbling experience.”