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Our accomplished chefs enthusiastically support The Tomorrow Project. Their distinctive recipes give homeless women the opportunity to earn income while they assemble nutritious, appetizing soups and rubs, and give our customers the chance to taste five-star cooking at home.

Chef Deborah Schneider, CEC

  • Soups: Pasta e Fagioli and Curry Confetti Soup Mixes
  • Rubs: Tropical Lime Pink Peppercorn Rub, Indonesian Curry Rub, Cabo San Lucas Carne Asada Rub
  • Tea: Chai Tea Mix  (check for availability)
  • Scone & Pancake mix: Multigrain Baking Mix  (check for availability)

Deborah M. Schneider, Certified Executive Chef, Partner of Sol Cocina, in Newport Beach, CA and Scottsdale, AZ and of Solita Tacos in Huntington Beach, CA, and an accomplished author, recently published Mexican Slow Cooker (2012), Amor y Tacos (2010), Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (2008) and Baja! Cooking on The Edge (2006) that showcases fresh, innovative, seasonal foods inspired by the region’s 2000 miles of Baja coastline. Her expertise and unique style, developed over the last 28 years, was evident at top San Diego restaurants at which she worked including Del Mar Fairgrounds and Racetrack, JSix, The Hilton Torrey Pines, Dobson’s, The Grant Grill, and La Gran Tapas.

Chef Michel Stroot

  • Spicy Rice Quinoa
  • 7 Spice Bean
  • Shiitake Almond Rice Medley
  • Black-Eyed Pea & Barley Soup Mixes (check for availability)

Belgian-born Chef Michel Stroot united classic French techniques and fresh ingredients as Executive Chef at America’s premier spa, The Golden Door. His kitchen was praised by distinguished food and restaurant critics in the New York Times, the Los Angeles Times, Gourmet Magazine, and Vogue. Drawing inspiration from the Golden Door’s kitchen garden, Chef Stroot emphasized freshness and texture in creating his low-calorie, delicious cuisine. His two books, The Golden Door Cookbook and The Golden Door Cooks Light and Easy, bring the spa experience into your home.

In his retirement, Chef Stroot is continuing to make sound nutrition the cornerstone of a healthy lifestyle by teaching at Rancho La Puerta’s La Cocina Que Canta. He occasionally is found as Executive Guest Chef on cruise lines as well. Chef Stroot takes time to stop by our production/retail site to purchase soups and to bring lunch for the participants.

Chef Cindy Black

  • Green Lentil Gumbo Soup Mix (check for availability)

Cindy Black, a well-known San Diego chef, created contemporary French regional cooking for a decade at Cindy Black’s, her restaurant in La Jolla. She drew from her mother’s Southern roots and her father’s enthusiasm as a gourmet French chef to create a unique repertoire of imaginative menus. Cindy has the distinction of being the first chef to share a special recipe with The Tomorrow Project. She is currently semi-retired, raising 2 sons and working on a book project. She has won many awards and accolades, and remains a local celebrity.

Chef Douglas Organ

  • Savory White Bean Soup Mix (check for availability)

Douglas Organ, former executive chef and proprietor of Laurel Restaurant and Bar is now executive chef and owner of Dorado Tacos south of Boston, Massachusetts. He creates Mediterranean cuisine and explores North African and Middle Eastern influences. He has been honored with Best Chef awards from San Diego Magazine and from the San Diego Restaurant Association.

Chef Derek Ridgway

  • Moroccan Saffron Soup Mix (check for availability)

His unique Southern California cuisine was enjoyed at the 3rd Corner Restaurant in Point Loma, and at Charlie’s, a beachfront restaurant in Cardiff. As Chef/Partner of the Silas St. John Restaurant in Kensington, he won regional and national praise from restaurant critics, the Wine Spectator and the James Beard Foundation. He is currently the Executive Chef of Bentley’s Grill Restaurant in Salem, Oregon.

Chef Timothy Ralphs

  • Southwestern Cannellini Bean Soup Mix (check for availability)

Timothy Ralphs creates memorable food as Executive Chef of Cheyenne Mountain Resort in Colorado Springs, CO by drawing on his culinary expertise and sommelier experience. Originally trained at Le Cordon Bleu-Scottsdale Culinary Institute, he mastered European cooking techniques in France and Spain. He gained sommelier certification from the International Court of Master Sommeliers, and enjoys consulting for wine tastings. Formerly, he was executive chef at Loews Coronado Bay Resort, Omni Hotel, and La Jolla’s Top of the Cove restaurant, and executive sous chef at the Ahwahnee Hotel, Yosemite National Park’s acclaimed historic lodge and restaurant.

Chef Martin Woesle

  • Bean Barley Medley Soup Mix (check for availability)

Considered a cooking prodigy in southern Germany, Martin Woesle continues to earn renown at Mille Fleurs in Rancho Santa Fe, where he has been chef de cuisine since 1985. Named as one of the “Great Regional Chefs in America” by the James Beard Foundation, he was honored to cook at the James Beard House in New York City in 1998. He sustains his culinary passion by changing the restaurant menu daily and by using only the freshest ingredients, including vegetables and fruits from nearby Chino Farms.