Leadership Team
Founders
Andrea White and Karen Maish
Andrea and Karen are`the founders and organizers of this project. Andrea enjoys home cooking and baking while Karen is responsible baking a lot of bread and for our website and plays golf and pickleball . Both are dedicated to making the world a friendlier and compassionate place!!
Chef
Michael Hodgins
Michael Hodgins had a humble start in the restaurant industry when he began washing dishes at a country club in upstate New York at 15 years old. Today, Chef Hodgins is director of the sustainable foods systems program at Rio Salado College. He is a graduate of the Scottsdale Culinary Institute and holds a bachelor’s degree from the University at Albany and a master’s degree from Northern Arizona University. His leadership on this project has led to the formulation of a nutritious and delicious product.
Executive Chef / Instructor Café at Rio
Ken Ballas
Ken Ballas’s passion for cooking arose from watching his mother prepare nightly dinners while he finished his homework at the kitchen counter. Years later he has served as a restaurant chef and now serves as executive chef and instructor at the Rio Café.
Catering Manager Cafe at Rio
Dominic Romero
Dominic Romero literally grew up in the restaurant business working in his family’s restaurant at an early age. This real-world experience taught him the ins and outs of the food industry. Today as the Catering Manager at Café Rio, Dominic combines his chef and catering management skills with his love for healthy and sustainable foods.
Curtis and Linda Ritland
Curt is a long-time Tempe resident and community volunteer and is a key leader in this project. Most weeks Linda and Curt collect bread and take it to TCAA's Food Pantry where is it distributed to our food insecure neighbors.
Special Thanks
Special thanks to planning committee members Jo Lewis, Dan Abbott, and Curt and Linda Ritland and Faye and Larry Gardner. Their commitment and compassion has helped to make this project possible.