Volunteers Deliver Gratitude Through Thousands of Meals Daily at St. Vincent de Paul

PHOENIX — Stepping into St. Vincent de Paul’s central kitchen reveals a bustling environment dedicated to community service. Spanning across the largest commercial kitchen in the Southwest, the facility is staffed daily by 15 cooks and dishwashers, alongside around 25 devoted volunteers, who together prepare meals for approximately 8,000 people.

Christopher Hoffman, a chef with a decade of experience at St. Vincent de Paul, highlights the essential role of volunteers. “Volunteerism is what we’re known for,” he emphasizes, acknowledging that the organization’s efforts could not succeed without their unwavering support.

Every day begins early, with the team arriving at 3 a.m. to begin food preparation. Meals are then loaded up and delivered to four dining halls and 30 partner social service agencies. Hoffman underscores the importance of this mission, especially for individuals staying in shelters who rely on these meals.

As the holiday season approaches, St. Vincent de Paul is actively seeking more volunteers to help with additional food preparation. “We thrive every day with what we do, but the holiday season, Thanksgiving and Christmas, is really when we shine,” Hoffman states.

The kitchen prides itself on a two-week rotating menu that emphasizes quality, ensuring that every meal served makes a positive impact on the community. “Every day is Thanksgiving because we have to be thankful for what we have,” Hoffman reflects, illustrating the spirit of gratitude that permeates their work.