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FOOD SERVICE EMPLOYERS & 100 UNION MEMBERS TRAINING & EDUCATION FUND
NEW YORK, NY · EIN 880979292 · Form 990 · FY2024 · Medium ($1M-$10M) · cec100.org
revenue
$2.1M
expenses
$163K
net assets
$2.3M
employees
2
program ratio
100%
mission · from form 990

THE FUND IS ORGANIZED TO EMPOWER MEMBERS THROUGH EDUCATION AND SKILLS TRAINING TO PREPARE THEM FOR CONTINUOUSEMPLOYMENT IN THE UNIONIZED FOOD SERVICE INDUSTRY.

profile · synthesized from sources

The Food Service Employers & 100 Union Members Training and Education Fund, operating as the Culinary Education Center (CEC), provides education and skills training for unionized food service workers in New York. It aims to prepare members for continuous employment in the industry through structured programs and services. The organization operates under a nonprofit structure and maintains a digital platform for program access and user engagement.

named programs · 1 · from sources

What they call their work

Culinary Education and Training Program
Provides skills development and education for union members to support continuous employment in the food service industry
activities · 4 groups

What they do

  • Culinary Workforce Training Programs 4 activities
    • 8-week Line Cook Apprenticeship program
      Offers an 8-week, tuition-free Line Cook Apprenticeship program equivalent to the first semester of culinary school, combining classroom instruction with hands-on training in a professional kitchen. The program teaches foundational culinary skills using the same textbook as the Culinary Institute of America.
    • Culinary Basics Training Course
      Teaches essential cooking techniques including knife handling, plating, food safety, kitchen documentation, compliance protocols, and proper food temperatures through hands-on practice in a professional kitchen environment.
    • Culinary and hospitality workforce training programs
      Provides hands-on culinary and hospitality training programs in New York and New Jersey to prepare individuals for careers in the food service industry, including restaurants, hotels, schools, and healthcare facilities. Programs are designed in partnership with food service employers and UNITE HERE Local 100 to align education, labor, and industry needs.
    • Pre-apprenticeship prep cook training
      Offers a five-week pre-apprenticeship prep cook program that provides foundational training for individuals entering the food service industry, focusing on essential skills and career preparation.
  • ESL and Citizenship Instruction 1 activity
    • ESL and job readiness training for kitchen workers
      Offers an in-person ESL course three times per week in New York, NY, integrating job-specific English for kitchen environments, digital literacy, resume writing, email communication, and online job search skills to support career entry and advancement.
  • Workforce Readiness Training 1 activity
    • Graduate employment support in unionized food service jobs
      Supports program graduates in transitioning to union-wage jobs with benefits in the unionized food service industry, leveraging partnerships with employers and labor organizations.
  • Uncategorized 1 activity
    • Food safety and sanitation training with certification
      Provides comprehensive training in food safety principles, including proper cooking, cooling, storage, personal hygiene, handwashing, illness reporting, cleaning and sanitizing procedures, and safe food receiving with time-temperature controls. Awards ServSafe Food Certification and a CEC Completion Certificate upon program completion.
financials · form 990 · fy2024
revenue
Total revenue$2.10M
Contributions & grants$00%
Program service revenue$2.10M100%
Investment income$00%
Other revenue$0
expenses
Total expenses$163K
Program expenses100%
Admin / overhead0%
Fundraising0%
Salaries & benefits$36K
Grants paid out$0
Largest expense lineProfessional Fees
balance sheet
Total assets$2.33M
Cash$2.33M
Investments$0
Liabilities$0
Net assets$2.33M
Liquid reserves171.3 mo
1 years on record · 2024–2024
leadership · form 990 part vii · fy2024

Who runs it

board members · 6
  • CHUCK HENDRICKS — TRUSTEE
  • HAROLD TAEGEL — TRUSTEE
  • JOSE MALDONADO — TRUSTEE
  • SHANNON B TASSON — SECRETARY & TRUSTEE
  • SUSSIE LOZADA — CHAIR & TRUSTEE
  • TINA MERKOURIS — TRUSTEE
relationships · 4

Who they work with

  • Culinary Education Center Partner — Operates in partnership with the Culinary Education Center through shared leadership and programming.
  • HTA Partner — Partner center providing comparable curriculum data
  • The Culinary Education Center Network — Operating name or affiliated entity of FOOD SERVICE EMPLOYERS & 100 UNION MEMBERS TRAINING & EDUCATION FUND
  • UNITE HERE Local 100 Partner — Founding labor union partner in the establishment of the Culinary Education Center.
strategies · 3

How they approach the work

Named approaches extracted from this org’s sources. Where others share an approach, follow it to see the full set of orgs running it.

  • Culturally Responsive Culinary Education
    methodology: culturally-responsive education
    By integrating diverse culinary traditions and culturally relevant teaching methods into training, the organization enhances instructional depth and engagement, because learners see their identities and skills reflected in the curriculum, increasing relevance and motivation.
  • Industry-Partnered Workforce Training
    methodology: workforce-partnership_model
    By co-developing curriculum and training programs with employers, unions, and industry experts, the organization ensures alignment with real workforce needs, increasing job readiness and employment retention because training is grounded in current industry demands and practices.
  • Integrated Foundational and Vocational Skill Building
    methodology: blended_learning
    By combining hands-on vocational training in professional kitchen environments with instruction in foundational food preparation and job-specific language skills, the organization prepares learners for immediate employment because the model mirrors real-world work conditions and addresses multiple barriers to entry simultaneously.