Graduation 2015

Grad2015Last week contained a big day for Pine Street Inn. The annual graduation ceremony was held on June 3rd. This celebrates all the men and women who completed one of PSI’s job training programs. It also recognizes everyone who was able to overcome homelessness by moving into permanent housing. The Food Services Training Program represented well with 77 graduates. One of them, Rachel Davis, even took home the Robert Heard Scholarship.

The festivities were kicked off by Lyndia Downie, the President and Executive Director of Pine Street Inn. Among her remarks were two acknowledgments of iCater. First, the success and return of Joe LeBlanc. He is part of our culinary team, and is himself a graduate of the FSTP. Secondly, our milestone of serving 3 million meals.

The Keynote Address was delivered by Joanne Chang. She is a long-time supporter of the FSTP through the Visiting Chef Series, so we were thrilled when she was chosen. She eloquently described three lessons that she has found are equally important in life and in the kitchen:

  1. “If not you, then who?” Never dismiss anything as “not my job”. Treat everything like it’s your responsibility.
  2. “Act like the person you want to be.” Actions speak louder than words, so don’t just tell the world what you can do. Demonstrate it at every single opportunity.
  3. “Be grateful.” The more gratitude you have and express, the more you can find in return

That third lesson was echoed by Ron Taylor, a graduate of the Housekeeping Training Program. His spirited remarks were the highlight of the ceremony, garnering cheers and applause. His own journey was like a roller coaster, and through it all, he remained grateful. “Life isn’t scripted,” he said, emphasizing the importance of making the most of whatever situation you find yourself in. He concluded by declaring all of his fellow graduates superheroes for doing just that.

We wish them all well. They have proved they have bright futures ahead.

3 Million Meals Sold

iCaterthanks2Wow! iCater has now sold over 3 million meals. We have come a long way since our start, and there is much to be thankful for. In 2000, we opened to serve family-style meals to residential centers, treatment centers, and transitional homes. Since then we have acquired an outstanding culinary team, a new name, and a new branch of corporate catering. We’ve prided ourselves on good food and good customer service, and the result certainly shows.

But this celebration wouldn’t be complete without acknowledging another group that made this possible: our loyal customers. We appreciate each and every one, and the effect they’ve had on the Food Services Training Program. Since the program’s inception in 1996, we’ve graduated over 1,100 trainees.  As iCater grows, we look to enhance and grow our social mission as well.

We look forward to serving millions more meals, and further supporting and growing training and job opportunities in our community!


News and Specials

iCater serves delicious meals and second chances. In the process, there are many stories to be told. Come get a glimpse into the inner workings of iCater and the Food Services Training Program (FSTP) that it supports. This page features stories highlighting the talent of our Chefs and the journeys of our trainees. It gives a taste of what they learn through the Visiting Chef Series (VCS) and shares some of their successes.  It also offers the latest iCater news, including events, menu updates, and special offers for our customers.


Spotlight on Success

 Please join us as we shine a light on the start of Pine Street’s job training programs, employment services and social enterprises.


iCater featured in Boston Globe

Read what the Boston Globe’s Business section has to say about iCater.

A Taste of the Working World
Boston Globe, January 25, 2012

“Frank Van Overbeeke used to prepare foie gras and filet mignon for the French brasserie crowd as executive chef at Bouchee on Newbury Street. Now he makes cheeseburger meatloaf for the residents at the Pine Street Inn.

In the shelter’s kitchen, he also oversees the preparation of jerk chicken with pineapple rice pilaf for the Boston Foundation, chicken tikka masala for Simmons College, and baked ziti for doctors at Boston Medical Center.” [Read More]