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Contact Us

Cooking Matters Massachusetts Team

 

 

Alicia McCabe, Massachusetts Director

617-774-1323

amccabe@strength.org

What I do:

Alicia works to develop and maintain collaborative relationships within the community, supervise staff, manage the budget and all grant writing/fundraising, assist with Cooking Matters program delivery and implementation, manage the advisory board, and oversee overall program evaluation and reporting.

What I did:

Prior to joining Cooking Matters in 2006, Alicia cooked at Icarus and Ashmont Grill in Boston, built wooden boats in Maine, cooked at a Benedictine Monastery in California, and ran a Southern California soup kitchen serving over 3,000 meals a week. Alicia holds a degree in Theology from Loyola College in Baltimore and a culinary certificate from Boston University.

Ask me about:

General inquiries; funding; media requests; speaking engagements 


Michelle Camiel, Eastern Massachusetts Manager

617-774-1325

mcamiel@strength.org

What I do:

Michelle works to develop and maintain relationships with the partner organizations hosting Cooking Matters courses and will oversee the scheduling of all Cooking Matters courses in Eastern MA; assist with class delivery and implementation; recruit, train, and retain chef and nutrition educator volunteers, and classroom assistants; and supervise staff. 

What I did:

Michelle began as a volunteer culinary instructor with Cooking Matters in 2008 and taught five courses before joining the staff in 2010.  Prior to working with Cooking Matters she worked as a cheese maker making handmade mozzarella and worked in the substance abuse prevention field for many years.

Ask me about:

Becoming a partner organization; hosting programming 


Jessica Caouette, MS, RD, LDN, Central & Western MA Manager

(617)774-1326

jcaouette@strength.org

What I do:

Jessica is a Registered Dietitian who works to create and establish sustainable expansion of the Cooking Matters program in Central and Western Massachusetts.  She develops and maintains relationships with partner organizations hosting Cooking Matters courses and oversees the scheduling of all Cooking Matters courses in Central & Western MA; She assists with class delivery and implementation, recruits, trains, and retains chef and nutrition educator volunteers, and classroom assistants, and oversees social media, communications and interns for Cooking Matters MA.

What I did:

Prior to joining the Cooking Matters team, Jessica worked as a community nutritionist in Worcester. She completed her undergraduate degree in Human Nutrition at UMass Amherst and her Master’s in Clinical Nutrition at Boston University. Jessica received her RD credentials by completing a dietetic internship at UCSF Medical Center in San Francisco in 2007. For fun, Jessica enjoys spending time outdoors with her family and taking her greyhound Honey for long walks.  

Ask me about: Becoming a partner organization; hosting programming; media inquiries; internships


Patti Wilder, Program Coordinator

617-774-1322

pwidler@strength.org

What I do:

Patti works to recruit, train, and retain chef and nutrition educator volunteers, classroom assistants; assists with class delivery and implementation; oversees the inventory and ordering of food, supplies, incentives, culinary and nutrition tools.

What I did:

Prior to joining the Cooking Matters team Patti was the chef and general manager of a restaurant in Cambridge and received a degree in Economics from Suffolk University.

Ask me about: volunteer inquiries, non-course volunteer opportunities; advocacy and policy questions


Piper Mount, Program Coordinator

617-774-1320

pmount@strength.org

What I do:

Piper works to recruit, train, and retain chef and nutrition educator volunteers and classroom assistants; assists with class delivery and implementation; serves as a translator.

What I did:

Prior to joining the Cooking Matters team, Piper studied Peace and Conflict Studies and Spanish/Portuguese at UC Berkeley. After completing a year of service with Cooking Matters as an AmeriCorps member, she joined Cooking Matters full time.

Ask me about: volunteer inquiries; non-course volunteer opportunities; questions about programming in Spanish or Portuguese.

 

¡Cooking Matters MA habla español! Contáctame si tiene preguntas en español sobre hacerse un voluntario, organizar un curso o un tour, o cualquier otra cosa.

Cooking Matters MA fala português! Contacte-me se você tem perguntas em portugués  sobre como ser um voluntário, organizar um curso o um tour, o qualquer outra coisa.


Catherine Cleary, Administrative & Program Coordinator

617-774-1321

ccleary@strength.org

What I do:

Catherine works to recruit, train, and retain chef and nutrition educator volunteers, classroom assistants; assists with class delivery and implementation; assists with reporting; assists with program implementation.

What I did:

Prior to joining the Cooking Matters team, Catherine was a pastry cook at a bakery on Cape Cod.  She holds degrees in English from Wellesley College and in Baking and Pastry from the Culinary Institute of America-Greystone.  Previous to pursuing culinary studies, Catherine served as the Director of Grants and Legislative Affairs at the DC Commission on the Arts and Humanities in Washington, DC.

Ask me about: volunteer inquiries, non-course volunteer opportunities; general inquiries


Renee Gliddon, AmeriCorps Direct Service Member

617-774-1324

rgliddon@strength.org

What I do:

Renee is completing 1700 hours of service as an AmeriCorps member.  During her year of service she will recruit, train, and retain chef and nutrition educator volunteers, classroom assistants and assist with class delivery and implementation. 

What I did:

Prior to beginning her AmeriCorps year, Renee served as a middle school teacher in North Carolina and received a degree in Education from the University of Vermont.


Talia Hahn, AmeriCorps Direct Service Member

617-936-0019

thahn@strength.org

What I do:

Talia is completing 1700 hours of service as an AmeriCorps member.  During her year of service she will recruit, train, and retain chef and nutrition educator volunteers, classroom assistants and assist with class delivery and implementation. 

What I did:

Prior to beginning her AmeriCorps year, Talia volunteered for Cooking Matters Massachusetts and recently graduated from Connecticut College with a degree in Behavioral Neuroscience. 

 

 

 

 

 

 

 


 

Contact Us

Cooking Matters Massachusetts Team

 

 

Alicia McCabe, Massachusetts Director

617-774-1323

amccabe@strength.org

What I do:

Alicia works to develop and maintain collaborative relationships within the community, supervise staff, manage the budget and all grant writing/fundraising, assist with Cooking Matters program delivery and implementation, manage the advisory board, and oversee overall program evaluation and reporting.

What I did:

Prior to joining Cooking Matters in 2006, Alicia cooked at Icarus and Ashmont Grill in Boston, built wooden boats in Maine, cooked at a Benedictine Monastery in California, and ran a Southern California soup kitchen serving over 3,000 meals a week. Alicia holds a degree in Theology from Loyola College in Baltimore and a culinary certificate from Boston University.

Ask me about:

General inquiries; funding; media requests; speaking engagements 


Michelle Camiel, Eastern Massachusetts Manager

617-774-1325

mcamiel@strength.org

What I do:

Michelle works to develop and maintain relationships with the partner organizations hosting Cooking Matters courses and will oversee the scheduling of all Cooking Matters courses in Eastern MA; assist with class delivery and implementation; recruit, train, and retain chef and nutrition educator volunteers, and classroom assistants; and supervise staff. 

What I did:

Michelle began as a volunteer culinary instructor with Cooking Matters in 2008 and taught five courses before joining the staff in 2010.  Prior to working with Cooking Matters she worked as a cheese maker making handmade mozzarella and worked in the substance abuse prevention field for many years.

Ask me about:

Becoming a partner organization; hosting programming 


Jessica Caouette, MS, RD, LDN, Central & Western MA Manager

(617)774-1326

jcaouette@strength.org

What I do:

Jessica is a Registered Dietitian who works to create and establish sustainable expansion of the Cooking Matters program in Central and Western Massachusetts.  She develops and maintains relationships with partner organizations hosting Cooking Matters courses and oversees the scheduling of all Cooking Matters courses in Central & Western MA; She assists with class delivery and implementation, recruits, trains, and retains chef and nutrition educator volunteers, and classroom assistants, and oversees social media, communications and interns for Cooking Matters MA.

What I did:

Prior to joining the Cooking Matters team, Jessica worked as a community nutritionist in Worcester. She completed her undergraduate degree in Human Nutrition at UMass Amherst and her Master’s in Clinical Nutrition at Boston University. Jessica received her RD credentials by completing a dietetic internship at UCSF Medical Center in San Francisco in 2007. For fun, Jessica enjoys spending time outdoors with her family and taking her greyhound Honey for long walks.  

Ask me about: Becoming a partner organization; hosting programming; media inquiries; internships


Patti Wilder, Program Coordinator

617-774-1322

pwidler@strength.org

What I do:

Patti works to recruit, train, and retain chef and nutrition educator volunteers, classroom assistants; assists with class delivery and implementation; oversees the inventory and ordering of food, supplies, incentives, culinary and nutrition tools.

What I did:

Prior to joining the Cooking Matters team Patti was the chef and general manager of a restaurant in Cambridge and received a degree in Economics from Suffolk University.

Ask me about: volunteer inquiries, non-course volunteer opportunities; advocacy and policy questions


Piper Mount, Program Coordinator

617-774-1320

pmount@strength.org

What I do:

Piper works to recruit, train, and retain chef and nutrition educator volunteers and classroom assistants; assists with class delivery and implementation; serves as a translator.

What I did:

Prior to joining the Cooking Matters team, Piper studied Peace and Conflict Studies and Spanish/Portuguese at UC Berkeley. After completing a year of service with Cooking Matters as an AmeriCorps member, she joined Cooking Matters full time.

Ask me about: volunteer inquiries; non-course volunteer opportunities; questions about programming in Spanish or Portuguese.

 

¡Cooking Matters MA habla español! Contáctame si tiene preguntas en español sobre hacerse un voluntario, organizar un curso o un tour, o cualquier otra cosa.

Cooking Matters MA fala português! Contacte-me se você tem perguntas em portugués  sobre como ser um voluntário, organizar um curso o um tour, o qualquer outra coisa.


Catherine Cleary, Administrative & Program Coordinator

617-774-1321

ccleary@strength.org

What I do:

Catherine works to recruit, train, and retain chef and nutrition educator volunteers, classroom assistants; assists with class delivery and implementation; assists with reporting; assists with program implementation.

What I did:

Prior to joining the Cooking Matters team, Catherine was a pastry cook at a bakery on Cape Cod.  She holds degrees in English from Wellesley College and in Baking and Pastry from the Culinary Institute of America-Greystone.  Previous to pursuing culinary studies, Catherine served as the Director of Grants and Legislative Affairs at the DC Commission on the Arts and Humanities in Washington, DC.

Ask me about: volunteer inquiries, non-course volunteer opportunities; general inquiries


Renee Gliddon, AmeriCorps Direct Service Member

617-774-1324

rgliddon@strength.org

What I do:

Renee is completing 1700 hours of service as an AmeriCorps member.  During her year of service she will recruit, train, and retain chef and nutrition educator volunteers, classroom assistants and assist with class delivery and implementation. 

What I did:

Prior to beginning her AmeriCorps year, Renee served as a middle school teacher in North Carolina and received a degree in Education from the University of Vermont.


Talia Hahn, AmeriCorps Direct Service Member

617-936-0019

thahn@strength.org

What I do:

Talia is completing 1700 hours of service as an AmeriCorps member.  During her year of service she will recruit, train, and retain chef and nutrition educator volunteers, classroom assistants and assist with class delivery and implementation. 

What I did:

Prior to beginning her AmeriCorps year, Talia volunteered for Cooking Matters Massachusetts and recently graduated from Connecticut College with a degree in Behavioral Neuroscience. 

 

 

 

 

 

 

 


 

Cooking Matters is a campaign of Share Our Strength. This institution is an equal opportunity provider.
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