MIAMI (June 25, 2018) – In support of Chapman Partnership’s promise to serve three hot meals a day to its more than 800 residents, Goya Foods is donating 3,000 pounds of food to Chapman Partnership on Tuesday, June 26 at 10:00 a.m. Goya Food’s donation is on behalf of renowned Chef Giorgio Rapicavoli, Chopped champion and owner of Eating House and Glass and Vine. Chef Giorgio Rapicavoli chose Chapman Partnership as his benefiting charity after winning the Goya Foods’ People’s Choice Award at the 2018 South Beach Wine and Food Festival.
The donation will be delivered to Chapman Partnership’s North Center, located at 1550 N Miami Ave, Miami, FL 33136. Chapman Partnership’s Senior Leadership Team, Chef Giorgio Rapicavoli, and Goya Foods executives will be at the center for delivery, followed by a tour of Chapman Partnership.
“We’re humbled by the generosity of Goya Foods and the support of Chef Giorgio Rapicavoli, whose donation will help us continue serving three hot meals a day to more than 800 homeless residents at Chapman Partnership,” said H. Daniel Vincent, President & CEO of Chapman Partnership. “The support and dedication of organizations like Goya Foods is key in helping our residents achieve self-sufficiency.”
Chapman Partnership prepares and serves more than 800,000 hot meals annually to residents at its North and South Center, spending close to $1 million dollars in operating expenses.
“Chapman Partnership for the Homeless is a remarkable organization that has done so much for the homeless in our community,” said Giorgio Rapicavoli, chef/owner of Eating House and Chopped champion. “I truly take pride in giving back and am very thankful for Goya’s generous donation to Chapman Partnership for the Homeless.”
“Giving back to the communities we serve has always been at the forefront of Goya’s mission,” said Cynthia Chipi, Marketing Director of Goya Foods of Florida. “We are happy to make this donation to Chapman Partnership for the Homeless and be able to help families in need as they go from homelessness to self-sufficiency.”