KPRC Channel 2 Cathy Hernandez visits Belong
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Kaitlyn Venable: September Guest Chef
September 5th Shipley’s Do-Nut, Kaitlyn Venable// September 2023 Kaitlyn Venable- Kaitlyn joined the Shipley Do-Nut team in March 2023. She has worked at Brennan’s of Houston, Catalan Food and Wine, Haven, Luby’s Fuddruckers Restaurants, and SPB Hospitality, as well as completed internships at Coyote Café in Santa Fe, New Mexico and Hotel Berlin in Berlin, Germany. During her time with Luby’s and Fuddruckers, she was the research and development chef for seven years working on all brands including their contract services division and oversaw operations of their commissary bakery. A native Houstonian, Kaitlyn began working as a prep cook at Brennan’s of Houston when she was 16 and eventually worked every station in the kitchen. Her experience at Brennan’s solidified her desire to spend her life in the culinary arts. After high school, Kaitlyn followed her dream and attended the Culinary Institute of America in Hyde Park, New York. After gaining her culinary education, she decided her next step would be to learn the management side of the industry, which led her to the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. She won the Dean’s Award upon graduation in December 2012 and was named the Distinguished Young Alumni in 2018. She also served on the Dean’s Advisory Board, was president of the Conrad N. Hilton College Alumni Association, and served on University of Houston Young Alumni Council.
Canvas Rebel Article: Meet Kimberly Brown
https://canvasrebel.com/meet-kimberly-brown-2/ Belong is really a story about a community that came together and wholeheartedly embraced our concept, our employees and our food. We are serving delicious meals, providing transferable commercial kitchen skills and much-needed social interaction for these adults. Belong Kitchen HTX is proof that these often overlooked adults are capable of gainful employment and have so much to offer. We hope that Belong broadens society’s expectations and begins to change the employment landscape for adults with intellectual and developmental differences.
Jonathan’s The Rub: August 2nd Guest Chef
August 2nd Jonathan’s the Rub, Jonathan Levine // August 2023 Jonathan Levine- The native New Yorker did not grow up in the restaurant business or have dreams of being a chef or restaurateur, but while a sophomore at Northeastern University in Boston, he had three college roommates who were, as college kids tend to be, always hungry. And to their good fortune, Levine could cook. After graduation, he worked in the commodity world for a few years and then left to open a restaurant, eventually owning three on the East Coast before moving to Houston in 2000. He first cooked for specialty events and even worked offshore, until he decided to launch a personal chef business and catering company. He shared a kitchen with a next-door restaurant, and in 2008 when they departed quickly, he decided to take over the space. Jonathan’s The Rub was born. A second location opened in 2018. The restaurant is a family affair −his son Sam manages at the Original location, and daughter Jessica manages the new Memorial Green location.
Craft Pita: April 5th Guest Chef
April 5th Craft Pita, Rafael Nasr // April 2023 Founder Rafael Nasr started Craft Pita because he believes in sharing culture through food. Rafael was born and raised in Houston as a first generation Lebanese American. His childhood summers were spent visiting his grandmother’s home and olive oil grove in the mountains of Lebanon. There, he learned the key components of Mediterranean food: freshly pressed olive oil, fruits and veggies from the garden, freshly baked bread from the local baker, and humanely-raised meat. Craft Pita provides a True Mediterranean dining experience. Together, Rafael and Belong have prepared a healthy and delicious meal inspired by traditions of the Mediterranean. We hope you and your family enjoy this month’s Mediterranean Meatballs!
Marcia Smart: March Guest Chef
March 1st Dinner Is Done & Smart in the Kitchen, Marcia Smart // March 2023 Marcia Smart is a California girl living in a Houston world with her husband and three children. A cooking instructor, recipe developer and food writer (author) who wants to help you make good, simple meals for your family and friends. She craves food that’s seasonal and delicious and wants to share it with you. She does so through her classes and recently published cookbook, Dinner is Done. Marcia believes that “sitting down to family meals isn’t a workout, it’s a privilege. It’s a refuge for each of us, a pause from work, electronics, Google Drive homework documents, sports practices and carpools. Our life is just as messy and chaotic as the next, but family dinner makes our sweet spot just a little bit sweeter.” In her classes, Marcia understands and relates to the majority of her students who tend to be over-committed, stressed, overworked moms wearing a million different hats. Her main objective, Marcia says, is to “help these friends and strangers ease their load. Dinner doesn’t need to be complicated or overly wrought.” BELONG and Marcia Smart share the same goal, and together, offer you a most delicious new dish: Chile and Espresso-Rubbed Flank Steak with Oven-Roasted Mini Sweet Peppers and Crispy Smashed Potatoes.
Houston Chronicle Article Including BELONG
https://www.houstonchronicle.com/lifestyle/renew-houston/wellness/article/5-random-feel-good-things-17777483.php
Kinkaid School, Chef Mark Harris: February Guest Chef
February 8th Kinkaid School, Chef Mark Harris // February 2023 CHEF MARK HARRIS, Executive Chef and Food Service Director A native of New England, Chef Mark Harris worked as an executive chef in the hotel and resort business for over 20 years before joining The Kinkaid School staff as Food Service Director in 2007. Mark and his cafeteria crew serve approximately 1200 meals a day for Kinkaid’s students and staff and are constantly bringing new, delicious and healthy choices to the lunch menu. According to Chris Pappas, Mark is “blazing a new culinary train in the educational setting.” Mark shares, “I love cooking, creating and making people smile.” And, smiling we are! His food is flavorful and delicious, and our employees had the incredible opportunity to spend a day in the kitchen with Guest Chef Mark. Together, we learned how to prepare and cook our upcoming featured dish—Asian-inspired General Tso’s Chicken! Get your tastebuds ready…this one is another WINNER!
Joy the Baker, Joy Wilson: February Guest Baker
February 1st JOY the BAKER // February 2023 Joy Wilson—or Joy the Baker—is a three-time cookbook author, baker, photographer and teacher, well-known for her highly popular baking blog http://joythebaker.com/. Additionally, she is editor-in-chief of the bi-annual Joy the Baker magazine. Since launching her fruitful blog in 2008, Joy has earned the title of “Best Baking Blog” by Saveur magazine and has been featured in countless other publications and appeared on the Today Show. Her baking has amassed such a loyal following that she even launched a line of cake mixes with luxury kitchen retailer Williams-Sonoma. Currently, Joy splits her time between New Orleans and Houston and “on any given day, can be found with a bag of cookies and a pound of butter in her purse.” We invite you to follow (and fall in love with) our February Guest Chef on Instagram @joythebaker. Then, follow her tasty treats into Belong Kitchen, offered throughout the month of February! XO
BRENNAN’S of Houston, Chef José Arévalo: January’s Guest Chef
Jan 4 BRENNAN’S of Houston Chef José Arévalo has worked in Brennan’s of Houston kitchen longer than any other employee—40 years! An electrician by trade, he arrived in the United States from El Salvador in 1982 and through his initial position as dishwasher, quickly learned the ropes by mastering every opportunity the kitchen provided. Today, Chef José opens and oversees the operations of the Brennan’s kitchen, making sure all things run smoothly during each shift. As a mainstay in the kitchen, José has also mentored some of Houston’s most successful chefs on today’s culinary scene. As of November 2022, the BELONG team was added to that list and cannot wait to prepare and offer you what they learned: Brennan’s signature Chicken & Andouille Sausage Jambalaya and Creole Bread Pudding to help celebrate and usher in the New Year! ___________________ CHEF CARL WALKER, General Manager Leaving his home state of Missouri to join the Marine Corp at age 17, Chef Carl quickly learned that cooking was his passion. He cooked for and served his fellow troops while simultaneously serving his country. His experience in the Marine Corp instilled confidence in his craft and motivated Carl to seriously pursue culinary arts. Upon graduating from the Culinary Institute of America, Carl began working for the famous New Orleans restaurateur Ella Brennan. Under her watchful eye, Carl progressed from sous chef at Mr. B’s Bistro to executive sous chef for Emeril Lagasse at nearby Commander’s Palace. As a result of those fruitful years of experience and absorbing a wealth of Creole knowledge, Chef Carl was named Executive Chef at Brennan’s of Houston in 1989. During his tenure as executive chef, Carl received a number of distinguished accolades. In 2003, Chef Carl assumed General Manager responsibilities at Brennan’s and continues serving as “a delightful role model in action, engenders unconditional loyalty to staff and patrons and ensures that every meal invokes a special memory.”
