GAP’s Community warehouse shares fresh food and basic needs items with over 80 Southern Arizona nonprofits serving the needy. Over 1 million pounds of healthy vegetables, fruit, and other perishable items are distributed annually throughout the community by GAP’s partnering nonprofits and churches. Throughout Southern Arizona, nonprofits that serve the marginalized annually receive over $1,000,000 worth of hygiene items, paper goods, cleaning supplies and other needed items from GAP’s warehouse.  Our Community Kitchen and Mobile Food Truck train young people in the culinary arts, while maximizing the use of donated perishable food and feeding thousands in the community. Through partnerships with nonprofits, churches, businesses, schools and hundreds of volunteers, GAP’s outreaches serve food year-round, backpacks during back to school season, and toys at Christmas to low-income children and their families.

Two warehouse workers loading and moving pallets of food


GAP has several current opportunities to serve the hungry and those in need in our community, and has plans for further expansion of this ministry. Over 80 ministries and nonprofit organizations in our community that serve people in need are blessed by the abundance that God has supplied and continues to supply to GAP Ministries. In 2013 and 2014 each, through our BOOST program, GAP gave out over a million pounds of food to our partnering agencies who then gave these items to the community in need. GAP also provided our partners with over $1,000,000 worth of household items and products each year.


GAP is now better able to stand in the gap for people in need with the addition of our new Community Training Kitchen, Diner and Mobile Kitchen/Food Truck.

The Kitchen reclaims highly perishable donated food such as fruits, vegetables and meat, to make meals for foster children in our group homes, children in low-income schools, and community outreaches.

The Kitchen reclaims people by serving as a training kitchen for individuals in vulnerable populations. Young adults aging out of foster care or beginning a career search, and the unemployed or underemployed lacking advancement opportunities can participate in a 10 week culinary arts certification program.

Groups may use GAP’s Diner and high-tech conference room, including catering, for a low cost. All proceeds go right back into the BOOST program budget to serve the less fortunate in our community.

The Food Truck may also be available for catered events when not in use serving community needs. This “mobile kitchen” will be used 80% of the time for outreaches to hungry children and their families. GAP is partnering with school districts to provide parent-training classes in budgeting, parenting and other family issues. Food sustains the body, but emotional and educational enrichment allows people to rise
above their circumstances.

Three volunteers from a local establishment preparing food

Chef John Hohn, our Executive Chef,  was awarded Tucson's Iron Chef Champion 2014 while at Omni Tucson National. He comes to us from the Gringo Grill and Cantina, and his past chef experiences include: Bob's Steak & Chop House, Loews Ventana Canyon Resort, Hacienda Del Sol, and the Tack Room.

Along with his culinary experience, John has pastoral experience and has been involved in church leadership for the past 14 years. John and his wife are also certified foster parents, so they are a perfect match for the heart of GAP.

Cassandra Quintero Chef de Cuisine and Lead Instructor

Chef Cassy grew up in the small town of Nogales where she fell in love with cooking through time spent in the kitchen with her grandmother as they prepared traditional Mexican dishes.

Cassy always desired to cook but, upon graduating high school, her dad told her to go to college and choose and new career path because culinary was not a career. Cassy moved to Tucson to pursue a degree in Education. She worked at a daycare to pay her way through college but felt lost and unfulfilled so she decided to pursue her dreams and enrolled in Pima Community College’s two-year culinary program.

Following graduation Chef Cassy was hired to work as Cook 3 under Chef John Hohn at Loews Ventana Canyon Resort. To this day Chef Cassy considers Chef John to be her mentor and father figure. He pushed her and took the time to train and mentor her and she quickly rose up the ranks to become the Banquet Manager. In her own words, “I owe my career and where I am to Chef John.”

Chef Cassy came to GAP as the Chef de Cuisine and Lead Instructor because she has a strong desire to help people and to develop their passion for food as well and a drive to continue learning and growing as a chef herself. At GAP, she feels like she has the best of both worlds- teaching and cooking.

Fun Facts: Though Chef Cassy grew up cooking traditional Mexican food, her favorite dish to prepare is handmade pasta. She also has a talent for pastry and creates delicious treats “for fun and enjoyment.”


Through partnerships with nonprofits, churches, businesses, schools and hundreds of volunteers, GAP’s outreaches provide food, backpacks, and toys at Christmas to low-income children and their families. In the past 15 years GAP has provided over 50,000 backpacks filled with school supplies to children in low-income areas of Tucson through Backpack-2-School. Last year’s Fall Family Feast at Thanksgiving fed 1200 in the Flowing Wells School District, and our annual Holiday of Hope provides Christmas gifts to over 700 children in our area.

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