Alright – so today we’ve got the honor of introducing you to Ken Baker. We think you’ll enjoy our conversation, we’ve shared it below.

Ken, looking forward to hearing all of your stories today. We’d love to hear about a project that you’ve worked on that’s meant a lot to you.

The most meaningful projects involve fostering a community of ambassadors who are rethinking the entire food ecosystem. It’s about addressing where access comes from, how we can create sustainability in our food systems, and how we build stronger connections within our communities from the ground up. By focusing on solutions that come from the ground up rather than the top down, we’re making real, lasting change. Through our network of local restaurants, community-based organizations, and food donors across the food system, Rethink Food has provided over 29 million meals to local communities facing food insecurity, directed over $132 million to small local restaurants and businesses, and repurposed over 2.6 million pounds of excess food across its programs since our founding in 2017.

This work fuels me every day—it’s what I’m passionate about and what drives my confidence and commitment to this mission. It’s not just about the meals we create in the moment, but about building a legacy of sustainable, community-focused solutions.

Ken, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m a consummate creature of the hospitality industry. I started back when I was 14 as a busboy at a country club in Maryland, where I’m from. As I approached my senior year of high school, I didn’t really know what I wanted to do. My boss at the time told me, “Why don’t you go to college and get a degree in this? Even if it’s not something you want to do for the rest of your life, you’ll develop a skill set and the ability to maneuver and get any job.” He emphasized how transferable the skills in hospitality are to any industry, and so I followed his advice. During college, I immersed myself in the nuts and bolts of the industry, working with Aramark to cover day-to-day expenses and gaining hands-on experience in high-paced, high-volume operations. During summers, I worked at the Belvedere Hotel in Baltimore, where I learned the intricacies of event coordination and developed a deep understanding of grace in hospitality—being two steps ahead to meet the needs of clients spending tens of thousands on their special day.

After graduating, I began my managerial career with Aramark’s Higher Education team, navigating unionized operations and learning that leadership is about building trust and camaraderie. I participated in a management development program and contributed to RFP teams, balancing daily operations while pitching for new contracts. In 2014, my grandmother’s passing—a deeply transformative experience—led me to reassess my career and explore community-focused work. I interned on Capitol Hill with the House Small Business Committee and later joined the National Development Council (NDC), where I supported access to capital and economic development projects for nearly four years until the office closed in 2018. Returning to hospitality, I joined the Hay-Adams Hotel in Washington, DC, a role that deepened my understanding of high-level operations. But the COVID-19 pandemic brought the industry to its knees, prompting me to take a leap of faith and move to New York City to pursue new opportunities.

In New York, a chance encounter led me to Rethink Food, where I transitioned from a contract worker to a key contributor. Drawing on my background in hospitality and community development, I found alignment with their mission of addressing food insecurity through sustainable practices. At Rethink Food, it’s about more than just making meals—we’re investing in small businesses, empowering restaurants to engage in community service, and fostering a broader ecosystem of stakeholders united by a shared purpose. This work resonates deeply with me, combining my lived experience with my passion for creating impact. It’s been an incredible journey, and it continues to fuel my dedication to serving others through hospitality.

Is there a particular goal or mission driving your creative journey?

Lately, I’ve been reflecting a lot on my role and the broader story we find ourselves in. As I think about my goals as a Culinary Director, I realize that my mission is to create a space where individuals who may not initially see themselves in this work can recognize their value and place in it. The idea of what success looks like in the hospitality industry has evolved dramatically over the last 10, 15, or 20 years. Culture comes from the ground up, and I want to create a space where people can bring the fullness of their lived experiences into service. Our industry thrives on diversity.

The immigrant story has always been integral to the hospitality industry. In my two decades of experience, I’ve seen how vital their contributions are—not just in food prep, but in everything from harvesting crops to landscaping and ranching. I want to empower them, celebrating their indispensable work and shifting the perception that it is somehow menial. Every role contributes to the value we deliver daily. It’s about creating a sense of belonging and fostering a true community. Community isn’t just about attending meetings or voting; it’s about what you do for your neighbor.

Every experience—whether by chance or design—has equipped me to be an instrument of change. My purpose is to lead and create lasting impact, but I also recognize that my role is temporary. I won’t always be this sharp of a sword, and when the time comes to pass the baton, I want to ensure I’ve laid it all out on the field. My goal is to build a model and arsenal of resources for future leaders to continue this work. This mission is bigger than any one individual; it’s about sustaining and evolving a vision that empowers others and redefines what it means to serve in hospitality.

What’s the most rewarding aspect of being a creative in your experience?

The most rewarding aspect of being an artist, like for many artists, is how the work is digested and perceived. For us, it’s about that meal—seeing individuals enjoying the food we’ve prepared. These are strangers; I don’t know their names, and they don’t know mine. Yet, what connects us is that we’ve created something for them to enjoy, especially in their most marginalized hours. It’s difficult to ask for help, to stand in line as a grown adult and receive a meal. That’s why I always want that meal to carry more than just sustenance. It’s a care package filled with compassion, prepared with the understanding that this act of service respects their dignity and humanity.

The work we do is deeply personal because many of us have been in their shoes. When I first moved to New York during COVID, I was on food stamps; there was nowhere to work. Many members of our team have had similar experiences or still live within the communities we serve. I live just three blocks from the very building where we park our vehicles, in a neighborhood that relies heavily on the social safety net we’re privileged to have in New York. The Marcy Projects are right across the street. These personal connections fuel our commitment to rethinking the narrative around poverty and food insecurity.

Often, poverty and food insecurity are reduced to images of homelessness or a lack of basic provisions like clothing or toiletries. But the reality is far more nuanced. By addressing these issues through our work, we’re not just providing meals; we’re helping to shift perceptions and create a deeper understanding of the challenges faced by so many. It’s about more than meeting a need—it’s about fostering connection, dignity, and hope in the process.

Contact Info:

• Website: https://www.rethinkfood.org
• Instagram: https://www.instagram.com/rethinkfood/
• Twitter: https://twitter.com/rethinkfood