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Rosie: "Diaz feeds 400 homeless people with fresh, locally grown, mostly organic ingredients - dishes like butternut squash soup of spicy multigrain-vegetable soup."

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Rosie: "Diaz feeds 400 homeless people with fresh, locally grown, mostly organic ingredients - dishes like butternut squash soup of spicy multigrain-vegetable soup."

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Diaz had the choice of leaving or staying at her resturant career and stay at home to read books to her daughter. And at that time she was reading about Jane Addams, who inspired her to start voluntering at soup kitchens. Voluntering there made her realized that feeding 40 to 50 people takes talent so she made a oganization and used her talent there instead of slaving in a kitchen.

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Just ask chef, Mary Ellen Diaz, whose desire to give back led her to create First Slice, a self-funded charity to feed the needy and homeless, more than a decade ago. So this symbol of pie as the community was important as was the first slice being the most important.”

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Rosie: She was too tired to work a lot in the kitchen in her old restaurant. Then she inspired Jane Addams - a woman ran her own community kitchen that served food to people living in the streets... So she started volunteering in soup kitchens...

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Rosie: She was too tired to work a lot in the kitchen in her old restaurant. Then she inspired Jane Addams - a woman ran her own community kitchen that served food to people living in the streets... So she started volunteering in soup kitchens...

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Diaz feeds 400 homeless people each week, preparing delicious meals with fresh, locally grown, mostly organic ingredients.

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Just ask chef Mary Ellen Diaz whose desire to give back led her to create First Slice, a self-funded charity to feed the needy and homeless, more than a decade ago.

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Diaz feed 400 homeless people each week, preparing delicious meals with fresh, locally grown, mostly organic ingredients- dishes like butternut squash soup or spicy multigrain

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Rosie: She also fed displaced victims of Hurricane Katrina. 

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Rosie: She also fed displaced victims of Hurricane Katrina. 

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Just ask chef Mary Ellen Diaz whose desire to give back led her to create First Slice, a self-funded charity to feed the needy and homeless, more than a decade ago.

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she will make many dishes in a time serve many hungry kids

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Food that feels like it is the best and not the "leftovers". First Slice aims to treat homeless people well, providing them with quality nutrition from locally sourced farms.

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Benefits: + You get to be creative(we can create many recipes for each night's menu)
+ You get to make other happy.
+ It is an enjoyable job.
Disadvantages: + It is so much work.(Her cousin-manager of a large restaurant often has to work up to 14 hours/day).
+ Running a restaurant is the possibility of losing our job(The restaurant business is very risky..., a quarter of all new restaurants in the U.S go out of business in the first year.)