Mary Ellen Diaz, the owner and chef, was trained at Le Cordon Bleu and cooked for high-end restaurants before following her dreams to open First Slice. She brings all her craft and expertise to it, and is proud of the fact that she works with the same vendors as at her previous hundred-thousand dollar executive chef position.
Many food programs offer, by necessity, only leftovers and canned goods - the back of the pantry. This program confers dignity and pleasure on those who are in the greatest need by serving meals with the same high-quality food that is offered through their cafe and subscription program.
Food can be a point of connection and hospitality between our tables and those who are in need, those who are strange or foreign to us. First Slice is working to do this - they also offer volunteer opportunities and a summer program that works with local farmers to educate about seasonal and local produce. They always accept donations to serve even more homeless and needy people.
• Read Chicagoist article on First Slice