By Kathy Chouteau
Years ago, Josh and Elaina Genser had an idea. Collaborating with the Richmond Police Activities League (RPAL), they took kids out of Richmond to visit their cabin near Red Bluff. Along with spending time in nature, the Gensers taught kids how to be a family, to share, fish, collaborate and cook, recalled RPAL Executive Director Larry Lewis. And so it went for nearly a decade.
“It was amazing watching our Richmond inner city kids, who had never experienced being a family, cooking together, cleaning together, eating together, having fun and fellowship,” said Lewis. In 2021, Josh and Marsha Tomassi approached RPAL about starting a culinary arts program in Richmond. They offered $25,000 in seed funding.
When Josh suddenly passed away in the summer of 2021, his wife Elaina stepped in with even more funding. This solidified the foundation for what would become the Josh & Elaina Genser Culinary Center at RPAL. Lewis said the collaborators surpassed $550,000 to build it, with a total of around $125,000 from the Gensers, about $125,000 from Chevron Richmond, $67,000 from the Bernard & Alba Witkin Charitable Foundation and other smaller donations. In kind contributors on the project included Republic Services, the Richmond Rotary and GMEP Engineers. Dvir Brakha of Lili Construction led the build, while Bacilia Macias was the architect.
On the evening of Thursday, Sept. 25, the Josh & Elaina Genser Culinary Center celebrated its “Ribbon Cutting Ceremony” at RPAL. With giant, red scissors in hand, Elaina Genser did the honors. A celebratory crowd included Lewis, Genser, Richmond City Council members, RPD Chief Bisa French, former Mayor Tom Butt, mayoral candidates Demnlus Johnson and Amad Anderson and City Council (D3) candidate Brandon Evans among those gathered. Also on hand were Chevron Richmond’s Lily Rahnema and Brian Hubinger, Project Manager Sarah Wally and numerous other community members.
“This is a long time coming,” Lewis told the Standard. “We started on this path to build this culinary center years ago, and we’re finally here, completed and ready to go.” He said RPAL is looking forward to getting in the kitchen and teaching kids how to cook and eat healthily.
The spacious, state-of-the-art center will host RPAL’s Culinary Club, where local youth and families will explore food preparation, nutrition, gardening and hands-on cooking experiences in a professional kitchen environment, according to RPAL. To date, club members have already attended a class at Contra Costa College’s Culinary Department with Chef Nader Sharkes. Participants in the Culinary Club will continue visiting the college for further learning and certifications.
Mixing through the crowd was 11-year-old Zuri Hubbard, dressed in a chef’s hat, RPAL apron and offering attendees raisin and chocolate chip cookies she baked in the new kitchen. Hubbard said it had “all the equipment” she needed and that there was “a lot of space” to move around. “I like it, it’s awesome,” she said. So were the cookies, according to various attendees.
Chevron’s Rahnema said multiple opportunities come out of participation in the RPAL kitchen. “It teaches life skills, it teaches nutritional skills, which is really important for people’s health, and all of that really gives a good foundation for people’s futures, just learning these culinary skills.” She highlighted that there’s also “a little bit of science involved [and] a little bit of math” with the measurements and correct timing of everything.
Mayoral candidate Johnson said that the Culinary Program is ensuring students learn a skill and have fun while doing it. Along the way, Johnson said they’ll learn about healthy eating options and other cultures, people and food. “So you can travel the entire world just by staying right here at the RPAL kitchen.”
To participate in RPAL’s Culinary Program, youth only need to pay an annual fee of $30. If they are unable to pay, assistance is available. Learn more.
