Helping kids and the environment for 25 years
Silver Linings is a 501(c)(3) non-profit dedicated to the health and welfare of children.
All office space and overhead are donated, so the money we raise goes to our charitable programs.
Chef ’s Village
Where Everyone is a Culinary Student
Our current focus is on providing free programs in culinary education, nutrition, and health to underpriviledged children and bringing similar programs to underserved schools and communities.
Chef’s Village is an immersive learning environment for people of all ages (coming later this year). From cookies and custards to steaks and souffles, from kitchen cleanliness and knife safety to slow cooking and smart shopping, Chef’s Village has something for everyone. Chef’s Village provides classes on line and in person.
We also donate hydroponic gardens to schools, and we give away kits with digital thermometers and other kitchen essentials to our scholarship receipients. If you know of a candidate individual, school, or organization you believe would benefit from our programs, please contact us.
Founded in 1997 to fund cystic fibrosis research, Silver Linings has worked with many organizations over the years. Some of our past beneficiaries include the Lucile Packard Children's Hospital at Stanford, the American Red Cross, Cystic Fibrosis Research, Inc. (CFRI), the Elf Foundation, the Monterey Bay Aquarium, Caring for Kids (through the NFL Alumni Organization), Architects of a New Dawn (led by Carlos Santana), the San José Tech Museum, South Peninsula Community Teen Youth Group, and High School music programs.
Our current mission is to improve the lives of both kids and adults through food education, including how to cook, how to source, how to maximize food use and minimize waste (of food and packaging), sustainability in farming (including community farms and hydroponics), community responsibility, cultural stewardship, enviornmental impact, equality and inclusion, and sense of self worth and growth mindset.
J. Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.López-Alt started Wursthall in 2017, a beer hall style restaurant in San Mateo, California, and maintains a popular YouTube channel in which he demonstrates various recipes and cooking techniques.
Michael Silver's background includes culinary arts (cooking, baking, and as a food safety instructor), math, music, art, computer science, technology, telecommunications, molecular biology, motorsports, teaching, language, scuba diving, and emergency medicine. He has certifications as an EMT, DMT, electrician, an FCC license, in food and alcohol, and he is an honorary Air Force Captain. His volunteer work includes teaching for the American Red Cross, emergency medicine for the Catalina Hyperbaric Chamber, volunteering for the SPCA, teaching high-performance driving, and doing molecular biology research at Stanford University. He has served on Boards for both Cystic Fibrosis Research, Inc. and the Motorsport Safety Foundation. Michael's professional career includes work for Apple, NASA, Google, and other companies. His own company, Audio High, Inc., has been in business for almost 25 years. For a full bio, click here.
Dr. David Estroff is an expert in pediatric medicine and pediatric nutrition. He graduated from the Hahnemann University School of Medicine in 1976. He works in Tacoma, WA and three other locations and specializes in Internal Medicine/Pediatrics and Pediatrics. Dr. Estroff is affiliated with Madigan Army Medical Center. His experience also includes work as a pediatrician at Madigan Army Medical Center and at United States Army Health Center Grafenwoehr in Germany. Prior to that, he served as a pediatrician at MultiCare Medical Center in Tacoma, Washington. He has also been involved in research and residency programs.
We work with a number of partners whose talent, knowledge, and resources helps us put together meaningful programs.
Audio High, Inc.
Audio High has provided most of the funding for Silver Linings since our founding in 1997. Audio High designs and builds home automation systems, theaters, music systems, and many other system for both residential and commercial clients.
Montessori-Based Culinary Education for Children and Teens
Hale View Partners, LLC builds Little Kitchen Academy culinary schools for kids in Washington State and Oregon and provides classes at cost to Silver Linings so we may give scholarships to disadvantaged kids and teens, allowing them to attend for free.
These classes are designed specifically for kids so they not only learn to cook, learn about food and nutrition, and develop good eating habits, but also to acquire important life skills including problem-solving, working cooperatively and independently, self-worth, and communication.
Rouxbe: Online Culinary School
Rouxbe is a team of world-class chef educators and former culinary school executives dedicated to teaching culinary technique to our students around the world – completely online.
Gardyn: Hydroponic Home Gardens
Gardyn creates hydroponic systems for the home. They believe in food that is fresh, tasty, nutritious, easily accessible — and grown in a sustainable manner, every day. Gardyn is donating their systems to us, and we set them up in schools and community center and teach people how to grown their own organic foods inexpensively and sustainably.
AeroGarden (part of MiracleGro) has been making home-based hydroponic systems since 2006. AeroGarden offers nine models of hydroponic home gardens as small as your toaster. They assemble in minutes without tools, have a control panel that turns lights on and off, and remind owners to add its liquid nutrient packs, which contain no pesticides or herbicides.
Contributions Also Made By
The Jacques Pépin Foundation was formed in June, 2016 by Jacques Pépin and his closest family to translate Jacques’ inspirational love of cooking, mastery of classic technique, and renowned teaching ability into action that benefits people disenfranchised from the workforce.