Totals
- Total revenue
- $128,805
- Total expenses
- $88,194
- Contributions and grants received
- $109,830
- Grants paid
- $0
- Program service revenue
- $17,963
- Membership dues (line 3)
- $0
- Investment income (line 4)
- $2,685
- Gain or loss on sale of assets (line 5c)
- $0
- Gaming and fundraising events, net (line 6d)
- -$1,673
- Gross profit on inventory sales (line 7c)
- $0
- Other revenue (line 8)
- $0
- Total assets, end of year
- $152,034
- Total liabilities, end of year
- $2,865
- Net assets or fund balances, end of year
- $149,169
- Program service expenses (Part III)
- $79,254
Program services were 89.9% of total expenses calculated — Part III's total program service expenses over total expenses, both as filed.
Mission and programs · 2025
Primary exempt purpose
The primary exempt purpose of Germaine's Culinary Inc. is culinary training for people experiencing intellectual and developmental disabilities. The hands-on training that Germaine's Culinary Inc. provides prepares participants for community-based work in the food industry.
-
Nourish & Flourish Spring Internship was a hands-on culinary training program for people experiencing intellectual and developmental disabilities. Eleven individuals ages 18-21 trained for 12 weeks alongside a professional chef in the commercial kitchen of Portland's First Baptist Church. Participants gained experience in basic cooking skills, kitchen safety and sanitation. They gained confidence and explored work in the food industry.
Expenses $12,385
-
On September 2, 2025, Germaine's Culinary Inc. launched Nourish & Flourish Kitchen Cohort One in Portland, Oregon. Nourish & Flourish Kitchen is a 16-week, curriculum-based culinary training program for people experiencing IDD. Six students in Cohort One prepared for work in the food industry alongside two professional chefs. Nourish & Flourish Kitchen is in session four days per week, six hours per day. Students learned safety and sanitation, cooking skills and other skills necessary to work in a commercial kitchen In addition to hands-on kitchen work, once a week students traveled into the community to visit prospective employers and learn about food systems. Students prepared resumes and participated in mock job interviews. While gaining marketable culinary skills, students prepared 100 meals per week for the free drop-in lunch hosted by First Baptist Church of Portland. Following graduation on December 19, 2025, students worked with employment specialists to apply for jobs in the food industry.
Expenses $66,869
As filed on the 2025 return.
Listed in Part IV
-
Lori Irish Bauman
Member, Board of Directors
- Total calculated
- $0
- Hours/week
- 3
-
Shaili Parekh
Secretary/Treasurer, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.5
-
Sam Desue Jr
Member, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.25
-
Jake Greenberg
Member, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.25
-
Kelsey Allan
Member, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.25
-
Cynthia Dulcich
Chair, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.5
-
Daniel McCoy
Member, Board of Directors
- Total calculated
- $0
- Hours/week
- 0.25
Compensation is as filed in Part IV of the Form 990-EZ: compensation, contributions to benefit plans, expense account, and hours per week. The total, marked calculated, is our sum of the three dollar columns, with a blank column counted as $0; the form itself has no total.
Grants on this return
No itemized grants to organizations on this return.
Provenance
- Return type
- form_990_ez
- Tax year
- 2025
- Filed
- 1 May 2026
- IRS schema version
- 2025v4.0
- Source object
- 202621209349201422
Check it against the return as filed: the GivingTuesday Data Lake hosts a public copy of the original XML.
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