Jan. 6, 2026
EP93: Heart of Hospitality: Chef Tracy's Journey at Pike Place Market
Send us a text This bonus episode of VoiceChefs revisits on of our first episodes and celebrates the indispensable role of volunteers in culinary and community service. Host Michael Dugan welcomes Chef Tracy Calderon, who manages the Atrium Kitchen and Cooking School in Seattle's Pike Place Market. Also running the Nourish Neighborhoods program, Chef Tracy shares how they have fed over 35,000 people during the pandemic with the help of volunteers. She reflects on her childhood, family influen...
This bonus episode of VoiceChefs revisits on of our first episodes and celebrates the indispensable role of volunteers in culinary and community service. Host Michael Dugan welcomes Chef Tracy Calderon, who manages the Atrium Kitchen and Cooking School in Seattle's Pike Place Market. Also running the Nourish Neighborhoods program, Chef Tracy shares how they have fed over 35,000 people during the pandemic with the help of volunteers. She reflects on her childhood, family influences, and career journey from public relations to becoming a chef. The episode highlights her initiatives like community meals and 'pay it forward' pop-up breakfasts, along with the indispensable contributions of her dedicated volunteers. They discuss her favorite recipes, culinary disasters, and the worst meals, emphasizing the impact of connecting with people through food. Chef Tracy also shares insights on securing good volunteers and the significance of unfaltering dedication to community service.
00:00 Introduction and Dedication to Volunteers
00:31 Meet Chef Tracy Calderon
01:14 Chef Tracy's Childhood and Family Influence
04:15 Transition to a Culinary Career
07:29 The Atrium Kitchen and Community Programs
09:24 Volunteers: The Heart of Nourish Neighborhood
16:48 Chef Tracy's Culinary Inspirations and Signature Dishes
23:06 Challenges and Kitchen Disasters
25:26 Nourish Neighborhood: How You Can Help
27:44 Conclusion and Farewell
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WEBVTT
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This bonus episode of Voice for Chef.
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Is dedicated to the volunteers, the heartbeat behind our kitchens, our communities, and this very podcast.
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Your time, passion, and willingness to serve without expectation reminds us that hospitality extends far beyond the plate to every volunteer who shows up, lifts others, and helps voices be heard.
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This episode with Chef Tracy Calderon is for you.
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Thank you for being the quiet force that makes meaningful change possible.
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Day on the show, you'll meet Chef Tracy Calderon.
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She runs the Atrium Kitchen and Cooking School in Seattle, Washington's Pike Place Market, but she also runs Nourished Neighborhoods.
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You'll learn about this amazing organization and how together with their volunteers, they have fed over 35,000 people in need in the Seattle area.
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During the pandemic, she'll also share stories about her childhood.
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Growing up, how she became a chef, and her passion for cooking and helping the community.
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Chef Tracy, I wanna welcome you to the show.
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Thank you for having me, Michael.
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It's a real pleasure and an honor Chef Tracy, can you tell us about your childhood and your family life growing up?
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And how that shaped you into becoming a chef
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growing up.
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I am the baby of five.
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I have three older brothers and an older sister.
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It was often that my sister and I would be playing in the backyard and we'd be playing restaurant, taking mud cakes and making them into pretend food.
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And it was, you know, I was thinking about that.
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Recently, I think that's where it started.
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We were playing pretend restaurant in the backyard and I was talking with another chef friend and he said the same thing.
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He knew his brother would make food out in the yard and pretend to bring things to their mom, and, and I think that it started that early on.
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My parents both loved cooking.
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My dad owned a heating and air business.
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My mom was a stay at home mom.
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She did the books for my dad.
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She literally was the mom that had hot cookies waiting when we came home from school.
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What kind of cookies?
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Um, usually chocolate chip or oatmeal raisin.
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Her Christmas cookies were something that we all look forward to.
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But mom would cook pretty much Monday through Friday and dad would get in the kitchen on the weekends and they had a really nice rapport in the kitchen.
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And I, I witnessed that.
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I experienced it growing up and I think that's where my foundation for the love of food started.
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What kind of meals did you have?
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Were they home, like down home cooked meals or what?
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What kind of cuisine?
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My father's Mexican his father came from Mexico in 1919, I believe.
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My mom was from Pennsylvania.
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Two very different cultures.
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The best way to, to get a picture of how I grew up eating on New Year's Day, the family tradition was to have tamales and sauerkraut and kasa.
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So I had both regions of my parents' lives represented in food.
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My mom learned how to make Mexican food from my dad's father and her enchiladas and tacos chili anos.
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They were the best ever and she could throw down with any Mexican mama, but she was from Pennsylvania.
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My dad he would do this great beef burgundy dish that I still think about, and I've actually cooked for our seniors a few times.
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But my mom and dad both loved cooking and yeah, if I got to do it all over again, I would've went straight into being a chef versus the detour I took to public relations.
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Okay.
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And can you take us forward, past, past your childhood and let us know a little bit more about how things developed in your career.
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So as a chef.
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I took a detour from public relations into I became my mom's caregiver.
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She was diagnosed with early onset Alzheimer's, and it was in taking care of her that I was starting to prepare meals for she and my dad and leave them in their fridge.
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And I realized that that's actually a service that people need.
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Not just people facing illness, but busy people.
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And to have hot, nourishing meals.
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They didn't have to cook themselves or they would weren't picking up takeout.
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It was in that transition time of both my mom's transition of her life, but also as a transition time for myself.
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So I left public relations behind me, became my caregiver for my mom, and then eventually I was able to get my mom into a really great daycare center and I got to go back to being her daughter versus being her caregiver.
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And I decided at that point that I was going to look into becoming a personal chef, and I started cooking for one family and I was their private chef.
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And then grew my business from there.
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And I think you mentioned something before about cooking school.
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Did you go to cooking school?
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I turned 40 soon after my mom passed away and I was newly divorced.
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So three major life events and I decided I was going to take myself to Italy and go to a cooking school.
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And I spent three weeks in Italy.
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Absolutely fell in love with it.
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That was.
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Really the start of my specialty gourmet food line, and I totally blame Italy for the name of it.
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Okay.
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It was seductive specialty foods.
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It seemed like a great idea at the time.
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I figured out how to bottle.
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My own products and I got certified as a food processor.
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I figured it out.
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So it was yet another way.
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So I, I went from being a private chef to a personal chef, to a caterer having a gourmet food line, and then eventually started leading food tours at Pike Place Market and eventually took over the Atrium Kitchen at Pike Place Market.
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And what was that like?
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It was one of those opportunities in my life where I knew the answer could only be yes, and I would trust that I would figure it out.
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So I was approached by the market when they decided that they were no longer going to manage the atrium kitchen, and I used to rent it from them.
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When they asked me if I was interested in taking over, I said yes.
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I would figure out how I was gonna pay for it.
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After that.
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It was a big leap of faith.
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I trusted that this was.
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The right path for me to be on.
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I always ask our chefs, what fork in the road did they come across?
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And it sounds like you came across a couple forks.
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Yes.
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It was a full drawer of cutlery.
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There were fork knives and spoons in there.
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Yeah.
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Yeah.
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And life doesn't take a linear path.
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Can you tell us a little bit more about the atrium kitchen?
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What kind of food do you serve and, and, uh, what is an experience like there?
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So at the Atrium Kitchen pre pandemic, I was leading, I would do food tours where I would take groups through the market.
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We would shop for our ingredients directly there at the market and bring everything back to the atrium kitchen and make a meal together.
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So it was part tour, part cooking class.
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I did that for, visitors to Pike Place Market, as well as corporate team building.
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I did several.
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Team building challenges.
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If you think Chopped and Top Chef, I did a, a mashup of those two culinary competitions and would break corporate teams into small groups.
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It was always a way to have fun with food, and that was really important to me, but also to make really good food.
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And then.
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I started two programs, nourish Neighborhood, which was a free community meal.
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All of the meals that we served at Nourish Neighborhood were based on my family recipes.
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I would, do a, a full meal, so a big salad to start side dishes, a main course dessert and a beverage.
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And that was completely staffed by volunteers and then also kindness in the kitchen, which is a pay it forward popup breakfast we did on Friday mornings.
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That was just down home cooking, I think biscuits and gravy, breakfast burritos, they were a favorite of our folks that would come for breakfast.
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And then the catering, higher end events in the evening time, I have the ability to rent out the Atrium Cater private events that way.
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So I've done some weddings, wedding receptions, birthday parties.
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Corporate events corporate fundraising, private auctions.
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Tell me a little bit about your volunteers.
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I'm, I'm really curious 'cause you were talking about one who was 22.
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So Jonah is a photographer.
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Okay.
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And he went to the school for photography.
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He needed, um, some gig work in between his catering or his, uh, photography jobs.
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Uhhuh and his brother actually recommended him to me.
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He came and he would help with the catering jobs.
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And then when the pandemic hit, he came to help with the kindness in the kitchen breakfast that we did.
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That's when I decided to start doing the senior meals, and I told him I would pay him as long as I could, and that March, 2020 he, at some point he stopped clocking in, so I went to run payroll at the end of the month.
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I'm like, Jonah, you haven't been clocking in.
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And he is like, well, I, I wanted to volunteer.
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Oh my gosh.
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And I just, I immediately started crying and he's been volunteering ever since.
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So whenever, like in December, I had a couple, two catering jobs and I was able to pay him.
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Mm-hmm.
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That made me happy.
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And then Eric.
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I've known Eric, not real well.
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We would see each other around the market.
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He was between jobs.
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He'd gotten actually laid off when the pandemic hit from his job.
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Eric came, volunteered with Jonah and I, so it was the three of us that started doing the senior meals.
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Then Brittany came.
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Brittany sent me a message through Instagram.
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She was moving here from Boston, her and her boyfriend.
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She'd been following Atrium Kitchen at Pike Place Market on Instagram and sent me a message that she'd love to come volunteer to help with these free meals for seniors.
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She fit right in and I, I've surrounded myself with three excellent human beings and I, I absolutely adore them.
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That's really special.
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Volunteers, the right volunteers are priceless.
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They really are.
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And it's kind of funny because Eric was always our dj.
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Um, he was in charge of music and one day he put on New Orleans brass music, the brass band.
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And I just, that's my favorite kitchen music to this day.
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I just, I love it, but they each bring something special.
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Jonah is a rock.
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He is kind and nice and it's really hard to fluff him up.
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He's just, he's so calm no matter what's going on.
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Eric is an excellent baker.
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Brittany is kind, she's a flight attendant for Delta and she was furloughed for several months.
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And you know, Delta has their Delta graciousness and it definitely translated and she's just very, very kind.
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They sound like heroes to me.
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They are, yes.
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They're definitely my heroes.
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We'll be back after a quick break.
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How do you find good volunteers for Nourish Neighborhood?
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They find me.
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The people that sought me out to volunteer were automatically good volunteers because they saw the need for what we were doing, and they wanted to be of service in that way.
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So I think that someone that doesn't feel it the same way, someone that you know, food isn't their passion.
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It's not their love language.
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They're not going to seek a volunteer opportunity that is serving people.
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I really believe that the great volunteers that I've worked with over the last three years have found me.
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And how many meals have you served
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at the Nourish Neighborhood Community?
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Lunch, we had served 9,100 meals.
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Mm-hmm.
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Since the pandemic started, we started cooking free meals for seniors.
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And we served over 25,000 free meals.
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That is incredible.
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It's a lot of food and I've cooked all different cuisines.
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We were counting the different regions and cuisines that I've cooked, and we came up with 17 different ethnic menu items that we've gotten creative with.
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How many volunteers do you currently have?
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I currently have three.
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Jonah, Eric, and Brittany,
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I would think that you have more volunteers sometimes when things get busier or,
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Pre pandemic.
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When we were doing the free community lunch, I would have anywhere from six to 14 volunteers.
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I had a couple like Pam.
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Pam was able to volunteer every single month at our community lunch.
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She's a amazing human being.
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I absolutely love her and adore her.
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She was kind of my head volunteer and she would be great about training the new people that would come in.
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I had a couple corporate groups, a group from Wells Fargo, came in a couple times actually, and then I had folks from visit Seattle.
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Came and volunteered at one of our lunches bloom Projects, which is a construction project management company.
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They came and volunteered.
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The one thing that I always have maximum volunteers was for our Thanksgiving breakfast that we did, and that was Nourished neighborhood breakfast that we would do Thanksgiving morning, and a lot of the shelters and food banks, the places that give free meals.
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On holidays, they focus on lunch or dinner, and I realized that there was maybe a need for breakfast on Thanksgiving.
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So I started a Thanksgiving Nourish neighborhood breakfast.
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I averaged about 30, 35 volunteers to execute breakfast for over 200 people.
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Wow.
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You know, one thing I've noticed is that around holidays, people volunteer.
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But a sad thing is that other times you need volunteers.
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Yes.
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So I think it's always a good time.
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It's always a good time to volunteer.
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People are in need 365 days of the year, and it's at the holidays that we hear more about being of service.
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And it's not that it's not needed at the holidays.
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365 days a year, people need food.
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You've talked a lot about your passion for volunteering, but you also have a passion for being a chef.
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What chef do you admire the most?
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Or has there been a chef in your life that's mentored you or you've followed in a blog on tv?
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Uh, reading books?
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It's hard to pick one.
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I would say locally.
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I worked at Harvest Vine for I think just under two years.
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I really admired the executive chef Joey, as well as the sous-chef.
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Elise.
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What I realized is that Elise was an anomaly in the industry.
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She was a really.
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Is a really competent female chef.
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And there are times that I think of her kind of ask myself, what would Elise be doing right now?
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So she really inspired me.
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Joey's calmness in the kitchen is something that I think back on, you know, if I'm actually going back to the first week of the pandemic, when we started making these meals, Joey reached out 'cause they had closed harvest.
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Fine.
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Joey reached out and asked if there was anything he could do to help, and he came and volunteered he and his son, and he helped make meals those first couple weeks.
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And I thanked him and I, I told him I couldn't have done it without him, and he said, yes you could.
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You just, you needed me to be here to be calm.
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And he was.
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Right.
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Yeah.
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So I think that Elise and Joey had a direct impact.
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Locally famous chefs.
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I love Ina Garten just because she's in my mind like us
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as far as food goes.
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What would you say is the best meal that you've ever cooked?
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Harvey Wineman, I think is his name.
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He was a food editor at.
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Wine Spectator Magazine.
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He was going to a winery out in Woodinville, and the winemaker reached out to me and asked if I could prepare a meal that would go with each of the wines that he wanted Harvey to taste.
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That meal was probably the best meal I've ever executed on.
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I made a Sable fish.
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He actually told me that it was the most perfect piece of fish he'd ever had.
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And I remember the wine maker telling me, he's like, I wanted him to talk about my wine the way he was talking about your food.
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So that meal I remember fondly.
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Yeah, sometimes it's just a simple meal.
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Can you describe the dish?
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Which one?
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The stable fish.
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