At the Red Rabbit Harlem kitchen, we prepare over 20,000 meals every day. But before our meals are baked, grilled and packaged, we start with fresh, simple ingredients. A whole lot of them.
Meet the man in charge of procuring all the ingredients that make up each Red Rabbit meal, Red Rabbit's Inventory Specialist, Corey Forde.Read More
In honor of Mother's Day earlier this month, we're featuring a mother-daughter pair for this month's employee spotlight. Burna and her daughter Pamela work in our bakery and are responsible for cooking up the delectable cheddar scones, biscuits and muffins that are sent out to our schools each day. Made from scratch, with love and among family, it's no wonder this baking duo is beloved by all the Red Rabbit staff.Read More
Sandra's bountiful energy in the early mornings makes her a favorite presence around the Red Rabbit kitchen. Over her three years with the company, Sandra has contributed her talent across all our hard-working teams, having spent time on our packout line, our prep crew and most recently, serving as an Assistant Cook for ourLocal, Organic team. We chatted with Sandra to learn more about her interests outside the Red Rabbit kitchen. Here's what she had to say.Read More
Each month, we'll highlight one of the many incredible employees at Red Rabbit that help spread our mission of bringing healthy, made from scratch meals to schools.
Meet Val, the Operations and Service Associate at Red Rabbit. If you've ever called the Red Rabbit office, you've most likely spoken to Val, who is the voice of our help line from 7 am - 3 pm each day. Born and raised in NYC, Val is a full time mom and college student majoring in Business Management. Read our interview with her to find out how she got her start at Red Rabbit and how she got her nickname.Read More