Salvation Army Kroc Community Center
Dear Members,

Governor Baker has allowed the opening of our fitness area with many restrictions. We are excited to welcome members back to The Salvation Army Kroc Center in Boston on Monday, February 1st as we open Fitness Floor, Cardio Loft, and Expanded cycling studio in the Gymnasium.  The Water Park as well as all other departments are NOT allowed to open as of yet.  We will offer access to the fitness areas by reservation only.  90 minute sessions (per person or family) MUST be reserved ahead of time either by CLICKING HERE or by phone (617-318-6900) during business hours.

 We recognize the fact that COVID-19 has impacted each of us in different ways.  Therefore, please email BostonKroc.Sales@use.salvationarmy.org if you need to change or discontinue your membership.  As our staff is limited, please be patient with us in responding.

Members will enter only through the Dudley Street Entrance and will have their temperatures taken (contact-less). By State guidelines, no one with a fever of 100.3° or higher is allowed in the building.  All members must wear masks.  Social distancing of at least 6 feet will be required throughout the building. The floor will be clearly marked for safety.   Hand sanitizer stations will be available throughout the building. The locker rooms will not be available. Please refrain from bringing a bag to the facility. Please bring your own mats, towels, and water.

As we are able to open other areas of the Kroc Center, notices will be sent out to all members and posted on social media.

May God Bless You.  Stay Safe!



The Culinary Arts Training Program was created by Chef Timothy Tucker at The Salvation Army Center of Hope in Louisville, KY in 2005. He has brought that successful formula to Boston to offer free job skills training in the culinary arts to non-traditional students.  

The Culinary Arts Training Program is a 10-week course serving the Dorchester/Roxbury community for students in need.  It teaches knife skills, food terminology, kitchen safety standards, recipes, and effective work performance. Our strong community partnerships help place graduates with top chefs in their local communities and beyond. At the program’s heart is a belief in healing lives from the inside out. That starts with fresh, healthy, mindfully prepared food. The program provides all the culinary training needed to become employed in a restaurant or commercial kitchen, life coaching, and employment support for those who are ready to commit to a new career.  Students also graduate with  college credits and a Jr. Apprenticeship certification from the Commonwealth of Massachusetts.  The services are provided free of charge to our students.  

The costs the program $4,000 per student to run the program, and it only succeeds because of the incredible spirit of our students and instructors and the generosity of donors. As an additional fundraising effort, The Boston Kroc Center hosts weekly (except in Summer months) lunches prepared by the culinary students. This initiative titled "International Feast Fridays" provides an education and cultural experience to the students as they venture into researching various cultures, countries and regional foods. By creating carefully prepared cultural dishes from around the globe, the community has the opportunity to try a different spin on lunch and the appetizing work of the culinary students.


*** Be sure to check our social media networks for added dates and other special culinary events***



We are looking for new students now for our winter class, starting January 2021

All classes run Monday - Friday 9:00am-2:00pm

* No classes during Summer months


Applicants must be 18 years of age. For more information on pre-registering, please pick up an application at our Welcome Desk. or contact Timothy Tucker at  Timothy.Tucker@use.salvationarmy.org. No phone calls, please.






Biography of Timothy Tucker


Chef Timothy TuckerTimothy Tucker grew up in Springfield, Illinois and attended culinary school at Sullivan University in Louisville, Kentucky. After graduating from Sullivan, he went on to work as a PM line cook at two upscale restaurants in Dallas and Seattle.

The restaurant work was followed by a brief stint as a research and development chef for a frozen-food manufacturer in Louisville where he learned first-hand all about the chemicals and additives that go into processed foods. It is here that he first realized how far his passion was for cooking with healthy un-processed foods.

After his short stay in the “culinary industrial complex” Timothy took a job as the head chef at Fox Hollow, a natural medicine facility on an organic farm just outside of Louisville. There, he was able to gain great experience in growing; farming and cooking organically where he began to develop a culinary philosophy that would go on to govern the next ten years of his life and work as a chef.

In 2005, Timothy began a job as Executive Chef at the Salvation Army’s Center of Hope Meal Service, where he cooked over  400 meals for  low-income men, women and families, each week. After learning about a kitchen skills training program at a Salvation Army Program in Los Angeles, he was inspired to create my own Culinary Training Program at the Center of Hope. He designed this 10-week course to help people get out from below the poverty level and into a culinary career.

After five years at the Salvation Army in Louisville, he was invited to develop and run a similar program at the Miami Culinary Institute at Miami-Dade College. Recently he just joined the Salvation Army Kroc Center Boston as the Culinary Arts Training Manager.


Call 617.318.6954 or email Timothy.Tucker@use.salvationarmy.org.


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