http://www.dccentralkitchen.org News from DC Central Kitchen http://www.dccentralkitchen.org/article.php?id=327 After 16 weeks of intensive culinary training, the 14 men and women of the 85th Culinary Job Training class have graduated, overcoming histories of unemployment, addiction, and incarceration to begin new careers. 12 of the 14 graduates have already been hired at area restaurants and food service providers, and will be earning an average wage of $12.42 an hour – over $4 higher than DC's minimum wage. Of the already employed graduates: 1 student is employed at Cheers Hospitality Services at the Washington Convention Center 1 student is employed at Ping Pong Dim Sum 1 student is employed with Fresh Start Catering, DC Central Kitchen's social enterprise, and will be working out of DC Central Kitchen's new facility, the Nutrition Lab 2 students are employed within DC Central Kitchen production, and will be feeding the soul of the city preparing over 5,000 meals for the DC community each day 1 student is employed through Fresh Start Catering at DC Public Schools, and will be preparing the nearly 4,000 healthy, locally-sourced, scratched-cooked meals that DCCK serves to DC students every day. Graduates of Class 85 were excited to begin their new careers in the culinary industry, and ready to embark on new chapters of their lives. "DC Central Kitchen has given me another chance to live life to the fullest," said Class 85 graduate Patrice Skinner. "I don't just have a job now, I have a career." Class 85's graduation on Friday featured guest speaker Gregg Griffie, Director of Culinary Development at Marriott International. The J. Willard and Alice S. Marriott Foundation is the generous sponsor of CJT Class 85. Gregg spoke of his own humble beginnings as a prep cook 16 years ago, and advised Class 85 to work diligently, continue learning, and have fun in the kitchen. Theresa Carter, CJT Class 72 graduate, also offered words of wisdom to Class 85. Theresa has been a foodservice worker at Georgetown University Hospital since graduating from the CJT program 13 years ago. Congratulations to the graduates of Class 85, and special thanks to the J. Willard and Alice S. Marriott Foundation for their generous support.   Below, CJT graduates describe their emotions before taking the stage at Friday's graduation: http://www.dccentralkitchen.org/article.php?id=326 We just wanted to share an update about what's happening with our Healthy Corners program, which launched a few weeks ago. DDOE (District Department of Environment) just signed on to conduct energy audits for all participating stores. This will include replacing any old appliances/equipment with energy efficient ones. This is approximately a $5,500 value per business. There are currently 20 stores participating. We are aiming to have all 30 by the end of this week. So far we have delivered 1300 lbs of produce and out of the 8 stores we are currently delivering to, they have generated over $250 in sales. Next week we will deliver equipment (mini fridges and shelving units) to stores who applied for a mini-grant. This will allow us to begin delivering to all stores. The Washington Post printed an article about the program on Sept. 30th. This week we added homemade granola and trail mix to the bundles In addition, we're releasing two maps and a guide about the program: Healthy Corners Stores Map DC Food Deserts and Stores Map Healthy Food Retail Program Guide http://www.dccentralkitchen.org/article.php?id=325 ServSafe is a food handlers certification that can help our students find higher paying jobs in the restaurant and hospitality industries. DCCK's provides the test on-site as part of the Culinary Job Training program. Through study and incorporating techniques into their kitchen work, students are learning the right way to handle food to prevent cross contamination. One hundred percent of CJT Class 85 passed the exam. Way to go! "I want to knock this test out so it gives me the confidence I need to succeed." said Willie Dorsey of Class 85. Students like Willie and Jonathan Cayol studied hard to pass the exam. Jonathan says that DCCK has become his place of solitude and peace, giving him expectations for a better life. "I see other people at my level in jobs and it makes me positive about where I can be." http://www.dccentralkitchen.org/article.php?id=324 Last week, Class 86 students cooked off for four judges: Tres Bailey from Wal-Mart, Glen Spindler from Keeny Produce, Kathryn Hanley of the Hanley Family Foundation, Kevin Villalovos of Hyatt. The dish was Cioppino, a fish stew traditionally made from the catch of the day. The students broke into teams and were judged on various criteria including taste and presentation. The four judges gave the class some helpful advice for their careers and life. The cook off provides another opportunity for the students to build their skills, work in a team, and receive feedback from experienced cooks and connoisseurs. http://www.dccentralkitchen.org/article.php?id=323 Last week was the launch of DC Central Kitchen’s Healthy Corners program. The program will bring fresh produce to food deserts around the District. The Healthy Corners team went out this week to set up one of the first stores in the Deanwood neighborhood. A & S grocers will now be able to provide fresh bananas, tomatoes, apples, oranges, lemons, carrots, green peppers, and potatoes to their customers at low prices. Upon entering the store, the Healthy Corners team worked with the shop owner to set up the optimal space for the fresh produce, which they are getting for free thanks to the program. A food desert is any area in the industrialised world where healthy, affordable food is difficult to obtain. Healthy Corners addresses this problem by making affordable produce available in corner stores, which commonly lack fresh food options. http://www.dccentralkitchen.org/article.php?id=322 Today DC Central Kitchen officially celebrated the opening of its second kitchen, the Nutrition Lab. DCCK staffers were proud to host Deputy Secretary of Agriculture Kathleen Merrigan and many sponsors who made this launch possible. The Nutrition Lab houses DCCK’s Fresh Start Catering, the Healthy Corners program, and will produce nutritious meals for DC Public School students. The newly renovated and larger space will make it possible for DCCK to prepare more local produce, generate more revenue, and create more jobs for folks who need a second chance. DCCK CEO Mike Curtin and Deputy Secretary of Agriculture Kathleen Merrigan Mike Curtin gives a tour of the Nutrition Lab http://www.dccentralkitchen.org/article.php?id=321 Washington-based mobile application Venga is kicking off fall with Stuff the Bus - a two-week, fresh food drive to benefit D.C. Central Kitchen. Debuting at the H Street Festival on Saturday September 17, 2011 and culminating at Truckeroo on Friday, September 30, people can bring donations or purchase produce from the Venga bus' "virtual store." We've got some great folks helping us out at these spots, including Chefs Spike Mendelsohn, José Andrés, Mike Isabella, and more! Bring your friends, family, and coworkers down to one of the locations next week and help us bring healthy, hearty food to communities in need. Also, download Venga's free mobile app during Stuff the Bus and they'll donate a fresh farm meal to DC Central Kitchen. What a good deal! Visit the Stuff the Bus website for a complete schedule and for more info. http://www.dccentralkitchen.org/article.php?id=320 On Thursday, Virginia Seafood visited DC Central Kitchen. Mike Hutt, Executive Director for Virginia Seafood's Marine Products Board, taught Culinary Job Training Class 86 how to prepare Chesapeake Ray, a delicious, mild tasting fish caught along Virginia's Eastern Shore, the Chesapeake Bay, and its many tributaries. The class also also learned that the Chesapeake Ray is sustainably harvested, "Save the bay, eat a ray." A special thanks to Mike Hutt and Virginia Seafood, 2011 Capital Food Fight Sponsor, for giving our students an engaging and entertaining lesson in cooking something different. Students will expand their culinary tool kits and access to jobs by knowing how to prepare exciting dishes with unusual ingredients. http://www.dccentralkitchen.org/article.php?id=319 Culinary Job Training Class 86 was all about Heritage Day this Wednesday, where the students learned to cook cultural dishes from experienced local chefs. But another great benefit to DCCK's Heritage Day is the career advice gained from interacting with real chefs in the business. "You've got to be able to make mistakes and learn from them," said Chef Danny Alahouzos from Prime Foods as he was preparing a delicious Mussaka. Head Chef Dan Shaw from Diet-To-Go demonstrated how to prepare Channa Masala and touched on the importance of punctuality in the restaurant and hospitality industries: "You've gotta be on time. That's so important in this business." Chef Everett Francis, Executive Sous Chef at Centerplate, put the students to work to help prepare his Cajun Chicken & Shrimp with Linguine. Heritage Day continues to be an important event for CJT students. Knowledge of how to cook cultural dishes and the career insight gained from experienced chefs gives these students the confidence they need to find cooking jobs in a variety of businesses. http://www.dccentralkitchen.org/article.php?id=318 President Obama, First Lady Michelle, and daughters Malia and Sasha lent a hand to DC Central Kitchen on Saturday, helping to prepare over 4,000 meals for local social service agencies in honor of victims of 9/11. President Obama and Malia helped prepare a healthy gumbo, while Michelle and Sasha packaged local corn, sealing it for freshness for use in DCCK's meals during the winter. President Obama and daughter Malia prepare a healthy gumbo with Culinary Job Training program graduate and Fresh Start Catering Executive Chef Jamillah Linkins. (Photos by Leslie E. Kossoff-Pool/Getty Images) Sasha and Michelle Obama prepare salads with Allison Sosna, Executive Chef of Contract Foods. (Photo by Samantha Appleton/White House) President Obama described DC Central Kitchen as "an incredible program," highlighting the impact of the Culinary Job Training program. "This kitchen here is feeding 5,000 families a day," President Obama said. "And at the same time they're also training people directly in the culinary arts. So as a consequence folks going through this program end up being employable in restaurants facilities and hotels all across the region. An incredible program." DC Central Kitchen staff were amazed at the warmth and kindness displayed by the First Family. Chef Allison Sosna, a DCCK chef at Walker Jones Education Campus, had a lengthy discussion with First Lady Michelle Obama about food access, food stamps, and healthy school meals. DCCK President Robbert Egger spoke with President Obama about the role nonprofits play in the American economy. The President also talked to graduates of the Culinary Jobs Training program, and joked around with Kitchen staff about his basketball skills. Special thanks to the First Family and the Secret Service for an unforgettable visit to DC Central Kitchen. More photos will be released by the White House soon. Through job training, meal distribution, and supporting local food systems, DC Central Kitchen is building long-term solutions to the interconnected problems of poverty, hunger, and homelessness. Please visit www.dccentralkitchen.org/programoverview.php to learn more about how DCCK is combating hunger and creating opportunity in Washington, DC and across the nation. http://www.dccentralkitchen.org/article.php?id=317 DC students returned to school - and their cafeterias - last week, and for kids at 7 DC public and charter schools, that means receiving locally-sourced, scratched-cooked meals prepared by DC Central Kitchen every day. For the second year in a row, DC Central Kitchen will be providing healthy breakfasts, lunches and suppers at 7 schools across the District. Last summer, DC Public Schools selected DC Central Kitchen to provide made-from-scratch meals as part of a pilot project to improve the quality and nutrition of its foodservices. This school year includes the addition of two high-profile schools - Alice Deal Middle School and Walker Jones Education Campus. DC Central Kitchen served over 334,000 healthy meals to DC students last school year, and this year is already set to exceed that number. At Walker Jones Education Campus, Chef Alison Sosna and her team of six Culinary Job Training graduates were busy preparing breakfast for the school's 436 students. About 95% of the students are on a free or reduced lunch program. "The faculty and students have already been so supportive and excited about the healthy meals we're serving now," said Chef Alison. "It's going to be a great year." Planning out the day's meals at Walker Jones One of the bulletin boards at Walker Jones showing seasonal produce from our suppliers in the Shennandoah Valley. Another bulletin board highlighting fun facts and nutrition information about the seasonal produce used in our meals. http://www.dccentralkitchen.org/article.php?id=316 Step into your local corner store in NE Washington, DC and you'll likely find a wide variety of salty treats and processed candies – but fresh healthy snacks? That can be a real challenge. DC Central Kitchen is taking this problem head-on with a new initiative that aims to directly improve access to nutritious options in the District. Healthy Corners - an affordable wholesale delivery service for fresh produce and healthy snack items - will begin delivering nutritious options to 18 corner stores and other small retailers in Wards 5, 7 and 8 later this month. To launch this new program, DC Central Kitchen will be hosting a kick-off celebration on Saturday, August 20 at the Deanwood Recreation Center. We hope to see you there for healthy snack samples, a visit from the Truck Farm, and more information about the Healthy Corners program!   Healthy Corners Kick-off Celebration Saturday, August 20 1-4pm Deanwood Recreation Center 1350 49th Street NE DC (across the street from the Deanwood Metro) http://www.dccentralkitchen.org/article.php?id=315 Douglas Carter first learned about DC Central Kitchen's Culinary Job Training program while living in a DC half-way house. He'd already tried multiple other post-incarceration transitional programs, but none had offered him the compassion and support that he needed to get his life back on track. At Friday's graduation, Douglas stood before the packed auditorium of Class 84's friends and family and described what made DC Central Kitchen's program so powerful. "This is not just a culinary arts program," said Douglas. "This is a program that's feeding the soul of the city." Douglas is now an employee of Fresh Start Catering, and will be working each day at the new DC Central Kitchen Nutrition Lab. "I think I'll be working at DC Central Kitchen for the rest of my life," said Douglas. "I know I hurt my community in the past, but this program changed my life. I don't just have a job now – I have a career." Douglas stood alongside 18 other graduates of the CJT program at graduation on Friday. The majority of his classmates are already employed at area restaurants and dining services. The class has an average hourly wage of $11.71 - over $3 higher than DC's minimum wage. Class 84's lively graduation ceremony included guest speakers Victor Albisu of BLT Steak, and Frederick Green, a graduate of the 83rd Culinary Job Training Class who is now a cook at the Fairmont Hotel. The Culinary Job Training program enrolls unemployed adults overcoming homelessness‚ addiction‚ and incarceration in sixteen week professional education program‚ preparing them for success in the kitchen and in life. http://www.dccentralkitchen.org/article.php?id=314 There's only thing one thing that could bring college students from around the country to Washington, D.C. in this summer heat: the annual Campus Kitchens Project Boot Camp. CKP Boot Camp brings together emerging CKP leaders from across the 31 Campus Kitchens sites for three packed days of hands-on training. These students are learning how to make their Campus Kitchens tick - from lessons in food safety, to recipe creativity, to volunteer management. On Monday, the 30 leaders planned their own lunch and traveled to various professional kitchens to prepare the meal. Later, the group talked about asset-focused community development - or the reciprocal community relationships that can help a Campus Kitchen grow and thrive. The group returned to the kitchen on Tuesday to volunteer at DC Central Kitchen, and received some words of wisdom from DC Central Kitchen Founder and President Robert Egger and CEO Mike Curtin. These future Campus Kitchen leaders will also train in leadership development, food procurement, gardening initiatives, and social media, among other things. Boot Camp culminates with the National Restaurant Association's ServSafe examination, which certifies students to act as safety managers in kitchens. The Campus Kitchen Project replicates DC Central Kitchen's model of food recycling and meal distribution outside of Washington, D.C. - but each CKP site introduces its own ideas and innovations. There are currently 31 Campus Kitchens across the country, and we are working to expand to more locations with the generous support of Walmart and Sodexho. http://www.dccentralkitchen.org/article.php?id=313 Michael MacNair (MacNair Travel) and Rod Lawrence (JBG Companies) started the first (but not the last) Team DCCK as part of the Annual Catoctin Challenge. Each rode 65 miles through the mountains on Saturday, followed by a 35 mile return, raising more than $3,500 for DCCK's mission.  DC Central Kitchen, Habitat for Humanity of Frederick County and 1 in 6 were the three organizations involved. Stay tuned for next year's ride—we want to build the Team to 20 riders next year. Iif you are a friend of the Kitchen and a cyclist – Mark your calendar! http://www.dccentralkitchen.org/article.php?id=312   Competition was cooking in the kitchen yesterday during a Caribbean fish chowder cook-off. Students in Class 85 learned the value of teamwork in a battle that tested their creativity and ability to work under pressure. Students were divided into five teams, and each team was challenged to make a Caribbean fish chowder with a complementary side salad. They had time to plan and perfect their recipes, but were only given an hour and a half to make the dishes for final judging. Our guest judges included Mandy Toomey of the Carlos Rosario International Public Charter School, Mirline Boutin of the Bank of Georgetown, Kirsten Bowden of Pepco, Winston Bao Lord of Venga, and Chef Gregory Griffie of Marriott. Marriott is a longtime supporter of the Culinary Job Training Program, and is the sponsor for the entire 85th Class. Everyone was blown away by the students' striking dishes: bowls made of pineapple that were overflowing with tropical fruits, green salads sprinkled with coconut and strawberries, and five delicious, but very different, fish chowders. Though all of the dishes were impressive, Team Tropical Madness was awarded first place. But for winning team member Jason Edwards, the cook-off was more about his classmates than his prize. "It's not about winning for me. It's about my team," he said. The cook-off is one of a series of events in our Culinary Job Training Program, which prepares underemployed individuals to work in the food industry and equips them with the tools to overcome poverty and become self-sufficient. Special thanks to our guest judges for making this event possible!   http://www.dccentralkitchen.org/article.php?id=311 DC’s youth are accustomed to seeing concrete parking lots and commercial trucks. What they’re not used to seeing are gardens full of thriving, blooming plants in the sunshine. These seemingly separate images came together last week when DC Central Kitchen’s Truck Farm visited Shaw Community Ministry’s summer day camp. The Truck Farm, a garden planted in the bed of a pick-up truck, is an interactive, traveling tool that gives urban youth the opportunity to learn where their food comes from and get excited about healthy eating. This miniature farm has already produced spaghetti squash, tomatoes, carrots, flowers, and herbs. Kids at Shaw Community Ministry eagerly tried to identify the Truck Farm’s ‘bumper crops.’ "It's a pickle!" shouted a young boy when Karli Hurlbaus, the Kitchen’s Nutrition Education Coordinator, held up an unfamiliar vegetable. She said that it was actually a cucumber and explained how pickles are made from cucumbers. At the end of the lesson, students got to harvest and sample a few cucumbers from the truck. In planters set up next to the Truck Farm, other students planted their own radishes, which would sprout within days. A third group of kids learned about plant parts and discovered how different parts work together to make a plant grow. Thanks to the innovative approach of the Truck Farm, these students demystified their perception of fruits and vegetables while embracing the tenets of healthy eating. This summer, the Truck Farm will visit dozens of area youth programs as well as the USDA Farmers' Market where you can visit it each Friday from 10am to 2pm. http://www.dccentralkitchen.org/article.php?id=310 The sizzle of finely grated tomatoes hitting hot oil nearly drowned out Chef Ramon Martinez's voice as he told students that all of the variations of paella developed from one ancient recipe, which he was in the midst of preparing. Students in Culinary Job Training Classes 84 and 85 listened intently during this cooking demonstration, which brought Spanish paella straight to DCCK. Chef Ramon came to the kitchen armed with three huge paella pans and, more importantly, two expert cooks who have been making paella for over forty years. Chef Rafael Vidal and his wife Josefina Vidal traveled from Valencia, Spain, the birthplace of paella, to share their culinary heritage with CJT students. They taught students how to make traditional paella, a dish of rice, chicken, rabbit, butter beans, tomatoes, green beans, and saffron. The ingredients were simple, but the flavors were robust and rich. After the demonstration, students had the chance to talk with the chefs as they ate platefuls of paella. This cooking demonstration was a part of DCCK's Culinary Job Training Program, which teaches underemployed individuals the skills they need for culinary careers and empowers them to overcome histories of addiction, incarceration, and homelessness to become productive, successful, and happy members of society. This event was only possible thanks to the time and effort of Chef Ramon Martinez of Jaleo, Chef Rafael Vidal, and Josefina Vidal. Get a taste of this team's incredible paella for youself at the 9th annual Paella Festival, which will be held July 18-31. http://www.dccentralkitchen.org/article.php?id=309 Spicy aromas wafted through the Kitchen on Wednesday at Class 85's Heritage Day, an event which celebrated cooking styles and dishes from around the world and gave students the chance to interact directly with successful chefs. Students were introduced to three different cultures' cuisines during this event. Chef Ossie Fernandes of the Marriott at Metro Center and Cuisine Beauties shared his Indian heritage with students, teaching them how to make butter chicken and basmati rice. Another demonstration was led by Chef Jerald Thomas, a graduate of the Culinary Job Training Program who now works at Fresh Start Catering, DCCK's social enterprise. He showed students how to make Lamb Tagine, a Moroccan dish that used ten different spices and was packed with heat and flavor. In the third demonstration, Chef John Paul Damato of Jaleo encouraged students to create culinary masterpieces using every last scrap of food in the kitchen. His dish of ratatouille and stuffed chicken was artfully garnished with extra vegetables and herbs, and he explained to students that he would turn the leftover chicken bones and vegetable peels into stock. After the demonstrations, students sampled all of the food while the chefs answered their questions about the culinary industry. When asked what advice they had for students, all three chefs emphasized the importance of being excited about their work. "It's the passion and the drive that sustained me in this industry," said Chef Jerald. Students are fostering their own passions for cooking through events like Heritage Day, a part of the Culinary Job Training Program. Thank you to the chefs for making this event possible! http://www.dccentralkitchen.org/article.php?id=308 Hundreds of DC Central Kitchen volunteers and staff streamed down the aisles of the Washington Convention Center yesterday, collecting over 150,000 pounds of unused foods at the end of the 57th Annual Summer Fancy Food Show. Vendors at this three-day culinary showcase, which featured 2,400 exhibitors and 180,000 specialty food items, generously donated their remaining items to DCCK. This food will be used to prepare the 6,000 meals that we make each day, and will also be redistributed to local agencies. The 180 pallets of food that we recovered from the Fancy Food Show is equivalent to what we bring into DCCK over the course of two months. This marks the largest single donation in DC Central Kitchen's history. Nearly 200 individuals contributed their time to make this historic event possible. In addition to the individual volunteers who answered the call to serve, we had groups of volunteers from SRA International, Inc; Intuit Small Business Sales Consultant; Center for Student Missions; Legacy Sustainability Management; Hospitality Industry Professionals Network; Gonzaga College High School; Bank of Georgetown; Fannie Mae; US Navy; Greater DC Cares; WDCJCC; NFL Players Association; Clean & Sober Streets; Central Union Mission; and Steinbruck Center at Luther Place. We are so grateful to vendors at the Fancy Food Show for this incredible donation. This event wouldn't have been possible without the collaboration between DCCK, vendors, and volunteers. Thank you!