Combating Hunger, Creating Opportunity


DC Central Kitchen is America's leader in reducing hunger with recycled food, training unemployed adults for culinary careers, serving healthy school meals, and rebuilding urban food systems through social enterprise.
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DC Central Kitchen

Monthly Archives: January 2012

, January 26th, 2012

Culinary Job Training Class 87 learns international cuisine

This Wednesday was Heritage Day for Class 87. The students learned international cuisine and career advice from experienced local chefs. A special thanks to these chefs for helping expand our student’s skills. With an expanded palette, Culinary Job Training students will have more job opportunities.

Chef Frida Johnson from the Swedish Embassy prepared Stuffed Swedish Cabbage Rolls.

Chef Mikko Kosonen from the Finish Embassy prepared warm smoked salmon with finish style mushroom salad and dill pickled cucumber.

Chef Enrique Valazquez from The Borinquen Lunch Box prepared a Puerto Rican dish, stuffed green plantains with picadillo.


Chef Maziar Faviar from the Peacock Café prepared Naaz Katoon, a Persian roasted eggplant and pomegranate dip.

, January 24th, 2012

Alice & Jose help bring in a record breaking Sips and Suppers

This past weekend, Alice Waters , José Andrés, and Joan Nathan joined forces to support DC Central Kitchen’s and Martha’s Tables 4th annual Sips and Suppers. The weekend raised $200,000, to be split between the 2 organizations.

400 socially conscious foodies joined us all at the Newseum, where 15 restaurants and 10 artisans practiced their culinary crafts and dished out high-end eats. Local mixologists joined in with delicious cocktails and craft brews.  Together with great Jazz and a beautiful space, they entertained guests that chatted about the issues – Hunger, homelessness, nutrition education, urban farming, healthy school food meals, obesity and the like.

The following day, Sunday Suppers attracted close to 500 guests (20-40 per home) at 20 homes with meals prepared by top chefs from around the country and even the world!

DCCK CEO Mike Curtin: “The generosity of the Restaurant/Chef community is unmatched here in DC. This, coupled with the vendors that donated product, equipment, hotel rooms, etc., not only made these events amazing, but allow us to do what we do every day.”

Jose, Joan Nathan, Mike Curtin

, January 23rd, 2012

State of the Kitchen 2012

On Thursday, January 19th, DC Central Kitchen celebrated its 23rd birthday at the Washington Convention Center with a presentation and Q & A featuring CEO Mike Curtin and President Robert Egger.

It was a rare opportunity for all DC Central Kitchen staff to meet in one place and share a conversation about where the organization is headed.

Below is a copy of that presentation, which highlights our successes and goals for the next year. We also learned about CFoward, a new independent nonprofit advocacy organization created by DCCK founder Robert Egger.

[pdf  http://www.dccentralkitchen.org/files/stateofthekitchen2012.pdf]

Check out this photo of the room packed with DCCK staffers. DC Central Kitchen has grown over the past few years.

All hands on deck at DC Central Kitchen's "State of the Kitchen" gathering

, January 20th, 2012

Today at Our Schools: Chef Jamillah’s Banana Bread

This morning at our seven DC Public Schools, students were treated to Chef Jamillah’s Banana Bread along with local apples from Kilmer’s Fruit Orchard in Inwood, West Virginia, low-fat cheese sticks and milk. Our cooks at the Nutrition Lab baked 50 sheet trays of banana bread from scratch to feed our 1700+ students. As you can see in this shot of Tarina and Shawndella caught in action, they had a pretty good time baking and put lots of love into this recipe’s debut at the schools.

, January 15th, 2012

New York Times: The Capital’s Kitchen

Check out this New York Times Op-Ed featuring DC Central Kitchen. Read More >>


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DC Central Kitchen


425 2nd St NW, Washington, DC 20001 (Near Union Station)
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