Koshland Science Museum Hosts DCCK’s First Healthy Plate Cook-Off

Last week, Culinary Job Training students cooked-off at the Koshland Science Museum to prepare healthy meals using the USDA’s MyPlate guidelines.

Staff from the Institute of Medicine’s Food and Nutrition Board (FNB) lent their taste buds to judge each team on taste, appearance, and overall healthiness.

The first-time event was a huge success for the class, drawing nearly 100 people to the museum and increasing their knowledge of preparing healthy and balanced meals.

The Koshland Science Museum hosted this community event in partnership with the Cultural Programs of the National Academy of Sciences as part of the National Academies’ African American History Program. This program was established in 1985 to heighten awareness of the contributions of outstanding African Americans in science, engineering, medicine, and the nation’s welfare.

A special thanks to the Koshland Science Museum and the Institute of Medicine’s Food and Nutrition Board for making this event such a success!

Prior to the cook-off, teams learned about healthy meal planning from FNB staff.

Class 87 Cooks Off to Showcase Culinary Skills

Class 87 showcased their culinary skills last week by competing t0 make the most delicious bouillabaisse. The Cook Off is an important event for each culinary job training class as it gives students the opportunity to have their newly acquired skills judged by professional chefs and members of the business community. DC Central Kitchen was proud to host the following judges:

Chef Skippy
Chef Instructor – Potomac Job Corp

Susan Callahan
Chef Instructor – UMES

Nancy Ware
Court Services and Offender Supervision Agency

Adrienne Poteat
Court Services and Offender Supervision Agency

Vicki Davis
TD Bank

Donna Grisby
TD Bank

New volunteer registration system launches today

Today, DC Central Kitchen launches a new and easier to use volunteer registration system.

The new volunteer calendar also allows you to view opportunities in several different formats. If you already have a volunteer login via the old system, you will need to create a new login to use this system. One benefit is you can now view opportunities without registering or logging in.

DC Central Kitchen sees tens of thousands of volunteers every year and they are crucial to producing over 5,000 meals each day at our 2^nd Street Main Kitchen. We’re now opening opportunities to volunteer at the Nutrition Lab on Evarts Street, where Fresh Start’s revenue generating programs need help generating thousands of additional meals.

As part of an effort to improve the volunteer program, we’re also asking you to fill out a quick survey about your experiences. Please pass this link onto your group.

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.

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.

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