Culinary Job Training Class 88’s Cook Off: Egg Foo Young
Yesterday, Culinary Job Training Class 88 cooked off to produce their best rendition of Egg Foo Young. They were joined by 7 judges: Ken Crerar (Council of Insurance Agents & Brokers), Rhonda Small, Tony Lipari, and Kim Tate from the United Way, Kate Jansen from Willow Restaurant (and her mother Jane), and Reuven Sugarman from Cuba Libre.
New Culinary Instructor Afiya Howell explained how the class prepared all week by making test versions of the dish and learning to work in teams. Marianne Ali, Director of Culinary Job Training, expressed how learning to work with others is an important component of the program.
Zachary Mason, Class 88 Student, said of his experiences thus far: “The past 6 weeks for me have been beautiful. I learn something new every day. I like the hustle bustle, the rush of kicking it out.”
Congrats to Clyde, Millena, Kaprina, Loretta, and Haywood from Team Dim Sum and Dim Sum More, who took first place. Thanks to all of the judges who asked very enlightening questions to our students.
Heritage Day chefs inspire Class 88 with career advice
This Wednesday was Heritage Day for Class 88. Students learned how to make cultural dishes from experienced local chefs, who also shared career and life advice.
This Heritage Day featured three chefs: Reuven Sugarman of Cuba Libre, Kate Jansen of Willow Restaurant, and Anthony Lombardo of 1789. The three chefs stressed the importance of perseverance and working hard as the students begin their careers.
“It’s not like you just graduate from this program, get a job, and you’re set for life. You’ve always got to push forward and work hard to stay ahead,” said Chef Lombardo.
Students helped the chefs prepare three fantastic dishes: Beef Picadillo, Spring Asparagus Bisque, and Lombardo Meatballs.
A special thanks to the chefs who made this a memorable Heritage Day.
Meet Culinary Job Training Class 88
Here is a brief profile of each student from Culinary Job Training Class 88.
CJT Class 87 Graduates with Packed Audience
Culinary Job Training Class 87 graduated last Friday. It was a packed crowd at the U.S. Navy Memorial and Heritage Center as Jim Vance, Anchor for NBC 4, gave a compelling talk to the graduating class. At graduation, 14 out of 19 students were hired (74%) and half of those hired had full benefits. The average hourly wage was $10.89. Check out some of the employers:
- Sodexo
- DC Central Kitchen
- Holiday Inn College Park
- Old Ebbitt Grill
- Crystal Enterprises at NOAA
- Cheers Hospitality Services
- Fresh Start Catering with DCPS
We would like to thank Jim Vance and former CJT graduate Jeffrey Lustre from Class 75 who told his incredible story at the event. Thanks to all of the people who attended. This was one of our most well attended graduations and it really shows the family and community support for the program.
Below a scene from one of the afternoon’s most touching moments, when Robert Egger surprised one of our graduates, Michael Parsons, with a job.
Staff Profiles: William Ferrell, Culinary Job Training Class 81 Graduate
William Ferrell, Culinary Job Training Class 81 Graduate and Production Cook at DC Central Kitchen talks about how the program changed his life.
How did you find out about DC Central Kitchen?
I came to DC Central Kitchen after spending 17 years in prison. After prison and spending some time in a half-way house, my whole plan was to make myself more marketable.
I had done telemarketing before doing time and my approach was to learn as much as I possibly can about what I would be doing. I was good at my last job. I thought I would be fine when I got out of prison, but the guy who interviewed me for a telemarketing job said I was basically overqualified.
They invited me back to a second interview and they told me they were concerned about the amount of time I had been incarcerated and how I’d adjust.
At least he was honest and I can respect that, but that was when the reality set in. I had no idea that this was my calling. DC Central Kitchen gave me a second chance because people are not judging you here.
What did you think about the Culinary Job Training Program?
I thought the curriculum was really challenging. The Life Skills curriculum in particular really got me to open up. We all learned a lot about each other and I am always trying to learn more.
What have you gotten out of working at D.C. Central Kitchen?
I have a second chance now. I had a chance to work other places after graduation from the program but I decided to stay here because giving back is really what I want to do. When I see a homeless person on the street, I can now say that I am helping him because of the work I do here.
What do you like about working at DC Central Kitchen?
I like working with the volunteers. I think most kids don’t have a lot of direction and I can help make an impact on their lives when I interact with them here. Volunteers are what make this place run, along with donations and contributions.
What have you learned from other graduates?
I learned that a lot of the graduates had the same life experiences that I had, having just gotten out of prison. We all lean on each other and support each other.
What is the best advice you could give someone who is considering the Culinary Job Training Program?
I would say the first thing you have to do in order to change is change how you think about things. You have to be honest with yourself. It’s a thought process – How you respond to things and how you think about things. If you change the way you think about things, you can change your life.
