Updates for Culinary Job Training
In addition to reaching the $10,000 fundraising mark, the primary goal for the 10 for 10 campaign is for every staff member to make a donation to support their DC Central Kitchen family. Staff who support DC Central Kitchen with a financial donation are making a tremendous statement that says, “I believe in my work.”
Of the 150 employees at DCCK, 60 are graduates who work full-time and earn living wages with quality benefits. Each and every day, we witness the power of food as a tool to change lives and build community. Our work at DC Central Kitchen is more than a job, our employees believe in it.
DCCK Procurement and Sustainability Manager, Amy Bachman says: “I am participating in the 10 for 10 campaign again this year because I believe in the work of DC Central Kitchen. I have seen the successes of our Culinary Job Training program through my colleagues I work with every day. I believe it’s important to support the work of my organization through my personal investment as well as through my training for the race. It’s my way of putting my money where my mouth is when I talk about all the great work the Kitchen does and that I truly see value in the investment.”
Matt Schnarr, expansion and partnerships manager for DCCK’s national sister nonprofit, The Campus Kitchens Project, adds: “It might seem a bit strange to ask employees to give back to the organization where they work, but for me, campaigns like this show the commitment of our staff to the overall mission of the Kitchen. There is something very powerful about coming together as a family to support the heart of the Kitchen – the Culinary Job Training program. For me, it is about more than just raising money. I give because I believe in what we are doing and want to support our work in any way I can.”
So far, our colleagues have raised $6,300, but there’s still time to help! Visit the fundraising page to learn more about how you can contribute!
DC Central Kitchen’s most recent Culinary Job Training class marked the end of 14 weeks of training and the beginning of their future at last Friday’s graduation ceremony.
The Walmart-sponsored class was joined by friends, family, DCCK staff and alumni, and esteemed guests at the U.S. Navy Memorial and Heritage Center to commemorate the achievements of Class 99.
Nina Albert, Director, Public Affairs and Government Relations for Walmart gave the keynote address in which she remarked that it’s not just about hard work, but the courage to go after your dreams that makes someone successful in life.
Class 99 had a lot to celebrate. Current employers include Marriott Key Bridge, Nando’s PERi-PERi, Clyde’s Restaurant, Levy Restaurant, and CulinAerie. Students are earning an average hourly wage of $12.00/hour.
During the course of the program students welcomed esteemed guest chefs Vera Oye’ Yaa-Anna (The Palaver Hut) and Rock Harper (Chef and DCCK supporter) and participated in field trips to L’Academie de Cuisine and Jaleo DC.
Internship partner sites for Class 99 included:
Aramark – American University
Marriott Key Bridge
Sodexo at Marymount
Sodexo at Trinity
Sodexo at USCCB
Sodexo at Venable
Water and Wall Restaurant
Thank you to the Walmart Foundation, our many guest chefs, and our internship and restaurant partners for supporting Class 99. Without you, DC Central Kitchen would never be able to continue our work creating opportunity in DC. Thank you!
If you missed this graduation, be sure to mark your calendar and join us to celebrate the achievements of Class 100 on July 10!
For more images from this celebratory event, be sure to visit our Flickr page.
My name is Vikas, and I’m the CEO of a group of companies based in Manchester, United Kingdom. I spend about one third of all my time on philanthropic projects. I had read a lot over the years about DC Central Kitchen, and during a recent visit to an international trade summit in Washington, D.C. I couldn’t resist the opportunity to pay them a visit.
A wonderfully warm greeting was my first experience of DC Central Kitchen (DCCK), and within minutes of arriving and I was engrossed in conversation with a smartly dressed and confident woman, Tarina (pictured above), in a DC Central Kitchen uniform telling me about how wonderful this organization was. It was just half an hour later that this woman would tell me her story, describing how she was an ex-convict, spent part of her life homeless, and never thought she would ever get away from her drug and alcohol addictions. My host (Andy, the organization’s COO) also told me that when he first met this lady she was introverted, isolated and broken. Just one year later, here she was – one of the warmest, happiest and most confident people you could wish to meet, a transformation she attributes to DC Central Kitchen.
In 25 years, DCCK has grown from being an idea to becoming an organization with an annual budget of $13 million and more than 150 employees. The numbers are staggering: DC Central Kitchen prepares and distributes close to 1 million meals a year for local nonprofits, including homeless shelters, rehabilitation clinics, and afterschool programs. Aside from the (obvious) nutritional impact, their meal distribution program also saves their nonprofit partners close to $3.7 million in food costs.
Given that close to 100% of their Culinary Job Training program cohort arrived facing severe life challenges – the majority having periods of incarceration, drug or alcohol abuse issues, and chronic unemployment – it’s incredible that in 2014, the program’s graduates had a 93% job placement rate (one graduate is even a cook at the Eisenhower Executive Office Building for the White House).
“We want to be a model for businesses,” Andy said to me. “We’re a living wage employer, and we want to show people that you can run a business, change lives, and make a profit in the process…”
Similarly unusual in the sector is the distance they manage to keep between the hard-reality of running a non-profit, and the soul needed to bind together souls.
A tour of the kitchen was the next wonderful part of my journey, meeting dozens of graduates of DCCK’s program whose lives had been transformed with a mix of empowerment classes, structured (paid) work opportunities, and the chance to build a new family within DCCK’s walls. The atmosphere is light, fun, and much like a ‘start-up,’ but behind this exterior is a very serious social enterprise, one that operates with the efficiency of a for-profit entity while supporting DCCK’s training program.
That’s all before we even look at their national sister organization, The Campus Kitchens Project (replicating DCCK’s core activities at college and high schools throughout the US).
By this point, I was hugely inspired by DCCK when I met Jeff Rustin. Jeff has been with the organization for just over four years and runs their daily empowerment program (and much, much, more). He is exactly the mentor that every young person in the USA should have, and told me stories of many of the people they’ve helped, including one harrowing account of a woman who was beaten to within an inch of her life by her partner, and had put her four young kids to bed in their car for their own safety, on one of the coldest days of the year. When Jeff reached them, the children were practically frost-bitten and he took them to hospital, along with their mother, and started working with them. Only a short time later, the family is doing well, has a home of their own, and two of the kids are even in college. They’re so grateful, that Jeff gets a Father’s Day card from them. This is just one of thousands of stories DCCK sees.
One of the most powerful things DC Central Kitchen has is its authenticity. This is not a charity that just means well, but one that is made up of people that have been through, experienced, and overcome the challenges that their beneficiaries face in their daily lives. Jeff recounted the story of speaking to a group of young men, who had histories of incarceration, and who were struggling to connect to him and his other speaker.
“I still know my number!” he told them (speaking of the unique number each inmate gets when they go to prison). “….I asked these young guys, who has a number lower than mine? Come on! Stand up! Nobody did…” Having spent many of his formative years in jail (before most of his audience were even born), he has turned his life around in the most profound way possible and now helps thousands of people to do the same. “People need to have faith, I’m not talking about God, but they need faith in something, and most of all, themselves….”
Poverty is endemic in the developed world. Whether you go to Europe, the USA or elsewhere – behind the wonderful shiny exterior of business hotels, conferences, and tradeshows is the reality of cities where, as in the case of most American cities, one in four people are excluded from the economy. Organizations like DC Central Kitchen give the support people need to thrive, and also- frankly- to survive, and that’s good for everyone.
During my time with DCCK, I asked a number of people I met what it was that kept them so close to the organization. Unanimously, the answer I got from every single person was single, “family.”
Women’s Empowerment Class 2 got the chance to test their pastry skills last week while they worked to create one of more than 80 birthday cakes made by culinary professionals to celebrate Jacques Pépin’s 80th birthday on Friday.
The International Association of Culinary Professionals (IACP) honored Pépin at its annual conference, which kicked-off on Friday night with a staggering 80 birthday cakes made by some of the biggest names in the culinary world, including DC Central Kitchen’s culinary students.
DCCK students had the great fortune of working with Willow co-owner and pastry chef Kate Jansen, who volunteered her time to help the class bake, build, and decorate their cake that would be presented alongside works by Spago pastry chef Della Gossett, Baltimore’s Charm City Cakes, and DC-based Paisley Fig Bakery, among many others.
The excitement didn’t end with our cake on Friday night. On Sunday, DCCK was again recognized by the IACP during their awards luncheon where DCCK CEO Mike Curtin accepted the Local Community Service Award on behalf of the Kitchen. The award recognizes the work of a member of the local community who has had an important and indelible impact on the Annual Conference host city.
DCCK was honored to be involved in this incredible weekend with IACP. For providing Chef Pépin’s 80 cakes experience for our students, for recognizing DCCK for our work impacting DC residents, and for the countless other internships, jobs, and opportunities provided by culinary professionals to our graduates – thank you!
On March 4 Culinary Job Training Class 99 visited longtime DCCK partner, A Wider Circle. The organization located in Silver Spring, MD furnishes the homes of more than 4,000 families a year and provides unlimited professional attire and accessories for those in need. With graduation and upcoming job interviews around the corner, we took the men of Class 99 to A Wider Circle to experience the tangible capstone of becoming a professional – bringing home a suit.
DC Central Kitchen and A Wider Circle have maintained a strong partnership for years. Their professional attire showroom not only includes a personal shopper to help our graduates find the right style for their personality, but the organization has also been relied upon to help our graduates find furniture for their first home. The partnership exemplifies good business for nonprofits. We’re able to focus on skilled culinary training while providing A Wider Circle with clients who are ready to use furnishings and clothing as they become self-sufficient and take on the next chapter of their lives.
DCCK Outreach Specialist Jeff Rustin says: “One thing I love about this partnership is that it really helps our students move in the right direction. They are deserving of this kind of attire and once they put it on, you can see their confidence in their smiles and the way they carry themselves.”
We’re suiting up our graduates in more ways than one. We’re preparing them for their future and a path of stability. Our dual classroom focus on personal empowerment and culinary skills is further supported by a guided job search process and mock interviews conducted by our workforce development team. Last year at DCCK we saw 96 students graduate with a 93% job placement rate. We’re proud of what our students accomplish, and it wouldn’t be possible without the wraparound services and support we receive from partners like A Wider Circle.
Come join us at Class 99′s graduation at 2pm on April 10 at the US Navy Memorial & Heritage Center to see these motivated men and women dressed to impress for their new lives ahead!
A critical new policy brief from the Community Foundation of the National Capital Region (CFNCR), entitled “Charting the Course,” brings new attention to the employment crisis facing individuals in our community without a high school diploma or its equivalent. “More than 60,000 DC residents are essentially locked out of the City’s economy” due to this lack of credentialing, the brief claims, before rightfully calling for strategic investments in a “strong workforce development plan to bring these residents into the District’s economy as full and successful participants.”
At DC Central Kitchen, we couldn’t agree more. In 2014, our Culinary Job Training program began recruiting and accepting more individuals without high school equivalency to better serve this marginalized population. Upon graduation, 83% of these students found a job with a starting wage of $9.84 an hour—not bad, but not as good as DCCK’s typical results. The same percentage of individuals with diplomas found a job upon graduation, but they earned nearly a dollar more an hour, with an average starting wage of $10.62.
But we didn’t stop working with our graduates at graduation. Our students without high school equivalency ultimately achieved a 100% job placement rate, but they and our workforce development staff had to work harder and longer to find employers that would accept them. Critically, over time, the wage gap between those with diplomas and those without them closed. Within a year of graduation, individuals without high school equivalency were earning an average of $10.82 per hour, while those with it were earning $11.08.
Our sample size isn’t huge, and no one program could possibly serve the 60,000 women and men excluded from DC’s economic opportunities. Our results show, however, that there is hope. We join the authors of this valuable policy brief in calling for a smart, strategic, and adequately resourced solution to this crisis. We’re happy to share what we’re learning, and eager to join our nonprofit, public, and private partners in the effort to put our neighbors back to work.