http://www.dccentralkitchen.org News from DC Central Kitchen http://www.dccentralkitchen.org/article.php?id=209 DC Central Kitchen works hard to prepare our Culinary Job Training students for success. This week, the students participated in two of the most important parts of that effort: the week-long internship placement, and a coordinated job search. During the internship, students spend 40 hours under a mentoring chef at a local foodservice business, preparing for a real working environment. Our internship site partnerships include: Centerplate @ the Washington Convention Center Gaylord National Resort & Convention Center Sodexo @ Marriott International Marriott Metro Center Holiday Inn Capitol Fairmont Hotel Eurest Dining Services @ National Institutes of Health Sodexo @ National Geographic Society Sodexo @ Canadian Embassy "My internship has shown me many aspects of the culinary field. I have learned so many different food preparations and Chef Manning and Chef Oscar, as well as all the employees, are truly helping me to better my culinary skills," commented Jule, a student interning at Marriott International in Bethesda, MD. After completing their internship, students are evaluated by their site supervisor. Class 75 has received the best intern evaluations in the history of the Training Program. We continually strive to improve our programs, so that our students are confident and fully equipped to work in the foodservice industry. "The improved intern evaluations are a direct result of our enhanced skills training," said Marianne Ali, Director of the Culinary Job Training Program. Following their internship, students participate in a coordinated job search. They receive guidance in resume development and practice for job interviews. "I have had nothing but great experiences working with DC Central Kitchen’s graduates. They are hard working and have an intense desire to give back to the community. The skills they learn in and out of the kitchen during their time at DCCK not only benefit our day-to-day operations, but the people we serve. I will continue to hire them for this very reason,” says Demetrios Recachinas, Manager of Food Programs at Martha’s Table. I am truly grateful to have had the opportunity to be a student at DCCK. It not only taught me the essential culinary skills, but it helped me learn to be responsible for my actions and confirmed that I can achieve the goals that I previously only dreamed of," said Jule, Culinary Job Training student. Special thanks to all of our internship sites, especially Marriott International in Bethesda, a new site that began through the efforts of Jim Burke, a DCCK Board Member. Thanks to Tom Fletcher and Chef Manning at Marriott, who enabled the program at Marriott International to get started right away! We would also like to acknowledge the Culinary Job Training Advisory Council, a council of local industry professionals who provided feedback for the enhanced skills training. http://www.dccentralkitchen.org/article.php?id=208 (above) Greg Turner, Murry's Regional Operation Manager, fills the DCCK truck to the brim with lean chicken DC Central Kitchen is forming partnerships to improve the nutritional content of our meals. Over the past year, we've reached out to local farms and food distributors for fresher produce and leaner proteins. One such partnership includes Murry's Family of Fine Foods, who recently made a 12,500 pound donation of lean frozen chicken to DC Central Kitchen. "We love to help DC Central Kitchen. It's really the perfect way to strengthen the community we do business in," said Greg Turner, Murry's Regional Operations Manager. Another example is the Gaylord Hotel in Price George's County, which provides the Kitchen with nutritious prepared meats, including chicken, turkey, beef and pork. The Kitchen receives 60-70 pans of prepared meat at least twice a week from the Gaylord Hotel, all of which Kitchen Director Chef Jerald regards as the "highest quality." "We've made a really strong commitment to provide meals with fresh, nutritious, local ingredients," said DC Central Kitchen CEO, Mike Curtin Jr. "We don’t want to perpetuate health problems in our community. We've found that with strategic partnerships, we can provide nutritious meals while at the same time supporting a strong local food system." In addition to improving the nutritional quality of meals, donations from both Murry's and the Gaylord Hotel save money that can be used for programs such as First Helping and the Culinary Job Training program. Special thanks to Murry's and the Gaylord Hotel for their generous donations of lean, nutritious protein. We are thrilled to have both Murry's Family of Fine Foods and the Gaylord Hotel as new and powerful partners in our mission to combat hunger and create opportunity! http://www.dccentralkitchen.org/article.php?id=207 DCCK Local Foods Intern Elsie (blue jacket) helps unload the vegetable waste. DC Central Kitchen recently began an initiative to compost with the help of Clagett Farm in Upper Marlboro, MD. Since October 2008, Clagett Farm has donated over 4,000 pounds of fresh produce. As Clagett Farm continues to provide the Kitchen with increased amounts of fresh produce and volunteer opportunities for gleaners, our new composting partnership is a great way for us to reciprocate: the Kitchen donates one trashcan full of vegetable waste to Clagett Farm's compost pile every two weeks. Our composting efforts allow our goals in sustainability to go full circle, providing an eco-friendly purpose for the huge quantities of vegetable waste generated as a result of our Co-op Shift and the increase in fresh produce now used in our meals for our clients. "By composting our vegetable waste, we are staying true to our goal of using every resource available. We are also giving back to a loyal donor," comments Jamie Schuman, Manager of Partner Relations at DC Central Kitchen. Composting also fits well with DC Central Kitchen's other green activities, such as donating our used cooking oil and recycling. Special thanks to Clagett Farm, a great partner who makes environmentally sustainable practices a priority! http://www.dccentralkitchen.org/article.php?id=206 The Department of Veterans Affairs has awarded our own Bill Hepler with the Certificate of Appreciation for his outstanding work with homeless veterans. Bill and the rest of our street-outreach team work hard to connect veterans with Veterans Affairs, walking alongside them as they overcome obstacles that may discourage them from accessing the VA’s resources and programs. These services include mental health, job training, housing, medical assistance and drug treatment. For example, Veterans Affairs recently helped coordinate a process that led to a veteran entering independent supportive housing. This client had been homeless for a very long time, suffering from paranoia and alcohol-induced dementia. With his permission, Bill was able to access his medical information from Veterans Affairs, which in turn connected him to a mental health program and once receiving treatment, enabled him to find supportive housing. Congratulations, Bill! http://www.dccentralkitchen.org/article.php?id=205 Fresh Start Catering is making environmental improvements a top priority. In addition to using more local and seasonal food, Fresh Start Catering is also using Taterware as disposable ware. Taterware makes compostable knives, forks, spoons and other kitchenware from potato starch. Fresh Start Catering's Contract Foodservice at Washington Jesuit Academy, led by Executive Sous Chef Allison Sosna and cooks Trintonia Cole and Duane Drake, goes green with the following improvements: 1-Chemical Makeover All of the dish soaps, detergents and floor cleaners used in the kitchen at Washington Jesuit Academy have been converted to products from Eco Solutions, a company that sells only non-hazardous, non-toxic and non-polluting formulas. 2-Reducing Our Carbon Foot Print Through new sourcing, Fresh Start Catering is providing the students at WJA with food that is more locally and seasonally obtained. In addition, more meals are made in-house as opposed to being ordered pre-made and ready-to-heat. The cooks Trintonia and Duane make everything from scratch, including muffins, pizza, pancakes, cookies and lasagna. Good home-cookin' decreases food costs and delights the faculty and student body. 3-Composting and Gardening Two faculty members at WJA, as well as Executive Sous Chef Allison Sosna from Fresh Start Catering, formed a partnership to begin WJA's first kitchen-to-garden composting system. The compost from the scraps of the WJA kitchen will be used in the school's garden. Some of the vegetables and herbs produced in the garden will be used in meals for students, creating a full-circle sustainable food cycle. Congratulations to the Fresh Start Catering staff at WJA for beginning these new GREEN Initiatives! Interested in using Fresh Start Catering for your event? Please contact Ama Blankson-Wood, Catering Sales and Events Manager for Fresh Start Catering & Contract Foodservice at 202.234.0707 x125 or ablanksonwood@dccentralkitchen.org. http://www.dccentralkitchen.org/article.php?id=204 (above) Walmart staff member, Carolyn Parham (DCCK's Volunteer Program Coordinator) and Ray Bracy, Wal-Mart Vice President for Government Relations. Staff from Congressman John Boozman's office and Wal-Mart had a great morning volunteering together at DC Central Kitchen. "This is my third time volunteering. I enjoy getting to know the students and staff and hearing their stories," said Ray Bracy, Wal-Mart Vice President for Government Relations. Wal-Mart's relationship with DC Central Kitchen began in October of 2008. "We liked the ideas behind DC Central Kitchen because they correlated with two of our main pillars for giving – food, nutrition and fighting hunger and job training," stated E.R. Anderson, the Regional Media Director. "After visiting the Kitchen, we realized that not only is this a good cause, but it's an amazing organization that changes lives." Since their first experience at the Kitchen, Wal-Mart staff has attended graduation, judged at Cook-offs and become the main sponsor for the Capital Food Fight. They also hope to become regular volunteers. "Volunteering at the Kitchen is a great thing for us to do as a team," said E.R. With Wal-Mart's headquarters located in Arkansas, they also have close ties with Congressman John Boozman (R-AK3), a Co-Chair on the Congressional Hunger Caucus. Jamie, a legislative correspondent for Congressman Boozman, was initially nervous about volunteering but felt more comfortable once she saw how much the DC Central Kitchen staff enjoyed working in the Kitchen. "I don’t know how to cook, but I can definitely help prep vegetables!" she said as she peeled carrots. Zach, also from Congressman Boozman's office, works daily with legislation focused on hunger, social service and nutrition issues. "It's great to get a hands-on perspective," he said. After working under the kind yet watchful eye of Miss Dot in salad production, Zach summarized what he learned in this statement: "I learned that this is Miss Dot's Kitchen!" Thanks so much to all of our volunteers! You make 4,000 meals a day possible. http://www.dccentralkitchen.org/article.php?id=203 (above) Deborah Hughes, member of the winning team Five Flavas, proudly displays her team's culinary success! This past Wednesday, the Culinary Job Trainees seared, chopped and mashed up a storm as they competed in the Cook-Off to create the best Stuffed Flank Steak. Evaluated on presentation, creativity, preparation techniques, composition and taste, the various teams tried to combine just the right ingredients to appeal to the judges. In addition to practicing their culinary skills, the students also had to develop their teamwork skills. "We each had different responsibilities," commented a student from team SummerThyme, winner of the Taste Award and second place overall. "I had to trust my teammates to get their job done so I could do my job." The winners of the Cook-Off were Terrance Cook, Deborah Hughes, Derek Nelson, Mary Johnson and Jeff Lustre. The winning team, also known as Five Flavas, presented an Argentine classic Stuffed Flank Steak called Matambre, accompanied by Empanadas, Stuffed Mushrooms and Orange Flan. The dish impressed the judges with its professional technique, gorgeous presentation and ambitious menu. Our panel of outside judges included: Maddy Beckwith from FreshFarm Markets; Peter Abrahams, publisher of DC Magazine; Christina Curry, Sous Chef at Dupont Café; And Krystal Register, MS, RD, LDN, a Wegmans Nutritionist The quarterly Cook-offs, part of the 12-week Culinary Job Training Program, provide the students with the opportunity to collaborate and stretch their culinary horizons as they prepare for their new careers in food service. Special thanks to our judges! http://www.dccentralkitchen.org/article.php?id=202 Culinary Job Training Students from Class 75 had a full day this past Friday working at one of DC’s finest restaurants, Mie N Yu. The day began with an impressive tour of the restaurant with Mie N Yu staff Oren Molovinsky, Chef Tim Miller and Mike Cherner. Next, students received an introduction to the restaurant’s Farm to Table process, which uses only all-natural and sustainable ingredients from local farms. Students also learned about the importance of "whole animal purchasing," and went on to the Mie N Yu state-of-the-art kitchen, where they immediately practiced the knowledge they had gained from the lecture. The students worked on lunch production, helping to prepare some of the food to be served at the restaurant. The final product of the combined efforts of the Culinary Job Trainees and the Mie N Yu chefs was a beautiful feast in the Baroque Room. Special thanks to the Mie N Yu staff and chefs for their devotion to the Culinary Job Training students at DC Central Kitchen. http://www.dccentralkitchen.org/article.php?id=201 On Wednesday, DC Central Kitchen hosted three area chefs to celebrate Heritage Day with our Culinary Job Training Class. Guest chefs included: Chef Najmieh Batmanglij - Cookbook Author and Authority on Persian Cuisine Chef Lester Field – Murphy’s Grand Irish Pub Chef Cesare Lanfranconi - Spezie Class 75 was lively and ready to learn from these culinary masters. Teams of eight students rotated through each chef’s station, learning how to make a specific ethnic cuisine, as well as gleaning advice and inspiration about careers in food service. With Chef Najmieh Batmanglij, trainees learned how to make a delightfully sweet Persian Rice Salad with Candied Orange Peel and Carrots. At Chef Lester Field’s station, students made Irish Meat Pie with Gravy, Cajun Tuna with White Sauce and Artichoke Spinach Dip. And finally Chef Cesare Lanfranconi guided the students in making Homemade Gnocchi with Salsa di Pomodorini Freschi (Fresh Marinated Cherry Tomato Sauce). "Class 75 usually asks a lot of questions and they did not disappoint in that respect. Their questions were well placed, the chefs really appreciated their interest and the food was outstanding," summarized Culinary Arts Coordinator Linda Vogler. The Heritage days are part of a series of special events in the curriculum of the Culinary Job Training program, each designed to broaden the repertoire of these new culinary professionals. The program is aimed at preparing our trainees for a career in the food service industry, giving these underemployed individuals the tools to triumph over poverty and become self-sufficient. http://www.dccentralkitchen.org/article.php?id=200 Wake Forest senior Grace Johnson was recently honored with the first-ever AmeriCorps Outstanding Service Award presented by North Carolina Campus Compact. NC-ACTS! (North Carolina-Activating Citizenship Through Service!) is the largest AmeriCorps program in the state with 500 students from 30 campuses providing direct service to community agencies and schools in the areas of education, human needs and services and volunteer recruitment / capacity building. Grace Johnson was nominated by Coordinator Melissa Duquette as someone who goes above and beyond the responsibilities and duties stated in her Service Site Agreement. Grace was eligible for the award because she contributed 300 hours of volunteer service to the Campus Kitchen. She was selected from a pool of 5 finalists. In recognition of her service, both Grace and the Campus Kitchen at Wake Forest University will receive a cash award. Read more about NC-ACTS! Want to get involved? CKP is looking for motivated, organized Campus Kitchens volunteers like Grace to help us plan the 2009 CKP Leadership Conference. Applications are due May 15. Click here for the application. http://www.dccentralkitchen.org/article.php?id=199 On Tuesday, DC Central Kitchen celebrated the graduation of our 74th Culinary Job Training Class. The graduates stood proud and tall in their brand new chefs coats as they walked on stage. The ceremony featured guest speaker Carla Hall, longtime friend of the Kitchen, and recent star of Bravo’s “Top Chef” television show. “Expect more from 74” was the class motto, and never before has a class lived up to its motto so well.  For the first time, 100% of the trainees who started the 12 week curriculum graduated from it.  Our training staff has worked hard to improve our retention rate, but this success also comes from the constant support that the members of this class provided for each other. The class also set a new high standard on the ServSafe exam, with 100% passing the test, and a 94% average score. The majority of the graduates are now employed, after having completed our rigorous 12 week curiculum. During the training program, the students received solid education not only in the culinary arts but in computer literacy, job hunting, and life skills. During the course of the program, the class helped produce over a quarter of a million meals for social service agencies in the city; giving important service to the community at the same time they worked to better their own lives. Their successes were also a great introduction to the program for the students of the incoming class, who were present at graduation to see "the joy on the other side" of the difficult endeavor they have begun. http://www.dccentralkitchen.org/article.php?id=198 On March 28th, the kick-off of the Campus Kitchen at Johns Hopkins University in Baltimore marked the opening of the 20th Campus Kitchen across the country. The opening ceremony was held in University Baptist Church which has offered the use of its industrial kitchen for meal preparation. Speakers included university President Ronald J. Daniels and Mike Curtin, CEO of DC Central Kitchen. Curtin explained that Egger’s idea for CKP came from the concept of taking what was right in front of him and rearranging the resources. "University kitchens around the country are not being used to their full potential," Curtin said. "There are so many young people who want to serve, and so much food going unused." D.C. Central Kitchen has an agreement with the agencies to which it provides food. All the money that they save by receiving meals must be invested to help their clients on the road to self-sufficiency. "How can we pretend that by providing food, we’re fighting hunger?" Curtin said. "We don’t want to be an enabler. We want to empower." After the kick-off, volunteers prepared pasta primavera, bean salad and fruit salad for Manna House, a local center for homeless services. Students use vans belonging to the university’s Center for Social Concern for pickups and deliveries. http://www.dccentralkitchen.org/article.php?id=197 On Monday, children participating in the Annual White House Easter Egg Roll used eggs that were prepared right here in DC Central Kitchen. Last week, our staff hard-boiled almost 5,000 eggs and delivered them to the White House. The Kitchen has a history of involvement with Presidential events going back to our founding. Our very first food recovery was from the inaugural party of President George Bush Sr. in 1989. "Over the years, our partners in the community have realized that the real power of our model lies in strategic partnerships, more than just donations," said CEO Mike Curtin. "We used to pick up food at these events; now we're often the ones preparing it." http://www.dccentralkitchen.org/article.php?id=196 DC Central Kitchen is proud to recognize the one-year anniversary of its evening Co-op shift, which brings volunteers to the Kitchen three nights a week to prepare and chop fresh produce. Since the Co-op shift began, the Kitchen has been able to accommodate nearly twice as many volunteers and is using substantially more fresh and local fruits and vegetables in its meals. We received 200,000 pounds of donated fresh produce since the Co-op shift began – a 128-percent increase over the previous 12 months. "The Co-op is all about is partnering with local farmers to cut our costs and get the most out of our resources," Co-op shift supervisor Bo Sims said. DCCK has taken this opportunity to drastically reduce the amount of canned produce we use, enabling us to send healthier meals to our 100 partner agencies. Evening volunteers make fresh stock using donated chicken bones, and vacuum seal large quantities of collards, squash and other vegetables. That means our clients can enjoy these healthy foods even when they are not available locally. The added shift allows us to engage more volunteers. In the past year, more than 4,500 volunteers have worked the evening shifts, increasing the Kitchen's volunteer count by 80 percent. "The Co-op shift has opened up a lot of opportunities for more partnerships with businesses in DC and Virginia that could not make it to the morning shifts to volunteer," DCCK volunteer coordinator Carolyn Parham said. "The resulting partnerships have also brought in more donations – both money and food." http://www.dccentralkitchen.org/article.php?id=195 Last week, Culinary Job Training students began searching for jobs after eight weeks of intensive training in knife skills and life skills. The students prepared for real-world careers by completing week-long internships at various locations, including The National Institutes of Health, Washington Convention Center, Fairmont Hotel, Marriott Metro Center, Gaylord Hotel, and Holiday Inn Capitol Hill. Each day, students are visiting employers to submit their resumes and applications. They will apply for jobs at schools, museums, nursing homes, hotels, restaurants, group homes and social service agencies. Julia Reticker-Flynn, Workforce Development and Graduate Support Coordinator, worked with each student to craft their resume and coordinated mock interviews to help students prepare. Julia and the rest of the training staff have improved our curriculum to the point that we have achieved %100 retention rate for this class--for the first time, everyone who started will graduate. The job search illustrates one of our core beliefs at the Kitchen: that our programs must not only empower our clients, but create avenues for business to incorporate philanthropy into their everyday operations. The Culinary Job Training graduates constitute a trained workforce that will help strengthen the local economy as they work to build a better future for themselves and their families. http://www.dccentralkitchen.org/article.php?id=194 This week, Congress passed the "Senator Edward M. Kennedy Serve America Act " to increase volunteer opportunities through programs such as AmeriCorps. DCCK has long partnered with AmeriCorps to provide volunteers the chance to impact their community, and was proud to stand with AmeriCorps and other volunteers as House leaders announced the legislation. At an event on the steps of the Capitol on March 18th, DC Central Kitchen joined a diverse group of volunteers programs such as Experience Corps, AmeriCorps Alums, ServeNext, CASA DC, Young Marines, Habitat DC, Vietnam Veterans of America, Corps Network, and YouthBuild. The legislation also includes provisions to attract adults over 55 to paid and volunteer jobs. President Obama, a former community organizer himself, is expected to sign the bill. DC Central Kitchen has long believed in the importance of volunteerism. Volunteers work in the Kitchen 7 days a week, 365 days a year, and we rely upon them to produce over 4,500 meals each day. We partner with Ignatian Volunteer Corps to provide retired professionals the opportunity to contribute their skills and experience. We partner with programs such as Americorps and Avodah to give younger volunteers the chance to gain leadership experience as they make a substantial impact through our programs. http://www.dccentralkitchen.org/article.php?id=193 For their first stop in the District, the Ringling Bros. Clowns visited D.C. Central Kitchen to help serve the community. Making breakfast with a few gags and guaranteed laughs, the clowns encouraged Washingtonians to give back to the community. Ringling Bros. will be accepting donations of non-perishable food at its Verizon Center shows to benefit D.C. Central Kitchen's food shelves. Nonperishable food donations including canned meat, fruit and vegetables will be accepted. http://www.dccentralkitchen.org/article.php?id=192 In February 2009, D.C. Central Kitchen partnered with D.C. Scores to provide nutrition education for 60 elementary school-age children. D.C. Scores is an after-school enrichment program that uses soccer and creative writing to foster academic achievement, teamwork, and civic engagement in D.C. elementary and middle school students. With frigid temperatures keeping D.C. Scores participants off the field, teammates dedicated their winter session to exploring healthy eating. Supplementing, D.C. Scores' nutrition curriculum, Healthy Returns Coordinator and Nutrition Educator, Dahlia Rockowitz, visited five of the D.C. Scores elementary school programs, teaching about the importance of milk. D.C. Scores teammates learned why calcium is important to them as growing kids and athletes, evaluated whether they were getting the requisite three to four servings of dairy a-day, and even did a taste test of different kinds of milk. Putting their creative writing skills to use, teammates created their own versions of the popular "Got Milk?" advertisements to spread the word to their friends and families about the nutritional value of milk. This partnership between D.C. Central Kitchen and D.C. Scores is just another example of how the Kitchen, through its Healthy Returns Program, remains committed to not only serving healthful snacks to D.C.-area children and youth, but also providing informative and engaging nutrition education to set those young folks on a life-long path of healthy eating and wellness. http://www.dccentralkitchen.org/article.php?id=191 (First Photo) Judges review dishes prior to tasting (Second Photo) Winning team members (L-R) Ilya Bechutsky, Linda Johnson, Michelle Noble & Nathan Dessaso celebrate with judges Ray Bracy, Demetri Recachinas, Tim Miller, Anne Gunsteens and Oren Molovinsky On Wednesday, March 4, the 23 students of our 74th Culinary Job Training class formed teams for a fierce but friendly competition to see which team could create the most delicious version of Moroccan Lamb Tagine with Couscous, a traditional North African stew with vegetables, dried fruits and aromatic spices such as coriander, cumin, cinnamon and saffron. Each team researched and adapted their own recipe, ordered ingredients and prepared their dish amid the pressure of a busy kitchen. Our panel of outside judges included Ray Bracy (Wal-Mart), Demetri Recachinas (Martha’s Table), Tim Miller and Oren Molovinsky (Mie N Yu restaurant) and Anne Gunsteens (J. Willard and Alice S. Marriott Foundation). The quarterly Cook-Offs, part of the 12-week Culinary Job Training program, provide the students with the opportunity to collaborate, create and stretch their culinary horizons as they prepare for new careers in the food service industry. http://www.dccentralkitchen.org/article.php?id=190 The Campus Kitchen at Baylor University in Waco, Texas, officially kicked off on MLK Day of Service, January 19, 2009. This past week, CKBU completed their training and set-up with the help of Erin Yudchitz, the Program Director of all Campus Kitchens in the Western Region. The opening of this Campus Kitchen was unique, the culmination of many interesting efforts and teamwork: The Division of Student Life identified the Campus Kitchen as a flagship program for their new Baylor Interdisciplinary Poverty Initiative, which is designed to create a catalyst for social change around issues of poverty, civic engagement, and social and economic justice. Dr. Gaynor Yancey’s Master Practice class in the School of Social Work spent the fall semester building the foundation for the Campus Kitchen. Instead of tests and papers, students focused ALL of their energy on securing the proper permits, cultivating a base of support, and determining the logistics for running a Campus Kitchen. At their launch on MLK Day, more than 200 volunteers gave their time to the Campus Kitchen, preparing and serving 1,000 bag lunches in conjunction with a community garden-building effort. Read more about the beginnings of CKP at Baylor University and Erin’s travel experiences by visiting the Campus Kitchens blog!