DC Central Kitchen welcomes volunteers 365 days a year. These visitors make an immediate difference by helping us prepare 17,000 daily meals for our community, but also contribute to lasting change by working side by side with our inspiring culinary students and graduates. That sense of solidarity and shared commitment makes volunteering at DCCK unique by design, and we asked some of our 19,000 annual volunteers what keeps them coming back, even when it’s butternut squash day!
“Every month I look forward to participating with my Monumental Sports & Entertainment colleagues at DC Central Kitchen. It’s a great team building opportunity, and I enjoy spending time with co-workers outside of the office, bonding over our shared commitment to service. It’s equally rewarding to connect with the staff and students at DC Central Kitchen. It’s so amazing to hear their stories of perseverance and accomplishment, and I’ve heard many times how DCCK has saved their lives. Giving back at DC Central Kitchen is fun, fulfilling and fills my bucket every time I volunteer. Seeing the incredible work DCCK does first-hand is a must, and I highly recommend others consider signing up for a shift!”
–Elizabeth Pace, President and Executive Director, MSE Foundation
“Volunteering at DC Central Kitchen is an experience that stays with you. From the moment you walk into their new, thoughtfully designed building, you know you are in the hands of professionals where every space is functional, and every detail has been considered to create a better experience for both the people they serve and the volunteers who come to help.
The World Bank Group has a long and robust partnership with DC Central Kitchen, grounded in years of financial support through the Community Connections Campaign. Additionally, it has become one of the primary local partners attracting our staff volunteers.
Volunteering at DCCK is more than just a few hours of chopping vegetables; it is a lesson in efficiency, community, and purpose. It is a chance to witness the power of community-driven change up close, to understand the needs of our neighbors, to see the innovative solutions underway, and to appreciate DCCK’s remarkable model of empowerment that transforms challenges into opportunities.
Through a volunteer shift, you witness firsthand the ripple effect of your contribution. While you are cutting vegetables, a group of students in the culinary school are learning the skills that will give them a real shot at a better job. While you are packing meals, another team is ensuring that schools and shelters receive the exact number of meals they need. A two-hour volunteer shift is a small part of a much larger, life-changing operation.
Volunteering at DC Central Kitchen is a powerful reminder that our actions, no matter how small they may seem, can make a tangible difference in someone’s life. It is an opportunity to connect with our community, learn about the needs and solutions in our region, and be a part of a mission that truly transforms lives, one meal at a time.”
—Ricardo Vargas, External Affairs Officer, The World Bank Group
“I like to give back to my community.
Quite frankly, the work they do here, from the training through food preparation and the Healthy Corners program, connecting the farmers out in Maryland and Virginia to have a place to sell their produce, I see that mission. I’ve worked in rural policy for most of my career, so I understand the importance of connecting consumers in urban areas to the producers that are in more sparsely populated areas.
The mission and the overall experience is great. Working with the chefs here and the other volunteers is just a pleasurable experience. Sometimes I still have blisters from last week’s sweet potatoes or standing for a few hours, chopping like this. I go home a little sore because I’m not used to that.
It’s just a great pleasure to see the good it does, feeding children and elderly people and anybody in need. Mike [Curtin] and his team and the board of directors have integrated the volunteer work, that side of giving, with the entrepreneurial side of the cafes and the catering enterprises.”
–Randy Tyree, policy professional and 15-year volunteer