One of the biggest benefits of DC Central Kitchen’s home is its inviting atmosphere. Staff, Culinary Job Training students, volunteers, and visitors feel are meant to feel welcome in every room in The Michael R. Klein Center for Jobs & Justice. Whether someone is cutting a vegetable, developing a recipe, having a meeting, or sitting in a classroom, the building can become a home away from home. This is especially true for our Culinary Job Training students.
Not everyone that enrolls in our Culinary Job Training program has stable housing. This was the case for Hervé, a proud graduate of CJT Class 167. Since finishing the program in August 2024, Hervé has been on an upward swing, both literally and figuratively.
When we first interviewed Hervé, during the midway point in his CJT journey, he told us what he hoped to gain from the program. First and foremost, he wanted stable housing and a career in food, with an ultimate goal of opening his own restaurant or food truck.
When we checked in with Hervé two years later, he’s done exactly what he said he would. “Since graduating, I have been working at Howard University Dining Services,” Herve told us. He took the skills he picked up in the CJT program, both life skills and knife skills, and continued the work he began in DCCK kitchens. His success is not surprising to his former instructors.
“As a student, I remember him being resilient. Actually, the whole time he was here, I saw myself in Hervé, because when I was the program, I was so hungry, the same way he was when he was here,” says Culinary Job Training instructor Ablawa Zounon. “I am so proud of him because he was in a bad place when he began and he recently told me how he was doing. My work did not go in vain.”
Hervé visited the kitchen earlier this month to catch up with CJT instructor Ablawa. It’s actually quite easy for the former student to stop by the kitchen on one of his rare off days. Hervé now resides in a nearby high-rise.
“I am so proud of him,” says Ablawa. “He’s working on setting up his own business. I told him, “Listen, don’t be a stranger, just tell me if you need any information. I just want all my friends to succeed, you know?”
“When I’m not at Howard, I have been developing a culinary and cultural project called Bantu Flame, the food specializes in Afro-fusion BBQ and grilling, modern cuisine with Cameroon inspired flavors,” Hervé told us. He has already catered multiple events and is working towards building up his business.
“One thing about this place that I know,” says Chef Ablawa, “is it doesn’t matter how you come. The way you leave is completely different. This program works.”
According to Hervé, that is true. “DC Central Kitchen played an important role in my journey. I am honored to be a graduate.”
Every origin story at DC Central Kitchen is unique. But Hervé’s resilience and changes ultimately leading to a better life are becoming universal. Just stop by the Klein Center and take a look around, you’ll see it everywhere.