The smell of toasting spices hanging in the air, mingling among the palpable tension of bustling chefs. Maybe this is what you picture when you hear “cook-off” — seasoned professionals tending to each precious masterpiece, until the finished dishes bask under a judge’s critical eye.
You might not picture unique hand signs corresponding with five different chili-themed team names. Or a DC Central Kitchen alumni sprinting away from his keynote speech to get back to his job in the kitchen. Or a large, diverse array of training chefs answering judges’ questions, not about the five steaming bowls behind them, but the unique journeys that brought each culinary student to the bright industrial kitchen of the Michael R. Klein Center for Jobs & Justice.
The 29 students who comprise the Culinary Job Training (CJT) program’s 167th class were thrilled to present their storied chilis to Sonya Ali of Ben’s Chili Bowl, along with fellow judges William Lowthert of the Lumina Foundation, Leah Riley from the Office of the Deputy Mayor for Planning & Economic Development, Shawn Townsend of the Restaurant Association Metropolitan Washington and CJT alumnus Futcha Cee Williams (Class 114).
The esteemed panel of judges commended student’s recipe choices and inquired about team dynamics, student experiences, and how the program might have shifted student perspectives on what they seek in future careers.
The Chili Cook-Off serves as a significant point of reflection, conveniently placed at the midway point of each Culinary Job Training class. After this week, students will complete three weeks of internships within DC Central Kitchen, followed by hospitality externships in the broader DC community.
“Here, you can literally start from the bottom,” says CJT alum Anthony H (Class 110), describing his jump from an Army veteran with 10 years of service to a corrections officer, to the current facilities coordinator at DC Central Kitchen. “And I’m going to get as close to the top as I can…with open arms.”
The students echoed their own newfound openness while discussing the great strides they’ve experienced under the rigorous, holistic instruction of the CJT program.
Some found the strength to ask for help. Many students mentioned gaining important conflict resolution skills. Others now feel excitement when faced with the prospect of working with others.
“We kept it simple,” stated one of the members of the winning cookoff team Diamonds in the Rough (pictured below). “And we respected all of each other’s opinions—it wasn’t a competition among the six of us.”
The winning chili, appropriately named “Masterpiece Chili,” was team member Seth B’s 90-year-old grandma’s family recipe.
Diamonds in the Rough, along with teams The Chilations, 2 Hot 2 Chill, All Fired Up and Chill with Us echoed refrains of the soul that went into creating each dish.
“Everyone’s a winner,” beamed Director of Workforce Development Mikeya Kirksey who heads up the CJT program. For the Chili Cook-Off, the phrase is far from cliché. Class 167 serves up an enduring reminder that among vibrant layers of spice, it’s a hint of careful sweetness that can kickstart a strong and fruitful career.
