DC Central Kitchen’s Culinary Job Training program has always relied on the generosity and talents of the chef community. Some of these contributions have included participating in events like Capital Food Fight, hosting our students for externships, or donating food and supplies. But it is extra special for our students when leading chefs visit our kitchen to share their knowledge and experience in relatable, authentic ways. Our Klein Center for Jobs and Justice has become a can’t-miss destination for top chefs looking to give back in our nation’s capital, and the impact of these visits lasts long after our guest chefs head back to their own kitchens.
Earlier this month, acclaimed Chef Roy Yamaguchi and his team put DC Central Kitchen’s facilities to work as they prepared for the annual Hawaii on the Hill’s closing night party. Traveling in from Hawaii, Chef Yamaguchi needed a home base for his intense preparations, and we were honored to be his partners in making a high-stakes Capitol Hill event a success. CJT students from classes 173 and 174 were able to step in and step up to help prepare food for the event in the very kitchen where they have been working for weeks to refine their skills. Then, 10 of our students were invited to staff the event itself on a spectacular rooftop in downtown DC.
Chopping, slicing, and grilling alongside Chef Yamaguchi, two of his chefs from Hawaii, DC based two Michelin Star Chef Eric Ziebold, and friend of the Kitchen Chef Spike Mendelsohn, our students were able to learn and network from the best in the business. According to DCCK Chef Instructor Jordan Hersch, the event served as an extension of the classroom. “They got to learn some of the same lessons we teach them, but in a professional setting. And then they get to sort of network.”
Director of Workforce Development Mikeya Kirksey added, “They did a great job interacting with the chefs and guests and at the same time, having fun. The chefs got to see them work and the students were able to exchange emails and phone numbers so that when they are applying to jobs, they have somebody credible to say, I know your work ethic, I know how you work.”
That work ethic was evident to Chef Yamaguchi. “They wanted to help. When you see that much enthusiasm and passion, it makes you want to even do more.”
Class 173 student Jamal was able to help prep for the event and was asked to work at the reception. “It was a really good experience,” said Jamal. “I’ve worked grills before, but it was my first time in that type of setting. Hopefully, it will lead to more experience on the grill and in catering. Doing events like that are very good things to just add to my resume.”
The day after the Hawaii on the Hill closing reception, Chef Yamaguchi returned to DC Central Kitchen to lead a chef demonstration in poke for Class 175. Using some of the best ingredients flown in from Hawaii, the students were taught how to make a dish using raw fish. “I commend all these students for taking a chance to learn from someone like me,” said Chef Yamaguchi. “The majority of them have never had raw tuna. And, you know, taking a chance to eat raw tuna that I made is very special.”
The demo included Chef Yamaguchi leading the students in the cooking process, a tasting and an extensive question and answer session. It was as rewarding for the chef as it was for the students.
“When you see people that are eager to learn, to try different things, I think it’s important for someone that’s been in the industry or a long time to give back,” Chef Yamaguchi shared. “I started from somewhere and had the opportunity to learn. I want to be able to reciprocate. We’re all eager to get ahead in life and if I can participate in help in any way, to me, it’s something I want to do.”
The encouraging sentiments from Chef Yamaguchi are reinforced with each chef demonstration. “When you have people that come here to teach the students and they’re excited to teach them, it builds up everyone’s excitement,” said Chef Jordan.
Thank you, Chef Yamaguchi, for being so generous with our students and becoming a part of our mission!
