“I wanted to be better, so I came to DC Central Kitchen,” Culinary Job Training graduate and JW Marriott Banquet Cook One Toney H. told us.
Toney enrolled in our Culinary Job Training program because he knew he wanted to work in kitchens.
“I knew I wanted to move forward with the cooking path,” he says. “Food is not only a tool, but food is life. This means that you take food and you can use it for what you want to achieve.”
Since graduating in 2023, he’s been making the most of the opportunities he’s been given. Before joining the banquet team at Washington’s JW Marriott on Pennsylvania Avenue, Toney worked in critically acclaimed kitchens at Del Mar and The Pendry on The Wharf. He recently came back to visit DCCK as a judge for Class 169’s Chili Cook-Off.
“The skills I learned at DC Central Kitchen were probably the best base for the things I’ve experienced going forward.”