Graduate profile: Aliyah

Aliyah graduated from DC Central Kitchen’s Culinary Job Training program three years ago, when she was just 19 years old. That made Aliyah one of our youngest graduates ever, but she had already overcome some incredible challenges before she walked in our door. She was hired by the Marriott Marquis, one day before her graduation,… Read more »

DCCK and Kaiser Permanente receive partnership award

In February, Kaiser Permanente of the Mid-Atlantic States and DC Central Kitchen were selected as one of three winning partnerships in the Healthy Environment category of the inaugural Healthy10 Award, presented by the US Chamber of Commerce Foundation and the Robert Wood Johnson Foundation. DCCK and Kaiser Permanente, the region’s largest non-profit health care provider,… Read more »

Meet Terence: DC Central Kitchen Culinary Job Training grad

“You know how it goes: go to school, get a job, have a savings account, maybe get married… that wasn’t my story.”   Finding a passion for cooking Terence Hill was 48 years old, in between jobs, living in a homeless shelter, and trying to secure a permanent job when he stumbled upon DC Central… Read more »

DCCK and Martha’s Table host 9th annual Sips & Suppers to tackle hunger

Weekend Events Raise Over $600,000 for DC-Based Nonprofit Organizations DC Central Kitchen & Martha’s Table WASHINGTON, DC – January 30, 2017 – A weekend after the presidential inauguration, hundreds of foodies and philanthropists gathered in the nation’s capital for Sips & Suppers, a two-day culinary event designed to raise awareness of hunger and raise vital… Read more »

Inauguration Day: Another day at work

On January 20, the nation marked the inauguration of a new president. But that same day, just a few blocks away, DC Central Kitchen celebrated our 28th birthday. On January 20, 1989 during the inauguration of George H. W. Bush, Robert Egger launched DC Central Kitchen as he picked up leftover food from inaugural balls… Read more »

DCCK receives record-breaking 100,000 pounds of donated protein

In the last two months of 2016, DCCK received more than 100,000 pounds of donated protein, from sliced tuna to whole turkeys to chicken leg quarters, and venison – more than double the amount we received in the same two month period a year prior.  These donations will help us not only prepare healthy meals… Read more »