Meet Isatu.

The path to and through DC Central Kitchen is not the same for everyone. Some people come to volunteer and end up applying to work in our overcrowded kitchen. Others are referred to our Culinary Job Training program by partner agencies helping them overcome past traumas or return to our community after a period of… Read more »

Create opportunities in our hometown

Washington, DC is our home. It’s also home to some serious challenges. The nation’s largest racial disparity in employment rates. The highest intensity of gentrification of any U.S. city. DC is one of just two jurisdictions in the nation where the number of young people who are disconnected from both work and school is on… Read more »

Culinary Skills Crossover

We’re always looking for new ways to leverage our resources and expertise for the greater good. Earlier this month, we did just that. Our Nutrition and Community Education team joined Culinary Job Training students from classes 117 and 118 for a nutrition lesson. Throughout the year, our Nutrition and Community Education team offers cooking demos… Read more »

30 YEARS OF DCCK: Volunteers

As National Volunteer Month comes to a close, we’re reflecting on not only the volunteers who joined us this month, but also the volunteers who have made our work possible over the last 30 years. Annually, more than 16,000 volunteers help us transform wasted food into balanced meals for our community. Some volunteers travel from… Read more »

Introducing Social Return on Investment: the change you create with your dollar

DC Central Kitchen’s founder and longtime leader Robert Egger was known to end conversations with the quip “good business” to indicate how we don’t view our work as charity. Our work is creating stronger, cleaner, safer, more vibrant and more equitable communities.  Our work has tangible, measurable impact. But how do we quantify it? For… Read more »

Meet Cora.

Today, Cora is a certified food safety manager in our nation’s capital, helping prepare hundreds of meals each day for local schools and nonprofits that reflect scratch-cooking techniques and rigorous dietary guidelines. That journey, however, began when she was fourteen years old, learning to cook at her father’s side.  “He was a country cook,” she… Read more »