Chef Amy Brandwein of Centrolina Wins DCCK’s Capital Food Fight

Amy Brandwein, executive chef and owner of Centrolina, took home the top honor last night at our signature fundraising event, the Capital Food Fight. Chefs Amy Brandwein, Harper McClure (BRABO), Nick Stefanelli (Masseria) and K.N. Vinod (Indique) created dishes judged by some of the biggest names in the culinary world:  Anne Burrell (Food Network’s “Secrets of a Restaurant… Read more »

Staff profile: Crystal

Irish playwright George Bernard Shaw was once quoted saying: “The people who get on in this world are the people who get up and look for the circumstances they want, and, if they can’t find them, make them.” That concept is embodied by one of our staff members and Culinary Job Training (CJT) graduates, Crystal. Crystal is… Read more »

Graduate profile: LaShawn

As I walked into the bustling kitchen of Geppetto Catering at 9am on a Friday morning, it was clear the staff had been hard at work for several hours before I arrived. Tartlets were being stuffed with seasoned ground chicken and placed in the oven, completed platters of fruit salad were wrapped and refrigerated for delivery, and… Read more »

The best DCCK grad story of the year

In the days that followed our 100th graduation this summer, one notably inspiring story made its way around the organization. Earl was a student of Class 100 who came to DCCK from a halfway house after spending 13 years in prison. You can’t miss him in a room — over 6 feet tall with a big… Read more »

DC Central Kitchen earns national school lunch award

On Tuesday, DC Central Kitchen was presented with a Golden Carrot Award and a $2,015 grant from the Physicians Committee. The Golden Carrot Awards, established in 2004, recognizes food service teams in both public and private school districts doing exceptional work to improve the healthfulness of school lunches. During the spring 2015 semester, DCCK participated… Read more »

Breaking the cycle, one family member at a time

DC Central Kitchen specializes in second chances—and that’s why many of our culinary students come to us late in their adulthoods, after decades of personal struggle. Relatively few young adults are ready for the professional and emotional rigors of our program, but 24-year-old Piccom Dews defied that trend. In less than a year, Piccom has,… Read more »