I was at one of the volunteer shifts of DC Central Kitchen today. It was a 3 hour shift and we prepared lunch food for schools. I was at the "vegetable slicing" team. It was an exceptional feeling being with these great people. And you can not really grasp what's being done looking from the outside. I met a writer who was coming there regularly to volunteer.. You need to register before or you might not be able to volunteer. Everything is very systematic and well-designed. Around a 100 people working together in the kitchen, full time employees and volunteers in harmony and for the same cause.
check it out here: http://www.dccentralkitchen.org/a-day-in-the-life-of-a-meal/
They Use Food as a Tool to Strengthen Communities
Through job training, meal distribution, and local farm partnerships, they're building long-term solutions to the interconnected problems of poverty, hunger, and homelessness.
Meeting with Mike Curtin
Mike joins DC Central Kitchen in 2004.
Drawing on his experiences as an entrepreneur in the restaurant business, Mike has spent significant time expanding the Kitchen’s revenue generating social enterprise initiatives. Under his leadership, DC Central Kitchen’s Fresh Start Catering has expanded from traditional catering opportunities to include contracts to provide locally-sourced, scratched-cooked meals to schools in DC.
In order to secure sustainable, healthy food for the Kitchen, Mike has developed strategic partnerships to purchase unclassified produce from local farms. This initiative has saved money and employed more graduates of the Kitchen’s Culinary Job Training Program.
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