http://www.dccentralkitchen.org News from DC Central Kitchen http://www.dccentralkitchen.org/article.php?id=257 http://www.dccentralkitchen.org/article.php?id=256 After 12 weeks of intensive instruction, Arnold Young is standing tall alongside 20 other graduates at the 79th Culinary Job Training Program class graduation at the U.S. Navy Memorial and Heritage Center. Arnold had his pick of three job offers at the conclusion of the program and decided on employment in kitchens at both Geppetto Catering and Good Stuff Eatery in D.C. Arnold admits that his life has changed drastically in the last three months. On February 4, 2010, he was released from a three-year prison sentence for selling cocaine and possessing unregistered firearms. Just four months later Arnold is concluding the Culinary Job Training Program with full employment. He was also awarded both "Most Improved" and "The Ron Swanson Life Skills Award" at the graduation ceremony. "I had never worked before the Kitchen," said Arnold. "I had sold drugs. But I'm working now. I'm not going back to the streets. I'm able to provide for my son legally now. And my family's behind me." Arnold is just one story of 21 in the "Superfine 79" CJT class. Eighteen of the 21 students have already been hired in the D.C. area at establishments such as Zola, Harry's Tap Room, and Good Stuff Eatery. The class had six students with perfect attendance for the entire 12 week session – a record number for the 20 years of the CJT program. Attendants of the 79th CJT class graduation were in high spirits at the packed Heritage Center Auditorium. Keynote speaker Bernard Wood, Area General Manager of Sodexo, encouraged graduates to remember three points for future success: perseverance, control of your own destiny, and focus. Vanessa Daniel, graduate of the 77th CJT class, explained her own lesson for succeeding in life after the program. "To the 79th Class, there are only five words I can say to you: Attitude, Attitude, Attitude, Attitude, Attitude." DC Central Kitchen President Robert Egger arrived at the ceremony just in time to address the graduates after being stranded in Vermont after a canceled plane flight. Robert jokingly compared his own day's journey to the hardships overcome by the graduates. "Just like the class, they tried to keep me down, but I had to fly," said Robert. http://www.dccentralkitchen.org/article.php?id=255 Photo by Ezra Gregg Just as discussion of reforming school food heats up, DC Central Kitchen is expanding our pioneering initiative to bring fresh, local food to school cafeterias. Fresh Start now provides contract food service for Next Step Public Charter School in Columbia Heights. Next Step joins Washington Jesuit Academy, which has contracted with us for several years. Our approach is unique, combining school nutrition with job creation and investment in growers. When a school like Next Step contracts with Fresh Start, it allows us to hire graduates of our Culinary Job Training Program to cook from scratch on-site at the cafeteria. “The food is excellent and fresh,” says Principal Susan Espinoza. “It is not greasy or processed. The salad bar is the biggest hit with the kids. They are eating so much salad!” Next Step serves students who face extraordinary challenges or who are not supported in traditional high schools with the opportunity to continue their education in their native language, whether English or Spanish. Students at Next Step are generally immigrants, ages 15-24, with little or no formal education and low literacy. All staff is bi-lingual, intimately working with students at their own pace as they progress through the six steps to receiving their GED in English and/or Spanish. Photo by Ezra Gregg James, a graduate of DC Central Kitchen’s Culinary Job Training program and employee of Fresh Start, transports homemade, locally grown, and seasonable cuisine to Next Step for both breakfast and lunch. Because Fresh Start is the first non-Hispanic caterer for Next Step, students are exposed to many new foods, such as bulgur, wild rice, and various spices. To encourage student exploration of the new foods, third period teachers provide an explanation of the lunch menu. “I used to never eat the food at lunch. But I love the salad bar. One day, we had scallops, and another day, we had halibut. The exposure to new food is good and because many students work in restaurants, they appreciate the quality,” says Gonzalo, a student at Next Step. Staff also enjoy the food with the students. “Students are happy about the new catering and are eating much healthier. They feel special because of the excellent presentation,” says Susan. “It’s great working with an organization that wants to do the right thing.” http://www.dccentralkitchen.org/article.php?id=254 When Anthony Barclay began his week-long internship at the Fairmont Hotel, the executive chef asked about his strengths. "I work well with hot foods," said Anthony. So the chef put him in the cold food station. "It was a challenge, but I learned how to garnish, shave fruit, and make a variety of sandwiches. I felt like a real employee for a week," says Anthony. Internships are meant to immerse Culinary Job Training students in a professional kitchen, providing real-life work experience as they hone their skills. Another student, John Ebron, had his internship at Fannie Mae. "On my first day, the chef asked me to prepare tuna salad for 400 people, but he didn’t give me a recipe. I made it my own way and sent it out. Then the chef came back and asked me to make chicken salad, so I figured he must have liked the tuna salad!" Our internship sites include: Fairmont Hotel – Washington DC Holiday Inn Capitol – Washington DC National Geographic Society – Washington DC Fannie Mae – Washington DC Bethesda Country Club – Bethesda, MD Evening Star Café – Alexandria, VA Gaylord National Resort & Convention Marriott International – Bethesda, MD Canadian Embassy – Washington DC Rustico Restaurant – Alexandria, VA Mebrat Fenta, a Culinary Job Training student from Ethiopia, interned at the Gaylord National Resort & Convention Center. She learned how to use some of her traditional foods to make other cultural dishes. "I know avocado, but not guacamole. I know cabbage, but not coleslaw. I learned to make these new items and they liked the way I worked," said Mebrat. Students do their best to exhibit excellent work ethic. "I went in with confidence," says John Ebron, "and when the cold food chef was unavailable, they allowed me to take over his section!" Now, students are preparing for their ServSafe exam. "I know I’m a hard worker, but when I pass the exam, I’ll have definite proof of my qualifications," says John. Special thanks to all of our internship sites and good luck to students as they prepare for their exam. http://www.dccentralkitchen.org/article.php?id=253 DC Central Kitchen's first nutrition workshop for our Healthy Returns site coordinators was a huge success. Designed to empower the agency staff members, the nutrition workshops will enable agencies to promote nutrition among their students on a daily basis beyond the formal nutrition classes. With over 40 agency staff members present, the workshop began with an overview of healthy living, including the importance of eating plant-based foods, whole and fresh foods, portioning our plates, and being active. An intense area of discussion was the need for agency staff to consistently model healthy lifestyles in order to combat the prevalent unhealthy learned behaviors of many children. A representative from Young Ladies of Tomorrow commented: "We need to intentionally discuss holistic, healthy lifestyles choices with our girls. This workshop has encouraged me to be more consistent." Special guest Toni Betschart, PhD, from the U.S. Department of Agriculture, provided a lesson on diet myths. "Carbohydrates are not fattening, but it's what we put on the carbohydrates that is fattening!" said Toni. The workshop also provided agency coordinators with fun summer activities to do with kids that also teach them about nutrition. For example, making smoothies with bright color fruits and having the kids predict the resulting smoothie color. DC Central Kitchen also provided summer field trip ideas and offered agencies the opportunity to come gleaning so kids can learn more about their local food sources. "I'm excited to take our kids on nutrition field trips this summer," said a representative from Community of Hope. Special thanks to all of the Healthy Returns site coordinators who attended our first nutrition workshop! http://www.dccentralkitchen.org/article.php?id=252 Those who walked into Boston's East Zone Early Learning Center classroom Monday, May 24 might have encountered a site a little out of the ordinary: 130 elementary students sitting eagerly in front of plates of roma tomatoes. The tomatoes, donated by Food for Free to the Campus Kitchen at University of Massachusetts Boston, served as the base ingredient to the afternoon's salsa making lesson. Campus Kitchen coordinator Chelsea Goulart and Campus Kitchen volunteers organized the event to celebrate the recent tilling of the Campus Kitchen salsa garden on ELC-East's grounds, and show students the benefits they could soon be reaping from fresh produce. "We wanted to show them what they would be doing once things grow," said Goulart. "And that good food can be healthy for you." To instruct the chopping and mixing effort, Goulart invited a guest chef, Steve Dunn, to teach the students the most precise way to chop tomatoes with plastic knives. Dunn, who studied to be a chef in France, now runs his own blog, Oui, Chef, which chronicles how he teaches his kids to cook in a healthy way. Dunn is also a big contributor to Share Our Strength’s Operation Frontline. The day began with a garden tour for participating students from the university. Later, teachers sat their students at tables filled with roma tomatoes to begin the lesson. Chef Dunn gave a demonstration and students set to work chopping up the key ingredient. While they chopped with the help of Campus Kitchen volunteers, Chef Dunn prepped the cilantro to go with peppers, onions, and garlic he’d already set on the tables. "They asked the chef questions like, 'How do you chop so fast?'" said Goulart. "The kids took a long time to cut through the tomato carefully and make sure they did it right." Once everyone had the chance to mix the tomatoes into large bowls, they sampled their masterpiece with tortilla chips. Goulart provided canned salsa so they could recognize the difference between fresh and processed product, and the Campus Kitchen also served hummus and guacamole to introduce more healthy foods. Even though the children were staring at a whole tomato at the beginning of the day, every single child tried – and most enjoyed – their finished product. "The teachers and parents were really encouraging about it, and the kids saw a lot of us enjoying it," said Goulart. "All of them were willing to give it a shot." http://www.dccentralkitchen.org/article.php?id=251 It's noon at DC Central Kitchen and the Culinary Job Training students are on edge. They've been working in teams all week, testing recipes, tasting ingredients, and deciding roles in preparation for this day. And now they are ready to put their culinary and team work skills into practice as they compete to make the best seafood en papillote. The Kitchen is hectic as students work at full speed. Team "Quatre Cuisiniers" incorporates parmesan cheese, beans, jalapeno, lemongrass, and carrots into their papillote. 'The A Team' adds lobster as their secret ingredient. And then just as quickly as the cooking began, the final dishes are plated, and the students line up to present to the judges. Our judges include: Lisa Nitze, Ashoka Dale Rainville, Boeing Celeste James, Kaiser Permanente Matthew Tranchin, The White House Sean Thomas, Gateway Marriott Judges assess presentation of the dishes The judges base their evaluation on presentation and taste. "I'm trying to savor each and every bite," comments Matthew Tranchin. As the judges try each dish, the students share their experiences working in teams. "For our team, we had to remember that everyone is dealing with something, we all have different personalities. We just have to keep an attitude of gratitude," said a student from Team Sensational Flavors. Matthew Tranchin asks if students faced any challenges during the cook-off. Kevin Chase of "The A Team" replies, "Our greatest challenge bringing together four great minds into one great dish, because everyone came with ideas that were good ideas, but we can only have one dish." Once the judging was complete, "De' Mean Cuisine" pulled ahead of the rest to take first place. The quarterly cook-offs, part of the 12-week Culinary Job Training Program, provide the students with the opportunity to collaborate and stretch their culinary horizons as they prepare for their new careers in food service. Congratulations and special thanks to our judges. http://www.dccentralkitchen.org/article.php?id=250 Robert Egger, president and founder of D.C. Central Kitchen, spoke to 631 graduates on May 16 at Gettysburg College's Commencement Exercises, where he was also awarded an honorary degree as Doctor of Public Service. "Some would call you ‘Generation Next.' I must disagree with that. From where I stand, you are ‘Generation Now.' This country needs you now. This world needs you now. Behind you are millions of younger peers who are looking to you to break new ground," Egger said. Gettysburg College is also home to one of our 26 Campus Kitchens across the country: a project that replicates our innovative model by combining on-campus kitchen space with student leaders. Read more at Gettysburg’s website… http://www.dccentralkitchen.org/article.php?id=249 On Wednesday, the 79th Culinary Job Training class participated in our quarterly Heritage Day, this time focusing on the legacy of women chefs. The Heritage days are part of a series of special events in the curriculum of the Culinary Job Training program, each designed to broaden the repertoire of these new culinary professionals. The program is aimed at preparing our trainees for a career in the food service industry, giving these underemployed individuals the tools to triumph over poverty and become self-sufficient. “When I started my career in the eighties, only 11% of chefs were female,” says Chef Linda Vogler, DC Central Kitchen Culinary Instructor. “For years, out of the 200 members in the American Culinary Federation (ACF) chapter in Charlotte, NC, only two were women.” For Heritage Day, our 79th Culinary Job Training class learned about the trials of women in the culinary field, but also celebrated their great strides. Led by visiting Chef Ruth Gresser, owner and chef of Pizzeria Paradiso, the students mixed, kneaded, and tossed whole wheat pizza dough. Although tentative at first, students gained confidence as they worked with the elastic dough, topping it with tomatoes, buffalo mozzarella, salami, and a variety of olives. At another station, students worked with Suzanna and Bettina of Loulies. After pan searing free range chicken, students baked the chicken in a mixture of mint, cheese, and Greek yogurt, using garlic and onions fresh from the farmers market. The Heritage Day meal concluded on a sweet note as Kate Jansen, founder of Firehook Bakery and Pastry Chef at Willow, led the students in making strawberry rhubarb crisp. With an emphasis on teamwork, students worked together to mix the ingredients and make a perfectly delicate crumble topping. Once the cooking concluded, Robert Egger, founder and president of DC Central Kitchen, spoke of how women chefs have smashed the old stereotype of the chef as being predominantly male. Each visiting chef also spoke to the students, explaining both the challenges and blessings of their culinary careers as women chefs. “Although some still refer to the ACF as the ‘brotherhood,’ the Culinarian Code has finally been re-written to reflect both genders. The profession is gradually evolving,” concluded Chef Linda Vogler. Special thanks to our visiting chefs! We hope to see you again soon. http://www.dccentralkitchen.org/article.php?id=248 When Jose Andres was recently featured on 60 Minutes, he deflected some of the spotlight to bring national attention to our innovative programs. Watch CBS News Videos Online Watch CBS News Videos Online Thanks again to Jose for his phenomenal support of our mission since the beginning. As a volunteer, board member, fundraiser, and employer of our graduates, he has made a tremendous contribution. http://www.dccentralkitchen.org/article.php?id=247 For twelve weeks, the fifteen students of Class 78 worked diligently to hone their knife skills and life skills. During the last two weeks of class, students participated in a coordinated job search, learning to write resumes, prepare for interviews, and approach potential employers. On April 20, 2010, the hard work of our 78th Culinary Job Training class paid off as each student graduated with full employment. Students are employed at: Fresh Start Catering Spy City Cafe Cosi Golden Corral Gospel Rescue Ministries Bulletin Capitol Building at the Baby Gourmet Eatery Zola Arlington Hospital Army Navy Club Jamaica Jamaica Aqua Al Star and Shamrock During the graduation ceremony, guest speaker Congressman Keith Ellison (US-Rep Minnesota, 5th District) encouraged the graduates to separate themselves from past hardships and decisions and move forward to seize new opportunity. Jeffrey Ragsdale, a graduate of our 77th Culinary Job Training class, returned to provide challenging words of encouragement. Through an eloquently written poem, Jeffrey explained that although students may still face adversity, they will succeed if they continue to pursue knowledge and remain committed. In addition to helping produce over a quarter million meals for social service agencies in the city, Class 78 also: Prepared lunch for Centronia staff as part of their Global Cuisine Class. Celebrated Black History Month with guest Chef Terrell Danley and Hospitality High School. Provided service for the Tyler Elementary School fundraiser, receiving a font-of-the-house service class from Dan Traster. Prepared food for 125 guests, plated 500 plates, and provided table-side service for the Boys and Girls Club Fundraiser at Belle Haven Country Club. Prepared a special meal for a visiting choir at Church of the Pilgrims. Special thanks to all who contributed to the successful graduation of Class 78! http://www.dccentralkitchen.org/article.php?id=246 On a recent Sunday, football players from Northwestern University arrived at a church bearing 23 slow cookers. "One minute they are hauling the slow cookers and the next minute they are sitting and talking with the kids," says Kathryn Guylay, executive director of the Nurture program and community partner to the Campus Kitchen at Northwestern University. Guylay's program promotes efficient and economical nutrition education using volunteers from all backgrounds – from football players to registered dietitians and nurses. The recent collaboration between Nurture and the Campus Kitchen to organize a slow-cooker series brought all types of do-gooders together to teach about more than just what goes inside the pot. "It just seemed like the absolute perfect marriage," said Guylay of the partnership, which began when she applied to a community foundation for a slow cooker grant. The foundation mentioned the Campus Kitchen could help with supplies and volunteers. "We had the expertise and information, Joanna [the coordinator at the Campus Kitchen at Northwestern University] had the funding and manpower," said Guylay. Each part of the series focused on a different category of food that is both cheap and easy to make in a slow cooker: whole grains, fiber, and fruits and vegetables. Nurture volunteers taught classes with recipes for quinoa, lentils, or oatmeal sundaes priced between 30 cents and $1.50 a serving and analyzed from a nutritional standpoint. Campus Kitchen students stepped in to serve taste tests, man the sundae bar and work with kids on edible art while adult classes covered the rewarding ease of slow cookery. A time zone away, students at the University of Maryland Eastern Shore, at Shady Grove from biological sciences, public health, social work, and hospitality management programs swapped roles on a Saturday and served as teachers to a community partner, thanks to a slow cooker grant the partner received. Sponsored by the Campus Kitchen at the University of Maryland Eastern Shore, Shady Grove, volunteers gathered resources at the university and brought residents of the Dwelling Place, a local low-income housing community, through three interactive seminars ranging from knife skills, to nutrition and sanitation. As social workers watched the children, the Campus Kitchen kicked off the session with knife demonstrations, grocery advice, and simple slow cooker recipes. The group then rotated through a discussion about super foods and child nutrition with public health students, and economical cleaning, plus food sanitation with biological sciences students. The result: an information-filled health lesson, complete with take home groceries, cleaning supplies and food samples. The Campus Kitchen at Northwestern University helped supply Nurture participants with something similar, sending families home with beans, barley, fresh carrots and apples. The results of a survey following the program showed 100 percent of participants could recognize whole grains from fake, and most started cooking more breakfasts and dinners at home. Others saw it as a way to add variety to formerly stressful menu planning. One comment from the survey read: "I find it a lot easier to plan meals. My fridge is stocked with leftovers for a quick meal for later on too. My son who is usually very picky even said to me, "Whatever you make in the slow cooker tastes good." http://www.dccentralkitchen.org/article.php?id=245 Recently, cameraman Dave Adams followed along with our amazing street outreach team, First Helping, to see how they change lives every day. http://www.dccentralkitchen.org/article.php?id=244 photos courtesy of Ezra Gregg DC Central Kitchen has been increasingly utilizing our ability to source fresh produce from local farms and vacuum seal and freeze it to ensure a steady supply of healthy, nutritious food throughout the year. Last summer, for example, we stored away 11 pallets (approx 11,000 lbs) of fresh local vegetables for use during the winter. On March 23rd, as winter came to an end, we used our last pallets of frozen heirloom tomatoes to produce our 4,000 daily meals. These frozen tomatoes have taken the place of canned tomato product in our meals, allowing for healthier, lower in sodium options. The tomatoes were purchased directly from farmers at the Shenandoah Valley Produce Auction last summer, and were prepped by our Co-op Shift volunteers and Kitchen staff. The extra evening volunteer shift was added in 2008 specifically to process local produce for later use. By prepping and storing our own frozen produce, the Kitchen, our partner agencies, and the community reap the benefits of eating local all year round – healthier and better tasting food; investing money in the local economy; and being mindful of our environmental impact. http://www.dccentralkitchen.org/article.php?id=243 Photos courtesy of Ezra Gregg If the temperature is above freezing and the farmers are out selling produce, tourists and locals alike will also see the DC Central Kitchen truck and food recovery staff amongst the crowd at Eastern Market on weekend afternoons. As a result of a new partnership with Eastern Market, fresh, nutritious produce and meats are traveling from farm to market to Kitchen. In 2009, DC Central Kitchen received 19,746 pounds of donated produce from Eastern Market. "We are expanding our collaborative relations with community groups," commented Jennifer Eubank, Assistant Market Manager. "With our relationship with DC Central Kitchen, everybody wins." Eastern Market is just one example of how the Kitchen is focusing on sourcing local and forging new relationships with farmers. In 2009, we not only decreased our produce spending at wholesalers and increased our spending at local farms, but we also brought in more fresh food by spending less money. For example, through our new relationships with farmers in the Shenandoah Valley, we purchased 52,504 pounds of produce during the 2009 growing season for a total of $19,015. The same amount of produce would've cost $33,602 from wholesalers. By both purchasing and receiving donations from the farmers at Eastern Market, the Shenandoah Valley Produce Auction and other local sources, we're decreasing our costs and increasing the health of our meals. Like Eubank said, at the end of the day, everybody wins: surplus produce is used to make healthier meals to feed those in need, farmers have less to transport home, and economic power is kept in the community. http://www.dccentralkitchen.org/article.php?id=242 (above) Judges with winning team members Jamese Jones, Kiajuana Cozart, Allen Brown On Monday and Tuesday, they practiced. And on Wednesday, the competition began. Assigned teams by their instructors, the Culinary Job Training students of our 78th class competed to prepare the best Cassoulet. "When we practiced on Tuesday, we used too many bread crumbs and the tomato sauce overpowered the dish," explained Richard of team Fresh Connection. "For competition day, we've adjusted our recipe." Some teams, like Fresh Connection, kept their recipe traditional, working with the natural flavor of the meats and beans. Other teams used alterations to add a new twist. "We used cornbread crumbs on top to add some sweetness, along with roasted garlic bread crumbs and parmesan cheese," commented James from team Tenderizers. Once the cooking was complete, the hype was intense as the teams lined up to present their dishes to the judges. Our judges included: David Varley, Bourbon Steak Jon Cummings, JPG Cares Suzanne Martin, John Edward Fowler Memorial Foundation Joe Walsh, DC Department of Employment Services As the judges tasted and reflected upon each dish, the students shared their experience working in teams. "Once we put aside our egos, we were able to work together and use everyone's strengths," commented a student. "We became very familiar with compromise." Each Cassoulet was unique, possessing its own flavor and texture. However, team DC Central JAKS pulled ahead of the rest, impressing the judges with their fine Cassoulet and taking first place. Special thanks for our judges! http://www.dccentralkitchen.org/article.php?id=241 James Sykes was meeting with his case manager late last year when he came across a flyer advertising DC Central Kitchen's culinary training program. Sykes, 51, had applied for countless jobs but never got calls back because of negative background checks. He had also just gotten out of drug rehab. He decided to give the culinary classes a try in January, and felt a jolt of energy and hope about his rebuilding his life.        "I kept going," he said. "I wasn't going to let anything stop me." On Wednesday, Sykes, his fellow trainees, and high school students studying culinary arts celebrated Heritage Day, and got the chance to hear advice and stories of inspiration from veterans in the restaurant industry. Heritage Day at DC Central Kitchen is a special day for students in the 12-week intensive culinary training program. It occurs on week 4 of the program, and DCCK staff invite chefs from around the city to teach students different types of cuisine. On Wednesday, students prepared and partook in a buffet featuring soul food. This month, Heritage Day coincided with Black History Month, a time to remember heroes in African-American history. You could say that Frederick Monroe and Terrell Danley, Jr. are modern day heroes for DCCK students. Monroe, a culinary instructor at Roosevelt Senior High School and Terrell, executive chef for Station 9 and Langston Bar & Grill, spent Wednesday afternoon talking about their career paths, how they motivate students and staff, and the mindset necessary to succeed in the restaurant industry. Danley summed it up with one word: love. He reminded students that there are easier ways of making money. A career as a chef requires a love of food, a dedication to teaching staff and developing a cook's ambition. "If you don't love it, I don't want you in my kitchen," said Danley. "If you don't love it, there ain't no room for you," adding that he hires those who are "hungry enough" to want his job. Drive and determination are hallmarks of Danley's career, spanning from an early cooking stint with Jeffrey Buben of Vidalia to restaurant operations to teaching hospitality courses at a wide range of schools in the DC metro area. He reminded students to always keep an eye on the future. "The question is where do you see yourself?" he said. "Do what you can to get there." Monroe, like Danley, came to the cooking life as a second career. After a career in telecommunications, Monroe followed his passion and worked in catering before become a culinary arts teacher at Roosevelt. Monroe emphasized the most practical lesson of the afternoon, the necessity of bringing a diverse skill set to the table. "When you go into this industry, it's not just about cooking," he said. Computer literacy, communication skills and basic accounting are critical to moving up the career ladder in hospitality. These skills also save owners money in the long run because it allows employees to multi-task. Monroe also talked about how a positive attitude trumps technical skills when it comes to those he has hired in the past. This message rang true for Jamese Jones, a 29-year-old mother whose dream is to open up her own catering business. "Skills aren't the most important thing," she said. "The most important thing is your desire." Jones, who overcame alcoholism triggered by her mother's death, relishes the opportunity to prepare meals for shelters, hospitals, and other people who are in need as a DCCK trainee.   Richard Leonard, a 66-year-old beginning a new chapter of his life as a DCCK trainee and volunteer, also appreciated advice on taking a holistic view of becoming a restaurateur. Leonard has ambitions of opening up a food truck specializing in ethnic foods. Like other trainees, he began his culinary journey just loving food, and during his 25 years in federal prison, he was eventually promoted to head cook. He knew that a new career awaited him after his release. Heritage Day and his DCCK training has taught him the important lesson of self-acceptance, particularly after confronting a painful past. "Don't look back on what happened," he said. "Look to the future." http://www.dccentralkitchen.org/article.php?id=240 This month, the Campus Kitchens Project opened five new locations across the nation, bringing the total number of kitchens up to 25, and by the end of February, East Carolina University’s addition will make 26. The Campus Kitchen at Union College’s inaugural shift saw 150 student volunteers from environmental groups, culinary clubs and Greek organizations pack into the kitchen, mold meatballs and bake cookies. The unusual mix of volunteers then served their first cold meals at a local shelter where they also planned to host hot, sit-down dinners to acquaint students with their Schenectady, N.Y. community. One volunteer, Rebecca Robinson, told Union News: “This program really makes you open your eyes to what good you can do by not only preserving good food, but also helping others who need a hand.” Coordinators at four other brand new Campus Kitchens witnessed a similar scene as they crafted and delivered their first meals. And at each location (Union College, Washington University in St. Louis, St. Lawrence University, University of Virginia, and University of Massachusetts Boston) the goals of running a community kitchen ran parallel to each other: get students sharing and learning from their adopted communities. The Campus Kitchen at Washington University in St. Louis began meal service January 24 with two community partners: The Shalom House, a special needs women’s shelter, and Our Lady’s Inn, an expectant and young mothers shelter. Kitchen volunteers worked alongside a familiar organization: the Campus Kitchen at Saint Louis University, the founding kitchen for The Campus Kitchens Project. The two St. Louis kitchens share more than a city; they deliver full meals to Our Lady’s Inn on separate days each week. They also plan to partner for food pickup and drop off from local food banks. Halfway across the country, St. Lawrence University began meal service January 28, inviting the community to their kitchen space with a kick off event. Students led tours of the kitchen and hosted a food information fair to raise awareness before preparing their first sit-down, community meal. “We’re an affluent university set in the poorest county in New York state,” said Stacey Sommerfield, director of the campus service center. “It costs about $50,000 to go here, but the average income is $20,000.” February brought the opening of Campus Kitchens at Union College (February 3), University of Massachusetts Boston (February 11), and University of Virginia (February 14). Volunteers at the Campus Kitchen at University of Massachusetts Boston, a national partner, prepped meals to serve in the low-income Dorchester neighborhood. The leadership team from the Campus Kitchen at University of Virginia delivered meals at the Salvation Army, where they planned to later implement nutrition education for local youth programs. http://www.dccentralkitchen.org/article.php?id=239 (photos by Samantha Michaels/Medill School of Journalism) For the second time this winter, the DC Central Kitchen has defied a record breaking snowstorm. Since 1989, the Kitchen has produced daily meals for shelters, while providing culinary job training for the unemployed. During this week's record snowstorm, the Kitchen not only produced its scheduled 4,000 meals per day, its dedicated staff, volunteers and trainees were able to produce an additional 2,300 meals per day, over the last five days, assuring that men and women who were trapped in local shelters were provided with healthy and hearty breakfast, lunch and dinners. Mike Curtin, the CEO of the Kitchen gave credit to staff determination, as well as economic planning for the organization's agility. "Because we produce over 50% of our own income, we are able to be more decisive about hiring a snow plow to clear our docks and securing hotel space for employees who are prepared to get the job done. This is what we do, and we never give in!" Jerald Thomas, the Kitchen's Executive Chef agreed. "Volunteers and local chefs have been walking in to help. Just today, chefs from Café Atlántico walked over to lend a hand. We also got a $2,000 cake donated when a wedding was canceled. The outpouring of time and talent is amazing." Transportation Director Steve Robinson also credited the Kitchen's drivers, who navigated treacherous roads to deliver meals to shut in shelter residents. The Kitchen will bring that same commitment to community to work each day, as another storm bears down on the nation's capitol. UPDATE: WTOP's Bob Madigan Covers Meal Production During Snowstorm(MP3) http://www.dccentralkitchen.org/article.php?id=238 Emily Paulson, coordinator of the Campus Kitchen at Gonzaga University in Spokane, Wash. came to the kitchen with hopes of tilling a community garden, but she soon realized the resources weren’t there yet. "Gleaning was a nice way to collect produce for our kitchen without having the knowledge or resources to plant a garden," said Paulson. Two years later, the pieces came together. Harlow Hotrum, a former farmer, donated a 100-foot long greenhouse on his farming community with the promise of renovations. He also gave Paulson the gift of hydration, rigging his well water to the greenhouse irrigation system. Two blocks away, St. Margaret's Shelter, a long-standing a community partner of the Campus Kitchen, keeps a community garden that occupants tend for selling produce at the farmer's market, which helps fund programs. The shelter and its master gardener offered their gardening expertise to help the Campus Kitchen at Gonzaga University learn to grow. What do students and Paulson plan to grow once the repair work is done, and they secure donations of seeds? Paulson says hopefully, by summer 2010, they'll be sowing seeds for potatoes, tomatoes, carrots and maybe green beans. "It's kind of cool because it's pulling in different types of students for us," said Paulson. "Spokane is a little bit behind the times on community gardening. We are getting students that haven't been involved with the campus kitchen before that say, 'Hey, I'm interested in this [gardening].'" The only requirement on Paulson's end is that she keeps the produce she grows organic to help protect Mr. Hotrum's land. While Paulson holds high hopes for the project, she says there's a lot to consider when planting a garden, including developing a plan for heating and cooling systems. She's already met with the engineering department about working with students for creative solutions. Paulson said she even considered a suggestion of keeping 30 chickens in the greenhouse. Their body heat would help warm the building. "The best case scenario, we not only feed the community through this garden, but we produce enough to sell produce at farmers markets, fund the campus kitchen, and give food away to other organizations," said Paulson.