Bethany Rolley, DC Central Kitchen Experience

Written Reflection:

During our class trip to DC, we visited various spots to enhance and apply our obtained knowledge. This consisted of service work at DC Central Kitchen, talking to members of the National Coalition for the Homeless to hear their personal stories of homelessness, meeting with Joshua Stewart to discuss how homelessness is perceived on the federal level, and finally passing out clothing from our clothing drive to unhoused and living in parks or the streets. My job was to pay special attention to the atmosphere at DCCK, and this is what I observed.

When we first stepped out of the van and into the building, its architecture seemed very inviting. With stunning high ceilings and a huge open facility to prepare food, it was impressive to think that this was built out of Egger’s simple idea to not just help people by giving them food, but giving them access to a job opportunity that could be life changing. The people were just as welcoming as the facility, greeting us at the front door with enthusiasm and guiding us on where to go and what to do. We put all of our kitchen wear on, consisting of hairnets, an apron, and possibly a beard net if applicable. It is easy to spot that they care a lot about keeping everything clean as if you need to remove yourself from the kitchen at any point you must wash your hands again and reglove. Once we were in our gear, they played an informative video including details such as proper clothing and some basic knife movements. Then, we were split into three groups, one in the main kitchen, one cutting broccoli and cauliflower, and one checking various fruits. Being placed in the group to cut produce, we quickly got started. You can tell that these employees gain a great culinary education. As I was standing there, cutting broccoli somewhat awkwardly, one of the long-time employees came up to me and stated, “Let me show you a better way to do that baby.” Working gracefully with the knife, she sliced off each cluster in a swift manner, leaving the whole stem behind without much residual broccoli left on the cutting board. It was extremely impressive to watch her work, teaching me in the mist. The connections made in the kitchen are very valuable to the employees. They talk and joke around while they work, creating an environment that is fun to work in. I was also able to meet other passionate volunteers who were working in the kitchen. A kind man I met found a passion for volunteering on a mission trip to Jamaica. He then created a small scale food kitchen in a basement to help out people within his community. I think that the small actions of devoted volunteers adds up to create a large impact within an organization such as this.