and addiction. The program also serves“ opportunity youth”— those aged 18 – 24 who are not in school and not working— and equips them with knife skills, life skills and meaningful credentials.
More than 2,300 individuals have completed the program. Graduates have an 87 % job placement rate, thanks to partnerships with 150 area restaurants and hotels, as well as DCCK employing graduates.
The nonprofit employs some of its culinary graduates to prep and serve meals to food-insecure children at 30 schools across D. C. through the Healthy School Food program.“ We serve breakfast,
lunch, supper and healthy snacks, provide nutrition education in cafeterias and classrooms, and have won the highest national awards for school nutrition innovation,” notes Melissa Gold, DCCK’ s director of communications and marketing.
DCCK believes in the transformative power of a job and that everyone deserves the chance to share in the dignity of work while contributing to the community.
“ The best part of my day is listening to team members, particularly graduates of our Culinary Job Training program, talk about their work and what it means
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