Everytime I go back I feel more comfortable and relaxed. The people there are so pleasant and kind to work with. They are excellent leaders and make you feel like your work is valued, and I always leave feeling really accomplished. The fact that we're not only preparing meals for people who need it but contributing to a wonderful organization that provides job training is really satisfying. So productive and inspiring.
Today was my first morning shift volunteering at DC Central Kitchen. When arriving at the kitchen, there was a large group of volunteers. There was the men's soccer team from the University of the District of Colombia and a finance company. However, the kitchen is always busy and Professor Weiner's class was directed to make chicken and vegetable ravioli. We had to unbox the ravioli and put them into pans. The hardest part was separating the frozen ravioli from each other. My hands were freezing because of working with the frozen ravioli. I was glad that we worked two and a half hours separating and making chicken and vegetable ravioli. I cannot wait to go serve at DC Central Kitchen next week. It is always a rewarding experience to go serve and give back to the DC community.
I helped to unbox ravioli and put it in a disposable aluminum pan, then we added the tomato sauce. Then we put a let and mark it and clean the pan where the sauce was made. This helped me and my group to communicate better because if one did something wrong it could messed the rest.
Today when volunteering at DC Central Kitchen, I was accompanied by three other peers from my class. When arriving in the kitchen, our first task was to de-core and peel apples to make applesauce. After about fifteen apples, I and another volunteer, was asked to help unload a truck full of sandwiches. These sandwiches were to be used for tonight's dinner. After unloading the truck, I was then asked to clean out the freezer. I arranged a new pallet of flank steaks and chicken. We set up an assembly line system which proved highly efficient. Last, I along with the group of volunteers were asked to peel sweet potatoes and mash them together to make a condiment for Monday's dinner. Overall, today went by extremely fast by the constant back to back task. It was very rewarding and I cannot wait to go serve next Friday!
Was much less disorienting the second time since I knew what to expect, full time cooks very helpful and encouraging.
I worked closely with Bryn most of today. We made chicken strips and green beans, as well as a few other things to help the kitchen run smoothly.
I helped cut potatoes and greens. Something that I found challenging was cutting the potatoes in half because they were big so a suggestion might be putting strong people to cut them because I found it a little challenging.
Really friendly staff and a nice environment
This was my second time volunteering at DCCK. It was a great experience.
I had a good time at DC Central Kitchen. I sliced and diced countless onions and opened a large number of fruit cans. I served with Bloomberg Industry Group and met a bunch of their employees as well.
Today at DC Central Kitchen fellow classmates and I volunteered seasoning food that would later be served for dinner. Two peers and I first began seasoning french fries. My task was to make the seasoning that would be later applied to the fries. After seasoning all the fries, we then placed them onto trays to be placed in the oven. Also, this process was repeated on okras, a fruit from Honduras, and sweet potatoes. I also learned what okra was and the types of dishes they are used in. This was very interesting because it was something new and it looks similar to a jalapeño. Afterwards, we were asked to clean up which took roughly thirty minuets. I cannot wait to volunteer next week because it is rewarding. I had an amazing experience and cannot wait to go again Friday!
This was my second time going. There were a lot more volunteers which kind of shifted the dynamic. The really big group of people that knew each other were really loud and seemed to make the kitchen staff a little uncomfortable. It felt a lot like the group was intruding in their space. I was a lot more mindful of how much noise I made and how I was perceived after today.
Staff are always super friendly and organized.
During this past Friday, I took my second shift at DC Central Kitchen. Similar to my first shift, I spent the majority of my time chopping vegetables, however, I also helped make the mix for cornbread and contributed with whatever other tasks were asked of me. I really enjoyed my shift overall and was able to talk to meet and connect with a lot of people from different backgrounds. I can't wait for my next shift.
I helped cut potatoes which were good team-building because it allows conversation and I like how easy was to ask for help. Also, some feedback is that they should have lets people volunteering at the same time since there are people standing around and it is not efficient.
Always nice giving back and providing for others.
First time volunteering at DCCK, enjoyed volunteering in a kitchen setting and preparing food.
When arriving at DCCK today, I was happy to find fellow classmates there and ready to serve. Today's experience was different from the last time I volunteered, which had me cutting potatoes. Today, Wayne, the culinary director for DCCK, had me place one hundred and fifty french toast into a frying pan in order to be served for breakfast tomorrow. Following that, I organized rice to be placed in the refrigerator. From there a fellow classmate and I opened roughly 32 to 40 cans of peaches to be served later that day. This was something interesting because growing up my mom never allowed me to open cans for fear of spilling food over the counter. I found opening cans and putting peaches into containers was rather therapeutic. Following that, I, along with another independent volunteer from Georgetown, proceeded to move meat from de-thawing in the sink to be placed in the refrigerator. This process proved to be challenging because of carrying heavy plastic bags of meat and having to drain the liquid from inside the bag. This process was smelly and unpleasant, but knowing that I was doing this for a better cause made it worth while. Overall, today's experience serving was wonderful and worthwhile. I had fun and I cannot wait to go back to DC Central Kitchen next Friday!
I was not quite sure what to expect walking in, but I ended up having a lot of fun. I spent a lot of my time moving food that had already been prepared into the freezer and other food out of it. I also made a massive amount of applesauce with another volunteer.