This is my second time volunteering at DC Central Kitchen. Every time I learn more about the volunteers, the staff, and the purpose behind this wonderful organization. Volunteering here is powerful and we are constantly reminded to cook food as if we were cooking for our family.
CausesArts & Culture Clinical Services Computers & Technology Economic Development Employment Entrepreneurial Training Financial Assistance Food Insecurity, Hunger General Service Health Immigrants & Refugees Media & Broadcasting Mental Health Services Non-Profit Business Services Nutrition Older Adults Persons with Disabilities Placemaking Professional Development Social Justice Student Fieldwork Sustainability Workforce Development
SkillsAdvertising Artistic Help Arts and Crafts Brand Strategy Business Strategy Clothing Drives Design Elderly Assistance Entrepreneurship Event Planning Food Distribution Food Drives Food Preparation Fundraising Health Care Help w/People Human Resources Landscaping Marketing Multimedia Office Work Online Marketing Painting Photography Planting and Gardening Public Relations Recreational Activities Research Sales & Business Development Soup Kitchens Statistical Analysis Strategic Marketing Technology Website Design Website Development
Service Reflection – DC Central Kitchen (6 hours)
The community partner I selected to complete my service hours was the DC Central Kitchen. When it came to select a community partner, I was looking for an organization that is creating an impact by feeding those in need in the community.
I completed 6 hours of direct service, cutting, counting, and organizing bags for different organizations.
I was cutting veggies for elementary schools they supply food for. I was given the instruction to cut the veggies in a very appealing way by removing the bruised parts of the veggies. The purpose of my tasks that day were to prepare breakfast and lunch snacks for children. I packed string cheese, cereals, jellies, raisin breads, and oatmeal bars.
This service is important because children’s meals need to be as appealing as they can. From what I saw, quality food was being produced at the location. All volunteer received a thorough 10 minute training prior to the start of their shift. They made sure volunteers kept sanitation and safety rules. Employees would also call out and direct volunteers to change gloves or hold knifes correctly.
This service experience is related to the course concepts in that, the food I was preparing had to meet USDA guidelines in order for it to be served to children. We had to make sure quantities we were sending off to various facilities had exact if not more than enough to make sure each child receives a nutritious meal. They are also a mission-based organization; food is either donated or sponsored by a corporation or organization. They are financially sustainable in that not only do they feed people but they also cater, and supply food to local schools that helps to generate additional income.
From my participation, I feel more human. It’s so easy as a student to get caught up in assignments and personal goals that we may forget to take a moment to help someone else in need. After this experience, I intend to continue volunteering as much as I can.