The Campus Kitchens Project’s future leaders descended on CKP’s national office last week, August 2 to 4, ready to take in CKP knowledge, organizational techniques, and recipes – among other things – as part as an intensive Boot Camp to prep new and returning coordinators for the upcoming year of operations.
Campus Kitchens leaders kicked off the summit, held at Gonzaga College High School, which is also home to the only high school-led Campus Kitchen, with opening remarks by CKP Director Maureen Roche and introductions to CKP program managers. From there, the instructional boot camp covered all the basics on how to make Campus Kitchen operations run smoothly, from setting up a Leadership Team, to running shifts, and doing paperwork.
In addition to joining in on a Campus Kitchen at Gonzaga College High School cooking and delivery shift, the future CK leaders also had an opportunity to volunteer at DC Central Kitchen, CKP’s parent organization.
Participants enthusiastically suited up in hairnets, aprons and gloves and dove into the familiar kitchen work. Among other things, they sorted tomatoes, grated carrots, prepped frozen fish, emptied pasta water, transferred spaghetti to large pans, and cut brightly colored peppers.
At the end of the volunteer shift, DC Central Kitchen Founder Robert Egger and CEO Mike Curtin sat the group of 38 down to talk about the history of the kitchen and how it applies to their generation.
Below are more pictures from the DC Central Kitchen volunteer session at this year’s successful CKP Boot Camp.
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