Wordless Wednesday: CNCS CEO Gets Dicey at DC Central Kitchen

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United We Serve
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On December 20th, Corporation for National and Community Service CEO Robert Velasco, II, and Director of AmeriCorps John Gomperts joined volunteers  to prepare meals at DC Central Kitchen.

They cleaned, chopped, diced, and sorted fresh produce that would later be added to meals for area hungry. Each year, more than 14,000 volunteers work side-by-side with the men and women of the Culinary Job Training program, preparing more than 4500 meals, 365 days a year.

DC Central Kitchen turns leftover food into millions of meals for thousands of at-risk individuals while offering nationally recognized culinary job training to once homeless and hungry adults.

A volunteer at DC Central Kitchen chops green peppers in preparation for the day's meal.

Director of AmeriCorps John Gomperts (center) serves alongside volunteers at DC Central Kitchen.

CNCS Acting CEO Robert Velasco (R) prepares to cut onions for the day's main course: fried rice with chicken and vegetables.

DC Central Kitchen CEO Mike Curtin (L) discusses national service and food sustainability with CNCS Acting CEO Robert Velasco.

Colorful squash at DC Central Kitchen wait to be chopped, boiled and added to the day's meal.

DC Central Kitchen employee strains a huge vat of rice, which will serve as the base ingredient of the day's lunch: fried rice.

DC Central Kitchen employee smiles as she prepares ingredients for the day's meal.

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