Monthly Updates: March 2017
This week, WCK Executive Director Brian Macnair and NY pastry chef Pichet Ong visited our Chawama Bakery in Lusaka. They helped to develop new products for the bakery to sell to help increase revenue, which supports the Oz School for Zambian orphans. Bakery staff will now be creating sticky buns, sweet rolls, and cakes, which will double the profit margin for the bakery.
Chawama has provided a stable source of income and jobs for the past three years to Zambian locals like Mercy. Mercy was one of the first bakers trained by World Central Kitchen and has since been promoted to a shift leader with growing responsibilities including managing inventory and ordering.
Thanks to continued investment and training, Mercy will soon be making double her original salary.
“I am so happy to learn more each time WCK comes to Zambia,” Mercy said. “I love to bake and I am now professional.”
What do 30 of DC’s best restaurants, WCK founder José Andres, Andrew Zimmern, and Ted Allen all have in common? They’re coming together on June 7th for the 5th annual Dine-N-Dash benefitting World Central Kitchen!
For one night only, guests will receive an all-access wristband for unlimited food and drink at restaurants in the District’s iconic Penn Quarter and 14th Street neighborhoods, while enjoying live music.
VIP ticket-holders will also enjoy a few special perks: a pre-reception pop-up with MGM, four additional VIP-only restaurants, and an after-party with José, Andrew, Ted, and other celebrity guests.
Don’t miss out on this incredible evening—get your tickets now! Click here to visit the Dine-N-Dash website and save $20 off your ticket throughout the month of March, and be sure to follow Dine-N-Dash on Facebook, Twitter, and Instagram.
“I can not wait to have my internship in a professional kitchen. I am ready to show them my skills and my passion for my new career.” — Jennifer Sylvestre, WCK Culinary School Class of 2017
Last week, World Central Kitchen culinary school students in Haiti overcame one last hurdle in their path towards becoming chefs: a final buffet. Judged by local restaurateurs and World Central Kitchen staff, students showed off their knife skills, technique, and knowledge of the kitchen.
But for these dedicated students, this hurdle is a step towards an exciting future. Graduates of the culinary school are placed in an internship at a local hotel or restaurant following completion of their final exam. Because of their superior training, most of these internships translate to jobs for these ambitious students.
We’re proud to have graduated 86 students from the culinary school in Port-Au-Prince. Check out highlights from our last group of graduates here, and follow us on Facebook and Twitter for the latest news on our projects all over the globe.
Congratulations to the youth who just got jobs roasting and packaging World Central Kitchen coffee.
All of the youth are enrolled in Fabretto schools which emphasize a “learning by earning” model. They are currently receiving training from Vega Coffee’s employees who are experts on origin roasting. Vega is training these students on coffee roasting, hand selection of beans, packaging, and cupping.
The students are able to receive training and employment due to World Central Kitchen’s investment in high-end coffee roasting machines, and quality-control and packaging equipment.
You won’t have to wait much longer to receive fresh, origin-roasted coffee through World Central Kitchen.
In 2016, World Central Kitchen affected more lives than ever before. Thanks to our supporters, World Central Kitchen:
- Trained communities in Cambodia, Dominican Republic, Haiti, Nicaragua, Zambia, and the US.
- Distributed over 15,000 meals to Hurricane Matthew victims
- Built 10 school kitchens in Haiti serving 5,000 students/day
- Converted 50 more schools to clean cookstoves
- Graduated 34 students at our Culinary School
- Represented our Chef Network in Brazil, Cuba, and South Africa
- Invested in a coffee roasting facility to increase farmers income by 400%
- Invested in fish processing plant and new boats to increase fishermen income by 400%
We are building a coffee roasting facility in the mountains of Nicaragua that will increase the coffee farmers income by 400%.
By origin roasting and selling their own coffee, the money from coffee sales will stay in the hands of the coffee growing families.
In addition, twelve youth from the farm families will learn how to roast and cup giving them transferrable skills and the ownership over what makes specialty coffee special.
Stay tuned to get your hands on this coffee that elevates!