Contract Food Service

Our Contract Food Service aims to bring local, seasonable and sustainable cost-effective dining service to local schools or any other business that wants to create a sustainable food model for their future.

Client Profile: Washington Jesuit Academy

Through our Contract Food Service, graduates of the DC Central Kitchen Culinary Job Training program provide excellent cuisine from local and seasonable ingredients for charter schools and day care centers in the nation’s capital. At Washington Jesuit Academy, one of our current clients, we provide just under 100 middle school students 3 meals a day, 5 days week, 11 months a year. We pride ourselves on working with the students there to understand their preferences and create nutritious and delicious foods sourced from the area’s best farms and purveyors.

“People have noticed the creativity occuring in the kitchen,” comments Brian Ray, Director of Finance at Washington Jesuit Academy. “We used to have food handlers who served the students heat and serve meals. Now, with Fresh Start Catering, we have cooks who have a great customer-service attitude, make everything from scratch and provide fruits and vegetables at every meal. We’ve chosen to make an investment in the health of our students and it’s paying off in the classroom.”

The Fresh Start Catering staff at WJA are beginning several new initiatives, such as integrating herbs and produce from the school garden into meals and in partnership with Profish, featuring a local fish for dinner every Tuesday. Read more...

Hire Us!

Please email Ama Blankson-Wood at ablanksonwood@dccentralkitchen.org. Include the following information:

Name and location of school
Number of students
Type of catering (breakfast, lunch, dinner, snacks)
Contact name, number and email
Preferred method and time for contact

WJA Service Club

Service Club members learn about fish fabrication

Duane Drake - WJA Sous Chef

“I am so proud of what we make in the kitchen. I do my own menus and make everything from scratch for the kids. Instead of chicken nuggets, I serve pecan crusted chicken breast alongside wild rice and a vegetable medley.”

Duane works with the WJA Service Club every Wednesday after school, teaching culinary skills and nutrition.