The Fresh Start Story
By offering gourmet "consciouis cuisine" prepared by graduates of the DC Central Kitchen's Culinary Job Training program, Fresh Start offers a powerful opportunity to use your purchasing power as philanthropy. Fresh Start Catering uses local, seasonable and sustainable foods whenever possible in order to help support regional farms and families. Specializing in contract food services, business breakfasts, luncheons and drop-off meals, Fresh Start’s mission makes it easy and delicious to eat local and do good.
Meet the Staff
Allison Sosna - Executive Chef 
Favorite Dish: Belgian Style Mussels with French Fries
“At a young age, I learned the importance of using great ingredients. After living in Rome, I decided to pursue cooking, which took me to Chef Geoff’s, Lia’s and Hook. It was at Hook under Chef Barton Seaver where I gained appreciation for local and seasonable practices.
Graduating from L’Academie de Cuisine, I worked under Chef Patrick O’ Connell at the Inn at Little Washington and then as a Sous Chef at Dean and Deluca.
I strive to support local agriculture whenever possible with all of our revenue generating programs.”
Ama Blankson-Wood - Catering Event & Sales Manager
Favorite Dish: Shrimp Penang, extra spicy!
“I never thought that I would find a perfect blend of my passions of event planning & catering and service to the community until I came to Fresh Start Catering. Besides working with an awesome team of people who are excited about their careers, I’m surrounded by great food, energy and purpose!
Before working in Sales at the Fairmont Hotel in Georgetown and then with Marriott (two wonderful supporters of DCCK), I graduated from Temple University in Philadelphia. I've found a home with Fresh Start, as I am able to use my skills and experience to help others bring their catering and event visions to life.”
Curtis Cunningham - Cart Associate
Favorite Dish: Miso Chicken
"I had 33 arrests and 13 convictions, in prison for 15 years. During those years, I was the head cook at Lewisburg Penitentiary. I was released in 2008, entered a half-way house and signed up for the Culinary Job Training program.
Now I have totally changed from what I used to be. DC Central Kitchen turned me around.
In February, I was hired by Fresh Start Catering and I haven’t missed a day. I love people’s expressions when they taste my food. One of my goals is to go to culinary school for further education and have an opportunity to give back to DC Central Kitchen.”
Makeisha Day - WJA Cook
Favorite Dish: Three Cheese Chicken Cacciatore Bake
“I lost my job and got evicted. The next day, I started the Culinary Job Training program. It was a great experience. I was the class representative and my team won the cook-off.
Now I am a prep cook at Washington Jesuit Academy and I truly love my job and the atmosphere. At WJA, we make everything from scratch so it feels like I am cooking at home for my son and two step-sisters.
I am going back to culinary school at Prince George’s Community College in October 2009. Once I graduate, I hope to start my own catering business.”
Jamillah Linkins - Cook
Favorite Dish: Tuna Salad
“I was in the finance and real estate field and owned a business with a few friends. I've always loved to cook, so after we lost the business as a result of one of the partner's un-wise choices, I decided to pursue a culinary career.
The Culinary Job Training program gave me a different perspective and made me want to give back to my community. Working for Fresh Start Catering has been a great experience. We use so many fresh ingredients and I love making the tuna salad from start to finish. It makes me never want to use canned tuna again!
I hope to return to culinary school and open my own business someday.”
Derek Nelson - WJA Cook
Favorite Dish: Lasagna
“I was a drug addict when I entered Clean and Sober Streets. I stayed there for 10 months because I knew I was not ready to integrate back into society. While there, I applied for the Culinary Job Training program and I haven't looked back.
I learned so much through CJT - fabricating chicken, dealing with my emotions and being on time. I am so thankful that DC Central Kitchen chose to invest in me.
My job at the Spy Diner Street Cart through Fresh Start Catering is a dream come true. Everybody loves to eat and I enjoy making people happy when they come to the cart. Someday, I hope to have my own catering business.”
Richard Lee - Cook
Favorite Dish: Soul Food
“I was in prison for six years. After my release, my case manager recognized my culinary experience from working in the prison kitchen and with Aramark at George Washington University. He suggested DC Central Kitchen's Culinary Job Training program.
The Culinary Job Training program saved my life. I spoke at my graduation and then got a job with Fresh Start Catering. I am thankful to God for my job and I love coming to work. I love the personality of the Kitchen.
Although I am still learning about specialty cooking, I hope to someday open an independent catering business."
James Weeks - Cook
Favorite Dish: Italian Pasta
“I was homeless and my pride stopped me from asking for help from my family. While staying in the 801 Shelter, a counselor told me about DC Central Kitchen's Culinary Job Training program.
I had severe short term memory loss from a stroke and I was uncertain if I could make it through the program. But the staff at the Kitchen encouraged me, and the more I worked, the stronger my mind became. There was a time when I couldn't remember my name, and now working for Fresh Start Catering, I can remember entire orders.
I love my job and I look forward to learning everything. I hope that by continuing to trust God, I can do outreach work and help others help themselves.”
Jeremy Grissette - Cook
Favorite Dish: Steak and Potatoes
“My background limited me to day labor temp jobs. I wanted to improve myself and cook more than burgers and fries.
Through one of my jobs, I met Howard, a graduate of DC Central Kitchen's Culinary Job Training program. When I asked him about the Kitchen, his face lit up. Now, after graduating from the program, I'm beginning my culinary career with Fresh Start Catering. I'm no longer treated like a temp, but I find my work fulfilling. My job isn't just about getting a check.
Someday, I hope to supervise my own kitchen."
Telzora Boyd - Cook
Favorite Dish: Turkey Wings and Fried Cabbage
“I was in a 90-day drug program and I needed to find a job before the program ended. Through my project empowerment class, I had the option of choosing between construction or culinary arts. I decided to pursue the program at DC Central Kitchen because I was impressed with the depth and detail of the application.
Now my job with Fresh Start Catering provides the stability I need. I love it and I'm excited to get more creative."
