Since its founding, DC Central Kitchen has operated out of the 9,000 sq. ft. basement of the Federal City Shelter a space that has long been poor quality and inadequate to meet DCCK’s current programing and desired growth. In late 2020, DCCK entered into a lease for 35,921 sq. ft. in the RiverPoint development in the Buzzard Point neighborhood of Washington, DC. The new facility offers DCCK Class A space with a long term lease to enable it to expand its culinary training program for people with barriers to employment by 150%, double daily meals served, open a new café, increase volunteer opportunities, and provide space for other food oriented and entrepreneurial nonprofits.
The project involves the build out of a 35,000 sq. ft. headquarters, anchoring a new mixed-use development on Buzzard Point along the Washington, DC riverfront. DCCK currently operates its over-subscribed services from an aging, overcrowded homeless shelter basement. The new facility will consist of new kitchen, classroom, meeting spaces required for job training, workforce development programs and will expand workforce services enrollment by 150% and diversify the credentials and trainings offered through its programs.
