DC Central Kitchen
Dusty Cooper, MBA, CEC, is the Chief Operating Officer at DC Central Kitchen. With previous experience as the Director of Culinary Operations and Corporate Chef at Johns Hopkins Health System and as a Senior Executive Chef at UC Santa Barbara, Dusty has a strong culinary and business background. Dusty holds a Master of Business Administration from Johnson & Wales University and a Bachelor's Degree in Culinary Management from Le Cordon Bleu College of Culinary Arts-Scottsdale, among other culinary qualifications.
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DC Central Kitchen
DC Central Kitchen (DCCK) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. The organization provides hands-on culinary job training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. DCCK’s social ventures include serving scratch-cooked farm-to-school meals in DC schools, delivering fresh, affordable produce to corner stores in neighborhoods without supermarkets, and operating fast-casual cafes in the District of Columbia.