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Photo Gallery | DC Central Kitchen Holds Fish Cutting Demonstration

DC Central Kitchen offers culinary job training to once homeless and hungry adults, as well as turns leftover food into millions of meals for at-risk individuals. Today, DC Central Kitchen held a fish-cutting demonstration and lesson for two dozen student trainees. The student trainees are primarly formerly incarcerated, unemployed, and homeless adults who are being taught useful skills to use in the job market.

The main chef of DC Central Kitchen, Jerald Thomas, was planning on giving the demonstration to the student trainees today, but he was pleased that Tim Sughrue, the Vice President of The Congressional Seafood Company, who has been cutting fish for about 30 years, agreed to give the lesson.

The Congression Seafood Company, Inc., of Jessup, Maryland, has donated product to the DC Central Kitchen before. Today the Vice President of the local wholesale fish dealer, Sughrue, demonstrated how to properly cut a fillet of Bluefish, as well as Atlantic Salmon.

"If they learn how to cut fish, they will never be out of work," said Sughrue.

Sughrue explained to the trainees that today's fish came out of Rhode Island last night. The Congressional Seafood Company handles a million dollars worth of fish each week, and Atlantic Salmon is the largest volume of fish they see. Sughrue told the students that he has 12 people at his company that cut fish all day long; these individuals work in a face-paced environment and produce both quality cuts and a large volume of product.

"Cutting fish is a skill that never goes out of demand," he added.

"We are always working on cuts and knife skills with the students because that is what the industry is looking for," said Chef Thomas. He said that they hold a lot of plate demonstrations as well.

Check out the slideshow of today's fish-cutting demonstration! Find out other ways DC Central Kitchen is using food as a tool to strengthen our community here.


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