Revolutionize Food Access to Create Community Impact w/ Dusty Cooper | Culinary 360 Podcast | 12

Culinary 360 Podcast

Join us on this episode of the Culinary 360 Podcast as we explore the incredible journey of Chef Dusty Cooper, Chief Operations Officer at DC Central Kitchen. From her Midwest roots to becoming a global culinary leader, Dusty shares her inspiring story filled with challenges, triumphs, and passion for foodservice innovation.

Learn how DC Central Kitchen is revolutionizing food access, culinary training, and community impact—serving thousands daily while transforming lives. This conversation is packed with insight, humor, and heart that every foodservice professional will love!
Don’t forget to hit that subscribe button and stay tuned for more inspiring episodes!
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👨‍🍳 Our GUEST
Dusty Cooper
Website: https://dccentralkitchen.org/
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👨‍🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
Follow him on LinkedIn: https://www.linkedin.com/in/robert-simmelink-46a08115/
Luke Simonds
Corporate Chef — Denver, Colorado
Follow him on LinkedIn: https://www.linkedin.com/in/luke-simonds-4a3b15265/
Ryan Devereaux
Corporate Chef — Kent, Washington
Follow him on LinkedIn: https://www.linkedin.com/in/ryan-devereaux-2bb6881ab/
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🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more: https://ignitefoodservice.com
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👨‍🍳 DISCLOSURE: Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.

章

1. Cold Open (00:00:00)

2. Episode Guest: Dusty Cooper of DC Central Kitchen (00:00:17)

3. Welcoming Chef Dusty Cooper (00:01:19)

4. Hormel and CIA Consulting and Innovation Event (00:01:40)

5. Growing up a Midwestern cattle farmer (00:03:03)

6. From bucket factory to film sets (00:04:47)

7. Catering in Hollywood and culinary school (00:05:47)

8. Fine Dining in LA (00:06:43)

9. Pastry School at Le Cordon Bleu in Paris (00:07:36)

10. Executive Chef in Belize (00:09:28)

11. Opening Restaurants (00:12:28)

12. Injury leads to teaching and healthcare (00:14:56)

13. Landing at DC Central Kitchen (00:16:55)

14. What is DC Central Kitchen (00:17:12)

15. Knife skills and life skills (00:19:07)

16. Staff and volunteer numbers (00:19:53)

17. Equipment needs (00:20:56)

18. Halloween at the White House (00:22:57)

19. Knife skills vs. Processing equipment (00:23:55)

20. Equipment needed to increase capacity (00:26:40)

21. Education > Solving Hunger (00:28:37)

22. Maintaining 18 menus (schools, catering, retail) (00:32:07)

23. 24 hours a day in 7000 sq ft (00:35:06)

24. Cooking equipment rundown (00:37:24)

25. Teaching other non-profits (00:38:50)

26. Soul work (00:40:30)

27. Volunteers (00:41:58)

28. Culinary School vs On The Job Training (00:43:54)

29. Living and eating in Baton Rouge (00:52:30)

30. Favorite meal was in Baja California (00:53:53)

31. Fresh and local changes taste (00:55:52)

32. Chef talk and hot tubs (00:58:37)

33. Wrapping Up (01:01:19)

34. Ignite Chef Takeaways (01:01:47)

35. Wrapping Up (01:03:57)