Real Jobs.
Good Food.
OUR MISSION
Detroit Kitchen Terminal exists to reduce repeat incarceration by training workers to thrive in our city’s growing food, beverage and hospitality industry.
What We Do
We’re a community kitchen and social enterprise that uses food to create opportunity, bridge gaps, and unite neighbors. We are committed to reducing the toll of incarceration on individuals, families, and communities by strengthening Detroiters’ self-reliance and stability through expert-led programming. Our organization focuses on three areas:
Culinary Training
Our rigorous chef-led training program builds specialized culinary skills and develops employment ready soft skills for individuals eager to get started in the culinary and food service industry.
Job Placement
We connect newly trained workers to chefs, sous-chefs, and hiring managers at local restaurants.
The Cook Shop
We host leadership and professional development courses for hospitality professionals, food and beverage education courses for the general public, and cooking events for the local community.
If you’re a potential student or industry professional interested in our programming, please reach out to [email protected].
Leadership
Desiré Vincent Levy
Co-Founder
Desiré Vincent Levy is a community organizer, activist, and strategist. Before founding Detroit Kitchen Terminal, she served as Associate Director of Communications at the ACLU of Michigan. Much of her work has been focused on illuminating issues related to mass incarceration and democracy, including roles at the Vera Institute of Justice, Brennan Center for Justice, and Columbia University’s Center for Justice. She is the Executive Producer of the James Beard Award winning, Detroit Free Press documentary, “Coldwater Kitchen,” an Alumni of the Michigan Political Leadership Program and on the board of trustees at the Museum of Food and Drink. She heads up community relations, partnerships, communications, and operations for Detroit Kitchen Terminal.
Anthony Lombardo
Co-Founder
Lombardo is the executive chef and owner of beloved Detroit restaurant SheWolf. He is a 2004 graduate of The Culinary Institute of America in New York and has worked at some of the world’s finest restaurants, from 1789 Restaurant in D.C. to Villa Maiella Ristorante in Italy to the Everest Room in Chicago. While in D.C., Anthony volunteered as a teacher at D.C. Central Kitchen before joining their Board of Directors. After a move to Detroit, MI, Chef Anthony opened SheWolf in 2018 to much acclaim, becoming one of the best new restaurants in the country (Thrillist) and earning a coveted James Beard Nomination. He leads Detroit Kitchen Terminal’s curriculum development and culinary training program.
