As a chef, so much of my time, energy and mental space is consumed by the "business" of food. Not necessarily the "art" anymore but the hardcore business. From sourcing, training and retaining great people to finding local, sustainable and flavorful ingredients...the act of coming up with memorable recipes that people will love still exists - but ultimately it comes down to designing dishes that guests will spend their hard earned money on, again and again. I mean that's sort of what we all signed up for...make food as "craveable" as possible so that folks keep coming back. So as we all get wrapped up in this business of food, its so easy to forget how many people in our communities lack access to enough food, healthy options...or the right education on how to prepare what they do have.
Lately my attention has turned to an organization called Operation Front line, its a dynamic program that is part of the National organization SOS. The project brings healthy cooking education to people in their own communities that are living on a reduced budget. Its real people, teaching real people how to prepare healthy meals for themselves and their families. The challenge is getting more people involved so that more families can benefit from this service.
Time is precious - one reason that many people struggle to get involved...but life is made more precious when we are making an impact in our communities. As chefs we spend so much of our lives surrounded by abundance...its our responsibility to share that abundance! Get involved!
