A few weeks ago I found out about a Scholarship that would: pay room, board fees, and transportation to Washington D.C. to participate in a "Conference of Leaders" organized by Share Our Strength. Like many things, I got my essay in on the last day, just in the nick of time.
A few days ago, I got an email confirming that I was one of 20 culinary students from across the nation selected as a finalist to attend the conference, and assist in service for their "Hurricane Relief Taste Event" on October 17th, 2005. As always I feel lucky. Lucky to have the opportunity to write on such an interesting topic, lucky enough to be able to email in my essay, lucky enough to be considered good enough to attend, and lucky enough to have the support and help that I've had at pursuing my interest in cooking and food. And more than anything it will be great to be able to have a hand in raising money for the victims of Hurricane Katrina, of which to date I was only able to give $75, and was feeling pretty down.
In addition I'll get to meet great leaders and chefs from around the country. Alice Waters of Chez Panisse is one of the featured speakers, a well known chef, writer and philanthropist who works hard to spread the news on organic and locally grown foods, and there is a laundry list of chefs from around the country that will participate in the conference and the benefit as well. It's a great opportunity to find out all the different ways and ideas that chefs are becoming leaders in their community.
I am thankful to all of my family and friends and sent them an email of thanks for all the support. But I wanted to thank a few people publicly for there undying interest in food and willingness to give all they can in guiding my interest in however they can.
Tracie, my love has been there from day one and her faith in me and my crazy ideas has been unwavering. My parents and close family, well you all know who you are and how you've helped me along the way. Thanks!
On the professional food front, I owe my most current debts to the amazing Chef Julie Farias and Laurent Saillard of iCi Restaurant in Ft. Greene - Brooklyn, NY, for their commitment to local and organic foods and love of food. I met Julie at a Share Our Strength, Taste of The Nation Event, hence it's funny how things come back around and are tied together. Thanks to Chef Josie Smith-Malove of Veliis for believing in me enough to get me to serve as her assistant at Taste of the Nation Brooklyn, and all the other crazy things she has taught me. Then there are the many Chefs and Students of the FCI that continue to amaze and inspire me. Thanks everyone!
Here is the question that was posed for the contest entries and the brief answer I came up with.
What is a chef's role in the community?
Vibrant and great communities come to fruition through the persistent labors of ordinary people sharing resources, conversations, experiences, pleasures and challenges. Leaders emerge over time based on their contributions. I believe that the primary role of chefs in their community is sharing experiences and knowledge and leading by example in ways that will inspire sustainable and positive growth through food and education about food.
Every decision a chef makes about the success and health of their business and menu can either enhance or detract from their community's growth. Chefs must always work to invest and strengthen their communities, by choosing to hire locally whenever possible, offer a living wage and benefits, provide a safe and healthy workplace, and work to inspire and encourage others to succeed and pursue their dreams.
Chefs can help enhance their communities by buying local goods and services whenever possible and establishing partnerships with local producers and farmers. When they buy locally they are making an investment in the local economy. When the community frequents establishments that rely on locally sourced goods it creates a demand for locally owned business establishments. Buying locally then becomes sustainable in that it creates a cycle of interdependence among the farmers, chefs and consumers that can enhance and strengthen the community.
Whenever possible, chefs can reinforce their investment by educating their customers and neighbors about why they serve locally produced foods and how it benefits the community. For example, buying locally brings fresher foods to their customers' tables. It also reduces the negative impacts on the environment caused by long and costly transportation of non-locally produced foods. In turn, when chefs establish relationships with proprietors and come to know the stories behind the food and share these stories, it expands and unites the community.
Chefs are the impetus for educating and inspiring people to care about the food they buy and eat. When chefs express interest and passion for locally produced food, they are sparking the fires of curiosity for local children and families. When a chef highlights the menu's local sources or appears down at the local market to perform a demonstration or give a talk on the local foods in use, the community will come to value investment in local resources and invest as much themselves to help shape their community in a more positive way. In turn, the members of the community are actively shaping and changing their attitudes towards consumption, politics and other aspects of community life. A chef's role in the community, to care and know as much as possible about the food he or she serves, becomes a foundation for positive change within the community.
