Three local chefs brought out their knife rolls and created 175,000 meals.
To be clear, they didn’t cook that much food, but their participation in Beyond Hunger’s 4th annual Healthy Chef Challenge May 30 raised enough money for the organization to provide that many meals to local community members in need.
The chefs were provided with a basket of foods, challenging them to use the same ingredients typically provided to the food pantry’s program participants. This year the ingredient list included diced tomatoes, diced potatoes, cream of chicken soup and PAN cornmeal. Plus, each chef could choose a protein from salmon, chicken or ground turkey. Beyond Hunger did not say what each chef prepared.
“What I love most about the Healthy Chef Challenge is that is pays homage to the talented cooks who make incredible meals every day with food from Beyond Hunger,” said Michele Zurakowski, CEO of Beyond Hunger. “We are so grateful to them for showing us the way with their creativity.”
Contestant chefs Sammy DiMichael, owner of Flock and Forage of Chicago; Rafat Alzein, executive chef at the University Club of Chicago; and Nathan Cheatham, Oak Park native and personal chef, had 45 minutes to meet the challenge.
The Healthy Chef Challenge not only funds the food pantry, but also nutrition education activities.
“Our nutrition education program has grown and evolved over time to respond to the needs of our community,” said Bri Kellogg, a dietitian and benefits services program manager. “Our passion is to identify the barriers our program participants face to nutrition security and address those challenges in a community setting. We build our programming around trust and relationships; the Health Ambassador program builds on existing relationships in our communities and uses the talent of community members to break down barriers to good health for all.
“All my life I have always enjoyed helping others,” said Thomesina, one ambassador. Her last name was not given. “It’s in my nature to help people with their needs. I was thrilled and honored to be included in the event and feeling invigorated to share my Health Ambassador knowledge with my community.”
Event attendees could peer through the kitchen window at Goose Island Barrel House to watch the chefs whip up meals. But only a few would dine on the chef’s creations. Attendees could buy a raffle ticket for a chance to eat at the judges’ table. That lucky winner was Grace Bieneman.
Judges for the event were Phil Vettel, acclaimed food journalist and previous James Beard Foundation awards committee member; Dion Dawson, founder of Dion’s Chicago Dream; and Darien Marion-Burton, executive director of the Oak Park River Forest Chamber of Commerce – all of whom have a passion for community-based efforts to alleviate poverty.
After tasting and pondering, chef Nathan Cheatham’s creation was judged the winner. Cheatham reflected: “I had so much fun and I know all of my friends and family did too. I’m happy to have been a part of it!”
A silent auction and paddle raise boosted the fundraising totals. Some guests also opted for a VIP tour of the Barrel House and tasted a flight of Goose Island special brews.
With the final tally of the event, Beyond Hunger raised 20% more than their goal.
“Exceeding our goals means more food and more outreach. We deeply appreciate the care and concern that our community shows to each other,” said Teri Miller, director of development for Beyond Hunger.