the guiding hand of natural selection our world is quite firmly holding a fork
our world is quite firmly holding a fork
our world is quite firmly holding a fork now we eat largely describes how this
now we eat largely describes how this
now we eat largely describes how this world was used food nourishes a lot more
world was used food nourishes a lot more
world was used food nourishes a lot more than just our bodies
than just our bodies
than just our bodies it creates community it brings us
it creates community it brings us
it creates community it brings us together and it certainly nourishes our
together and it certainly nourishes our
together and it certainly nourishes our soul and brings us health not only this
soul and brings us health not only this
soul and brings us health not only this food described to a great extent the
food described to a great extent the
food described to a great extent the biology of our existence here but
biology of our existence here but
biology of our existence here but through food we’re able to write the
through food we’re able to write the
through food we’re able to write the biography of our existence so the first
biography of our existence so the first
biography of our existence so the first thing we want to start off with is just
thing we want to start off with is just
thing we want to start off with is just basic stories the sort of restaurant
basic stories the sort of restaurant
basic stories the sort of restaurant madness now restaurants are a difficult
madness now restaurants are a difficult
madness now restaurants are a difficult business each and every single one of us
business each and every single one of us
business each and every single one of us in this industry have experienced our
in this industry have experienced our
in this industry have experienced our fair share of ridiculousness you know
fair share of ridiculousness you know
fair share of ridiculousness you know what sort of stories would you like to
what sort of stories would you like to
what sort of stories would you like to share with us well actually I when I
share with us well actually I when I
share with us well actually I when I first opened Hanks oyster bar in Dupont
first opened Hanks oyster bar in Dupont
first opened Hanks oyster bar in Dupont you know I wanted to open us a
you know I wanted to open us a
you know I wanted to open us a restaurant that was small enough where I
restaurant that was small enough where I
restaurant that was small enough where I could do pretty much everything myself
could do pretty much everything myself
could do pretty much everything myself in our first couple of weeks of being
in our first couple of weeks of being
in our first couple of weeks of being open we were very busy and my manager
open we were very busy and my manager
open we were very busy and my manager quit and two of my shuckers didn’t show
quit and two of my shuckers didn’t show
quit and two of my shuckers didn’t show up for work on Saturday night I have to
up for work on Saturday night I have to
up for work on Saturday night I have to cook the line I have to expedite I’m
cook the line I have to expedite I’m
cook the line I have to expedite I’m gonna have to see people and I’m gonna
gonna have to see people and I’m gonna
gonna have to see people and I’m gonna have to shock and I’m thinking what was
have to shock and I’m thinking what was
have to shock and I’m thinking what was I thinking
I thinking
I thinking so fortunately a guy named Tony walked
so fortunately a guy named Tony walked
so fortunately a guy named Tony walked in the door looking for a job not only
in the door looking for a job not only
in the door looking for a job not only was he looking for a job he could start
was he looking for a job he could start
was he looking for a job he could start that night
that night
that night and he was a shucker so it was like a
and he was a shucker so it was like a
and he was a shucker so it was like a dream come true so you know from one
dream come true so you know from one
dream come true so you know from one extreme to the next and that’s how the
extreme to the next and that’s how the
extreme to the next and that’s how the restaurant business is for me yeah I
restaurant business is for me yeah I
restaurant business is for me yeah I think what Jamie is saying is in the in
think what Jamie is saying is in the in
think what Jamie is saying is in the in that business and I think you have to be
that business and I think you have to be
that business and I think you have to be those of you out there that are in it
those of you out there that are in it
those of you out there that are in it know that you have to be a little crazy
know that you have to be a little crazy
know that you have to be a little crazy to get in in the first place
to get in in the first place
to get in in the first place right and and you work really hard to be
right and and you work really hard to be
right and and you work really hard to be lucky like like Jamie felt she was that
lucky like like Jamie felt she was that
lucky like like Jamie felt she was that night but she had worked really hard but
night but she had worked really hard but
night but she had worked really hard but I think that’s something we all share
I think that’s something we all share
I think that’s something we all share when I had I had worked for a dozen
when I had I had worked for a dozen
when I had I had worked for a dozen years to get to a point where I was
years to get to a point where I was
years to get to a point where I was going to open up my own restaurant and I
going to open up my own restaurant and I
going to open up my own restaurant and I thought this was the culmination of my
thought this was the culmination of my
thought this was the culmination of my career and this was it was going to be
career and this was it was going to be
career and this was it was going to be easy from here on out right I refer to
easy from here on out right I refer to
easy from here on out right I refer to my four plus years now owning and
my four plus years now owning and
my four plus years now owning and operating my own restaurant as my first
operating my own restaurant as my first
operating my own restaurant as my first experience in the nonprofit sector
experience in the nonprofit sector
experience in the nonprofit sector I got a kitchen but the thing that that
I got a kitchen but the thing that that
I got a kitchen but the thing that that the recurring thought I had every day
the recurring thought I had every day
the recurring thought I had every day when I woke up was whose job am I going
when I woke up was whose job am I going
when I woke up was whose job am I going to do today am I gonna be waiting tables
to do today am I gonna be waiting tables
to do today am I gonna be waiting tables am I gonna be tending bar am I gonna be
am I gonna be tending bar am I gonna be
am I gonna be tending bar am I gonna be cooking but the beauty of it was it was
cooking but the beauty of it was it was
cooking but the beauty of it was it was all about that creating that community
all about that creating that community
all about that creating that community in that service and so whatever job you
in that service and so whatever job you
in that service and so whatever job you were doing had meaning and importance
were doing had meaning and importance
were doing had meaning and importance and it it brought something else to
and it it brought something else to
and it it brought something else to other people and I think that’s a common
other people and I think that’s a common
other people and I think that’s a common theme that we’ll probably talk about a
theme that we’ll probably talk about a
theme that we’ll probably talk about a lot tonight but certainly we used
lot tonight but certainly we used
lot tonight but certainly we used through food in the power of community
through food in the power of community
through food in the power of community to that that it creates
to that that it creates
to that that it creates I remember that V Smiths one year
I remember that V Smiths one year
I remember that V Smiths one year busiest busiest weekend of the year is a
busiest busiest weekend of the year is a
busiest busiest weekend of the year is a Mother’s Day weekend with Mother’s Day
Mother’s Day weekend with Mother’s Day
Mother’s Day weekend with Mother’s Day on Sunday of course and all the
on Sunday of course and all the
on Sunday of course and all the graduations my pastry chef
graduations my pastry chef
graduations my pastry chef you know her daughter her children work
you know her daughter her children work
you know her daughter her children work there her husband was the food runner
there her husband was the food runner
there her husband was the food runner her daughter-in-law was it was like
her daughter-in-law was it was like
her daughter-in-law was it was like seven of them that ran that were in my
seven of them that ran that were in my
seven of them that ran that were in my kitchen out of 27 people so that’s a
kitchen out of 27 people so that’s a
kitchen out of 27 people so that’s a significant amount Saturday morning
significant amount Saturday morning
significant amount Saturday morning busiest weekend of my life that that
busiest weekend of my life that that
busiest weekend of my life that that year they weren’t there I found out that
year they weren’t there I found out that
year they weren’t there I found out that it was because their visas that expired
it was because their visas that expired
it was because their visas that expired and what we did
and what we did
and what we did I spent a quite a bit of money and time
I spent a quite a bit of money and time
I spent a quite a bit of money and time in Costco that morning and that weekend
in Costco that morning and that weekend
in Costco that morning and that weekend and I got to tell you they got some
and I got to tell you they got some
and I got to tell you they got some great chocolate cake
I’m telling you I was a southern
I’m telling you I was a southern restaurant and so rose corn bread huge
restaurant and so rose corn bread huge
restaurant and so rose corn bread huge for us and I you know people didn’t miss
for us and I you know people didn’t miss
for us and I you know people didn’t miss a beat I mean all of people they had no
a beat I mean all of people they had no
a beat I mean all of people they had no idea we got compliments and we kept
idea we got compliments and we kept
idea we got compliments and we kept Costco until we replace the sous-chef
Costco until we replace the sous-chef
Costco until we replace the sous-chef but I mean you know we did and I’d be
but I mean you know we did and I’d be
but I mean you know we did and I’d be honest with you Costco doesn’t we’ll
honest with you Costco doesn’t we’ll
honest with you Costco doesn’t we’ll talk about preservatives and GMO they do
talk about preservatives and GMO they do
talk about preservatives and GMO they do an excellent corn every day they do
an excellent corn every day they do
an excellent corn every day they do great golfer I don’t know what’s in
sorry I know that doesn’t fit in with
sorry I know that doesn’t fit in with your whole shtick but we’re already off
your whole shtick but we’re already off
your whole shtick but we’re already off the rails right that really proves
the rails right that really proves
the rails right that really proves something to me and my cooks that worked
something to me and my cooks that worked
something to me and my cooks that worked the people that really hung in there
the people that really hung in there
the people that really hung in there with me it was you know I slept there
with me it was you know I slept there
with me it was you know I slept there that night and I opened up the next
that night and I opened up the next
that night and I opened up the next Maury
Maury
Maury nights I slept in my office my wife was
nights I slept in my office my wife was
nights I slept in my office my wife was not happy but I did it and I was proud
not happy but I did it and I was proud
not happy but I did it and I was proud of myself I’m still I love this I love
of myself I’m still I love this I love
of myself I’m still I love this I love it because I know I can do it and if you
it because I know I can do it and if you
it because I know I can do it and if you know another pastry chef decides she
know another pastry chef decides she
know another pastry chef decides she wants to you know her visa expires I can
wants to you know her visa expires I can
wants to you know her visa expires I can do it again yeah when I had one time you
do it again yeah when I had one time you
do it again yeah when I had one time you know when I was running hook we’re
know when I was running hook we’re
know when I was running hook we’re really known for serving a huge
really known for serving a huge
really known for serving a huge diversity of seafood we had a lot of
diversity of seafood we had a lot of
diversity of seafood we had a lot of different fishermen that we just dealt
different fishermen that we just dealt
different fishermen that we just dealt with and if you catch it we’ll buy it
with and if you catch it we’ll buy it
with and if you catch it we’ll buy it you know that’s great and we had more
you know that’s great and we had more
you know that’s great and we had more Autobahn guides in my kitchen than we
Autobahn guides in my kitchen than we
Autobahn guides in my kitchen than we had cookbooks because every day I had to
had cookbooks because every day I had to
had cookbooks because every day I had to figure out just what the hell it was I
figure out just what the hell it was I
figure out just what the hell it was I was serving and you know one day we had
was serving and you know one day we had
was serving and you know one day we had 600 reservations on the books Thursday
600 reservations on the books Thursday
600 reservations on the books Thursday night I mean we were busy I was already
night I mean we were busy I was already
night I mean we were busy I was already stressed out fish you can come so I
stressed out fish you can come so I
stressed out fish you can come so I finally you know finally the box shows
finally you know finally the box shows
finally you know finally the box shows up and I called my fish perfect it’s
up and I called my fish perfect it’s
up and I called my fish perfect it’s like my cool what exactly did you send
like my cool what exactly did you send
like my cool what exactly did you send me in my language was of course
me in my language was of course
me in my language was of course perfectly gentlemanly proper and prim
perfectly gentlemanly proper and prim
perfectly gentlemanly proper and prim and he said well you know we had a bad
and he said well you know we had a bad
and he said well you know we had a bad day fishing but you know I didn’t want
day fishing but you know I didn’t want
day fishing but you know I didn’t want to leave you in a lurch so uh well we
to leave you in a lurch so uh well we
to leave you in a lurch so uh well we just sent you all the leftover bait I
just sent you all the leftover bait I
just sent you all the leftover bait I hope you can do something with it
hope you can do something with it
hope you can do something with it oh my god
oh my god
oh my god Oh pulled out all my cooks off the line
Oh pulled out all my cooks off the line
Oh pulled out all my cooks off the line and hey you know flying fish why not we
and hey you know flying fish why not we
and hey you know flying fish why not we can we can work with this you know the
can we can work with this you know the
can we can work with this you know the in filleting fish is already in art form
in filleting fish is already in art form
in filleting fish is already in art form why not throw a wing bone structure onto
why not throw a wing bone structure onto
why not throw a wing bone structure onto it no problem you know what I told my
it no problem you know what I told my
it no problem you know what I told my servers I told him the absolute truth I
servers I told him the absolute truth I
servers I told him the absolute truth I took that floating fish mola you know
took that floating fish mola you know
took that floating fish mola you know flayed it up a little bit of tarragon
flayed it up a little bit of tarragon
flayed it up a little bit of tarragon lemon zest olive oil
lemon zest olive oil
lemon zest olive oil I rolled it up like Rollmops rosemary
I rolled it up like Rollmops rosemary
I rolled it up like Rollmops rosemary skewered it to little things smoldered
skewered it to little things smoldered
skewered it to little things smoldered it over an orchard would fire 250 smoky
it over an orchard would fire 250 smoky
it over an orchard would fire 250 smoky sexy seductive degrees put it over a
sexy seductive degrees put it over a
sexy seductive degrees put it over a Vidalia Onion and juniper broth into
Vidalia Onion and juniper broth into
Vidalia Onion and juniper broth into which was braised Dukey knee and summer
which was braised Dukey knee and summer
which was braised Dukey knee and summer squash sit there with a little bit of
squash sit there with a little bit of
squash sit there with a little bit of herb salad on top of it I hope you all
herb salad on top of it I hope you all
herb salad on top of it I hope you all have that dinner already
have that dinner already
have that dinner already haha we sold that a flying fish that
haha we sold that a flying fish that
haha we sold that a flying fish that night by seven o’clock and to this day I
night by seven o’clock and to this day I
night by seven o’clock and to this day I still have people asked me like hey when
still have people asked me like hey when
still have people asked me like hey when you get more flying fish in fact I can’t
you get more flying fish in fact I can’t
you get more flying fish in fact I can’t even get fishermen to send it to us but
even get fishermen to send it to us but
even get fishermen to send it to us but the next topic that I sort of want to
the next topic that I sort of want to
the next topic that I sort of want to get on because we are in the midst of
get on because we are in the midst of
get on because we are in the midst of celebrity here is the rise of the
celebrity here is the rise of the
celebrity here is the rise of the celebrity food culture and this is
celebrity food culture and this is
celebrity food culture and this is radically altered really the shape and
radically altered really the shape and
radically altered really the shape and nature of our industry and I want to
nature of our industry and I want to
nature of our industry and I want to point out first off that you know rock
point out first off that you know rock
point out first off that you know rock has really been one early adopters of
has really been one early adopters of
has really been one early adopters of this we’ve really been able to take
this we’ve really been able to take
this we’ve really been able to take advantage of it but also then to talk
advantage of it but also then to talk
advantage of it but also then to talk about how this has changed our industry
about how this has changed our industry
about how this has changed our industry what is done is given us a larger voice
what is done is given us a larger voice
what is done is given us a larger voice so we have heroes that can work at
so we have heroes that can work at
so we have heroes that can work at Harvard I mean that’s pretty freakin
Harvard I mean that’s pretty freakin
Harvard I mean that’s pretty freakin cool and talk about food and you know
cool and talk about food and you know
cool and talk about food and you know how it impacts the globe and how we can
how it impacts the globe and how we can
how it impacts the globe and how we can sort of take this thing back and really
sort of take this thing back and really
sort of take this thing back and really have some huge impact and 15 years ago
have some huge impact and 15 years ago
have some huge impact and 15 years ago you tell someone that you made someone
you tell someone that you made someone
you tell someone that you made someone cilantro they were amazed now it’s just
cilantro they were amazed now it’s just
cilantro they were amazed now it’s just like listen you know I got it I got a I
like listen you know I got it I got a I
like listen you know I got it I got a I got a merchant circulator in my basement
got a merchant circulator in my basement
got a merchant circulator in my basement buddy you know when you come when you
buddy you know when you come when you
buddy you know when you come when you come out to the table you better talk to
come out to the table you better talk to
come out to the table you better talk to me about some real food you know people
me about some real food you know people
me about some real food you know people are more educated they’re there they’re
are more educated they’re there they’re
are more educated they’re there they’re informed they’re empowered so that’s the
informed they’re empowered so that’s the
informed they’re empowered so that’s the one thing I appreciate I’m extremely
one thing I appreciate I’m extremely
one thing I appreciate I’m extremely grateful for about the television aspect
grateful for about the television aspect
grateful for about the television aspect is that it’s given us a voice now what
is that it’s given us a voice now what
is that it’s given us a voice now what we do with that voice once we get on the
we do with that voice once we get on the
we do with that voice once we get on the stage is totally up to us what’s
stage is totally up to us what’s
stage is totally up to us what’s fascinating for us at the kitchen is I
fascinating for us at the kitchen is I
fascinating for us at the kitchen is I think it’s very fair to say that the
think it’s very fair to say that the
think it’s very fair to say that the kitchen was really built
kitchen was really built
kitchen was really built on the back of hospitality industry
on the back of hospitality industry
on the back of hospitality industry restaurants in particular in chefs
restaurants in particular in chefs
restaurants in particular in chefs that’s really how the whole thing
that’s really how the whole thing
that’s really how the whole thing started and if it wasn’t for the
started and if it wasn’t for the
started and if it wasn’t for the incredible support of that community in
incredible support of that community in
incredible support of that community in the belief and what we were trying to
the belief and what we were trying to
the belief and what we were trying to create at that time we would not be
create at that time we would not be
create at that time we would not be where we are now in what’s been
where we are now in what’s been
where we are now in what’s been incredibly rewarding for us is to see
incredibly rewarding for us is to see
incredibly rewarding for us is to see these chefs that as their celebrity has
these chefs that as their celebrity has
these chefs that as their celebrity has grown so too has their commitment to the
grown so too has their commitment to the
grown so too has their commitment to the community to really create good to
community to really create good to
community to really create good to create change in the community in a way
create change in the community in a way
create change in the community in a way that I think benefits us all my
that I think benefits us all my
that I think benefits us all my interview process we you know I would
interview process we you know I would
interview process we you know I would ask potential cooks to to cook something
ask potential cooks to to cook something
ask potential cooks to to cook something right I mean that’s pretty reasonable
right I mean that’s pretty reasonable
right I mean that’s pretty reasonable expectation I was getting kids cooking
expectation I was getting kids cooking
expectation I was getting kids cooking deconstructed beef stew with sous-vide
deconstructed beef stew with sous-vide
deconstructed beef stew with sous-vide beef with carrot foam and celery jelly
beef with carrot foam and celery jelly
beef with carrot foam and celery jelly and a you know onions a specter of onion
and a you know onions a specter of onion
and a you know onions a specter of onion we had real food it’s like what wait do
we had real food it’s like what wait do
we had real food it’s like what wait do you know how to construct beef stew not
you know how to construct beef stew not
you know how to construct beef stew not that there’s not value in that food but
that there’s not value in that food but
that there’s not value in that food but it’s sort of it’s all based on
it’s sort of it’s all based on
it’s sort of it’s all based on foundation and yeah I found that that
foundation and yeah I found that that
foundation and yeah I found that that could be a detriment and then sort of
could be a detriment and then sort of
could be a detriment and then sort of that willingness to step over some of
that willingness to step over some of
that willingness to step over some of the such fundamental processes of
the such fundamental processes of
the such fundamental processes of building beef stew before you learn how
building beef stew before you learn how
building beef stew before you learn how to deconstruct us along those same lines
to deconstruct us along those same lines
to deconstruct us along those same lines you know chefs in the limelight really
you know chefs in the limelight really
you know chefs in the limelight really had the opportunity to create incredible
had the opportunity to create incredible
had the opportunity to create incredible influence and I think the ultimate food
influence and I think the ultimate food
influence and I think the ultimate food hero the Alice Waters forty years ago
hero the Alice Waters forty years ago
hero the Alice Waters forty years ago Alice Waters began to ask a simple
Alice Waters began to ask a simple
Alice Waters began to ask a simple question what is the food that we’re
question what is the food that we’re
question what is the food that we’re eating and what is it doing to us what
eating and what is it doing to us what
eating and what is it doing to us what is it doing to our community and I think
is it doing to our community and I think
is it doing to our community and I think that’s a question that is certainly
that’s a question that is certainly
that’s a question that is certainly influenced each and every person on this
influenced each and every person on this
influenced each and every person on this stage and I’d love to ask each of you to
stage and I’d love to ask each of you to
stage and I’d love to ask each of you to speak to how she has influenced us and
speak to how she has influenced us and
speak to how she has influenced us and how you in your own way have sort of
how you in your own way have sort of
how you in your own way have sort of carried on that work so what I what I do
carried on that work so what I what I do
carried on that work so what I what I do is I I work very closely with my oyster
is I I work very closely with my oyster
is I I work very closely with my oyster farmers we sell you know we go through
farmers we sell you know we go through
farmers we sell you know we go through thousands and thousands of oysters a
thousands and thousands of oysters a
thousands and thousands of oysters a week and I offer six different kinds of
week and I offer six different kinds of
week and I offer six different kinds of oysters every night we change them every
oysters every night we change them every
oysters every night we change them every night so I have a lot of different ways
night so I have a lot of different ways
night so I have a lot of different ways to farmers that a lot of local fun
to farmers that a lot of local fun
to farmers that a lot of local fun murrs small farmers that farm just
murrs small farmers that farm just
murrs small farmers that farm just specifically for me so for me she’s
specifically for me so for me she’s
specifically for me so for me she’s influenced me in that way where I’m
influenced me in that way where I’m
influenced me in that way where I’m really looking at the local product and
really looking at the local product and
really looking at the local product and trying to maintain a sustainable product
trying to maintain a sustainable product
trying to maintain a sustainable product and you know the fish we try to always
and you know the fish we try to always
and you know the fish we try to always use local fish as much as we can abide
use local fish as much as we can abide
use local fish as much as we can abide by the Monterey Bay seafood aquarium
by the Monterey Bay seafood aquarium
by the Monterey Bay seafood aquarium guidelines for sustainable fish which i
guidelines for sustainable fish which i
guidelines for sustainable fish which i think is very important at one point my
think is very important at one point my
think is very important at one point my career you know it was just like listen
career you know it was just like listen
career you know it was just like listen people want steak they want steak it
people want steak they want steak it
people want steak they want steak it won’t be they want chicken
won’t be they want chicken
won’t be they want chicken I don’t care where it’s coming from I
I don’t care where it’s coming from I
I don’t care where it’s coming from I don’t want to hear that then I’m like
don’t want to hear that then I’m like
don’t want to hear that then I’m like whoa Monsanto is nuts I’m not serving
whoa Monsanto is nuts I’m not serving
whoa Monsanto is nuts I’m not serving any of that you know and and I’ve done a
any of that you know and and I’ve done a
any of that you know and and I’ve done a lot of stuff with the you know on you
lot of stuff with the you know on you
lot of stuff with the you know on you know with the Pew Charitable Trusts
know with the Pew Charitable Trusts
know with the Pew Charitable Trusts you know antibiotic free and organic and
you know antibiotic free and organic and
you know antibiotic free and organic and so I heard and now right now where I am
so I heard and now right now where I am
so I heard and now right now where I am now I was speaking about you know buying
now I was speaking about you know buying
now I was speaking about you know buying organic I was in greatest Southeast
organic I was in greatest Southeast
organic I was in greatest Southeast Hospital and speaking to people that you
Hospital and speaking to people that you
Hospital and speaking to people that you know food stamps are being cut and we’re
know food stamps are being cut and we’re
know food stamps are being cut and we’re talking about healthy cut was promoting
talking about healthy cut was promoting
talking about healthy cut was promoting my book and talking about healthy
my book and talking about healthy
my book and talking about healthy cooking for kids they bought a bunch of
cooking for kids they bought a bunch of
cooking for kids they bought a bunch of my books and I’m like and I went to
my books and I’m like and I went to
my books and I’m like and I went to because I was out of butternut squash I
because I was out of butternut squash I
because I was out of butternut squash I went to the the yes organic or one of
went to the the yes organic or one of
went to the the yes organic or one of those organic all righty Pennsylvania
those organic all righty Pennsylvania
those organic all righty Pennsylvania Avenue east of the river and butternut
Avenue east of the river and butternut
Avenue east of the river and butternut squash was like eight dollars for four
squash was like eight dollars for four
squash was like eight dollars for four ounces and I went back to this demo and
ounces and I went back to this demo and
ounces and I went back to this demo and I’m just like you know what you know
I’m just like you know what you know
I’m just like you know what you know okay we got a relax for a moment here
okay we got a relax for a moment here
okay we got a relax for a moment here local local local it’s great awesome but
local local local it’s great awesome but
local local local it’s great awesome but we can have strawberries California
we can have strawberries California
we can have strawberries California strawberries because of advances in
strawberries because of advances in
strawberries because of advances in transportation and refrigeration and
transportation and refrigeration and
transportation and refrigeration and things of that nature and it’s not a
things of that nature and it’s not a
things of that nature and it’s not a horrible thing I know it you know I’m
horrible thing I know it you know I’m
horrible thing I know it you know I’m gonna carbon footprint I get all that
gonna carbon footprint I get all that
gonna carbon footprint I get all that jets but we have made you know probably
jets but we have made you know probably
jets but we have made you know probably scientists are like hey what do you know
scientists are like hey what do you know
scientists are like hey what do you know we changed the world so I’m sort of we
we changed the world so I’m sort of we
we changed the world so I’m sort of we have to do it responsibly I don’t know
have to do it responsibly I don’t know
have to do it responsibly I don’t know I’m you know you probably like bars over
I’m you know you probably like bars over
I’m you know you probably like bars over there like I’m gonna beat this guy
there like I’m gonna beat this guy
there like I’m gonna beat this guy but I think that I’m saying you know I
but I think that I’m saying you know I
but I think that I’m saying you know I feel like we got to feed a bunch of
feel like we got to feed a bunch of
feel like we got to feed a bunch of people and Americans or people in
people and Americans or people in
people and Americans or people in general need to eat like to eat at the
general need to eat like to eat at the
general need to eat like to eat at the kitchen run it you know being the
kitchen run it you know being the
kitchen run it you know being the director of kitchen operations for a
director of kitchen operations for a
director of kitchen operations for a little bit am I gonna say you know no
little bit am I gonna say you know no
little bit am I gonna say you know no thank you to 5,000 pounds of ground beef
thank you to 5,000 pounds of ground beef
thank you to 5,000 pounds of ground beef from a you know from beef grower in
from a you know from beef grower in
from a you know from beef grower in Texas that had an overrun no because we
Texas that had an overrun no because we
Texas that had an overrun no because we got 5,000 people to feed I wish I could
got 5,000 people to feed I wish I could
got 5,000 people to feed I wish I could serve organic beef and chicken all the
serve organic beef and chicken all the
serve organic beef and chicken all the time but you all want paying $42 for
time but you all want paying $42 for
time but you all want paying $42 for chicken sandwich at my restaurant so so
chicken sandwich at my restaurant so so
chicken sandwich at my restaurant so so I think Rock is right that it’s all
I think Rock is right that it’s all
I think Rock is right that it’s all about balance we started a couple years
about balance we started a couple years
about balance we started a couple years ago a program where we’re putting local
ago a program where we’re putting local
ago a program where we’re putting local are not local but fresh fruits and
are not local but fresh fruits and
are not local but fresh fruits and vegetables whole vegetables value-added
vegetables whole vegetables value-added
vegetables whole vegetables value-added cut products into corner stores in the
cut products into corner stores in the
cut products into corner stores in the city’s food deserts we’re servicing 64
city’s food deserts we’re servicing 64
city’s food deserts we’re servicing 64 corner stores now mostly in Ward 7 and 8
corner stores now mostly in Ward 7 and 8
corner stores now mostly in Ward 7 and 8 east of the river
east of the river
east of the river and sales are increasing every month in
and sales are increasing every month in
and sales are increasing every month in these stores where people thought that
these stores where people thought that
these stores where people thought that would not happen you know people would
would not happen you know people would
would not happen you know people would say you know those people won’t buy
say you know those people won’t buy
say you know those people won’t buy fresh fruits and vegetables well if
fresh fruits and vegetables well if
fresh fruits and vegetables well if they’re not on the shelves
they’re not on the shelves
they’re not on the shelves they’ll be right a hundred percent of
they’ll be right a hundred percent of
they’ll be right a hundred percent of the time no no no one will buy that
the time no no no one will buy that
the time no no no one will buy that what’s known about what’s not there and
what’s known about what’s not there and
what’s known about what’s not there and I was so excited to tell Alice about
I was so excited to tell Alice about
I was so excited to tell Alice about this when I saw her last January I just
this when I saw her last January I just
this when I saw her last January I just thought she would be thrilled that this
thought she would be thrilled that this
thought she would be thrilled that this was happening and without missing a beat
was happening and without missing a beat
was happening and without missing a beat she turns around and says and now we
she turns around and says and now we
she turns around and says and now we have to make it all organic you’re
have to make it all organic you’re
have to make it all organic you’re killing me it’s that that is it’s an
killing me it’s that that is it’s an
killing me it’s that that is it’s an admirable goal to be to go towards but a
admirable goal to be to go towards but a
admirable goal to be to go towards but a lot of what we’re buying locally is an
lot of what we’re buying locally is an
lot of what we’re buying locally is an organic and and we we certainly want to
organic and and we we certainly want to
organic and and we we certainly want to create opportunities not only here in
create opportunities not only here in
create opportunities not only here in the urban community but extend that to
the urban community but extend that to
the urban community but extend that to the rural communities that we’re
the rural communities that we’re
the rural communities that we’re supporting through this local purchasing
supporting through this local purchasing
supporting through this local purchasing program so I think again it’s balance
program so I think again it’s balance
program so I think again it’s balance and really figuring out your impact in
and really figuring out your impact in
and really figuring out your impact in the community when I was just starting
the community when I was just starting
the community when I was just starting off I was a you know passionate young
off I was a you know passionate young
off I was a you know passionate young man I loved food I was traveling all
man I loved food I was traveling all
man I loved food I was traveling all over the world and you know just loved
over the world and you know just loved
over the world and you know just loved food and it was fun and then I was
food and it was fun and then I was
food and it was fun and then I was presented the opportunity to check out
presented the opportunity to check out
presented the opportunity to check out to go run cafe annex over on 14th Street
to go run cafe annex over on 14th Street
to go run cafe annex over on 14th Street so I got on the phone I said send me
so I got on the phone I said send me
so I got on the phone I said send me striped-ass send me bluefish I want
striped-ass send me bluefish I want
striped-ass send me bluefish I want oysters I want blue
oysters I want blue
oysters I want blue ooh this is gonna be fabulous and the
ooh this is gonna be fabulous and the
ooh this is gonna be fabulous and the guy on the other and the line said kid
guy on the other and the line said kid
guy on the other and the line said kid what are you talking about we ate all
what are you talking about we ate all
what are you talking about we ate all those what else do you want
those what else do you want
those what else do you want and I realized right then and there the
and I realized right then and there the
and I realized right then and there the guiding hand of natural selection in our
guiding hand of natural selection in our
guiding hand of natural selection in our world is quite firmly holding a fork and
world is quite firmly holding a fork and
world is quite firmly holding a fork and the way that we eat largely describes
the way that we eat largely describes
the way that we eat largely describes how this world was used and so I set off
how this world was used and so I set off
how this world was used and so I set off in my career to really think about how I
in my career to really think about how I
in my career to really think about how I as a chef as an individual buying one
as a chef as an individual buying one
as a chef as an individual buying one case of organic chicken buying one fish
case of organic chicken buying one fish
case of organic chicken buying one fish that was new and different and
that was new and different and
that was new and different and interesting that flying fish whatever it
interesting that flying fish whatever it
interesting that flying fish whatever it was how we could have an impact on our
was how we could have an impact on our
was how we could have an impact on our community how I could have an impact
community how I could have an impact
community how I could have an impact directly on the oceans but also just in
directly on the oceans but also just in
directly on the oceans but also just in terms of revitalization of neighborhoods
terms of revitalization of neighborhoods
terms of revitalization of neighborhoods we’re not just talking about the
we’re not just talking about the
we’re not just talking about the environments that sustain us but also
environments that sustain us but also
environments that sustain us but also the neighborhoods in which we live the
the neighborhoods in which we live the
the neighborhoods in which we live the neighborhoods that sustain us you know
neighborhoods that sustain us you know
neighborhoods that sustain us you know this really is almost the redemption of
this really is almost the redemption of
this really is almost the redemption of neighborhoods and sure there’s issues
neighborhoods and sure there’s issues
neighborhoods and sure there’s issues with gentrification and and other
with gentrification and and other
with gentrification and and other political issues as well but there’s
political issues as well but there’s
political issues as well but there’s really a huge opportunity here and
really a huge opportunity here and
really a huge opportunity here and that’s what I want to close on when I
that’s what I want to close on when I
that’s what I want to close on when I was first chef at Cafe Saint acts a man
was first chef at Cafe Saint acts a man
was first chef at Cafe Saint acts a man named Robert dagger walked into my
named Robert dagger walked into my
named Robert dagger walked into my restaurant introduced himself and he
restaurant introduced himself and he
restaurant introduced himself and he said hey we’re neighbors but I want to
said hey we’re neighbors but I want to
said hey we’re neighbors but I want to meet you he was the founder of DC
meet you he was the founder of DC
meet you he was the founder of DC central kitchen and the course of 20
central kitchen and the course of 20
central kitchen and the course of 20 minutes he convinced me that a chef is
minutes he convinced me that a chef is
minutes he convinced me that a chef is more than just the sum of the
more than just the sum of the
more than just the sum of the ingredients that he or she puts on the
ingredients that he or she puts on the
ingredients that he or she puts on the table the chef can be more the chef can
table the chef can be more the chef can
table the chef can be more the chef can be part of a community a chef can be
be part of a community a chef can be
be part of a community a chef can be uplifting revitalizing and can bring
uplifting revitalizing and can bring
uplifting revitalizing and can bring opportunity to those people everywhere
opportunity to those people everywhere
opportunity to those people everywhere around this not just those we serve and
around this not just those we serve and
around this not just those we serve and that’s what got me introduced to DC
that’s what got me introduced to DC
that’s what got me introduced to DC central kitchen helped me as far as
central kitchen helped me as far as
central kitchen helped me as far as taking everything from my family I’ve
taking everything from my family I’ve
taking everything from my family I’ve helped people up at gunpoint
helped people up at gunpoint
but you know you know I had decided in
but you know you know I had decided in my life that I didn’t want to live like
my life that I didn’t want to live like
my life that I didn’t want to live like that anymore and I was just tired I’m 44
that anymore and I was just tired I’m 44
that anymore and I was just tired I’m 44 years old I have been doing drugs for 32
years old I have been doing drugs for 32
years old I have been doing drugs for 32 years I smoked crack for 23 I’ve had two
years I smoked crack for 23 I’ve had two
years I smoked crack for 23 I’ve had two heart attacks I just decided that you
heart attacks I just decided that you
heart attacks I just decided that you know I enough was enough in other words
know I enough was enough in other words
know I enough was enough in other words this is like a second chance for me to
this is like a second chance for me to
this is like a second chance for me to get my life back and I will do so
first day of every class you look out at
first day of every class you look out at the men and women who are coming in and
the men and women who are coming in and
the men and women who are coming in and they can look hard as nails you know but
they can look hard as nails you know but
they can look hard as nails you know but it’s just a mask they’re terrified of
it’s just a mask they’re terrified of
it’s just a mask they’re terrified of what’s ahead hey welcome everybody this
what’s ahead hey welcome everybody this
what’s ahead hey welcome everybody this is going to be the 21st anniversary of
is going to be the 21st anniversary of
is going to be the 21st anniversary of the kitchen this week so much of what we
the kitchen this week so much of what we
the kitchen this week so much of what we do in America in charity is about the
do in America in charity is about the
do in America in charity is about the redemption of the giver not the
redemption of the giver not the
redemption of the giver not the liberation of the receiver we wanted to
liberation of the receiver we wanted to
liberation of the receiver we wanted to turn it around so that everybody got
turn it around so that everybody got
turn it around so that everybody got liberated and that’s what the kitchen is
liberated and that’s what the kitchen is
liberated and that’s what the kitchen is about every day everybody who comes in
about every day everybody who comes in
about every day everybody who comes in here gets served everybody
my life I’ve actually came up do
my life I’ve actually came up do something with myself I haven’t changed
something with myself I haven’t changed
something with myself I haven’t changed the person and this bit of time my
the person and this bit of time my
the person and this bit of time my family
family
family they love it
they love it
they love it but they welcome me now and all
and so with that I’d like to Michael to
and so with that I’d like to Michael to talk about what DC central kitchen is
talk about what DC central kitchen is
talk about what DC central kitchen is and some of the opportunities it
and some of the opportunities it
and some of the opportunities it presents sure well thank you Barney
presents sure well thank you Barney
presents sure well thank you Barney again for allowing the kitchen to be
again for allowing the kitchen to be
again for allowing the kitchen to be part of this I think we are so
part of this I think we are so
part of this I think we are so incredibly blessed again to be part of
incredibly blessed again to be part of
incredibly blessed again to be part of this community we’re serving close to
this community we’re serving close to
this community we’re serving close to 12,000 meals a day in this city but we
12,000 meals a day in this city but we
12,000 meals a day in this city but we could be serving 30 40 50 60 70 thousand
could be serving 30 40 50 60 70 thousand
could be serving 30 40 50 60 70 thousand meals a day and people will still be
meals a day and people will still be
meals a day and people will still be hungry tomorrow what the kitchen is
hungry tomorrow what the kitchen is
hungry tomorrow what the kitchen is about and what we’re using food as a
about and what we’re using food as a
about and what we’re using food as a catalyst for is to create opportunity to
catalyst for is to create opportunity to
catalyst for is to create opportunity to put people in a place to break this
put people in a place to break this
put people in a place to break this incredibly destructive and generational
incredibly destructive and generational
incredibly destructive and generational cycle of violence addiction
cycle of violence addiction
cycle of violence addiction incarceration hunger homelessness and
incarceration hunger homelessness and
incarceration hunger homelessness and ultimately poverty and we just started
ultimately poverty and we just started
ultimately poverty and we just started our 98th culinary job training class
our 98th culinary job training class
our 98th culinary job training class since the recession hit in 2008 we’ve
since the recession hit in 2008 we’ve
since the recession hit in 2008 we’ve graduated over 600 men and women
graduated over 600 men and women
graduated over 600 men and women formerly unemployed and homeless who are
formerly unemployed and homeless who are
formerly unemployed and homeless who are now employed in the city’s restaurants
now employed in the city’s restaurants
now employed in the city’s restaurants hotels catering operations institutional
hotels catering operations institutional
hotels catering operations institutional food systems you go to a museum downtown
food systems you go to a museum downtown
food systems you go to a museum downtown you’re gonna see one of our graduates
you’re gonna see one of our graduates
you’re gonna see one of our graduates that we have graduates working at at NIH
that we have graduates working at at NIH
that we have graduates working at at NIH in law firms around town in schools now
in law firms around town in schools now
in law firms around town in schools now they are part of this community in a
they are part of this community in a
they are part of this community in a very powerful an economic way many of
very powerful an economic way many of
very powerful an economic way many of these men and women that you saw in that
these men and women that you saw in that
these men and women that you saw in that video cost this city millions and
video cost this city millions and
video cost this city millions and millions of dollars in incarceration
millions of dollars in incarceration
millions of dollars in incarceration costs halfway houses stays shelter stays
costs halfway houses stays shelter stays
costs halfway houses stays shelter stays and what we’re trying to show is that
and what we’re trying to show is that
and what we’re trying to show is that with just a small investment not charity
with just a small investment not charity
with just a small investment not charity investment in this community using food
investment in this community using food
investment in this community using food as that tool we can create economic
as that tool we can create economic
as that tool we can create economic opportunity and economic growth and
opportunity and economic growth and
opportunity and economic growth and inclusion inclusion for a vast majority
inclusion inclusion for a vast majority
inclusion inclusion for a vast majority of the men and women that want to be
of the men and women that want to be
of the men and women that want to be part of this community it costs forty
part of this community it costs forty
part of this community it costs forty four thousand dollars a year
four thousand dollars a year
four thousand dollars a year incarcerated someone in DC it costs
incarcerated someone in DC it costs
incarcerated someone in DC it costs $12,000 to train them once at which
$12,000 to train them once at which
$12,000 to train them once at which point they become contributing members
point they become contributing members
point they become contributing members of a tax base they take themselves out
of a tax base they take themselves out
of a tax base they take themselves out of the welfare net of the city and
of the welfare net of the city and
of the welfare net of the city and actually begin to contribute to it for
actually begin to contribute to it for
actually begin to contribute to it for $12,000 investment you get all of that
$12,000 investment you get all of that
$12,000 investment you get all of that in return and that’s the redemption
in return and that’s the redemption
in return and that’s the redemption story but there’s also the opportunity
story but there’s also the opportunity
story but there’s also the opportunity to prevent that and that’s what central
to prevent that and that’s what central
to prevent that and that’s what central kitchen has really moved on to and
kitchen has really moved on to and
kitchen has really moved on to and that’s what this video is about here I
never thought in my wildest dreams that
never thought in my wildest dreams that I’d be doing what I’m doing right now
I’d be doing what I’m doing right now
I’d be doing what I’m doing right now transformation from destroying lives to
transformation from destroying lives to
transformation from destroying lives to help relax
in 2007 I was on streets selling drugs
in 2007 I was on streets selling drugs two of my friends had just got killed I
two of my friends had just got killed I
two of my friends had just got killed I escaped death so I wanted another chance
escaped death so I wanted another chance
escaped death so I wanted another chance at life I seeked help with our DC
at life I seeked help with our DC
at life I seeked help with our DC central kitchen
central kitchen
central kitchen I graduated from the calling of our
I graduated from the calling of our
I graduated from the calling of our program here now and I’m in school blah
program here now and I’m in school blah
program here now and I’m in school blah blah suggested Academy I’m the sous chef
blah suggested Academy I’m the sous chef
blah suggested Academy I’m the sous chef making beautiful meals for kids but this
making beautiful meals for kids but this
making beautiful meals for kids but this this is something I always wanted to do
this is something I always wanted to do
this is something I always wanted to do work with kids the auction this year and
work with kids the auction this year and
work with kids the auction this year and has roughly 450 registered growers and
has roughly 450 registered growers and
has roughly 450 registered growers and on the buyers side we’re probably up in
on the buyers side we’re probably up in
on the buyers side we’re probably up in the 800s DC central kitchen is very
the 800s DC central kitchen is very
the 800s DC central kitchen is very important to the auction here because
important to the auction here because
important to the auction here because they’re one of our largest purchasers
they’re one of our largest purchasers
they’re one of our largest purchasers I believe in what we do because it’s
I believe in what we do because it’s
I believe in what we do because it’s just providing a good product it’s
just providing a good product it’s
just providing a good product it’s healthful and fresh that’s not harvested
healthful and fresh that’s not harvested
healthful and fresh that’s not harvested too far ahead of time we feel very
too far ahead of time we feel very
too far ahead of time we feel very grateful that DC central kitchen wants
grateful that DC central kitchen wants
grateful that DC central kitchen wants to be a part of the produce auction and
to be a part of the produce auction and
to be a part of the produce auction and buy this fresh local produce from us if
buy this fresh local produce from us if
buy this fresh local produce from us if we can change somebody’s life in the
we can change somebody’s life in the
we can change somebody’s life in the city we’re pleased to be a part of that
look what we do with
look what we do with every day 35 punch with DC public school
every day 35 punch with DC public school
every day 35 punch with DC public school kids
kids
kids some of these kids man when they go home
some of these kids man when they go home
some of these kids man when they go home they’re not getting meals least they
they’re not getting meals least they
they’re not getting meals least they know when they when they come to school
know when they when they come to school
know when they when they come to school they’re gonna receive a good meal the
they’re gonna receive a good meal the
they’re gonna receive a good meal the fool here is always healthy and is
fool here is always healthy and is
fool here is always healthy and is always good always have a silent
always good always have a silent
always good always have a silent I always have something like calcium
I always have something like calcium
I always have something like calcium protein how do you feel about camera
protein how do you feel about camera
protein how do you feel about camera because every time we get a food every
because every time we get a food every
because every time we get a food every meal
I like to have a good meal before I go
I like to have a good meal before I go to class so I can be more taste and I
to class so I can be more taste and I
to class so I can be more taste and I could be ready
could be ready
could be ready how do you like the vegetables in the
how do you like the vegetables in the
how do you like the vegetables in the fruit the colors
DC central kitchen has changed my life
DC central kitchen has changed my life and in the process I am changing these
and in the process I am changing these
and in the process I am changing these kids life
my name is Howard Thomas and I’m a
my name is Howard Thomas and I’m a graduate of DC central kitchen
my name is Dennis Showalter and
my name is Dennis Showalter and the manager here couch
the manager here couch
the manager here couch but only a small part of the picture
is the bomb it is though Andy’s physique
is the bomb it is though Andy’s physique isn’t of the mom in restaurants and food
isn’t of the mom in restaurants and food
isn’t of the mom in restaurants and food preparation is it’s an honorable pursuit
preparation is it’s an honorable pursuit
preparation is it’s an honorable pursuit it’s a pursuit it’s a human pursuit not
it’s a pursuit it’s a human pursuit not
it’s a pursuit it’s a human pursuit not only this food described to a great
only this food described to a great
only this food described to a great extent the biology of our existence here
extent the biology of our existence here
extent the biology of our existence here but through food we are able to write
but through food we are able to write
but through food we are able to write the biography of our existence here as
the biography of our existence here as
the biography of our existence here as individuals in this community it’s an
individuals in this community it’s an
individuals in this community it’s an honor to serve you in restaurants it’s
honor to serve you in restaurants it’s
honor to serve you in restaurants it’s an honor to create community through
an honor to create community through
an honor to create community through restaurants and especially it’s been an
restaurants and especially it’s been an
restaurants and especially it’s been an honor to share an evening with you here
honor to share an evening with you here
honor to share an evening with you here tonight
tonight
tonight so thank you all very much appreciate it
”
Be First to Comment