In today’s NYTimes magazine food column, I write about a facet of the chef’s life that few people stop to consider: because of the nature of their business and the products they work with, they are besieged year-round to help others raise money. In most cases, they do it with gusto. Why? Usually the answer is not any more complex than because they can. Do they get something out of it? Sure. They promote their restaurant, they travel, they see chef friends. But in an already overworked life running a business on thin margins, they do it primarily because they like to say yes. As Mario put it, "We do it because it feels good to do good and a sense of duty having harvested our success from the feeding of the fortunate.” More people should appreciate this side of the chef’s life and also, importantly, those who ask chefs for help need to be understanding when the chef, by necessity, has to say no. They can’t do everything, but they do do a hell of a lot and have become powerful levers in philanthropy.
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.Follow