Food with Mark Bittman The Great Potential of a Nonprofit Restaurant
Sep 27, 2023
Chef Edward Lee, a restaurateur from Louisville and co-founder of the Lee Initiative, joins Lindsey Ofcacek, who leads mentorship and relief programs, to discuss their innovative nonprofit restaurant project. They explore the future of dining, questioning the necessity of fine dining's survival. The conversation dives into mentorship, the impact of COVID-19 on restaurants, and their commitment to equitable labor practices. With a five-year plan in place, they aim to redefine community engagement and kitchen dynamics.
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Origins Of The Lee Initiative
- Edward Lee and Lindsey Ofcacek created the Lee Initiative after Lindsey wanted to stop working nights and the MeToo movement surfaced industry problems.
- They launched a women’s mentorship program funding stages, travel, and wages so mentees could train with top chefs.
Rapid COVID Relief Kitchens
- When COVID began the Initiative pivoted to relief, opening kitchens and keeping restaurant staff employed across cities.
- They provided meals plus groceries, diapers, and formula to people in need through partnered restaurants.
Saving Farms By Buying Excess Produce
- The Initiative bought excess produce and dairy from struggling farms and redirected it to relief kitchens and chefs.
- Small farms later reported continued relationships and sales with restaurants they met during relief efforts.
