Chef Lee Chizmar of Bolete Restaurant in Bethlehem, PA, first became involved with No Kid Hungry through the 300 mile Chefs Cycle ride from Monterey, California to Santa Barbara, California. He exceeded his $7,500 fundraising goal by more than $2,500 and finished the ride while becoming a true champion for No Kid Hungry and meeting other No Kid Hungry chefs along the way. This fall, Chef Chizmar will co-chair Philadelphia’s Taste of the Nation for No Kid Hungry continuing to make a difference in his region and beyond.
How did you become involved with No Kid Hungry?
Our mentor and great friend Christopher Myers asked me to get involved with the Chefs Cycle Ride. 300 miles in 3 days? Why not?
Why is ending childhood hunger important to you?
Being in the food industry, especially in higher end dining, I think it is our duty to remind people that we are so blessed to have access to good, healthy food which can easily be taken for granted. Chefs have the platform to reach the public and inspire our community to do the same and make sure we remember that there are so many families that aren’t in the same position.
How has hunger affected your life or community?
In the local area there are quite a few inner city neighborhoods that are considered food deserts. It is terrible to think that these communities are surrounded by local farms that grow amazing food, but they simply don’t have access or resources. There is also a homeless population that relies on local churches for many of their meals. I became involved with one by donating time to prepare their Thanksgiving Day meal and have done so for the past 5 years.
Do you have a favorite memory from your involvement with No Kid Hungry?
It is hard to think of just one (other than meeting P!nk). It feels so amazing to be part of something so much greater than yourself and to get inspired by all the people that dedicate so much time to this cause.
If you were giving advice to a fellow chef looking to get involved in ending hunger, what would you tell them to do? What are the three most effective ways you think chefs can give back?
Oftentimes, the hardest thing for a chef to spare, is time. I would say that getting involved in your local community is one way. Volunteer for a soup kitchen or get in touch with your local food activists and ask how you can help. It may be only once a year but it matters. Another great way to contribute to ending childhood hunger, is joining the No Kid Hungry campaign. The organization provides a multitude of ways to participate and connects you to other like-minded individuals.
Most importantly, remain aware. If you can’t commit to something once a week then find a way to do something less often but don’t feel like just because you don’t have a ton of time you can’t be of help.
What’s your favorite breakfast to jump-start the day?
Smoked salmon, red onion, capers, cream cheese on an everything bagel. Classic but a staple favorite.
When you were a kid, what was your favorite lunch item in your school cafeteria?
Salisbury steak. I know, but we have actually been toying with a recipe for the tavern menu.
What’s one of your favorite recipes to make with your child? How do you involve your child in giving back?
My older daughter just loves to help in any way she can. When we lived above the restaurant, she would come down and help me make gnocchi or roll pasta. Her reward was some freshly shucked oysters. They have been and remain her favorite food.
Why did you become a chef? How long have you been cooking?
I know that this is an answer often given, but my family was my greatest influence. Food and the romance and lore surrounding it were always woven into the fabric of my family. It was an integral part of every tradition and celebration. I knew that this was a love, something that I wanted to dedicate my life to.
What do you cook or where do you eat on your day off?
I have to be honest and I don’t cook that much on my days off. I try and spend as much time with my girls as I can. We do family dinners and often my wife or Mom is cooking. When I do cook it is usually for a holiday or special occasion like Thanksgiving. On New Year’s Day my daughter and I share a really decadent brunch that I make for us. Caviar, foie gras, lobster omelets. Other than that we eat a lot of pizza on Mondays.
