There’s a new hospitality industry event series on the horizon. It’s called KitchenAide, and it’s is being brought to us by some of Vancouver’s hardest-working cooks.
“We started with a broken industry. We’re still not perfect, but we know there’s a problem, and we want to fix it. We are raising both funds and awareness for mental health initiatives in the city’s kitchens, starting with Mind the Bar Foundation on November 18, 2019.”
Here’s the full release:
Several Vancouver chefs have banded together to end the stigma on speaking out about the prevalence of mental health issues in the kitchen. They want people to speak up and loud. On Monday, November 18, 2019 at 6:30 p.m., the whole community is invited to help mobilize change in the hospitality industry with the launch of the inaugural Kitchen Aide fundraiser at Café Medina (780 Richards Street). Kitchen Aide Vol. 1 features dishes by 11 chefs with all proceeds benefiting Mind the Bar Foundation.
“I feel the hospitality industry is one of the most important industries we have in a world gone digital – and yet it’s treated in such an unsustainable way,” says Lindsey Mann, co-owner of East Vancouver’s DL Chicken Shack and DownLow Burgers. “There are so many things that need to be addressed and on the forefront is wage, hours, and addiction all culminating in challenges to quality of life and mental health. It’s going to take a whole industry to come together for change and all lovers of food to support but what better way than the most familiar thing we love and need – conversation and food.”
Kitchen Aide Vol. 1 features drinks and food stations by:
Rhys Amber, Big Day BBQ
Gus Stieffenhofer Branson, Published
Colin Johnson, St. Lawrence
Ash Kurtz, St. Lawrence
Claire Lassam, Livia Sweets and Bakery
Justin Lee, formerly Crowbar
Lindsey Mann, DL Chicken Shack, DL Burgers
Danny McGee, Au Comptoir
Alex Ploughman, Legends Haul
Bryan Satterford, Juke and Beetbox
Phil Scarfone, Nightingale
Chris Scott, formerly Cinara
Colin Staus, Big Day BBQ
Edie Steens, formerly Cinara and now Trans Am
All chefs are donating their time to this important cause. Most produce and ingredients are donated. In addition, guests will have the opportunity to bid on special silent auction items from local restaurants, purveyors, and distributors.