Kudos to Chef and fellow forumite, Dan Thomas. He was recognized this quarter as a key volunteer at The Food Literacy project for all the work he has done ( and money he has raised!) at the Field-to-Fork Dinner. The reality is that we never could done this major annual fundraiser, and built the outdoor kitchen and other capital projects, without him.
Except from the newsletter:
Volunteer Profile: Chef Dan Thomas
Chef Dan Thomas is the man behind the magic of the Field-to-Fork Dinner. Since 2010, he has helped the Food Literacy Project raise over $50,000 in support of our mission.
What sparked your interest in volunteering with the Food Literacy Project and starting the Field-to-Fork Dinner?
After coming out to the farm when I was working at JCPS I noticed what was then a bare concrete slab that was used for cooking demonstrations. I thought that I could help to organize a dinner to raise funds to build something more permanent that would better serve their mission. Through my involvement with the American Culinary Federation and with help from other chefs and volunteers in the culinary community, we had equipment donated and raised enough to construct the outdoor kitchen you see today. It was such a success that we have continued to have the “Field-to-Fork” dinner every year since.
Tell us a little bit about your work outside of the Food Literacy Project.
I have over 25 years of culinary experience. I have previously been the Executive Chef of Cafe Metro, Equus, & Big Spring Country Club. I have recently moved over to the supply side of food service and am currently working with Key Impact. I’m also involved with APRON, a local non-profit that provides assistance to local foodservice workers in times of need and I am the President of the American Culinary Federation, Kentucky Chapter.
What is your favorite vegetable and why?
A ripe summer tomato! During the summer, I have a bowl of salad with lots of tomatoes hanging out in the fridge that I snack on constantly. Knowing that home grown tomatoes are only available for a few months is what makes them special to me.
http://www.foodliteracyproject.org
