the lee initiative

Restaurants serve relief as food banks with the Lee Initiative. Chef Edward Lee and Lindsay Ofcacek started the Lee Initiative two years ago as non-profit focused on mentorship for women chefs. Three weeks ago, it became a program to turn restaurants into food banks and relief centers. With the sponsorship of Makers Mark, restaurants across the country, like Nancy Silverton at Chi Spacca in LA, Donald Link at Cochon in NOLA, Edouardo Jordan at Salare in Seattlem, and Brooklyn’s Olmstead, have been able to re-open, hire staff, and pack hundreds of to-go meals. The idea is to support restaurant workers who have been laid off or have had a significant reduction in hours and/or pay, and anyone who may need food and supplies. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chef Edward Lee (chef and owner The LEE Initiative, 610 Magnolia, MilkWood, Whiskey Dry, Succotash) and Max  Katzenberg (partner at Olmstead, Maison Yaki, and the New York hospitality Coalition) on how the programs are working and how people can give help and get help.

Tech Bites is powered by Simplecast.

With mentorship, the impossible miraculously become possible. Nice to say, but what does that really look like? On this episode of Speaking Broadly, Louisville chef Edward Lee talks about his employment empowerment project, The Lee Initiative. And award recipient, Emie Dunagan describes how the program facilitated her transformation from a socially-awkward wunderkind Southern baker to a confident pastry chef.

Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!

Speaking Broadly is powered by Simplecast.