For the last fifteen years, top chefs around Atlanta have been donating their time to help feed the hungry. Every month—sometimes multiple times a month—local chefs lead cooking demonstrations, workshops, and/or tastings at one of the four Cook’s Warehouse locations around the city to benefit the Atlanta Community Food Bank (ACFB).
“We really try to get chefs the public wants to see and interact with,” says Naretha Timberlake, who coordinates the Simple Abundance classes for the ACFB. “It’s great because it really allows for up close, personal interaction, and 100 percent of proceeds go to the Food Bank.”
“It is a fun and interactive way to give back while receiving at the same time,” says Mary Moore, founder and CEO of the Cook’s Warehouse.
Classes hold about thirty to forty people, depending on the topic and location and usually cost around $55. Past participants include Linton Hopkins, Natalie Dupri, Chris Hall, and Hugh Acheson.
“Every dollar donated to the Food Bank turns into $9 worth of grocery products that go out into the community,” Timberlake says.
Over the years, the classes have raised $355,000.
Billy Allin of Cakes & Ale is leading the next class on August 18 in Decatur. He’ll be cooking late summer salads, whole roasted fish with potatoes and root vegetables, and almond cake with sliced peaches. Wine will be served.
“We try to support charities and organizations that truly make a difference in people’s lives. A food bank is grassroots in its intentions,” Allin says. “We volunteered at a food bank when we lived at the Bay Area. They really do a good job. It’s not easy so we try to stick close and support them.”
Other upcoming Simple Abundance classes will be led by Kevin Rathbun (Rathbun’s) and Steve DiFilippo (Davio’s) at the Cook’s Warehouse in Midtown on September 8, and by Andrew Isabella (No. 246) at the Cook’s Warehouse in Decatur on September 14.
Click here for more information or to purchase tickets.