Cooking classes can be great fun, but they can also deliver the occasional moment of utter horror. It’s not the part where you butcher a chicken by yourself, though that isn’t exactly good times. It’s not the array of very sharp knives either. No, it’s the way that passionate amateur cooks and professional chefs are encouraged to toss any element of a meal that isn’t utterly perfect. Sure, aspiring star restaurateurs are also drilled about the merits of food economy — saving precious dollars by using everything you can in the kitchen — but if a piece of cauliflower is a bit too charred or a meat dish just a touch over-dry, eh, c’est la vie, out it goes.

I felt the same horror over the recent winter holidays. Mom made the traditional turkey, but she tossed the giblets. I was shocked; you can make and freeze a terrific turkey stock out of those giblets with very little effort. And it’s a great payoff. Freeze your rich turkey stock, save it for a cold, rainy day. When you need it, thaw the stock, add a little corn or carrot, a bit of leftover chicken or turkey, a handful of pasta or matzoh meal, et voila, a hot soup and a perfect cure for stubborn cold.

Wasting food always triggers a feeling of shock in me, no matter how small the loss. It reminds me, every time, that there are hungry people in my own town who could use that over-caramelized cauliflower or slightly dry roasted meat. Now, I hear that I’m not alone. I’ve learned there are many star chefs — perfectionists all — who, nonetheless have taken up the cause of hunger. Their cauliflower may be a perfect golden brown, but their cash is going toward assuring that no one goes without a nutritious meal, here or elsewhere.

Here are some examples of rockstar chefs who are taking on hunger:

* The chefs who participated in the The 27th Wine and Food Festival back in October — major food innovators like Thomas Keller of French Laundry — didn’t just share their talents with local foodies. The event benefitted LA Meals on Wheels, which, over the years, has received an estimated $15 million from its affiliation with the festival.

*   Top Chef’s Tom Colicchio may come off as tough, but he’s got a serious charitable streak, especially when it comes to hunger in America.

*   Jar restaurant’s Suzanne Tracht won her preliminary round of Top Chef Masters, assigning $10,000 for JFS/SOVA, which feeds thousands of needy men, women and children every month. Tracht has also raised money for SOVA through Jar itself, with a $500 per-plate dinner.

*   The “Two Hot Tamales” — Susan Feniger and Mary Sue Miliken — have worked to end hunger with Share Our Strength.

*   Speaking of Taste of a Nation LA, it also benefits the Share Our Strength cause, and it’s got a huge list of local restaurant sponsors. At the very top: Rising chef Ben Ford of local favorite Ford’s Filling Station. He’s the chair this year. And this is a real fundraiser, not just a foodie event with a bit of a charity attached. Since 1988, Taste of a Nation events, the nation’s largest culinary fundraising events, have raised over $70 million. And 100 percent of ticket sales to Taste events go toward anti-hunger, anti-poverty efforts.

*   And speaking of Ford, his commitment to ending hunger doesn’t end with Taste of a Nation LA. Ford also supports the local Farragut School Garden.  He’s helped them secure seed, dirt and other essentials. You can help Ford support the garden, too; when you pay the check at Ford’s restaurant you can also make a donation to the Farragut School Garden.

This entry was posted on Tuesday, January 19th, 2010 at 3:13 pm and is filed under Celeb Champions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.