On the road again with the Buck’s team
Buck’s Chef (Scott) and Owner (Chuck) were invited for the second time to Washington D.C. for the Democratic Governor’s Conference, and to help raise awareness for No Kid Hungry and Share Our Strength.
By Chef Scott Mechura
A chef’s day to day grind can often get monotonous. We create and prepare great food and experiences, but one of the most important factors to our repertoire is consistency. That consistency can at times get shrouded in boredom. But once in a while, you get to be a part of something that turns all of the minutia upside down.
About two weeks ago I attended the DGA conference in Washington DC along with Chuck, one of our owners, and Valerie Edwards, our Director of Sales and Marketing. For Chuck and I, it was a return visit, as we were fortunate enough to be invited back for a second consecutive year. I say fortunate because they only invite 10 chefs from Democratic states, and rarely ever invite a chef a second time.
I say fortunate because while this is in fact a democratic event, the platform for this particular event is Share our Strength with it’s main campaign being No Kid Hungry.
Founded in 1984 by siblings Billy and Debbie Shore after being moved by the devastating hunger ravaging Ethiopia, Share Our Strength and No Kid Hungry’s mission is to end childhood hunger by ensuring all children get the healthy food they need every day. In addition, they strive to Improve food access by increasing participation in school breakfast, summer meal, and afterschool meal programs, develop/improve resources for families to empower kids and parents to make healthy food choices through delivering nutrition education and cooking classes in a fun and interactive way, and finally, raising awareness of this very important issue by engaging youth.
After watching a documentary last year put together by some of the nations top chefs called A Place at the Table, Valerie was so moved, as it hit so close to home for her childhood, she felt compelled to attend this year’s event with Chuck and I.
The event was attended by nearly 800 guests, and the format of the event is for each chef and Mixologist to prepare one small appetizer or cocktail, respectively. And following the customary protocol, all the chefs make plates to deliver to the other visiting chefs to try. And that includes the mixologists as well. From foie gras panna cotta, to roasted beet salads, fish tacos, to salmon pastrami. Chefs are a competitive bunch while simultaneously possessing unusually strong support and respect for one another. We love sharing our dishes with one another, especially with chefs from around the country.
After attending this event for the second year, and already being invited back next year, the Buck’s team has become increasingly passionate about their mission. So much so that Buck’s is hosting our own No Kid Hungry event in early April.
I enjoy every day I come to work here at Buck’s, but when we have an opportunity to be a part of something as meaningful as this event, I will gladly leave Buck’s behind for a weekend.
Scott Mechura has spent a life in the hospitality industry. He is a former certified beer judge and currently the Executive Chef at Buck’s T-4 Lodge in Big Sky