FOOD FOR THOUGHT 2017
Young chefs cooking together to shatter the stigma of mental illness – in memory of their lost colleagues
When young chef Mal Meiers began his Food for Thought charity dinners his aim was simple: to raise awareness of anxiety and depression in the restaurant industry. This year, the urgency of his cause hit home hard with the death of a young friend and colleague.
The passing in January of young Nitai Gordon, a junior in the kitchen at Sydney’s prestigious Bennelong restaurant, went virtually unnoticed.
“Losing Nitai was really devastating,” Mal admits. “I couldn’t believe it initially, then I was beside myself. He was driven, skilled and had so much potential.”
In stark contrast, the loss in just seven months later of renowned Australian chef Jeremy Strode to suicide rocked the food world. Jeremy was a veteran campaigner for R U OK?, raising awareness of suicide and depression. “When I heard Jeremy had passed I just remember being numb all day. I knew what he’d been doing for R U OK? – it was the same goal I have with Food for Thought, just at different stages of our careers.
“We’re dedicating this year’s campaign to Nitai and Jeremy,” says Mal, who is represented by entrée Chef Management. “In hospitality we witness the effects long hours, high-pressure work environments and an entrenched ‘just deal with it’ attitude can have, making those suffering from anxiety and depression fearful of speaking out.
“These dinners were sparked by my own experience, having personally faced this. My hope is to help broaden the awareness of the support that’s available – to not only my peers, but to the wider community, for all those who suffer in silence.”
Founded in 2014, Food for Thought aims to encourage conversation around the dining table, breaking down the stigma surrounding mental illness. Hospitality workers are among the 3 million Australians currently suffering from the effects of mental illness, yet the struggle is often one of solitude: as few as 35% of people affected seek help. The small-scale (50-seat) dinners raise funds for Beyond Blue and R U OK?, with 100% of profits going to support the charities. The annual Sydney and Melbourne events have raised a total of $35,000 to date.
In 2017, Food for Thought makes its Brisbane debut – a significant move for local-boy Mal and part of his dream to take the events national. A different team of up-and-coming chefs will contribute their time and talent in the three cities, each chef creating dishes that reflect his or her character and creative style, producing a diverse and one-of-a-kind tasting menu.
Food for Thought dinners
Melbourne: 13 November 2017
IDES, Collingwood
To book: http://bit.ly/FFTMELB17
- Mal Meiers - (Founder Food for Thought & Food + Wine pop up)
- Peter Gunn - (IDES/San Pellegrino Asia Pacific Young Chef 2015)
- Harry Mangat, Stevie Nairn - Biji Dining/Doot Doot Doot) (ESP - Estelle Scott Pickett)
- Ross Magnaye, Florian Ribul - (Rice Paper Scissors/ Rice Paper Sister) (ex-HOST)
- Danny Rahilly - (Saint Crispin)
Sydney: Monday 20 November Four Fourteen, Surry Hills
To book: http://bit.ly/FFTSYD17
- Mal Meiers - (Founder Food for Thought & Food + Wine pop up)
- Aaron Ward - (ex-Sixpenny/Electrolux Australian Young Chef 2016)
- Troy Crisante - (Firedoor/Electrolux Australian Young Chef Runner-up 2016)
- Shui Ishizaka - (Bennelong/ Electrolux Australian Young Chef of the year 2017)
- Matthew Bugeja - (The Dolphin/Josephine Pignolet Award Nominee 2017/ Electrolux Australian Young Chef of the year finalist 2017 )
- Alanna Sapwell - (Saint Peter/ Electrolux Australian Young Chef national Finalist/Timeout Hot Talent Award)
- Paul Farag (Monopole)
Brisbane: Monday 27 November
Smoked Garage Events, Fortitude Valley
To book: http://bit.ly/FFTQLD17
- Mal Meiers - (Founder Food for Thought & Food + Wine pop up)
- Nick Blake - ( Wild Forage Australia/Noma Australia)
- Troy Crisante - Firedoor/Electrolux Australian Young Chef Runner-up 2016)
- Shayne Mansfield - (Ecco/ Electrolux Australian Young Chef Finalist 2016)
- Joshua Gregory - (Hunter Dining/San Pellegrino Asia Pacific Finalist 2017)
Tickets for Melbourne and Sydney: $150 per person for a seven-course set menu with matching beverages.
Tickets for Brisbane: $125 per person for a six-course set menu with matching beverages.
All proceeds from these dinners will support the charities Beyond Blue and R U OK?
