On a daily basis, my inbox is jammed with quite a number of press releases, pitches... and like most emails, there are many (not all, folks relax) that classify as spam-box worthy, and others which I don't immediately have time to get to (sorry, the truth). And then there are those, that truly make you stop, put aside the blackberry, close the facebook window and digest with 100% focus knowing that this is something that must be shared. This was one of those times. Yes, I am originally from Japan, so this may touch a part of me in a slightly personal way, but the reality is that as a human, how can it not strike a chord when you see selfless goodwill shared. I decided to share the whole press release since every detail and every person deserves to be mentioned in this post.
“Our goal is to provide some comfort, encouragement and a little something special,” explains Daniel Boulud, with the understanding of just how meaningful a special meal can be.
Goodwill Lunch by NY Chefs in Kamaishi, Japan
July 3, 2011
On Sunday July 3rd a group of internationally renowned New York chefs led by Daniel Boulud will travel to the region of Tohoku Japan to prepare a lunch for 1,000 people in the city of Kamaishi, one of the areas most devastated by the earthquake and tsunami of March 11, 2011. While many individuals and cultural organizations have cancelled their trips to Japan, these chefs are making the journey to show their support. The New York chefs, including David Bouley, Floyd Cardoz, Craig Koketsu, Tadashi Ono, François Payard, Michael Romano and Bill Telepan, as well as Tokyo based Patrice Martineau, are preparing the lunch over the American Independence Day weekend to express their admiration and gratitude for the important contribution Japanese cuisine makes to the world’s culinary culture. In addition, preparing the lunch almost exclusively with high quality Japanese ingredients will send an important message regarding food safety in Japan. “As chefs, we believe the best way we can assist these noble people is by going to cook for them in person, offering this lunch as a gesture of comfort and good will,” explains Daniel Boulud.