Chef Spotlight - Chef Stephanie Izard

Posted by Emily Byram on Monday, January 30, 2012

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Kid eating lunch Chefs are the backbone of so much of the work we do. Whether it’s culinary events that raise critical funds, our nutrition education programs that teach low-income families how to shop and eat on a budget, or even lobbying on Capitol Hill on behalf of hungry kids, chefs are some of our most dedicated volunteers and advocates.

We want to introduce our community to more of these chefs, so we’re starting an ongoing interview series that features these chef advocates. The fourth in our series is Stephanie Izard, chef and owner of Girl & The Goat in Chicago. Stephanie has been participating in our culinary events for years, and made Share Our Strength the beneficiary of her nationwide recent book tour in 2011 – The Girl & The Goat Tour.

How did you become involved in Share Our Strength?

Through the chef community in Chicago. Share Our Strength has always hosted great benefits in the city which I always felt honored to be a part of. Other chefs like Mindy Segal have hosted smaller events that I was very happy to help out with. After learning more about the organization, we decided we wanted our book tour to benefit Share Our Strength and help raise awareness in various cities.

Why are you making childhood hunger a priority?

After learning about the number of children right here in the U.S. that are not getting the nutrients they need, it just became a priority.

What’s the best meal you’ve had in recent memory?

Korean BBQ… sitting with a group of friends and coworkers and sharing food and having fun and just enjoying flavor and good company.

What is your favorite aspect of being a chef? Least favorite aspect?

The best part is getting to meet and work with such fun and amazing people. The only bad part is sometimes I crave a nap. :)

Chefs know more about feeding people than just about anyone. What is the secret to preparing a satisfying meal?

I just make simple foods taste good with fun flavors and textures.

What advice would you give on how to prepare healthy, low-cost meals at home?

I think it is great to seek out your local farmers market — knowing that the food came from your area means it is healthy and filled with nutrients.

What ingredients will we always find in your kitchen?

Dijon, sambal, garlic and butter.

What is your favorite American culinary destination?

CHICAGO!!

What is your favorite childhood food memory?

Watching the Yorkshire pudding rise in the oven before roast beef night.

We know that chefs get called upon to give back a lot and are thrilled that you’ve chosen to support Share Our Strength. Are there any experiences that inspired you to get involved in the fight against childhood hunger?

I will admit that I was working with Share Our Strength for years before fully understanding the scope of what the organization does. After meeting with Debbie Shore, who is an amazing and energetic woman, I was convinced that Share Our Strength is going to reach the goals set for ending childhood hunger in the US and wanted to find ways to help.

Do you have any advice to chefs looking to give back?

DO IT!! I think that we are lucky to be able to give back by simply doing what we do… cooking! Chefs have become very influential members of society and now have the ability to use that influence to help others.

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