#toomanycooksinthekitchenforgood

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Stephanie Byrd, SheBoss, co-owner of The Block, The Garden Theater and Flood’s Bar and Grille offers a candid look at running a business during Detroit protests, Covide19, being Black. See @modeldmedia #black #blackbusinesswomen #blackbusinessowner #stephaniebyrd #blm #blackgirlmagic #covid19 #toomanycooksinthekitchenforgood #detroit (at The BLOCK Detroit) https://www.instagram.com/p/CBOTYG7Dpcn/?igshid=fanp34ugpuul

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Big thank you to @lazarunclenearest for his help at connecting “Too Many Cooks in the Kitchen for Good” with Righteousness Sons and @wckitchen. Today from @theblockdetroit we are donating meals to Detroit Rescue Mission Ministries, Neighbored Service Organization, COTS and Alternatives for Girls. #toomanycooksinthekitchenforgood (at The BLOCK Detroit) https://www.instagram.com/p/CBjj0ZUDgCE/?igshid=15v8vigdnkb5g

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Thank you @stephbyrd.blk! One day we going to look back and say “you remember when...” What a week for “Too Many Cooks in the Kitchen for Good” mission accomplished! #stephaniebyrd #sheboss #floodsbarandgrille #toomanycooksinthekitchenforgood #homelesslivesmatter #feedingthehomeless (at Flood's Bar & Grille) https://www.instagram.com/p/CBFMAcHjf7M/?igshid=1alw6dnvn3qr8

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DETROIT, Mich., April 6, 2020 - I started the day grieving the loss of two people I knew well, Brenda Perryman, and my neighbor who both passed away due to COVID-19. Brenda was a well respected educator who later became host of her own show that tapped at WHPR. Anytime, we could support her show we did with bringing clients over for great conversations directed to her viewing audience. I finally got a chance to pay my respects to my neighbor who also passes away last week. I picked up some flowers, and I found a sympathy card in my collection cards I keep on hand for various occasions. I walked them across the street and placed the flowers on my neighbor’s steps with a card addressed to his son. I took a moment to say a prayer and saluted our nation’s flag flying over the porch. Mr. Williams was a proud veteran who served in the U.S. Army. His son also served our country in the Navy “Operation Enduring Freedom.” Mr. Williams’ son received a honorable discharge after his service but he suffers from PTSD. Last week when he yelled from the sidewalk telling my wife and I his father died, he ended our conversation with a question. “You know my mother and father take care of me...what am I suppose to do now?” Sigh 😔 “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with sourced perishable foods in Detroit. #TooManyCooksInTheKitchenForGood. (at Detroit, Michigan) https://www.instagram.com/p/B-psO3eju1G/?igshid=e9qhbb251mlu

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DETROIT, Mich., April 3, 2020 - James Beard Award nominated Chef Genevieve Vang, restaurateur, owner of a Bangkok 96 Street Food (Detroit) and Bangkok 96 (Dearborn) has the biggest heart for doing good. I’ve learned not to tell her when you have a problem because she is all about problem solving. This week we began running out of “starch” - that’s chef lingo for the part of the meal that fills you up. Anyway, knowing that she goes out and buys, 1,000 pounds of rice. When she comes back to the kitchen she says “here, now you have starch!” Altruism is part of our DNA of “Too Many Cooks in the Kitchen for Good.” “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with sourced perishable foods in Detroit. #TooManyCooksInTheKitchenForGood. We are in its 14th day of preparing meals for Detroit’s homeless and food insecure community. To date we preparing meals for Neighborhood Service Organization (NSO), Coalition of Temporary Shelters (COTS), Detroit Rescue Mission Ministries (DRMM), and Alternatives for Girls (AG). We are feeding roughly 400 people a day, and today we are up to 4,933 meals. Too Many Cooks in the Kitchen for Good cannot do this without the work of Chef Maxcel Hardy who masterfully takes whatever is donated to us into healthy meals for our shelters. We are grateful to Horatio Williams for his generosity and allowing us to cook from his organization’s faculty at the Horatio Williams Foundation. When this is pandemic is consider support his organization or book your events and activities at his facility. #TooManyCooksInTheKitchenForGood #CovidHeroes #Covid19Heroes #Covid19 #FeedingtheHomeless #homelessness #endhomelessness #feedt #DetroitStrong #FoodInsecure #MaxellHardy #RonBartell #GenevieveVang #PhilJones #StephanieByrd #DavidRudolph #DEricsonPR #cheflife #chef #chefsofinstagram #impactyourworld #americanhero (at The Horatio Williams Foundation) https://www.instagram.com/p/B-iWUw_juxz/?igshid=vb5k1kc9wa9f

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DETROIT, Mich., April 2, 2020 - The act of doing good, balanced with the risk of personal safety, practicing social distancing, heeding shelter-in-place orders, and most importantly putting family first above all is heavy on my heart. “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with sourced perishable foods in Detroit. #TooManyCooksInTheKitchenForGood. We are in its thirteenth days of preparing meals for Detroit’s homeless and food insecure community. To date we preparing meals for Neighborhood Service Organization (NSO), Coalition of Temporary Shelters (COTS), Detroit Rescue Mission Ministries (DRMM), and Alternatives for Girls (AG). We are feeding roughly 400 people a day, and today we are up to 4,533 meals. Too Many Cooks in the Kitchen for Good could not have done this without the work of Chef Maxcel Hardy who found the team a host kitchen space inside the Horatio Williams Foundation. We are very grateful to Horatio Williams for his generosity. When this is over please book your events and activities at his facility. Sheltering in place is taking a told on all of us, I know especially on my family. I bear the weight of wanting to help those less fortunate than me, but also knowing my first commitment and responsibility is to be with my family, to comfort them and not add to their anxiety every time husband and daddy leaves home. Is this an essential service or not? I guess that is best answered by the people who are receiving the meals. However, the thought made me think to type a Google search “clinical term for thinking about others over self” and what came back was the word “ALTRUISTIC.” To be honest I never really knew what that world meant. I use to think it meant to be idealistic, but the word has Latin roots means to be concerned about the good of others or to act unselfishly. That is “Too Many Cooks in the Kitchen for Go (at Detroit, Michigan) https://www.instagram.com/p/B-fa5jsD5y0/?igshid=1ll5dnn2esfpw

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Detroit, Mich., April 1, 2020 - Yesterday I began the day very hopeful with a full agenda making sure I keep my PR day job, continue administrative work related to sourcing foods, contributions, and talking to our homeless shelters as are of “Too Many Cooks in the Kitchen for Good.” However, before I could pack my go-bag with knives, apron, gloves and mask, I received a call. My next door neighbors died from COVID19. Mr. Williams was only about 60 years old. He was an U.S Army veterans, father to three children, husband, and a great neighbor. His wife is sick too and fighting for her life. I tried to hold back my tears after hearing the news, grinding my teeth hard, my vision became blurred and the tears came down uncontrollably. I reverted to grounding techniques I learned from my therapy sessions on how to ground yourself when dealing with mental stress. When my vision cleared and with a few tissue daps around my eyes, I picked up my bag strapped on my mask and headed to the kitchen. — “Too Many Cooks in the Kitchen for Good.” As they say we are building a plane while flying it trying to do our part to help of homeless shelters and food insecure in DETROIT amid the COVID-19 coronavirus pandemic. If you know Chef Genevieve, you know she is all about cooking healthy, low to no salt or sugar, gluten free and allergen free foods. For Chef Genevieve food is life and has the power to heal and strengthen. — “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, James Beard Award nominated Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure. Thank you to the Horario Williams Foundation for hosting us. #chef #cheflife #toomanycooksinthekitchenforgood #impactingyourworld #chefs #cheflife #DetroitersHelpIngDetroiters #detroit #todayheroes #impactyourworld #toomanycooksinthekitchenforgood #uplifttoday (at The Horatio Williams Foundation) https://www.instagram.com/p/B-b5JSVjfj-/?igshid=74irked89q2o

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His name is John Laura and he is one of Chef Maxcel’s culinary students as at part of GreenHorne Training Solutions Program based at Focus Hope. I applaud John because he does not have to do this, talk about crisis cooking oh my. However, every day he and three other students come to help the chefs. When their learning is over someone better snap them up because at this point this training is not textbook. Also thank you to @thehoratiowilliamsfoundation for providing a place for “Too Many Cooks in the Kitchen for Good.” When this is over everyone should know your facility allowed magic to happen, for love and grace for those of us trying to take care of our food insecure and homeless population in Detroit. — “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, James Beard Award nominated Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure.#chef #cheflife #toomanycooksinthekitchenforgood #impactingyourworld #chefs #cheflife #DetroitersHelpIngDetroiters #detroit (at The Horatio Williams Foundation) https://www.instagram.com/p/B-Zodvkj0PF/?igshid=sibp942zoh4d

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DETROIT, Mich 31, 2020- yesterday was challenging to say the least for me. Our work at “Too Many Cooks in the Kitchen,” continues, sourcing and cooking perishable foods for our homeless shelters and food insecure in Detroit (@cotsdetroit, @nsodetroit, @detroitrescue and @alternativesforgirls ) we are roughly preparing 400 meals daily and today a total of 3,330 meals prepared by a generous collaborative of chefs, restaurants and restaurateurs in Detroit. As if I don’t have enough on my plate as a son, husband, father, trying to run a PR firm, coordinating efforts to feed shelters in Detroit, my wife’s car needs servicing, oh and after the wind story a tree fell on my mother’s house. No worries we are only dealing with a killer pandemic virus that is COVID-19 coronavirus. Yeah I specialize in crisis management communication but this almost took be out mentally. #todayheroes #impactyourworld #toomanycooksinthekitchenforgood (at Detroit, Michigan) https://www.instagram.com/p/B-ZjnqGDqff/?igshid=1kew8r75w2uwh

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We are a family of entrepreneurs who understand no one should miss a meal amid COVID-19. We will do what we can for as along as we can. Detroit be safe, be well, be loved by “Too Many Cooks in the Kitchen for Good” — “Too Many Cooks in the Kitchen for Good ,” is powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru). We are feeding shelters, and the food insecure with perishable foods in Detroit #TooManyCooksInTheKitchenForGood (at Detroit, Michigan) https://www.instagram.com/p/B-VCUR8D6b9/?igshid=a3s1ikzygfqy

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Detroit, Mich., Friday, March 27, 2020 - Thank you @chefphiljones your work as part of “TooManyCooksInTheKitchenForGood”made this happen for the team. Wednesday we ran out of protein to help feed three homeless shelters in DETROIT and through your connections and relationships Cherry Capital Foods shows up with a truck loaded with chicken and turkeys. The chef team will break it all down and I cannot wait to see what wonderful meals will be prepared for COTS, NSO and Detroit Rescue Mission Ministries (DRMM). — “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure.#chef #cheflife #toomanycooksinthekitchenforgood #impactingyourworld #chefs #cheflife #DetroitersHelpIngDetroiters #detroit (at Detroit, Michigan) https://www.instagram.com/p/B-QXMncDwAA/?igshid=1jekn22lfc8qe

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Detroit, Mich., Friday, March 27, 2020 - feeding the homeless and food insecure amid living with COVID-19 coronavirus. Thursday we exhausted our protein. Then Super @chefphiljones went to work. Today Cherry Capital Foods donated and delivered 109 cases of chicken and turkeys care of Chef Phil Make Food not Waste. Who will? Spartans Will “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure.#chef #cheflife #toomanycooksinthekitchenforgood #impactingyourworld #chefs #cheflife #DetroitersHelpIngDetroiters #detroit (at Detroit, Michigan) https://www.instagram.com/p/B-P42mojr01/?igshid=vytt41kqtju6

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Detroit, Mich., Wednesday , March 25, 2020 - feeding the homeless and food insecure amid living with COVID-19 coronavirus. — Our initiative “Too Many Cooks in the Kitchen for Good” continues. This is day seven and so far we have prepared meals for COTS and NSO’s Tumaini Center. Between the two shelters we are feeding roughly 225 people a day. Too Many Cooks in the Kitchen for Good,” in our effort to transform possible discarded foods into meaningful hot meals, prepared with love and donated to shelters. — Truly a cook’s best friend. After a long morning and afternoon cooking I finally made it home around 3:00pm. My dog Pebbles (Bichon Frisè) was our doing her business. Afterward, I opened the truck door to get out, when I did she jumped in to greet me. I don’t remember anything after that because apparently I fell asleep in the truck, in the driveway. When I woke up it was 4:30pm and my daughter Rielly said “daddy did you enjoy your nap?” Clearing my eyes I replied “yes baby-girl daddy just had the best sleep he has had in two weeks.” Of course she had to snap a photo of daddy drooling on himself and Pebbles keeping watch lol. We all are working under extraordinary conditions “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with perishable foods in Detroit #TooManyCooksInTheKitchenForGood #food #foodporn #foodphotography #foodstagram #chef #cheflife #chefsofinstagram #covid19 #covid19heroes #thisiswhatdetroitlookslike #thisiswhattranslookslike Truly a cook’s best friend. (at Detroit, Michigan) https://www.instagram.com/p/B-McVEfjXdI/?igshid=19ice56hya528

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Chef Genevieve Vang is in the house. So who feeds the feeders? There is something very communal working around chefs. They are all business until the service is complete then they take care of each other. Chef Genevieve is cooking for the chefs and on the menu grilled havarti cheese sandwiches, chopped chicken ice berg lettuce wraps with roasted yellow baby carrots with a spicy peanut sauce. — Detroit, Mich., Wednesday , March 25, 2020 - feeding the homeless and food insecure amid living with COVID-19 coronavirus. — Our initiative “Too Many Cooks in the Kitchen for Good” continues. This is day seven and so far we have prepared meals for COTS and NSO’s Tumaini Center. Between the two shelters we are feeding roughly 225 people a day. Too Many Cooks in the Kitchen for Good,” in our effort to transform possible discarded foods into meaningful hot meals, prepared with love and donated to shelters. — We all are working under extraordinary conditions “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with perishable foods in Detroit #TooManyCooksInTheKitchenForGood #food #foodporn #foodphotography #foodstagram #chef #cheflife #chefsofinstagram #covid19 #covid19heroes #thisiswhatdetroitlookslike #thisiswhattranslookslike (at The Horatio Williams Foundation) https://www.instagram.com/p/B-LB7lgDZwB/?igshid=azw4u5rl2mz5

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Chef Maxcel’s culinary students have gone up and beyond the call of duty. Detroit, Mich., Wednesday , March 25, 2020 - feeding the homeless and food insecure amid living with COVID-19 coronavirus. — Our initiative “Too Many Cooks in the Kitchen for Good” continues. This is day seven and so far we have prepared meals for COTS and NSO’s Tumaini Center. Between the two shelters we are feeding roughly 225 people a day. — Too Many Cooks in the Kitchen for Good,” in our effort to transform possible discarded foods into meaningful hot meals, prepared with love and donated to shelters. — We all are working under extraordinary conditions “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with perishable foods in Detroit #TooManyCooksInTheKitchenForGood #food #foodporn #foodphotography #foodstagram #chef #cheflife #chefsofinstagram #covid19 #covid19heroes #thisiswhatdetroitlookslike #thisiswhattranslookslike (at The Horatio Williams Foundation) https://www.instagram.com/p/B-K_o6_jmc6/?igshid=14x3zpqv3r3z0

[dericsonpr]

Detroit, Mich., Wednesday , March 25, 2020 - feeding the homeless and food insecure amid living with COVID-19 coronavirus. — Our initiative “Too Many Cooks in the Kitchen for Good” continues. This is day seven and so far we have prepared meals for COTS and NSO’s Tumaini Center. Between the two shelters we are feeding roughly 225 people a day. Too Many Cooks in the Kitchen for Good,” in our effort to transform possible discarded foods into meaningful hot meals, prepared with love and donated to shelters. — Here’s a peak at our day that starts with @chefmaxhardy our resident chef leader, creating a meal based around the food donated to us. — We all are working under extraordinary conditions “Too Many Cooks in the Kitchen for Good,” powered by restaurateurs Ron Bartell (Kuzzo's Chicken and Waffles), Stephanie Byrd (The Block, Flood's Bar and Grille), David Rudolph (D. Ericson & Associate PR), our team of chefs lead by Maxcel Hardy (Coop Caribbean Fusion, Genevieve Vang (Bangkok 96 Street Food), Phil Jones (Ma Haru) are feeding shelters, and the food insecure with perishable foods in Detroit #TooManyCooksInTheKitchenForGood #food #foodporn #foodphotography #foodstagram #chef #cheflife #chefsofinstagram #covid19 #covid19heroes #thisiswhatdetroitlookslike #thisiswhattranslookslike (at The Horatio Williams Foundation) https://www.instagram.com/p/B-K-4B5DV4L/?igshid=gay54wywzmic