This May, 300 notable chefs and food industry professionals will come together for the annual Chef's Cycle for No Kid Hungry. The third annual ride includes a number of your favorite chefs, and as many are in training mode now, we took a moment with to chat with James Beard Award nominee Bryan Voltaggio of Volt, Voltaggio Brothers Steakhouse (MD) and Range (MD) and Charm City Cakes and Food Network's Duff Goldman to see how they came to participate, their training and what they eat when they need a boost. AM: How long have you worked with No Kid Hungry and why? BRYAN VOLTAGGIO: I have been working with No Kid Hungry since 2004, and I began by hosting fundraising dinners for them in Washington, D.C. when I was working for Charlie Palmer. As a chef, we are asked to do so much work with different charities. That’s when it really clicked for me -- as I moved forward in my career, I wanted to attach to something measurable and achievable, and No Kid Hungry helped me do that. Feeding our country’s kids is something we can actually accomplish; I cook for a living as well, so I feel like I have a stake in the game. I am not a doctor, scientist, or politician. I cannot cure diseases, but I can help end childhood hunger in America. Since deciding to focus my efforts on one goal, I have had the opportunity to see change happen, be a part of the conversation, and meet some incredible people who share this same passion. Billy and Debbie Shore (cofounders of Share Our Strength, the organization behind No Kid Hungry) have remained the humble champions of this movement and have managed to put together a force that will certainly see the end to this problem. It is their leadership and commitment that is so inspiring. DUFF GOLDMAN: I've been working with No Kid Hungry for almost 10 years. What's most important to me is that we are chefs, and our job by definition is feeding people. No Kid Hungry works
CYCLE BOUN BRYAN VOL & DUFF GOLD to feed hungry kids, so the fact that so many people in the culinary community actively support them isn't surprising. Most of the work I do on and off camera is with kids. Kids not getting enough to eat, especially in this country with our vast resources, is appalling to me, so anything I can do to get kids fed so they can focus on being kids is the most impactful thing I can do as a chef and as a person.