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earth2table: The Art of Giving
October 23, 2007

When you receive that phone call from a local charity does your blood pressure begin to race? Does the excuse section of your brain go into over drive? Do you hand the phone to your business partner and tell them to make a decision?

When I was teaching, I used to discuss with my students all the requests they likely will receive to donate money, gift certificates and/or time to some worthy cause once they open or take over restaurants. I told them that they will have to make hard decisions, and that what they’ll base those decisions on is partially personal and partially business. In these situations, you really must ask yourself, “What is my motivation?”

Is it philanthropic? Is it advertising related? Is it camaraderie? Is it because everyone else is doing it? I’m not saying that there is anything wrong with any of those answers. I am saying it’s important to know your motivating factor and know what you expect to get.

Sounds selfish, I know, but it boils down to asking questions, doing your research and knowing yourself. Giving because it feels good? Great. Giving to associate yourself with a particular cause, topic or organization? No problem. Giving to support your passion? Even better. The problem arises when you choose to do an event or contribute in some way—oh, let’s say mainly for the advertising aspects--and the event doesn’t generate any significant publicity.

Trust me, this is not just ivory-tower platitudes. Since we’ve opened, I’ve been hit up for something at least once a week. And every time, I must ask myself, “Why should I give my money, time or resources?” The overriding factor usually is whether it is a cause that I believe in and that supports Terroir’s sustainability mission.

This past week is the perfect illustration. I was one of five guest chefs for the 2007 Oregon Harvest Dinner, “Share the Bounty,” for which the proceeds benefit the Oregon Food Bank (OFB), a nonprofit, charitable organization that is the hub of a statewide network of 919 hunger-relief agencies serving Oregon and Clark County, Washington.

More than 600 people attended the five-course dinner--matched with local wines--that featured the best of Oregon's fall harvest. More than $600,000 was raised, and OFB will net about 85% of those funds.

Helping to eliminate hunger, giving back to my local community, building culinary kinship among my fellow chefs and getting the word out about what Terroir is all about to a large group of like-minded individuals. I would have to say that it was a success for the food bank, the community and Terroir.

And the journey continues.

Cheers!

Stu

Comments or questions? E-mail Chef Stu at StuStein@rimag.com.

Posted by Stu Stein on October 23, 2007 | Comments (0)