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CELEBRITY CHEFS TEACH YOU HOW TO MAKE THEIR FAVORITE HOLIDAY DISHES!

Supporting First Responders

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& Access All 30 Recipes

30 top chefs and celebrities have joined together to teach you some of their favorite recipes to make for the holidays!!
You can watch their videos from their homes to yours and download the written recipes to make your holidays sweeter this year!
All for a great cause – to recognize the First Responders who keep our communities safe, especially those battling the wildfires of 2020.

Get over 30 Recipe Videos

Chef Jacques Pépin
Musician Sammy Hagar
Chef Andrew Zimmern
Chef Emily Luchetti
Chef Ryan Scott
Chef Marcus Samuelsson
Chef Tanya Holland
Chef Chris Cosentino
Chef Martin Yan
The list of fabulous
chefs and celebrities is long!

Enjoy 30 delicious holiday recipes

In support of the Wildfire First Responders, all of the chefs have graciously donated their time to provide you with their holiday favorites. Watch videos of these famous chefs teaching you how to make their special dish, and download the recipe too!
Exclusive Access Only This Holiday Season!

Recipes Include

Roasted & BBQ Turkey
Tomahawk Prime Rib
Grilled Sourdough Stuffing
Rustic Spinach Souffles
Rack of Lamb
Beef Wellington
Bourbon Glazed Smoked Ham
Scallops Persillade with Fall Salad
Horseradish Scalloped Potatoes
Shepherd’s Pie
Red Saint Cocktail
Gingerbread Trifle with Apple Compote

and many more!

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William Sanoma Cookwear

MEET YOUR CHEFS
DISCOVER THEIR FAVORITE HOLIDAY RECIPES…

Support our First Responders!

Celebrity Pro Chefs

spinach souffle

Andrew Zimmern

Rustic Spinach
Souffles

BIO

Andrew Zimmern is a four-time James Beard award winner, chef, author, teacher and social justice advocate. He is the creator and producer of Bizarre Foods, Andrew Zimmern’s Driven by Food, and the Emmy award-winning The Zimmern List. His latest show What’s Eating America aired recently on MSNBC and his newest project, Family Dinner, will air on the Magnolia Network this coming Spring. His life is devoted to exploring and promoting cultural acceptance, tolerance, and understanding through food.

andrewzimmern.com/

@instagram.com/chefaz/

Charlie Palmer photo

Charlie Palmer

Pork Piccata and
Broccoli Rabe

BIO

A native New Yorker and graduate of The Culinary Institute of America, Chef Charlie Palmer is now a national restaurateur and boutique hotel owner with 18 locations: New York, D.C., Las Vegas and Reno, Nevada plus Napa and Healdsburg, California. Charlie is a regular TV personality, culinary instructor and at the same time, actively involved with numerous charitable organizations including Citymeals-on-Wheels, where he has served as a board member for the last 20 years. With numerous awards, Charlie also has the distinction of The James Beard Foundation naming him “Best Chef in America” in 1997.

charliepalmer.com
@instagram.com/chefcharliepalmer/

Prime Rib Image

Chris Cosentino

Roasted Rack of
Brussels Sprouts

BIO

Chef Chris Cosentino, a graduate of the culinary program at Johnson & Wales University, is a restaurateur, cookbook author (Beginnings: My Way to Start a Meal and Offal Good: Cooking from the Heart with Guts), competitive cyclist and avid philanthropist. He has also competed on The Next Iron Chef, Chefs vs City, and Iron Chef America before winning BRAVO’s Top Chef Masters Season 4, raising $141,000 for the Michael J. Fox Foundation for Parkinson’s Research. As the executive chef for numerous top restaurants over the years, Chris is known for his whole animal cooking and innovative Italian cooking. He currently owns Jackrabbit in Portland, OR and continues to raise awareness about sustainable eating, believing that healthy food should be accessible to all.

chefchriscosentino.com/
@instagram.com/chefchriscosentino/

Moroccan Carrots & Smoked Yogurt

Crista Luedtke

Moroccan Carrots &
Smoked Yogurt

BIO

A restaurateur, hotelier, bar owner, brand consultant, developer, culinary judge, actor, and TV personality, Chef Crista Luedtke grew up in family restaurants. In 2008, Crista pursued an opportunity to revive the sleepy vacation-town of Guerneville, CA, opening a 14-room boutique hotel with a zen-like spa, known as boon hotel + spa. This was followed by boon eat + drink, El Barrio cocktail lounge, and the recently opened Brot – a contemporary German wursthaus + bierhalle. Crowned as the first-ever Triple G Grand Champion on Food Network’s Guy’s Grocery Games, Crista has also been featured in a documentary film, Empire on Main Street, which has won many awards.

eatatboon.com
@instagram.com/cristaluedtke/

Mushroom Prime_Rib Image

David Rose

Oyster Mushroom
Prime Rib

BIO

Chef David Rose is Omaha Steaks’ Executive Chef & Spokesperson. As a summa cum laude graduate of Le Cordon Bleu Culinary College in Georgia, he identifies as a southern chef, incorporating his French culinary training with a flair from his family’s Jamaican recipes. He was a finalist on Food Network Star (Season 13) and is currently a regular Food Network/TV personality as well as a special events chef and culinary content creator.

www.chefdavidrose.com
@instagram.com/chefdavidrose/

spinach souffle

Dominique Crenn

Beet Tartare

 

BIO

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in SF, CA. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Dominique Crenn’s modern vision for fine French cuisine. Driven by her unique life story and passion to create a deeply personal project, Dominique opened Atelier Crenn in January 2011. Atelier Crenn achieved its first Michelin Star within a year. In the following year, Dominique made history again when Atelier Crenn received its second Michelin Star, becoming the first female chef in the US to receive this honor. In November 2018, Dominique beat her own record and became the first female chef in the US to receive three Michelin Stars. Dominique earned another Michelin star in 2019 for her establishment BAR CRENN. Earlier this year the Chef with four Michelin stars released her personal memoir “Rebel Chef” about her life inside and outside the kitchen and her gallivant battle and defeat of breast cancer. Dominique led the founding Chef team for ChefsGiving in 2017.

ateliercrenn.com
instagram.com/dominiquecrenn/
instagram.com/atelier.crenn/

spinach souffle

Emily Luchetti

Gingerbread Trifle
with Apple Compote

BIO

James Beard Award recipient for Outstanding Pastry Chef, Emily Luchetti is the Executive Pastry Chef for the Big Night Restaurant Group (five restaurants) in SF, CA. She is an author of many cookbooks and has appeared on numerous cooking shows including the TV series Great Chefs. She also hosted the PBS series: The Holiday Table.

emilyluchetti.com
@instagram.com/emilyluchetti/

spinach souffle

Jacques Pépin

Roasted Turkey,
Stuffing, & Gravy

BIO

Jacques Pépin is a French-born American chef, author, culinary educator, television personality, and artist. Inducted into the James Beard Foundation’s Cookbook Hall of Fame after writing 25 cookbooks, Chef Jacques Pépin, also hosted 14 shows on PBS. He is especially remembered for the Julia and Jacques Cooking at Home television series, for which both he and Julia Child won a Daytime Emmy Award. As founder of the Jacques Pépin Foundation, he and his organization support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. His own journey began as a child in his mother’s restaurant in Lyon, France, becoming an apprentice in a professional kitchen at the age of 13.

https://jp.foundation/
@instagram.com/jacquespepinfoundation/

Jason Hull Chef Photo

Jason Hull

No Bake Holiday
Goodies

BIO

Executive Chef and Co-Director of the Culinary Farm at Marin Country Day School for the last 17 years, Chef Jason Hull’s passion remains feeding kids in a healthy and sustainable way while teaching kids how to take care of the planet. Jason is a Member of CIA Healthy Kids Collaborative and feeds 700 K-8 students, parents, faculty, and staff lunch using fresh, local, organic ingredients from the on-campus gardens and greenhouse as well as local farms.

@instagram.com/chefjasonhull/

Jeffrey Saad photo

Jeffrey Saad

Harissa Mint
Cranberry Chutney

BIO

Runner-up on Season 5 of The Next Food Network Star and graduate of the California Culinary Academy, Chef Jeffrey Saad has opened his own restaurant and led the team at numerous others. Jeffrey was the host of the hit Cooking Channel series United Tastes of America and is the author of Jeffrey Saad’s Global Kitchen: Recipes Without Borders.

https://www.jeffreysaad.com/ @instagram.com/chefjeffreylsaad/

Joe Zobel

Joe Zobel

Mushroom Rice
“Umami Bomb”

BIO

A kitchen veteran with 15 years of experience, Chef Joe Zobel is currently head chef and partner at Fern Bar in Sebastopol, CA. Previously, he worked in some of SF’s best restaurants including the popular Wexler’s. At Fern Bar, he is known for his innovative, creative dishes using local and sustainable products and has also implemented a whole animal butchery program sourced from local farms. Originally from Albuquerque, New Mexico, he grew up enjoying the unique (and a lot of times, spicy) flavors that the Southwest has to offer. fernbar.com/

Joe Zobel

Laurent Manrique

Scallops Persillade
with Fall Salad

BIO

Embarking on a culinary career at age 14, Chef Laurent Manrique is a French restaurateur and Michelin-starred chef. Since 2005 Laurent has owned Cafe de la Presse and was previously the Corporate Executive Chef of Aqua, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. His charity work includes creating a bi-annual food event for the Tibetan Aid Project.

https://laurentmanrique.com/
@instagram.com/laurentmanrique/

Chocolate Gateau Basque

Lisa Vega

Chocolate Gateau
Basque

BIO

A graduate of the Culinary Institute of America at Greystone, Chef Lisa Vega started her career working as a pastry chef in many prominent fine-dining restaurants including Gary Danko in San Francisco. She then moved to a renown small batch chocolate factory, becoming the Executive Pastry Chef at the bean-to-bar pioneer Dandelion Chocolate. Lisa is also the co-author of Making Chocolate: From Bean to Bar to S’more. Lisa oversees all pastry and outlets for Dandelion, including San Francisco, Las Vegas, and the company’s expansion to Japan.

dandelionchocolate.com
@instagram.com/ldvega/

spinach souffle

Marcus Samuelsson

“Independence”
Pumpkin Soup

BIO

Chef Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, and his series with Vox/Eater. Marcus was crowned champion of Top Chef Masters and Chopped All-Stars, and was the guest chef for President Obama’s first state dinner. A committed philanthropist, Marcus is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks, in addition to the New York Times bestselling memoir Yes, Chef. Marcus also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Marcus converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving over 200,000 meals to those in need. His podcast titled This Moment with Swedish rapper Timbuktu is out now. His newest cookbook, The Rise, was recently released.

marcussamuelsson.com/
@instagram.com/marcuscooks/

Martin Yan Photo

Martin Yan

Duck Salad &
Stir Fry

BIO

In 1978, Chef Martin Yan pioneered a new Chinese cooking and travel show on PBS, Yan Can Cook, gaining an international audience and reputation, a Daytime Emmy Award, and James Beard Award for Best TV Cooking Show. Martin has written 30 cookbooks including Martin Yan’s Feast, Martin Yan’s Asian Favorites, and Martin Yan’s Chinatowns – cited by Newsweek as one of the 10 best cookbooks of the year. He has opened restaurants in the U.S. and China, received numerous culinary honors, and also become an international food consultant, chef instructor, culinary judge, and food and cultural ambassador. His goal remains to entertain and educate the public, sharing his strong passion for Chinese cooking. Martin was first inspired by his mother in the tiny kitchen of their family restaurant in Guangzhou, China. His move into media was inspired by the late Julia Child.

yancancook.com/home

spinach souffle

Roland Passot

Shepherd’s
Pie

BIO

Awarded the James Beard Award for Best Rising Star Chef in 1990, French-born Chef Roland Passot, is the co-proprietor of Left Bank Brasseries and previously, the owner of Michelin star La Folie for 32 years. As Executive Chef and owner of the renowned La Folie, Roland hosted many dignitaries including heads of state and local titans of business. A native of Lyon, known as France’s gastronomic capital, Roland commenced his restaurant career by simultaneously going to school and working as an apprentice to many fine chefs. At the age of 19 years old, he became the chef de cuisine at Pierre Orsi.

leftbank.com

spinach souffle

Ryan Scott

Grilled Sourdough
Stuffing

BIO

Chef Ryan Scott is a TV personality appearing regularly on The Today Show and Rachel Ray, cookbook author (One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes and The No-Fuss Family Cookbook to be released in 2021), and owner of Ryan Scott2Go boutique catering company. A graduate of the California Culinary Academy, Ryan has cooked in the kitchens of many of the country’s best chefs, appeared on Bravo’s Top Chef, received an Emmy award for his now syndicated TV show, Food Rush, and hosted the highly-rated national radio show, The Ryan Scott Show on KGO 810 in the San Francisco Bay area for 8 and a half years.

chefryanscott.com/
@instagram.com/chef_ryan_scott/

Sammy Hager photo

Sammy Hagar

Spicy Salsa &
Red Saint Cocktail

BIO

Sammy Hagar (“The Red Rocker”) is a Grammy Award Winner, Rock and Roll Hall of Fame inductee, entrepreneur of restaurants, bars, and spirits, committed philanthropist, motivational speaker, and New York Times best-selling author (including cookbook – Are We Having Fun Yet? The Cooking and Partying Handbook). Sammy’s 40 year music career includes being lead singer with the hard rock band Montrose, a multiplatinum solo career, becoming the front man of Van Halen, touring with his band Chickenfoot and then forming a supergroup in 2014, Sammy Hagar and The Circle. Since launching his flagship Cabo Wabo Cantina in Mexico in 1990, Hagar has turned a lifelong passion for great food, music, and spirits into a leading lifestyle brand. On the philanthropic side, Sammy is actively involved in numerous community orgnaizations and fundraisers. In addition, Sammy and his wife Kari created The Hagar Family Foundation in 2008 with a focus on food relief and children’s causes, raising more than $4 million to date.

www.redrocker.com
@instagram.com/sammyhagar/

Bacon Chedar Biscuit

Tanya Holland

Bacon Cheddar
Biscuits

BIO

Chef Tanya Holland is an author, TV personality, restaurateur, and public speaker who frequently leads the conversation on inclusion and equity in the hospitality industry. After receiving her culinary training in France, Tanya worked in prominent NY and Boston restaurants before becoming the Executive Chef/Owner of Brown Sugar Kitchen in Oakland, CA. Brown Sugar Kitchen has received multiple Michelin Bib Gourmand awards. Tanya has contributed articles to numerous national magazines, written her own cookbooks (The Brown Sugar Kitchen Cookbook and New Soul Cooking), Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, and appears on the new HBO Max show Selena + Chef featuring Selena Gomez. She is also a frequent contributing writer and chef to the James Beard Foundation.
brownsugarkitchen.com
tanyaholland.com

Popular Pro Chefs

Prime Rib - Brett Image

Brett Gallaway

Rotisserie
Prime Rib

BIO

Co-founder of the Steak Cookoff Association (SCA) and Steak World Champion, Chef Brett Gallaway is passionate about building the sport of steak cookoffs around the world. Based in Texas, SCA was started after Brett and his partner entered a steak competition 10 years ago and discovered there was a need to create a fun, family-friendly environment and a fair competition.

steakcookoffs.com/
@instagram.com/steakcookoffs/

Prime Rib Dish photo

Chuck Matto

Rack of Lamb
with Risotto

BIO

Developer of Chuck’s Flavor Train, Chef Chuck Matto is a foodie, flavor creator, and culinary conductor. He provides catering, private dinners, and chef tastings. His fan base of 1.4m follows him on TikTok and Instagram.

theflavortrain.com/
tiktok.com/@chucksflavortrain

spinach souffle

Glenn Thompson

Sweet Potato
Bread Pudding

BIO

Two time winner of Guy’s Grocery Games, “Gator” is a name Chef Glenn Thompson picked up while in the Army after accepting a dare to wrestle an alligator. Glenn learned to cook his Southern specialties with a Jamaican flair alongside his mother, aunts, and grandmothers. He continued to follow his passion for food after leaving the Army, opening several restaurants and a food truck.

spinach souffle

Jason Glover

Smoked Chili
Beef Wellington

BIO

Host of Dads That Cook, a digital cooking show, Chef Jason Glover grew up influenced by watching Jacques Pépin and Julia Child as they cooked up wonderful meals. As a new dad and subsequently the primary cook for his family, Jason sought advice from other dads who were whipping up family favorites. He also enjoyed sharing his own tips and tricks of making great family meals. It soon became evident that fellow dads wanted to learn from one another while expanding their repetoire and thus, Dads That Cook was born. He and his wife, Michelle, are co-founders and producers of ChefsGiving 2020.

@youtube.com/dadsthatcook
@facebook.com/DadsThatCook

spinach souffle

Jim Modesitt

Smoked &
BBQ Turkey

BIO

BBQ Pitmaster, World Food Champion and Owner of Big Jim’s BBQ, Chef Modesitt is the lead chef for CalFire, serving First Responders for the last several years. Known for his San Francisco BBQ with a Southern Twist, Jim has been invited to cater to rock stars, film festivals, concerts, exclusive events, and private dinners. He also teaches the #1 BBQ class in California. He is a co-founder of ChefsGiving 2020.

bigjimbbq.com/
@instagram.com/big_jims_bbq/

JODY FLANAGAN image

Jody Flanagan

Bourbon Glazed
Smoked Ham

BIO

Chef Jody Flanagan has 15 years of experience in the Food and Beverage Industry, working in bars, restaurants and now as Official Expert and Public Relations Manager for industry leader recteq grills. To Jody, food isn’t just something that he needs in order to survive; it’s a creative outlet and let’s just say, Jody makes a mean chicken wing. He is also a 2018 World Grand Champion at the Memphis In May World Championship Barbecue Cooking Contest.

recteq.com/
@instagram.com/bbqdadjody/

spinach souffle

Joe Gatto

Horseradish
Scalloped Potatoes

BIO

Boston-based Chef Joe Gatto is the creator of the cookbook and show Joe Gatto’s From Scratch – currently streaming on Pluto TV Channel 611. As the host, Joe teams up with farmers, fishermen, and artisans of all kinds to create everything from scratch including milling his own flour, making his own charcoal, hand forging his own knives, and milking cows to make butter and cheese. Joe is also a private chef and culinary instructor hosting major food events in and around Boston and donating his time to numerous charities to help people learn to cook from scratch.

www.joegattosfromscratch.com/
@instagram.com/chefjoegatto/

LIAM MAYCLEM Image

Liam Mayclem

Shepherd’s
Pie

BIO

Emmy Award-winning radio & TV personality Liam Mayclem is the originator of ChefsGiving in 2017 raising $750,000 and co-founder of this year’s ChefsGiving 2020. Liam is best known as the host of EYE ON THE BAY on CBS 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on #1 KCBS Radio. Liam also hosts Liam’s List – a weekly entertainment guide on Friday’s on KPIX. The Irish-Brit Liam has been a reporter and announcer plus avid fundraiser for years. He started his broadcasting career in his teens with the BBC & Channel Television on the Isle of Jersey. One of his first TV assignments was introducing Martin Yan of Yan Can Cook to the public in the U.K.

www.bookliam.com/
@instagram.com/liammayclem/

spinach souffle

Matt Frampton

Holiday Turkey
Leftovers Pizza

BIO

BBQ Champion Pitmaster Chef Matt Frampton is also a graduate of the International School of Pizza and is a certified Pizzaiolo from Italy, Sicily, and America. He recently launched his own pizza dough mix while still competing for BBQ competitions, teaching cooking classes, and writing his BBQ book.

urbanslicerpizza.com/
@instagram.com/pitmastermattframpton/

spinach souffle

Rob Ryan

Smoked Collard
Greens

BIO

A competitive BBQ chef, Chef Rob Ryan is best known for his Rob’s Smokin Rub….a diverse product line of BBQ rubs and sauces. After successfully winning competitions using his own rubs and sauces, Rob decided to innovate in the kitchen and expand his product line to a wider flavor profile and broaden his distribution to online sales.

robssmokinrub.com

Holiday Cocktail Experts

spinach souffle

Phil Wills

Great Scott
Holiday Punch

BIO

A regular on the TV show Bar Rescue, Mixologist Phil Wills has been in the bar business for over 15 years. His experience comes from all types of establishments including corporate restaurants, independent local bars, major nightclubs, craft bars, and high-end mixology. In 2011, he started his own consultancy, The Spirits In Motion, with long-time friend and bar business partner Tony Pereyra. The Spirits in Motion deliver innovations in mixology, structured bar-programs, strategic partnerships, and positive training experiences.

thespiritsinmotion.com/
@instagram.com/phil_i_am11

spinach souffle

Virginia Miller

We’re Jammin’
Cocktail

BIO

Virginia Miller is a dining/drink/travel writer and editor, judge, speaker, consultant, and host/guest of tastings, panels, podcasts, and shows. She has written for over 60 global publications and was previously Zagat editor, SF Guardian restaurant critic, and national editor at Table8. Virginia has visited over 11,000 restaurants and 20,000 bars globally and is a judge for many of the world’s most prestigious dining, spirits, and cocktail awards, including The World’s 50 Best Restaurants and Tales of the Cocktail.
virginia-miller.com
theperfectspotsf.com   

The Worst Wildfire Season

The wildfires of 2020 have been devastating and unprecedented – some of the worst wildfires in the history of our country. As of Oct. 15, 2020, there have been 45,749 wildfires that have burned 8,285,894 acres in North America this year. This is approximately 2 million more acres burned than the 10-year average. States that have been especially hit hard are Washington, Oregon, California, Utah, Colorado, Wyoming, Montana, Idaho, Arizona, and New Mexico. Tens of thousands of First Responders from all around the country have come together and many as volunteers to battle these blazes, which still continue. Fighting these fires is a dangerous and deadly job.

As these First Responders continue to help save lives, property, and communities, all the chefs and supporters participating in ChefsGiving 2020 are raising funds to recognize First Responders’ for their incredible service.

Firefighter 2
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ChefsGiving 2020 – Caring for Our First Responders
We Are Proud To Donate To

Gary Sinise White Logo

The Gary Sinise Foundation was established under the philanthropic direction of actor Gary Sinise, who has been an advocate of our nation’s defenders for nearly forty years. The Gary Sinise Foundation’s mission is to serve our nation by honoring our defenders, veterans, first responders, their families, and those in need. The Foundation’s programs—designed to entertain, educate, inspire, strengthen, and build communities—serve America’s heroes and their loved ones 365 days a year. 

Donations raised through this campaign will support the Gary Sinise Foundation’s First Responders Outreach program. This program provides critical funding for emergency relief efforts, essential equipment, PPE, and training to ensure our first responders have what they need to perform to the best of their abilities. The Foundation also builds 100% mortgage-free specially adapted smart homes for first responders who have been severely wounded in the line of duty, and provides home modifications, mobility devices, and adapted vehicles to restore their mobility and independenceLearn More

The Tiny Pine Foundation materialized out of the great need for affordable, safe housing for those impacted and devastated by the wildfires in the Western US. CEO Alyssa Nolan-Cain, a single mom of three, saw the need first hand and knew she needed to be part of the solution. Alyssa has since successfully built over 20 Tiny Homes along with countless volunteers, secured grants and donations, and led countless wildfire relief events. The Tiny Pine Foundation has future plans to build Tiny Home Villages in multiple locations and has already extended its relief efforts to Oregon.

Currently, the Tiny Pine Foundation has first responders on the list to receive a tiny home of their own – after losing their home during the recent wildfires. Through the support of ChefsGiving 2020, The Tiny Pine Foundation will be able to broaden its reach, house additional fire survivors including Wildfire First Responders (each tiny home costs $7,000 to build), and provide Community Outreach/Training so other communities across the country can learn how to support their communities and First Responders with similar relief. Learn More

ChefsGiving 2020 Co-Founders

Dads That Cook, Big Jim’s BBQ, Liam Mayclem – KCBS Foodie Chap

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