{"id":90527,"date":"2020-05-04T12:01:29","date_gmt":"2020-05-04T16:01:29","guid":{"rendered":"https:\/\/www.umw.edu\/news\/?p=90527"},"modified":"2020-05-04T15:20:46","modified_gmt":"2020-05-04T19:20:46","slug":"alumnus-cooks-up-initiative-to-feed-families","status":"publish","type":"post","link":"https:\/\/www.umw.edu\/news\/2020\/05\/04\/alumnus-cooks-up-initiative-to-feed-families\/","title":{"rendered":"Alumnus Cooks Up Initiative to Save Small Restaurants"},"content":{"rendered":"

Acclaimed chef and restaurant owner Erik Bruner-Yang and his wife welcomed their third child and bought their first home in January. Just eight weeks later, the same weekend they moved into their new house in Washington, D.C., the mayor ordered all city restaurants to close because of COVID-19.<\/p>\n

\"Chef
Chef Erik Bruner-Yang, a 2007 UMW alumnus, helps package meals at D.C. Caribbean restaurant Cane for Washington Hospital Center workers. His Power of 10 initiative has raised over $200,000 to feed families, first responders and hospital workers across the country. Photo Credit: Foreign National.<\/figcaption><\/figure>\n

The 2007 UMW graduate felt fortunate that he and his family could survive \u2013 he\u2019s the executive chef at D.C.-based chain &Pizza. But he\u2019d invested 15 years and lots of drive to build six successful restaurants in the H Street corridor he calls home. Within 48 hours, he said, he went from having 225 employees to just 40.<\/p>\n

\u201cBasically, it broke down in my hands overnight,\u201d said Bruner-Yang, a two-time James Beard-award finalist whose name and restaurants appear regularly in The Washington Post<\/em>, Bon Appetit<\/em>, Eater<\/em> and other national publications. \u201cIt was this really weird feeling where I felt blessed and crushed at the same time.\u201d<\/p>\n

He was driving along a deserted H Street when he had an idea that could make a difference \u2013 \u201cPower of 10\u201d<\/a> \u2013 partnering restaurants with local nonprofits to distribute food to those in need. A weekly $10,000, Bruner-Yang thought, could employ 10 full-time cooks and<\/em> cover food to generate 1,000 meals for hungry people, first responders and hospital workers. Now, with help from the community he\u2019s always supported and friends made at Mary Washington, the effort to feed families, fund farmers and revitalize restaurants\u00a0has taken root across the country.<\/p>\n

He began by pairing with Cane, a family-run Caribbean restaurant on H Street. Bruner-Yang couldn\u2019t bear the idea of the owners losing their business \u2013 or that he would never be able to eat there again. \u201cI just couldn\u2019t let that happen.\u201d<\/p>\n

\"Chefs <\/a>
Chefs Erik Bruner-Yang (left) and Peter Prime (right) of Cane, the first week of Power of 10. Photo credit: Foreign National. <\/div> <\/div> <\/div>
\"The <\/a>
The kitchen team at Maketto, one of Bruner-Yang’s restaurants, making Power of 10 meals. Photo Credit: Foreign National. <\/div> <\/div> <\/div> <\/div> <\/div>\n

With that, Power of 10 was born. In just four days, he had raised $17,000 not only for Cane, but for other small, independent eateries. His plan \u2013 a crowd-funding campaign fueled by donations; $10 covers the cost of a meal and labor \u2013 isn\u2019t just for his neighborhood, he said, but could work for any community restaurant anywhere in America. \u201cI like to think of my idea as open-source.\u201d<\/p>\n

So far, the initiative has raised $200,000 and provided a stopgap source of work and funding to 10 D.C.-area eateries, including Bruner-Yang\u2019s Maketto and ABC Pony, and a Peter Chang restaurant. It also has donated more than 20,000 meals and helped local farms and vendors stay in business.<\/p>\n

\u201cThere is a real connection that your donation, your contribution affects multiple groups of people,\u201d Bruner-Yang said. \u201cIt affects people staying employed, it affects people that need to get free meals, and it keeps the entire supply chain intact.\u201d<\/p>\n

Just over a month after it started, Power of 10 went bicoastal, launching at a traditional mom-and-pop Japanese restaurant in California that had been shuttered due to COVID-19. Bruner-Yang and Olympic figure skater Mirai Nagasu, whose parents own Sushi Kiyosuzu in Los Angeles, connected through mutual friends on Instagram. A donor who divides time between D.C. and L.A. provided $10,000 to get the restaurant open, and now its cooks are being paid to make freshly prepared meals for essential workers.<\/p>\n

The initiative is also active in Charlotte, North Carolina, where it was fully funded by a county grant. Bruner-Yang expects the program to be up and running in four new markets early this month.<\/p>\n

\"D.C. <\/a>
D.C. firefighters picking up Power of 10 meals from Bruner-Yang’s restaurant, ABC Pony. Photo Credit: Foreign National. <\/div> <\/div> <\/div>
\"Mirai <\/a>
Mirai Nagasu (center) with her parents at Sushi Kiyosuzu in Los Angeles. The traditional mom-and-pop Japanese restaurant received a boost from the Power of 10 initiative and now its cooks are preparing meals for essential workers. Photo Credit: Mirai Nagasu. <\/div> <\/div> <\/div> <\/div> <\/div>\n

His UMW friends have been in touch to help, too. J. Jerdonek \u201907 of Alexandria met Bruner-Yang when they collaborated on a UMW business-class project. Recently, when Carpenter\u2019s Shelter near Jerdonek put out a request to the community for meals for the homeless, Bruner-Yang was the first person he called.<\/p>\n

\u201cIt\u2019s a great idea to help out an industry that is essential,\u201d Jerdonek said. \u201cI\u2019ve been working on the fundraising, and Erik has been great at getting the meals out.\u201d<\/p>\n

As the pandemic magnifies issues like food insecurity that have plagued the community for years, Bruner-Yang said, it\u2019s time to step in to help.<\/p>\n

\u201cI have a platform, and it\u2019s my responsibility to use it.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Acclaimed chef and restaurant owner Erik Bruner-Yang and his wife welcomed their third child and bought their first home in January. Just eight weeks later, the same weekend they moved into their new house in Washington, D.C., the mayor ordered all city restaurants to close because of COVID-19. The 2007 UMW graduate felt fortunate that […]<\/p>\n","protected":false},"author":114,"featured_media":90532,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"umw_cb_additional_links":[[]],"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_advisory_expires_time":"","_advisory_meta_include":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[704],"tags":[913,13896,10806],"topics":[5147],"class_list":{"0":"post-90527","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-top-stories","8":"tag-college-of-business","9":"tag-erik-bruner-yang","10":"tag-office-of-alumni-relations","11":"topic-service-citizenship","12":"entry"},"acf":[],"yoast_head":"\nAlumnus Cooks Up Initiative to Save Small Restaurants - News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.umw.edu\/news\/2020\/05\/04\/alumnus-cooks-up-initiative-to-feed-families\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alumnus Cooks Up Initiative to Save Small Restaurants\" \/>\n<meta property=\"og:description\" content=\"Acclaimed chef and restaurant owner Erik Bruner-Yang and his wife welcomed their third child and bought their first home in January. 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