Celebrity chef Curtis Stone could afford to rest on his laurels and enjoy his fame.
But the hard-working foodie is a giver, committing himself to several charities here and in the United States.
At home he is most recognisable as the face of Coles supermarket’s fresh food campaigns, but it’s his involvement in the Second Bite charity that is close to his heart and which makes a difference to Australians who would otherwise go hungry.
Second Bite works with more than 1,300 community food programs across Australia, including The Salvation Army, to provide free delivery of fresh and nutritious food that is left over at retail outlets.
“As an ambassador for Second Bite I’m committed to their work providing Aussies doing it tough with free, healthy food,” Curtis says.
“Second bite provides free deliveries of fresh food that save each charity vital funds that can then be used to help people in need in other ways.”
The other benefit in terms of sustainability is that an enormous amount of edible food goes to people in need rather than landfill.
Curtis’s passion for food goes back a long way.
“My mum and granny taught me everything I know about food and cooking. My mum, Lozza, is a great cook and I would watch her every move while she baked.
I am partial to her corn and bacon muffins, so she makes these for me whenever I visit,” Curtis reminisces.
His involvement in the Second Bite charity is close to his heart.
And while this master chef doesn’t really need anyone else’s advice, he does call on Lozza regularly when he is developing new recipes.
His sweet tooth came to the fore when four year old Curtis tried his granny’s fudge, describing it as his first memorable food experience.
“Whenever I went to Granny’s place, from that first taste forward, we’d get busy in the kitchen and make fudge together—it was our thing!” he recalls.
So the die was cast—four-year-old Curtis was destined to make his way in the world of food.
After qualifying and serving his time in London restaurants, he became head chef at Quo Vadis, and in 2014, crossed the Atlantic to open his first restaurant, Maude, in Beverly Hills, California.
Television also beckoned, and Curtis made his mark on several cooking shows, both home and abroad, including Masterchef and My Kitchen Rules.
While fame certainly found Curtis Stone, his desire to share fresh food and knowledge is what drives him to help make the world a better and more sustainable place for everyone.