Givers rally for burned chef

A column about chef Richard Hyman, who was terribly burned in a kitchen explosion, is generating an inspiring response.

 

Richard Hyman when he first went to UC Davis Medical Center. He suffered first- and second-degree burns to his face and ears, and second- and third-degree burns to his hands and arms.

 

—Ray Lacondeguy, owner, El Rancho Inn: “I got $500 for that chef. That can happen to all of us.”

—Jerry Wolfe: “I am the owner of the new Whisky Barrel Tavern on the Miracle Mile. I just read your piece on Richard and my heart goes out to him. I wanted to inform you that I spoke with some friends Monday and we will be meeting May 6th to plan a fundraiser for Richard.  This will be a true fundraiser, meaning I will be donating the venue, the food and the labor. And 100% of the money brought in will go the the cause.  At this point my plan is a spaghetti dinner for $20.”

—John Britto, of Delta College’s Culinary Arts Program: ”I am planning a “Chefs Help Chefs” event in the near future. I have sent out over twenty emails to local chefs and food industry associates this morning. I have received a half-dozen positive responses thus far–including a venue for our use … I have known and worked with Richard over the past few years and can think of no more deserving individual to help.”

—Caller Cheryl Wisenor: “Everybody needs help sometimes.”

On giveforward.com, the donation website on which Hyman’s son Zachary set up a fund drive with a goal of $10,000, donations surged from around $3,700 to $8,100 in one day. As of this writing, it’s at $9,220.

—Mike Visgilio donated $20, saying: “Get well soon Chef. I need more meatballs.”

Glowed Zachary, “It’s realy incedible how fast the article sped things up. It’s like jet propulsion.”

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    Michael Fitzgerald

    Mike Fitzgerald is The Record’s award-winning metro columnist. His column runs in the paper three times a week. Born in San Francisco, he was raised in Stockton. His column covers diverse beats including, sometimes, the offbeat. Read Full
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