“We should be talking about mental health. It shouldn’t be taboo,” Shepherd told Food & Wine’s editor in chief, Hunter Lewis. “Whether it’s financial aid, putting food on the table, or helping someone find a mental health professional to talk to, we’re there as a helping hand.”

“I have insurance. I’m not worried about whether I’ll be able to cover bills or have dinner on the table. The reality is, this sucks, but focusing on other problems helps me bring mine into perspective. It could be a lot worse.”

“The campaign’s first one million reservation benchmark unlocked a $500,000 donation to nonprofit Southern Smoke, a crisis relief organization for workers in the food and beverage industry. Founded in 2015, the nonprofit [distributed] more than $6 million to 2,744 individuals between March 2020 and March 2021, according to its website.”

“Proceeds from sandwich sales will benefit Southern Smoke, the non-profit established by James Beard Award winner Chris Shepherd that provides cash assistance to hospitality workers in crisis situations.”

“The Southern Smoke Foundation’s Chicago Restaurant Workers Relief Fund granted $15,800 to Frantz to pay off his overdue rent and outstanding medical bills, according to the organization. He also received financial assistance from another program to pay off his electricity bill, and he received food through the Supplemental Nutrition Assistance Program.”

“The contest challenged chefs and operators in Atlanta to try plant-based Incogmeato by MorningStar Farms Homestyle Chik’n Tenders by creating unique dishes for the opportunity to wine $10,000, a three-month supply of the chik’n tenders and help support the restaurant industry, according to a press release.”

“The industry itself is doing a much better job of talking about mental health and taking it really seriously. We have seen tremendous growth here versus when we first started our mental health program at Southern Smoke. But, in the case of individuals, they should find out what resources are available to them in their area.”

“On a single day in March 2020, the foundation received more than double the number of applications for relief as in all the months after Hurricane Harvey. The following day it logged close to triple.”

“On a single day in March 2020, the foundation received more than double the number of applications for relief as in all the months after Hurricane Harvey. The following day it logged close to triple.”

“We closed 2020 as a $10 million + organization. As long as the need is there, we will answer the call. But our true hope is that one day we won’t be needed any longer.”

“Since launching, Southern Smoke Foundation has been providing relief to those in the food and beverage industry when they are in need—most recently during the COVID-19 pandemic.”

“The big milestones are cool. They don’t matter unless we get everybody taken care of, though.”

“In 2017 after Hurricane Harvey, Shepherd said they switched up the initial purpose of the Southern Smoke Foundation to now grant families money through donations for an emergency relief fund “so that any time anybody in our industry got into some type of crisis they had some place to go.”

“Southern Smoke evolved into a crisis relief organization after Hurricane Harvey, but the coronavirus pandemic thrust it into the spotlight. Lott explains how the organization has responded to the crisis both by staffing up to deal with a nationwide influx of applications and by staying true to its core mission of primarily assisting people with emergency medical and housing situations.”

“Chris Shepherd’s Southern Smoke Foundation has served several roles since its inception in 2015. It began as a charity to help fight multiple sclerosis, pivoted to help victims of Hurricane Harvey, and now serves hospitality workers who’ve fallen on hard times. The non-profit hired a second full-time employee right before the pandemic, but COVID-19 forced the organization to grow at a rapid rate.”

“Aaron has supported Southern Smoke since day one, and I’m so honored that he and the Hot Luck team chose Southern Smoke as their beneficiary,” Shepherd said. “Hot Luck is an incredible event, and now, the Hot Luck team is family. Tito’s and Yeti represent the best of Texas—always the first to support, help, and cheer on our industry in every way. Together, there’s so much we can do.”

“Despite launching in August, Southern Smoke Foundation leaders say they still have $3.6 million to help restaurant and bar industry workers in Cook County.”

“James Beard Award–winning Houston chef Chris Shepherd turned his nonprofit Southern Smoke organization into a national leader in pandemic relief, raising more than $4 million—and counting—for hard-strapped restaurant industry workers across the country.”

“In cities like Chicago, New York, and Boston, which currently don’t allow indoor dining, the impact will be devastating.”

“People are saying this [fund] is changing their lives when they didn’t have any hope,” Grueneberg says. “If you need help, take advantage of it. Don’t feel bad you’re applying for support. Part of the awareness is to fight any guilt or stigma.”

“Some days, we were awarding $150,000 a day. People were in such devastation. Fathers who couldn’t afford to take care of their kids, so they had their kids spread out and they’d be homeless. We have to fix that.”

“If Houston’s hospitality community had a mayor, it’d be Chris Shepherd.”

“Chef and restaurateur David Chang discusses his historic “Who Wants to Be a Millionaire” win. And, what that $1 million prize will do for the Southern Smoke Foundation, which provides support for people in the food and beverage industry.”

“Chang selected the Southern Smoke Foundation, a nonprofit started by Houston-based chef Chris Shepherd, which, in recent years, has supported the hospitality industry during times of crisis and which Food & Wine has also tapped as one of our recommended avenues to help restaurants, chefs, and their staffs survive business and job losses due to the ongoing COVID-19 pandemic.”

“They have been doing great work for years, but kicked it into high gear at a time when the industry needed it the most,” said Chicago chef Brian Jupiter, of Frontier and Ina Mae Tavern. “Since March, the Chicago hospitality industry has really come together to help and support one another in any way they can.”

“This was a lift in my morale,” he says, choking back tears. “I’m not a man that takes handouts, but I’m a single dad and this was a lifesaver. I’ve worked hard for 30 years and never had to apply for public assistance of any nature.”

“Southern Smoke is really important right now for making sure people are being taken care of,” says John deBary, cofounder of the Restaurant Workers Community Foundation.”

“Out of these dark times, all of this positive momentum for the restaurant industry is pretty incredible. As Shepherd beautifully summed up Southern Smoke’s efforts, “We’re all in this together, and we are proud to take care of our own.””

“In an Instagram post, the foundation shared that it had granted more than $5 million in donations and funds since its founding five years ago.”

“We did not expect to be in this position,” says Shepherd, noting that there is a wait list of applicants. “But there is no end in sight.”

“[Caseworker Kim Jordan’s] job was to mark the cases that were most urgent, like the single mothers struggling to carry on after losing their jobs.”

“A Houston-based foundation is about to inject some much-needed hope, and a lot of money, into efforts to help support that community with not only financial grants, but also employment.”

“A full-fledged crisis relief organization, Southern Smoke has undoubtedly been hard at work since the beginning of the Covid-19 pandemic, hiring 30 furloughed food and beverage professionals as case workers.”

“Dave is joined by Houston chef and restaurateur Chris Shepherd to discuss channeling cooking into charitable efforts and the inventive ways to ensure safety as dine-in restaurants begin to reopen across the United States.”

“Houston restaurateur Chris Shepherd’s nonprofit, Southern Smoke, has teamed up with the University of Houston and Mental Health America of Greater Houston to provide free treatment for food and beverage workers and their children across Texas.”

“In a major move to further secure accessibility to health care for people working in the hospitality industry, three organizations Tuesday announced a program that will offer free mental health services for all Texas food-and-beverage employees and their children.”

“Now the [Emergency Relief] fund is directing its efforts — and assistance — to those affected by the coronavirus crisis. Despite being inundated with statements of need, the fund has distributed more than $1.8 million during the pandemic, delivering on its promise to “take care of our own,” as Shepherd says.”

“In the restaurant business, workers live week-to-week and paycheck-to-paycheck. This industry is driven by heart, passion, and drive. People in hospitality are usually the first ones who take care of everyone else in a crisis, but right now we’re hurting. How can restaurant workers and owners pay taxes, rent, and utilities with no income coming in?”

“As of Monday [April 6, 2020], chef extraordinaire Chris Shepherd’s Southern Smoke Foundation has distributed, since the start of the pandemic, close to $314,000 to restaurant and bar professionals whose lives have been upended by COVID-19.”

“Since its inception, Southern Smoke has donated more than $1.7 million in relief funds. By the time the coronavirus has run its course, that total will be considerably greater.”

“Somebody having to decide between staying on their medication or buying groceries doesn’t seem right to us. So that’s what we’re helping with.”

“The food and beverage industry is not even paycheck-to-paycheck,” says the executive director of the Southern Smoke Foundation. “It’s shift-to-shift.”

“Chef Chris Shepherd’s Southern Smoke Emergency Relief Fund ramped up after Hurricane Harvey, providing funds and care for Houston food-and-beverage employees in crisis. In five years, it has raised $1.6 million. In the face of the coronavirus crisis, Southern Smoke is expanding efforts to help people who have applied from out of state; in just 24 hours it received more than 900 requests.”

“To say there was more financial need than Southern Smoke could provide was “the understatement of the century,” said executive director Kathryn Lott.”

“It’s heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis.”

“Houston chef Chris Shepherd’s nonprofit, Southern Smoke, fundraises year-round for food and beverage workers in crisis. Now they will channel those funds to this, prioritizing those who need help with medical bills first and foremost.”

“Crisis isn’t anything new for the Southern Smoke Foundation. Originally founded as a fundraiser to raise money for multiple sclerosis research, the organization shifted its focus to disaster relief in 2017 in the aftermath of Hurricane Harvey. Following the storm, Southern Smoke donated more than $500,000 to hospitality industry professionals in need, and now keeps its Emergency Relief Fund open year-round to help people in the industry pay for everything from rent to essential medications.”

“Originally, Shepard started the nonprofit foundation to raise funds for multiple sclerosis research after a friend was diagnosed with the disease; fundraising centered around an annual barbecue event that drew outside talent like David Chang, Ashley Christensen, and Aaron Franklin to Houston. But last year, Shepherd knew that servers, cooks, and bussers would be uniquely vulnerable in the aftermath of Harvey, and decided to donate Southern Smoke’s proceedsdirectly to service industry professionals impacted by the storm.”

“It’s a cause that chefs are eager to support. “Chefs say they’re asked to do festivals all the time, but only a few where they feel like they’re really doing this much good,” Shepherd says. “It’s one of the most moving, emotional, joyous days of the year.””

“The country’s biggest names in barbecue converged in Houston Sunday, firing up a lot of smoke. And a lot of money.”

“Taken together, this year’s combination of culinary star power, drinks, and entertainment establishes this year’s Southern Smoke as the best one yet.”

“Not only has Shepherd managed to rally this enviable roster of chefs and entertainment, but he’s also enlisted the help of his entire staff, and seeing the joy on everyone’s face is one of the best parts for Shepherd. “We’re a restaurant with a greater purpose,” he says.”

“Shepherd and HOUBBQ are turning brisket into a cure.”