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Jake Kellie

Please Help Me
Reach My Goal

Raised

$510

My Goal

$10,000

Select amount to donate

$50
100 meals to youth at risk
$100
Feeds a family of four three square meals for two weeks
$250
Delivers 500 meals to women and children in refuge
$500
1000 meals to youth at risk
$2000
Help OzHarvest deliver NEST - a nutrition program to vulnerable people

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What is CEO CookOffTM all about?

I'M HELPING OZHARVEST RAISE $3MILLION TO FEED THOSE IN NEED IN THE OZHARVEST CEO COOKOFF.

In this time of crisis and into the future, OzHarvest will be doing all that they can to reach those who are affected by fires, drought, and floods, in addition to continuing to support the 1,300 charities that rely on them every day.

The OzHarvest CEO Cookoff™ fundraising will focus on the food crisis relief in four categories:

•        Keeping the wheels turning on our fleet of 57 food rescue vans that deliver food to over 1,300 charities around Australia

•        Resourcing a bespoke Mobile Market that will take free food directly to communities impacted by the ongoing fires and drought

•        Providing additional resources and support to our local OzHarvest operations in both metro and regional locations to meet the increase in food need

•        Delivering delicious and nutritious joyful community food events to areas that have been affected by droughts and fires, calling upon the support of Australia’s hospitality community
 
The 2020 CEO CookOff will be a festival of hope and joy, embodying the community spirit of Australia.

I'd love your support in helping me reach my fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

My Bio

Jake Kellie is senior sous chef at Mimi’s Coogee Pavilion after working as Head Chef of Burnt Ends working closely with David Pynt (Chef/Owner). Jake is also the recipient of this year's San Pellegrino World Young Chef winner for South East Asia, and placing in the top 3 in the world in Milan with his siignature Aged Pigeon dish.

Born on the Central Coast, New South Wales, Jake studied commercial cooking at TAFE Hunter and Central Coast before travelling overseas to cook alongside and learn from some of the world's best cooks. His career includes time with culinary heavyweights such as Heston Blumenthal (The Fat Duck, United Kingdom), Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne), and Matt Moran (Aria, Sydney). 

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Bring on the Black Apron!

Target Increased

Thank you to my Sponsors

$510

Darren Farr

All the best bro xx

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