People of Spoonfuls: Molly Dwyer, Chef de Cuisine, Bar Volpe
Welcome back to “People of Spoonfuls,” where we introduce you to the many people who help make our food recovery work possible!
Today, we introduce you to a Spoonfuls supporter from the hospitality industry: Molly Dwyer, Chef de Cuisine at Bar Volpe. Molly has helped to bring delicious Bar Volpe bites to Spoonfuls’ Ultimate Tailgate for years, but most recently, her support of Spoonfuls is taking another shape: running the Boston Marathon® presented by Bank of America as a member of Team Spoonfuls! Read on to learn about our collaboration with Molly.
Tell us how you first got involved with Spoonfuls.
Spoonfuls has been a part of my upbringing in the hospitality industry. Every chef that I’ve worked for in the past decade has been involved with the organization in one way or another. Now, working with Chef Karen Akunowicz at Bar Volpe and Fox & the Knife, we’re often a part of Spoonfuls’ events, and they’ve always been the most fun of the year!
Speaking of events, you’ve brought some delicious bites to our Ultimate Tailgate year after year. Tell us about your experience there!
Tailgate is a big community event for us in the restaurant world. Not only are we raising money for a great cause, but we get to see all of our friends that we don’t get to see all that often, and we get to try a lot of cool food that we don’t get to try all that often. It’s such a fun, connective experience.
What’s your favorite way to waste less food in the kitchen?
Utilizing everything we have and thinking of inventive ways to not throw something usable away. For example, every time we grate a block of Parmigiano Reggiano at our restaurants, we use all of the leftover rinds to make stock. Seemingly small habits like that are ways within our restaurant that we’re able to waste less food. Plus, teaching the cooks under me those tricks to minimize waste is an incredible method to ensure the next generation of chefs is making the most of food in a similar way.
What inspired you to run the Boston Marathon on Team Spoonfuls?
First and foremost, I wanted to run the Boston Marathon. But, in thinking about what charity I would want to run for, Spoonfuls was one to shoot for because it encompasses my two favorite things: running and feeding people. It’s a lot easier to try to fundraise when it’s for a cause you really back, and Spoonfuls’ mission is one I’ve backed for many years, so it was a no-brainer.
When you run long races like this, it’s always important to have a reason why. If you don’t, when it gets hard, you don’t have the motivation to keep going. Raising money to help people experiencing hunger is something that, at mile 20, will keep you pushing.
We’re approaching race day. What’s been your favorite training route?
I live in Quincy, so I do a lot of miles along Wollaston Beach. And, although an obvious answer, I’ve been running along the Charles River a lot. Sunday is my day off, so I’m usually at the Charles then, and this month, it feels like all of the Marathon runners are out there. There’s a lot of energy around it, so it’s a nice place to be.
How can people support you ahead of race day?
They can donate to my GivenGain page, along with those of my fellow Team Spoonfuls runners!
