Chef Kim Vandenhazel got his first cooking job at age 15 on a pineapple plantation in Maui. Now, 45 years later, he is the dining room director of St. Vincent’s Kitchen, serving more than 1,400 meals a day at the kitchen and on the nearby Cares Campus.
Not knowing what donated ingredients will arrive each day from restaurants, groceries or distributors, Chef Kim has mastered the art of transforming uncertainty into opportunity. He sneaks extra nutrition into some familiar dishes—blending carrots and celery into sloppy joes or enriching lasagna with unexpected vegetables. This creative challenge, born from necessity, has become one of the aspects he relishes most about his work.
Affectionately known as “The King of Casseroles,” Kim can rattle off a list of dinner favorites, though he claims his chicken dishes are the most popular.
“Respect for the person and our community” is what Kim said he values most about his job. For information about Catholic Charities of Northern Nevada’s food and housing assistance programs, visit ccsnn.org.
What’s the best thing you’ve eaten locally in the last month?
Fish and chips at the Sasquatch in Verdi
Your kitchen is on fire. (Metaphorically!) What are you cooking?
Fire grilled chicken with roasted poblano ranchera sauce
Who is/was your strongest culinary influence?
My mother was my greatest influence. She taught me the science behind cooking and baking. While I have been predominantly self-taught, she showed me the basics, which led to my passion for learning and cooking.
What is your go-to midnight snack?
Peanut butter, honey and banana sandwich. I am a picky chef but not a picky eater!
Which local restaurant deserves more attention and why?
Churrasco Brazilian Steakhouse. Their food is delicious, and they were very generous to our facility with the onset of COVID. They donated their marinated meats and salads to feed the underserved individuals in our community.
How does food contribute to our community?
The nature of our business is to provide hot meals to those who are in most need within our community. We rely on donated products from local grocery stores, restaurants and food distributors. These donations and a creative culinary mind help provide these hot meals and complete a circle.
What is the most unusual thing in your refrigerator right now?
Grape leaves, as it has become a family favorite recently to make dolmades together. I’ve taught my children how to make these so they can show off to their friends.
Please share your favorite food memory from growing up
I come from a Dutch background, which many don’t realize has a great Indonesian influence and really introduced me to curries. I remember working with my mother to make these dishes.
What is the one kitchen tool you can’t live without?
My Robot Coupe food processor.
If you could have dinner at any restaurant in the world tonight, where would it be and why there?
Brennan’s New Orleans. I’ve not yet made it to New Orleans to try authentic Cajun/Creole cuisine, and while I often imitate it, I’d like to go and experience the real thing.
Why in the wealthiest society known is it necessary to a charity to feed 1,400 people a day?
Kudos for using the left-overs from every where.