We were lucky to catch up with Stephen Lee recently and have shared our conversation below.

Hi Stephen , thanks for joining us today. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

My mission is connecting people through food. When I cook for people my intention is to build a platform that will draw attention to eating and growing food. The idea of bringing culture back into the word agriculture by developing connections through cooking food that I know where it came from and who grew the food. I started the first farmers market in the Coachella Valley around 2006. I have also worked with different farmers at the market over the years. All of my fresh food comes from the farmers market. I buy food for my clients from farmers that I have long-standing relationships with. I have known many of these farmers for decades; watching their children grown up and who are now selling me their bountiful product.

Stephen , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

As a young adult I lived next to the first pea patch in the Wedgewood suburb of Seattle, WA. When I was 27 years old I sold veggies at the Pike’s Place market. Years later, I created an idea, (S.A.F.E.) Sustainable Agriculture Food Ecology and this idea is at the core of what I do. I started S.A.F.E as a school lunch program. My son had just entered the private school system and I wanted to make sure that he was eating good food so I launched this business and delivered school lunches to his school as well as few others, providing nutritious food that came straight from the farmers and that I had made myself. No trucking system transporting food across the country, no big box stores.

Although I no longer make and deliver school lunches, my mission as a private chef remains the same. I know exactly where all the food I make comes from. I personally know and have developed relationships with the farmers. I believe everyone has the right to eat well. I would like to be a conduit in that specific purpose, this is a conviction. I believe in building relationships with the end in mind, this is another conviction.

Let’s talk about resilience next – do you have a story you can share with us?

My mom died in car crash when I was ten years old. At that time I had only recently met my dad for the first time. Although I lived with my father for a few years after the accident, he suffered from several mental health disabilities and was unable to provide a secure environment.

I grew up on my own, with a gypsy lifestyle which ultimately lead me to cooking Through the necessity of survival, I found that I really enjoyed being in the kitchen and was good at it., so over the course of my life, I took that one opportunity and expanded it into something bigger. I sought out more experience, opened two restaurants and finally after decades of cooking, landed a spot on MasterChef in 2015.

How about pivoting – can you share the story of a time you’ve had to pivot?

During COVID I was not able to cook, serving the public was shut down so I got job at a facility that made ventilators. They were hiring lots of people so I applied and got the job. Working in manufacturing was not something I had ever envisioned myself doing and it does not fit my skill set or personality. Having that experience has given me more appreciation for what I do. It is a good reminder of the importance of being flexible and like Bruce Lee says, “be like water”.

Contact Info:

• Website: https://thedepartmentoffood.com/
• Instagram: https://www.instagram.com/deptoffood/
• Facebook: https://www.facebook.com/people/FOOD-DEPT/100068622223804/?sk=about
• Linkedin: https://www.linkedin.com/in/stephenleechef
• Yelp: https://www.yelp.com/biz/food-dept-palm-springs