The endeavor would become known as “Too Many Cooks in the Kitchen for Good,” garnering media attention from local and national outlets, including CNN. Soon enough, more chefs chipped in to contribute meals using their restaurants’ leftover ingredients, and over the course of four months, Hardy and a team of restaurateurs provided 60,000 dishes for various organizations across the Detroit area. The first day, he and Williams delivered 200 meals to residents at Operation Get Down, a housing facility for individuals experiencing homelessness, mental health illnesses, and drug addiction or substance misuse. Often in a hoodie and a backwards baseball cap - typically with the Old English “D” or Detroit Pistons logo embroidered above the bill - Hardy prepared trays of dishes such as pork ribs slathered in sticky barbecue sauce and crisp Panzanella salad. Horatio Williams, founder of the Horatio Williams Foundation, a nonprofit that works to support the betterment of Detroit’s inner-city youth, provided the kitchen space for Hardy to do what he does best. With a surplus of food from Coop that would otherwise have gone to waste during the shutdown, Hardy sought to support those in need. In Detroit, 48 percent of households are food insecure, and that percentage will more than likely increase due to hardships created or exacerbated by the pandemic. to get here so that I can start cooking.” When I wake up in the morning, I’m ready for 7 a.m. We’re seated in the front vestibule at Jeds Detroit, Hardy’s new pizza shop on Detroit’s northeast side.
“I eat, breathe, and sleep cooking,” Hardy, a Detroit native with Bahamian roots, tells me on a frigid January day.
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