Nonprofit to Know: The Evolved Network

The Evolved Network mission is to provide unconditional care through a holistic and therapeutic approach that functions to build a foundation for youth through their creation of a farm-to-table dining experience.

I had the pleasure of interviewing Chef Sebastian. His road to progress the mission of The Evolved Network has been challenging, but very rewarding. Chef Sebastian moved to Chicago for graduate school. He was attending a doctoral program to obtain his clinical psychology degree when his mother fell ill. He left the program and started working with a nonprofit as a full time licensed professional counselor. Most of his work was done within the school system providing guidance to kids in gangs or at risk for joining gangs.

In 2020 tragedy struck Sebastian with the passing of his aunt and father. To manage his grief he decided to honor their legacies by creating a concept to incorporate all three of their passions. Sebastian’s vision was to have a restaurant space with a garden onsite where he would bring in kids for after school or summer programming. His goal is to provide the kids with opportunities and to use the lessons found within farm-to-table dining in finding the meaning of life within themselves.

There’s many nonprofits with a culinary aspect, but The Evolved Network is more than just food. The mission is to acknowledge the therapeutics of the experience and the holistic healing that can happen from the farm-to-table process. Want to learn more?! Check out my one on one interview with Chef Sebastian below.

Tavi J Interview with Chef Sebastian White of
The Evolved Network

Tavi J: The Evolved Network is so much more than culinary training. The main focus is actually on the therapeutic experience. Can you expand more on what that means?

Chef Sebastian: When I think of therapy it’s deepening the understanding of yourself. That’s what it means to me. Change happens when you realize what is meaningful and important to you. No matter what clinical orientation you attend all the research shows the relationship between the therapist and client creates change. I’m trying to focus on the quality of the relationships we’re creating at The Evolved Network.

What’s the age ranges of the kids that are part of the program?

Currently I’m full-time in three schools and most of the kids are middle school age, so 4th – 8th grade.

Let’s say I’m a middle schooler and today is my first day attending The Evolved Network. What should I expect from this experience?

A lot of schools like to call my program a “culinary class.” I always make sure to reframe and say this is a “therapeutic place.” During my first class I establish three fundamental rules:

1) Respect me, respect themselves, and respect their peers.

2) Everything that’s stated within our space stays in our space. We’re really trying to bring in that therapeutic aspect and trust. I want our kids to be able to express themselves freely.

3) Challenge Yourself

That’s the kind of space we’re trying to create in terms of the therapeutic piece. We do icebreakers so I can get to know the kids and start building relationships.

Tell us more about merging the culinary and therapeutic aspect together?

I tell kids all the time you don’t have to like cooking to be a part of our program. I think there’s so many lessons you can learn through the farm-to-table process. You learn how to work with peers, how to delegate, how to take responsibility, paying attention to numbers, how to set prices, and how to budget. We’re definitely building and incorporating skills that are not just culinary related.

When people get together to connect it’s typically around food. Food is the foundational piece and a way for humans to relate and connect to one another. I think there’s so many powerful analogies you can provide through the farm-to-table experiences The Evolved Network creates.

As a self taught Chef where did you learned your culinary skills?

I remember making breakfast for myself when I was five years old and my dad would introduce me to different proteins like lamb and duck. The story that resonates with me the most though, was when my mom would read to me Dr. Seuss Green Eggs and Ham. I was always fascinated that the eggs were green, so my mom got me food coloring and showed me how to make the eggs green. That sparked my curiosity of cooking and exploring. That is my mindset when it comes to cooking… explore.

Do you have a particular cuisine you like to cook?

Not at all. I think I truly fit the New American style which is incorporating and infusing cultures, techniques, and concepts.

Off topic, but with Thanksgiving coming up what advice can you give us for cooking the perfect turkey?

For me it’s all in the brine. I have a particular brine I use that incorporates chili’s, a zest of orange, and green onions. The brine process keeps the turkey moist while infusing amazing flavor into the meat.

That sounds delicious! Getting back to The Evolved Network I noticed you’ve been teaming up with restaurants to get the word out. When’s the next event? 

On November 28th The Evolved Network will be at Eden restaurant in Chicago. They’ll be food stations from Chicago top chefs, cocktails, mocktails, and will be sharing how to get involved. You can purchase tickets at bit.ly/eat-evolve. A minimum donation of $20 is required and all proceeds goes to The Evolved Network. Chefs participating are myself, Devon Quinn, Sarah Stegner, Tigist Reda, Darnell Reed, Paul Kahan, Rob Levitt, Beverly Kim, and Mary Aregoni.

That sounds like an AMAZING event! Last question, what’s next in the future for Chef Sebastian White?

To keep growing as a Chef and to continue to put my heart and soul into building The Evolved Network. I want to impact as many kids lives as possible.

Follow The Evolved Network
theevolvednetwork.org
@the.evolved.network
@sebastians.kitchen