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A lifetime of giving: “Chef O” recognized with Presidential Lifetime Achievement Award

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Chef O (left) with Lisa Wideman, CEO and President of Meals on Wheels Western Michigan (Courtesy, Deborah Reed WKTV)



By Deborah Reed

WKTV Managing Editor

deborah@wktv.org


Chef O uses his talents in the kitchen to educate others on healthy meal options (Courtesy, Meals on Wheels)

Chef Oliver Hale, a Grand Rapids resident affectionately known as Chef O, has recently been awarded the Presidential Lifetime Achievement Award for his 4,028 hours of volunteer community service.

The Presidential Volunteer Service Award (PVSA) Program recognizes the invaluable contributions of volunteers.

They celebrate those who have committed countless hours to the betterment of society and acknowledge volunteers who go above and beyond, giving their time to address critical needs and making significant impact through their efforts.

The Lifetime Achievement Award is the highest honor given by the program, recognizing individuals who have dedicated over 4,000 hours of volunteer service.

During his lifetime, the beloved chef has worked with several organizations to serve those around him, including:

“When I first learned about this award, I knew that this was something that Chef O deserved,” said Lisa Wideman, CEO and President of Meals on Wheels Western Michigan. “Nominating him for this was an incredibly obvious thing that I needed to do.”

A life of service

Hale began working with Meals on Wheels in 1993 because he loved the idea of helping people through food.

Chef O has inspired countless people with his positive energy and giving heart (Courtesy, Meals on Wheels)

“I wanted to help people, and I was looking for an organization that I fit into,” said Hale. “Meals on Wheels was providing healthy and fresh food done right. I liked the nutritional value they put into it.”

“He really lights up the kitchen when he comes in and volunteers,” said Wideman. “He brings such an incredible, positive energy with him wherever he goes.

“I know the trials and tribulations he’s been through, and he never talks about himself. It’s always about giving to others. He is true-hearted.”

A beacon of resilience

An award-winning chef with a career that spans over 50 years, Hale is also a two-time kidney transplant recipient.

Because of his own experiences, Chef O is an active advocate for organ donation (Courtesy, Meals on Wheels)

“Chef O is not only a culinary expert, but also a beacon of resilience,” said Wideman. “His determination and tenacity have truly inspired me over the years.”

The receipt of that first kidney on Jan. 28, 1985 is what sparked Hale’s mission to give back. And he hit the ground running.

Hale went back to college and began volunteer work in Toledo. When he moved to West Michigan, he continued to pay it forward by helping those who could not help themselves.

In 1999, Hale was invited to host his own TV show, “Chef O’s Place,” on WKTV Community Media.

“We did 315 shows over 11 years,” Hale said of his time at WKTV. “They were like family to me. We came together once a week…and we had fun taping it. The show was all volunteer, and that’s what I loved about it.”

But that’s not all…

(Courtesy, Deborah Reed WKTV)

Chef O retired in 2010, but continues to dedicate his time to cooking competitions – through which he has won several awards, judging, speaking engagements, recipe writing and healthy cooking demonstrations across the country.

“I love challenges,” said Hale, adding that he recently checked two items off his bucket list: cooking a nine-course dinner for 10 people, and accepting an invitation to be a guest chef at a five-star restaurant in England.

Since 1987, Hale has participated in the World Transplant Games, traveling to nine countries and winning 35 medals – 19 of them gold medals in track & field, tennis, fencing and pickleball. Hale recently added two more silver medals to his collection at the 2024 National Transplant Games in Alabama.

A profound impact

The Lifetime Achievement Award  ceremony was held at Meals on Wheels Western Michigan in Grandville.

Several members of the community were present at the award ceremony to celebrate Chef O and his accomplishments (Courtesy, Deborah Reed WKTV)

Wideman began the celebration by reading a message from President Joe Biden:

“You are helping discover and deliver solutions to the challenges we face. We are living in a moment that calls for hope and light and love. Hope for our futures, light to see our way forward, and love for one another. Through your service, you’re providing all three.”

Carly Swanson, Community Engagement Specialist for the Office of Governor, presented a letter from Gov. Gretchen Whitmer.

Edye Evans Hyde (left), popular West Michigan jazz singer, greets Chef O (Courtesy, Deborah Reed WKTV)

In that letter, Whitmer commended Chef O on his commitment to serving his community:

“Your remarkable achievements and contributions have had a profound impact on the community of Grand Rapids and beyond. Your commitment to service…is nothing short of extraordinary.

“Michigan is great because of individuals like you who embody the spirit of hard work, diversity and perseverance.”

Family values

Hale credits his parents for his many accomplishments – especially his mother.

“My mom and dad were the backbone of my values of what I do and what I learned how to do – especially when it comes to cooking.

“She’s the one who had me in her kitchen at five years old…She planted a seed in me, and I didn’t turn back.”

Chef O enjoyed his time filming “Chef O’s Place” at WKTV Community Media (Courtesy, Meals on Wheels)

But Hale’s mother imparted more than just cooking advice – she also had words of wisdom about life.

“When I got ready to leave home to travel…she looked at me and said, ‘Oliver, who you are is God’s gift to you. What you do from this point on is your gift back to God.’ That has stayed with me for all these years when I go to do things.”

Hale was notified that his mother had passed away 24 hours before he received the phone call informing him of the Lifetime Achievement Award. Though moved by news of the award, Hale said it took two months for it to truly penetrate the grief surrounding him.

“I am moved beyond belief,” said Hale. “This has been an unbelievable journey that I’ve had for the last several months.”

Simply…living

Terri Lynn Land, former Michigan Secretary of State, chats with Chef O (Courtesy, Deborah Reed)

Hale encourages community members to consider being an organ donor.

“I’m standing here because of that day on January 29, 1985. If you are not an organ donor, if you don’t have a heart on your driver’s license, please consider it.”

When asked what he considers to be his biggest accomplishment, Hale’s answer is simple: “Living.”

And he has no plans to stop.

Carol Glanville, State Representative – 84th District, with Chef O (Courtesy, Deborah Reed)

“God has blessed me with two transplants, and I’m very happy that I can continue showing the world what organ donation can provide,” said Hale.

“I’m not stopping here. I’m going to keep doing what I’m doing because God gave me an opportunity. I believe in everything I do.”

Wideman says Hale has inspired countless people to volunteer within the community, and she urges everyone to get involved somewhere: “It can fulfill your heart just by giving back.”

Chef O’s tips for Eating Healthy this New Year!

Local Food,
Vegetables 4Happy New Year!    One  of the things that you should be doing this year is thinking about eating healthier. One of the many ways to do this is to add more vegetables to your day. It’s easy to eat more vegetables!  This is important  to do because vegetables provide vitamins and minerals and are low in calories. Here are a few tips to fit more vegetables in your meal.
1. Discover fast ways to cook vegetables–Steam green beans, carrots or broccoli in a small bowl with a small amount of water in the  microwave.
2. Choose vegetables that are rich in color– Brighten your plate with vegetables that are red, orange, or dark green. They are full of vitamins and minerals.
3. Check the freezer aisle– Frozen vegetables are quick and easy to use to use and are just as nutritious as fresh veggies.
4. Sip on a hearty bowl of vegetable soup– Heat it and eat it. Try tomato, butternut squash, or garden soup reduced or low-sodium soup.
5. Try something new.  You never know what you may like, choose a new vegetable.
Here are two simple meals that are easy to prepare. Thank you and have a Happy and Healthy New Year from Chef O.
Brussels Sprouts and Steak Stir-Fry 3 tablespoons reduced-sodium soy sauce, 2 tablespoons white wine vinegar. 4 tablespoons olive oil, divided 1 pound brussel sprouts, halved 8 ounces flank or skirt steak, thinly sliced against the grain 4 scallions, whites chopped, greens sliced 3 garlic cloves, sliced 2 tablespoons chopped peeled ginger 2 medium carrots, peeled, thinly sliced on a diagonal Steamed rice (for serving)
Whisk soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussel sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
Melon and Prosciutto Risotto 6 cups vegetable broth 3 tablespoons butter 1/2 medium cantaloupe (peeled, seeded, grated) 2 chopped shallots 1 chopped garlic clove 2 cups arborio rice 1/4 cup dry white wine 1 ounce chopped prosciutto Thinly sliced basil
Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in chopped prosciutto; top with thinly sliced basil.

Happy eating in a nutritious manner.

Chef O’s Helpful Thanksgiving dinner hints

How-To's, Local Food,

Tips for a Thanksgiving Dinner

By Chef Oliver Hale

TurkeyWell here it is, that time of the year when families get together to eat some made up dishes, wear some of their favorite outfits, and cheer on their football team. No, it is not the Buckeyes vs Wolverines, it is THANKSGIVING.

 

Preparing the biggest meal of the year, Thanksgiving Dinner, can be a fun, non-stressful, and enjoyable time to spend in a kitchen. Here are some tips that I use to make it my best time of cooking:

 

1) Plan the menu one week in advance. Include traditional family favorites, but add one or two new dishes for variety.

 

I begin by planning my menu one week in advance to take advantage of specials and avoid crowded stores and long checkout lines. A last-minute trip to the store usually happens on Tuesday or Wednesday for special items since the bulk of my shopping is already done.  Thanksgiving is a time for traditional family meals but I often like to include one or two new ones.

 

It’s the thrill of the hunt, and when I budget enough time on Sunday before Thanksgiving, it can be a satisfying experience that adds an extra element of fun.

 

2) Allow 3 to 4 days for a 20-pound turkey to thoroughly defrost in the refrigerator.

 

A spectacular meal doesn’t have to be assembled and cooked at the last minute. Some of my favorite recipes such as Southern Cornbread Dressing, Sweet Potato Casserole, Pumpkin Swirl Cheesecake, Pumpkin Pie with Autumn Leaf Border, and homemade cranberry sauce may be made ahead and chilled for a day or two.

 

3)  Rinse the turkey Thanksgiving morning, truss, and place it in the oven. Prepare remaining side dishes so everything is ready to pop into the oven or cook on the stove at the proper time.

 

4)   Carve the turkey, pour the wine, and enjoy.

 

Again, a little advance planning can be very helpful. Decide ahead of time which baking containers you will need and make sure they all fit in the oven at the same time. If not, you may need to adjust your menu or the containers to accommodate the oven space you have available. If your kitchen has a single oven, adjust your recipe selection to dishes that may be prepared on top of the stove, or that can be slipped into the oven during the final 30 minutes while the turkey is resting on the counter before carving. Then call your guests. Dinner is ready!

 

Also scan supermarket ads to take advantage of sales and special offer.   I hope these pointers are of help to you.

Turkey 2