Mid-State Chef's Community Work Hits Close To Home

Posted:

NASHVILLE, Tenn. - For the past few years a fundraiser for the Liver Foundation was a way for one mid-state chef to give back to the community. This year a personal diagnosis has made it his charity of choice.

Every minute of every day that Brain Owenby spent at work, food was just around the corner. He is the chef for the Gaylord Opryland Hotel, and for him the next best thing to cooking was eating.

"This is the best part - the tasting," said Owenby.

For two years Owenby also catered to other people's love of eating through a charity event called Flavors of Nashville.

"I just thought it would be a really good opportunity to get some exposure for our restaurant," said Owenby.

People pay money to watch Owenby cook tableside and indulge in his creations. The money he helps raise goes directly to the American Liver Foundation for Research.

In April, Owenby learned the food he's been cooking all these years was the food he can longer eat.

He was diagnosed with advanced liver disease shortly after committing to once again help the Liver Foundation raise money for research.

"Pretty ironic isn't it," said Owenby. "All of a sudden I've got a whole other reason to be involved with this."

Come Monday, Owenby will once again cook for the Liver Foundation's fundraiser. This time he will pay closer attention to his company of survivors, doctors, and the lessons he can learn from them.

"Things like this happen to you and make you realize that there's more to life than just getting upset because somebody burned the soup," said Owenby.

Owenby should know in a few months whether he will need a liver transplant.
Flavors of Nashville 2009, American Liver Foundation