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Kentucky chefs whip up 6-courses at benefit

April 9, 2010
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Proceeds benefit the Army’s local culinary training program.

by Marilyn Markwell –

Chefs work in the kitchen at the Chefs for Hope dinner. [Photo by John Breen]
Just 100 seats were available for the recent Chefs for Hope six-course dinner, hosted by Chef Anoosh Shariat at the Park Place dining room at Slugger Field in Louisville, Ky., and sold out in advance. Guests paid $225 each for a dinner prepared by six renowned local chefs.

Proceeds benefited The Salvation Army’s Culinary Training Program, led by Chef Timothy Tucker, which trains candidates for jobs in professional kitchens. Program participants were also at the dinner, learning from the chefs and helping to prepare plates for delivery to guests.

“The Salvation Army Culinary Training Program provides Louisville with a valuable service that helps disadvantaged citizens become self-sufficient and produces a trained workforce for our wonderful local restaurants,” said Shariat. “We were happy to host this all-star dining event to support the cause.”

Participating chefs were:
Host chef Anoosh Shariat, chef/owner, Browning’s
Kathy Cary, chef/owner, Lilly’s
Dean Corbett, chef/owner, Corbett’s, Equus, Jack’s Lounge
Jim Gerhardt, chef/owner, Limestone Restaurant; executive chef, The
Seelbach Hotel
Peng Looi, Asiatique and August Moon
Daniel Sage, executive chef, Louisville Country Club

Since August of 2005, The Salvation Army Culinary Training Program has helped 70 homeless and low-income citizens enter the workforce in the restaurant and hospitality industries. Chef Tucker conducts classes at the Center of Hope, where he is also responsible for feeding 400 people daily, developing relationships with local farmers and program supporters, catering, and tending to the center’s on-site gardens that supply much of the center’s herbs and produce.

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