Star Chefs for March of Dimes

Chocolate Covered Strawberries with Amaretto

Being a Sullivan student, I have had a number of awesome opportunities around the community in Louisville.  In a prior post entitled Taste of Derby in May, I discussed the Taste of Derby event I got the chance to work with a number of my classmates.  Throughout that day, I was able to work and network with some celebrity chefs from around the world, including Cat Cora and a couple Top Chefs from multiple seasons!

This past week, I had yet another great experience when we were asked to volunteer our time and talents to another great cause: The March of Dimes.  This organization held a fancy fundraiser similar to the Taste of Derby.  Distinguished guests purchased (rather expensive) tickets to the event that featured an open bar as well as signature dishes from close to twenty renowned local chefs.  During the dinner event, guests were able to bid on items offered during both silent and live auctions.  All proceeds were gathered for the March of Dimes, an organization dedicated to helping start the lives of struggling babies and their families, particularly mothers.

The Main Ballroom at the Marriott Downtown in Louisville

We arrived at the Marriott Downtown and were immediately put to work.  The Main Ballroom was illuminated with gorgeous tables, chairs, chandeliers, and other decorations.  Around the centered tables in the huge ballroom, each represented restaurant had a station set up to prepare and serve their food.  The first hour or so, we were instructed to basically go around, mingle, network, and see which chefs needed help. In doing that, I was asked to join a team of chefs from Gary's on Spring Street: Head Chef Harold Baker and his Sous Chef Catherine Chabot.

I prepared and served Chef Baker's dish so that he could mingle freely with the guests who were excitedly coming to find his table after hearing about Chef's Famous Thanksgiving Shrimp.  The dish started with a zig-zag of Pumpkin Butternut Squash Puree on the plate.  We then placed two perfectly sauteed shrimp stuffed with Thanksgiving stuffing containing dried fruits.  The shrimp was then topped with crushed hazelnuts and minced chives.  It was DELISH!  We were voted the second favorite dish of the evening :)

Head Chef Harold Baker (back),
Sous Chef Catherine Chabot (left)
and myself (right)

I very much enjoyed my evening with Chef Baker and Catherine.  They were so enthusiastic and inspiring with their passion.  I learned a lot in the few short hours I was working with them.  Chef Baker and I clicked so well that he offered me a place "in his Brigade" when I am finished with my internship in a few months!  I don't think I could have smiled any bigger that night :) I left the hotel that night with a number of great memories and potential for future opportunities.

Love new and rewarding experiences!  Never be afraid or intimidated to do something you're so passionate about.  That passion is evident to others and will take you places you never thought you could go!


Hayley Charron