Cook for Hunger

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Information about Cook for Hunger

Published on April 24, 2009

Author: ClarkInnovation

Source: slideshare.net

Presents…

 

So What’s Up? In the Café in 2008 there were 3 local restaurant chefs and in 2009 there were 4 local restaurant chefs and one experienced chef, Mark Grasseschi of Radius Healthcare Center at Worcester who cooked in an “Iron Chef” style competition in the different stations of the Clark University cafeteria. They were participating to help raise money to alleviate hunger in the Worcester area.

In the Café in 2008 there were 3 local restaurant chefs and in 2009 there were 4 local restaurant chefs and one experienced chef, Mark Grasseschi of Radius Healthcare Center at Worcester who cooked in an “Iron Chef” style competition in the different stations of the Clark University cafeteria. They were participating to help raise money to alleviate hunger in the Worcester area.

History of Cook for Hunger In 2008 Initial Advantage Entrepreneurship members showed real interest for cooking event at Clark Inspiration: ∙ College Shuffle-Taste of Shrewsbury St. Chose Worcester Food Bank, Inc.- local organization to donate to

In 2008 Initial Advantage Entrepreneurship members showed real interest for cooking event at Clark

Inspiration:

∙ College Shuffle-Taste of Shrewsbury St.

Chose Worcester Food Bank, Inc.- local organization to donate to

Featured Restaurants:

El Basha Restaurant- Owner/Chef George Sakhat

Radius Health Care Center at Worcester- Chef Mark Grassechi

Zipango Sushi Bar & Grille- Chef Sean McCabe and Sous Chef Eliana Olievira

BABA Sushi Bar – Owner/Chef Wilson Wang and Chef Mike Zhang

Budget Proposal Items Quantity Total Cost Plaques 5 $350 Big posters 1 $30 Medium Size Posters 1 $20 Curry Printing cost for Fliers in Napkin Holders $50 Gas Reimbursement (to and from Restaurants and Plaque Store) 132.1 miles last year’s) $100 Budget for Students not on the meal plan $550 T-shirts 24 $245 Marketing gimmick $200 Raffle gift prizes $350 Total Amt Requested($) $1895

Cook For Hunger Numbers 21 – Number of business sponsors in Cook For Hunger 2009 $500 – Gift raffle prizes value in Cook For Hunger 2009 132.1 – Miles travelling back and forth restaurants in Cook For Hunger 2008 # of students # of students who who swiped into ate food chef’s the café each night prepared Mon. 4/21/2008 760 532 Tues. 4/22 /2008 893 625 Wed. 4/23/2008 893 625 Thurs.4/24 /2008 822 575 940 - Number of students swiped into the café on Monday, March 16 th and ate the food the chefs prepared (compared to 780 on average) 233 lbs. of food and $176 was raise in 4 nights for the Worcester Food Bank, Inc. (2008) 305 lbs. of food and $286 was raised in 1 night for the Worcester Food Bank, Inc. (2009) 6 – Number of months to prepare for Cook For Hunger

# of students # of students who who swiped into ate food chef’s the café each night prepared

Mon. 4/21/2008 760 532

Tues. 4/22 /2008 893 625

Wed. 4/23/2008 893 625

Thurs.4/24 /2008 822 575

 

Title Page Background History of Clark Food Fest……………………………………………………… Founders………………………………………………………………………….. How the event started…………………………………………………………… Finance Budget Request………………………………………………………………….. Worcester County Food Bank Information………………………………………………………………………... Important Contacts………………………………………………………………. Planning Pre-event planning……………………………………………………………..... Marketing Marketing materials……………………………………………………………… Recruiting Business Sponsors………………………………………………….. Secret Ingredients Suggestions of Secret Ingredient………………………………………………. Secret Ingredient list……………………………………………………………... Preparation of dishes People……………………………………………………………………………... Tools………………………………………………………………………………. Food……………………………………………………………………………...... Raffles Suggestions………………………………………………………………………. Judging the chef’s dishes Suggestions………………………………………………………………………. Suggestions for next year’s event……………………………………………… Key lessons …………………………………………………………………………… Statistics of Cook For Hunger 2008 ………………………………………….. Post event/Acknowledgements ……………………………………………….. Appendices Appendix I : Cook For Hunger to do list……………………………………...... Appendix II : Chef Attendance List……………………………………………… Appendix III : Volunteer List……………………………………………………… Appendix IV : Important contact Information: Cook For Hunger Handbook – Table of Contents

Title Page

Background

History of Clark Food Fest………………………………………………………

Founders…………………………………………………………………………..

How the event started……………………………………………………………

Finance

Budget Request…………………………………………………………………..

Worcester County Food Bank

Information………………………………………………………………………...

Important Contacts……………………………………………………………….

Planning

Pre-event planning…………………………………………………………….....

Marketing

Marketing materials………………………………………………………………

Recruiting Business Sponsors…………………………………………………..

Secret Ingredients

Suggestions of Secret Ingredient……………………………………………….

Secret Ingredient list……………………………………………………………...

Preparation of dishes

People……………………………………………………………………………...

Tools……………………………………………………………………………….

Food……………………………………………………………………………......

Raffles

Suggestions……………………………………………………………………….

Judging the chef’s dishes

Suggestions……………………………………………………………………….

Suggestions for next year’s event………………………………………………

Key lessons ……………………………………………………………………………

Statistics of Cook For Hunger 2008 …………………………………………..

Post event/Acknowledgements ………………………………………………..

Appendices

Appendix I : Cook For Hunger to do list……………………………………......

Appendix II : Chef Attendance List………………………………………………

Appendix III : Volunteer List………………………………………………………

Appendix IV : Important contact Information:

Event T-shirts for Event

Key Lessons Over-communicate with chefs that are participating in the event Never give up The smaller the core planning group, the better

Over-communicate with chefs that are participating in the event

Never give up

The smaller the core planning group, the better

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