Presents…

So What’s So What’s Up?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.

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

Featured Restaurants: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 ProposalBudget Proposal

ItemsItems QuantityQuantity Total CostTotal CostPlaquesPlaques 55 $350$350

Big postersBig posters 11 $30$30

Medium Size PostersMedium Size Posters 11 $20$20

Curry Printing cost for Fliers Curry Printing cost for Fliers in Napkin Holdersin Napkin Holders

$50$50

Gas Reimbursement (to and Gas Reimbursement (to and from Restaurants and from Restaurants and Plaque Store)Plaque Store)

132.1 miles last 132.1 miles last year’s)year’s)

$100$100

Budget for Students not on Budget for Students not on the meal planthe meal plan

$550$550

T-shirtsT-shirts 2424 $245$245

Marketing gimmickMarketing gimmick $200$200

Raffle gift prizesRaffle gift prizes $350$350

Total Amt Requested($)Total Amt Requested($) $1895$1895

Cook For Hunger Numbers 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 532Tues. 4/22 /2008 893 625Wed. 4/23/2008 893 625Thurs.4/24 /2008 822 575940 - Number of

students swiped into the café on Monday, March 16th 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

• 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

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