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Presents…
 
So What’s Up? <ul><li>In the Café in 2008 there were 3 local restaurant chefs and in 2009 there were 4 local restaurant ch...
History of Cook for Hunger <ul><li>In 2008 Initial Advantage Entrepreneurship members showed real interest for cooking eve...
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 f...
Cook For Hunger Numbers  21  – Number of business sponsors in Cook For Hunger 2009 $500  – Gift raffle prizes value in Coo...
 
<ul><li>Title  Page </li></ul><ul><li>Background </li></ul><ul><li>History of Clark Food Fest……………………………………………………… </li></...
Event  T-shirts for Event
Key Lessons <ul><li>Over-communicate with chefs that are participating in the event </li></ul><ul><li>Never give up </li><...
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Cook for Hunger

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Transcript of "Cook for Hunger"

  1. 1. Presents…
  2. 3. So What’s Up? <ul><li>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. </li></ul>
  3. 4. History of Cook for Hunger <ul><li>In 2008 Initial Advantage Entrepreneurship members showed real interest for cooking event at Clark </li></ul><ul><li>Inspiration: </li></ul><ul><li>∙ College Shuffle-Taste of Shrewsbury St. </li></ul><ul><li>Chose Worcester Food Bank, Inc.- local organization to donate to </li></ul>
  4. 5. Featured Restaurants:
  5. 6. El Basha Restaurant- Owner/Chef George Sakhat
  6. 7. Radius Health Care Center at Worcester- Chef Mark Grassechi
  7. 8. Zipango Sushi Bar & Grille- Chef Sean McCabe and Sous Chef Eliana Olievira
  8. 9. BABA Sushi Bar – Owner/Chef Wilson Wang and Chef Mike Zhang
  9. 10. 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
  10. 11. 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 <ul><ul><ul><ul><li># of students # of students who who swiped into ate food chef’s the café each night prepared </li></ul></ul></ul></ul><ul><li>Mon. 4/21/2008 760 532 </li></ul><ul><li>Tues. 4/22 /2008 893 625 </li></ul><ul><li>Wed. 4/23/2008 893 625 </li></ul><ul><li>Thurs.4/24 /2008 822 575 </li></ul>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
  11. 13. <ul><li>Title Page </li></ul><ul><li>Background </li></ul><ul><li>History of Clark Food Fest……………………………………………………… </li></ul><ul><li>Founders………………………………………………………………………….. </li></ul><ul><li>How the event started…………………………………………………………… </li></ul><ul><li>Finance </li></ul><ul><li>Budget Request………………………………………………………………….. </li></ul><ul><li>Worcester County Food Bank </li></ul><ul><li>Information………………………………………………………………………... </li></ul><ul><li>Important Contacts………………………………………………………………. </li></ul><ul><li>Planning </li></ul><ul><li>Pre-event planning……………………………………………………………..... </li></ul><ul><li>Marketing </li></ul><ul><li>Marketing materials……………………………………………………………… </li></ul><ul><li>Recruiting Business Sponsors………………………………………………….. </li></ul><ul><li>Secret Ingredients </li></ul><ul><li>Suggestions of Secret Ingredient………………………………………………. </li></ul><ul><li>Secret Ingredient list……………………………………………………………... </li></ul><ul><li>Preparation of dishes </li></ul><ul><li>People……………………………………………………………………………... </li></ul><ul><li>Tools………………………………………………………………………………. </li></ul><ul><li>Food……………………………………………………………………………...... </li></ul><ul><li>Raffles </li></ul><ul><li>Suggestions………………………………………………………………………. </li></ul><ul><li>Judging the chef’s dishes </li></ul><ul><li>Suggestions………………………………………………………………………. </li></ul><ul><li>Suggestions for next year’s event……………………………………………… </li></ul><ul><li>Key lessons …………………………………………………………………………… </li></ul><ul><li>Statistics of Cook For Hunger 2008 ………………………………………….. </li></ul><ul><li>Post event/Acknowledgements ……………………………………………….. </li></ul><ul><li>Appendices </li></ul><ul><li>Appendix I : Cook For Hunger to do list……………………………………...... </li></ul><ul><li>Appendix II : Chef Attendance List……………………………………………… </li></ul><ul><li>Appendix III : Volunteer List……………………………………………………… </li></ul><ul><li>Appendix IV : Important contact Information: </li></ul>Cook For Hunger Handbook – Table of Contents
  12. 14. Event T-shirts for Event
  13. 15. Key Lessons <ul><li>Over-communicate with chefs that are participating in the event </li></ul><ul><li>Never give up </li></ul><ul><li>The smaller the core planning group, the better </li></ul>
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