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  1. Canada

Top Fund-Raisers Cook Alongside Bobby Flay at Chef's Challenge for a Cure

Carla Warrilow
December 6, 2011
Chef’s Challenge for a Cure had 60 guests cooking alongside Bobby Flay and local chefs on Saturday, November 26. The second annual fund-raiser for Mount Sinai Hospital was designed with foodies in mind. “This is all about fun in fund-raising,” said Joel Hock, founder and president of Solutions With Impact, which produced the event. Some 500 guests watched the top 60 fund-raisers and chefs in a cooking competition at the Metro Toronto Convention Centre, hosted by Flay, chef, restaurateur, and TV personality.
 
For the second year, no tickets were sold to the event. Instead, spectators and participants had to raise a minimum of $2,500 to attend, with tiers of rewards for the top fund-raisers. The 60 guests who raised the most money got to spend the day training with Flay and compete on stage. The top 25 also attended a V.I.P. brunch with the local chefs the following morning. “When I look at the economic conditions across the world, fund-raising is not at the top of people’s minds,” said Hock. “What we try to do is create a value proposition for the fund-raisers, so they get the maximum return on their investment.”

Noting an increased interest this year, Solutions With Impact expanded the local celebrity chef roster to six and invited the top 60 (up from 50) fund-raisers to cook onstage. With more people on stage this year, the event required a venue change from the Carlu to the Metro Toronto Convention Centre, which offered more backstage space. The competing amateur chefs were placed on teams of 10, each led by a local chef. The six teams cooked three courses onstage, while the 500 additional fund-raisers looked on and dined on a five-course meal designed by Flay.  

New this year: an audience throwdown—a surprise tableside competition that had three tables competing to make the best Caesar salad. Hock said he added the event “so that we get all the people attending participating.” 

The gala began with a cocktail reception and silent action and was followed by dinner and the onstage competition. The event raised $1.2 million for breast and ovarian cancer research and education initiatives at Mount Sinai.

Sasarjounfaour Battle161
Photo: Sarjoun Faour Photography
Chefs relaxed in the V.I.P. lounge before the competition. The space was filled with white lounge furniture lined with World MasterCard pillows.
Chefs relaxed in the V.I.P. lounge before the competition. The space was filled with white lounge furniture lined with World MasterCard pillows.
Photo: BizBash
Guests bid on silent auction items during a cocktail reception before dinner. Items included a $25,000 suite of GE Monogram kitchen appliances.
Guests bid on silent auction items during a cocktail reception before dinner. Items included a $25,000 suite of GE Monogram kitchen appliances.
Photo: BizBash
Guests received a swag bag that included a signed copy of David Rocco's Made in Italy cookbook, Le Creuset utensils, and a GE Monogram apron.
Guests received a swag bag that included a signed copy of David Rocco's Made in Italy cookbook, Le Creuset utensils, and a GE Monogram apron.
Photo: BizBash
Solutions With Impact created original centrepieces out of vibrant vegetables and cooking utensils.
Solutions With Impact created original centrepieces out of vibrant vegetables and cooking utensils.
Photo: BizBash
A Fisker Karma electric car was on display at the back of the dining room.
A Fisker Karma electric car was on display at the back of the dining room.
Photo: BizBash
The stage was lit in blue and lined with photos of the six team-leading chefs and host Bobby Flay. Each team got a station to themselves.
The stage was lit in blue and lined with photos of the six team-leading chefs and host Bobby Flay. Each team got a station to themselves.
Photo: BizBash
Bobby Flay hosted the event.
Bobby Flay hosted the event.
Photo: Sarjoun Faour Photography
Before the competition, Bobby Flay tested the top 60 fund-raisers' palates. Blindfolded, they had to guess what they were eating.
Before the competition, Bobby Flay tested the top 60 fund-raisers' palates. Blindfolded, they had to guess what they were eating.
Photo: Sarjoun Faour Photography
Chef David Rocco helped out a member of his team during the competition.
Chef David Rocco helped out a member of his team during the competition.
Photo: Sarjoun Faour Photography
Chef Massimo Capra tasted his team's chervil pesto that would top a coffee and ancho chile-crusted filet of beef.
Chef Massimo Capra tasted his team's chervil pesto that would top a coffee and ancho chile-crusted filet of beef.
Photo: Sarjoun Faour Photography
Mark McEwan and his team won the competition, and each received a trophy.
Mark McEwan and his team won the competition, and each received a trophy.
Photo: Sarjoun Faour Photography
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