Culinary students to assist professional chefs in ASF event

Nation's Restaurant News, Jan 13, 2003

BOSTON -- Professional chefs will pair up with students from local culinary schools for a mentoring event that is part of the Anthony Spinazzola Foundation Gala Festival of Food and Wine, which is scheduled to be held Jan. 31 at the World Trade Center here.

The ASF is a long-standing supporter of culinary education. Students will help the following chefs prepare signature dishes for the festival: Marc Orfaly of Pigalle in Boston; Floyd Cardoz of Tabla in New York; Paul Kahan of Blackbird in Chicago; Michael Mina of Mina Group Inc. in San Francisco; Nancy Oakes of Boulevard in San Francisco; Michel Richard of Michel Richard Citronelle in Washington, D.C.; and Nancy Silverton and executive pastry chef Kimberly Boyce of Campanile in Los Angeles. Kirk Avondoglio from Perona Farms in Andover, N.J., and Michael Ginor from Hudson Valley Foie Gras in Great Neck, N.Y., also will work with students.

The students attend Johnson & Wales University, the New England Culinary Institute, Cambridge School of Culinary Arts, Southern New Hampshire University, Newbury College, Endicott College, Boston University and Massasoit Community College.

More than 120 of Boston's restaurants and 90 winemakers from around the world are expected to participate in the black-tie food and wine festival, an annual fund-raising event for the foundation.