March of Dimes Signature Chefs Auction
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Students from The International Culinary School at The Art Institute of Seattle had the opportunity to put their education to use for a great cause on Friday, October 9th, during the annual March of Dimes Signature Chefs Auction at the Sheraton Hotel in downtown Seattle.
This year, the event played host to twenty of the most prominent chefs in Seattle, sharing their signature tastes for the audience. The semi-formal event features selected wineries and breweries throughout Washington, as well as a silent and live auction featuring one-of-a-kind culinary experiences with the participating chefs and wineries.
Jim McGuire, Senior Career Advisor for the Culinary Arts programs, and Interim-Director of Career Services at The Art Institute of Seattle, helped organize student participation in the event. “Not only is this a worthwhile organization to support,” said Jim, “but for our students, this is a rare opportunity to work side-by-side with some of Seattle’s top chefs.”
Students assisted the chefs with move-in and set-up for the evening, as well as provided assistance throughout the process of creating culinary masterpieces for the more than 350 guests in attendance.
Opportunities like the March of Dimes Signature Chefs Auction are abundant at The International Culinary School at The Art Institute of Seattle. In addition to the workshops and field trips students enjoy, they also have the chance to work alongside their classmates and colleagues in a variety of community-service events throughout the year. These events help build professional skills, while giving the students an opportunity to network with culinary professionals in the Seattle area.
Said student Tyler Allwine, “I had a really great time at March of Dimes. Walking around and talking to all the chefs was a ton of fun. Chef Bobby at Barking Frog let me help prepare and plate some of the food, and he gave me his card and told me to call him about my internship. Needless to say, I'm glad I went.”
Student Wesley Howard added, “I had an amazing evening. I got to work with the crew from Tulio, which I am starting at this Thursday. It was the perfect chance to learn more about the crew in a semi-relaxed atmosphere, and I had an absolute blast helping prepare and serve up their dish. I am very grateful to have had the opportunity to take part in this event, and would sign up for another in a heartbeat.”
The annual event supports programs dedicated to improving the health of babies by preventing birth defects, premature birth and infant mortality. Nearly a half-million babies are born premature each year in the U.S. with costs reaching over $13 billion. In the last five years alone, more than 40,000 babies were born prematurely in Washington. Premature birth is the leading cause of newborn death. Events like the Signature Chefs Auction help the March of Dimes raise money to find the causes and preventions of this increasingly urgent issue, and save babies’ lives.
A complete list of participating chefs is below – for more information visit the March of Dimes at www.marchofdimes.com.
Wayne Johnson, Andaluca
Mauro Golmarvi, Assaggio
Scott Lents, Bin on the Lake
Brian Cartenuto, Cantinetta
Makini Howell, Hillside Quickie Café
Nick Musser, Icon Grill
Chris Garr, Ivar’s Acres of Clams
Eric Bahn, Monsoon
Brian Walczyk, Palace Kitchen
Giles van der Bogart, Ponti Seafood Grill
Yutaka Saito, Saito’s Catering
Jack Strong, Salish Lodge & Spa
Jason McClure, Sazerac
DJ MacIntyre, Seastar
Dylan Giordan, Serafina
Bobby Moore, The Barking Frog
Walter Pisano, Tulio
Pictured (top to bottom):
All around fantastic guy Jim McGuire dishin’ food with Chef Giles van der Bogert from Ponti Seafood Grill;
Student Glynn Ward dishin’ some food;
Student Beth Leppek with Chef Dylan Girordan from Serafina