The members of the Carolinas Chefs Chapter of the USPCA recently collaborated to support the Avon Walk for Breast Cancer. The two day event was held on October 23 and 24, 2010 and had over 1200 participants. With the support of friends and donors the walkers commit to raising $1800 and trekking 39 miles in an effort to end breast cancer. Seven chefs cooked over 900 muffins and 300 granola bars to provide a delicious, healthy breakfast for these dedicated walkers. Because the goodies were to be given away each chef was able to prepare a minimum of 250 items in their own kitchens.
Many members of the chapter had expressed an interest in supporting a local charity or community aid organization. After researching several opportunities, Valerie Lamey and I chose the Avon Walk for Breast Cancer because our abilities met a direct need: the Charlotte Avon Walk was lacking a breakfast sponsor. Since most of the active members of our chapter are women, we felt the Breast Cancer Walk would be a cause close to their hearts (literally). After the chapter members approved, we began planning how to provide breakfast to 1200 walkers on two days.
We had support from seven of our chapter chefs: Valerie Lamey of Just in Thyme Personal Chef, Jennifer Monahan of Your Designer Dinners Personal Chef Service, Sylvia Anton of Eclectic Personal Chef, LLC, Heather Jones of Posh Pasta and Pastries, Annise Jackson of Ciao Chow!, Alys Herrick of Dine-In Style and Sherri Beauchamp of The Seasonal Kitchen Personal Chef Service. Because we had so many chefs participating, we were able to make a variety of muffins, including Raisin Bran, Blueberry Oatmeal, Apple Cinnamon, Carrot-Raisin, Banana, Lemon-Poppy Seed and Blueberry. We also provided Cranberry Apricot and Mixed Berry granola bars. Our breakfast was complimented by delicious coffee from Iron Brew Coffee, a local business. This family owned and operated business specializes in direct-trade with the farmers in the Cerrado region of Brazil. While breakfast was greatly appreciated by the walkers, the coffee was a big hit, especially since the Opening Ceremony started at 6:30am.
On the first morning of the Walk three of the Carolinas Chefs were there to set up the breakfast tent. We used big wicker baskets with homemade pink labels on the front to tell the walkers the variety of muffin or granola bar. The weather here in Charlotte has been mild for fall, though the mornings of the Avon Walk were decidedly nippy at 4:00 am. The walkers typically selected their breakfast options then chatted with food and coffee in hand while waiting for the Opening Ceremony to begin. While waiting in line to get some coffee myself, I heard four veteran walkers discussing breakfast. Before introducing myself, I decided to see how the discussion would pan out.
“Did you get something to eat? They have muffins, granola bars, and green bananas?” Her voice soured when she mentioned the under ripe fruit. But there was nothing the chefs or the volunteers could do to improve the bananas.
“Yes. It was good. Much better than the half frozen bagels they had in New York” her friend replied.
“Mine was good too” said another friend.
After learning they were happy and impressed, I said “Thank you.”
They all turned around surprised. Apparently they hadn’t realized the person standing behind them in a chef coat had cooked breakfast! The ladies were gracious and appreciative of the home cooked treats. They quickly explained that last year they had walked in Manhattan and the frigid weather and equally frigid pastry had diminished their spirits.
Fortunately, most of the participants were in upbeat spirits and many wore extravagant outfits. We saw a group in pink feather boas, another group wearing tiaras, and some ladies had bright pink cowgirl hats! The majority wore shirts supporting breast cancer and some had funny quotes indicating how much they appreciated their mammary glands. The more extreme participants had died their hair pink, which was definitely a sight so early in the morning.
After munching on muffins and granola bars, the walkers turned their attention to the Opening Ceremony. The Avon Walk representatives had very chipper voices considering the early hour, but did a fantastic job of revving up the group and thanking them for their fundraising work. Next, a high energy aerobics instructor took the stage to help the walkers warm up with a few calisthenics and stretches. The fast paced music was a key factor in exciting the participants and increasing the energy level of the group. Then the walkers were off to begin their 39 mile trek. The 2010 Charlotte Walk raised $2.3 million to advance access to care and finding a cure for breast cancer.
The Carolinas Chefs made a great impression with our culinary skills. We received many compliments and a lot of thanks from both the organizers and the walkers and were invited back next year. All in all it was a great group exercise that allowed each chef to participate in a way that worked best for them.
A couple of chefs noted that producing such a large number of items was overwhelming and that they may have underestimated the effort and money this project would take. Personally, I was used to making a couple dozen of an item for a large party, but baking 39 dozen muffins was truly a challenge. Each contributing chef worked diligently on a project that truly became a labor of compassion and love.