When the Second Annual Cambridge Half Marathon was in the planning stages early last Fall, Peter DeVito of New England Development and Paul Ryder, who help run the Cambridgeside Galleria, decided to invite local restaurants to help feed the anticipated 7,500 runners and 8,000 spectators at the event. Among those asked to help was the CRLS/RSTA Culinary Arts program, which had already been active in the City with the Summer Char & Bar Wars for the Chamber of Commerce and the Annual Rib Fest in October put on by the local restaurant association.
Chef Rick McKinney and new Chef Michelle Walsh recruited students to help make and serve 2000 "Falcon Frittatas," and served them up on the morning of the Half Marathon, Sunday November 19, 2017 to thousands of Marathon runners and spectators, as well as a host of Galleria shoppers. It was a fantastic demonstration of community engagement and a great way to show of the cooking and hospitality skills of our students.
In appreciation, Mr. DeVito came to CRLS and presented the Culinary chefs and 5 of the students who worked that Sunday with a check for $5,000 for the Culinary Arts program. The donation will be used to pay for the food that the students prepared and to purchase new chef coats, which are traditionally awarded to the graduating senior completers of Level 3 Culinary.
Pictured left to right below at the presentation in the Falcons' Nest are Katie Cooper, Hayley Swope, Jazlynn Mables, Hadari Binda, Jose Mendoza, Mr. DeVito, Chef Rick McKinney, and Chef Michelle Walsh.