Chef Nischan Feted By Table To Table At Annual Gala

From table to table Chef David Burke Rocco DiSpirito Michel Nischan
(L to R) Chefs David Burke and Rocco DiSpirito share a laugh with award winner Michel Nischan

Table to tableNew Jersey’s first and most successful food rescue organization honored legendary chef Michel Nischan at last month’s annual gala.

Each year, Table to Table honors a celebrity chef for their culinary excellence and support of their mission. Michel Nischan is a four-time James Beard Award-winning chef who has championed a healthier, more sustainable food system for over 40 years. Chef Nischan is an active thought leader who encourages everyone in America to exercise their right to good nutrition for themselves and their families, regardless of race, ethnicity, income or economic status.

Nischan brought a unique perspective to his comments upon receiving the award. Unlike most chef award winners, he left the restaurant routine behind to devote his life to fighting hunger. His Wholesome Wave is a 501(c)(3) public charity that develops concepts such as SNAP doubling for fruits and vegetables and process recipes, and then works to institutionalize them through policy changes. Nischan and his team did it too Wholesome Crave is a for-profit food company that sells plant-based foods to introduce scale foodservice operations to colleges, universities and large employers to generate tax-free gross receipts to support the work of Wholesome Wave.

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Table by table Nieporent Isaacs Nischan
(L to R) Table to Table Board Member Tracy Nieporent and Executive Director Ilene Isaacs welcomed the honoree
Michel Nischan

His eye-opening acceptance included, “I have yet to meet a community member or low-income family who doesn’t have a desire to eat healthier or to provide healthier food to their families. You just can’t afford it. Our consumer attitude surveys showed that low-income urban and rural shoppers valued the same attributes as higher-income shoppers, such as: B. the quality of products; selection of products; Supporting local farmers and businesses. It is sad to realize that the focus of our society as a country has determined income to be the differentiator between our neighbors and not the values ​​we all have and align ourselves to. Like taking care of each other.”

At the sold-out event, Nischan was hailed for the 2022 edition of Chefs Gala at Edgewood Country Club with an all-star lineup of toques. Now in its 22nd year, the chefs are preparing a culinary feast where top chefs and restaurateurs from NYC and NJ prepare a five-course table-to-table-only meal. The menu also featured curated wines paired with each delicious course. Highlights of the annual event include a one-of-a-kind LIVE auction, which included sophisticated dinners featuring a range of top chefs.

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Again the The chefs’ table-to-table gala lineup included several returnees who have tirelessly donated their time and talent:

Internationally recognized celebrity chef David Burke has been a Trustee and Supporter of Table to Table since its inception over 20 years ago and was a 2021 Chefs Gala Honoree. TV personality and James Beard Award-winning chef Rocco DiSpirito has dedicated his life to proving that healthy and delicious are not mutually exclusive. For nearly 3 decades, Peter X. Kelly has set the standard for dining in upstate New York and operates critically acclaimed restaurants in the Hudson Valley. Visionary chef John Mooney promotes sustainability in the kitchens and aeroponic rooftop gardens at Bell, Book & Candle in New York and Bidwell in Washington, DC. After earning a Michelin star and 3 stars in the New York Times for his creative, flavorful cuisine at Oceana in NYC, Executive Chef Ben Pollinger opened The Hill, closer to his home in Closter, NJ. An author and frequent guest on national television shows, Chef Pollinger has honed his artisan cuisine at legendary New York restaurants La Côte Basque, Les Célébrités, Lespinasse and worked in kitchen management at Tabla and Union Square Café. Acclaimed chef and best-selling author Tom Valenti is a past Table to Table Chefs Gala honoree and currently Executive Chef of Jockey Hollow Bar & Kitchen.

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Table to Table, NJ’s first and most successful food rescue organization, collects fresh and perishable food that would otherwise go to waste and delivers it to organizations helping the hungry in northeast NJ’s Bergen, Hudson, Essex and Passaic counties. We bring rescued fresh, nutritious food to more than 200 partner organizations, including social service organizations, pantries, shelters and fresh produce markets, and central distribution centers. Food is provided free of charge. By doing so, we reach a variety of those in need, including families, children, veterans and older adults, and make good nutrition accessible while serving as an incentive for other longer-term benefits. Table to Table raises all of its own funds annually and last year provided enough food for 38 million meals. Find out more on their website.

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