Chefs for Humanity Hosts the Art of Food Fundraiser
Art Institute of Chicago, Chicago, Illinois
Mannequins clothed in food
Chefs for Humanity hosted the Art of Food
fundraising event on May 21, 2006 at the Art Institute of
Chicago. The event featured four galleries of artwork using
food as a medium, created by celebrated chefs including: Cat
Cora, Ming Tsai, Art Smith, Robert St. John, Charlie Ayers,
Gale Gand, Joanne Boundy, Todd English and Grant MacPherson.
These council chefs were also joined by Martha Foose, Tara
Lane, David Leathers, and more.
Pieces created by these chefs, and their supporting artists,
included individual works portraying the mission points of
Chefs for Humanity. The fundraiser’s activities were
promoted in a press conference during the weekend of the National
Restaurant Association’s Restaurant, Hotel-Motel Show
featuring the organization’s charitable chef projects
for the year. The charitable projects include humanitarian
aid projects, hunger mission work and nutrition education.
Art of Food Sculpture
‘Feast and Famine’ was the message portrayed
in the performance gallery where the contrast of different
countries’ food needs were portrayed by knife work and
food displays. There were portraits composed of spun sugar
messaging 'hope,' desserts made of grains, and a bed made
Additionally, mixed media pieces included childrens’
cell phone video footage showing family meal time, mannequins
clothed in food, a compilation of Katrina footage, an iron
sculpture portraying world needs, and a wall painting of eyes
looking out at a piece of grain.
Eyes looking out at a piece of grain
Chefs for Humanity is a coalition of chefs and culinary professionals
raising funds for emergency aid. The organization was co-founded
by Cat Cora in January 2005. Its culinary council includes
Norman Van Aken, Bobby Flay, Elizabeth Faulkner, Rick Bayless,
Marcus Samuelsson, and Ming Tsai.
To get involved with Chefs for Humanity, visit www.chefsforhumanity.org
for information. The many ways to contribute include creating
educational programs on nutrition for disadvantaged children,
donating food, and setting up fundraising days in your restaurant.
Bed made from rice