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Maumee Valley Chefs' awards dinner April 14 PDF Print E-mail
Written by Sentinel-Tribune Staff   
Tuesday, 02 April 2013 08:20
PERRYSBURG TOWNSHIP - Area residents are invited to enjoy a marquis dining experience featuring an array of dishes by some of the finest chefs and culinary students around the region as the Maumee Valley Chefs' Association local chapter of the American Culinary Federation presents the 35th annual Scholarship and Awards Dinner on April 14.
The 5 p.m. event, which takes place at the Toledo Club, is being coordinated by professionals and aspiring culinary professionals, including Owens, Penta Career Center, Whitmer Career and Technology Center, and Clay High School Career Technical representatives, within the Maumee Valley Chefs' Association. All proceeds from the event will benefit scholarships presented to students by the MVCA.
The evening will start with hors d'oeuvres prepared by the Toledo Club and the Maumee Valley Chefs' Association student chapter. Dinner will follow and feature one of three pre-ordered entrees for attendees. Entrée selections will include orange and chili scented breast of duck, maple glazed bacon steak and poached lobster, and fava bean puree with a winter vegetable tempura. All entrees will include a seasonal contemporary salad and an assortment of delectable desserts.
In addition, the chefs preparing the various hors d'oeuvres, entrees, salads and desserts will share insight into their selections as part of a presentation during the evening event.
The chefs' association will also present student scholarships to aspiring culinary professionals. Among honors being awarded to professionals during the event will be Aspiring Culinarian, Chef Professionalism, Culinary Educator of the Year and Chef of the Year.
The Maumee Valley Chefs' Association is comprised of chefs, cooks and aspiring culinarians from Northwest Ohio and Southeast Michigan who are committed to providing professional development opportunities and scholarship assistance to food service professionals and students in the region. Established in 1976 as a charter of the American Culinary Federation, the MVCA is involved in a variety of charitable causes, including food preparation projects, education, certifications and scholarships.
The ticket cost is $55 per person or $400 for a table of eight. Reservations are required and must be made by April 8. For additional information, call (567) 661-7317 or 1-800-GO-OWENS, Ext. 7317. Reservation may be made at

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