Chef's Corner

In times like these, when all the talk is gloom and doom, I think it's important to remember that YOU are the difference in many people’s lives.  You are reading this letter because you are a volunteer, a donor, a sponsor, or just an admirer of Meals on Wheels of Central Maryland.  In some way, you enrich the lives and souls of our clients.  They depend on you not just for nutrition, but, in many cases, for your friendship and personal care. 

I, myself, have been out delivering meals and meeting the people who benefit from our efforts.  To me, the most touching aspect of a visit is when an elderly person and I speak about the past.  I realize that, collectively, these people have built the world in which we live and I have benefited from their hard work.  Why shouldn’t I give back to them?

More financial support, of course, is the answer to keeping these services going, so the top chefs in the region are, once again, presenting the Culinary Extravaganza, scheduled this year on Monday, May 3, 2010 at Renaissance Harborplace Hotel.  It is our 18th Annual event celebrating our 50th Anniversary and some of us chefs have been there every year, serving some of the finest food so that our clients have a better quality of life. 

So much research on giving and philanthropy tells us that even in these times personal giving, unlike corporate giving, is keeping pace. While we are fortunate in that corporate support continues for this year's Culinary, Meals on Wheels is still relying on individual ticket sales to put us over the top, so, please consider attending this year's event. 

For details on the Culinary Extravaganza - to become a sponsor or obtain tickets - call 443.573.0929 or visit www.mealsonwheelsmd.org/culinary.

 



Sincerely.

Chef Jerry Edwards, CPCE
Meals on Wheels Volunteer & Spokesperson

 

 

 

 
Chef Jerry Edwards prepping for a WBAL-TV 11 "Sunday Brunch" appearance to promote the 2008 Culinary Extravaganza


Chef Duff Goldman at last year's Culinary

 

 

 

 

 

 
Chefs Jerry Edwards and John Walsh, Chef's Expressions Catering and Consulting