Plates for a Purpose, helping culinary students’ education
“Join us for an unforgettable evening of connection, cuisine and community at Plates for a Purpose — a An Elevated Autumn Evening – hosted by Kevin Green Elevates,” said Green, a chef-turned keynote speaker, who added the evening features Chef Drew McDonald of Knoxville’s Plaid Apron and the talented students of Pellissippi State Community College’s Culinary Arts and Hospitality Management program.
The dinner includes four courses paired with wines and a “purpose on every plate,” Green said. “Savor a seasonally inspired four-course menu crafted with the finest local ingredients and thoughtfully paired perfect wines, all served in the warm, intimate setting of the Plaid Apron.
“Together, we’ll help the next generation of chefs rise and thrive and strengthen our local culinary workforce in the process,” he said.
“One hundred percent of the proceeds directly support scholarships and hands-on learning opportunities for PSTCC Culinary Arts students,” Green said. “Come for the flavors. Stay for the impact.”
Seats are limited. Reservations are $125 per person and can be made by visiting online at https://www.pstcc.edu/foundation/plates-for-a-purpose/
McDonald has studied and trained under some of the best, including Nashville, New Zealand and Walland’s Blackberry Farm.
“He’s committed to farm-to-table and has had his Plaid Apron for 14 years here in Knoxville,” Green said.
PSCC’s culinary and hospitality program has 70 students in the program.
“We’re excited about the impact that resources like this dinner will have on our (PSCC) students’ success and growth in the culinary field, both in terms of execution and proceeds,” Green said. “Our students work toward either an AAS degree in culinary arts with concentrations in baking and pastry or savory foods.
“Our hospitality students graduate with an AAS in hospitality management,” he said. “Students in both programs will earn their ServSafe Managers, Life-saving Certifications and their ABC serving license along the way in the two-year program.
“Our kitchens are located in the Ruth & Steve West Workforce Development building on the Blount campus,” he said. “The allocated funds will be used to support our 70 culinary, baking and pastry and hospitality students to receive real-world exposure and professional development in the classroom and kitchen through guest instructor sessions, competitions and workshops.”
Green said he and McDonald are friends and colleagues.
“Weed realize the gap in the local workforce and wanted to make a deposit into local culinary talent, and we wanted to support Pellissippi State as we both have connections there, coming from my five years in education in Blount County and understanding the needs and challenges of supporting students with resources,” he said.
