Culinard Assists 'Cooking With Cancer' Event
Posted: Tuesday, June 22, 2010
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Left to right: Sam Johnson (Bo Johnson Foundation), Sherri Van Pelt (UAB Comprehensive Cancer Center), Dr. Ed Partridge (Director, UAB Comprehensive Cancer Center), Dr. Luis Pineda, Chef Antony Osborne |
Chef Antony Osborne, Dean of Culinard, the Culinary Institute of Virginia College in Birmingham, Alabama, and others from Culinard recently assisted in a special "Cooking With Cancer" event. The event was hosted by Dr. Luis Pineda, an oncologist and Culinard graduate, who has recently published a book with special recipes for those with cancer and who may be taking chemotherapy. This event was presented by the University of Alabama in Birmingham (UAB) Comprehensive Cancer Center and was held at the Pepper Place Market on the city's Southside.
Chef Osborne and Dr. Pineda created a unique dessert for the occasion: roasted cinnamon and caramelized dark chocolate truffle ice cream with jalapeno cornucopia and fresh berries. Dr. Pineda and Chef Osborne gave an hour-long demonstration at the market and prepared samples of the desserts afterward for the hundreds who were in attendance.
Chef Osborne reported, "The event was an overwhelming success with over 200 small-portion tastings given out. We appreciate all that Dr. Pineda does for cancer sufferers and for the goodwill he helps bring to Culinard and our programs. Thanks as well to our student assistants, Alaina Pineda, Amber Croom and Ashley Bryant, who helped out."
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Chef Osborne and Dr. Pineda along with student helpers prepare special dessert for crowd at “Cooking With Cancer” event |
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Culinard’s Chef Osborne and Dr. Luis Pineda, along with Culinard student helpers Alaina Pineda, Amber Croom, and Ashley Bryant |