Join Us to Help
End Childhood Hunger in America
A Night Out For No Kid Hungry at VOLT
Thursday, September 24, 2015
228 North Market Street
Frederick, MD 21701
6:00pm: Cocktail Reception
7:00pm: Multi-Course Seated Dinner
Chef Bryan Voltaggio, Executive Chef and Owner, Volt, Lunchbox, Family Meal, Range and Aggio
2015 GUEST CHEFS
Jennifer Carroll, Requin, Washington, DC (coming soon)
Chris Ford, VOLT Restaurants
Kevin Gillespie, Gunshow and Revival, Atlanta, GA
Jonathan Krinn & Jason Maddens, Clarity, Mclean, VA
Justin Severino, Cure Restaurant, Pittsburgh, PA
Contact Adele Nelson at firstname.lastname@example.org or 202-594-3595 with any questions.
Space is limited, RSVP required.
No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play.
Chef Bryan Voltaggio
Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. In late 2011, Voltaggio expanded with Lunchbox, followed by Family Meal and RANGE in 2012.
Voltaggio is the executive chef and owner of four restaurants including VOLT, Lunchbox, Family Meal and RANGE. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength in their fight against childhood hunger. He has raised over three quarters of a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.
Jennifer Carroll is executive chef and partner at Requin, a seafood-focused French Mediterranean restaurant to open in Washington, D.C. in partnership with chef/restaurateur Mike Isabella in mid-2017. Carroll was a finalist and fan favorite on the sixth season of Bravo’s Top Chef, and also appeared on Top Chef: All-Stars, Top Chef Duels, Life After Top Chef and multiple other cooking shows.
Prior to moving to the nation’s Capital, Carroll started her own culinary consulting company, Carroll Couture Cuisine, LLC, in 2011, and teamed up with the Marcus Samuelsson Group at the Red Rooster in Harlem as well as his Bermuda pop-up Samuelsson at HP. Carroll served as sous chef at chef Eric Ripert's prestigious Le Bernardin in New York City, and was selected by Ripert to lead the kitchen at 10 Arts Bistro & Lounge when it opened inside The Ritz-Carlton Philadelphia in May 2008.
Before joining Ripert’s team, Carroll worked in San Francisco as sous chef at both Julia and Café Kati, under chefs Julia McClaskey and Kirk Webber. In her hometown of Philadelphia, Carroll worked at Chef Derek Davis' Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Chef Patrick Feury. She attended Philadelphia's Restaurant School at Walnut Hill College.
Chef Carroll contributes to many charitable causes, including Philabundance, Alex's Lemonade Stand and the James Beard Foundation. She served as Chef Chair for Share Our Strength's Taste of the Nation in Philadelphia from 2010-2012.
A Florida native, Chris Ford graduated from the Le Cordon Bleu Program at the Orlando Culinary Academy in 2005. Norman Van Aken then offered him his first job at Norman’s at The Ritz-Carlton Orlando where he learned the fundamentals of a fine dining kitchen. Ford worked there for two years before Chef Chika Tillman hired Ford as the Sous Chef of New York’s acclaimed dessert bar ChikaLicious, where New Yorkers are known to wait in line for hours to sample the sweets. Recognized for his ingredient-centric and innovative style, Ford focused on creating nuanced desserts by layering delicate flavors.
In 2009, Ford re-connected with Chef Clayton Miller, former Executive Chef at Norman’s, who was opening Trummer’s on Main at the Clifton Hotel in Virginia. With Ford as Pastry Chef, the restaurant received great critical acclaim, from publications such as Food & Wine and Ford himself was named one of StarChef’s “Rising Stars” in the DC Area. The team behind the restaurant was credited for giving the historical destination a culinary revival.
In 2011 Ford joined Michael Mina’s reputable team and The Four Seasons brand as executive pastry chef of the new hotel in the burgeoning Harbor East neighborhood in Baltimore. He enjoyed the multifaceted outlets as he oversaw Wit & Wisdom, PABU and LAMILL coffee boutique's pastry programs. Ford received Food & Wine’s “People’s Best New Pastry Chef of 2012” Award, Tasting Table's "Best Chef 2012" and was named "Baltimore's Best Pastry Chef" by Baltimore magazine.
In 2013 Ford headed out west to Los Angeles to be the pastry chef of Thomas Keller's acclaimed Bouchon, Bouchon Bakery and Bar Bouchon. He was named Zagat's "30 Under 30" of Los Angeles.
Ford is an avid photographer in his time as a chef. He maintains a successful blog, butterloveandhardwork where he has showcases his work as a pastry chef since the beginning of his career. The blog has been feature on CNN and Wall Street Journal.
Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In July 2015, Gillespie opened his second restaurant, Revival, in Decatur, Georgia, which is a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit chefkevingillespie.com.
Justin Severino is the chef and co-owner of Cure, a neighborhood restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence. Severino, a 2014 and 1025 James Beard Foundation award nominee for Best Chef Mid-Atlantic and 2014 winner of FOOD & WINE The People’s Best New Chef Mid-Atlantic, is a skilled whole animal butcher who brings an extensive charcuterie program and flavors of an Italian-American upbringing to his menu. Cure opened in the Lawrenceville neighborhood of Pittsburgh in December 2011. In 2015, Pittsburgh Magazine name Severino Chef of the Year. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine and one of the 25 Best Restaurants in Pittsburgh Magazine.
Prior to opening Cure, Severino was the executive chef of Elements Cuisine and sous chef to Derek Stevens at Eleven Restaurant in Pittsburgh. From 2005 to 2007, Severino co-owned and operated Severino’s Community Butcher in Santa Cruz, CA with his wife and Cure co-owner Hilary Prescott Severino. Before opening the butcher shop, he worked for several renowned restaurants and chefs, including Manresa with David Kinch, The Big Sur Bakery with Phillip Wojtowicz and Michelle Rizzolo, Bouche and L'Auberge Carmel with Walter Manzke, and Bernardus Lodge with Cal Stamenov. Severino is a 1999 graduate of Pennsylvania Culinary Institute.
In fall 2015, Severino plans to open Spanish concept, Morcilla, in the Lawrenceville neighborhood of Pittsburgh, just a few blocks from Cure.