Annual fundraiser brings 45 professional chefs back home to help LCJVS

OBERLIN -- Some might say having "too many chefs in the kitchen" brings disaster, but for the organizers of the annual Pam Faragher Culinary Scholarship Dinner the opposite is true. The fund raiser, to be held March 14 at The Hotel at Oberlin, has managed to raise more than $102,000 since its initial event in 2017. The event features a group of 45 professional chefs, all graduates of the Lorain County Joint Vocational School's award-winning culinary program. The fund was created after the death of Faragher, who was a longtime supporter of the JVS and an avid fan of its onsite eatery, the Buckeye Room Restaurant. She advocated for the school's funding and spread the word about the skills and professionalism of the culinary students, many of whom she developed relationships with her over the course of years of dining there, said Tim Michitsch, chef instructor of the program. Faragher's family wanted to ensure her devotion lived on through the creation of a scholarship specifically for culinary students to continue their education in culinary, baking and pastry or the hospitality industry. It is part of the school's Educational Foundation, which falls under The Community Foundation of Lorain County. All money raised at the annual dinner goes into the endowment, and is never spent; only the interest generated by the money will fund the scholarships, given to one student each year. In the past three years, about $6,000 has been awarded, he said. Last year's dinner, also held at the Oberlin venue, raised $50,000 and this year's alumni chefs are determined to exceed that figure. The chefs, many of whom fly in from points as far as Dallas, Orlando, New York and Los Angeles at their own costs, are also responsible for getting the products donated that they will need for their assigned course. Each course is prepared for teams of area chefs and out-of-town chefs to assist logistically - an out-of-town chef can ship food items here and arrange to prepare their dishes at area businesses, to be brought to the venue site to be finished. The dinner almost wasn't held this year due to unforeseen circumstances, but Michitsch said the alumni and local organizers from the Community Foundation stepped in to ensure it would go on as planned. Alumni suggested making the event a bit smaller but raising admission. Last year, 280 tickets were sold for $75 each; this year, only 180 slots were open, and tables were selling at eight for $2,500. About 160 tickets are sold so far, with the rest reserved for last-minute reservations. For tickets, email Michitsch at tmichitsch@lcjvs.net. This year's menu includes many high-end items, such as Chilean sea bass belly, foie gras, lots of truffles, veal and wagyu beef, one of the most expensive cuts of meat. Items are donated for raffles, and attendees will again have a chance to bid on chefs who will come to their home to personally cater small affairs. Last year auctioning off "live chefs" raised $7,000 to $8,000, he said. "These are professionals that are just outstanding at what they do. It's totally exceeded expectations, without a doubt," he said. "Guests are going to be 'wow'-ed." Contact Rini Jeffers at rinijeffers@gmail.com.