Tuesday, April 16, 1996 | 11:59 a.m.
IT WAS A GRAND SLAM for the Chef & Child program sponsored by the Las Vegas Chapter of the Fraternity of Executive Chefs when the generous chefs recently served breakfast at three at-risk schools -- John S. Park, Clyde Cox and C.P. Squires. It was the last in the ongoing breakfast series until next semester.
Waiting at the Park school with the chefs for the food to arrive, I was reminded of how faithful to the program the chefs and purveyors have been. Just a few years ago there was only enough money to provide breakfast and nutritional education to one school, Lois Craig. Today, thanks to the Chef & Child dinner and auction that takes place each year, the program now includes four schools.
Foods for the breakfasts are contributed by local purveyors who are as generous with their products as the chefs are with their time. The food is prepared at three locations -- Vo-Tech, Community College of Southern Nevada and the Culinary Union Training Center. Anderson Dairy, a longtime supporter of many worthy causes, provides the refrigerated trucks to transport the food.
When the culinary and food-and-beverage students at CCSN were invited to help with the Chef & Child breakfast program, their chef instructor, Giovanni Delrosario, who coordinates the Clyde Cox Chef & Child team, says they came out in droves.
Students who contribute are: Shag Shigenaga, John Geislinger, Ryan Caeson, Vince Sprinkle, Bayani de los Reyes, Sussanah Grosberger, Morgan Patrick, Carrie Turner, Ron Gutao, Steve Williams, Mike Hoffman, David Ramirez, Steve Santor, Eddie de Leon, Ann O'Neill, Kelly Hansen, Suzanne Moore, Jennifer Tamayo, Warren Hole, Bobbie Boller, Alden Vicona, Allan Nagel, Dawn Stiles and Keven Lee. Chef members of FECLV and associate members overseeing the Cox School breakfasts are Tom Rosenberger, Jeff Ratjien, Bruno Wehren, Hans Weoring, John Booth and Buz Thurber.
With the chefs at the Park School was nutrition specialist Carolyn Leontos of the University of Nevada Cooperative Extension, who has been an integral part of the program since its inception, and Anderson Dairy's Bob Borg and Steve Garrett of the Fischer Group.
When the truck finally arrived, we learned why they were late. There was a major accident on the freeway at the infamous Spaghetti Bowl. The chefs closest to the accident helped; the others were locked in the traffic jam. Within minutes after they arrived, Excalibur chef and event chairman John Onstenk had the meal organized with help from chefs Robin Campbell, Kyla Anderson, Tony Martinez, Refugio Sergio Vega, Michael Reidhead, Vernon Green, Reuben Aquilar, Alvaro Zelaya, Garry Galbiso, Jose Selaya, Randy Butters, Riccardo Robinson, Tom Andrysiak (new to Las Vegas and the FECLV), and Michael Ty and Joseph Giancaspro of the Sheraton Desert Inn.
It was quite a spread: orange juice and milk, muffins, fruit cup and whole fruit, scrambled eggs, pancakes rolled around strawberry jam, and sausage patties and links. Portions were sized just right for the 900 kids who ate and who got the kind of start to their day they should always have but frequently don't.
Over at the Squire school, another group of youngsters was being fed by Chefs J.B. Brown, Steven Carroll and George Seess of the CUTC, Sam Carducci of the Barking Frog, Linda and Ron Wolfe of the Sahara Saloon, Bryan Hecht of the Rio, John Connally of Desert Meat and nutrition specialist Robin Collins of UNCE.
It was quite a day for the chefs and the kids. This kid took her breakfast to the office with her and enjoyed every morsel. Most of all was the enjoyment that comes from sharing such a loving event with the chefs and associates.
This year's Chef & Child fund-raiser will take place May 4 at The Mirage. For tickets and information, call Michael Ty, 733-4444.
Students appreciated
Being part of the student appreciation luncheons that take place throughout the school year in the Palace Court restaurant at Caesars Palace for students of the Robison Middle School is another heartwarming pleasure.
CP President Dan Reichartz and his wife, Denise, wanted to let young people know that their efforts to be good students and good citizens, despite all odds, were recognized. The result is the luncheon series, now in its fourth year. Students who attend the coveted lunches are chosen not only for academic achievement but for their effort to improve and for exemplary behavior.
It is a joy to watch the students enter the gorgeous Palace Court dining room and to watch them react as they sit down at beautifully set places that include a proclamation of their achievements, a Caesars medallion and Caesars coins made of chocolate.
Caesars Executive Phil Cooper greeted the group and made them welcome. At each table was a Caesars executive: Front Office Manager Bruce Green, Catering Manager Carol Grieco, Cafe Roma Manager Jose Valdez, National Sales Manager Amy Riley, Front Door Supervisor George Vera, Caesars Salon Hair Designer Anthony Rais (his makeovers were featured in the January issue of Cosmopolitan), Caesars Magical Empire Marketing Director Monique Michaels, Slot Tournament Coordinator Becky Martino, Coordinator and Administrative Assistant Joan Reinitz and Director of Public Relations Debbie Munch.
Of course, staff members from Robison accompany the youngsters. Dean of Students Milana Winter, who deals mostly with problems, says it is the highlight of her year to visit with "the stars" of Robison.
Star students at my table were Elizabeth Clotts, Lionel Lofton, Jharell Paez and Luis Guinea, who were charming lunch mates.
After lunch, a swan-carved cantaloupe filled with fresh fruit, chicken Parmagiana and a delectable spring dessert sampler, the students each had a turn at telling who they were and why they had been chosen. Then the Caesars people identified themselves and described their jobs. It was a lively exchange of information.
It has become a tradition for the students to take the floral centerpiece. They solve the dilemma of who gets it by sharing the flowers and ornaments so that everyone gets some. It's that kind of problem-solving that makes them candidates for the lunches at Caesars and future good citizens.
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