The Burnt Chef Project gala dinner raises over £32k
Out of the Shadows, the first ever gala dinner hosted by The Burnt Chef Project, raised more than £32,000 for the not-for-profit social enterprise.
On 17 November, the organisation welcomed almost 200 chefs, operators, manufacturers, suppliers and industry associates to the Vitality Stadium in Bournemouth. The inaugural gala dinner was an evening to reminisce, raise awareness and celebrate the work of the project. It presented an opportunity for the sector to reflect on the need for mental health support and the effort to eliminate mental health stigma in the hospitality industry.
A charity raffle and silent auction, with prizes including a session in the ring with boxing legend, former heavyweight world champion and guest speaker for the evening, Frank Bruno MBE, helped raise a combined total of more than £32k.
Initially launching in Bournemouth in 2019, the decision to host the dinner at AFC Bournemouth’s Vitality Stadium was seen as somewhat of a homecoming for The Burnt Chef Project. Guests enjoyed a three-course dinner, prepared by AFC Bournemouth’s head of catering operations, Paul Fudge and his team.
The night's headliner, Frank Bruno MBE, then took to the stage. A boxing icon and previous heavy-weight champion of the world, Bruno has openly discussed challenges he has faced with his own mental health over the years.
On the success of the gala dinner, Kris Hall, founder of The Burnt Chef Project, comments: "I could not be more proud of how our first Out of the Shadows gala dinner went – it’s credit to our extremely dedicated and hard-working team of individuals.
"I want to take this opportunity to say a huge thank you to our partners, Unox, Talenthive, Liberation Group, Performance Leadership Group and the team from AFC Bournemouth as without them, we simply couldn’t have organised the event. I would also like to thank Jed Stone, Joe Bellman and Frank Bruno MBE for their time and support at the event. To have almost 200 of the industry’s most influential operators and suppliers in one room was fantastic and to have raised more than £32,000 is nothing short of extraordinary – thanks to everyone involved.”
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