October's Guest Chef Dinner Event is going to be quite a culinary industry treat as culinary sustainability trailblazer, Chef Chris Galarza, enters our kitchen to work with our students to prepare and present a multicourse meal for our lucky guests.

This event will take place at our facility in Hazelwood on Wednesday, October 30th, from 5:30-8pm ET.

First Course
Roasted Beet & Carrot Salad
Shaved Fennel, Candied Walnuts, Whipped Goat Cheese, Honey Vinaigrette, Arugula
(allergens: nuts, dairy)

Second Course
Wild Mushroom & Leek Risotto
Chanterelle Mushrooms, Roasted Butternut Squash, Fresh Thyme Parmesan Crisp
(allergens: dairy)

Third Course
Seared Duck Breast w/ Cranberry & Rosemary glaze
Roasted Brussel Sprouts, Parsnip Puree
(allergens: dairy)

Fourth Course
Venison Loin w/ Apple Sage Compote
Roasted Turnips, Buttered Farro, Sauce Bordelaise
(allergens: dairy)

Dessert
Pumpkin Pot de Crème
Spiced Ginger Crumble, Caramelized Pear, Walnut Caramel, Whipped Crème Fraiche
(allergens: eggs, dairy, nuts)

A LITTLE ABOUT CHEF CHRIS, CEC FOUNDER AND CEO:

Chef Christopher Galarza is a pioneering force in the culinary world, known for his unwavering commitment to sustainability and innovation in kitchen design. As the founder of Forward Dining Solutions LLC and co-founder of EcoChef, Chef Galarza has become a leading advocate for decarbonizing commercial kitchens and championing the Green Industrial Revolution within the foodservice industry. His work is driven by a deep passion for environmental stewardship, and he is widely recognized for his efforts in educating and empowering chefs, culinary professionals, and designers to adopt sustainable practices.

Chef Galarza’s impressive career spans roles in some of the most prestigious kitchens in the country, including The Greenbrier and Carnegie Mellon University. His expertise in cooking with electric and induction technology has positioned him as a sought-after consultant and speaker, guiding establishments towards more energy-efficient and environmentally friendly kitchen operations.

In addition to his professional endeavors, Chef Galarza serves as the President of the American Culinary Federation (ACF) Pittsburgh Chapter and the President of the Pittsburgh Culinary Initiative, where he leads initiatives to enhance culinary education and promote sustainability in the industry. He is the author of the bestselling book, "Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry," which serves as a crucial resource for those looking to navigate the future of sustainable culinary practices.

Chef Galarza's vision extends beyond individual kitchens; he is dedicated to transforming the entire foodservice industry. Through his work with EcoChef, Chef Galarza is setting new standards for kitchen electrification and decarbonization, helping to create healthier, more efficient, and sustainable environments in commercial kitchens worldwide.

Read what the Post-Gazette had to say about Chef Galarza last month.

PLEASE NOTE that this a fixed menu, and while we do our best to accommodate guests regarding food allergies, menu substitutions may not be possible. Please keep in mind that our kitchen is not a nut-free facility.

If you have food allergies and would still like to attend, please contact us before purchasing your tickets to make sure we can accommodate.

A Little About Our Guest Chef Dinners:
In our commercial and training kitchen, Guest Chef Dinner events give our culinary training students the opportunity to work with chefs from across Pittsburgh and gain valuable work experience. Proceeds from these events go right back into our nonprofit's training and transitional employment programs.
When you purchase your ticket to a Guest Chef Dinner, your dollars make change.