MCI chefs & students join “Pierogi for Peace” fundraiser on May 9

Cincinnati State Culinary faculty and students are supporting the “Pierogi for Peace” fundraising event on Monday, May 9, presented by Cincy Chefs Cook for Ukraine, in collaboration with Cincinnati-Kharkiv Sister City Partnership.

• Since war erupted in Ukraine more than two months ago, the non-profit organization World Central Kitchen has served 15 million meals in Ukraine and seven neighboring countries.
   
• Now, Cincinnati’s culinary community– including the College’s Midwest Culinary Institute– is joining to show their support for the embattled nation.

“Pierogi for Peace” will raise money for World Central Kitchen and Cincy4Ukraine. The event takes place May 9 from 6 to 9 p.m. at OTR StillHouse (Knox Joseph Distillery) at 2017 Branch St.

• Guests can expect three pierogi stations, staffed by chef-volunteers who will sauté and serve the pierogies piping hot.
   
• Desserts and sweet nibbles will be provided upstairs in the Bottle Shop, weather permitting.
   
• Tickets for the fundraising event are $100 and can be purchased at www.cincychefs.com.

The chefs from the Midwest Culinary Institute are joining other Greater Cincinnati chefs in a show of solidarity for Ukraine and the work of World Central Kitchen.

• Chef Greg Skibinksi and his team made 255 pounds of filling, including 75 pounds of potato filling, 105 pounds of pork and mushroom filling, and 75 pounds of “Kapusta” filling (sweet and sour cabbage).
   
  “One thing I learned from the beginning of my apprenticeship in culinary was to help others and always give back,” Chef Skibinski said.
   
• MCI student Andrea Lazos, who owns Chavelita Bakery, also pitched in with a batch of pierogi filling.
   
  
• Chef Grace Yek and MCI student Peter Jula rolled out 300 portions of black and white Peanut Sesame Brittles (photo at right) for the dessert menu.
   
  “The alternate brittle colors of black and white symbolize light and hope in the face of despair,” Chef Yek said. “Ukraine’s strength and solidarity in this catastrophe is simply awe-inspiring.”
   
• Chef Betsy Lasorella and Chef Meg Galvin will be volunteering at the event on May 9.

“Pierogi for Peace” was organized by Chef Suzy DeYoung, the founder of La Soupe. Chef DeYoung has rallied more than 30 local restaurants and chefs to come together for the fundraiser. So far, she and her army of volunteers at La Soupe have rolled 1,800 pierogies.

“We even have a Ukrainian dance troupe who will perform at our opening ceremony,” Chef DeYoung said.

(Reporting and photo provided by Chef Grace Yek)