Fall fundraisers cook up support for United Way

This article was published on: October 18th, 2022

Niagara College students, faculty and staff have been showing off their culinary talents for a good cause this October. Two recent events held at the Daniel J. Patterson Campus in Niagara-on-the-Lake – a unique culinary pop-up event and an employee chili cook-off – raised funds in support of the College’s United Way workplace campaign ‘NC Cares.’

Oct. 13 NCBC Chili Cook-off

two women serve themselves chili from a crockpot

Staff member Cara Ravesi (left) samples chili with Nancy Pye, event co-organizer and 2nd place  winner.

On Oct. 13, NC International hosted its first annual NCBC Chili Cook-off, which raised $200 in support United Way Niagara.

The event featured seven delicious chili entries made by employees vying for the title of ‘Chili Champion.’ The friendly competition, held in the NCBC building (suite 206), was judged by President Sean Kennedy, Vice President Research and External Relations Marc Nantel, and Chef Professor Dan LeBlanc.

In the end, Holly Catalfamo was crowned NC’s first ‘Chili Champion’ for her family’s favourite comfort food – a thick hearty chili with a distinct combination of sweet and spicy flavours. Second place went to Nancy Pye with Teresa Chordash rounding off the podium in third place.

All contestants received a ribbon and small token of appreciation for their entries, which employees sampled for a donation to the United Way. Special thanks goes out to International staff members Nancy Pye and Cindy Andrews for spearheading the initiative, as well as all contestants, judges and tasters.

two women wearing Niagara College shirts smile at the camera; one holds two bowls of chili

Nancy Pye (left) and Cindy Andrews from NC’s International division organized the first annual NCBC Chili Cook-off on Oct. 13 in support of United Way Niagara.

Oct. 14 culinary pop-up

A culinary pop-up event on Oct. 14 raised $485 for United Way Niagara.

The stand-up reception was held during class with a group of Culinary Management students who prepared six impressive food stations featuring meat, fish, and plant-based dishes. Guests, who represented multiple areas from the College, were asked to make a minimum $15 donation in support of United Way to attend the unique experience.

Special thanks to the talented culinary students, Chef Professor Olaf Mertens, Chef Professor Scott Baechler, Sarah Scott and her team, and all ‘foodies’ who attended the event in the culinary lab.

Oct. 21 Final Exam Dinner

The Culinary Management program will support the United Way once again on Oct. 21, when it hosts its inaugural Culinary Arts Final Exam Dinner in the Benchmark dining room (5:30 p.m. start). Guests will enjoy a five-course, sit-down, full-service dinner prepared by culinary students, along with two glasses of wine.

Limited tickets are available at a cost of $99 plus tax with $10 from each ticket sold going to the United Way. Guests must be 19 years of age to attend. Tickets may be purchased via Eventbrite.

Make a donation to United Way

In addition to attending or organizing a fundraising event, employees can support NC’s United Way campaign by making a donation through payroll deduction or United Way’s online pledge form.

The College’s workplace campaign runs through Dec. 9. All employees who donate at any time during the campaign period in one of the following categories, will be entered for a chance to win prizing (draw after Dec 9):

  • Employees who maintain their donation (1 chance to win)
  • Employees who increase their donation (3 chances to win)
  • Employees who make a first-time donation (5 chances to win)

With a $50,000 fundraising goal, every donation counts. For more information, visit the NC Cares website.