The 2022 Atlantic Cape Restaurant Gala raised the most money ever in its 39 year history – $240,675 for Academy of Culinary Arts scholarships.
By NANETTE LoBIONDO GALLOWAY
ATLANTIC CITY – The 39th annual Atlantic Cape Restaurant Gala, held Thursday at Harrah’s Resort, raised a record amount of funding to support scholarships for Academy of Culinary Arts students at the sold-out event.
Atlantic Cape Foundation President James Rutala said the event raised $240,775 for scholarships and emergency relief for culinary students.
It was the second highest grossing event since the gala’s inception, surpassing the amount raised in 2007. A total of $3.8 million has been raised since the event started in 1983.
Atlantic Cape Community College President Barbara Gaba said it was great to again see the gala celebrated indoors. Due to the COVID-19 pandemic, last year’s event was held outdoors in a less formal atmosphere. But Thursday’s food and drink extravaganza brought out the tuxedos and glittering gowns.
“It’s so great to resume indoors again, and we appreciate all the support for our students in the culinary arts program,” Gaba said. “We also appreciate the support from our sponsors, the restaurants that participated and for Harrah’s accommodating us.”
The event was held in the Wildwood Ballroom with the theme “Immersion: A Culinary Immersion Experience,” with the room decorated with the colors found in Vincent Van Gogh’s “A Starry Night.” Attendees posed for pictures in front of a starry night background and the tables were decorated with yellow sunflowers and a blue accent.
The event showcases the work of students attending the Academy of Culinary Arts, which included preparing specialty appetizers, assisting with an ice carving demonstration and serving up sumptuous desserts. Thirty-four area restaurants, including three from Margate – Bocca Coal Fired Bistro, Johnny’s Café and Tacocat, served up samplings of their fabulous fare.
ACA student Brittany Bates, 23, of Somers Point, who was part of a team of student serving up tasty meatballs, said she plans to open a bakery someday. She is enrolled in the academy’s Bakery and Pastry program and likes to make baked goods at home for family members, but on Thursday, she was helping with creating some of the sauces needed for seafood dishes.
Atlantic County Commissioner Amy Gatto of Mays Landing was one of 750 college supporters to attend the sold out event this year.
“I’m glad to see it back in its full glory, especially with this year’s honorees. Chef Kelly McClay is very deserving after all her years as a chef educator, and of course, we love the food,” she said.
Chef Amy Manzione of Stir It Up Catering in Northfield, who was serving up a scrumptious dish during the cocktail hour – pork over forbidden rice cake with diacon salad and an orange siracha aioli – said it was her first year as a chef participant.
“It’s great to be here,” she said. “I graduated from the Academy of Culinary Arts in 1999 and came to the event as a guest in 2010, and now it’s my first time here as a restaurant.”
One of the highlights of the evening was academy graduate and world class ice sculptor Peter Slavin, assisted by several academy students, building an ice sculpture that when completed honored the academy’s 40 years of educating future chefs.
The event not only raises money for scholarships and students with financial needs, it honors those who have supported the college and the community.
This year’s honorees included the Mullock family, who has dedicated their efforts to humanitarian causes around the world, including sponsoring an orphanage in Somalia and building of a halfway house for street kids in Uganda.
Family patriarch and U.S. Army veteran Robert “Bob” Mullock has served on the Atlantic Cape Foundation Board of Trustees and hosts the foundation’s annual Scramble ‘FORE’ Scholarship Golf Tournament at his Cape May National Golf Club. That event also raises thousands of dollars to benefit students’ educational needs.
But it was retired as dean of the culinary academy, Kelly McClay who in her acceptance speech credited the academy for turning out quite accomplished chefs who have gone on to open restaurants not only in the South Jersey area but also around the world. In a pre-recorded video, McClay mentioned every chef educator who provided the students with an education rivaling those provided at expensive international culinary schools.
During her tenure at Atlantic Cape where she was loved by all of her students and peers, McClay led and managed numerous culinary events that featured the students’ work, and was always a tireless advocate for them. She instituted the academy’s study abroad program and upgraded the curriculum to incorporate sustainable food concepts using locally sourced farm fresh foods. And, she re-established the college’s greenhouse, which is filled with a myriad of herbs and vegetables used in the college’s culinary kitchens.
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