Join us for an electric evening of
food, drinks and entertainment to support
The Power of Education School in Haiti
Wednesday June 5th from 6-10pm 
20 Monroe Live

Four of Grand Rapids' top chefs will be competing to be crowned Chopped GR Champion. Guests will enjoy a roaming dinner and desserts while watching the show. Raffles, silent and live auctions between rounds of cooking. Cash bar available throughout the night. Event tickets will be limited and are sure to sell out. Check back in early April to get yours! 

Tickets will go on sale in early April

ALL PROCEEDS OF THIS EVENT WILL BE USED TO FUND SCHOLARSHIPS, EXPAND PROGRAMMING AND BEGIN BUILDING RENOVATIONS. **​If you are unable to attend the event, but would like to make a donation to the GR Chopped Challenge Fundraiser, follow the donate button below.

The Power of Education School

The Power of Education Foundation opened a school in Port-au-Prince, Haiti in 2010 and currently supports 235 students grades K-9 with quality education, nutrition support and health care. This school has become the anchor in a vulnerable community, providing a safe place for children to learn and community groups to meet. For eight years, the school operated out of a rented building, but last year we raised the funds to purchase the building! This year we are raising money to fund scholarships, expand programming and begin renovations.

MEET OUR CHEFS

Chef Jenna Arcidacono
Amore Trattoria Italiana
5080 Alpine Ave NW
Comstock Park, MI 49321

Award winning Chef Jenna brings a taste of the old world to Grand Rapids.   Amore Trattoria was named Top 10 restaurants in Grand Rapids Magazine 2017.   Jenna was also named one of Grand Rapids top 50 most influential women and has been featured on The Food Network as a guest on Guy’s Grocery Games.
Jenna’s warm personality and culinary expertise keeps people coming back for her old world recipes inspired by her Mother-In-Law and the regional cuisines of Italy.  Amore Trattoria is a gem on the north side of Grand Rapids and has gained popularity due to the full-flavored dishes and personalized service.

Chef Jeremy Paquin
2018 Chopped GR Champion
Grove
​919 Cherry St SE
Grand Rapids MI  49506

“Cooking is where my passion has always been. It’s what I do; it’s what I’ve always done.” Jeremy Paquin began working for Essence Restaurant Group in 2015 at Bistro Bella Vita before transitioning into the role of Head Chef at Grove and winning Grand Rapids Best Restaurant for 4 consecutive years.
 
The combination of ingredients and simplicity in presentation is a key point in Paquin’s cooking philosophy, which has changed throughout his career in cooking. At 37, Paquin said his focus is cooking food people will recognize and want to eat, a shift from his early 20s,
​ fresh out of San Jacinto College, near Houston, he was eager to cook “fussy food with 80 ingredients and an immaculate plate.”
 
Prior to joining ERG, Jeremy brought the farm-to-table concept to Muskegon with the venture Mia and Grace. Jeremy’s roots of crafting dishes prepared from fresh, local products align with Grove’s fundamental value of thoughtfully prepared cuisine.

Chef Oscar Moreno
MeXo
120 East Fulton
Grand Rapids MI 49503

Chef Oscar Moreno is from Puerto Vallarta, Jalisco, Mexico. He has been the executive chef for Baker Loft Events, Theodore’s Restaurant, Serafina’s, Sandy Point Beach House and now can be found at his brand new place MeXo. Food has always been important to his family, and he has worked under chefs from several different countries. This has enriched his appreciation for different cultures, and led him to make his career working in resorts, hospitality, international cuisine and restaurant management.
MeXo is located in the heart of downtown Grand Rapids across the street from the Children's Museum. It is a prehispanic influenced Modern Mexican cuisine featuring Chef Oscar’s authentic regional cuisine; craft margaritas, extensive tequila and mezcal selection; and homemade tortillas.

Chef Luke Verhulst
Reserve
201 Monroe Ave NW
Grand Rapids MI

Luke, a Grand Rapids native, started working in professional kitchens as a teenage and has never looked back. He quickly moved up the culinary ladder, finding his way to Reserve in 2012. Here he is able to hone his craft, focusing on whole animal butchery and charcuterie and is a vibrant supporter of locally grown and responsibly raised product. Luke sees everyday as an opportunity to grow and innovate, both personally and on the plate. He lives on the West Side and when not in the kitchen, loves to get out for a long motorcycle ride.