Author, TV Personality, and National Spokesperson for Spoons Across America Jacques Pépin (the first recipient of our Award for Excellence) presented the Individual Award for Excellence to Gail Simmons while Bill Yosses, former White House executive pastry chef and founder of Kitchen Garden Laboratory presented the Corporate Award for Excellence to the New York Times Food Section and Food Editor Sam Sifton in front of more than 200 guests including food industry leaders and culinary educators at The Essex House in New York City
The event also included a live auction with one-of-a-kind travel and dining packages by Auctioneer Sebastian Clark, Estate Services, Rago Arts & Auction Center. The live auction featured a tour of the Union Square Greenmarket and lunch at Breads Bakery with Gail Simmons, dinner with Jacques Pepin at Betony, and a private cooking lesson for 5 Children with Chef Bobo, Executive Chef at the Calhoun School of the Calhoun School.
“The benefit this year was awe inspiring. Our guests enthusiastically embraced our honorees and the mission of Spoons Across America ̶ to educate children and families about the benefits of healthy eating” said James Grosso, SAA’s Executive Director.
“Feeding children and providing underserved communities with access to nutritious food has always been a cause close to my heart, and Spoons Across America shares this commitment. It’s truly an honor to be given this award,” said Gail Simmons. “Their work in teaching future generations about healthful eating practices and where food comes from is an inspiration and so crucial to every child’s growth and development.”
“The Times’s core purpose is to enhance society with high-quality news and information,” said Sam Sifton. “We are honored that our work in reporting on and writing about cooking and food resonates with the mission of Spoons Across America, and to accept this award for our work alongside them at Kids Kitchen and The Times’s Taste of the World Expo.”