That's a Wrap! (And We're Excited for More)

The inaugural school year for Brigaid is now in the books!  This past year has been an amazing experience for everyone involved and a reminder of how much impact an engaged community can have in a short period of time.  Over the course of the 2016-2017 school year, Brigaid chefs and their school staff served over 800,000 (!) meals to New London students, and we look forward to serving many more in the years to come.

As always, we are still looking for talented chefs to join our growing team. To apply, please send your resume to hello@chefsbrigaid.com.

Below is a snapshot of some of the things we’ve got cooking:

  • Brigaid helps raise $110,000 for the New London Education Foundation’s Last Dollar Scholarship program
  • Our Brigaid chefs are staging at some of the best restaurants in the country this summer
  • Brigaid makes the menu at In Situ, Corey Lee’s new restaurant in the San Francisco MOMA

Brigaid helps raise $110,000 for the NLEF Last Dollar Scholarship program

A few weeks ago, some of the world’s most renowned chefs, from Jacques Pépin to René Redzepi, spent an evening cooking for guests at Stone Acres Farm in Stonington, CT, all to support the New London Education Foundation’s Last Dollar Scholarship program.  Organized and hosted by the Brigaid team with the help of many local leaders, this fundraiser was able to raise $110k (after costs) for the foundation, enough to send 24 New London students to college through this scholarship program.

On why Brigaid organized the event, founder Dan Giusti, said that “beyond the impact we have in the cafeteria, we want to help them further. We want to help send them to college.”

If you want to learn more about this event, you can see more pictures on our Facebook page and read the Daily Meal’s coverage of the event here!

Photo by Winter Caplanson at CT Food and Farm

Photo by Winter Caplanson at CT Food and Farm


See what our Brigaid chefs are up to this summer

Chef Wes Barrington at State Bird Provisions

Chef Wes Barrington at State Bird Provisions

With founder Dan Giusti’s connection to the world of higher gastronomy, we have pushed our Brigaid chefs to relentlessly improve their craft.  In addition to rolling out a brand new menu for the summer program in New London, and as part of Brigaid’s professional development offering, a number of our chefs will be staging and working at some of the best restaurants in the country this summer.

Chef Wesley Barrington, the head chef at Winthrop STEM Elementary Magnet School, spent a week at The Progress and State Bird Provisions (both restaurants earning a Michelin star) in San Francisco earlier this summer.

Chef Ryan Kennedy, the head chef at New London High School, worked at Blue Hill at Stone Barns in Pocantico Hills, NY, which was recently named the 11th best restaurant in the world.

Chef Tyler Guerin, the head chef at Nathan Hale Arts Magnet School, will be working at SingleThread Farms in Healdsburg, CA, which earned an unprecedented four star review in the San Francisco Chronicle in its first review.

Chef April Kindt, the head chef at Bennie Dover Jackson Middle School, will be at Rustic Canyon Wine Bar and Seasonal Kitchen and work under the critically-acclaimed chef, Jeremy Fox.

Last, Chef Angeline Chiang from Bennie Dover Jackson Middle School will be at the James Beard Award-winning Blackberry Farm in Townsend, TN.


Brigaid makes the menu at In Situ

Our food is now art!  Brigaid’s BBQ chicken lunch, which we have been serving throughout the year in each of our New London schools, has made the menu at Corey Lee’s newest project, In Situ, located inside of the San Francisco Museum of Modern Art.  In keeping with the museum’s theme of showcasing art from around the world, In Situ pays homage the chefs from around the world, featuring a rotating menu of dishes directly inspired by the likes of David Kinch’s Manresa, Albert Adrià’s Tickets, and now, Brigaid.

Instagram post (@insitu_sfmoma)

Instagram post (@insitu_sfmoma)

Brigaid’s featured dish, BBQ chicken served alongside cornbread, red potato salad, and baked apples, is available all summer to kids aged 12 and under.  Even better, for every BBQ chicken meal served, $1 is donated to the New London Community Meal Center.