Chef de cuisine at Gracie’s, Stacy Krebbeks, has been busy this fall. Chef Stacy and a team from Gracie’s volunteered their time and served a special BBQ menu for the 14th annual Recipe for a C.U.R.E. Sunday Brunch on Oct. 2 at Arbor at the Port.
C.U.R.E., Childhood Cancer Association, was founded in 1976 by a group of families in Rochester who had lost their children to cancer. The goal of C.U.R.E. is to support the children going through treatment, their families, and those that have lost a child.
Chef Stacy, who has been volunteering as a professional chef in this annual brunch for more than ten years, was joined by 280 attendees, 15 Rochester area professional chefs, RIT’s Ritchie, and four Gracie’s staff members. The Gracie’s team curated an impressive BBQ menu, as BBQ has become a trending brunch staple. The menu consisted of BBQ brisket sliders, tangy mustard slaw, bacon potato salad, and collard greens with homemade blueberry sriracha and honey BBQ sauces. “I’m really proud of everyone that came together at RIT to put this event on, and we are excited to make this an even bigger event in the future and have additional staff participate,” Krebbeks stated.
C.U.R.E., Childhood Cancer Association, has been partnering with the American Culinary Federation (ACF) for the last 14 years, hosting a special fundraiser that raises support for C.U.R.E. over brunch by professional chefs in the Rochester community. Holly Dutcher, executive director of C.U.R.E., stated, “We are so incredibly grateful to be partnering with the ACF. It’s a privilege to work with such talents and we appreciate how the menu is meticulously created, ensuring it is well-balanced.”
Ten C.U.R.E. kid chefs helped at the event, and Gracie’s was able to work with kid chef, Ryker, during the event. Ryker was diagnosed with Leukemia B cell in January 2020 and finished his treatments in June of this year. Ryker loves sports and Karate, video games, and loves being around people and animals.
Chef Stacy has been part of the American Culinary Federation (ACF) in Rochester for over ten years and a Trustee for the board for over five years.
He participated in the Chef of the Year Cook-off event in Rochester with RIT Dining’s Executive Chef, Herlan Manurung, on Nov. 14 at Foodlink, serving Asian pork belly bao with pickled shitake mushrooms, daikon slaw, and chasu sauce. This event is organized by the Rochester chapter of the American Culinary Federation.