The Alzheimer’s Association, Rochester and Finger Lakes Region, will host its Apprentice Cook-Off Gala from 6 to 9 p.m. April 26 at Hyatt Regency Rochester, 125 E. Main St.
Guests will be the judge of gourmet dishes prepared by Monroe Community College culinary students and their senior living chef mentors during the interactive evening.
“This event is a great opportunity to showcase student talent in our community while raising funds to support this important cause,” said JoAnne Ryan, vice president for development and marketing for Alzheimer’s Association. “More than 5 million Americans are living with Alzheimer’s disease, including 390,000 people ages 65 and older in New York state. This gala serves as an opportunity to raise awareness and funds to put an end to a disease directly affecting our community while getting to sample delicious cuisine from exclusive chefs that the general public doesn’t usually have the opportunity to try.”
Culinary students will compete for scholarships awarded by popular vote as well as the Top Chef Award given by a panel of celebrity judges, including news anchor Norma Holland, who will serve as master of ceremonies. Other panelists are anchor Maureen McGuire; Stewart Putnam, immediate past chairman of the National Alzheimer’s Association Board; Mary Ellen Burris, senior vice president of consumer affairs; Maggie Brooks, vice president of strategic initiatives for the Regional Transit Service; and Joseph Cipolla, executive chef at The Kitchen.
Each dish in the competition will be paired with wine tastings, and guests will have the opportunity to win prizes and experience a wine pull, a silent auction and spirit tastings from Black Button Distilling. Guests will also enjoy live musical acts by local performers, including The Eastman Saxophone Project.
Proceeds will support research and Alzheimer’s Association programs for the more than 30,000 local people living with Alzheimer’s and dementia.
Tickets cost $150 per person and can be purchased through April 21.
For information, call 585-760-5400 or visit