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Ricky “Chef Homeboy” Winchester has a passion for cooking and baking. As owner of Homeboy’s Catering, he is truly in his element when cooking.
“Chef E” has a passion and love cooking that started at the young age of 9. Erica Baldwin mirrored her grandmother who was a chef as well. Today, Chef E is the owner of the catering company, Klassy Kuisine. Erica feels blessed to be able to share my gift, her love of cooking, with the world.
Josh Harb works at the Pineville Police Department where he has been a Sergeant on Patrol protecting the community for the past 13 years. His son, a US Marine, will be with him at the event. We are proud of both their service, and look forward to the Father-Son combination highlighting both Police Officers and Marines for the Cooking with Funchess event.
Josh enjoys getting to know and serve the community. Cooking has always been a part at any of his family gatherings. No matter the occasion, there is one thing you can bet on – good food! Josh is making Carolina Chili because it is one of his son’s favorite food. His son will be stationed in Hawaii next month, so there is no better way to show his love of family and food by preparing this dish.
The owner of a local, home-based catering company, Ivy Joines offers a twist on vegan and Southern meals with East African flavor. Leah’s Living Kitchen represents the soul of the two kitchens close to her heart – Southern and East African.
Chef Daniels is the former owner of Street Spice Food Truck and a graduate of Johnson and Wales. Bringing over 15 years of industry experience, his street food cuisines are inspired by his hometown of Brooklyn, NY with a southern twist.
Chenelle Monique is a self taught Chef and Baker who’s been in the kitchen most of her life. She moved to the Carolinas from Detroit, Michigan 9 years ago. Chenelle is a Military mom with 5 children. Cooking is life for her.
Kevin Robinson has been a Chef for over 20 years. A former team chef of the Charlotte Hornets, Chef Kev has been the owner of A Taste of Heaven Catering Inc for 16 years.
LaTorshia White hails from Greenwood, SC where she was the “taste tester” as her mom prepared meals. Latorshia is also a big fan of Rachael Ray. Now, meals come to LaTorshia naturally and she regularly creates her own recipes. This “Kitchen Kween” has goals to inspire others to become great cooks.
Chef Phill discovered his passion for cooking after having a successful career in the US Army. He graduated from Le Cordon Bleu School of Culinary Arts in 2012. Most recently, Chef Phill was seen cooking for the Braxton’s on WeTV’s show the Braxton Family Values on 9/27/18.
Bio coming soon
Voted “Best Private Chef Charlotte ‘16” Originally from Boston Chef Ross earned a Degree in Culinary Arts from Newbury College in MA. In ‘09, Ross made Charlotte home & he operates his private chef service “Purple’s Side of the Table”
Adjoa “Joya” Courtney is a breakout Personal Chef taking CLT by storm with her twist on the southern classics making it completely vegan. In just over a year she has an amazing online rapport, continues to have several sold out pop ups, teaches vegan cooking classes, meal preps, and host private dinners.
Originally from Red Spring, North Carolina, Mark Oliver has been in the culinary, food and beverage industry for 7 years. Known to some as Big Kuntry Eats, Mark earned his culinary food and beverage degree from Johnson and Wales University. He’s excited to participate in Cooking with Funchess – Southern dishes are his favorites to cook!
Douglas Cordell Weathers II, originally from Columbia, South Carolina, got his start in cooking from his mom. The 24 years old who resides in Charlotte, North Carolina cites his mom as the motivating force for his cooking. “She wanted me to be able to cook and not have to depend on anybody else.” Now Cordell truly enjoys cooking and finds it therapeutic. Remember, mom is always right!
Park Road Shopping Center4201 Park RdCharlotte, NC 28209
The intent of this information is to inform and confirm your role as a “chef” during the 2018 Cooking With Funchess Charity Event, and the role of event sponsors. Signing and submitting the application will demonstrate the willingness and agreement to carry out all expectations of your participation.
It is with clear understanding that chefs are responsible for the following:
Provide sample servings of a food dish/item. You should prepare at least 200 (one ounce) single servings. (Estimated attendance of the event is 500)
Note any ingredients that are common food allergens (form to be provided)
Be available to answer questions about the contents of the dish for those who may have allergies, dietary restrictions or religious objections.
Bring your own chafing dishes or crock pots for serving and warming food. Food presentation is the responsibility of each chef.
Bring your own serving utensils to handle your own food. (Plates, forks, spoons, serving cups, napkins, etc. will be provided by the event organizers.)
Please Note: All food must be ready to be served by 5:30 PM sharp.
It is with clear understanding that the event organizers are responsible for the following:
Polo Kerber, Event Organizer – (716) 398-2183, firstname.lastname@example.org
Warkreh T-Toe, Event Organizer – (267) 259-4504, email@example.com
Danielle Turnipseed, Event Organizer – (404) 441-4635, firstname.lastname@example.org