Lee launched Rescuing Leftover Cuisine, a nonprofit organization that targets both the prevention of quality food waste and putting an end to hunger, in New York City in the summer of 2013.
Then, there's the inspiring Robert Lee who left Wall Street to start Rescuing Leftover Cuisine, a food rescue organization with more than a dozen chapters around the country.
When Cuisine a Roulettes, the organization that last year served 186,000 meals to needy homebound and forgotten seniors in the Central Los Angeles area, stages a fund-raising event, it's done with plenty of pizazz.
Ms. Hayes, 33, also writes cookbooks (in the predawn hours before her farmwork begins), agitates and advocates for local causes, lectures national organizations about sustainable cuisine and advises those closer to home, like the staff members of Senator Hillary Rodham Clinton.
One of the most anticipated celebrations is "Cultural Rhythms," a festival showcasing student performances and ethnic cuisine from more than 30 clubs and organizations.
Each organization received $200 to create a dish that reflected its culture's daily cuisine.
"There are different kinds of pizza," admits Tony May Tony May, the owner of several Italian restaurants in New York and president of the Gruppo Ristoratori Italiani, an organization of food professionals working in the U.S. dedicated to promoting Italian cuisine.
On paper, Day 1 was dedicated to visiting a local purveyor with the chef de cuisine, Eric Ziebold; preparing pasta with a commissaire, Donald Gonzales; and getting an introduction to sauce making and the organization of ingredients and tools that, in classic French cuisine, is called mise en place.
Explore arts and culture, recreation and sports, more than 350 registered student organizations, and many opportunities for dining on campus and in the neighborhood, from food trucks to fine cuisine.
