Miami, FL, April 16, 2009 –(PR.com)– Chef Adrianne Calvo, a renowned figure in the culinary field, recently lent her considerable talents to the patients and families of St. Jude’s Research Hospital, the leading private pediatric oncology research institute in the United States. Chef Adrianne, a resident of Miami, Florida, traveled to Memphis, Tennessee between April 7th and April 9th, a three day period that saw the prodigious culinary artist devote time, acumen, and a supportive ear to terminally ill children and their caregivers.
Chef Adrianne, whose association with the hospital began several years ago, attempts to provide as accommodating a menu as possible to the patients of the institution during her stays. Her stated mission is to provide both the sick and those who grieve and manage their illnesses with a savory respite from the substantial toll that battling a terminal disease inevitably takes. Invariably, the relatively brief but intimate contact she has with St. Jude’s patient and patient family populations leaves an indelible impression on Chef Adrianne.
“I work for St. Jude’s because it is a cause that has sincerely touched me”, says Chef Adrianne. “In my opinion, there’s nothing more important or more beautiful than the efforts to save a child’s life.”
During her visit, Chef Adrianne prepared a number of meals upon the individual requests of the young patients of St. Jude’s, including several recipes native to the various countries outside of the United States that many of the children originally hail from. Due to a general lack of availability of ingredients for Hispanic and ethnic dishes in the Memphis area, Chef Adrianne and the support staff that accompanied her transported 150 pounds of food themselves on their flight to Tennessee.
Chef Adrianne was stationed at St. Jude’s Target House residential apartment complex during her stay, a full-time living facility for the longest-tenured patients of St. Jude’s and their families that is fully sponsored by the retail conglomerate that serves as its namesake.
St. Jude’s Research Hospital is uniquely positioned as a leader in both pediatric cancer treatment and research. The hospital, founded in 1962 by the late entertainer Danny Thomas, has been the site of some of the most important advances in cancer treatment globally. The institution is staffed by a considerably distinguished and accomplished collection of doctors, nurses, researchers, and support personnel. As per the hospital’s official website, “St. Jude researchers are published and cited more often in high impact publications than any other private pediatric oncology research institution in America.”
Chef Adrianne’s notable professional accomplishments include her cookbook, Maximum Flavor, and her related product line, Maximum Flavor Essentials; numerous appearances on local and national television; her designation as one of the 50 Best Chefs worldwide by industry journal Chef Report; and various stints as a personal chef for a number of luminaries in the entertainment industry.
Chef Adrianne, whose time at St. Jude’s represented an extremely rare absence from the management of the considerably successful Kendall, Florida restaurant that bears her name, will continue to make the hospital a focal point of her charitable efforts in the future.
Maximum Flavor Essentials