40 soup recipes were prepared and plated over three days for photo shoots for the Atlantic City Rescue Mission’s newest cookbook.
The volunteer “Souper Chefs” of the Professional Chef’s Association of South Jersey stood over the stoves at the Atlantic City Convention Center, while assistants helped plate, garnish and swipe away any spills.
Perfect presentation is key to making the food look appealing, but the chefs know their recipes are popular, since the collection is of recipes made and served at the Atlantic City Rescue Mission.
“They’re like rock stars,” said Dan Brown, president and CEO of the Atlantic City Rescue Mission. “To have them give their time and volunteer and work on the soups, the recipes and the cookbook, it’s incredible.”
Since 2015, the volunteer chefs have taken their culinary talents to the Rescue Mission every Thursday to prepare meals.
On June 29, the chefs served their 75,000th bowl of soup, a landmark that not only reflected the dedication of the chefs, but the need in Atlantic City.
“We use whatever we get donated,” said Chef Wolfgang Geckler, “vegetables, produce, maybe a protein. We make the meal with what we have that day and it’s never the same.”
The cookbook will not only be a fundraising opportunity for the Rescue Mission, but the chefs also hope it can teach people in Atlantic City how to cook and not rely on quick, processed foods.
“With this cookbook, people in their everyday life can learn how to make something that is not only nutritionally sound but tastes good with fresh ingredients,” said Pastor and Chef Richard Younger.
The cookbook is expected to be available by December.