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Campbell Foodservice Chefs Cook for a Cause at March of Dimes Signature Chef Auction

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Auction Items Include Opportunity to be Chef for a Day at Campbell


CAMDEN, N.J.–(BUSINESS WIRE)–Nov. 7, 2008–Campbell Soup Company
(NYSE:CPB) North America Foodservice executive chefs will present
unique gourmet food and an exclusive culinary package at the March of
Dimes Signature Chef Auction at Harrah’s Chester Casino on November 7.
Campbell is the Presenting Five-Star Sponsor of the event.

Campbell’s Executive Chefs Tom Frain, David White and Mark Fitch
will join other chefs from 20 of Philadelphia’s premier restaurants,
including Jennifer Carroll from 10 Arts by Eric Ripert, Rosario Romano
from Ristorante Panorama, Bruce Giardino from Continental Midtown, and
Andrew Masciangelo from Savona. Chef Tom Frain is a graduate of the
Culinary Institute of America, and has worked at fine dining
institutions since age 17, including the Four Seasons Hotel. Chef
David White has worked at numerous landmark establishments such as
LeCirque in Manhattan as an esteemed food technologist and executive
chef, and has owned several of his own acclaimed restaurants. Chef
Mark Fitch, a certified Chef Pattissier and trained confectioner,
chocolatier, and ice cream specialist, holds four patents for new
ingredients and has worked for royalty and other exclusive clientele.
At the event, the chefs will serve approximately 500 guests innovative
culinary fare featuring Campbell Foodservice products, including
Radical Braised Short Ribs with StockPot Radical Vegetable soup and
Cheddar Polenta, Bayside Crab Bisque with Mini Crab Cakes, and
Meatball “March of Dimes” Marinara Sliders with Pepperidge Farm bun
caramelized onions and fontina cheese.

“Although consumers know Campbell for its iconic grocery brands,
many do not realize that our Foodservice business provides restaurants
throughout North America with exciting, innovative culinary products,”
said Sean Connolly, President-North America Foodservice, Campbell Soup
Company. “The chefs behind our products are some of the best in the
industry. We’re proud to leverage our culinary credentials to support
this important organization.”

    The auction package will include:

    --  The opportunity to be a "Signature Chef" for a day at
        Campbell's World Headquarters. The day will include a private
        cooking lesson with Foodservice Executive Chefs and the
        opportunity to create their own "signature soup" recipe in
        Campbell's Research and Development facility;

    --  The opportunity to ask a Campbell's Foodservice chef culinary
        advice throughout the year; and

    --  A year's supply of restaurant-quality soup. Installments of
        the soup will be delivered to the patron's house once a month.

    About Campbell Foodservice

Since 1965, Campbell’s North America Foodservice division has been
a trusted food service partner, committed to providing restaurants,
schools and institutions with great-tasting, nutritionally balanced
products. These include Campbell’s(R) Restaurant Quality(TM) soups,
Campbell’s(R) Well & Good(R) soups, V8(R) soups and entrees, V8(R)
beverages, Pace(R) and Prego(R) sauces, and Pepperidge Farm(R) snacks.

About Campbell Soup Company

Campbell Soup Company is a global manufacturer and marketer of
high-quality foods and simple meals, including soup, baked snacks, and
healthy beverages. Founded in 1869, the company has a portfolio of
market-leading brands, including “Campbell’s,” “Pepperidge Farm,”
“Arnott’s,” and “V8.” For more information on the company, visit
Campbell’s website at

    CONTACT: Campbell Soup Company
             Sheri Oppenheimer, 856-968-4363

    SOURCE: Campbell Soup Company
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