Fundraising opportunities present a constant challenge for those tasked with keeping the coffers of non-profit and charitable organizations full. While there are potentially hundreds of useful resources out there, here is one that can be used regularly and considered very reliable for producing successful revenue.

Successful revenue merits the respect and trust of the general public and ensures that prospective donors have great confidence in the nonprofit organizations and causes they are asked to support. The Middle Tenn. Chapter of the American Culinary Federation firmly embodies the best in non-profit and charitable efforts.

This program is a vehicle for us to raise funds for our Chapters use, as well as yours. The funds raised by us, are used to support our Chef and Child Foundation and our Childhood Hunger Campaigns. This is a win/win prospect.

The list of gratified patrons that have used our program since 1994 is numerous, however we remain a well kept secret to all but a few organizations who have taken advantage of this program.

Whether used as a silent auction item or for public auction sales, Our Chef’s Table always commands a great price, and benefits all who are involved, be they the seller or the buyer/patron

An introduction is in order! The Middle Tennessee Chapter of the American Culinary Federation is a non-profit organization of skilled culinarians in the Nashville area who are passionate about great food. Many of the fine chefs cooking in your favorite restaurants and Nashville's best hotels are members of the Chapter.

Imagine dining at the home of a famous chef. Every dish prepared especially for you and served by the chef. Did you know that the most fun a chef can have in their professional career is creating a “fine-dining experience” for a small group of appreciative patrons. Now imagine dining in your home, a party of ten friends, a five-course meal, fabulous matching wines, served by five of the best chefs in Nashville. Can you see it?...Can you smell and taste it?

You get a behind-the-scenes look at how our artfully crafted dishes come to life. In addition to a great meal, it is a lesson in the art of fine cooking and gracious living.

This is what we bring to the table -from devising the evening's menu with the chefs, to being in the kitchen when they arrive with the fresh products, to tasting the sauces, and sampling the wines. Finally serving the finished dish, you'll get the in-the-kitchen peek at how these masterful chefs' work their magic. Diners at the chef's table are treated to an experience like none other, and by the way - we clean up the kitchen.

Five-course dinner for 10 with four matching fine wines, prepared and served by five Nashville Chefs, plus kitchen clean-up.
Bidding starts at $1200.00

The Particulars:
The Middle Tennessee Chapter of the American Culinary Federation will provide to an approved organization, a signed Auction Letter detailing the nature of the Chef’s Table. The letter becomes activated as redeemable for a period of one year after the Chefs Chapter has been paid 50% of the auction results ( $750.00 minimum ) by the benefitting organization.

Five Certified Chef Members will prepare a 5-course dinner for 10 people suppling all food, wine, preparation, and service at the home of the purchaser. The chefs remain flexible on menu choices, date of event, and number of people served. If the client wants additional dinners, they can be purchased for additional amounts. Generally, there is a maximum of 16 guests allowed. The menu will be mutually agreed upon with consultation of both the chefs and the purchaser, being worked out with diligence. The chefs will make every effort to satisfy the tastes of the host, however, the final decision for the dishes will be of the chefs disgression. The general menu form, although not exclusively, will be: (We are equally open to brunch menus)

I. Cold Appetizer with matched wine
II. Hot Appetizer with matched wine
III. Salad no wine
IV. Entree with matched wine
V. Dessert with dessert wine
Equal diligence will be applied to agreeing upon a date and time for the event, however, the final agreed upon date will be the chefs decision. Major holidays are excluded from consideration. In general, the chefs use the china, silver and glass of the host, however we are able to supplement that available with some from our respective establishments.
The chefs make every effort to restore the hosts kitchen to cleanliness as in the same state that they found it. Every effort and care will be taken, but the chefs are ultimately not responsible for breakage occurring in the pursuit of cooking, serving, or cleaning for this event.
If you or your organization is interested in pursuing one of these Chefs Tables for your school, charitable organization, silent auctions or non-profit event, please contact:

Chef Richard Kahre, J&M Corporate Catering   E-Mail Contact
Vice President and Fundraising Coordinator
Middle Tennessee Chapter of the American Culinary Federation
615 781-2324
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