“At Hayground, the 3 R’s can sometimes stand for recipe, roast and roux, since one of our most innovative features is Jeff’s Kitchen”, explains Marcelle Langendal, the school’s faculty coordinator.
Jeff’s Kitchen was named for Jeff Salaway who was one of the founders of Hayground school. Salaway was planning the professional kitchen/classroom supported by a science lab, garden and greenhouse, just prior to his tragic death in 2001. Says Nick & Toni’s Toni Ross, who is the late Salaway’s wife, “Jeff believed that the growing, preparation and sharing of food is a primal human experience and the foundation of family and community.” Thanks to the first Chefs Dinner, organized in 2003 by event founder Lizz Salaway, Jeff’s sister, several of his culinary celebrity friends and many volunteers, more than $300,000 was raised to make the freestanding building on the sprawling Hayground campus a reality.
Jeff’s Kitchen has grown over the years to full-service professional kitchen and classroom fitted with top-of-the-line Viking appliances. Classes in nutrition, food science and cooking are held there for both children and adults. Completing the facility, a professional Farmtek greenhouse was recently erected by Hayground students, staff and friends with funds provided by Slow Food.
Funds from Hayground School’s Chefs Dinners have supported these culinary programs as well as the overall curriculum at Hayground School, which allows the school to be readily available to the diverse spectrum of East End children. To date almost one million dollars has been raised to support Jeff’s Kitchen’s programs and the Hayground School.
Sybille Van Kampen
Chefs Dinner Committee
Toni Ross, Chair, Philippe Cheng, Co-Chair, Almond Zigmund, Co-Chair
Erica Lynn Huberty, Elaine DiGiaccomo, Perry Burns,
Scott O'Neill, Susan Ringo, Christian Troy