We are happy to announce Chef Ruffy Sulaiman as November's volunteer of the month! As a kid, Chef Ruffy wanted to be an engineer like his father, but while attending the University of Houston, he also worked full time as a chef. For the last 21 years, Ruffy has been working as an executive chef spending the last ten years at the Hilton Americas-Houston. He prides himself on being a front-runner in Southwestern cuisine and uses his French training to create the perfect fusion. Chef Ruffy has had a few crazy and bizarre moments while working as an executive chef. One of his busiest days, at the Hilton, in 2004, he served over 10,000 meals in a 24-hour period for a Super Bowl event. The 'wildest' meal he has ever created was a combination plate of pan seared filet of mountain lion tenderloin and chipotle glazed rattlesnake cake for a Safari themed wine tasting event while working for the Adam's Mark Hotel! Chef Ruffy, obviously, has a love creating unique yet delectable menus for his clients. His joy is translated into our Seed-to-Plate Nutrition EducationTM classrooms. He loves that he is able to have an impact on so many students' lives and see them grow into young chefs. One of his favorite moments as chef was this past summer as he volunteered with our Eat This! Summer Camp. The campers truly enjoyed his take on corn flake crusted chicken nuggets and homemade ketchup. We applaud Chef Ruffy's hardwork as he helps to make our programs shine.
Learn more about our Chefs in SchoolsTM program here.
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