- What We Do
- Get Involved
- Our Impact
- Our Events
- Boston Bakes for Breast Cancer
- Cape & Islands Bakes for Breast Cancer
- Rhode Island Bakes for Breast Cancer
- Cooking Classes
- Bake Sale
- Office Bake Sale
- Event Registration
- Contact Us
Category Archives: Breast Cancer
Pastry Chef Shawn Dresser
Shawn was born and raised in Abington, Massachusetts, Shawn Dresser realized his passion for culinary at the young age of eight. He found a love for cooking shows and admired through his screen the talents of Julia Child and Jacques Pépin. Picking up new skills along the way, Shawn committed to cooking full Sunday dinners for his family, unknowingly beginning his successful career in hospitality.
Despite his young age, Shawn always showed an eagerness to learn and grow as a chef- even asking for a wok on his 10th birthday! This drive and passion to succeed only grew …
Chef Adrienne earned her bachelor’s degree in culinary arts and culinary nutrition from Johnson & Wales in Providence, RI. Upon graduating, she secured a position working as a line cook at the critically acclaimed Arrows in Ogunquit Maine, then Radius in Boston. Within just one year on the line, she was promoted to Sous Chef where she worked alongside award-winning Chef Michael Schlow. In December of 2011, Chef Owner Chris Coombs recruited Chef Adrienne as Sous Chef for Deuxave. She is now managing the four kitchens of Boston Urban Hospitality as Executive Chef, developing menus and new dishes as …
croppedKerry Levesque RITZ_CARLTON_HEADSELECTS0417-4-1
With just over a decade of professional pastry experience,
including a degree from the Culinary Institute of America, Kerry Levesque has become one of the youngest
talents to helm The Ritz-Carlton, Boston’s hotel pastry program. In her role as
Pastry Supervisor at the hotel, she has elevated the pastry program to
widespread acclaim. According to the hotel’s Executive Chef Robert
Bruce, Kerry’s pastry department touches every area of the hotel,
from desserts in Artisan Bistro and Avery Bar, to seasonal ballroom buffets
with extravagant party stations, to creating highly personalized
and themed guest amenities. She’s also been the creative force behind the
hotel’s holiday pastry décor which is seen and …
Chemotherapy has been traditionally used as an “adjuvant” treatment in many patients with cancer—administered after surgery to kill microscopic tumor cells that remain in the body after surgical removal of the tumor. More recently, it has also come to be used in a “neoadjuvant” setting—to shrink tumors before they are surgically removed.
In some cases, neoadjuvant chemotherapy can make for better surgical options for a patient: It can turn an inoperable cancer into a treatable one by decreasing its size. In others, it can allow patients to become eligible for less-extensive forms of surgery than they otherwise might have required.
Oral chemotherapy …
A Prescription for Healthy Living: How Diet and Exercise Can Help Cancer Patients
A patient’s treatment plan for fighting cancer doesn’t stop at the hospital door. Adopting a healthy lifestyle, in terms of diet and exercise, is especially important for cancer patients in reducing stress, minimizing side effects, and boosting energy levels to power through treatment and recovery.
More than 93 million American adults could be counted as obese in 2016, according to the most recently available data from the Centers for Disease Control and Prevention. “Obesity not only increases the risks of developing cancer; it also increases the risks of complications …
Every family has that one recipe that is famous to all of its members. That one recipe that is always the star of any family gathering no matter what the entrée is. A recipe passed down from generation to generation, while always staying the same. We are going to share one of those recipes with you now. For the family of Toni Berry that recipe is her famous zucchini bread, made from zucchinis from her garden. The recipe comes from Tom Berry, Toni’s son Culinary Director of COJE Management who has been a longtime participant in our event.
Tags: Bakes 4 …
Chef Stacy Mirabello of Johnson & Wales University is one of five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton. Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.
Chef Stacy MirabelloJohnson & Wales University
Stacy Mirabello is an associate chef instructor for the International Baking and Pastry Institute at Johnson & Wales University. As a Boston native, she grew up appreciating food at a very young age. Upon …
Executive Pastry Chef Shaun of Deuxave is one of five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton. Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.
Executive Pastry Chef Shaun Velez of Deuxave Photo Andy Ryan
Executive Pastry Chef Shaun Velez was born and raised in Bronx, New York. Upon graduating from the prestigious French Culinary Institute in 2008, Chef Velez established his career in the award-winning kitchens …