The memory of Chef Jack Riebel in the Twin Cities dining scene and his commitment to Saint Paul College were celebrated last weekend. The Friends of Saint Paul College Foundation and our Culinary Arts Program hosted a Chili Bowl in Chef Jack's honor to raise funds for culinary student scholarships. Hosted by Jason Derusha, over 200 guests attended this event, raising approximately $20,000 for the Jack Riebel Memorial Culinary Scholarship for Culinary Arts students. The combination of fantastic autumn colors and flowers donated by the Riebel family and friends created a beautiful setting, while the chili and beverages brought many smiles from happy taste buds.
Nine talented chefs each created delicious chilis for the audience to enjoy. Culinary Instructor Sara Johannes and 14 culinary students assisted these gifted chefs. Attendees voted "Burnt End Chili" from Chef Thomas Boemer at Revival as the best chili. The variety of chilis options included:
- Burnt End Chili by Revival
- Seafood by St. Genevieve
- Kabocha Turkey by Farmers Kitchen and Bar
- Braised Beef by Dahlia
- Greek Duck and Pinto Bean by Pool and Yacht Club
- Smoked Beef Brisket and Short Rib by Cossetta
- Vegetarian with Thai Crisp by Britt Tracy
- Creole Andouille by Mr. Paul's Supper Club
- Chili Con Carne by Centro
Saint Paul College appreciates the generosity and talents provided by these amazing chefs. In addition, Surly donated beer, Johnson Brothers donated wine, and Trader Joes donated water. It was a beautiful event, and the legacy of Chef Jack Riebel continues to move forward in supporting future culinary students.
Learn more about the scholarship and listen to WCCO's radio discussion of this event on
Drivetime with Derusha.