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BELIEF

Conviction and action are childhood cancer's worst nightmare.

CURE Childhood Cancer is honored to be supported by a large grassroots following of committed volunteers and advocates. Known as Believers, these committed individuals help drive our initiatives forward every day.

Continuing to bring the heat.

"When we saw how little was being done on the federal level and how devastating childhood cancer is, my wife Chris and I decided we had to help. Our support for CURE is 24/7, and we love every minute it."

Tom Glavine
Hall of Fame Atlanta Braves pitcher

You might be a hero.

Even our funniest Believer can get serious when it comes to defeating childhood cancer. Just listen to Jeff Foxworthy and see why CURE is so grateful for his involvement.

Literally at the children's side.

"You bet I'm a Believer. I have spent time with children receiving treatment for pediatric cancer and seen all the inspiration I need on their faces. Just like I can see the passion on the faces of everyone at CURE."

John Deushane
President & General Manager, WXIA-TV
CURE Advisory Council Member

Spare time proved to be the most valuable of all.

"Getting involved with CURE was the easiest and most rewarding decision I ever made."

CURE volunteer,
Leigh-Ann

The words enthusiasm and mission
spread far and wide.

#Repost @stregisatl
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Last night’s Out of the Kitchen Event took exceeding expectations to new heights! Thank you to ALL of the amazing Chefs who donated their time and talents to make this event happen! The energy in the Ballroom last night was electric! A HUGE thank you to @stregisatl and @atlantaeatstv 
Look at this group! We look forward to year two! #outofthekitchenatl #liveexquisite #stregisatl
Our Open Arms Meal Program is so important. There are times that patients and families wouldn
Out of the Kitchen has begun!
Out of the Kitchen is tonight and we are so excited. Help us welcome Chef Piero Premoli of Pricci. He is a native of Milan, Italy and has been surrounded by fine food his entire life. His passion and attention to detail have made great contributions to each restaurant where he has worked, from Milan, Paris, and London to Miami, New York, and now Atlanta. ⠀
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After earning his degree, Piero worked as an apprentice throughout Europe, most notably at Tempiadoro in Milan and at L’Assemblee Nationale in Paris. A sense of adventure and intense love of sailing brought Piero across the Atlantic and to Miami via the Atlantic Race Columbus (1991). In Miami, Piero began his culinary career in the United States. Piero first worked as sous chef under Master Chef Antonio Tettamanzi at Osteria del Teatro. From there Piero traveled up the east coast with executive positions in Atlanta at Mezzaluna, in Atlantic City at the Trump Taj Mahal, and on to New York City at Café Fiorello’s. Upon his arrival back in Atlanta in 2001, Piero met restaurateur Pano Karatassos and accepted a position as a corporate consultant with the Buckhead Life Restaurant Group.⠀
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Piero assumed the helm at Buckhead Life Restaurant Group’s Pricci in May 2005. Known for his tireless work ethic and contagious passion for food, Piero’s emphasis on technique, cleanliness and research result in delicate and flavorful Italian cuisine. He takes great pride introducing his guests to the variety of cuisines apparent in the eclectic regions of his home country. Piero also embraces the role of teacher with young chefs and has implemented an exchange program between great kitchens in Northern Italy and Buckhead Life kitchens.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
CURE would like to introduce our new Special Events & Program Coordinator, Abigail Harrison.⠀
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“I have always heard if you choose a job you love, you will never work a day in your life. And I have been fortunate enough to find a job and career path that I truly love! I am beyond excited to join the CURE family as the new Special Events and Program Coordinator. The patients at the Aflac Cancer and Blood Disorders Center and other kids affected by childhood cancers across the country have become my “why”. And it is my hope and prayer that I will one day be out of the job because we finally find a cure for ALL childhood cancers.” ⠀
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Please welcome Abigail to our team!
CURE proudly welcomes Chef Christian Clair to Out of the Kitchen. Born in Troyes, France, Chef Clair joined The Ritz-Carlton Hotel Company with over 20 years of experience, having begun his culinary career at age 16. Before traveling to the United States, he explored international cooking in Birmingham, England for 18 months and studied at the Ecole de Cuisine De Troyes cooking school. Quickly learning the ins and outs of gastronomy, Chef Clair served as Banquet Head Chef for the Sofitel Hotel in Minneapolis, Minnesota and within one year, was tapped to open and create a fine dining Mediterranean restaurant, La Fougasse.⠀ ⠀
Through his ambition, leadership and experience, Sofitel Hotels transferred Chef Clair to become Executive Sous Chef at their hotel location in Chicago. His seasoned resume showcases extensive background in French and Mediterranean fare, which led him to The Ritz-Carlton, Laguna Niguel in California in 2006. After 2 years he accepted the position of executive chef in Fort Lauderdale where he got named “Best New Chef” on Fort Lauderdale Magazine’s “Best of South Florida 2009” list. Chef Clair managing all culinary efforts of this hotel, now Executive Chef of Dorado Beach, a Ritz-Carlton Reserve, offers an epicurean adventure that reflects Puerto Rico’s heritage as the crossroads of Spanish, Caribbean and American cuisine.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Maylee was diagnosed with Acute Myeloid Leukemia in September of 2015. Her dream is to be a veterinarian and a therapy animal trainer. Her mom sent us this picture of her practicing for her future career. Let
CURE welcomes one of the established stars of Tampa Bay’s restaurant scene, Tyson Grant, to Out of the Kitchen. Chef Grant has established Parkshore Grill as downtown St. Petersburg’s premiere dining destination. Self-taught and widely traveled, with tours in Washington D.C. and the Turks & Caicos Islands, Tyson first won acclaim at The Grill at Feather Sound in Clearwater, where his vision for contemporizing American Cuisine won him the award for Best Chef of Tampa Bay in 2001. ⠀
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Parkshore Grill, now in its 11th year of business, boasts the accredited Wine Spectator Award of Excellence for the 7th year acknowledging their well-versed wine list and collection as well as the Florida Trend Golden Spoon Award in addition to many other accolades of Best Contemporary Cuisine and Best Sidewalk Dining and having been awarded a third year run as Tampa Bay Magazine’s “Best Chef of Tampa Bay”. While continuing in the successes of Parkshore Grill as St. Pete’s premiere steakhouse, Tyson has now established Parkshore Grill Catering, a full-service catering business specializing in uniquely memorable and flavorful events all over the Tampa Bay area.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Bringing a taste of fresh seafood to Out of the Kitchen, CURE would like to welcome Chef Gilles Schreiber. Chef Gilles was born in the land of Haute cuisine, Strasbourg, France. Chef Gilles passion for cooking led him to culinary internships in some of the most prestigious European 5-star hotels including the Ritz Paris, chateau St Martin in Vence, and the Hotel Martinez in Cannes (All Michelin Stars rated Restaurants).⠀
Upon graduation of French culinary School of Strasbourg, he spent two years at the Michelin Stars restaurant Clairefontaine in Luxembourg and soon thereafter entered the Ritz Carlton Hotel Company Family. His experience at Salt Restaurant at the Ritz Carlton Amelia Island, then as Junior Sous Chef at Gordon Ramsay in Powerscourt in Ireland, then as Sous chef at blue by Eric Ripert in Grand Cayman and as Opening Chef of the seafood fine dining Restaurant Les Crustaces in Aruba, led him to joining the Ritz Carlton team in Atlanta Downtown as Executive sous chef. Chef Gilles specializes in fresh and simply prepared seafood dishes and considers Fresh diver Scallops with a fresh citrus beurre monte as one of his favorites.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Happy Veteran
We love to meet new partners and we
Bringing his rustic Southern cuisine, CURE welcomes Chef Joe Schafer to the Out of the Kitchen team. Joe is the Executive Chef for the Atlanta Hawks & Philips Arena. Schafer’s talent for creating down-home cuisine—which he describes as “rustic Southern, refined with European techniques”—was honed at the Art Institute of Atlanta, where he graduated from with honors in 2001. ⠀
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This Griffin native made his rounds in local kitchens, from Rainwater to Murphy’s to Parish, before joining Ford Fry in 2013: first as the chef de cuisine at JCT Kitchen and behind the wood-burning ovens as Executive Chef at King + Duke. It was in this role that Joe landed the cover of Jezebel magazine as “ATL’s Hottest Chef” in July of 2013. Most recently Joe became an industry all-star in his Executive Chef roles with Star Provisions, namely Bacchanalia restaurant, Atlanta’s only 4-star restaurant. ⠀
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When he’s not in the kitchen, Schafer relaxes by tending to the watermelons, okra, beets, and other vegetables in his organic garden. He’s also passionate about curing and smoking his own bacon, known around town as “Joe’s Bacon,” which he hopes to eventually market to the public. Schafer resides in Atlanta with his wife, Toni, and their daughter, Dixie.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). #Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
“I don’t remember being scared. I just remember it as something I had to plug through.”⠀
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Those are the words of Chad Burger when he looks back at his treatment for stage 4 Non-Hodgkin lymphoma. At eight years old, that steady outlook would carry him through nearly two years of treatment and create a foundation for the young man who now serves his country as a Marine Captain. ⠀
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You can read Chad
Trivia Tuesday!⠀
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Since 1980, how many cancer drugs have been approved in the United States specifically for use in children?⠀
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A) Three⠀
B) Four⠀
C) Seven⠀
D) Twelve⠀
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Answer in the comments below. #trivia #triviatuesday #childhoodcancer
CURE proudly welcomes Freddy Money to the Out of the Kitchen event at the St. Regis Atlanta. Freddy is passionate about food and creating new and inventive ways of presenting exceptional produce. He believes that beautiful food can create wonderful memories, while a carefully styled dish can become a piece of edible art. He creates menus where each dish tells a story and the menu is a journey that focuses on ingredients, provenance and texture resulting in a powerful combination of wonderful and memorable food. ⠀
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Before turning 19, Freddy had trained at a large number of Europe’s finest restaurants including Estado Puro, Paustian, The Bingham, Le Jules Verne Alain Ducasse in Paris and Benoit Paris. His fourteen-year career has seen him train with the world’s best chefs to hone his infinite skill including Alain Ducasse, Paco Roncero, Jocelyn Herland, and Ferran Adria.⠀ ⠀
In 2014 Freddy moved to the highly-acclaimed Alain Ducasse at The Dorchester (3 Michelin Stars) where he held the role of Executive Sous Chef which included the relaunch of the restaurant in 2015 with the overhaul and redesign of all menus. Freddy has been invited to become The Wylarah Guest Executive Chef at the Australian Agricultural Company (AACo), where he will bring his world class culinary skills to showcase AACo’s Wylarah beef, considered the finest beef in the world. ⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Emaleigh is 5 years cancer free and knows a unicorn - both are milestones to celebrate!⠀
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Her mom sent us this picture and it was just made for our Save Childhood Dreams frame!⠀
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#CUREChildhoodCancer #SaveChildhoodDreams #Unicorn
Bringing Fine Italian to Out of the Kitchen benefiting CURE, we welcome Chef Craig Richards.⠀
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Richards’ food is rooted in tradition, with a sense of place: “I appreciate that Italians are so fervent about their culinary traditions – borderline prideful of it,” he says. “So once you know those traditions, you can make a riff off of it. You have leeway to modernize but pay respect to the ingredients.” Under his leadership, St. Cecilia was named one Jezebel’s “#2 Best Restaurant in Atlanta” 2014, The Atlantan’s “Top 5 Most Exciting Restaurants of the Year” 2014; and one of Zagat’s 25 Most Anticipated Opening of 2014.⠀
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Richards trained for five years under renowned Italian chefs Lidia Bastianich and Mario Batali, and then made his Atlanta debut in 2005 at La Tavola in Virginia-Highlands. After La Tavola, Richards worked at Midtown’s Ecco, expanding into Spanish, French and North African food. At Ecco, Richards had the opportunity to execute an event alongside renowned winemaker Marco Parusso, which received a standing ovation from the winemaker.⠀
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When not at the helm of the kitchen at St Cecilia, Richard most looks forward to spending time with his wife Brenda and sweet daughter Lyla at his home on the Westside in Atlanta.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). #Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Introducing another Atlanta top chef who will be featured at Out of the Kitchen, Chef Christopher Grossman of Atlas Buckhead. As executive chef, Grossman brings years of experience working alongside top-rated chefs, including his most recent position at Thomas Keller’s highly acclaimed The French Laundry in Napa Valley. Prior to moving out west, Grossman trained under Gerry Klaskala at his award-winning Aria restaurant for several years and previously worked at the James Beard-nominated Common Grill in Michigan.⠀
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CURE Childhood Cancer is thrilled to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). ⠀⠀
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#Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
Thanks to Savannah Christian Preparatory School who packed 600 snack bags for CURE through the P.A.C.K organization as a service project during homecoming week. We love that they paired older students with younger ones so that everyone was involved in the good work.
CURE is thrilled to introduce another Atlanta top chef who will be featured at Out of the Kitchen. Tokyo-born chef and partner Fuyuhiko Ito leads the culinary team at Umi, a sushi concept located in Atlanta’s bustling Buckhead neighborhood. ⠀
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Ito began his restaurant career at the age of 17 at Chateau Lion in Tokyo where he handled fresh fish from the Tsukiji Fish Market daily. Over the next several years, Ito worked under master chef Kono in the United States and a top Yakitori chef at Toriyoshi in Nishiazabu, Tokyo. ⠀
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Throughout his culinary profession, Ito developed a great passion for his knives. Each day, he carefully fine tunes each to maintain its maximum performance by using at least three different grit sharpening stones. In addition, Ito only uses non-oxidizing knives enabling him to avoid oxidation while cutting the finest sushi ingredients, creating a new standard in sushi cuisine. In 2007, Ito met his wife and Umi pastry chef, Lisa Ito. The couple now lives together in Roswell, Ga., with their six children. ⠀
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CURE Childhood Cancer is honored to be the beneficiary of the inaugural Out of the Kitchen - a unique culinary adventure presented by The St. Regis (@stregisatl) and hosted by Steak Shapiro of Atlanta Eats (@atlantaeatstv). #Outofthekitchenatl #foodie #atlanta #finedining #wine #bubbles #culinaryadventure #atlantaeats
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