Mashaye Barr, executive chef, T. Rowe Price is One of 26 B&I Foodservices Heroes recognized by Food Management for making a difference over the past year - CulinArt Group

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Mashaye Barr, executive chef, T. Rowe Price is One of 26 B&I Foodservices Heroes recognized by Food Management for making a difference over the past year

Owings Mills, MD, May 20, 2021

Nominator: John Drexel, Vice President, CulinArt Group

“Mashaye Barr cares deeply about the community and city in which she was raised. To that end, Mashaye spends a lot of spare time donating her culinary and other talents to various charities and causes that assist and support the homeless in the city of Baltimore.

When she is not overseeing daily meal production at T. Rowe Price and mentoring her staff, Mashaye is an Active Advising Board Member of DeaconChef Inc., a non-profit organization whose mission is to serve the homeless community in the Greater Baltimore area by providing resources for health, housing and hygiene that will renew hope for better living.

In 2018, Barr started working with DeaconChef Inc. to assist with Christmas service at the War Memorial Plaza in downtown Baltimore. She was then asked to join as an Advising Board Member, and she continues to support logistics for culinary events.

For example, on the day before Christmas Eve 2020, “I came into T. Rowe, managed my unit, and then went out into the field to serve Baltimore City with some of the most amazing chefs,” she says.

Their mission that day was to support the Franciscan Center and DeaconChef, both nonprofit organizations based in Baltimore, in ‘running’ the center’s first-ever ‘Serving ‘Round the Clock’ food marathon. From 8 a.m. Wednesday until 8 a.m. Thursday, the team of roughly 80 volunteers aimed to serve 2,500 meals. They ultimately delivered close to 2,000 meals, which included a Breakfast-Brunch (vegetable frittata, hash, sausage, and sunchokes) and an Overnight Dinner (brisket, BBQ chicken, Cornish hens, and sides). All meals were served at the Franciscan Center of Baltimore.

Barr spent many hours in the kitchen assisting in meal preparation while also providing the logistics and recruiting the chefs from around Baltimore and the D.C. area.

At other times, Barr took on the project of sewing 270-plus homemade face masks and distributing them to local Baltimore frontline workers, local small business restaurants, the Baltimore homeless population and church/charity collections.

Why is charity important to “’Chef ’Shaye,’ as she is known by staff members? ‘Because my family needed the same help in my earlier years,’ she says. ‘I understand what it was like to go to bed hungry. Everyone deserves a meal and to be served with dignity.’”

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  • May 21, 2021
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What our clients are saying

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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