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

“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!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“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.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“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!”

“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!!”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“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.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

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