April 29, 2025 • 30 mins
"It's Central PA Super Chef's Competiton on May 22nd at the Hilton in Harrisburg and your chance to sample amazing culinary delights prepared by the top chefs in the area with proceeds going to area non-profits." www.centralpasuperchef.com
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Episode Transcript
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Speaker 1 (00:00):
Hi. I am Sylvia Moss, and this is Insight, a
presentation of iHeartMedia, where we really do care about our
local communities and all our listeners who live here. Well,
wait to hear this one. Remember that old story about
the guy who had a dream he was eating a
huge marshmallow and when he woke up, half his pillow
was gone. Well, I recently had a dream about food too.
(00:20):
I dreamt it. I was in this beautiful place. It
was filled with a lot of great people, music, all
kinds of fun things were going on. But my focus
of the dream was these wonderful area chefs who were
preparing the most incredible dishes that you can imagine, and
I was there to sample them. Wait a minute, Wait
a minute, Wait a minute, wait a minute. The guy
I told you about who dreamt that his pillow was
(00:42):
a marshmallow, that guy was a nuts. Anyway, my dream,
my dream was real because it was all about my
returning to that event. And if you go, you're going
to be dreaming all about it long after you've been
there too. It's known as Central Pennsylvania Super Chef. It's
at the Hilton and Harrisburg on May twenty second and
today's guests are going to serve you up with plenty
of details about this awesome event. We're going to begin
(01:03):
by introducing you to an amazing and very generous woman
who I met about twelve years ago. Since then, Tanya
Sirogi has been coome one of my dearest friends, along
with their sister A Beer Alan. Tanya gave up and
so did a Beer look at his jobs and they
started a company known as Eye Candy Events, with area
nonprofits benefiting from the proceeds of the events, like Central
(01:26):
Pennsylvania Super Chef. I know that when planning one of
their cole happenings, Tanya and a Beer always look for
sponsors who believe in servant leadership and the concept of
paying it forward, and they've certainly found that commitment to
the community with this year's presenting a sponsor for Central
PA Super Chef. It's Mike Berber from Berber Dental Group,
and he's been presenting us a presenting a sponsor excuse
(01:49):
me for a couple of Tany in de Beer's events.
Then there's this guy, the guy everybody loves. He's not
only a past winner a couple of times of Central
Pa Super chef, but he has also been executive chef
for almost what my Travis twenty five years? Wow, Travis
mumma is a chef de cuisine. Did I say that right? Okay? Cool?
At Final Cut Stay House at the Hollywood casinot Pen National,
(02:12):
and you can bet there's gonna be plenty of people
standing at his station. So guys, Tanya, I guess honey,
we're going to start with you. I can't tell you.
I hardly ever see her, and she's one of my
dearest friends. And the reason I can't see her is
because she's always out there doing something for somebody. Several
wonderful Eye Candy events through the year. But since it's
one of my favorites, let's start with super shed. Tanya,
(02:35):
you have a list of the people who are going
to be competing in Super SHEP. Travis is one of them.
Tell us a little bit about him and who the
rest of the guys are. They're not all guys, are
they know.
Speaker 2 (02:47):
They're not all guys. Glad to hear that, Chris, thank
you so much for having out My Candy. We love
Central Paced Super Chef one of our favorite events. We
are always so excited that some of the best community restaurants,
some of the best rest so we have in our community.
Speaker 3 (03:02):
Join us for Central Peace.
Speaker 2 (03:03):
Super Chefs so some of the chefs that we have
you had mentioned Chef de Cuisine Travis Muma with Final Cut.
We have Devin's Steak and Seafood, Harvest, Seasonal Grill and
Wine Bar, Dodge City, Aura Modern Mediterranean, Mount Laurel Catering
and Events, One Social, one thirteenth Social. They're a new contender,
so is Aura this year, the Great American Grill. That's
(03:26):
just to name a few of them. But we have
so far about eight restaurants. We normally have between eight
to twelve, so it's still not too late. It's really
really excited to have these chefs competing.
Speaker 1 (03:37):
Well, let's help our listeners pictures. You go to super
Chef and you walk in. What are these chefs doing?
Speaker 2 (03:44):
So they are coming up with creative, demicized portions of
entrees and desserts they have. The menu is secret until
the day of the event. Only a beer and I
know what the event or what the food is being
served is. And we basically let the chefs just be creative,
use all the things that they can use and bring
(04:05):
fine dining and casual fine dining, deliciousness.
Speaker 3 (04:10):
To our events.
Speaker 2 (04:11):
Okay, that's the best way to describe it, to be
honest with you, because we've had a little bit of everything,
and even some foods and ways to prepare the food
that I've never even seen before.
Speaker 1 (04:20):
Oh I know, I know, I know. Okay, let me
ask you this. Who decides the winner and how do
they decide the winner?
Speaker 2 (04:26):
So we have we have celebrity judges that decide the winner.
There are fifty percent of the vote, but the other
fifty percent are the attendees. So that is one of
the most important things because we want to keep it fair.
So honestly, one of the best things that you could
do is come to super Chef Taste and then show
(04:47):
the chefs that you really enjoyed their food.
Speaker 1 (04:49):
Oh I'm not byessing yet. I had to dream about that.
I'm tells you what kind of a life I am.
How boring is But anyway, let me ask you this too.
What did they get when they win?
Speaker 2 (05:02):
So they win won the title of Central Central Paced
super Chef, they get a billboard all throughout Pennsylvania. So
you'll see several billboards throughout Central Pennsylvania. And most importantly,
they get bragging rights.
Speaker 1 (05:16):
Travis, you won this a couple of times. What was
it like, like, where's your buddy stadium? When they saw
you on a billboard?
Speaker 4 (05:23):
Well, it was kind of fun because one of them
was right out right by my parents' house.
Speaker 1 (05:27):
When I want it, so that was all my baby.
Speaker 4 (05:30):
And it travels. I don't know if it's a digital
one this year, but I know it traveled, so that
was actually really cool because it would not just be
one spot for however long it moved, so that was
really cool. Yeah, it's a fun event. It's i mean,
probably some of the best food you can get in
the area. If you come to the event, take your time,
(05:51):
get there early, don't try and run in and out.
Take your time and talk to the chefs, talk to
the crew, and work your way around slowly because there's
I'm sure there's gonna be some really awesome stuff there.
Speaker 1 (06:02):
When you do this, like you want a couple of times,
can you remember I know, you know, Tiny's not going
to let you tell what you're going to do, which whatever, anyway,
what makes you decide? Well, you like when you want
the first time, do you remember what you prepared?
Speaker 5 (06:18):
Uh?
Speaker 4 (06:19):
I remember my entree or my savory component, my savory dish.
I don't know what I did is a dessert? I
think I do, but I'm not. I can't quite remember.
It's kind of a blur sometimes, you know. I've done
a lot of this stuff over the years, a lot
of different styles. This one, we're prepping ahead of time,
we have a menu, we know what we're going to do.
We're gonna bring it and we're gonna put it out
and play it there. But you know, some of them
(06:42):
are mystery baskets where you just show up and they
tell you what to cook. You know, really, Yeah, those
are those are those are great. If you ever get
a chance to do a mystery basket event, go to
seed one. Do it because it really kind of separates
the men from the boys kind of thing in my opinion,
because you don't know what you're doing. You don't know
what somebody's gonna put down in front of you.
Speaker 1 (07:00):
About that. You never heard that before.
Speaker 3 (07:02):
Now I've seen very cool.
Speaker 4 (07:04):
Yeah, it's really hard and it's harder to event this
size and the way that they do their grading and
not grading, but they're voting. You can't do it for
this because we're gonna have to put out six hundred
portions or something like that of each thing, so we're
gonna be plating up, you know, possibly a thousand or
twelve hundred tasting plates. You can't do that in the
mystry basket. So this one is is really more of
(07:29):
a It becomes more of a social event, which I.
Speaker 1 (07:32):
Think is really cool. It is you see.
Speaker 4 (07:34):
People that you haven't seen him forever. I've worked with
some of the other chefs over the years, and I
worked with Skip from Devin and I know Doug from
Dodge City really well. Him and his parents come out
to the steakhouse and eat, you know, so I see
his mom and dad all the time. So for me,
it's really neat because we all work so dang much,
it's sometimes hard to have friends, you know, So it
(07:56):
is it's actually really fun to go to these events
and see people that you used to work with that
you know of it, you know, or or old customers too.
Speaker 1 (08:03):
And no one why you're doing it too, how about it?
Speaker 4 (08:05):
Yeah, that's cool, and it's fun to show off. I'm
not gonna you know, you're not gonna lie. You don't
do these things to go on and just give out
something mediocre. You go to you know, show offs, right,
you know.
Speaker 1 (08:16):
That'd be cool kid. That's funny. Well, another cool kid
is sitting right next to you. I know. Tanya is
so blessed because she and Beer always get the most
dedicated sponsors. And the guy that's sitting across from you
is one of the awesomest if that's a word. It's
Mike Berber of Berber Family Dens. And you're the presenting
sponsor for this Why okay, you just did one a
(08:38):
couple of weeks ago. It was what was it called Tanya?
Speaker 3 (08:40):
But who did our conference?
Speaker 2 (08:41):
He was a president sponsor at our women's conference as well.
Speaker 1 (08:44):
Oh what do you realize that? But so you like
like your father.
Speaker 2 (08:51):
What's what's nice about verbal Dunstra and the entire Verber
family is they're not supporting one kind of thing, they
really because they're they're concerned about the community. They serve
the community. All these different events hit different people within
our community, and so that's what's important with partnering up
with sponsors like Verba Dental and doctor Erber is just
(09:13):
the they really do hit everybody.
Speaker 1 (09:17):
Tell me about your your about Berber Family dentistry. As
Tanya said, she just answered the well.
Speaker 5 (09:23):
Verber Dental Group is a dental health system. But before
I tell you about that, I have to tell you
this interview has not started off well for me. That
joke about the marshmallow, that was you, No, that was
my father, my father. Growing up, my father would tell
that joke to every friend that came to the house,
and my brothers and I would grown like crazy. And
(09:45):
now my grandchildren with it, or his grandchildren, my daughter's
with that. And you told that joke. I almost fell
out of my chair.
Speaker 1 (09:53):
And had jokes, Oh, my grand.
Speaker 5 (09:57):
Joke to start dad jokes in our house. And now
if you introduce tracks correctly, you said somebody that everybody loves.
Everybody loves a chef and they hate a dentist. So
I'm sitting here behind me with this joke, and then
I'm sitting next to like, you know, everybody's favorite chef,
and I'm just the dentist that everybody hates. But now,
Berber Dental Group is a little bit unique. It is
(10:21):
one of the very few dental health systems in the
country that is owned by providers. So everybody that is
an owner in our group has their fingers in somebody's
mouth at some point. We are with the patients. We
care about the patients. We are are with our team,
and we care very much about the community because we're local.
Speaker 1 (10:43):
That's what it's all about, isn't it. And you know what,
I've been trying to tell big corporations that for years
and years to partner with nonprofit organizations because not only
if that's the only thing you care about, not only
is it going to improve people, you know, people coming
into your business, but it's a feel good thing and
you're doing something, you're actually doing something for the community
(11:07):
instead of worrying about your bottom wine all the time,
and people appreciate that.
Speaker 5 (11:10):
Well. I feel very fortunate. My mom was from Virginia,
my father was from New York. She was a nurse,
he was a dentist. They met in school and they
split the difference and decided to live in Mechanics for Pennsylvania,
And I honestly feel like it's like the best place
in the world to live. And community has been so
so good to us. So we love doing community things,
supporting small business you know time for sure. Not only
(11:34):
is it not only do they help you know, nonprofits,
but they're small business that helps other small businesses. Restaurants
a classic example. Oh and I'm a foodie. I have
a face for radio and a body for radio.
Speaker 1 (11:45):
And watch it.
Speaker 5 (11:46):
I like to eat.
Speaker 3 (11:47):
We all like to eat.
Speaker 1 (11:48):
I'm just saying, well, you know, it's fun you talking
about your dad and that joke my dad used with
his grandchildren when they were real little used to say, hey, well,
my finger, I think you got you're away because I
used to got so mad. Daddy stop that. You know,
It's like, oh gosh, but grandfathers are awesome with grandchildren.
But you have two daughters. You have a very talented wife.
(12:11):
We were talking about her too, and but you're what
you're doing. And what I love and what I've been
promoting for so many years is get kids involved. Get
kids involved in these events. Because I talk to teachers
all the time and they say self esteem is a
big issue. Well guess what self esteem is going to
take a big chunk out of that, you know, depression
(12:32):
or whatever or not self esteem. But donating and being
a part of volunteering your community. It makes kids feel
wonderful and they want to go back surprisingly to them,
They want to go back when they whine about it,
and then they get there, they're so much better off.
So I think that's great. But if you'll allow me,
guys to mention Tanya some of the things you raised
(12:52):
over two hundred thousand dollars over the last several years.
This is some of the stuff that she and her
sister have done. They provided over nineteen thousand meals to
Hungry Plus in our area and an additional four thousand
fresh food meals distributed in our capital region. And because
your awesome events, seventy two thousand dollars worth is life
saving medical supplies were distributed in the area. You gave
(13:14):
the Breast Cancer to Breast Cancer Research fifty five thousand
dollars in five thousand dollars for Alzheimer's research. Oh God,
bless you. You donated twenty eight hundred dollars in medical
assistance for breast cancer patients just to pay their bills,
and you even provided college tuition. And I think this
must be our buddy, Julie that you donated the ekg's
(13:39):
Julie Walker, this is what ads. Yeah, this is what
I love about the people that come into this studio,
like the people today, Tanya is the queen of that
the way people what they can do to turn things around.
It's all positive, positive, positive, and all comes from you guys. Mike,
Why do you think you who have it? Because some kids,
(14:01):
I mean, we were telling me about your mom and
dad and how they were involved in everything, but a
lot of kids are going to say, eh, you know
how that turns out. Why is this something you learned
from your parents, and why is it so important for
parents to pass that on.
Speaker 5 (14:15):
I think it's critically important. And you know, I'll tell
you when my mom and dad when I was growing up,
when there was a problem, they would fix it. So
I remember going to a soccer practice and it just
wasn't a good experience. And my dad came home and
became the president of the Hampton Soccer Association. When there
were kids at Cumberland Valley School District that were identified
(14:37):
as early as fifth grade that were at risk for
not graduating, he started the Eagle Foundation. As the founder
of the Eagle Foundation, they started a buddy program where
these kids would basically be paired with a college student
over a summer and they could turn that kid around.
And you know, it was a time where my dad
would pick up the phone, or my mom would pick
up the phone, and they would call their friends. And
(14:57):
I'd remember people coming over and sitting in our BA,
and whether it was starting the Eagle Foundation or Cumberland
Valley Youth Basketball Association, they were always volunteers. It's harder
to get people to volunteer nowadays. I think we're busier.
I don't think we're as connected. You know, we're on
our phones and doing these things. So I think it's
absolutely critically important to get the younger generation engaged. You know.
(15:21):
We try to do a lot of activities that kind
of encourage that.
Speaker 1 (15:24):
I think that's the that's what life is all about,
is and County. I wanted to ask you, first of all,
what else is going on at Super Sheep besides what
the chefs are cooking out.
Speaker 2 (15:34):
So we are having a VIP Hour, which we provide
some entertainment that starts at five pm, and they are
anybody who's a VIP ticket or VIP Hour, they get
the first tastings, so it's right before the big rush
comes in. They'll get the opportunity to do that and
some entertainment throughout throughout the evening as well.
Speaker 1 (15:56):
I do a silent auction.
Speaker 2 (15:57):
Of course, we have a wonderful solid auction. I wanted
to go back to something you had mentioned earlier. Everybody
who is a part of Central Paid super Chefs.
Speaker 3 (16:07):
The chefs are.
Speaker 2 (16:09):
Sponsored, they're all volunteering our events. All our events could
not happen without every single person who's participating within the event.
So the chefs play an integral role in our event
because they're not only donating their time, they're donating their resources.
Speaker 3 (16:26):
The food.
Speaker 2 (16:27):
I mean, it's a lot, it's a lot that we ask,
but a lot of people who attend the event. Some
are coming for the food, some are coming for the nonprofits.
The most important thing is they're coming to support our community.
And we could not do it without anybody who's like
everybody who's kind of a part of Central Paced super Chef.
So it's not just about events by eye, candy and
(16:48):
tiny and a beer. Everything we touch we do within
our community. So I think that's really an important aspect,
and we've dedicated our business to really trying to build
up them that we live in, just like these gentlemen here.
Speaker 5 (17:02):
I think it's such a I think it's such a
powerful conduit between people like myself or organizations to connect
with the community. We have a tooth fairy that likes
to do tooth Fairy Time and all these things, but
we just don't have the capacity or the ability to
put on an event like Scrambled the Easter Icon, and
that was just such a great opportunity not only to
help folks, but for us to connect with the community.
(17:25):
So I think you're doing an amazing services.
Speaker 1 (17:27):
Absolutely, both of you are, even this guy over here,
you can't count the most important job.
Speaker 2 (17:32):
Well, and not just that, A lot of things that
the chefs don't talk about, and you can attest to
this Chef Travis, is just some of the other things
that you guys do for the community.
Speaker 3 (17:41):
I know that there's.
Speaker 2 (17:42):
A leaf program and other organizations that a lot of
the chefs they provide. The two nonprofits we picked this
year are all about food insecurities. Well, these chefs, that's
one of their main things. Yes they're cooking for the restaurants.
Yes they're providing wonderful meals for our community, but they
do so many things. One of the things that Chef
(18:05):
Travis had mentioned earlier is they're so busy all the
time that sometimes they don't have enough time for their
own friends and family. A lot of times it's not
just work. They're doing a lot of other things. I
don't know if you want to speak to that at all.
Speaker 4 (18:18):
I mean, like I said earlier, I've done a lot
of this stuff and a lot of them are fundraiser
style or they're done for fundraising, which there's a million
different things out there. And then you know, I'm lucky
enough to I'm working at a place now that.
Speaker 5 (18:35):
You know.
Speaker 4 (18:35):
When I said, hey, I've got this opportunity to do
super Chef again, I haven't done it for years. Things
have been so crazy. They're like, yeah, do it, get
out there, do it like that's that's you know, do
what you do what you love. So not everybody has
that opportunity either. I mean I did Super Chef the
first like four years or so, and then life got nuts.
Speaker 5 (18:53):
Man.
Speaker 4 (18:53):
The restaurant I was at at the time was super busy.
I was working six days a week. I was on
the line six days a week, and sometimes it just
gets to be too much. It gets to be a lot.
You're just you know, the restaurant industry.
Speaker 1 (19:04):
Is, Oh, it's crazy.
Speaker 4 (19:07):
It is rough. There's I mean, you can talk all
day about all the wonderful things and all the rough
things about it. You know, either you're built to do
it or not. I've always said that. And some people
get an industry and they run and I don't blame
them because it can be pretty bananas sometimes. But you know,
the chefs that are doing it, they're doing they're they're
putting their time into it. But the owners of the
(19:28):
restaurants have to sign off on this too, and they're like,
you know, doing something like this, they're basically signing a
check for thousands, a couple of thousand dollars, you know,
for the time, you know, if they're still if they're
paying staff to go, if you know, I'm salary whatever.
But you know, the product, I mean, it's it's not cheap.
Speaker 5 (19:48):
You know.
Speaker 4 (19:48):
I mean you go to the grocery store and you
think how many you know, how much would I have
to buy to give five hundred people a portion of
a meal.
Speaker 2 (19:56):
That I the restaurants are the ones providing.
Speaker 1 (20:01):
I had no idea.
Speaker 3 (20:02):
Yeah, that's what I'm saying. That's a community. I don't
like that.
Speaker 4 (20:05):
So you have to be dealing with there's a there's
a lot of places that just couldn't do something like
this logistically but also monetarily. So the people that do
it go visit their restaurants and give them some of
that money back, you know, telling me, you know, telling
me we're there, telling me whatever, that you appreciate it,
and you appreciate what they did because it's an undertaking,
(20:27):
you know for sure, and like a ton of aspects,
not just time.
Speaker 2 (20:31):
Well, go ahead, go ahead, I was gonna say, that's
what's really important is like one of the one of
the reasons that was Super Chef. We love finding restaurants
that community members may not know about it would be
the first time visiting. And what we found over the
last eleventh this will be our eleventh year, is that
people start going to those restaurants because although no, I
keep driving past or I've seen, I haven't heard of it,
(20:53):
but then they've tasted the food and now they frequent
those establishments.
Speaker 1 (20:58):
Oh, I don't do but I just can't say I'm
gonna go see with Travis. Is he fakes me up? Yeah?
Speaker 5 (21:04):
Sure, of course, everybody looks for Travis. I don't know
if I've ever told you that probably one of my
favorite plates of food ever was when you were working downtown.
Speaker 1 (21:15):
You have a dish.
Speaker 5 (21:15):
Do you know what that dish was?
Speaker 4 (21:18):
Short ribs?
Speaker 5 (21:19):
I love you, Like the beef guys is a good one,
but that Meso sea bass was insane. It was like
the best piece of fish I've ever I don't know
what you did with that thing.
Speaker 4 (21:30):
What's funny about that one, too, is I never I
joke about I talk about dish a lot, that dish
a lot because it was a number one cellar for years.
That or the chicken and Brocoli when I was down
at Fresco. But I never was totally happy with that dish,
like I did it as I was happy. I did
it as a feature. It sold as a feature like crazy,
and I was like, well, let's put it on the menu.
But I never I always felt like I wanted to
(21:52):
do more with it or do something else to it,
and it didn't need it, you know. And that's the
kind of things you learn as you're young.
Speaker 1 (21:58):
You're an artist when you're young, Yeah, you.
Speaker 4 (22:01):
Just want to keep adding and adding and adding, and
sometimes it's just like wash your hands of it, let
it be what it is.
Speaker 1 (22:07):
That was so nice for him to mention.
Speaker 4 (22:08):
That, Yeah, that's a that's a good that's a good
one though.
Speaker 1 (22:10):
That's good. Well, who are you getting money to this year?
Speaker 2 (22:12):
So this year we're actually splitting the food, thus splitting
the profits between two nonprofits. So one of the nonprofits
is UH Project Share. They're based out of Carlisle, and
they provide they have a farm stand, they provide fresh
fruit and and all kinds of different things for families who,
(22:34):
you know, maybe going through a little bit of a
tough time.
Speaker 1 (22:36):
Sure.
Speaker 3 (22:37):
And then the other one is Cocoa Pas.
Speaker 2 (22:39):
Last week I had the opportunity to go visit Cocoa Packs.
And so when you hear the word Coco Packs, are
thinking Hershey area. They support fifty two schools.
Speaker 1 (22:47):
Yeah, people don't know how that has that area has
changed exactly should be the affluent Hershey, You're not that way.
Speaker 3 (22:53):
But it's not just Hershey.
Speaker 2 (22:54):
So they're they're providing not just backpack or you know,
food or fifty two school districts. They're providing fifteen hundred
meals a week to those school districts. So not only that,
they also have a whole other there's seven locations.
Speaker 3 (23:11):
They also have another.
Speaker 2 (23:14):
Part of that nonprofit that has clothing accessories, I mean,
there was just so much. And next week we're going
to be visiting Projects Share to see even more of
the things that they do. But these are really really
really important nonprofit.
Speaker 1 (23:29):
Well every year what makes you decide what direction you're
going to go?
Speaker 2 (23:32):
So we actually just talk to the board we get
we ask all nonprofits to send us information about them,
and we just kind of talk to our board and
figure out what we want to support this year. You know,
when you had mentioned Scrambled, we had supported a nonprofit
that when kids aged out of the system, out of
(23:55):
the foster care system, you know, their nonprofit Bethany.
Speaker 3 (24:00):
House, that they had a place to stay.
Speaker 2 (24:03):
We only discovered that nonprofit maybe five six years ago
when with our other business, edual and accessory business, we
decided to donate a bunch of jewelry and then I
went to go visit the nonprofit found out so much
more about it.
Speaker 3 (24:15):
And so our jobs.
Speaker 2 (24:16):
As not only an event business, but as women in
our community.
Speaker 3 (24:22):
Is to get the word out.
Speaker 2 (24:24):
We want people to learn about different things that these
nonprofits do. I knew about Cocoa Packs and Project Share
for years, but I didn't really know exactly what they did.
And I like was in tears half a time when
I was interviewing the executive director just just to find out, uh,
you know, these little things, these things that were happening
(24:45):
within these nonprofits, and and just the passion you know,
community all every person has a passion right and when
we have these passions to make change, it's very easy
to do, you know, because you're passionate. You just have
to recruit the peace people that are passionate about the
same things. And we want to live a legacy and
not leave a legacy. So we're going to use the
(25:06):
opportunity to make a difference within the business, and we
hope that we're able to make a small difference within
these two nonprofits.
Speaker 3 (25:13):
Project Shared Cops.
Speaker 1 (25:15):
Oh my gosh, I remember meeting years ago when you
started this, and I thought, oh, bless them heart. They left,
They left these good jobs, and it's really difficult, and
you guys had, oh God, done an amazing job of
branding yourself and pretty much letting people know what you're
all about. Look at these guys they love Yeah, well.
Speaker 3 (25:34):
We love them.
Speaker 1 (25:35):
We love that.
Speaker 2 (25:35):
We could not do our events and stuff without them.
But one of the things is if you just look
at the statistics of things. Yeah, so some of us
are married, some of us have kids, but just simple
statistics of you know, twelve percent of kids just in
Cumberland County don't have food.
Speaker 1 (25:51):
Can you imagine?
Speaker 2 (25:52):
Is't that crazy? I mean that went intent. Individuals struggle
with food and securities.
Speaker 1 (25:56):
You know that's something because I've said many times, whether
it's home veterans or in food and secure people do
not They hang on to soundbites, they don't investigate. They
think that things are a certain way and they don't
take the time to find out this is the way
it is. But the other side of it is people
in Central Pennsylvania are extremely generous. They step up to
(26:18):
the plate every time. How about it, guys.
Speaker 3 (26:20):
One thousand percent? And that's the thing.
Speaker 2 (26:22):
We are so lucky to live in Central Pennsylvania and
we do have a community that supports each other. I
mean even over the last ten years of Central Peace,
super Chef after the event of Beer and I then
go to Bethesda Mission and donate the remainos food that
we're allowed to donate to that event. We're always touching
different things when you're doing that.
Speaker 3 (26:40):
But yeah, you're right, you.
Speaker 1 (26:42):
Know what I wanted to ask it. We'll run out
of time, but I wanted to remind people that how
do we you have a couple of websites. Let's talk
about how you find out how did you find out
about Scramble, PA, Souper Center, PA super Chef, your conference
for Women, which I love, love, love. These things are
going and you're always adding things to them. Where's the
website where people find out where they are, what they do,
(27:04):
do they want to be a sponsor?
Speaker 2 (27:05):
Yeah, So if you want to look at all our events,
just go to Events by I Candy dot com. If
you want information on Central Paced super Chef, whether it's advertising,
whether it's who the chefs are, the sponsors, all that information,
go to Central pasuperchef dot com and you can get
your tickets there. You can do your advertising. We also
have opportunities to put stuff in the swag bags. So
(27:26):
either Events by Eye Candy or Central Pacedsuperchef dot com.
Speaker 1 (27:29):
You gotta check this out. That's what I'm saying. It's like,
I remember the first time that I went to the
conference for Women, I thought, oh my gosh, this is
this is the kind of stuff they have in the
big cities. But they better guess than they do. You
guys are amazing. That's the next thing coming up after
Super Chef, right, the Conference for Women. When is it?
Do you know?
Speaker 2 (27:47):
So it's gonna be the end of October. We're still
trying to finalize a date, but it will be the end.
Speaker 1 (27:51):
Of okay, and gives a little teaser about what women
get walking out of there. There's the four six hundred women.
Speaker 2 (27:57):
Yeah, there's it's close to five hundred women. And the
most important things, it's women of every level. And it's
not just open to women.
Speaker 3 (28:03):
I mean men can.
Speaker 1 (28:04):
Well, and they awards awards, that's right.
Speaker 2 (28:07):
So it's just whatever level you're in, whether you're entering
the workforce, whether you're you know, an executive, whatever it is.
Speaker 3 (28:15):
We want you to have a.
Speaker 2 (28:16):
Safe space to learn, to walk out from each speaker
with something that you can take back to your personal
or professional life. We do do an award ceremony because
we like to highlight men and women. Actually, doctor Erber
won our Agate Award last year, which is one of
the things we always heard was you know, the glass ceiling,
the glass ceiling, and we want to showcase that there
(28:37):
are men who support women in business. As well as
women who do extraordinary, extraordinary things within our community that
are just mind blowing.
Speaker 3 (28:45):
People don't know, Yeah, they really don't know.
Speaker 2 (28:46):
So so we just wanted to have an event that
really highlighted women are women and men.
Speaker 3 (28:51):
In our community that just you know, we just think
are rock stars.
Speaker 1 (28:54):
Oh absolutely, Travis, Thanks buddy, Mikey, you kicked but to
appreciate it again. You can get tickets for Central Pennsylvania
super Chef at the Hilton and Harrisburg on Thursday, May
twenty second. Tanya Holiday yet.
Speaker 2 (29:08):
Them Central pasuperchef dot com, or you could stop by
and check out events by I can is to the
rest of the events.
Speaker 1 (29:14):
Awesome Central Pa super Chef May twenty second at the Hilton.
Get in touch with Tanya again. Don't forget that you
can catch Insight every weekend on each of our ten
iHeart stations or anytime on your favorite podcast s app.
I'm Sylvia Moss. This has been Insight. Thanks so much
for listening. See you next week. Hi, this is Iheartpublic
Affairs director and host of Insight, Sylvia Moss. Each week
(29:34):
on Insight, we address and try to provide the best
local resources for the issues that you tell me are
the most important to you, the ones that have the
biggest impact on your everyday lives. INSIGHT's also a place
where we can let you know about exciting community events
and introduce you to many of the incredible people who
work hard every single day just to make all of
our lives better. If you're not able to listen to
Insight when it airs on this station each week, then
(29:57):
catch you on your favorite podcast stapp Thank you for listen.
Speaker 4 (30:00):
Nick
Hi. I am Sylvia Moss, and this is Insight, a
presentation of iHeartMedia, where we really do care about our
local communities and all our listeners who live here. Well,
wait to hear this one. Remember that old story about
the guy who had a dream he was eating a
huge marshmallow and when he woke up, half his pillow
was gone. Well, I recently had a dream about food too.
(00:20):
I dreamt it. I was in this beautiful place. It
was filled with a lot of great people, music, all
kinds of fun things were going on. But my focus
of the dream was these wonderful area chefs who were
preparing the most incredible dishes that you can imagine, and
I was there to sample them. Wait a minute, Wait
a minute, Wait a minute, wait a minute. The guy
I told you about who dreamt that his pillow was
(00:42):
a marshmallow, that guy was a nuts. Anyway, my dream,
my dream was real because it was all about my
returning to that event. And if you go, you're going
to be dreaming all about it long after you've been
there too. It's known as Central Pennsylvania Super Chef. It's
at the Hilton and Harrisburg on May twenty second and
today's guests are going to serve you up with plenty
of details about this awesome event. We're going to begin
(01:03):
by introducing you to an amazing and very generous woman
who I met about twelve years ago. Since then, Tanya
Sirogi has been coome one of my dearest friends, along
with their sister A Beer Alan. Tanya gave up and
so did a Beer look at his jobs and they
started a company known as Eye Candy Events, with area
nonprofits benefiting from the proceeds of the events, like Central
(01:26):
Pennsylvania Super Chef. I know that when planning one of
their cole happenings, Tanya and a Beer always look for
sponsors who believe in servant leadership and the concept of
paying it forward, and they've certainly found that commitment to
the community with this year's presenting a sponsor for Central
PA Super Chef. It's Mike Berber from Berber Dental Group,
and he's been presenting us a presenting a sponsor excuse
(01:49):
me for a couple of Tany in de Beer's events.
Then there's this guy, the guy everybody loves. He's not
only a past winner a couple of times of Central
Pa Super chef, but he has also been executive chef
for almost what my Travis twenty five years? Wow, Travis
mumma is a chef de cuisine. Did I say that right? Okay? Cool?
At Final Cut Stay House at the Hollywood casinot Pen National,
(02:12):
and you can bet there's gonna be plenty of people
standing at his station. So guys, Tanya, I guess honey,
we're going to start with you. I can't tell you.
I hardly ever see her, and she's one of my
dearest friends. And the reason I can't see her is
because she's always out there doing something for somebody. Several
wonderful Eye Candy events through the year. But since it's
one of my favorites, let's start with super shed. Tanya,
(02:35):
you have a list of the people who are going
to be competing in Super SHEP. Travis is one of them.
Tell us a little bit about him and who the
rest of the guys are. They're not all guys, are
they know.
Speaker 2 (02:47):
They're not all guys. Glad to hear that, Chris, thank
you so much for having out My Candy. We love
Central Paced Super Chef one of our favorite events. We
are always so excited that some of the best community restaurants,
some of the best rest so we have in our community.
Speaker 3 (03:02):
Join us for Central Peace.
Speaker 2 (03:03):
Super Chefs so some of the chefs that we have
you had mentioned Chef de Cuisine Travis Muma with Final Cut.
We have Devin's Steak and Seafood, Harvest, Seasonal Grill and
Wine Bar, Dodge City, Aura Modern Mediterranean, Mount Laurel Catering
and Events, One Social, one thirteenth Social. They're a new contender,
so is Aura this year, the Great American Grill. That's
(03:26):
just to name a few of them. But we have
so far about eight restaurants. We normally have between eight
to twelve, so it's still not too late. It's really
really excited to have these chefs competing.
Speaker 1 (03:37):
Well, let's help our listeners pictures. You go to super
Chef and you walk in. What are these chefs doing?
Speaker 2 (03:44):
So they are coming up with creative, demicized portions of
entrees and desserts they have. The menu is secret until
the day of the event. Only a beer and I
know what the event or what the food is being
served is. And we basically let the chefs just be creative,
use all the things that they can use and bring
(04:05):
fine dining and casual fine dining, deliciousness.
Speaker 3 (04:10):
To our events.
Speaker 2 (04:11):
Okay, that's the best way to describe it, to be
honest with you, because we've had a little bit of everything,
and even some foods and ways to prepare the food
that I've never even seen before.
Speaker 1 (04:20):
Oh I know, I know, I know. Okay, let me
ask you this. Who decides the winner and how do
they decide the winner?
Speaker 2 (04:26):
So we have we have celebrity judges that decide the winner.
There are fifty percent of the vote, but the other
fifty percent are the attendees. So that is one of
the most important things because we want to keep it fair.
So honestly, one of the best things that you could
do is come to super Chef Taste and then show
(04:47):
the chefs that you really enjoyed their food.
Speaker 1 (04:49):
Oh I'm not byessing yet. I had to dream about that.
I'm tells you what kind of a life I am.
How boring is But anyway, let me ask you this too.
What did they get when they win?
Speaker 2 (05:02):
So they win won the title of Central Central Paced
super Chef, they get a billboard all throughout Pennsylvania. So
you'll see several billboards throughout Central Pennsylvania. And most importantly,
they get bragging rights.
Speaker 1 (05:16):
Travis, you won this a couple of times. What was
it like, like, where's your buddy stadium? When they saw
you on a billboard?
Speaker 4 (05:23):
Well, it was kind of fun because one of them
was right out right by my parents' house.
Speaker 1 (05:27):
When I want it, so that was all my baby.
Speaker 4 (05:30):
And it travels. I don't know if it's a digital
one this year, but I know it traveled, so that
was actually really cool because it would not just be
one spot for however long it moved, so that was
really cool. Yeah, it's a fun event. It's i mean,
probably some of the best food you can get in
the area. If you come to the event, take your time,
(05:51):
get there early, don't try and run in and out.
Take your time and talk to the chefs, talk to
the crew, and work your way around slowly because there's
I'm sure there's gonna be some really awesome stuff there.
Speaker 1 (06:02):
When you do this, like you want a couple of times,
can you remember I know, you know, Tiny's not going
to let you tell what you're going to do, which whatever, anyway,
what makes you decide? Well, you like when you want
the first time, do you remember what you prepared?
Speaker 5 (06:18):
Uh?
Speaker 4 (06:19):
I remember my entree or my savory component, my savory dish.
I don't know what I did is a dessert? I
think I do, but I'm not. I can't quite remember.
It's kind of a blur sometimes, you know. I've done
a lot of this stuff over the years, a lot
of different styles. This one, we're prepping ahead of time,
we have a menu, we know what we're going to do.
We're gonna bring it and we're gonna put it out
and play it there. But you know, some of them
(06:42):
are mystery baskets where you just show up and they
tell you what to cook. You know, really, Yeah, those
are those are those are great. If you ever get
a chance to do a mystery basket event, go to
seed one. Do it because it really kind of separates
the men from the boys kind of thing in my opinion,
because you don't know what you're doing. You don't know
what somebody's gonna put down in front of you.
Speaker 1 (07:00):
About that. You never heard that before.
Speaker 3 (07:02):
Now I've seen very cool.
Speaker 4 (07:04):
Yeah, it's really hard and it's harder to event this
size and the way that they do their grading and
not grading, but they're voting. You can't do it for
this because we're gonna have to put out six hundred
portions or something like that of each thing, so we're
gonna be plating up, you know, possibly a thousand or
twelve hundred tasting plates. You can't do that in the
mystry basket. So this one is is really more of
(07:29):
a It becomes more of a social event, which I.
Speaker 1 (07:32):
Think is really cool. It is you see.
Speaker 4 (07:34):
People that you haven't seen him forever. I've worked with
some of the other chefs over the years, and I
worked with Skip from Devin and I know Doug from
Dodge City really well. Him and his parents come out
to the steakhouse and eat, you know, so I see
his mom and dad all the time. So for me,
it's really neat because we all work so dang much,
it's sometimes hard to have friends, you know, So it
(07:56):
is it's actually really fun to go to these events
and see people that you used to work with that
you know of it, you know, or or old customers too.
Speaker 1 (08:03):
And no one why you're doing it too, how about it?
Speaker 4 (08:05):
Yeah, that's cool, and it's fun to show off. I'm
not gonna you know, you're not gonna lie. You don't
do these things to go on and just give out
something mediocre. You go to you know, show offs, right,
you know.
Speaker 1 (08:16):
That'd be cool kid. That's funny. Well, another cool kid
is sitting right next to you. I know. Tanya is
so blessed because she and Beer always get the most
dedicated sponsors. And the guy that's sitting across from you
is one of the awesomest if that's a word. It's
Mike Berber of Berber Family Dens. And you're the presenting
sponsor for this Why okay, you just did one a
(08:38):
couple of weeks ago. It was what was it called Tanya?
Speaker 3 (08:40):
But who did our conference?
Speaker 2 (08:41):
He was a president sponsor at our women's conference as well.
Speaker 1 (08:44):
Oh what do you realize that? But so you like
like your father.
Speaker 2 (08:51):
What's what's nice about verbal Dunstra and the entire Verber
family is they're not supporting one kind of thing, they
really because they're they're concerned about the community. They serve
the community. All these different events hit different people within
our community, and so that's what's important with partnering up
with sponsors like Verba Dental and doctor Erber is just
(09:13):
the they really do hit everybody.
Speaker 1 (09:17):
Tell me about your your about Berber Family dentistry. As
Tanya said, she just answered the well.
Speaker 5 (09:23):
Verber Dental Group is a dental health system. But before
I tell you about that, I have to tell you
this interview has not started off well for me. That
joke about the marshmallow, that was you, No, that was
my father, my father. Growing up, my father would tell
that joke to every friend that came to the house,
and my brothers and I would grown like crazy. And
(09:45):
now my grandchildren with it, or his grandchildren, my daughter's
with that. And you told that joke. I almost fell
out of my chair.
Speaker 1 (09:53):
And had jokes, Oh, my grand.
Speaker 5 (09:57):
Joke to start dad jokes in our house. And now
if you introduce tracks correctly, you said somebody that everybody loves.
Everybody loves a chef and they hate a dentist. So
I'm sitting here behind me with this joke, and then
I'm sitting next to like, you know, everybody's favorite chef,
and I'm just the dentist that everybody hates. But now,
Berber Dental Group is a little bit unique. It is
(10:21):
one of the very few dental health systems in the
country that is owned by providers. So everybody that is
an owner in our group has their fingers in somebody's
mouth at some point. We are with the patients. We
care about the patients. We are are with our team,
and we care very much about the community because we're local.
Speaker 1 (10:43):
That's what it's all about, isn't it. And you know what,
I've been trying to tell big corporations that for years
and years to partner with nonprofit organizations because not only
if that's the only thing you care about, not only
is it going to improve people, you know, people coming
into your business, but it's a feel good thing and
you're doing something, you're actually doing something for the community
(11:07):
instead of worrying about your bottom wine all the time,
and people appreciate that.
Speaker 5 (11:10):
Well. I feel very fortunate. My mom was from Virginia,
my father was from New York. She was a nurse,
he was a dentist. They met in school and they
split the difference and decided to live in Mechanics for Pennsylvania,
And I honestly feel like it's like the best place
in the world to live. And community has been so
so good to us. So we love doing community things,
supporting small business you know time for sure. Not only
(11:34):
is it not only do they help you know, nonprofits,
but they're small business that helps other small businesses. Restaurants
a classic example. Oh and I'm a foodie. I have
a face for radio and a body for radio.
Speaker 1 (11:45):
And watch it.
Speaker 5 (11:46):
I like to eat.
Speaker 3 (11:47):
We all like to eat.
Speaker 1 (11:48):
I'm just saying, well, you know, it's fun you talking
about your dad and that joke my dad used with
his grandchildren when they were real little used to say, hey, well,
my finger, I think you got you're away because I
used to got so mad. Daddy stop that. You know,
It's like, oh gosh, but grandfathers are awesome with grandchildren.
But you have two daughters. You have a very talented wife.
(12:11):
We were talking about her too, and but you're what
you're doing. And what I love and what I've been
promoting for so many years is get kids involved. Get
kids involved in these events. Because I talk to teachers
all the time and they say self esteem is a
big issue. Well guess what self esteem is going to
take a big chunk out of that, you know, depression
(12:32):
or whatever or not self esteem. But donating and being
a part of volunteering your community. It makes kids feel
wonderful and they want to go back surprisingly to them,
They want to go back when they whine about it,
and then they get there, they're so much better off.
So I think that's great. But if you'll allow me,
guys to mention Tanya some of the things you raised
(12:52):
over two hundred thousand dollars over the last several years.
This is some of the stuff that she and her
sister have done. They provided over nineteen thousand meals to
Hungry Plus in our area and an additional four thousand
fresh food meals distributed in our capital region. And because
your awesome events, seventy two thousand dollars worth is life
saving medical supplies were distributed in the area. You gave
(13:14):
the Breast Cancer to Breast Cancer Research fifty five thousand
dollars in five thousand dollars for Alzheimer's research. Oh God,
bless you. You donated twenty eight hundred dollars in medical
assistance for breast cancer patients just to pay their bills,
and you even provided college tuition. And I think this
must be our buddy, Julie that you donated the ekg's
(13:39):
Julie Walker, this is what ads. Yeah, this is what
I love about the people that come into this studio,
like the people today, Tanya is the queen of that
the way people what they can do to turn things around.
It's all positive, positive, positive, and all comes from you guys. Mike,
Why do you think you who have it? Because some kids,
(14:01):
I mean, we were telling me about your mom and
dad and how they were involved in everything, but a
lot of kids are going to say, eh, you know
how that turns out. Why is this something you learned
from your parents, and why is it so important for
parents to pass that on.
Speaker 5 (14:15):
I think it's critically important. And you know, I'll tell
you when my mom and dad when I was growing up,
when there was a problem, they would fix it. So
I remember going to a soccer practice and it just
wasn't a good experience. And my dad came home and
became the president of the Hampton Soccer Association. When there
were kids at Cumberland Valley School District that were identified
(14:37):
as early as fifth grade that were at risk for
not graduating, he started the Eagle Foundation. As the founder
of the Eagle Foundation, they started a buddy program where
these kids would basically be paired with a college student
over a summer and they could turn that kid around.
And you know, it was a time where my dad
would pick up the phone, or my mom would pick
up the phone, and they would call their friends. And
(14:57):
I'd remember people coming over and sitting in our BA,
and whether it was starting the Eagle Foundation or Cumberland
Valley Youth Basketball Association, they were always volunteers. It's harder
to get people to volunteer nowadays. I think we're busier.
I don't think we're as connected. You know, we're on
our phones and doing these things. So I think it's
absolutely critically important to get the younger generation engaged. You know.
(15:21):
We try to do a lot of activities that kind
of encourage that.
Speaker 1 (15:24):
I think that's the that's what life is all about,
is and County. I wanted to ask you, first of all,
what else is going on at Super Sheep besides what
the chefs are cooking out.
Speaker 2 (15:34):
So we are having a VIP Hour, which we provide
some entertainment that starts at five pm, and they are
anybody who's a VIP ticket or VIP Hour, they get
the first tastings, so it's right before the big rush
comes in. They'll get the opportunity to do that and
some entertainment throughout throughout the evening as well.
Speaker 1 (15:56):
I do a silent auction.
Speaker 2 (15:57):
Of course, we have a wonderful solid auction. I wanted
to go back to something you had mentioned earlier. Everybody
who is a part of Central Paid super Chefs.
Speaker 3 (16:07):
The chefs are.
Speaker 2 (16:09):
Sponsored, they're all volunteering our events. All our events could
not happen without every single person who's participating within the event.
So the chefs play an integral role in our event
because they're not only donating their time, they're donating their resources.
Speaker 3 (16:26):
The food.
Speaker 2 (16:27):
I mean, it's a lot, it's a lot that we ask,
but a lot of people who attend the event. Some
are coming for the food, some are coming for the nonprofits.
The most important thing is they're coming to support our community.
And we could not do it without anybody who's like
everybody who's kind of a part of Central Paced super Chef.
So it's not just about events by eye, candy and
(16:48):
tiny and a beer. Everything we touch we do within
our community. So I think that's really an important aspect,
and we've dedicated our business to really trying to build
up them that we live in, just like these gentlemen here.
Speaker 5 (17:02):
I think it's such a I think it's such a
powerful conduit between people like myself or organizations to connect
with the community. We have a tooth fairy that likes
to do tooth Fairy Time and all these things, but
we just don't have the capacity or the ability to
put on an event like Scrambled the Easter Icon, and
that was just such a great opportunity not only to
help folks, but for us to connect with the community.
(17:25):
So I think you're doing an amazing services.
Speaker 1 (17:27):
Absolutely, both of you are, even this guy over here,
you can't count the most important job.
Speaker 2 (17:32):
Well, and not just that, A lot of things that
the chefs don't talk about, and you can attest to
this Chef Travis, is just some of the other things
that you guys do for the community.
Speaker 3 (17:41):
I know that there's.
Speaker 2 (17:42):
A leaf program and other organizations that a lot of
the chefs they provide. The two nonprofits we picked this
year are all about food insecurities. Well, these chefs, that's
one of their main things. Yes they're cooking for the restaurants.
Yes they're providing wonderful meals for our community, but they
do so many things. One of the things that Chef
(18:05):
Travis had mentioned earlier is they're so busy all the
time that sometimes they don't have enough time for their
own friends and family. A lot of times it's not
just work. They're doing a lot of other things. I
don't know if you want to speak to that at all.
Speaker 4 (18:18):
I mean, like I said earlier, I've done a lot
of this stuff and a lot of them are fundraiser
style or they're done for fundraising, which there's a million
different things out there. And then you know, I'm lucky
enough to I'm working at a place now that.
Speaker 5 (18:35):
You know.
Speaker 4 (18:35):
When I said, hey, I've got this opportunity to do
super Chef again, I haven't done it for years. Things
have been so crazy. They're like, yeah, do it, get
out there, do it like that's that's you know, do
what you do what you love. So not everybody has
that opportunity either. I mean I did Super Chef the
first like four years or so, and then life got nuts.
Speaker 5 (18:53):
Man.
Speaker 4 (18:53):
The restaurant I was at at the time was super busy.
I was working six days a week. I was on
the line six days a week, and sometimes it just
gets to be too much. It gets to be a lot.
You're just you know, the restaurant industry.
Speaker 1 (19:04):
Is, Oh, it's crazy.
Speaker 4 (19:07):
It is rough. There's I mean, you can talk all
day about all the wonderful things and all the rough
things about it. You know, either you're built to do
it or not. I've always said that. And some people
get an industry and they run and I don't blame
them because it can be pretty bananas sometimes. But you know,
the chefs that are doing it, they're doing they're they're
putting their time into it. But the owners of the
(19:28):
restaurants have to sign off on this too, and they're like,
you know, doing something like this, they're basically signing a
check for thousands, a couple of thousand dollars, you know,
for the time, you know, if they're still if they're
paying staff to go, if you know, I'm salary whatever.
But you know, the product, I mean, it's it's not cheap.
Speaker 5 (19:48):
You know.
Speaker 4 (19:48):
I mean you go to the grocery store and you
think how many you know, how much would I have
to buy to give five hundred people a portion of
a meal.
Speaker 2 (19:56):
That I the restaurants are the ones providing.
Speaker 1 (20:01):
I had no idea.
Speaker 3 (20:02):
Yeah, that's what I'm saying. That's a community. I don't
like that.
Speaker 4 (20:05):
So you have to be dealing with there's a there's
a lot of places that just couldn't do something like
this logistically but also monetarily. So the people that do
it go visit their restaurants and give them some of
that money back, you know, telling me, you know, telling
me we're there, telling me whatever, that you appreciate it,
and you appreciate what they did because it's an undertaking,
(20:27):
you know for sure, and like a ton of aspects,
not just time.
Speaker 2 (20:31):
Well, go ahead, go ahead, I was gonna say, that's
what's really important is like one of the one of
the reasons that was Super Chef. We love finding restaurants
that community members may not know about it would be
the first time visiting. And what we found over the
last eleventh this will be our eleventh year, is that
people start going to those restaurants because although no, I
keep driving past or I've seen, I haven't heard of it,
(20:53):
but then they've tasted the food and now they frequent
those establishments.
Speaker 1 (20:58):
Oh, I don't do but I just can't say I'm
gonna go see with Travis. Is he fakes me up? Yeah?
Speaker 5 (21:04):
Sure, of course, everybody looks for Travis. I don't know
if I've ever told you that probably one of my
favorite plates of food ever was when you were working downtown.
Speaker 1 (21:15):
You have a dish.
Speaker 5 (21:15):
Do you know what that dish was?
Speaker 4 (21:18):
Short ribs?
Speaker 5 (21:19):
I love you, Like the beef guys is a good one,
but that Meso sea bass was insane. It was like
the best piece of fish I've ever I don't know
what you did with that thing.
Speaker 4 (21:30):
What's funny about that one, too, is I never I
joke about I talk about dish a lot, that dish
a lot because it was a number one cellar for years.
That or the chicken and Brocoli when I was down
at Fresco. But I never was totally happy with that dish,
like I did it as I was happy. I did
it as a feature. It sold as a feature like crazy,
and I was like, well, let's put it on the menu.
But I never I always felt like I wanted to
(21:52):
do more with it or do something else to it,
and it didn't need it, you know. And that's the
kind of things you learn as you're young.
Speaker 1 (21:58):
You're an artist when you're young, Yeah, you.
Speaker 4 (22:01):
Just want to keep adding and adding and adding, and
sometimes it's just like wash your hands of it, let
it be what it is.
Speaker 1 (22:07):
That was so nice for him to mention.
Speaker 4 (22:08):
That, Yeah, that's a that's a good that's a good
one though.
Speaker 1 (22:10):
That's good. Well, who are you getting money to this year?
Speaker 2 (22:12):
So this year we're actually splitting the food, thus splitting
the profits between two nonprofits. So one of the nonprofits
is UH Project Share. They're based out of Carlisle, and
they provide they have a farm stand, they provide fresh
fruit and and all kinds of different things for families who,
(22:34):
you know, maybe going through a little bit of a
tough time.
Speaker 1 (22:36):
Sure.
Speaker 3 (22:37):
And then the other one is Cocoa Pas.
Speaker 2 (22:39):
Last week I had the opportunity to go visit Cocoa Packs.
And so when you hear the word Coco Packs, are
thinking Hershey area. They support fifty two schools.
Speaker 1 (22:47):
Yeah, people don't know how that has that area has
changed exactly should be the affluent Hershey, You're not that way.
Speaker 3 (22:53):
But it's not just Hershey.
Speaker 2 (22:54):
So they're they're providing not just backpack or you know,
food or fifty two school districts. They're providing fifteen hundred
meals a week to those school districts. So not only that,
they also have a whole other there's seven locations.
Speaker 3 (23:11):
They also have another.
Speaker 2 (23:14):
Part of that nonprofit that has clothing accessories, I mean,
there was just so much. And next week we're going
to be visiting Projects Share to see even more of
the things that they do. But these are really really
really important nonprofit.
Speaker 1 (23:29):
Well every year what makes you decide what direction you're
going to go?
Speaker 2 (23:32):
So we actually just talk to the board we get
we ask all nonprofits to send us information about them,
and we just kind of talk to our board and
figure out what we want to support this year. You know,
when you had mentioned Scrambled, we had supported a nonprofit
that when kids aged out of the system, out of
(23:55):
the foster care system, you know, their nonprofit Bethany.
Speaker 3 (24:00):
House, that they had a place to stay.
Speaker 2 (24:03):
We only discovered that nonprofit maybe five six years ago
when with our other business, edual and accessory business, we
decided to donate a bunch of jewelry and then I
went to go visit the nonprofit found out so much
more about it.
Speaker 3 (24:15):
And so our jobs.
Speaker 2 (24:16):
As not only an event business, but as women in
our community.
Speaker 3 (24:22):
Is to get the word out.
Speaker 2 (24:24):
We want people to learn about different things that these
nonprofits do. I knew about Cocoa Packs and Project Share
for years, but I didn't really know exactly what they did.
And I like was in tears half a time when
I was interviewing the executive director just just to find out, uh,
you know, these little things, these things that were happening
(24:45):
within these nonprofits, and and just the passion you know,
community all every person has a passion right and when
we have these passions to make change, it's very easy
to do, you know, because you're passionate. You just have
to recruit the peace people that are passionate about the
same things. And we want to live a legacy and
not leave a legacy. So we're going to use the
(25:06):
opportunity to make a difference within the business, and we
hope that we're able to make a small difference within
these two nonprofits.
Speaker 3 (25:13):
Project Shared Cops.
Speaker 1 (25:15):
Oh my gosh, I remember meeting years ago when you
started this, and I thought, oh, bless them heart. They left,
They left these good jobs, and it's really difficult, and
you guys had, oh God, done an amazing job of
branding yourself and pretty much letting people know what you're
all about. Look at these guys they love Yeah, well.
Speaker 3 (25:34):
We love them.
Speaker 1 (25:35):
We love that.
Speaker 2 (25:35):
We could not do our events and stuff without them.
But one of the things is if you just look
at the statistics of things. Yeah, so some of us
are married, some of us have kids, but just simple
statistics of you know, twelve percent of kids just in
Cumberland County don't have food.
Speaker 1 (25:51):
Can you imagine?
Speaker 2 (25:52):
Is't that crazy? I mean that went intent. Individuals struggle
with food and securities.
Speaker 1 (25:56):
You know that's something because I've said many times, whether
it's home veterans or in food and secure people do
not They hang on to soundbites, they don't investigate. They
think that things are a certain way and they don't
take the time to find out this is the way
it is. But the other side of it is people
in Central Pennsylvania are extremely generous. They step up to
(26:18):
the plate every time. How about it, guys.
Speaker 3 (26:20):
One thousand percent? And that's the thing.
Speaker 2 (26:22):
We are so lucky to live in Central Pennsylvania and
we do have a community that supports each other. I
mean even over the last ten years of Central Peace,
super Chef after the event of Beer and I then
go to Bethesda Mission and donate the remainos food that
we're allowed to donate to that event. We're always touching
different things when you're doing that.
Speaker 3 (26:40):
But yeah, you're right, you.
Speaker 1 (26:42):
Know what I wanted to ask it. We'll run out
of time, but I wanted to remind people that how
do we you have a couple of websites. Let's talk
about how you find out how did you find out
about Scramble, PA, Souper Center, PA super Chef, your conference
for Women, which I love, love, love. These things are
going and you're always adding things to them. Where's the
website where people find out where they are, what they do,
(27:04):
do they want to be a sponsor?
Speaker 2 (27:05):
Yeah, So if you want to look at all our events,
just go to Events by I Candy dot com. If
you want information on Central Paced super Chef, whether it's advertising,
whether it's who the chefs are, the sponsors, all that information,
go to Central pasuperchef dot com and you can get
your tickets there. You can do your advertising. We also
have opportunities to put stuff in the swag bags. So
(27:26):
either Events by Eye Candy or Central Pacedsuperchef dot com.
Speaker 1 (27:29):
You gotta check this out. That's what I'm saying. It's like,
I remember the first time that I went to the
conference for Women, I thought, oh my gosh, this is
this is the kind of stuff they have in the
big cities. But they better guess than they do. You
guys are amazing. That's the next thing coming up after
Super Chef, right, the Conference for Women. When is it?
Do you know?
Speaker 2 (27:47):
So it's gonna be the end of October. We're still
trying to finalize a date, but it will be the end.
Speaker 1 (27:51):
Of okay, and gives a little teaser about what women
get walking out of there. There's the four six hundred women.
Speaker 2 (27:57):
Yeah, there's it's close to five hundred women. And the
most important things, it's women of every level. And it's
not just open to women.
Speaker 3 (28:03):
I mean men can.
Speaker 1 (28:04):
Well, and they awards awards, that's right.
Speaker 2 (28:07):
So it's just whatever level you're in, whether you're entering
the workforce, whether you're you know, an executive, whatever it is.
Speaker 3 (28:15):
We want you to have a.
Speaker 2 (28:16):
Safe space to learn, to walk out from each speaker
with something that you can take back to your personal
or professional life. We do do an award ceremony because
we like to highlight men and women. Actually, doctor Erber
won our Agate Award last year, which is one of
the things we always heard was you know, the glass ceiling,
the glass ceiling, and we want to showcase that there
(28:37):
are men who support women in business. As well as
women who do extraordinary, extraordinary things within our community that
are just mind blowing.
Speaker 3 (28:45):
People don't know, Yeah, they really don't know.
Speaker 2 (28:46):
So so we just wanted to have an event that
really highlighted women are women and men.
Speaker 3 (28:51):
In our community that just you know, we just think
are rock stars.
Speaker 1 (28:54):
Oh absolutely, Travis, Thanks buddy, Mikey, you kicked but to
appreciate it again. You can get tickets for Central Pennsylvania
super Chef at the Hilton and Harrisburg on Thursday, May
twenty second. Tanya Holiday yet.
Speaker 2 (29:08):
Them Central pasuperchef dot com, or you could stop by
and check out events by I can is to the
rest of the events.
Speaker 1 (29:14):
Awesome Central Pa super Chef May twenty second at the Hilton.
Get in touch with Tanya again. Don't forget that you
can catch Insight every weekend on each of our ten
iHeart stations or anytime on your favorite podcast s app.
I'm Sylvia Moss. This has been Insight. Thanks so much
for listening. See you next week. Hi, this is Iheartpublic
Affairs director and host of Insight, Sylvia Moss. Each week
(29:34):
on Insight, we address and try to provide the best
local resources for the issues that you tell me are
the most important to you, the ones that have the
biggest impact on your everyday lives. INSIGHT's also a place
where we can let you know about exciting community events
and introduce you to many of the incredible people who
work hard every single day just to make all of
our lives better. If you're not able to listen to
Insight when it airs on this station each week, then
(29:57):
catch you on your favorite podcast stapp Thank you for listen.
Speaker 4 (30:00):
Nick
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