FEB 2021

Chef Nick Wallace
Children’s Foundation of Mississippi


Inspired by the family farm on which he was raised in Edwards, Mississippi, as well as the incredible cooking of his grandmothers, Chef Nick Wallace is now bringing his own take on Southern cuisine to the culinary world.

With a focus on high quality ingredients, Chef Wallace combines his love of traditional Southern cuisine with innovative flavors and classic French cooking techniques to create dishes that evoke a sense of classic comfort with a modern twist. This shines through in a recent recipe he created using DOLE Chef-Ready Cuts Mango Cubes. Chef Wallace’s Mango Pie features a vibrant mango filling and is finished with a light and airy ginger-infused topping.

This recipe was created on behalf of the Children’s Foundation of Mississippi. Through advocating for better policies, fostering collaboration within the community and delivering important information to decisionmakers, this organization is working towards a brighter future for the children of Mississippi. To help in that mission, Chef Nick Wallace chose the Children’s Foundation of Mississippi to receive the Dole Packaged Foods product donation, delivering over 1,000 DOLE Fruit Bowls to the community of Jackson, Mississippi.

To learn more about the Children’s Foundation of Mississippi, visit childrensfoundationms.org and follow them on Facebook.

For more delicious culinary creations follow:
Chef Nick Wallace: Instagram
And check out his website nickwallaceculinary.com

JAN 2021

Chef Gia Stanley
The Underground Kitchen


Gia Stanley is a full-time private chef, cooking healthy meals for families and sharing her knowledge and love of sustainable cooking via her online blog.

Gia’s culinary journey started at the Institute of Culinary Education, where her passion for food and sustainability grew. One of the first moments that sparked her interest in sustainable cooking was a class taught by Chef Frank Proto. “Learning about how unsustainable the food industry can be inspired me to further me understanding of our food systems.”

That passion shines through in her recipes, which focus on plant-forward, dairy-free and sometimes gluten-free meals all made with quality ingredients.When presented with an opportunity to create her own take on a plant-forward recipe using DOLE® fruit, she was immediately drawn to an ingredient that brought her back to her childhood, peaches. “DOLE Fruit Bowls® were a staple of my childhood and peach in particular. Growing up, I would share a bowl with my grandpa, and we would play a round of dominos to determine who got to drink the peach juice.”

From this inspiration came Chef Gia’s Peach Pie Waffle recipe that is not only deliciously nostalgic, but also incredibly easy to make. Featuring DOLE Chef-Ready Frozen Peach Purée and DOLE Chef-Ready Cuts Diced Peaches, this recipe can be scaled up to meet demand and the batter can be made up to 24 hours in advance.

For her donation, Chef Gia chose to partner with The Underground Kitchen Community First in Richmond VA. When the COVID-19 pandemic hit, The Underground Kitchen quickly changed from a “roving” experiential dinner series to a meal delivery service, helping local residents in need. To date, they have delivered over 50,000 meals to food insecure communities around the Metro Richmond region.

To learn more about the Underground Kitchen visit ugkcommunityfirst.org and follow them on social media @theugk.

For more delicious culinary creations follow:
Chef Gia Stanley: Instagram | Pinterest
And check out her blog sustainablygia.com

JAN 2021

Chef Yia Vang
Second Harvest Heartland


Chef Yia Vang was born in a Thai refugee camp and got his start as a dishwasher when his family relocated to central Wisconsin. Today he is the proud co-owner of Union Hmong Kitchen (a pop-up restaurant experience in Minneapolis, MN) and is working on a new restaurant concept called Vinai dedicated to Hmong food that celebrates and honors his family’s rich cultural history. Recently, Chef Vang shared a dish that will have your mouth watering.

This Spicy Mango Relish made with DOLE Chef-Ready Cuts Mango Cubes, takes just minutes to create but packs a big punch of flavor. “The relish can be placed on top of grilled fish, pork or chicken, but it’s important to use this relish for grilled meats because of the contrasting flavors of the smoke and char on the meat to the sweet and tartness of the mangos,” says Chef Vang.

The charity Yia chose to partner with is Second Harvest Heartland, an organization that works with food banks across the country to help provide hunger relief. A donation of over 1,000 DOLE® Fruit Bowls® was made on Chef Vang’s behalf.

To learn more about Second Harvest Heartland visit 2harvest.org and follow them on social media @secondharvestheartland.

For more delicious culinary creations follow:
Chef Yia Vang: Instagram | Facebook | Twitter
Union Hmong Kitchen: Instagram | Facebook
Vinai: Instagram | Facebook

JAN 2020

Chef Ralph Degala
Asian Pacific Islander Forward Movement (APIFM)


Chef Ralph Degala, helped bring Filipino cuisine to the forefront on season 9 of Masterchef and is continuing to do so with his latest video series Eating Good.

When given the chance to create a recipe utilizing DOLE® Chef-Ready Cuts Mango Cubes, he decided to tap into his culinary roots with a Crema de Mangga (Mango Float), which is a Filipino icebox cake made with layers of graham crackers, whipped heavy cream and mango purée, topped with diced mango and dusted with additional graham cracker crust.

Chef Degala is a board member for the Asian Pacific Islander Forward Movement (APIFM) an organization that works to cultivate healthy, long-lasting and vibrant communities for Asian and Pacific Islander communities – and all communities of color. To do so, APIFM collaborates with local farmers to distribute culturally relevant produce to community institutions such as restaurants, hospitals, schools, and non-profit organizations. They also offer free educational workshops and health programs to help build stronger, healthier communities.

On behalf of Chef Ralph Degala, Dole Packaged Foods delivered 30 cases of DOLE® Fruit Bowls® that will be used at an upcoming food distribution event in LA State Historic park. APIFM has put together bags of healthy groceries for families in need. The families that receive the groceries also participate in a cooking class, put on by the organization to help educate and develop culinary skills for members of the community.

To learn more about APIFM visit www.apifm.org and follow them on social media @forwardapi

Facebook | Instagram | Twitter | YouTube

For more delicious culinary creations follow Chef Ralph Degala on Instagram.

DEC 2019

Chef Rachel Bennett
A Kid's Place

Chef Rachel Bennett

Rachel Bennett is the executive chef for The Library in St. Petersburg, Florida, a restaurant inspired by two icons, George Peabody and John Hopkins. For her culinary creation, Rachel created Blackened Mahi Mahi Tacos featuring DOLE® Chef-Ready Cuts Mango Cubes.

The charity Rachel chose to partner with, A Kid’s Place, provides a safe, loving and nurturing home for foster children in Tampa Bay, Florida. The organization has helped over 1,400 children and more than 635 families. A Kid’s Place embraces the belief that children have the right to grow up safe, healthy and fulfilled.

On November 13, 2019, Dole Packaged Foods delivered over 1,000 DOLE® Fruit Bowls® to A Kid’s Place on behalf of Chef Bennett. This donation will help to provide easily accessible food options for their current residents and staff.

To learn more about A Kids Place visit www.akidsplacetb.org.
And for more culinary inspiration follow Chef Rachel Bennet on Instagram. instagram.com/chef_coach_bennett/

Select a story to read:

Chef Nick Wallace

Chef Gia Stanley

Chef Yia Vang

Chef Ralph Delgala

Chef Rachel Bennett