Feast on the Fairway raises $20,000

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Kristine Bucasas | Staff Writer | [email protected]
Photo courtesy of Jim McCulloch


On June 8, the Culinary Arts Institute hosted the third annual golf tournament, Feast on the Fairway, in Saratoga Springs. Every year, on the second Monday of June, corporate sponsors and community members come together to raise money for the Culinary Arts Institute Scholarship Fund.

This golf tournament included bite size servings sponsored by local companies on each of the 18 holes. This concept highlights different cuisines and the Culinary Arts Institute. The Culinary Arts students showcased their talent in a luncheon prior to the afternoon shotgun start. Golfers competed with culinary arts chefs and the winner received a gift certificate for two at the culinary arts Institute’s famed restaurant Forte.

Feast on the Fairway comprised of 130 golfers, 20 industries and over 25 local companies. Members raised a net gift of $20,000 for the scholarship fund. Culinary Arts students can apply for the scholarship but must be enrolled in the Culinary Arts Institute and be in good academic standing. In fall 2012, the Culinary Arts Institute Advisory Board, which represents alumni members, bankers, entrepreneurs and professional catering businesses, decided to use the community’s fundraising efforts for UVU culinary arts students.

Victoria Garrow, director of development for UVU College of Technology and Computing, said she enjoys supporting the Culinary Arts Institute Advisory Board in their quest to raise funds for culinary students.

“I am constantly humbled by the support of the community and the pride and care they have for our UVU students,” Garrow said. “I absolutely love seeing the community and alumni come together, giving what they can to ensure the success of our students. This community stands behind Utah Valley University and their generosity is overwhelming.”

The Culinary Arts Institute holds events throughout the year to promote student success and growth. Peter Sproul, director and department chair of the Culinary Arts Institute, said these events are geared toward helping students network with potential employers and to raise the growth of the institute through different outlets.

“It was a wonderful event for the Culinary Arts Institute. Students got to network and partner with the community and industries. It was a tremendous success,” Sproul said.

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