| “The event just seemed to have a lot of serendipity in the sense that the music was well-matched with the entertainment and the food,” says Rogalski. “The whole thing really came together into something that just had some amazing energy. We had a great time and the personalities were all a perfect fit. Plus, everyone just makes really darn good food!” After this year’s groundbreaking party, Rogalski envisions an annual event that will continue to help support the University of Calgary’s Hotchkiss Brain Institute, named in honour of Harley Hotchkiss, a former owner of the NHL’s Calgary Flames and Chairman of the NHL Board of Directors from 1995 to 2007. Rogalski also remembers Hotchkiss as a former mentor who helped him chart his culinary path. Besides the obvious benefits of helping to raise money or awareness of the charity itself, Rogalski says the rewards of being able to support to the local community can be a boon in many other areas for restaurant operators. It also doesn’t hurt to have a strong personal connection when working with a charitable cause, he says, adding that even in tough economic times, it is possible to find a way to give back. Wide-ranging benefits “There are a number of different tiers to charitable contributions and giving back. There’s the benefit to the charity itself and the satisfaction that you know you are going to be doing some good. From the restaurant’s perspective, there’s the opportunity to get your name out there and get some marketing done. “My advice is to choose something that is dear to your heart. I understand that some operators are just overwhelmed and may not have the time or money to do too much. But at the end of it all, it does feel good and it is rewarding. When it comes to charitable contributions, it’s not always about your bottom line, but about giving back. “There is a really strong food community out there. The spirit of collaboration is phenomenal and it feels fantastic. Not only is it great for our customers to meet someone like Michael Allemeier or Connie DeSousa but also to have the opportunity for the chefs to have fun too. It just feels good to everybody, and it’s no longer a day of work.” See also: | 
