From a School Competition to Aarón y Amigos
When guests gathered in Phoenix on September 18–19 for Aarón y Amigos, one of the weekend’s most memorable dishes came from a former high school student chef. Aarón y Amigos is a signature fundraising event of Emeril Lagasse Foundation benefiting the Aarón Sánchez Impact Fund and its work to uplift the lives of Latino youth through food. The weekend brought together chefs, friends, and supporters for great food, live entertainment, and an auction, along with a chance to celebrate the local community.
Alongside the Fund, this year’s event supported a local beneficiary: Blue Watermelon Project, which helps young people build healthy relationships with food through culinary and nutrition education. Its Feeding the Future competition pairs high school teams with educators, local chefs, and school nutrition professionals to create recipes that meet national school meal guidelines, putting student ideas on cafeteria trays. It’s work that reflects the Fund’s focus on food access and nutrition education, and Charlie’s journey from competitor to mentor demonstrates that work in action.
In high school, Charlie competed in Feeding the Future under the mentorship of her teacher, Angela Stutz. Her Deconstructed Lumpia Bowl took first place and was later adapted for school meal programs, bringing her recipe to students in school cafeterias. The next year, Charlie came back as a mentor, sharing what she had learned and guiding a younger student to another first-place finish.
At Aarón y Amigos, guests tasted Charlie’s Deconstructed Lumpia Bowl as Blue Watermelon Project was recognized for its work. It was a delicious reminder of what young people can achieve when someone believes in them.
To help more high school students follow in Charlie’s footsteps, the Fund is awarding a grant to support Blue Watermelon Project’s 2027 Feeding the Future competition. Thanks to the generosity of guests, sponsors, chefs, and supporters, the impact of Aarón y Amigos reaches well beyond the weekend, into classrooms, kitchens, and cafeterias.
