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Harvest Food Ministry Erie, PA

 

Mission Statement

A ministry and a people that are consumed by God, who will spread the good news of JESUS CHRIST by blessing those who we purchase from, blessing those we teach, and blessing those we feed.

Definition of Hunger: To crave food; any craving or strong desire.


Our Purpose

Our purpose is to serve and honor GOD, be a servant to HIS SON JESUS CHRIST, and to instill values and integrity to those we feed, teach, and purchase from.

We achieve this through complete accountability of our actions and by seeking the quality 
products to meet the needs of all that we serve.

We will seek to have complete integrity with GOD, each other, our customers, our vendors, and
our community.

We will raise the Culinary Arts and the Profession to a higher standard.  This is achieved through a Biblical and Faith based teaching and kitchen curriculum.  We will teach a CHRIST centered vocation.


Bio - William R. Hofmann, Certified Executive Chef


William R. Hofmann, (Bill) CEC, is a visionary whom GOD has successfully turned his obstacles into opportunities and is anxious to share his insight with others.

After being injured in the U.S.  Army, Mr. Hofmann became addicted to drugs and alcohol.  In 1986, he became a resident of the streets of Charleston, South Carolina.  He continued to drift aimlessly until he decided to reconnect with his family and return to his hometown in 1988.  Chef Hofmann enrolled in the Culinary Arts Program at Westmoreland County Community College, where his natural talents and raw determination propelled him to graduation in 1991 - completing the requirements in two years!  Chef Hofmann has overcome many obstacles to reach his vision.  He has appeared on Pittsburgh's WORD FM, Cornerstone Televisions Altoona, and Pittsburgh channels "Getting Together" show speaking on homelessness and childhood hunger.

Chef Hofmann currently is the hands and feet of Harvest Food Ministry as Executive Chef.  He's worked for Gordon Food Service as a Customer Development Specialist and Consultant for accounts in Ohio and Pennsylvania.  He also has held the dual role as Executive Chef and Food & Beverage Director for Hidden Valley Ski Resort, in Hidden Valley, Pennsylvania.  Chef Hofmann earned his C.E.C. from the American Culinary Federation in 1997.  He and his wife, Candy, reside in Erie with their children, Dylan and Kyle and one son Derek living in Derry, PA.

Awards and Honors:

Executive Chef, Harvest Food Ministry, 2005 to present
Featured on WCTL's "Cooking on the Radio" the 3rd Thursday of every month at 8AM
National Board member American Culinary Federation Chef and Child Foundation, 2002 to 2005
Chef of the Year American Culinary Federation Laurel Highlands Chapter, 2001
Guest Chef Demo at the Souper Bowl III to benefit the Sara Reed Children's Center Erie, 2001
Guest Chef Instructor at Ashtabula Joint Vo-Ed Culinary program Oh, 2001-2002
Four Guest Chef Demos in healthy cooking at Premiere Fitness Ashtabula Oh, 2001
Past President American Culinary Federation Laurel Highlands Chapter, 1999-2000
Recipient of Gordon Food Service PRIDE pin and Caught Consulting Awards, 2000
Recipient of ACF Chef and Child's Little Oscar Award Regional and National, 1998
Recipe Development for the R.L. Schreiber Co. 1998
Corporate Sponsor of the ACF Chef and Child Foundation, 1998-1999
National distribution of Chef Bill's Southwest Seasonings, 1998
Named in the Congressional Record for Hunger Fighting Efforts, 1997
Recipient Outstanding Community Service Certificate from ACF Northeast Regional Vice-President, 1997
Chairperson of the annual Winterlude Dinner to benefit ACF Laurel Highlands Chapter, 1997
ACF Laurel Highlands Chapter Chairperson for ACF Chef and Child Foundation, 1996,1997, 1998, 1999
Member of the American Bocuse d'Or Academy. 1996, 1997, 1998
Recipient of the President's Award ACF Laurel Highlands Chapter, 1996
Organized Chef and Child Childhood Hunger Day Events, 1996, 1997, 1998
Finalist EMCO CULLY Awards, 1996
Silver Medal, National School Lunch Challenge, 1994
Published in the March 1, 1994 issue of Restaurants and Institutions Magazine
Published in the Nation's Restaurant News, 1994
Judge's Award in the Great Chefs of America Mediterranean Menu Competition, 1993
President of Chef Bill's Southwest Seasoning Inc., 1993 - Present
Baked two 40 foot loaves of bread used to make the World's Larges Peanut Butter and Jelly Sandwich, 1993
Honorable Mention in the Great Chef's of America Sandwich Competition, 1992
Finalist in the Pennsylvania Beef Challenge, 1992
First Place in the First Annual Northeast Junior Member Recipe Competition, 1990
Two Apprentice Bronze Medals in Hors d' Oeuvres Competitions, 1989, 1990

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