Cooking up Change 2007 combined the energy of a culinary competition with the eclectic elegance of Salvage One and the warmth at the heart of HSC’s culture.

The unique venue provided a perfect setting for enjoying innovative appetizers and desserts designed by acclaimed culinary students from Chicago Public Schools for entry in the healthy cooking contest.

"It’s fantastic because the mission is such a strong part of this event," said Cooking up Change Co-Chair Melissa Graham of Purple Asparagus and Monogramme Events & Catering, who created a lovely and distinctive atmosphere with a "wonderful autumnal feel" through paper lanterns, potted ornamental kale and a variety of natural elements.

The VIP pre-reception featured creations by Monogramme Events & Catering, where nearly every item is made using local, organic and sustainable products with a special eye on fresh, seasonal cuisine.

Guests at the benefit enjoyed healthy appetizers and desserts created by Chicago Public Schools culinary students and voted on a special audience choice award.

Cooking up Change Co-Chairs Melissa Graham and Phil Mott presented awards to winning student teams in the appetizer and dessert categories, and Chris Ely of presenting sponsor Applegate Farms presented awards in the school lunch category.

HSC Founding Executive Director Rochelle Davis was recognized with the Chicago Tribune Good Eating Award for her work promoting "the positive connection between good food, good living and good health."

Details of the event, from the newly-designed recipes to the century-old architectural artifacts, created a one-of-a-kind experience for the benefit guests, culinary students, teachers, celebrity judges and all who were part of the exhilarating and meaningful evening.