The Ball State University community can eat bowls of chili on Oct. 27 to support students' education and help the poor.
The Hospitality and Food Management Association (HFMA) on campus is sponsoring its second annual Chili Drive By Fundraiser. HFMA is an organization that brings in professionals to speak about careers and opportunities in the field of hospitality and food management honorary. The Chili Drive By Fundraiser earns its name because of how the chili is distributed.
When placing an order, the customer chooses a time on Oct. 27 when they will be picking up their chili behind the Applied Technologies building in one of the woodshop areas. The customer's receipt has a large number written in magic marker on it, and upon arriving at the Applied Technologies building, the customer displays the receipt in their car window. A worker at the fundraiser will then run out to the car with the person's chili.
Orders are due no later than today.
This year, the money raised by the fundraiser will be used to support students traveling to the National Restaurant Association (NRA) show in Chicago May 20 through 23.
Last year, the proceeds helped send HFMA, Dietetic Technology Club and Phi U family and consumer sciences students to Caretta, W.Va. The students went with Student Volunteer Services to Caretta during its Alternative Spring Break program and volunteered their time at the community center and distributed toys to underprivileged children.
"[Various associations] wound up raising $6,000 to spend on gifts for kids, goodie boxes for parents and a dance for the high school students," Josh Clauser, graduate dietetics student, said.
Clauser went with the group to Caretta last year. Caretta is the sixth-poorest area in the United States, he said.
A portion of the money this year will also be donated to help Caretta again, Joel Williams, co-chair of the Chili Drive By, said.
"I volunteered last year and had a really good time, and it's for a good cause," Williams said. "It's about getting together and doing something helpful that helps other people."
The money could also possibly aid in funding a typical dining experience abroad, Lois Altman, associate professor and program director of Hospitality and Food Management, said.
"We really like to get students involved with the industry. ... While these events are fun, they are really learning opportunities for students," Altman said.
Approximately 12-15 HFMA students will take a trip to London and Paris during spring break, and the money raised may be used to differ the cost of an authentic dining experience for the students.
"Part of the reason to travel is to help students decide the locations of their internships," Altman said.
Students in Hospitality and Food Management must complete one internship to graduate.
"We are very aggressive about trying to get students out in the industry," Altman said.
Professionals from the industry come in to speak to the club about their options, Altman said. In the past, HFMA has sent students to conferences in the continental United States. This marks the first year they will travel internationally.
The chili will be provided by the Quantity Food Productions class. The students will provide both meat and vegetarian chili. Homemade cornbread will also be available.
"It's that time of year when it's getting cold and damp and dark, and chili is just warm. ... To me, fall sounds like chili time," Altman said.
Last year, HFMA received approximately 120 to 130 orders, Altman said. This year, they hope to reach 200, Altman said.
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