Piehole Project is broadening its work in the Dallas-Fort Worth culinary community, adding mentorship, professional development and opportunities for chefs to connect. The organization began with a fundraiser built around distinctive pies made by local chefs. Its expanded approach includes programs for both experienced professionals and people beginning their culinary careers.
The expansion follows five years of auctions that featured 243 chef-created pies and raised more than $60,000. That fundraising helped establish the foundation for the organization's wider mission. While the annual auction remains part of its work, Piehole Project is developing additional ways to support culinary talent and strengthen relationships across the region's food community.
Among the new programs is The Rising Stagiaire, which pairs aspiring culinary professionals with experienced chefs in Dallas-Fort Worth. The initiative combines mentorship with paid stages, giving participants hands-on training in professional kitchens. Chefs taking part choose promising candidates and contribute funding toward their training, connecting emerging talent with both guidance and practical work opportunities.
Peer recognition is another part of the expansion. Piehole Project introduced The Cheffies: Chef's Choice Awards on Oct. 12 at The Village Country Club in Dallas. The awards give culinary professionals the opportunity to nominate and recognize colleagues, with chefs and other members of the culinary community participating in the recognition of their peers.
The organization also plans to launch Family Meal Hangs in 2027. Those informal gatherings are intended to bring local chefs together away from their kitchens, offering space to exchange experiences, make connections and develop relationships. The planned events add a social component to the organization's mentorship and professional development efforts.
Meanwhile, the fundraiser that launched Piehole Project is returning for its sixth year in November. This year's online auction will feature one-of-a-kind pies from 32 Dallas-Fort Worth chefs, continuing the chef-created pie format that has supported the organization through its first five years.
Participating chefs include Andrea Shackelford of Harvest at the Masonic, Toby Archibald of Quarter Acre, Eduardo Osorio of Meridian, Mike Matis of Fearing's Restaurant, Matt McCallister of River Sing and Anastacia Quiñones-Pittman of Oh Hi! Hospitality.
Bidding is scheduled to open Nov. 9. As of Nov. 4, the closing date had not been confirmed because published information listed conflicting dates. Auction information, details about participating chefs and descriptions of the organization's new initiatives are available at PieholeProject.org.
