Piehole Project Debuts Mentorship Programs

243 custom pies sold over the last five years have generated more than $60,000 for Piehole Project. The Dallas-Fort Worth organization is now using that capital to broaden its scope beyond its signature annual auction.

The group launched new initiatives on Oct. 12 at The Village Country Club in Dallas. The event introduced The Cheffies: Chef's Choice Awards. Unlike standard restaurant accolades, this program allows culinary professionals to nominate and recognize their peers.

A second new initiative, The Rising Stagiaire, pairs aspiring culinary professionals with established DFW chefs. Participating chefs select talent and help fund paid stages in professional kitchens. These hands-on training opportunities provide mentorship for emerging talent.

Piehole Project plans to add Family Meal Hangs in 2027. These informal gatherings will allow local chefs to connect and build relationships outside their daily kitchen duties.

The group's original fundraiser returns this month. Thirty-two DFW chefs will create unique pies for online bidding. The 2026 auction begins Nov. 9. Participating chefs include Andrea Shackelford of Harvest at the Masonic, Toby Archibald of Quarter Acre, and Eduardo Osorio of Meridian.

Other named participants are Mike Matis of Fearing's Restaurant, Matt McCallister of River Sing, and Anastacia Quiñones-Pittman of Oh Hi! Hospitality. Published information lists different closing dates for the event. The final date has not yet been confirmed.