In the 1980s, culinary trends included blackened redfish, New Coke, and Vol au Vents. Culinary schools and programs in the United States were few and very expensive. Workforce development in the restaurant industry meant getting your foot in the door at a restaurant and working for next to nothing.

We are pleased to present Piehole Project for the third year. Dallas’s Top chefs are participating to help us reach our goal of raising $40,000 this year.

Pick-up and Delivery

All pies will be available for PICK-UP on November 15, 2022 from the Dallas College Culinary, Pastry and Hospitality Center located at 11830 Webb Chapel Rd #1200, Dallas, TX 75234.

Pie delivery will also be available on November 15 for a fee of $35 within a 35mile radius.