St. Vincent de Paul Receives Donation From Chefette

From Left:  Chefette’s Advertising Manager, Lisa Carter & President of St. Vincent de Paul, Beverley Wharton 

CHEFETTE Restaurants continues its community outreach programme by giving assistance to charitable organisations across the island. Recently the St. Vincent de Paul Society received a monetary donation which was made possible through Chefette’s Donation Box Programme.

Recently at Chefette’s Corporate Office, president of St. Vincent de Paul, Beverley Wharton after receiving the cheque for $7,000, praised the organization and said “On behalf of the President and members of the Society of St. Vincent de Paul we would like to thank you for your donation to us which will be used to assist those young minds in our society who are desirous of furthering their developmental abilities whether academically or otherwise, in order for them to be able to assist themselves later-on in life.” 

Chefette’s Advertising Manager, Lisa Carter said “our donation box programme has been active since 2002 and continues to raise funds that assist seven deserving local charities. We sincerely thank our valued customers for continuing to support this cause.  We the Chefette Family appreciate very much the opportunity given to us by the charities to contribute meaningfully to the effort of assisting the less fortunate in our community.”

The Donation Box Programme involves placing boxes at Chefette’s 15 Restaurants and two Barbecue Barns, allowing patrons the opportunity to make monetary contributions, towards the seven selected charities.  The boxes are cleared every three months and their contents, together with additional funds made available by Chefette’s Corporate Office, are donated to one of seven chosen charities.  On this occasion, St. Vincent de Paul is the beneficiary. The other six charities are The Barbados Red Cross Society, Youth With a Mission, Special Olympics, The Diabetes Association, Variety the Children’s Charity and the Salvation Army.  

Article published August 29, 2017

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