Yes, Chef! Behind the Apron Showcases the Stories, Strength, and Community of Local Chefs

A sold-out fundraising event for Yes, Chef! Behind the Apron at Bear Creek Mountain Resort in Macungie celebrated 20 chefs through artistic portrait reveals, authentic storytelling, and community connection.

While tasting tables delighted attendees, the evening focused on supporting chef wellness retreats, mental health services, and initiatives aimed at combating food insecurity in the Lehigh Valley and beyond. Guests explored an exclusive art exhibition of Elaine Zelker’s striking chef portraits— candid and vulnerable, each paired with a personal story that humanized the person behind the apron.

Chefs were selected primarily through nominations, but participation extended beyond showcasing culinary skill. The event honored their resilience, mental health journeys, and the impact they have on their communities.

Among the featured chefs was Kuno Stadelmann, executive chef at Traditions of Hanover, who began his culinary legacy at the age of 15. He worked alongside his father, who was also a chef, at the historic Hotel Bethlehem and Saucon Valley Country Club before opening the kitchen at Traditions of Hanover, a retirement living community in Hanover Township.

At Traditions of Hanover, Chef Kuno doesn’t just feed a community—he belongs to it—from taking the time to build friendships among residents, he listens to them, shares stories, swaps recipes, and helps bring their memories to life on a plate.

“Cooking is a passion, yes, but the joy comes from the connections I make with our residents; they give me purpose,” he said.

He was nominated by Executive Director Cathy Heimsoth, who admired his courage in continuing to serve residents despite personal health challenges.

“I chose to nominate Chef Kuno because his strength and commitment inspire me,” Heimsoth said. “Supporting an organization that uplifts chefs and their stories felt like the perfect way to honor him.”

Chef Kuno presented his French-inspired shrimp cocktail, the “Bloody Marie,” featuring flavors of black tiger shrimp, diced tomato, cognac, and saffron, brightened with lime and red pepper flakes, with jalapeno offered on the side for those seeking extra heat. When his appetizer was announced as the voted favorite, he said, “I was speechless. It’s an honor and means a lot to me.”

The evening also debuted the 2026 Yes, Chef! Behind the Apron calendar, where Chef Kuno takes the spotlight in May and fellow featured chefs fill the remaining months. Attendees also contributed nonperishable food items to support Second Harvest Food Bank of the Lehigh Valley and Northeast Pennsylvania. This year’s proceeds will expand the nonprofit’s work, helping fund chef-focused events, wellness retreats, and community fundraisers, while continuing its partnership with Second Harvest to address food insecurity.

Events like Yes, Chef! Behind the Apron “The Untold Stories” underscore the powerful role chefs play in shaping and sustaining their communities—both through their craft and through their stories—and serve as a meaningful reminder of the importance of supporting their well-being, creativity, and connection.