Seaport Chef Richard Rayment Dishes On Hosting The 21st Annual Chefs In Shorts

The 21^st annual Chefs in Shorts is being held once again this year at the Seaport Hotel & World Trade Center. The event is expecting to draw more than 40 chefs and 1,000 guests for an evening of grill-offs, desserts, beer, wine and entertainment, all to once again benefit Future Chefs.

Future Chefs’ mission is to prepare urban youth in Greater Boston for quality early employment and post-secondary education opportunities in the culinary field while supporting them in developing a broad base of transferable skills as they transition into the working world.

Photo Credit: Seaport Hotel & World Trade Center

We caught up recently with Chef Richard Rayment from the Seaport Hotel & World Trade Center to discuss what he will be cooking and why this year is going to be so special.

How did the Seaport Hotel & World Trade Center first get involved with this event?

It started back when there was basically nothing in the Seaport District 21 years ago and the hotel first opened. The event has really evolved over the years. It originally started with just a half dozen or so chefs and this year, there are now nearly 50 with about 1,000 people attending.

Tell us a little about the dish you will be serving this year.

I will be cooking Hawaiian barbecue chicken wings with caramelized pineapple and toasted sweetbread. It’s going to be a really nice summery dish and everyone loves wings.

Why do you think this year’s event is going to be so special?

Well, 21 years is a huge accomplishment for any charity event to go that long. To see the enthusiasm of the chefs is always incredible. Some of them go back so many years. Once they participate in the event, they ask to come back every year. Chefs get asked to do a lot of charity work, but this evening is all about having fun and is more relaxed than a black-tie event. It’s going to be a really nice evening under the sun.

Photo Credit: Seaport Hotel & World Trade Center

The event is being held on Friday, June 22 from 7 to 10 p.m. and features Boston’s top culinary talents who fire up the grills to create their best dishes during this expansive outdoor, summer-in-the-city barbecue hosted at the Seaport Hotel & World Trade Center. Advance tickets are required.

Here’s a look at this year’s participating chefs:

ArtBar: David Mahady

Article 24 : Wally Salguero

Artisan Bistro : Robert Bruce

Babbo: Mario LaPosta

Back Deck: Paul Sussman

Bar Boulud – Mandarin Oriental Boston: Robert Differ

Bastille Kitchen: Brendan Burke

Brasserie Jo – Colonnade Hotel Boston: Nicholas Calias

CHOPPS American Bar & Grill: Stefano Zimei

District 45: Shane Quieros

Earls Kitchen + Bar: Nick Hrynkiw

Five Horses Tavern: Aaron Parsons

Flour Bakery + Café: Frank Francione

Forage: Graham Honig

Future Chefs: Barry Maiden

Harvard Club Boston : Dean Moore

il Molo: Pino Maffeo

Kashmir Restaurant: Harjit Pabla

Kings Dining & Entertainment – Seaport: Jeremy Lee

Local 149: Corey O’Shea

Lulu’s Allston: Sarah Wade

Mastro’s Ocean Club: Raphael Anderson

Oak Long Bar & Kitchen: Graham Lockwood

Ocean Prime: Mitchell Brumels

Off the Common – Boston Park Plaza: Brian Anderson

Sapóre Ristorante & Bar: Wallace Christopher

Scampo – Liberty Hotel: Alex Pineda

Serafina: Chris Cahill

The Gallery at W Boston:  Derek Barragan

The Langham, Boston: Mark Sapienza

Tip Tap Room & Parish Café: Brian Poe

TRADE: Donnie Mygan

Tuscan Kitchen: Nimesh Maharjan

University Club of Boston: Jason Banusiewicz

W XYZ Bar – Aloft Boston Seaport: Roberto Rosario

Worden Hall: Brad Druckenbroad

Photo Credit: Seaport Hotel & World Trade Center