Mimmo at TJ Martell Foundation

ALMOST CHOPPED! Hadassah’s Incredible Cooking Competition, The 2nd Helping



On Sunday, September 22, 2019 Hadassah Greater Atlanta is hosting ALMOST CHOPPED! HADASSAH’S INCREDIBLE COOKING COMPETITION, THE 2ND HELPING. 
We're raising funds for the Hadassah Medical Organization which supports advanced medical research for ALS and other neurological diseases.

Teams of two Chef-testants* will compete in 2 rounds of cooking. The challenge is for our Chef-testants* to take the baskets filled with mystery ingredients, along with the tools provided, to create something that will wow our judges.

These Chef-testants*, along with their sous chefs, will be battling out for a win, but the real winners will be a brighter future for those suffering with neurological diseases. 
Please access the team fundraising pages and SUPPORT the team or disease focus of your choice.

We are excited to welcome our four chef-testant* teams:

Team Samantha Lives Next Door (2018 Champions)
Fundraising for Parkinson's and other neurological diseases
Chef: Samantha Ellis, Sous Chef: Rebecca Carey
Runner: Eliana Leader
Hadassah Mentor: TBD

 The Knife Guys
Fundraising for ALS and other neurological diseases
Chef: Ken Braunstein, Sous Chef: Helen Braunstein
Runner: Emma Perlstein
Hadassah Mentor: Ruthanne Warnick

Team Haimish Old Dudes
Fundraising for Alzheimer's and other neurological diseases
Chef: Jody Pollack, Sous Chef: Alex Schulman
Runner: Eva Serotta
Hadassah Mentor: Debi Shendelman

Team Humble and Fierce
Fundraising for Multiple Sclerosis and other neurological diseases
Chef: Jennifer Waller, Sous Chef: Sara McLeod
Runner: Sophia Schwartz
Hadassah Mentor: Sue Moye


 Our team of celebrity judges are from some of Atlanta’s most talked about restaurants:

Jenny Levison, Souper Jenny
Suzanne Vizethann, Buttermilk Kitchen
Mimmo Alboumeh, Red Pepper Taqueria
Jesse Kaufman, Ten Bistro


Be a part of the future, as Hadassah Medical Organization leads the way, with the power of persistence! From Israel to the States, together we can make a difference.

Click here to become a valuable Sponsor for ALMOST CHOPPED, HADASSAH’S INCREDIBLE COOKING COMPETITION today!

Keep up to date with plans for ALMOST CHOPPED on our Facebook event page.


* Chef-testant - (n) non-professional chef to cook and compete in HADASSAH’S INCREDIBLE COOKING COMPETITION

Tickets are $36/pp and can be purchased here!

Little Black Dress Party 2019 - STAR 94.1

The 2019 "Little Black Dress Party" at the Buckhead Theatre was incredible fun! Check out the video for some highlights from OBB's performance, the restaurants like Red Pepper Taqueria, and the huge dance party.

Chef Mimmo cooks up some delicious food for TV host Christine Pullara for 50th B-Day on 11 Alive

Chef Mimmo cooks up some delicious food for Atlanta & Co. host Christine Pullara for 50th B-Day on 11 Alive

Immigrant Hustle: 100 Success Stories from American Entrepreneurs Born Offshore — Mimmo Alboumeh

(Photo Credit: Tomas Espinoza)

What’s your name, company name, and title?

Mimmo Alboumeh, Red Pepper Taqueria, Chef/Owner.

Which country did you emigrate from?


Why did you or your family decide to immigrate?

My family started migrating in the mid-’70s from Lebanon to Italy, Spain, then the USA in the late ’80s. I came to Atlanta in 1995.

What was the most difficult thing you faced when you arrived in the US?

I honestly was lucky because I had a large family here already. Adjusting to the American culture was easy, and people didn’t have so much hate and segregation like you see today.

What was your very first job?

I have worked in restaurants since I was 15 years old. My first job in Atlanta was at Don Juan Spanish Restaurant, closed now. It was very popular and one of the original restaurants in the city.

Why did you choose to become an entrepreneur?

At a very young age, maybe 8–10 years old, I was already helping my grandmother in the kitchen and in her small grocery store. She cooked all the time. The Chef dream was born then. I was blessed to have the ambition to become who I am. Of course, it only took 20 years to learn and build the business.

How did you raise the money necessary to launch your business?

Credit cards, loans, and partners. (My least favorite is having partners. It’s never easy for a chef to have another partner that isn’t from a chef background).

What was the most difficult thing you faced when you first started your business?

I was broke. I used all my credit limits and barely got by.

Why do you think you have been successful?

My unconditional commitment and determination to succeed. Treat every employee with respect and they will treat your guests even better.

What advice do you have for newly arrived immigrants that want to pursue the path of entrepreneurship?

We must learn the real facts in life; money cannot fix everything, but life experience can. Work for small and big companies, be patient and learn slowly. The entrepreneurship seeds will start growing before you know it.

Amine Rahal