ORLANDO, Fla., May 21, 2012 — Walt Disney World Cast Members wrapped up a $1.5 million charitable giving spree today with a special visit to Quest, which received $55,000 from the Disney Helping Kids Shine grants program.

As the recipient of the Bob Allen Outstanding Community Service Award, Quest is one of 59 organizations recognized by Disney this past week for their efforts to encourage creativity, innovation and compassion in children. The top application-based grant will help Quest introduce the world of media arts to children with special needs. Quest’s Shaping Kids’ Future Media Arts Program is designed to teach youth interactive design and expose them to future careers in the arts.

“It is humbling and a great honor to receive this top award from Walt Disney World to launch our ‘Shaping Kids’ Future’ media arts program,” said Katie Porta, president of Quest. “This life-changing program will not only engage children with disabilities in creative and innovative ways, but will also help them build the real-world skills they need for brighter lives and future success.’

Combined, Disney Helping Kids Shine grants are expected to enrich the lives of an estimated 70,000 children in Orange, Osceola, Seminole, Lake and Polk counties.

“As a company with 64,000 Cast Members who live, work and play in Central Florida, Walt Disney World Resort is committed to investing in our community,” said Nancy Gidusko, director of community relations for Walt Disney World Resort. ”We’re happy to recognize and reward organizations like Quest that truly make difference in the lives of Central Florida’s children.”

Walt Disney World annually gives Disney Helping Kids Shine Grants to help support local organizations actively involved in building strong futures for children. This year’s grant recipients were selected by a 15-member committee that included community leaders, educators and Cast Members. Some of their selections include:

• Osceola County Historical Society, which received a grant to support summer educational camps for children to strengthen creativity skills, foster new relationships, and develop an appreciation for their community.
• Safehouse of Seminole, which offers hope and caring for young victims of domestic violence through the Safekid Program. 
• Young Fathers of Central Florida, for its Teen Fatherhood Academy. The program focuses on character development and training program for teen fathers.

Details on all 2012 Disney Helping Kids Shine recipients, along with prize patrol reports and pictures are available at www.waltdisneyworld.com/about.

Chef Jens Dahlmann, executive chef Epcot - Dahlmann classically trained in European kitchens and worked for Cunard and Seabourn cruise lines, traveling in Southeast Asia and the Mediterranean.  He also worked for Le Cirque 2000 in New York City and Cafe ‘L Europe in Palm Beach, Fla., before joining Disney in April 2004.  He was chef de cuisine at both Flying Fish Cafe at Disney’s BoardWalk and California Grill at Disney’s Contemporary Resort before taking the helm at Epcot, where he directs a team of chefs in Future World and World Showcase restaurants.

Chef Lenny DeGeorge, executive chef Resorts Food & Beverage - DeGeorge grew up in his family’s catering business, then studied at Johnson & Wales in Providence, R.I.  After graduation he headed to Walt Disney World Resort to hone his skills in Magic Kingdom restaurants.  At Artist Point at Disney’s Wilderness Lodge, he focused on the cuisine of the Pacific Northwest.

Chef Todd English, Todd English’s bluezoo – Celebrity chef, restaurateur and TV and radio personality, English opened his first Florida restaurant, Todd English’s bluezoo, at the Walt Disney World Dolphin in 2004.  Bluezoo’s signature “dancing fish” grill features fresh seafood roasted over an open rotisserie.

Master Pastry Chef Erich Herbitschek, Disney’s Grand Floridian Resort & Spa – Herbitschek was born in Austria and studied at Mollard Pastry School in Vienna, the “city of sweet dreams.”  After working in resorts in the United States, Philippines, Japan and Hawaii, Herbitschek now oversees a staff creating breads and sweets – 1,200 loaves of bread on an ordinary day.  And his wedding cakes are legendary.

Chef Scott Hunnel, Victoria & Albert’s – Chef Hunnel started his career as a dishwasher in a Chicago restaurant, and today is at the top of his game with Central Florida’s only AAA Five-Diamond restaurant, Victoria & Albert’s in Disney’s Grand Floridian Resort & Spa.  He graduated from Chicago’s Joliet Culinary Program, and has been with Disney since 1998.  Hunnel and his culinary team prepare modern American cuisine with the best-of-the-best from around the world.

Chef Gary Jones, culinary dietary specialist, Walt Disney Parks & Resorts – Jones has been an integral part of the Food & Beverage Operations team for 24 years.  Initiatives focus on providing healthy options, expanding menu offerings for children, and developing new ideas for guests’ special dietary needs.

Chef Tim Keating, Flying Fish Cafe – Keating oversees a talented staff in the on-stage kitchen at the award-winning restaurant.  The New Jersey-born chef began his culinary career in his early teens and mastered his craft at several top California hotels.  He is a founding member of the Chefs Collaborative, a nationwide group that supports local farmers and inspires their customers to choose nutritious and sustainable foods.  Flying Fish Café at Disney’s BoardWalk features seasonal cuisine with influences from around the globe.

Chef Roland Muller, chef de cuisine Walt Disney World Product Development - A native of the Alsace region of France, Muller began his cooking career at age 14, classically training in France.  He moved to California to be part of, he says, “the American food revolution” and also to learn English.  Muller worked at Disneyland Paris before coming to Walt Disney World Resort in 1997.  Today he’s chef de cuisine for Walt Disney World Food & Beverage Product Development.

Chef Tim Oakley, chef de cuisine The Land, Epcot – Oakley graduated from the Culinary Institute of America in Hyde Park, then with a hospitality degree from the University of Massachusetts at Amherst where he met Disney reps at a job fair and headed to Walt Disney World Resort.

Chef Brian Piasecki, chef de cuisine California Grill - Toledo, Ohio, native Piasecki says he always felt at home in the kitchen, and did most of his training at Disney’s apprenticeship program, working in some of the top Walt Disney World kitchens.  Today he’s chef de cuisine at the award-winning CaliforniaGrille at Disney’s Contemporary Resort.

Chef Phillip Ponticelli, chef de cuisine Cítricos, Disney’s Grand Floridian Resort & Spa – Ponticelli studied at the Culinary Institute of America in Hyde Park, N.Y., then headed first to the South Pacific, then to Switzerland to further his training.  Coming back to America, he worked in Washington, D.C., and joined the Disney culinary team in 1996.  He has worked at several Disney restaurants, including California Grill, Mama Melrose’s Ristorante Italiano and Narcoossee’s.  Ponticelli describes Cítricos’ cuisine as “American style with heavy emphasis on Mediterranean flavors and ingredients.”

Chef Wolfgang Puck, Wolfgang Puck Cafe – Austrian-born Puck received his culinary training in France, and today oversees a food empire that includes restaurants in major cities around the world.  He is the author of several cookbooks, including Adventures in the Kitchen with Wolfgang Puck.  Signature dishes at his restaurant at Downtown Disney West Side include thin-crust pizzas and Chinois Chicken Salad.

Chef Michael Pythoud, executive chef Disney’s Hollywood Studios and Disney’s Animal
Kingdom - Pythoud oversees the culinary staff at Disney’s Hollywood Studios.  A native of Neuchatel, Switzerland, he says he knew he wanted to be a chef at age 6 and began an apprenticeship at age 15 in a Swiss restaurant.  His career took him from Switzerland to the Philippines, New York City and Disneyland Paris.

Master Pastry Chef Stefan Riemer, Parks & Resorts Food & Beverage Concept Development & Standards – Riemer was born in Berlin, Germany, and apprenticed in pastry kitchens at age 16.  He graduated from Culinary Pastry School in Brunswick, Germany, and started working around the globe – Switzerland, Indonesia and India were stops along the way.  His favorite medium is chocolate – Riemer says he bakes every single day and spends his free time trying out new desserts.

Chef Bruno Vrignon, Les Chefs de France, Epcot – French-born Vrignon, long associated with the three French chefs who operate the Epcot restaurant – Paul Bocuse, Roger Verge and Gaston Lenôtre – trained with Bocuse at his legendary restaurant in Lyon, France.  Vrignon has been chef at the Epcot World Showcase restaurant since it opened in 1982.  Signature dishes include classic French onion soup, coq au vin, and marmite du pêcheur parfumée au safran, a traditional Mediterranean seafood casserole

Chef Ed Wronski, Director, Food & Beverage Product Development, Walt Disney Parks and Resorts - A native of Detroit, Wronski graduated from the Culinary Institute of America in Hyde Park, N.Y.  He first joined Disney in 1976, left to pursue other opportunities, then returned to the company. He spent five years at Tokyo Disney Resort, and returned to Walt Disney World Resort in 2003.

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Organizations and school districts with programs that use art, music and theater to stimulate creativity and critical thinking among children were the first to receive grants during a visit to the Orlando Repertory Theatre.

“At Walt Disney World Resort, our vision is to build on our philanthropic legacy by investing in programs that make a lasting change in our community and promote the happiness and well being of children and families”, said Nancy Gidusko, director of community relations for Walt Disney World Resort. “These organizations represent the best of the best.”

Throughout the week, Walt Disney World Resort will make surprise visits to other organizations in the five counties that encourage creativity, innovation and compassion in children. Combined, the grants are expected to benefit an estimated 70,000 children in Orange, Osceola, Seminole, Lake and Polk counties.

A 15-member committee that included community leaders, government officials, educators, entrepreneurs and Cast Members selected this year’s grant recipients.

Blocker recognized Disney as an outstanding Partner in Education. “Known around the world, Walt Disney World Resort is a famous neighbor of Orange County Public Schools, and supports the district in many significant ways. From Disney employees hosting a massive school supply drive each summer, to the Dreamers & Doers program, to a donation each year of $50,000 to the superintendent’s discretionary fund and support of the Teacher of the Year Ceremony, Disney contributes to the success of students and staff. This year, in response to the crisis of homelessness in the area, Walt Disney World Resort gave and additional $7,500 to support the important work of OCPS Homeless Services” said Blocker. Betty Martinez Lowery and Angie Sola from Walt Disney World Community Relations accepted the award on behalf of the company.

Entertainment and diversions kept the energy high with Radio Disney playing music, and hosting interactive games, raffles and dances. Disney Cast Members from Animal Science and Environment participated on the Youth Activities Team which was comprised of volunteers age 17 years and younger. The Cast shared Earth Month initiatives and staffed an outdoor activities station on “Bugs You Can Find in Your Own Back Yard”.

The event was covered by Lakeland’s newspaper, The Ledger, and Gow Fields, Mayor, City of Lakeland, volunteered during the entire building process. Rex Perry, Executive Director of Boys & Girls Club of Lakeland and Kay Fields, President/CEO of Girls, Inc. were overcome with joy at the completion of the build. Perry made it a point to speak to all the Disney VoluntEARS on their buses as they departed to thank them for their exceptional efforts to making this come true for Lakeland. He shared with them his motto of the day “this is all for the kids.”

Congratulations once again to the approximately 400 students chosen as their school’s 2012 Disney Dreamer & Doer, and to the 18 Shining Stars! Our community’s future is indeed bright thanks to the outstanding character, leadership and caring spirit that each of them possess.

“We’re pleased that one of Central Florida’s finest minority-owned businesses will be able to attend the Advance Management Education on the campus of Northwestern University,” said Malik Ali, president of the Central & North Florida Minority Supplier Development Council. “The scholarship was made possible by the generosity of the Minority Business Development team at Walt Disney World Resort”. Once again, Walt Disney World Resort is demonstrating its commitment to supporting minority-owned businesses and diverse suppliers by stepping in and providing an amazing opportunity to such a deserving recipient.

Genesis VII, Inc. has a long history working with businesses across Central Florida, including Walt Disney World Resort. The company is an Engineering, Logistics and Construction Services Company. The company was chosen from among five minority supplier finalists in Central Florida and has been involved with the Central & North Florida Minority Supplier Development Council for the past twenty three years.

The Kellogg School of Management is a weeklong intensive management course. To qualify, a supplier has to be certified as a diverse supplier with sales of over $5,000,000 and in business at least three years.

Operated by the Patina Restaurant Group, Tutto Gusto joins the line-up in the pavilion’s expanded dining, offering 200 Italian wines, Italian beers, coffees and a selection of authentic Italian small plates.

“We are always looking at ways to keep Epcot fresh and vibrant for our guests,” says Erin Youngs, vice president of Epcot. “The new Tutto Gusto Wine Cellar and refreshed Tutto Italia are excellent enhancements to World Showcase. Both nicely complement Via Napoli and offer guests a chance to enjoy the richness of Italian culture as they savor the authentic flavors of Italy.”

The delectable small plates at Tutto Gusto, perfect for sharing, include simple, flavorful small plates such as bruschetta di Capri, pizze fritte, polenta funghi e taleggio. Artisanal Italian cheeses are offered, with everything from soft, creamy La Tur to salty-sweet aged Parmigiano Reggiano. Fresh hand-crafted mozzarella is made in bufala and fior di latte styles.  Also featured are cured, sliced meats, including prosciutto di Parma, mortadella, sopressata and more. The corkscrew-shaped cavatappi pasta is highlighted in its own section, with different preparations.

The rustic wine cellar is furnished with authentic design elements directly from Italy: chandeliers, marble and limestone floors, wall hangings and more.  A long bar is the centerpiece of the room, with a fireplace and other classic touches.

Newly Renovated Tutto Italia

The makeover gives Tutto Italia a more expansive feel, with covered outdoor seating  for 45 with ceiling fans and lighting, and pretty new carpet,  dark-wood booths and spacious banquettes replacing some of the tables in the dining room. The lovely wall murals and elegant chandeliers remain.

The menu is classic Italian, with starters such as lightly fried calamari fritti and minestrone with pancetta.  Pasta dishes range from spaghetti with veal and beef meatballs to a handmade pasta with zucchini, mint and burrata cheese. Entrées include beautiful grilled swordfish, braised lamb shank, and creamy polenta with braised beef short ribs.  For dessert, the cannoli with sweet ricotta or mocha tiramisu are the most requested.

A gluten-free menu shows it’s not just an afterthought, with entrées including rice pasta pomodoro, risotto, and a salmon filet with artichokes, potatoes and olives.

Chef Renzo Barcatta oversees both Tutto Gusto and Tutto Italia, with Benito Sevarin leading the front of the house. Barcatta grew up in Cavalese, Italy, and honed his skills in restaurants in Venice, Milan and Rome. He prepares authentic dishes with choices sourced across Italy, offering the best of each region. In addition to pairing well with wine, Chef Baracatta’s creations also match nicely with family-friendly agua frescas and other non-alcoholic beverages.

Via Napoli

The first authentic Italian pizzeria to ever open at Epcot, Via Napoli features a selection of classical Neapolitan pizzas, ranging from pizza bianca, quattro stagioni, piccante, ortolano and a traditional margherita. Chef Charlie Restivo, a pizza expert hailing from New York, is executive chef at Via Napoli, where he crafts the pies using simple and delicious Italian ingredients such as San Marzano tomatoes, Caputo flour, handmade fresh mozzarella, Parma Cotto, crumbled sausage and water calibrated specifically to the pH found in Naples.

A distinctive feature at Via Napoli is the wood-burning ovens, which are named after the three active volcanoes in Italy – Mount Etna, Mount Vesuvius and Stromboli.  Each oven is sculpted with the “face of the volcano” — reflecting the gods whose mythology surrounds each volcano’s history.

For reservations at Tutto Italia or Via Napoli, call (407) WDW-DINE / (407) 939-3463; both are on the Disney Dining Plan. Tutto Gusto doesn’t take reservations and is not on the Disney Dining Plan.

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After a 16-month gestation period, Kendi delivered her fourth calf Friday, May 4. The healthy male, which has not yet been named, is the ninth white rhino born at Disney’s Animal Kingdom; his mother, 13-year-old, Kendi, was the first.

“The birth of a white rhino calf is certainly something to celebrate since the population of this species is endangered in the wild,” said Jackie Ogden, Ph.D., vice president of Animals, Science and Environment for Disney Parks. “It’s encouraging that with protection and careful management, the global population of white rhinos continues to grow.”

The calf and mother doing well and are currently off the savannah bonding at Disney’s Animal Kingdom. Guests will be able to see them when they return to the herd in the coming weeks.

Disney’s Animal Kingdom participates in a white rhino breeding program coordinated by the Association of Zoos and Aquariums (AZA). The program focuses on sustaining the white rhino population in North America.

At Disney’s Animal Kingdom, the success of the rhino breeding program has directly contributed to the conservation of other white rhinos in the wild. In 2006 two rhinos born at Disney’s Animal Kingdom, Nande and Hasani, joined four others at Ziwa Sanctuary to help reestablish a white rhino population in Uganda. So far, Nande has been responsible for two offspring — a male calf born in 2009 was the first rhino born in Uganda since the 1980s followed by a female white rhino born in 2011.

Disney’s commitment to conservation and rhinos goes beyond breeding. The Disney Worldwide Conservation Fund and the Disney Foundation have provided more than $1 million in support to programs in Africa and Asia to protect the last five remaining species of rhino. For more information on the Disney Worldwide Conservation Fund visit www.waltdisneyworld.com/about.

White rhino fun facts:

• White rhinos are named not for their color, which is gray, but for the shape of their mouths. The word “weit” in Afrikaans means wide.
• The white rhino is among the world’s largest land mammals, second only to the elephant. A male rhino can grow to more than 5,000 pounds as an adult.
• A rhino can move its ears independently to pick up sounds but it depends most on smell.
• The receptors responsible for the rhino’s sense of smell are larger than the animal’s entire brain.
• The white rhinoceros has the widest set of nostrils of any land based animal.

In a hospitality career spanning more than three decades, Aguel has also held numerous volunteer leadership positions.  He is Immediate past Chairman for Visit Orlando, a former member of the Orange County Tourist Development Council and a Past Chairman of Meeting Professionals International, the meeting industry’s largest trade association.  Aguel currently serves on the US Travel Association’s Meetings, Incentives and Trade Show Council.

George Aguel oversees the worldwide Sales and Services organization for Walt Disney Parks and Resorts, in addition to leading the company’s Corporate Alliances and Operating Participants organizations.