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Chefs Reveal How They Choose Among Benefit Requests

Yesterday's New York Times Magazine focused on the current state of philanthropy, and included a piece on how chefs and restaurateurs choose among multitudes of requests to donate their food, skills, and names to fund-raisers. Danny Meyer, for example, focuses his efforts on hunger-related causes and benefits that support the communities where his restaurants (Union Square Cafe and Gramercy Tavern among them) are located.

Meanwhile, Mario Batali estimates that his company spent between $50,000 and $60,000 in food, plus $30,000 in labor and expenses, for fund-raising endeavors last year; he helped bring in $1.4 million. Batali focuses on “children’s disease research and relief, and hunger relief,” he says. “We will turn down good friends and family members if it is political-, arts- or religion-driven.”

Nonprofit planners can check out the issue's full contents here.


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