We are experiencing technical difficulties, so certain stories, images, and ads may not be functioning properly. Thank you for your patience.
OPEN SEARCH
NEWS

Chefs Reveal How They Choose Among Benefit Requests

March 10, 2008, 1:04 PM EDT

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.

Your email inquiry will be sent to 3 venue