Money shouldn't stand between talented, motivated, deserving students and a first-rate culinary education. That's why the Friends of The FCI was founded as a non-profit arm of The French Culinary Institute in 1990. A recognized 501C3 organization, the Friends raise money and provide scholarships to The FCI's career students based on financial need and ability to complete the program they desire. We are pleased to have you as a Friend in whatever way you can help.

The Friends of The FCI: LIVE CHEF'S AUCTION
Monday, June 11, 2007 at Cipriani (200 Fifth Avenue)
7:00pm - 11:00pm: Cocktails & Bites
7:30pm: Live Chef Auction
Price: $250 a ticket
Reservations: 646.254.7521 or email by June 6th

Featured Chefs and "Dates":

Melissa Murphy - Film an episode of ‘Simply Baked with Sweet Melissa’ and learn how to bake your favorite dessert better than you’ve ever had it, followed by tea or lunch at Sweet Melissa.

Jacques Torres - A private class at the NYC Chocolate Haven store for two people. Meet Jacques for a private tour and go behind the scenes and make something!

Jean Georges Vongerichten - Sushi with Jean Georges at the best sushi place in the city.

Dan Barber - A trip to Union Square Green Market with Dan Barber followed by dinner for two at Blue Hill.

Alain Sailhac - A cooking class for 12 people at The French Culinary Institute taught by Chef Alain Sailhac followed by private dinner with Chef Alain Sailhac.

... and more

All proceeds go towards scholarships for deserving students. A portion of the ticket price is tax deductible. If you can’t attend the event and wish to help a student with demonstrated financial need attend The FCI, donations can be made below.

We welcome you to email Karin Endy or contact her by phone at 646-254-7519 with contributions of money, time, or ideas. All cash contributions at any amount are warmly welcomed and are 100% tax deductible. Great fundraising events are always needed. If the Board chooses yours, our gift to you is a personally inscribed cookbook or biography from the dean of your choice - Master Chefs Pépin, Torres, Sailhac, or Soltner, Dean of Wine Studies, Marnie Old, or Dean of Food Journalism, Alan Richman.