There are never too many cooks in our kitchen

New York City chefs excel at creating incomparable culinary experiences. At Fare Share Friday 2016, we welcomed five extraordinary chefs. Joining our kitchen was: Waldorf Astoria Executive Chef Peter Betz, New York Palace Executive Chef Jacques Sorci, Four Season New York Executive Chef John Johnson,  InterContinental Barclay Executive Chef Willis Loughhead, and Hilton New York Director of Banquets Gene Harran.

The tradition continues with hotel chefs, staff, local businesses, vendors, professional organizations, student groups and individuals making Fare Share Friday an exceptional dinner for all.

Our gratitude for the generous support of Michael Romei and his team of the New York City Association of Hotel Concierges, who bring outstanding service with dozens of volunteers each year.


Welcome back to our table! Donations from:
Gourmet Coffee: White Coffee  •  Fresh baked bread: Featherstone Foods

Thank you to our extended team, including:


November 5, 2015  |  The Waldorf Astoria New York
Our team met with David Garcelon, Director of Culinary, and Peter Betz, Executive Chef, at the Waldorf Astoria's rooftop garden. The apples and sage were picked for use in the stuffing recipe for Fare Share Friday 2015.

Working with the three different hotel kitchens is much like a symphony. Every musician knows the note they need to play and when to play it at the exact instant they need to.
— David Garcelon

David Garcelon, Culinary Director, Peter Betz, Executive Chef, and Charlie Romano, Executive Pastry Chef, with their teams at the Waldorf Astoria.

Charlie Romano, Executive Pastry Chef, and his esteemed team meet to discuss the three different pie recipes designated for the Fare Share Friday 2015 dessert menu.

What I love about baking for this event is that it’s in the fall. With all the spices like the scent of cinnamon–they fill the kitchen with amazing aromas. Then there are all the other ingredients. To feed 500 guests for dinner, it requires at least 150 lbs of sugar, 200 lbs butter and 275 lbs of flour.
— Charlie Romano

November 9|  Four Seasons Hotel New York

Executive Chef John Johnson welcomes Fare Share Friday to the Four Seasons Hotel New York

Executive Chef John Johnson welcomes Fare Share Friday to the Four Seasons Hotel New York

Executive Chef John Johnson in one of the ten kitchens at the Four Seasons Hotel New York.

Executive Pastry Chef Jasmina Bojic takes a break from rolling pastry dough to share her menu for Fare Share Friday.

Chocolate is on my menu for Fare Share Friday. We want to make something so many of us enjoy. And what could be better than chocolate cake? We also have a tiramisu with mascarpone cheese I’ve selected that should be delicious.
— Jasmina Bojic
Six of us will be creating a seasonal salad for Fare Share Friday this year. It will be made with cranberries, chestnuts, field greens and an apple cider vinaigrette.
— Jaques Sorci
Executive Chef Jaques Sorci standing beside Managing Director John C. Tolbert of the Lotte New York Palace Hotel.

Executive Chef Jaques Sorci standing beside Managing Director John C. Tolbert of the Lotte New York Palace Hotel.

Michael Romei dubbed "The Ambassador of Hospitality" and he practices his brand of statecraft joins the team.

Michael Romei dubbed "The Ambassador of Hospitality" and he practices his brand of statecraft joins the team.



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