How to Give It - Sustainable Philanthropy: Working for the gift that keeps on giving
The Financial Times, 5/27/06
It’s a great event for my guys,” says Drew Neiporent, standing in a cramped Manhattan conference centre. Neiporent, who owns some of New York’s best and flashiest restaurants including Nobu, Montrachet and Tribeca Grill, clutches a soft drink in one hand and greets past employees and friends with the other. “They get out of their own little work kitchen. They see other guys. It gets competitive,” he says. Chefs from 60 restaurants in the city are here to show off their skills with a dish or two. Hungry epicures push their way among the stalls, dragging friends to sample something. On a stage at the back is a cook-off between chefs. There is also a silent auction with wine and food packages, spa treatments and a trip to Ottawa on offer.
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