Les Amis d'Escoffier Society of New York, Inc.

Les Amis d'Escoffier Society of New York, Inc. Les Amis d'Escoffier Society of New York, Inc. is a non-profit, charitable organization that provides

In 1936, a group of epicures, many of them former pupils of Auguste Escoffier, gathered at The Waldorf-Astoria to discuss the formation of what was to become the nation's foremost fraternity of dedicated gastronomes, Les Amis d'Escoffier Society of New York, Inc. Membership consists of chefs de cuisine, hotel executives, restaurateurs and business executives. Now a major institution in the culinary world, the Society gathers monthly for epicurean dinners, and holds two annual dinners, Le Diner de Printemps (Spring Dinner) and Le Diner d' Automne (Fall Dinner) to provide opportunities for its members' delight and edification and also generate gains in the perfection of the art of fine dining. The latter objective is promoted through the support of culinary education. Between courses during each dinner, leading food and w**e professionals comment on each dish and the w**e with which it is served. To make the dinners an educational experience for amateurs and professionals alike, food is assessed for its preparation, texture, presentation and service. Observations are made concerning the w**e, suitability for the dish with which it was paired, composition, origin and the background of its producers.

10/01/2026

Step inside the Manhattan bakery of our 2026 Chef of the Year, Ron Ben-Israel, where culinary craftsmanship and artistic imagination come together in extraordinary ways.

One of the most fascinating spaces is his celebrated “flower room,” where delicate sugar flowers are created entirely by hand. Each petal is carefully shaped, textured, and assembled with remarkable precision, transforming sugar into intricate botanical works of art that can be mistaken for the real thing.

Beyond the flower room is the kitchen, where the same attention to detail goes into baking and creating the cakes themselves. Here, classical pastry techniques, flavor, structure, and design come together to create something as delicious as it is beautiful.

It is a wonderful reminder that pastry is both a culinary discipline and an artistic expression, requiring patience, technical skill, and a deep understanding of ingredients.

We are delighted to recognize Chef Ron Ben-Israel as Chef of the Year at the Les Amis d’Escoffier Society of New York’s 88th Annual Fall Dinner on October 28.



This video of Chef Ron’s studio was created during a visit by Chef Richard Vanderplas of Catering & Event Design.

Date: October 28, 2026
Time: 6:00pm reception with dinner to follow

Location:
New York Athletic Club
180 Central Park South
New York, NY 10019
Price: $450
Student: $325

Tickets are on sale now and can be purchased here:
https://lp.constantcontactpages.com/ev/reg/xw8qf83

Join us for our 88th Annual Fall DinnerAn evening to celebrate two leaders who have made their mark on New York’s culina...
09/29/2026

Join us for our 88th Annual Fall Dinner
An evening to celebrate two leaders who have made their mark on New York’s culinary and hospitality community.

Les Amis d’Escoffier Society of New York is proud to honor:
Chef of the Year
Ron Ben-Israel

Industry Leader of the Year
Dalio Calado

We look forward to gathering around the table to recognize their contributions, celebrate our industry, and support the Les Amis d’Escoffier Foundation and its scholarship program, helping the next generation of culinary professionals pursue their education and careers.

Date: October 28, 2026
Time: 6:00pm reception with dinner to follow

Location:
New York Athletic Club
180 Central Park South
New York, NY 10019

Price: $450
Student: $325

Tickets are on sale now and can be purchased here:
https://lp.constantcontactpages.com/ev/reg/xw8qf83

Interested in being a sponsor?
https://lp.constantcontactpages.com/ev/reg/hjbpz2r

Meet our 2026 Industry Leader of the Year, Dalio Calado.From beginnings as a restaurateur in New York City to executive ...
09/24/2026

Meet our 2026 Industry Leader of the Year, Dalio Calado.

From beginnings as a restaurateur in New York City to executive leadership roles across the global hospitality industry, Dalio has built a career around the belief that great hospitality begins with people.

Today, as Vice President of Food & Beverage at Highgate, he brings decades of experience, curiosity, mentorship, and leadership to an industry that has taken him across the globe.

We are proud to honor Dalio at the 88th Annual Fall Dinner of the Les Amis d’Escoffier Society of New York.

Swipe through to learn more about his journey and the philosophy that continues to shape his work.

Tickets are on sale now and can be purchased here:
https://lp.constantcontactpages.com/ev/reg/xw8qf83

Interested in being a sponsor?
https://lp.constantcontactpages.com/ev/reg/hjbpz2r

SAVE THE DATE for the 88th Annual Fall DinnerAn evening to celebrate two leaders who have made their mark on New York’s ...
09/18/2026

SAVE THE DATE for the 88th Annual Fall Dinner

An evening to celebrate two leaders who have made their mark on New York’s culinary and hospitality community.

At the 88th Annual Fall Dinner, the Les Amis d’Escoffier Society of New York is proud to honor:

Chef of the Year
Ron Ben-Israel

Industry Leader of the Year
Dalio Calado

We look forward to gathering around the table to recognize their contributions, celebrate our industry, and support the Les Amis d’Escoffier Foundation and its scholarship program, helping the next generation of culinary professionals pursue their education and careers.

Date: October 28, 2026
Time: 6:00pm reception with dinner to follow

Location:
New York Athletic Club
180 Central Park South
New York, NY 10019

Price: $450
Student: $325

Tickets are on sale now and can be purchased here:
https://lp.constantcontactpages.com/ev/reg/xw8qf83

Interested in being a sponsor?
https://lp.constantcontactpages.com/ev/reg/hjbpz2r

Some of the most important work in cooking and hospitality happens long before the guest experiences it.In the kitchen, ...
09/08/2026

Some of the most important work in cooking and hospitality happens long before the guest experiences it.

In the kitchen, it may be a stock simmering for hours, careful prep before service, or a technique practiced until it becomes second nature. In the dining room, it is preparation, timing, communication, and attention to detail.

These fundamentals are not always the things guests notice, but they are often the reason a restaurant, hotel, or dining experience runs well.

The industry continues to evolve, but strong hospitality still begins with the same thing: knowing the fundamentals and doing them well.

Long before the first plate reaches the dining room, a successful service begins with organization.Mise en place is ofte...
09/02/2026

Long before the first plate reaches the dining room, a successful service begins with organization.

Mise en place is often translated simply as “everything in its place,” but in a professional kitchen, it represents much more: preparation, discipline, timing, and an understanding of what comes next.

Escoffier helped bring greater structure and organization to the professional kitchen, principles that remain fundamental to restaurant service today.

Ingredients change. Kitchens evolve. Technology advances.

But preparation remains one of a chef’s most important tools.

enplace

For nearly 90 years, the Les Amis d’Escoffier Society of New York has celebrated culinary excellence through fellowship,...
08/27/2026

For nearly 90 years, the Les Amis d’Escoffier Society of New York has celebrated culinary excellence through fellowship, education, and exceptional dining experiences.

As the profession continues to evolve, our mission remains unchanged: to preserve the highest standards of hospitality while supporting the next generation of culinary professionals.

Together, we honor the past and invest in the future.

Many of today’s culinary practices feel timeless because they are.Organized kitchens. Seasonal menus. Respect for ingred...
08/25/2026

Many of today’s culinary practices feel timeless because they are.

Organized kitchens. Seasonal menus. Respect for ingredients. Thoughtful presentation.

These principles were championed by Auguste Escoffier and continue to define professional cooking more than 100 years later.

His legacy lives on every time a chef chooses craftsmanship over shortcuts.

Escoffier believed that great kitchens were built on organization, professionalism, and mutual respect.His brigade syste...
08/20/2026

Escoffier believed that great kitchens were built on organization, professionalism, and mutual respect.

His brigade system wasn’t simply about assigning jobs. It created an environment where teamwork, accountability, and excellence could thrive.

Those principles continue to guide successful kitchens today.

Every accomplished chef began as a student.Supporting culinary education through scholarships has been part of the Socie...
08/13/2026

Every accomplished chef began as a student.

Supporting culinary education through scholarships has been part of the Society’s mission for decades. By investing in aspiring hospitality professionals today, we help preserve the traditions, techniques, and values that define our profession for generations to come.

To donate to the scholarship fund click the link:
https://www.paypal.com/donate/?hosted_button_id=NQTZL3DV9W9ZC

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180 Central Park South
New York, NY
10019

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