irs program accomplishments · form 990 part iii · fy2024
What they reported doing
- #1 primary $0CONDUCT ACTIVITIES AND EVENTS TO CULTIVATE THE SOCIAL AND FRATERNAL FEELING AMONG MEMBERS. THE SOCIETE'S CHAPTERS EACH HELD AN ANNUAL MEETING ALONG WITH EVENTS AND ACTIVITIES FOR MEMBERS IN THEIR GEOGRAPHIC AREA. THE NEWSLETTERS PUBLISHED DURING THE YEAR INFORMED MEMBERS OF THE SOCIETE ACTIVITIES AS WELL AS PROVIDED INFORMATION RELATED TO THE CULINARY FIELD.
- #2 $0TO PROMOTE THE PRACTICE OF THE FRENCH CULINARY ARTS AND THE USE OF THE FRENCH LANGUAGE IN THE CULINARY PROFESSION. THE SOCIETE PROVIDED SCHOLARSHIP FUNDING FOR THE STUDENTS OF SIX CULINARY SCHOOLS. THE SOCIETE SUPPORTED THE PROGRAMS OF TWO FRENCH SPEAKING ORGANIZATIONS PROMOTING THE FRENCH LANGUAGE AND CULTURE, INCLUDING SUPPORTING THE EFFORTS OF THE FRENCH CONSULATE AND FRENCH CULTURAL CENTERS.
named programs · 5 · from sources
What they call their work
Annual Culinarians’ Home Picnic
Picnic fundraiser held each September to support the Culinarians Home Assisted Living Facility and connect members within the culinary community.
Annual Dinner Dance
Longstanding annual event since 1867 that brings together members, associates, and guests for a night of dining, dancing, and community building.
Scholarship Program
Provides scholarship funding to students at six culinary schools to support training in French culinary arts.
Trophy Jean-Jacques Dietrich Competition
Bi-annual culinary competition sponsored by the Société to promote excellence in French culinary arts.
Trophy Roland Mesnier Competition
Bi-annual competition supporting aspiring chefs, co-sponsored with partner chef organizations.
activities · 4 groups
What they do
-
Industry-Specific Student Scholarships and Competitions 1 activity
- Funds scholarships for culinary studentsAwards scholarship funding to support students at six culinary schools as part of its commitment to advancing culinary education and training.
-
-
Organized Member Social Events 1 activity
- Hosts member events and gatheringsOrganizes regular member meetings, including quarterly in-person or virtual meetings, monthly board meetings, annual dinner dances, picnics, and bi-annual culinary competitions to engage members and foster community. The 157th Annual Dinner Dance was held at Tavern on the Green with approximately 150 attendees.
-
-
Mentorship and Professional Development Programs 1 activity
- Supports culinary education through school partnershipsEngages in programs at affiliated culinary schools to support culinary education and mentorship, fostering connections between professional chefs and students.
-
-
Uncategorized 2 activities
- Maintains a membership community for French culinary professionalsProvides a supportive network for French migrant chefs and culinary professionals in New York State, preserving French culinary traditions and offering community space. Membership requires at least five years of experience in French culinary arts and is limited to individuals aged 23+ residing or working in New York State.
- Supports French language and culture initiativesProvides financial support to French-speaking organizations that promote French language and culture, including programs associated with the French Consulate and French Cultural Centers.
-
financials · form 990 · fy2024
revenue
Total revenue$3.81M
Contributions & grants$00%
Program service revenue$68K2%
Investment income$3.74M98%
Other revenue$3K
expenses
Total expenses$1.42M
Program expenses—
Admin / overhead—
Fundraising—
Salaries & benefits$0
Grants paid out$43K
Largest expense lineProfessional Fees
balance sheet
Total assets$35.89M
Cash$901K
Investments$34.96M
Liabilities$0
Net assets$35.89M
Liquid reserves302.2 mo
6 years on record · 2019–2024 · YoY revenue +172.2%
leadership · form 990 part vii · fy2024
Who runs it
board members · 21
- ALAIN QUIRIN — VICE PRESIDENT
- ANDRE MOISAN — TRUSTEE
- ANGEL SANAY — FINANCIAL COMMITTEE
- ANTHONY ARBEENY — TREASURER
- DOMINIQUE PAYRAUDEAU — TRUSTEE
- GERARD DROUET — TRUSTEE
- HENRI DUBARRY — CHAIR/TRUSTEE
- JACQUES COUSTAR ASSISTANT — ARCHIVIST/ASSISTANT TRUSTEE
- JEAN F CLAUDE — VICE PRESIDENT/TRUSTEE
- JEAN LE ROUZIC — TRUSTEE
- JOANNE LEWIN-JACUS — RECRUITMENT SECRETARY
- KATE WAYLER CEMETERIES — COMMITTEE/ASST. RECORDING SECRETARY
- LAURENT MORISSE CEMETERIES — COMMITTEE/ASST. TREASURER
- LOUISE HOFFMAN — ASSISTANT TREASURER
- MAURICE PAILLERET — ASSISTANT TRUSTEE
- NDUVO ABDUS-SALAAM — FINANCIAL COMMITTEE
- PASCAL GUILLOTIN — PRESIDENT/TRUSTEE
- PASCAL PETITEAU ARCHIVIST — FINANCIAL COMMITTEE/TRUSTEE
- PHILIPPE BERTINEAU — RECORDING SECRETARY
- STEVE WALLJASPER — TRUSTEE
- SUSAN LIFRIERI-LOWRY — VICE PRESIDENT
relationships · 6
Who they work with
- Académie Culinaire de France Partner — Partner organization in supporting culinary professionals and students.
- Cafe Wha House Band Partner — Provides live music for the Annual Dinner Dance.
- Culinarians Home Assisted Living Facility Partner — Beneficiary organization supported through annual picnic fundraiser.
- French Consulate Partner — Supported the efforts of the French Consulate in promoting French language and culture.
- French Cultural Centers Partner — Supported programs at French Cultural Centers focused on promoting French language and culture.
- Maîtres Cuisiniers de France Partner — Partner organization in advancing culinary excellence and community support.
strategies · 3
How they approach the work
Named approaches extracted from this org’s sources. Where others share an approach, follow it to see the full set of orgs running it.
- Fostering Fraternal Networking for Cultural Continuitymethodology: fraternal_networkingBy creating mentoring and networking opportunities among French culinary professionals, the organization strengthens cultural transmission and professional cohesion, because sustained interpersonal relationships are key to preserving heritage practices across generations.
- Peer Sponsorship for Community Standardsmethodology: peer_sponsorshipBy requiring two current or retired members to sponsor new applicants, the organization maintains high community and professional standards through peer validation and accountability, fostering a trusted and cohesive network.
- Preservation of French Culinary Excellence through Formal Trainingmethodology: culinary_excellence_preservationBy requiring formal training as a condition for membership, the organization ensures the continuation of high standards in French culinary arts, thereby preserving cultural heritage and professional excellence because structured training is seen as essential to authentic practice.