Cycle Kids Inc. – CYCLE Kids Spring Classic 2019
Auction Ends: May 2, 2019 08:30 PM EDT

Unique Experiences

In home dinner for Eight guests with Chef Chris Jaeckle

Item Number
102
Estimated Value
3000 USD
Sold
1500 USD to jp25b2393
Number of Bids
1  -  Bid History

Item Description

You and seven lucky friends will enjoy a world class fine dining experience in your own home, cooked by Chris Jaeckle. Date and location to be mutually agreed upon with winner & Chef Chris Jaeckle. 

Chris Jaeckle knew early on that he wanted to be a chef. Originally from Long Island, New York, Jaeckle attended Westbury Vocational School for the Culinary Arts throughout high school and he furthered his culinary career at Johnson & Wales in Rhode Island. His interest in Asian flavors then drew Jaeckle to Morimoto, where he served as sous chef. Working to prepare sushi rice and compose temaki family meals for the staff, Jaeckle developed the precision and reverence for the process required of Japanese cuisine, experimenting with the many possible flavors and textures of tempi. Chris joined Michael White and team at the Altamarea Group. Under Jaeckle’s direction as Chef de Cuisine, in 2011 Ai Fiori was awarded a Michelin star as well as a three-star review from The New York Times. In 2013, he moved on to open All’onda as proprietor and chef, which has been heralded by Thrillist as one of New York City’s 11 Best Restaurants of 2014. Jaeckle was also named as Eater’s 2014 New York City Chef of the Year.

Item Special Note

Menu Plan/ Budget

Chef Chris will speak with the winner to design a menu to suit their needs, sensitive to any allergy restrictions, preferences etc. He will purchase food and considers that and his time as his donation, no additional cost to winner.

Location
He sets no geographic limit, but if he has to get on a plane, obviously he'd need travel expenses covered.

Timing
No specific blackout dates, but if the winner has a specific preference, the earlier they can place request the better

Expires 5/1/20

 

Donated By:

Chef Chris Jaeckle

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