Annually the Cincinnati Bailliage requests voluntary contributions to the Cincinnati State Foundation as part of our local dues renewal notice which raises approximately $2,000 each year. We’ve done this since 2009 when we started our Bailliage’s participation in the Young Chef Competition, and this fundraising activity helps to fund scholarships for culinary students at the Midwest Culinary Institute at Cincinnati State Community College.

Each year we’ve also been able to take advantage of the Chaîne Foundation’s matching funds program which provides up to $1,000 for the first $1,000 of funds raised for this purpose. Additionally, we have an annual silent auction of our wine inventory consisting of bottles remaining from each of our four major dinners which raises approximately $3,000 – $4,000 per year. And finally, from time to time we arrange special wine tasting events where a portion on the entrance fee is earmarked for scholarships.

These four sources of funds are then utilized for our contribution to Cincinnati State Foundation each year. After deducting our expenses related to the Young Chef Competition, over the past nine years Cincinnati Chaîne members and the Chaîne Foundation have contributed a total of $61,000 to the Barbara and Irwin Weinberg Culinary Scholarship Fund at the Cincinnati State Foundation.

In addition to the above, our Bailliage contributes annually to the Chaîne Foundation, a foundation whose purpose is to:

1. fund scholarships for those seeking careers in the culinary arts and oenology as well as hotel and restaurant management,
2. assist in funding the needs of local food banks, and
3. provide additional funds to local Bailliages for these purposes under their matching funds program.

The Cincinnati Bailliage has contributed $2,000 annually to this foundation since 2012.