Stanley Fischer took office as a member of the Board of Governors of the Federal Reserve System on May 28, 2014, to fill an unexpired term ending January 31, 2020. He was sworn in as Vice Chairman of the Board of Governors on June 16, 2014. His term as Vice Chairman expires on June 12, 2018.
Prior to his appointment to the Board, Dr. Fischer was governor of the Bank of Israel from 2005 through 2013.
From February 2002 to April 2005, Dr. Fischer was vice chairman of Citigroup. Dr. Fischer served as the first deputy managing director of the International Monetary Fund from September 1994 through August 2001. From January 1988 to August 1990, he was the chief economist of the World Bank.
From 1977 to 1999, Dr. Fischer was a professor of economics at the Massachusetts Institute of Technology (MIT). From 1992 to 1995, he was the Elizabeth and James Killian Class of 1926 professor. From 1973 to 1977, Dr. Fischer was an associate professor of economics at MIT. Prior to joining the MIT faculty, Dr. Fischer was an assistant professor of economics and a postdoctoral fellow at the University of Chicago.
Dr. Fischer has published many articles on a wide variety of economic issues, and he is the author and editor of several scholarly books. He has been a fellow at the Guggenheim Foundation, the American Academy of Arts and Sciences, and the Econometric Society, as well as a research associate at the National Bureau of Economic Research and an honorary fellow at the London School of Economics.
Dr. Fischer was born in Lusaka, Zambia, in October 1943. He received his B.Sc. and M.Sc. in economics from the London School of Economics. He received his Ph.D. in economics from the Massachusetts Institute of Technology in 1969.
RECEPTION ON THE 6TH FLOOR
From 6:00 pm - 6:45 pm
BISON CARPACCIO ON A CROSTINI
Topped With Baby Arugula And Maple Mustard
TANGY ARTICHOKES AND PARMESAN CHEESE
In A Delicate Pastry Baked Until Golden Brown
CANADIAN LOBSTER FRITTERS With Tahitian Vanilla Butter
CANADIAN BEER AND WINE
Also Includes Assorted Soda And Juices
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DINNER and REMARKS: 7:00 p.m.
IN THE CANADA ROOM
ASPARAGUS AND SHIITAKE SALAD
Topped With Shaved Parmesan And White Truffle Oil
ENTREE OPTION 1
Roasted Canadian Salmon Served Over Wild Pecan Rice And Grilled Asparagus
ENTREE OPTION 2
Filet Mignon Medallion Offered With A Port Wine And Roasted Shallot Sauce
Served Accompanied By Whiled Pecan Rice And Grilled Asparagus
Entrée Option 3
Wine Service With Dinner
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Maple Mousse Served With Seasonal Berries
Coffee And Tea Will Be Offered During Dessert
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