C-CAP Benefit Raises Nearly $1,000,000 | Food Newsfeed
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C-CAP Benefit Raises Nearly $1,000,000

March 13, 2017 Industry News
Industry News

Chef Michael Anthony of Gramercy Tavern and Untitled and Studio Café at the Whitney Museum of American Art was honored in front of 700 guests at the 18th annual Careers through Culinary Arts Program (C-CAP) Benefit. Anthony was presented with the C-CAP Honors Award and was recognized for his achievements and contributions to the culinary industry as well as his commitment to nurturing the next generation of chefs.

This Grand Tasting raised nearly $1,000,000 to support scholarships as well as educational and career opportunities for disadvantaged youth pursuing careers in the restaurant and foodservice industry.  The event showcased cuisine from an all-star lineup of New York City’s hottest chefs and restaurateurs, including Michael Anthony, C-CAP Board Co-Chair and chef Marcus Samuelsson, C-CAP Board Member and restaurateur Michael Stillman, 2016 Michelin Star Chefs, Adam Bissell, Daniel Boulud and Aaron Bludorn, John Fraser, Markus Glocker, Alfred Portale, Michael White; and Javi Estévez of La Tasquería de Javier Estévez (Madrid); as well as C-CAP alumni Giovanna Delli Compagni of Asiate, Cesar Gutierrez of Café Boulud, Betty Peña of Pig and Khao,  Swainson Brown of The Writing Room, and Yvan Lemoine of Union Fare. More than 60 New York City C-CAP high school students and alumni, eager to put their mark on the culinary world, assisted the chefs.

Topping the savory dishes were Marcus Samuelsson’s Spiced salmon with apple dashi and chicken rice salad; Michael Anthony’s Citrus and burrata—citrus, burrata cheese, green olives, radicchio, on rice cracker; Duck liver mousse parfait, madeira gelée, brioche from Daniel Boulud, Aaron Bludorn, and C-CAP Grad Cesar Gutierrez; and Carla Hall’s Braised chili pork and plantains, cornbread, shaved radish salad. Guests with a sweet tooth enjoyed Miro Uskokovic’s Miro’s cookies and milk: triple chocolate chunk, oatmeal, prune rugelach; Sarabeth’s Triple chocolate-chocolate pudding; Wayne Harley Brachman’s Flourless chocolate tart with mocha cream, and Marc Aumont’s Chocolate éclair au chocolat.

WCBS-TV News Anchorman Maurice DuBois was the Master of Ceremonies. Marcus Samuelsson presented the C-CAP Honors Award, an original stainless steel sculpture by Philip Grausman, of a germinating fava bean, symbolizing C-CAP’s budding culinary students. Chefs all over the world know that there is a lot of delicate care and handling that goes into the preparation of fava beans, and C-CAP recognized the care and interest Chef Anthony has in the mentoring of C-CAP students.

The event also included a silent and live auction by Christie’s auctioneer Chloe Waddington and was coordinated by Harriet Rose Katz of Gourmet Advisory Services.

Careers through Culinary Arts Program (C-CAP) is a non-profit that provides career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.