One of the premiere spring benefit events in NYC is the annual Careers through Culinary Arts Program (C-CAP) that honored acclaimed chef, restaurateur and author Daniel Humm of Eleven Madison Park and The NoMad held at Pier 60. This gala raised funds to support the national not-for-profit’s mission of providing culinary career opportunities, education and scholarships to disadvantaged youth.
Guests were also treated to a grand tasting featuring over 40 of NYC’s top chefs as they moved from table to table to try dishes like Sweet Potato Crémeux with hazelnut financier and bourbon by Markus Glocker of Bâtard; Chantrelle, Sencha, and Dashi by Bryce Shuman of Betony; Verjus marinated Diver Scallops, Fresno Chili, Daikon and Buddha Hand by Gabriel Kreuther of Gabriel Kreuther; Peekytoe Crab Dumpling with Gae Jang sauce by Cedric Vongerichten of Perry Street; and Warm Poached Egg with Black Truffle by Abram Bissell of The Modern. Cooking alongside these all-star chefs were more than 60 New York City C-CAP high school culinary students and alumni, all aspiring to work with the best, and be the best in the culinary world.
“The benefit this year was the most successful in C-CAP’s history, bringing in over $1,200,000, the most we’ve ever raised in a single night,” said Susan Robbins, C-CAP’s President. “Having Marcus Samuelsson and Mark Weiss, as Co-Chairs of of our Board, building upon the work of our Founder Richard Grausman has been a winning combination for C-CAP this year. Chef Samuelsson truly understands the importance of culinary education and the demand for skilled talent in the industry today. He has been a great mentor and leader to C-CAP students and graduates, and we look forward to C-CAP’s continued growth.”
Mark Weiss brings the business acumen and experience to give the students the building blocks to succeed as restaurateurs. Weiss states, “What’s great now is that you’ve seen graduates from our program move up the ranks to become incredibly successful chefs over the years and they realize they could not have achieved their success without the support of C-CAP. It’s fabulous to see these children grow into such fabulous chefs and people, and C-CAP has been there for their high school and adult lives and these students come back as adults to mentor the next generation. One of the reasons why chefs love to be involved is that the C-CAP graduates are so well trained and make for excellent hires in their kitchens. It’s not just about what we’ve done but what we will be doing for future generations.”