| Major star chefs and their young
protégés shine at the 2003 Careers Through Culinary
Arts Program Benefit February 25 in New York City. Guest of
honor Daniel Boulud and 36 of New York's finest chefs will
provide an unforgettable evening for both patrons and C-CAP
alumni alike. The benefit will not only feature cuisine from
some of the city's best restaurants, but will give 6 successful
C-CAP alums the opportunity to feature their culinary creations.
Since 1990, C-CAP has been committed to building the careers
of inner-city high school students who aspire to be great
chefs. The non-profit organization, with the help of chefs,
restaurants, and corporations, provides help to students and
schools alike through scholarships, mentoring opportunities
and other events for teens that want to make the food arts
their career. Said honoree Chef Daniel Boulud, "C-CAP
is training for the future of restaurants, a business where
next to ingredients, people are your greatest asset. They
are also giving young people a career direction and a respect
for food. The best way to build their passion for careers
in the kitchen is to expose them to the best and start them
while they are young."
For tickets or more information about the event, call 718-279-0331
or visit our website at www.ccapinc.org. For sponsorship opportunities,
call 212-974-7111.
RESTAURANT PARTICIPANTS
Restaurant Chair: Marcus Samuelsson, Aquavit
Chef Scott Campbell, @ SQC
Chef Jonathan Brennan, Abigail Kirsch PIER SIXTY
Chef Didier Virot, Aix
Chef Anita Lo, Annisa
Chefs Marcus Samuelsson & Nils Noren, Aquavit
Pastry Chef Jean-François Bonnet, Atelier
Chef Eberhard Muller, Bayard's
Chef Waldy Malouf, Beacon
Chef Paul Sale, Blue Fin
Chef Dan Barber, Blue Hil
Pastry Chef Remy Funfrock, Café Boulud
Pastry Chef Karen DeMasco, Craft
Pastry Chef Eric Bertoia, Daniel
Chef Jean Francois Bruel, DB Bistro Moderne
Pastry Chef Florian Bellanger, Fauchon
Chef Fortunato Nicotra, Felidia
Chef Michael White, Fiamma
Chef Brooke Vosika, Fifty Seven Fifty Seven
Pastry Chef Yvan Lemoine, Fleur de Sel
Pastry Chef Deborah Racicot, Gotham Bar & Grill
Chef Rick Laakkonen, Ilo
Chef Bill Telepan, Judson Grill
Chef David Féau, Lutece
Chef Andrew Chase, The Mark
Chef Ricky Estrellado, Nobu
Chef Todd English, Olives NY
Chef John Villa, Patroon
Chef Philippe Bertineau, Payard Bistro
Maître Fromager Max McCalman, Picholine
Chef Rick Moonen, Restaurant rm
Pastry Chef Sarabeth Levine, Sarabeth's
Chef Edward Brown, The Sea Grill
Chef Floyd Cardoz, Tabla
Chef Geoffrey Zakarian, Town
Chef Michael Romano, Union Square Cafe
Chefs Diane Forley & Michael Otsuka, Verbena
Chef Jonathan Waxman, Washington Park |
