C-cap Benefit Raises $590,000

CAREERS THROUGH CULINARY ARTS PROGRAM

TASTING BENEFIT RAISES $590,000

CHEF THOMAS KELLER HONORED

NEW YORK, NY, MARCH 2, 2006--The 8th annual Careers through Culinary Arts Program's (C-CAP) A Preview of Spring Dining tasting event raised $590,000 for the charitable organization that provides food-service career opportunities for underserved youth. C-CAP manages the largest independent culinary scholarship program in the United States, awarding over $2,000,000 annually.

The event was held at PIER SIXTY at Chelsea Piers in Manhattan on Wednesday, March 1. Nearly 40 of New York City's top-rated restaurants presented savories and sweets from the Chefs' new spring menus to more than 700 guests. The dishes ranged from Kobe Beef Shortribs, Oyster Pearls, and Arctic Char Tataki to Raspberry-Lychee Parfait, Mango Tatin en "Gelee", and Valrhona Chocolate Bouchon.

The evening's festivities also included a silent auction with over 30 items to bid on, including once-in-a-lifetime culinary and travel packages. Among the items included were A Day at The French Laundry or per se, The Today Show and Al Roker Too, and The Past and Present of Beijing. A live auction included bidding for the exclusive use of the BLANTYRE, New England's premiere Relais & Chateaux Resort, for two nights.

Al Roker of NBC's The Today Show was the Master of Ceremonies. New York City's favorite Swedish chef Marcus Samuelsson of Aquavit and Riingo restaurants served as Chef Committee Chair. The event was chaired by Mr. Kenneth Himmel, President and CEO of Related Urban Development. Susan and Richard Grausman and Debi and Rick Smilow served as Vice Chairs.

Thomas Keller, chef and owner of per se in New York City, The French Laundry, Bouchon, and Bouchon Bakery, in Yountville, California and Bouchon in Las Vegas, Nevada was honored for his creativity and standards for excellence and for sharing C-CAP's mission to nurture and train the next generation of culinary professionals. "I am a strong advocate for what the C-CAP program accomplishes, and feel quite honored to be recognized by this organization," said Thomas Keller. "It's so important that we as mentors support and nurture our young people that possess this talent for the culinary arts, as they will be the future of the culinary industry."

The Benefit featured celebrity chefs from restaurants including Alain Ducasse at the Essex House, BLT Prime, Daniel, Felidia, Le Bernardin, Nobu, Union Square Cafe, and wd-50.

The event showcased the talent of two C-CAP Graduate Chefs--Amar Santana, Sous Chef at Aureole and Alfred Stephens, Corporate Pastry Chef at Olives. More than 50 New York City high school students and C-CAP Graduates assisted the chefs at the event.

This year's platinum sponsors were The Grausman Family, Related Urban Development, and Zabar's & Co.

Careers through Culinary Arts Program (C-CAP), established in 1990 by Richard Grausman, is a not-for-profit 501(c)(3) charitable organization dedicated to providing inner-city high school students with training, scholarships, and jobs in the restaurant and food service industry. All proceeds from A Preview of Spring Dining tasting event and auctions support C-CAP's programs and services.

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Participating chefs and menu items included:

Abigail Kirsch PIER SIXTY--Alison Awerbuch

Urban Barbecue Sandwich Station - Barbecued Kobe Beef Shortrib Sandwich and Pork Belly "BLT" Truffled Potato Chip, Grilled Miniature Corn Cobettes



Alain Ducasse at the Essex House--Sandro Micheli

Gianduja 'Sabli', Chocolate, Orange Graniti, Marmelade Sauce



Aquavit--Nils Noren

Smoked Yellow Tomato Soup, Goat Cheese and Shrimp



Atelier--Eric Hubert

Classic American Des