Honoring Daniel Boulud At The Careers Through Culinary Arts Program

Contact: Joyce Appelman, 516-482-1016

HONORING DANIEL BOULUD
AT THE CAREERS THROUGH CULINARY ARTS PROGRAM
BENEFIT 2003
A PREVIEW OF SPRING DINING

NEW YORK, January 10. 2003-For one festive night in February, you're invited to skip winter and enjoy spring. Join guest of honor Daniel Boulud and 36 of New York's top chefs from the city's finest restaurants for an unforgettable evening on Tuesday, February 25, 2003 6:30-9:00pm at Abigail Kirsch PIER SIXTY at Chelsea Piers. Enjoy a grand tasting of savories and sweets from the Chefs' new spring menus, while sipping wines from the Robert Mondavi Winery and champagne from Gosset, and bidding on a silent auction offering once-in-a-lifetime culinary and travel packages. A special added attraction this year will be tables hosted by C-CAP graduates that will showcase their talent.

As this year's honoree, Daniel Boulud will receive the C-CAP Honors Award, an original stainless steel sculpture, at the event. "C-CAP would like to recognize Daniel Boulud for his unique contributions to the industry and his support of C-CAP's mission to nurture and train the next generation of culinary professionals," announces C-CAP's Founder and President, Richard Grausman. "Boulud is heralded as one of the world's greatest chefs. He continues to raise the standards for the restaurant industry and provide inspiration to young people."

Past recipients of the award include Jacques Pepin, Sirio and Egidiana Maccioni, Tim and Nina Zagat, and Saul and Stanley Zabar.

This year's gala Benefit is being chaired by Barbara and Donald G.Tober, Sugar Foods Corporation, NY with Terry and Bill Pelster and C-CAP founders Susan and Richard Grausman serving as event co-chairs. The Today Show's Al Roker will be Master of Ceremonies.

The Careers through Culinary Arts Program (C-CAP) Benefit 2003 A Preview of Spring Dining offers a sneak-peek of the chefs' spring menu items. The upcoming event follows the same format as last year's remarkable tasting, offering guests bite-sized portions that are sampled by touring the series of chefs' stations. Thirty-six of New York City's top chefs paired with C-CAP proteges will present a variety of culinary delights to more than 600 food aficionados.

This year's Benefit will provide another opportunity to sample signature dishes from New York's finest chefs and top restaurants. The C-CAP organization is proud to showcase the talent of six C-CAP graduates currently working in New York City restaurants. The alumni will host two C-CAP tables presenting savories and sweets. Marcus Samuelsson of Aquavit will serve as Chef Committee Chair. See list below of participating chefs.

The Careers through Culinary Arts (C-CAP) Benefit 2003 A Preview of Spring Dining is open to the public. Tickets are VIP $1,000 & $500, General Admission $300(limited availability) per person. 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.

The Careers through Culinary Arts Program (C-CAP) Benefit 2003 A Preview of Spring Dining is the 5th annual Benefit to raise funds for The Careers through Culinary Arts Program (C-CAP). C-CAP, established in 1990 by Susan and 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 foodservice industry. All proceeds raised from the event and silent auction will support C-CAP's programs and services.

FEATURING OUR C-CAP GRADUATES

Chef Amar Santana, Aureole with
Chef Lisa Fortunato, Inside & Chef Leonard Stiff, Flik International
Hosted by: Chef Dante Boccuzzi, Aureole

Chef Alfred Stephens, Olives NY with
Chef Inez James, Four Seaso