Honoring Thomas Keller To Benefit Careers Through Culinary Arts Program (c-cap)

NEW YORK, NY, JANUARY 10, 2006--On WEDNESDAY, MARCH 1, 2006, Careers through Culinary Arts Program (C-CAP) presents the 8th annual A Preview of Spring Dining at Pier Sixty in Manhattan. The grand tasting of savories and sweets from New York City's top-rated chefs showcases new spring dishes. The evening's festivities will also include live and silent auctions with over 30 items to bid on including once-in-a-lifetime culinary and travel packages.

The Benefit has become one of New York's premiere tasting events. Local residents,Local businesses and national organizations support A Preview of Spring Dining year after year. "Each year supporters gather at the sold-out event to enjoy a preview of the coming season's new creations, while at the same time support C-CAP's mission to provide underserved high school students with training, scholarships, and jobs in the restaurant and foodservice industry." says Richard Grausman, Founder and President of the 16 year-old nonprofit Careers through Culinary Arts Program.

Marcus Samuelsson of Aquavit and Riingo Restaurants, serves as this year's Chef Committee Chair. Mr. Kenneth Himmel, President and CEO, Related Urban Development, serves as this year's Event Chair. Proceeds raised from the event and auctions will support C-CAP's programs and services.

A Preview of Spring Dining 2006 will feature long-time favorites and the city's hottest new star chefs from Aquavit, Aureole, Daniel, Gotham Bar & Grill, Gramercy Tavern, Nobu 57, Olives and Union Square Cafe. The 2005 event raised $525,000 from the ticket sales and auctions.

A special attraction this year will be a table hosted by C-CAP alumni now working in restaurants around the city. More than 60 New York City high school students are expected to assist chefs at the event.

As this year's honoree, Thomas Keller will receive the C-CAP Honors Award, an original stainless steel sculpture created by Philip Grausman. "C-CAP is proud to honor Thomas Keller for his many years of creativity and standards for excellence and for sharing C-CAP's goal of nurturing the next generation of chefs," announced Mr. Grausman.

Past recipients of the award include Charlie Palmer, Danny Meyer and Michael Romano, Daniel Boulud, Jacques Pepin, Sirio and Egidiana Maccioni, Tim and Nina Zagat, and Saul and Stanley Zabar.

Careers through Culinary Arts Program (C-CAP) Benefit 2006 A Preview of Spring Dining is open to the public. Tickets are $375 (limited availability), $500, and $1,000. For tickets or more information about the event, call 212-974-7111or visit our website at www.ccapinc.org.
For sponsorship opportunities call 212-974-7111.

C-CAP BENEFIT A PREVIEW OF SPRING DINING MARCH 1, 2006 AT PIER SIXTY
RESTAURANT PARTICIPANTS

Chef Chair: Marcus Samuelsson, Aquavit and Riingo

Chef Alison Awerbuch, Abigail Kirsch PIER SIXTY

Chef Nils Noren, Aquavit

Pastry Chef Eric Hubert, Atelier

Chef Charlie Palmer, Aureole

Chef Waldy Malouf, Beacon

Pastry Chef Thomas Keller, Bouchon Bakery

Chef Laurent Tourondel, BLT Prime

Chef Paul Sale, Blue Fin

Chef Dan Barber, BlueHill

Chef David Bouley, Bouley

Chef John Fraser, Compass

Pastry Chef Karen DeMasco, Craft

Chef Daniel Boulud, Daniel

Pastry Chef Florian Bellanger, Fauchon

Chef Fortunato Nicotra, Felidia

Chef Michael White Fiamma, Osteria

Chef Brooke Vosika, Fifty Seven Fifty Seven

Chef Alfred Portale, Gotham Bar & Grill

Chef Marc Murphy, Landmarc

Pastry Chef Michael Laiskonis, Le Bernadin

Chef Gabriel Kreuther, The Modern

Chef Matt Hoyle, Nobu 57

Pastry Chef Alfred Stephens, Olives

Chef Philippe Bertineau,Payard Bistro

Chef Rob Rawleigh, Patroon

Chef Thomas Keller, Per Se

Chef Johan Svensso