At the end of October I wrote about a great benefit called “A Taste of Fall” that was being held November 12th at Marcus Samuelsson’s Ginny’s Supper Club in Harlem. The benefit was the 4th annual Careers through Culinary Arts Program (C-CAP) Junior Benefit, with proceeds going to support this great program which provides culinary career opportunities and scholarships to at-risk high school students. It’s a phenomenal program, and I was thrilled to hear that the benefit raised $30,000. Congratulations to everyone involved!
C-CAP Junior Benefit Raises $30,000 at A Taste of Fall
New York, N.Y.—C-CAP-Careers through Culinary Arts Program reports that, with the efforts of its Junior Committee, led by Deborah Grausman, it raised more than $30,000 at the 4th Annual C-CAP Junior Benefit, A Taste of Fall, on November 12, at Ginny’s at Red Rooster.
C-CAP Graduate Chefs, working in top New York restaurants, prepared delectable bites for the exciting walk-around-tasting. “Raising over $30,000 was only one of the accomplishments of the evening. The event also provided a learning experience for recent graduates, who assisted their fellow, more experienced alumni, to prep and serve these impressive dishes,” said C-CAP’s President, Susan Robbins. “Proceeds from the event will benefit C-CAP’s programs and services that transform lives through the culinary arts. More than 150 young philanthropists turned out to raise funds to support our talented at risk youth.”
Kelvin Fernandez, Executive Chef at Strand American Bistro, prepared Butternut Squash Soup; Executive Chef, Sean Quinn, of Chadwick’s Restaurant, served BBQ Pulled Pork “Cone-Ucopia;” Sous Chef, Cesar Gutierrez, of Lexington Brass, created a Miso Butternut Squash Puree with a Pumpkin Chip; Brandon Bryan, of Benoit, made a Cod Bradade; Lester Walker, owner of Ghetto Gastro, served up the “GG Soul Roll;” Pastry Cook, Santo Saitta, from Bar Boulud, offered a Pomme Caramel Confit; Stephanie Grajales, of The Ritz-Carlton Central Park’s Auden, whipped up a Pumpkin Cheesecake and Red Velvet Cake Pops; and Mehdi Chellaoui, from Chellaoui Chocolatier, treated us to truffles and hot chocolate, with chocolate donated by Chocolate Springs. Lastly, Red
Rooster, provided an African lamb stew served in a hollowed-out, mini-bread bowl.
The evening was enhanced by C-CAP graduate, Food Network Star finalist, and featured mixologist, Yvan Lemoine, of Arlington Club, who created specialty cocktails, and a dynamic speaker—Chopped Champion—Lester Walker. Beverage sponsors were Chopin Vodka, Charmer Sunbelt Group and Stone Brewing Company. There was also superb music from the David Grausman Trio.
The 24 one-of-a-kind silent auction items included prime theater and opera tickets, paired with backstage tours, and numerous cooking, baking and wine classes. Each attendee also received a Zagat Survey NYC Night Life Guide and Zabar’s and Harold Import Company provided gift bags for each chef.
Celebrity Chef Marcus Samuelsson, Chef/Owner of Red Rooster and a C-CAP Board member, attended the event and said, “I am so proud of the C-CAP graduate chefs and thrilled to donate the space to host the event. “
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