Careers through Culinary Arts Program (C-CAP) kicked off their annual benefit at Pier Sixty on Tuesday with the help of 40 of New York’s hottest chefs, treating the palates of local foodies to the hottest new culinary trends and innovations. Accomplished stars like Daniel Boulud, Marc Murphy, Marcus Samuelsson and Bryce Shuman worked tirelessly alongside some of C-CAP’s current students and alumni to serve bite-sized plates of mouth-watering cuisine throughout the night.
“It’s a great experience for current students to get involved. Some of them haven’t really done this stuff before, so today is a real test for them,” commented one of the chefs.
Andrew Zimmerman of Bizarre Foods also made an appearance, serving as the Master of Ceremonies and assisting Jamie Ritchie, CEO and President of Sotheby’s Wine in pitching some of the night’s amazing live-auction prizes. Perhaps the biggest success of the night was Chef Michael White’s Truffle Dinner for 12, which sold (at least) twice over for $20,000.
Some of the evening’s tasty treats included Maysville’s ember-roasted beets with sunflower brittle and goat cheese, Marea’s braised beef agnolotti with butternut squash puree, black truffle sugo and brown butter and Almond’s Moroccan-style lamb meatballs with salsa verde, grated ricotta salata and a minty relish.
The night’s festivities were dedicated not only to lauding the accomplishments of Chef Michael White but also to raising awareness for C-CAP Careers through Culinary Arts Program. C-CAP works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.
The C-CAP Benefit raised a total of one million dollars to support the national not-for-profit’s mission of providing scholarships, education and career opportunities in the culinary arts to disadvantaged youth.
Photos courtesy of Carly Otness/BFAnyc.com