Chicago and Maryland Scholarship Competitions

Friday, April 11th, 2014

On Saturday, April 5, 2014 at the Washburne Culinary Institute, 20 high school seniors competed in the C-CAP Cooking Competition for Scholarships in Chicago. On Monday April 7th, 20 high school seniors rose and walked to the podium at The Signature Room to receive scholarships from C-CAP President Susan Robbins and Chicago Director Nicola Copeland totaling more than $550,000.


Students were graded on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our illustrious judges:

Through these awards, C-CAP students will be attending a range of post-secondary institutions including Art Institute of Las Vegas, Culinary Institute of America, French Pastry School, The International Culinary Schools at The Art Institutes, Johnson & Wales University, Joliet Junior College, Kendall College, Le Cordon Bleu, Lexington College, Monroe College, New England Culinary Institute, Robert Morris University, and Washburne Culinary Institute.

Ten juniors were awarded scholarships to attend ARAMARK Nutrition Camp, three juniors won scholarships to Washburne Culinary Institute Culinary Arts Camp, two juniors won scholarships to Kendall College Overnight Camp and one junior will make her way to New Rochelle this summer for Monroe College Boot Camp!


Meanwhile in Prince George’s County, MD…

On Saturday, March 29th, 2014 at Oxon Hill High School, 12 high school seniors competed in the C-CAP Cooking Competition for Scholarships in Prince George’s County, Maryland/D.C. This past Wednesday, on April 9th, those 12 high school seniors accepted scholarships from C-CAP President Susan Robbins, C-CAP MD/DC Program Coordinator Yvette Williams and Chef Coordinator Troy Williams totaling over $215,000.

Their judges included:

  • Chef Richard Brooks, Executive Chef at Old Glory BBQ
  • Chef Troy Williams, GM of Food Service, Howard University Hospital, C-CAP MD Chef Coordinator
  • Basia Davis*, Manager at Old Glory BBQ, C-CAP DC Alumni ’08′
  • William Hoover*, Garde Manger at St. Regis in DC, C-CAP MD Alumni ’11′
  • Susan Robbins, C-CAP President
  • Alex Olsen, C-CAP NY Culinary Coordinator

Through these awards, C-CAP students will be attending a range of post-secondary institutions including the Art Institute of Atlanta, Art Institute of Washington, The Culinary Institute of America, Culinary Institute of Virginia, and Le Cordon Bleu.


To the universities and organizations that donate — we couldn’t do this without your very generous support!

To our senior scholarship winners in Chicago: Shaqueal Blakeley, Kwan Brown, Ashley Cannon, Josselyn Castro, Miriam Chavez, Darrell Crawford, Sade Donald, Ruthie Eldridge, Juan Fernandez, Zainab Ganiyu, Alejandro Gonzalez, Bianca Huerta, Jasmine Huerta, Marina Nava, Christian Popoca, Justin Purnell, Jennifer Ramirez, Christina Rivera, Nyree Smith, Laura Taylor —

To our senior scholarship winners in Prince George’s County: Marcelino Ramos, Niyyah Small-Graham, Joe McCuley, Owen Warren, Jr., Tirrell Brown, Adrian Stewart, Jasmine Lewis, Brittany Arbaugh, Naya Elder, Mosina Jordan-Hawkins, Bionna Polk, Ni’asia Van De Cruze, De’von Profitt —

We cannot wait to see what you will accomplish next! Best of luck in college and remember, “once you’re in C-CAP, you’re in C-CAP for life!”

Stay tuned!

A Healthy Dose of C-CAP: From Weekday Lunch to Sunday Supper

Friday, April 4th, 2014

Plated entriesWho remembers school lunch? Do you remember it for its exciting flavor combinations, its healthful benefits, and its overall deliciousness? Probably not. Neither do students in C-CAP Philadelphia’s Randolph Technical High School — but they’re working to change all that.

In districts where most of the students are eligible for free lunch, the quality of that lunch is no small matter. Through the Culinary Voice competition in partnership with the city’s Get Healthy Philly and the Philadelphia School District, C-CAP students Nyshiera Jones, Siani Jackson, and Nyiah Robinson, under the guidance of Chef Instructor Erik LeBlanc, put their culinary training to the test. The task? Create a healthy, delicious recipe that costs less than $1.20 a plate, uses ten or fewer ingredients, can be made in six steps and within 40 minutes, is nutritious and only uses ingredients found in the District’s supply kitchens. Some might feel daunted, but not these intrepid young women! They created a recipe for a Soul-Food Chicken Wrap that knocked the socks off the judges — including chefs Kevin Sbraga of Sbraga and The Fat Ham, Nathan Lingle from the Ritz Carlton, and Delilah Winder from the Center for Culinary Enterprise. The winning team was awarded the opportunity to intern in the judges’ kitchens. Their wrap will be served in their own cafeteria this year — and next year it will make its debut in high school cafeterias citywide!

It may be one small wrap for school lunch, but it’s a giant leap forward for school lunchkind. Get the recipe here.

Competing dishes; Randolph’s winning wrap is on the right

Competing dishes; Randolph’s winning wrap is on the right

Last week while C-CAP President Susan Robbins and Founder Richard Grausman traveled to Arizona to witness and reward the amazing work of our C-CAP students there, in New York, a C-CAP alum and scholarship winner was rewarded in a different way.

On Sunday, March 23, the James Beard Foundation held their 6th Annual Friends of James Beard Benefit, a Sunday Supper at Chelsea Market. The event, which transforms Chelsea Market’s concourse into one long supper table serving a farm-to-table, multi-course dinner to 270 guests, featured top chefs from all over the country — and C-CAP alumna Wendi Velazquez. Wendi won the James Beard Foundation matching scholarship through C-CAP last spring and it allowed her to achieve her dream of attending the Culinary Institute of America. It also earned her a place at the table for the Sunday Supper event. C-CAP National Communications Director Joyce Appelman recognized Wendi as a true representative of deserving students whose lives C-CAP helps to transform. It was a wonderful evening of amazing food, great company, and gratitude to our friends who help to make a difference in the lives of students like Wendi.

Wendi Velazquez, Susan Ungaro and others at JBF Sunday Supper

Wendi Velazquez, Susan Ungaro and others at JBF Sunday Supper

Final Competitions and Awards Ceremonies are still in full force across the country. Next week we’ll come back to you with good news from Chicago and Maryland/D.C. That sounds like a great reason to —

Stay tuned!

Arizona Dreamin’; or C-CAP making dreams come true in AZ

Friday, March 28th, 2014

On Saturday, they cooked. On Sunday, they rested. And on Monday, the door to their futures opened.

C-CAP AZ Competitors

Have you ever watched someone’s dreams come true? C-CAP had just that pleasure at the C-CAP Arizona Awards Breakfast this past Monday. Twenty-nine high school seniors competed in the C-CAP Cooking Competition for Scholarships in Arizona; twenty-nine high school seniors rose and walked to the podium to receive scholarships from C-CAP President Susan Robbins, Founder Richard Grausman, and Arizona Director Jill Smith totaling over $460,000.

Students were graded on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our illustrious judges:

Through these awards, C-CAP students will be attending a range of post-secondary institutions including Arizona Culinary Institute, Le Cordon Bleu, Classic Cooking Academy, Art Institute of San Francisco, Art Institute of Colorado, Art Institute of Phoenix, Monroe College, Culinary Institute of America, Scottsdale Community College, Pima County Community College and Johnson & Wales University.

Ten juniors were awarded scholarships to attend Le Cordon Bleu Master Chef Class and one lucky student will make her way to New Rochelle this summer for Monroe College Boot Camp!

To the universities and organizations that donate — we couldn’t do this without your very generous support!

To our senior scholarship winners: Yulissa Acosta, Denise Aguayo, Brandon Alger, Joshua Allred, Esmeralda Arriaga, Dillon Bethune, Matthew Brietweiser, Zachary Bryerton, Jenna D’Agostino, Andy Delgado, Rebecca Estrada, Morgan Goss, Megan Kientiz, Kristen Kuehn, Jennifer LaBadie Bailey, Luis Magallon, Cristina Martinez, Abby McCallum, Danielle McKnight, Alondra Molina, Sierra Noel, Ana Osuna, Armani Peoples, Patricia Raya, Bryan Sanchez, John Silva, Leonel Sosa, Bryn Timmis, and Anthony Warren —

We cannot wait to see what you will accomplish next! Best of luck in college and remember, “once you’re in C-CAP, you’re in C-CAP for life!”

C-CAP AZ Competitors (Hats)

Next up: Final Competitions and Awards Breakfasts in Chicago and Maryland/D.C.

Stay tuned!

Zagat knows what you should be doing on Sunday…

Friday, March 14th, 2014

It’s National Pi Day. It’s almost St. Patrick’s Day. Are you in the mood to party? Then party for a good cause! If you’re in the Chicago area, then you won’t want to miss the Culinary Futures Chicago Cocktail Hour and Silent Auction this Sunday, March 16th from 5:30-7:00 at The Chicago Housewares Show! Even the Zagat guide agrees it’s an event not to miss!

Culinary Futures Chicago

Guests will enjoy dishes prepared and served by C-CAP students from nine Chicago High Schools, plus a selection of fine wines and locally crafted beers. Looking to get your groove on? The dance band The Umami Players will be there to keep the tunes flowing. And there’s even a silent auction where you can bid on exciting prizes!

Culinary Futures Chicago, formerly known as the Gourmet Housewares Scholarship Foundation, was created to fund scholarships for disadvantaged students in C-CAP. This fundraiser has helped fund 10 full and partial culinary school scholarships to date under its former name, the Gourmet Housewares Scholarship Event. So the only question is:

How many scholarships will they be able to fund this year with your help?

Culinary Futures Chicago 2

Buy your tickets here, and —

Stay tuned!

“But it wasn’t a dream. It was a place. And you, and you, and you, and you were there.”

Monday, March 10th, 2014

Benefit Collage 1

On Tuesday night, C-CAP had its most successful benefit to date.

42 top chefs.

75 C-CAP alumni and students.

800 guests.

Over 35,000 tasting plates served.

Over 1 million dollars raised.

We couldn’t have done it without you.

For being there and for helping us make dreams come true,


Benefit collage 5

Benefit collage 6

How We Do What We Do

Friday, February 28th, 2014

How We Do (2)

Carlton McCoy struggled in his violent D.C neighborhood, where he was mugged twice before the age of fifteen. With a C-CAP scholarship and a drive to succeed, Carlton is now one of the youngest Master Sommeliers in the world, and only the second African American.

Joshua Partlow (Chicago) struggled in school, hoping to complete high school and barely dreaming of college. Through C-CAP, Joshua earned a scholarship to Johnson & Wales University where he earned an MBA. He is now an Executive Chef of a restaurant group in Boston.

Lasheeda Perry (Philadelphia) struggled in her home situation, one of eight children born to a single mother. Sometimes breadwinner, sometimes homeless, Lasheeda found a haven in C-CAP. With a C-CAP scholarship to Johnson & Wales University, Lasheeda has received a top-notch education, traveled the world, and has a stellar career as a Pastry Chef in corporate dining.

Alums like Rigo Salas (LA), Lester Walker (NY), Cesar Gutierrez (NY) and Brother Luck (AZ) cite C-CAP as their way out of a dangerous and increasingly violent street life. One of our C-CAP Chicago schools has been featured on national public radio for the extreme amounts of violence its students experience. C-CAP is the promise of a safer, more hopeful future.

C-CAP grads are chefs, sous chefs, cooks, mixologists, sommeliers, flavorists, entrepreneurs, chocolatiers, and restaurateurs. C-CAP grads work in restaurants, hotels, resorts, corporate dining, front of house, back of house and everywhere in between. They work across the United States and across the world.

C-CAP alumni are becoming Executive Chefs/Pastry Chefs, like Mykel Winterstine (Hampton Roads) at the Metropolitan Club in D.C. and opening their own restaurants, like Jared Porter (Arizona) with The Clever Koi in Phoenix. This year, C-CAP formed an alumni association to address the maturing needs of our alumni as they reach new heights.

Each year, we hold more job training and internship programs to give more students experience in the workforce. Each year, students are hired from those internships, giving them that first foothold in the industry and C-CAP is there to guide them through their careers. Each year, more students realize the dream of a college education they thought was beyond their reach. And each year, with your help, we hold a benefit that allows us to fund these programs: in New York, in LA, in Chicago, in D.C./Maryland, Arizona, Philadelphia and Hampton Roads, Virginia.

This is how we do what we do.

It may be one day — but it makes a whole year of wonderful happen.

We hope to see you there.

(For stories on more alumni, click here. To buy tickets to the benefit, click here.)

Stay tuned!

A Simple Cure for the Winter Blahs; or, Do Good and Feel Good!

Friday, February 21st, 2014

It’s February. It’s bleak. We’ve had polar vortexes en masse, ice and snow, rain and every other precipitate currently documented. February can lead to the blahs.

We have a solution. It’s called “Auction Therapy.”

Much like the well-documented “retail therapy,” “auction therapy” is a guaranteed way to release endorphins, lower blood pressure and brighten your outlook on life, particularly in the trenches of winter. The best news? It couldn’t be easier! You too can share in all of these health benefits by bidding on incredible dinners, trips and priceless experiences at the C-CAP Annual Benefit on March 4th. And because there’s no time like the present, we’re including a special sneak peek preview!

And remember, when you engage in auction therapy with C-CAP, you not only enrich your life with unparalleled luxury experiences, you also enrich the futures of at-risk culinary students across the country. We like to think of it as Auction Therapy with a Mission.

So sit back, relax and let your imagination run wild as you read about these incredible items.

Then buy your tickets and let the bidding begin!

Michael White


Chef Michael White, the ten Michelin star rated, four-time New York Times three-star reviewed, James Beard Award-winning chef, perennial Zagat favorite and one of the 40 Most influential New Yorkers under 40 by Crain’s New York Business, will bring his extraordinary culinary skills to your New York City home for an unforgettable Urbino Truffle tasting dinner for twelve! Your kitchen will not want to miss the opportunity to host one of the most celebrated chefs as he works his magic with this most cherished ingredient.

Italy 1


Your incredible trip for two will include business class tickets to Italy and will start with four nights at The Four Seasons Hotel in Florence, the five-star urban resort in a city regarded as one of the world’s most beautiful destinations. It’s easy to see why the Four Seasons Hotel Florence won the 2011 Luxury Travel Advisor Award of Excellence and ranks in the 2012 TripAdvisor Travelers’ Choice Awards. Make room for an amazing dinner and wine pairing for two at Enoteca Pinchiorri, the only restaurant awarded three Michelin stars in Florence. During your stay, head to the nearby Chianti Classico region for an incredible historic wine cellar tour and tasting at Badia a Passignano, followed by a delicious dinner and wine pairings at the adjacent Michelin starred Osteria a Passignano.

Next, head to historic Bologna, a gastronomic must for food lovers, with your one-night stay at the enchanting five star Grand Hotel Majestic “già Baglioni,” the oldest and most prestigious hotel in Bologna. You’ll become a Bologna food insider when Chef Max (Massimiliano Mascia) of San Domenico at Imola meets you at the Grand Hotel Majestic and takes you for a grand tour through Bologna’s famous markets. Your culinary experience continues with a grand tasting dinner with wine parings at Michelin starred San Domenico at Imola.

Marcus S


Marcus Samuelsson, Chef, Restaurateur and Cookbook Author who has thrilled the food scene with his blend of culture and artistic excellence at his restaurants, Red Rooster and Ginny’s Supper Club, in Harlem and at Aquavit, where he received an impressive three-star rating from The New York Times, prepares an amazing dinner for 16 lucky guests in your New York City home or in the private dining room of Ginny’s Supper Club! This Top Chef Masters winner and guest chef at the White House will prepare your personal feast, available Monday through Thursday. Past winners have said, “The dinner that Marcus prepared for us and the experience of having him in our home was worth two times what we paid!” and “I couldn’t believe how exquisite a dinner party in my home could be…Our guests felt like royalty.”



Treat yourself and fifteen guests to a mouthwatering tasting dinner in the private dining room with wine pairings at Marea and enjoy Chef Michael White’s superb Italian seafood cuisine paired with seamless service and an award-winning wine program, all in a stunning and relaxed atmosphere on Central Park South. Dinner will include a half-hour of hors d’oeuvres and a Four-Course Tasting Menu. To date, Marea has received two Michelin stars, the 2010 James Beard Award for Best New Restaurant, three stars from The New York Times, and was named Best New Restaurant by Bon Appetit, Esquire and GQ Magazine and Best Italian Restaurant by Zagat. Marea has also recently joined the family of Relais & Chateaux’s elite group of Grande Chef Gourmand.

Check out the fabulous the silent auction list here!

Stay tuned!

In need of Valentine’s Day plans? C-CAP has just the thing…

Saturday, February 15th, 2014

Strawberry heart[1]It’s Valentine’s Day! A day for expressing your love…for great people, delicious food and friends of C-CAP, of course! At least that’s the way we see it…

We know some of you are out there panicking that you  haven’t made Valentine’s plans to impress that loved one in your life. What to do? Where to go? How to put that sparkle of gratitude in their eyes for the best Valentine’s Day ever?

And that’s where C-CAP expertise comes in. Allow us to make our suggestions for Valentine’s Day (or weekend!) plans that will honor your love — and your tastebuds.

A Special Valentine’s Meal

Each of these restaurants will be featured at our Benefit on March 4th AND they all have special Valentine’s Day or Weekend menus! Check them out by clicking on the links below. And you know you can’t go wrong because each is C-CAP Approved!





The Cecil




db bistro moderne

Dos Caminos

Dovetail (plus a vegetarian valentine’s menu as well!)


The General

Gotham Bar and Grill






Nobu 57



Red Rooster Harlem

Rouge Tomate

Sarabeth’s (each location has its own Valentine’s Menu!)


The Sea Grill


Union Square Cafe

And of course if you want give the BEST VALENTINE EVER, simply purchase two (or more!) tickets to our C-CAP Annual Benefit! Talk about an evening that has it all: great food, great wine, great auction items to be won, and the greatest company ever — you. It’s a sure win!

Whether you’re making plans with a loved one or simply honoring your own wonderful presence in the world, make that reservation or purchase those tickets now! Have a wonderful Valentine’s Day from all of us here at C-CAP and —

Stay tuned!

Did You Know…And Other Fun Facts about the C-CAP Annual Benefit!

Saturday, February 8th, 2014

Do you know what happens on March 4th, 2014? If you guessed the C-CAP Annual Benefit at Chelsea Piers, a night of food, fun and friends, you would be CORRECT! But how deep does your knowledge go? Test your savviness with these fun trivia questions about one of our favorite C-CAP events of the year!

True or False! When you buy a VIP Ticket, you gain access to the chefs and their dishes for 45 whole minutes before the masses arrive. And when you buy a Special VIP ticket, you get that PLUS a signed copy of Chef and Honoree Michael White’s critically acclaimed cookbook, Classico e Moderno. AND a pony.

Good Crowd Shot


Classico e Moderno


True! (Mostly.) Purchase a Special VIP ticket at $1,000 by calling us at 212-974-7111 for exclusive early access to the event and the cookbook. Okay, so you don’t get a pony, but if you purchase several tickets at this price you’ll be our knight in shining armor and we promise to find you a trusty steed! (A VIP ticket is $700 and General Admission is $550.)

True or False! This is C-CAP’s 6th Annual Benefit and the first time we are honoring an influential culinary player.

Lexington Brass


False! This is actually C-CAP’s 16th Annual Benefit and we have always had (at least) one honoree, including our 2014 Honoree Chef Michael White! How many can you name? (Hint: there are 20 including Michael White.)

C-CAP Founder Richard Grausman and President Susan Robbins with 2013 Honoree Tony May

C-CAP Founder Richard Grausman and President Susan Robbins with 2013 Honoree Tony May

Former Honorees Chefs Marcus Samuelsson and Daniel Boulud

Former Honorees Chefs Marcus Samuelsson and Daniel Boulud

Answer (in reverse chronological order): Michael White, Tony May, Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlier Palmer, Danny Meyer and Michael Romano, Daniel Boulud, Jacques Pépin, Siro and Egidiana Maccioni, Tim and Nina Zagat, Saul and Stanley Zabar—oh my!

True or False? The itinerary of the evening is eat, eat, and eat some more (of the most delicious food you’ve ever had in your life)!


db Bistro


False! While you will feast on a TON of amazing food (and we encourage you to eat!), don’t forget to take part in our live and silent auctions where you can win incredible food, wine and travel packages that will change your life! Check back next week for some sneak peaks!

Did you know? Not only can you sample these chefs’ delicious food at our event, but you can bid on exclusive meals at their restaurants and in some cases in your own home! #yesplease! Follow us on twitter: @ccapinc #ccapbenefit

Chef Michael White of Marea

Chef Marcus Samuelsson of Red Rooster Harlem

Chef Ben Pollinger of Oceana

Chef Matteo Bergamini of SD26

Chef Michael Lomonaco of Porter House New York

Chef Jason Weiner of Almond

Chef Kyung Up Lim of Michael’s

Pastry Chef Ron Paprocki of Gotham Bar and Grill

Chef Fortunato Nicotra of Felidia

Chef Matthew Hoyle of Nobu 57

Pastry Chef Sunchar Raymond of Union Square Cafe

Did You Know? Each featured chef at our benefit is assisted by C-CAP alumni and current C-CAP students. That’s over 60 alumni and a dozen current C-CAP students that you will have the chance to meet when you come to this event. Plus some of the featured chefs are C-CAP alums themselves!

C-CAP Alum and Executive Pastry Chef Thiago Silva of The Modern

C-CAP Alum and Executive Pastry Chef Thiago Silva of The General

A C-CAP alum, hard at work

A C-CAP alum, hard at work

And there’s so much more to get excited about. Check back next week for more fun facts and helpful information about our benefit. In the meantime, don’t forget to pick up the phone and purchase your ticket (212-974-7111) and —

Stay tuned!


The C-CAP Alumni Association Has Got the Moves (And They’re Seconded and Approved!)

Friday, January 31st, 2014

We have extraordinary alumni. Can I get an aye? It goes without saying, but we’ll say it again: we have extraordinary alumni.

Never was this clearer than last night at the first C-CAP Alumni Association meeting, led by the effervescent Meghan Seradsky, C-CAP’s National College Advisor and Alumni Coordinator, and attended by several dozen illustrious representatives of the alumni population at large. C-CAP brought the forum, but our alumni filled it with their insight, enthusiasm and an energy that would knock your socks off.

The mission of the Alumni Association is to promote continuous bonding and growth for alumni and C-CAP through professional development, networking and volunteer opportunities. This will include collecting updated alumni information, planning social or recreational events, programs that allows alumni to give back through C-CAP or their community, and educational or professional development opportunities.

And without further ado, I give you…


Your Newly Elected Alumni Association Board

Larry Purvis, President: Mixologist and Bar Manager at Sandbar Concessions/Neiderlander Organization on Broadway, triple graduate of Johnson & Wales

Larry Purvis, President

Larry Purvis, President

Mame Sow, Executive Vice President: Executive Pastry Chef at Harlem Jazz Enterprises (The Cecil and Minton’s), graduate of ICC

Mame Sow, Executive VP

Mame Sow, Executive Vice President

Rose-Mick September, Secretary: Garde Manger at Kingside Restaurant, graduate of the University of Malta with an MBA in Marketing and the New York City College of Technology

Nicole Scarangello, Board Member: Assistant Director of Nutrition at Aramark, graduate of New York City Tech and Brooklyn College

Kashida Maloney, Board Member: Production Coordinator of Almost Famous Clothing, graduate of Johnson & Wales

Ellie Ubinas, Board Member: Lead Hostess at The Dutch, soon-to-be graduate of New York City College of Technology

Haydee Collado, Board Member: U.S. Marines, world traveler, graduate of ICE

Adam Perez, Board Member: Junior Sous at Harding’s Restaurant

We are so excited to hear the voices of our alumni speaking for themselves, for each other and for C-CAP.


Are you a New York alum who would like to get involved? Contact Meghan at and be sure to check back here for more updates on upcoming events and meetings.

Are you an alum from another location? Gather your ideas and become a founding member when we roll out an Association in your area!

What will our Alumni Association accomplish this year? There’s no telling. But with this group, it’s pretty clear that the sky is the limit.

All in favor of the sky as the limit?



Stay tuned!


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Careers through Culinary Arts Program (C-CAP) is a national not-for-profit and 501 (C) (3) tax-exempt organization.
All donations are tax deductible to the extent provided by law. C-CAP's Federal Identification Number (EIN) is 13-3662917.

More than 91% of C-CAP's funding directly supports its programs. 

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