This year’s annual C-CAP benefit and its success was admired not only from within C-CAP but also by some of the most renowned chefs and entertainment publications, including:

Marcus Samuelsson

New York Social Diary

Wolf Entertainment Guide

Zagat

The masterful culinary creations from this year’s benefit affirm foodie status for even the most novice attendee. Here are a few chef creations to whet your appetite, and elicit motivation to ensure a spot on the guest list next year.  To name a few… the spicy Korean tacos-kalbi braised short rib and bay scallops with bacon and watercress of Michael’s;  quinoa crusted sea scallop, onion marmalade with grapefruit butter sauce from Asiate; the black truffle croquette of Park Avenue Winter; the famed Peking Duck from Shun Lee Palace; Daniel’s pistachio dacquoise with fresh raspberries and vanilla cream; Dörk Chocolate’s chocolate truffles; Catch’s goat cheesecake, roasted black grapes; SD26’s soft quail egg filled raviolo with truffled butter and parmagiano; and Gotham Bar and Grill’s Maine lobster agnolloti, smoked mushrooms and xerez butter emulsion.

Photo credit: Jerry Ruotolo

Bette Midler, C-CAP President Susan Robbins, Michael McCarty, C-CAP Founder and Chairman Richard Grausman, Susan Grausman

Bette Midler and C-CAP Grad Jocko Fajardo

Extra Virgin—tuna tartar cones with avocado mousse and pomegranate

Daniel-pistachio dacquoise with fresh raspberries and vanilla cream

The Modern-assortment of petit fours, lollipops and chocolates

Michael and Kim McCarty

This year’s annual C-CAP benefit brought more than 800 guests together to savor an evening of signature dishes presented by 38 of New York’s top chefs, with more than 60 New York City C-CAP high school culinary students and graduates, who assisted the chefs of these renowned restaurants. The evening’s festivities honored Michael McCarty, Proprietor of Michael’s NY and Michael’s Santa Monica.

“This year, C-CAP was thrilled to honor restaurateur, art collector, entrepreneur, vintner, and chef Michael McCarty for his remarkable achievements and contributions to the culinary industry and his commitment to nurturing the next generation of chefs,” says C-CAP’s founder and chairman, Richard Grausman.  “Having Bette Midler and Martin von Haselberg as honorary chairs of this event was a tribute to Michael’s outstanding career.”

CBS2 News Co-Anchor Kristine Johnson was the Master of Ceremonies. Sylva Senat, a C-CAP alumnus and Executive Chef of Tashan, the new, highly acclaimed Indian fusion restaurant in Philadelphia, was the C-CAP graduate speaker.  Guests had the opportunity to meet Wilma Stephenson and Fatoumata Dembele, two of the stars of the Emmy nominated documentary Pressure Cooker, directed by Jennifer Grausman & Mark Becker, which focused on a culinary arts teacher in Philadelphia and how she improved the lives of her students through the C-CAP program.

Thank you to the people of New York for coming out to show your support – the event was the most successful in C-CAP’s history raising over $900,000. All of the funds raised go to support C-CAPs not-for-profit mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth.

We are grateful to the chefs and restaurants that provided the evening’s fare, including:

Chef Chair: Marcus Samuelsson, Red Rooster

Chef Missy Robbins, A Voce Columbus

Chef Philip DeMaiolo, Abigail Kirsch PIER SIXTY

Chef George Mendes, Aldea

Chef Jason Weiner, Almond

Chef Toni Robertson, Asiate

Chef Yuhi Fujinaga, Bar Basque

Chef Jonathan Waxman, Barbuto

Chef Waldy Malouf, Beacon

Chef Philippe Bertineau, Benoit

Chef Clifford Crooks, BLT Steak

Chef Dan Barber, Blue Hill/Blue Hill at Stone Barns

Pastry Chef Thiago Silva*, Catch

Chef Tom Colicchio, Colicchio & Sons

Chefs Daniel Boulud and Sandro Micheli, Daniel

Chef John Fraser, Dovetail

Chef Joey Fortunato, Extra Virgin

Chef Fortunato Nicotra, Felidia

Chef Alfred Portale, Gotham Bar & Grill

Chef Ayumu Matsuda, kibō

Chef Maria Loi, Loi Restaurant NYC

Chef Kyung Up Lim, Michael’s NY

John-Carlos Kuramoto, Michael’s Santa Monica

Pastry Chef Marc Aumont, The Modern

Chef Scott Campbell, New Leaf Restaurant & Bar

Chef Matt Hoyle, Nobu Fifty Seven

Chef Ben Pollinger, Oceana

Chef Kevin Lasko, Park Avenue Winter

Chef Michael Lomonaco, Porter House New York

Chef Matteo Bergamini, SD26

Pastry Chef Sarabeth Levine, Sarabeth’s

Chef Shaun Hergatt, SHO – Shaun Hergatt

Michael Tong, Shun Lee Palace

Chef Kerry Heffernan, South Gate

Chef Kelvin Fernandez*, The Strand American Bistro

Chef William Telepan, Telepan

Chef Carmen Quagliata, Union Square Cafe

In addition, participating C-CAP Graduate Chefs include:

Mehdi Chellaoui, Founder & Chocolatier at Dörk Chocolate *C-CAP Alumnus

Stay tuned!

C-CAP has helped many young teenagers forge successful culinary careers, including Sylva Senat. Sylva was born in Haiti and came to New York with his father, Jacques, in 1984. Settling in Brooklyn, Sylva attended John Dewey High School, where his culinary arts teacher, Reesa Levy, spotted his talent and entered him in the C-CAP competition.

It was there that Richard Grausman, Founder and Chairman of C-CAP, saw Sylva’s potential, and shortly after graduation introduced him to Sign of The Dove where he got his early training with the talented Chef Andrew d’Amico. When the restaurant closed in 1998, Richard introduced him to Marcus Samuelsson at Aquavit where he worked for three years.

It was while working with Marcus that Sylva exposed his palate to exotic flavors and ingredients. It was also at this time that he met Sandra, the woman who would eventually become his wife and mother of their two-year-old daughter Isabelle Yuki. It was with Sandra that he first visited Japan, and another new passion and cuisine was introduced to him.

Having learned all he could at Aquavit, Marcus introduced Sylva to Jean-Georges at the Trump Hotel Central Park where he worked for three years before becoming Jean-Georges’s Sous Chef. He then moved on to being co-chef de cuisine at Jean-Georges’s 66 Leonard Street and Mercer Kitchen.

A year at the trendy Stephen Starr restaurant, Buddakan in New York, taught Sylva new Asian techniques and flavors. That same year, Sylva entered the Daniel Boulud/C-CAP scholarship competition and won an all-expenses-paid trip to France and the opportunity to study at the famed Paul Bocuse Institute in Lyon.

From France, Sylva was engaged to open the Koco Restaurant in the El San Juan Resort & Casino, where he stayed for two years learning how to run a kitchen of his own.

Returning home, Sylva was snapped up by Buddakan in Philadelphia, where he started to make a name for himself. After two years he was asked by the Indian restaurant entrepreneur Munish Narula to become the Executive Chef of Tashan, a new modern Indian restaurant. While Tashan was being built, Sylva worked with well-known Indian chefs in London to add new techniques and flavors to his repertoire.

Sylva has helped build the successful new Tashan restaurant in downtown Philly, where he also mentors Brianna Wellmon, last year’s winner of the Culinary Institute of America (CIA) scholarship in Philadelphia. From student to teacher/mentor, this young man at the age of 34 now has the potential to create his own mark on the world’s culinary stage.

Stay tuned!

One of C-CAP’s very own, Mehdi Chellaoui has been featured on the world famous gourmet market blog, Zabar’s. Mehdi, a Chocolatier at Dörk Chocolate, shares one of his favorite C-CAP recipes with Zabar’s. Mehdi is no stranger to working with chocolate; he apprenticed in the chocolate room under the guidance of Master Chocolatier Jacques Torres. Medhi’s designs have been showcased on the runway at New York City’s Chocolate Fashion Show and he has been featured in Martha Stewart Living, Gourmet, and Vogue.

The Chocolate Soufflé recipe embodies the C-CAP program, starting with the recipe’s inception from C-CAP Founder and Chairman, Richard Grausman, and the use of delicious ingredients from our sponsors at Guittard, who generously donate chocolate to our schools for use in C-CAP’s cooking competitions school programs. C-CAP student’s futures are determined on how well they create the chocolate sauce, and for Mehdi, his future has been very bright.

Here is a recipe that Mehdi has shared via Zabar’s, from French Classics Made Easy by Richard Grausman, Founder and Chairman, C-CAP, published by Workman Publishing.

Chocolate Soufflé with Grand Marnier & Chocolate Sauce

This is an extremely light chocolate soufflé made from my basic chocolate mousse recipe with the addition of orange zest and Grand Marnier. A plain chocolate soufflé can be made by omitting them. The soufflé mixture can also be baked in a water bath (bain-marie) for a little bit longer, to give you a pudding au chocolat, a wonderful, dense fallen soufflé dessert.

Chocolate Soufflé with Grand Marnier
(Soufflé au Chocolat et au Grand Marnier)      

Serves 4

Ingredients
Butter and granulated sugar, for the soufflé mold
4 ounces (115 g) Guittard semisweet or bittersweet chocolate
4 tablespoons (1/2 stick; 60 g) unsalted butter
4 eggs, separated
Grated zest of 1 orange
2 tablespoons Grand Marnier
1/8 teaspoon cream of tartar
Confectioners’ sugar, for dusting

Preparation
1. Preheat the oven to 475°F with the oven rack in the lowest position. Butter and sugar a 4-cup soufflé mold.

2. In a small saucepan, combine the chocolate and butter and melt over low heat. Remove from the heat, whisk in the egg yolks, and pour into a large bowl. Stir in the grated orange zest and Grand Marnier.

3. In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.

4. With a whisk, fold one-third of the beaten egg whites into the chocolate mixture. Fold in the remaining egg whites with a rubber spatula. Pour into the prepared soufflé mold and level the surface with a spatula. Run your thumb around the top of the mold to clean off any excess batter. (The soufflé can be prepared ahead to this point and refrigerated then baked or served as a mousse.) 

5. Bake the soufflé for 5 minutes. Lower the temperature to 425°F and bake until the soufflé has risen 3 to 4 inches above the top of the mold and is springy to the touch, another 4 to 5 minutes.

6. Dust the soufflé with confectioners’ sugar and serve immediately with Chocolate Sauce.

 Variation
Fallen Chocolate Soufflé
(Pudding au Chocolat)

A French pudding is basically a fallen soufflé. Follow the soufflé recipe through step 4, buttering a 4-cup soufflé dish or charlotte mold. Pour the soufflé mixture into the prepared mold. Place the mold in a deep roasting pan and fill with enough boiling water to come halfway up the sides of the mold. Place in the oven, reduce the temperature to 400°F, and bake for 15 to 20 minutes. Remove from the oven and allow to cool. (The inflated puffed portion will drop back into the mold.) To serve, unmold onto a platter. The pudding can be served warm or cold and can be accompanied by Crème Anglaise.

Chocolate Sauce
(Sauce au Chocolat)

Makes 3/4 cup

Ingredients
4 ounces (115 g) Guittard semisweet or bittersweet chocolate
1/2 cup water (see Note)

Preparation
1. In a small saucepan, melt the chocolate with the water over medium heat, about 2 minutes. When the water and chocolate come to a boil, stir gently with a whisk until smooth. 

2. If the sauce is too thin, cook it longer. If it is too thick, add more liquid and stir to blend well.

3. Remove the sauce from the heat and serve hot or cold. Refrigerate any leftovers.

Note: Use only 1/4 cup water for a thick sauce.

Stay tuned!

This year’s C-CAP Annual Benefit will feature some of our very own C-CAP alumni, Chef Kelvin Fernandez from The Strand American Bistro, and Pastry Chef Thiago Silva from Catch.

In addition, participating C-CAP Graduate Chefs, include Mehdi Chellaoui, Founder & Chocolatier at Dörk Chocolate, will be featuring amazing desserts. Mehdi will be preparing four different chocolate-flavored truffles from C-CAP Founder Richard Grausman’s cookbook, French Classics Made Easy. So make sure you work up an appetite before you come! And for those of you who are unable to join us this year, we have included the recipe for Mehdi’s fabulous dessert.

Truffes au Chocolat à la Crème

Makes 80 to 90 pieces (2 pounds)

Truffle Mixture

12 ounces (340g) Guittard semisweet or bittersweet chocolate

1 cup heavy cream

3 tablespoons Grand Marnier or other liqueur

Chocolate Covering

1 pound (450g) Guittard semisweet or bittersweet chocolate

2 ounces (60g) Guittard unsweetened cocoa powder

1. Make the truffle mixture: In a saucepan, heat the chocolate and heavy cream over low heat, stirring occasionally until the chocolate is melted.

2. Remove from the heat and pour into a bowl. Stir in the Grand Marnier. Place the mixture in the refrigerator until it is firm, a minimum of 2 hours.

3. Cover a baking sheet with a piece of waxed paper. Using two spoons, scoop out and drop mounds of ½ to 1 teaspoonful, depending on the size you wish to make, onto the paper. Refrigerate overnight.

4. When cold, loosen the mounds from the paper and use your fingers to make them as round as you can, if not already so. Refrigerate until ready to coat.

5. Make the chocolate covering: In an ovenproof saucepan, melt the chocolate in a very low oven (see “Melting Chocolate,” page 294).

6. When the chocolate has melted, stir it well from time to time as it cools to body temperature. (This is determined when you notice no difference in temperature when you touch the chocolate with the knuckle of your smallest finger.)

7. Lift the cocoa powder evenly onto a chilled jelly-roll pan or plate.

8. Remove the truffles from the refrigerator and drop two at a time into the coating chocolate. Using two forks, turn the truffles, coating them well with chocolate. Lift a truffle with one fork, tapping that fork with the other to knock off excess chocolate, then drop the coated truffle onto the pan containing the cocoa powder. Using a spoon, quickly roll and coat with the powder, then push it to the side.

9. When the coating has cooled and the truffles are firm enough to handle, transfer them to a bowl and refrigerate or freeze until ready to serve. (They will keep well in the refrigerator for about 2 weeks and can be stored in the freezer for several months.)

10. To serve: Mound the truffles in a serving dish. They are delicious when served at room temperature or cold from the refrigerator.

Stay tuned!

The annual C-CAP benefit offers guests an evening of fabulous food, presented by more than 30 of the city’s long-time favorite and hottest star chefs.

 “The walk-around tasting event raises funds to support C-CAP’s mission of providing scholarships, education, and career opportunities in the culinary arts to underserved youth who are interested in pursuing careers in the restaurant and foodservice industry,” says C-CAP’s president, Susan Robbins. “For more than 20 years, we have been breaking the cycle of poverty for hundreds of qualified students across the country. We continue to manage the largest independent scholarship program and have awarded over $34 million in scholarships.”

 This year’s participating Chefs include:

Chef Chair: Marcus Samuelsson, Red Rooster

Chef Missy Robbins, A Voce Columbus

Chef Philip DeMaiolo, Abigail Kirsch PIER SIXTY

Chef George Mendes, Aldea

Chef Jason Weiner, Almond

Chef Toni Robertson, Asiate

Chef Jonathan Waxman, Barbuto

Chef Yuhi Fujinaga, Bar Basque

Chef Waldy Malouf, Beacon

Chef Philippe Bertineau, Benoit

Chef Clifford Crooks, BLT Steak

Chef Dan Barber, Blue Hill/Blue Hill at Stone Barns

Pastry Chef Thiago Silva*, Catch

Chef Tom Colicchio, Colicchio & Sons

Chefs Daniel Boulud and Sandro Micheli, Daniel

Chef John Fraser, Dovetail

Chef Joey Fortunato, Extra Virgin

Chef Fortunato Nicotra, Felidia

Chef Alfred Portale, Gotham Bar & Grill

Chef Ayumu Matsuda, kibō

Chef Kyung Up Lim, Michael’s

Pastry Chef Marc Aumont, The Modern

Chef Scott Campbell, New Leaf Restaurant & Bar

Chef Matt Hoyle, Nobu 57

Chef Ben Pollinger, Oceana

Chef Kevin Lasko, Park Avenue Winter

Chef Michael Lomonaco, Porter House New York

Chef Matteo Bergamini, SD26

Pastry Chef Sarabeth Levine, Sarabeth’s

Chef Shaun Hergatt, SHO – Shaun Hergatt

Michael Tong, Shun Lee Palace

Chef Kerry Heffernan, South Gate

Chef Kelvin Fernandez*, The Strand American Bistro

Chef William Telepan, Telepan

Chef Carmen Quagliata, Union Square Cafe

In addition, participating C-CAP Graduate Chefs, Rachel Lansang and Mehdi Chellaoui, will be preparing special dessert creations.

  *C-CAP Alumnus

 The Careers through Culinary Arts Program (C-CAP) Benefit is open to the public. Tickets for general admission are $500 (limited availability); Tickets for VIP admission are $600 and $1,000.

For tickets, more information about the event, and sponsorship opportunities, call 212-974-7111 or visit our website at www.ccapinc.org.

 Stay tuned!

Sponsorships for C-CAP’s Annual Benefit are rolling in! We are deeply appreciative of the support that we have received so far from the following Sponsors:

Platinum Sponsors

Zabars

The Grausman Family

Ronne & Alan Fisher

Gold Sponsors

Karen & Guil Gaylord

Silver Sponsors

Brand Aromatics

Bronze Sponsors

The Barakett Foundation

Asset International Inc.

Fried Frank

A.L. Stuart & Co.

Copper Sponsors

Vornado Realty Trust

Esquared Hospitality

Robert Kaplan

Save the Starfish

Joyce Chang & David Robbins

Myrna & Freddie Gershon

Sugar Foods Corporation

Jack Welch

Union Square Hospitality Group

Sealed Air

We are thrilled to have two new industry sponsors this year, Brand Aromatics and Sealed Air.  We hope you will join us in supporting these fabulous companies that are so generous to C-CAP and make all of our good work possible.

Stay tuned!

“Auld Lang Syne” is the tune that we affectionately sing as we pass into a new year. The line “For Auld Lang Syne,” which translates as “For (the sake of) old times,” signals the future but reminds us to look back on old times.

This year, make it a point to mark this celebration with old friends and good food. If you’re in New York, come and check out one of the restaurants below where a C-CAP graduate is working and wish him a Happy New Year for us.

Strand, an American Bistro at The Strand Hotel

Kelvin Hernandez, Executive Chef

Artisanal Bistro

Swainson Brown, Sous Chef

Benoit New York

Brandon Bryan, Line Cook

OLIVES New York

Alfred Stephens, Executive Pastry Chef

To ring in the New Year with a proper Champagne toast, C-CAP Founder and Chairman Richard Grausman recommends “finishing a big meal at this time of year with a glass of Oranges in Champagne.” Here is his recipe from French Classics Made Easy.

Oranges au Champagne (Oranges in Champagne)

Serves 8 to 10

Ingredients:

8 oranges

1 bottle of demi-sec Champagne or similar sparkling wine

Preparation:

1. Peel and section all of the oranges, making sure they are completely free of all membranes. Place oranges in a colander (they will hold their shape better than if allowed to sit in their own juice) and refrigerate until ready to serve.
2. Place the sectioned oranges in a crystal serving bowl or individual goblets and bring to the table with a chilled bottle of Champagne.
3. Pour the Champagne over the oranges and serve.

Cheers from all of us at C-CAP.

Stay tuned!

C-CAP Arizona has had a busy winter, and it is about to embark on an exciting spring. On November 19th, C-CAP Arizona held the event, “Getting Our Just Desserts.” This culinary event featured and showcased the talents of over 30 women chefs  throughout Arizona.  The excitement continues in March, when C-CAP Arizona will hold its annual Heavy Medal Culinary Competition.

 “Getting Our Just Desserts” was a foodie’s dream filled with delicious sweet and savory treats, a decadent silent auction, and live demonstration classes on chocolate, tea, olive oil, and food photography. Honorary chef for the event was Barbara Fenzl, cookbook author and teacher at Les Petites Gourmettes Children’s Cooking School in Phoenix.

The dream doesn’t end there.  On March 11^th the fun moves on to the 4th annual Heavy Medal Culinary Competition hosted at the luxurious Sanctuary on Camelback Mountain, where top executive chefs go head-to-head to win the Heavy Medal Culinary Award. Last year, Executive Chef Charles Kassels of El Chorro Lodge Restaurant took home the C-CAP Heavy Medal. Squaring off against Executive Chef Francesco Roccato of InterContinental Montelucia Resort & Spa, the chefs prepared fabulous dishes with the special ingredient: mushrooms. The celebrity judges were Bob Bondurant, Debbie Gaby, and Alvin Gentry.

Make sure to reserve your exclusive ticket to Arizona C-CAP’s annual Heavy Medal Culinary Competition. Check with Jill Smith at jsmith@ccapinc.org to secure your spot.

Stay tuned!

It’s that time of year when we’re all looking for a little comfort food to fit into our busy schedules. Richard Grausman, the C-CAP Founder & Chairman, shares his Braised Brisket with Ginger and Coriander recipe from his cookbook, French Classics Made Easy. This meal is equally as delicious as it is easy, the meal almost cooks itself.

“This recipe is a wonderful example of how ingredients not normally associated with classic French cooking can be used to bring new life to a traditional dish. I really should call this recipe Boeuf Braisé Deborah, for it was created on the evening my wife gave birth to our second daughter, Deborah. One of the nurses who attended to my wife was from the British West Indies and a food enthusiast. When she found out my profession, she asked me for my chocolate mousse recipe. In return she gave me her favorite recipe, chicken cooked with fresh ginger, garlic, tomatoes, cilantro, and hot pepper. When I returned home, I took out the brisket of beef I had in the refrigerator and started to prepare a classic braised beef. Finding a piece of ginger in the vegetable drawer, I thought of the nurse’s chicken recipe. Although I did not have cilantro (fresh coriander), I did have ground coriander (the seeds of the coriander plant) and dried hot peppers. My older daughter, Jennifer, and my gourmet mother-in-law were both so pleased with the results that I have been cooking this recipe ever since. As it turned out Deborah was born a “super taster” like her mother, so both find this dish too spicy. Jennifer and I still love it.” – Richard

Serves 6 to 8

Ingredients:

3 tablespoons vegetable oil

3 to 4 pounds breast of beef (first-cut brisket)

2 onions, halved and thickly sliced

4 large carrots, thickly sliced on the diagonal

3 tablespoons all-purpose flour

2 cloves garlicchopped

2 shallots chopped

1 inch fresh ginger sliced, or more to taste

2 cups dry red wine

1 1/2 cups beef stock, homemade or canned

2 teaspoons ground coriander

2 teaspoons tomato paste

1 to 2 dried red chili peppers (optional), to taste Bouquet Garni (** see note below)

⅛ teaspoon salt

⅛ teaspoon freshly ground pepper

12 to 16 small Yukon Gold potatoes, peeled

Preparation

1. In a flameproof casserole or large Dutch oven, heat the oil over high heat. Add the meat when the oil is hot and brown it, about 3 minutes on each side. Remove the meat.

2. Add the onions and carrots and cook over high heat until they are lightly browned, about 10 minutes.

3. Sprinkle on the flour and cook, stirring occasionally, over medium heat until browned, 3 to 5 minutes.

4. Add the garlic, shallots, and ginger, and stir for 10 seconds before adding all of the remaining ingredients except the potatoes.

5. Return the meat to the casserole, cover, and simmer over medium-low heat until tender, 2½ to 3 hours. This can be done on top of the stove or in a 300°F to 350°F oven.

6. Add the potatoes during the last hour of cooking. If your casserole is too small to hold them, boil or steam them separately.

7. When the meat is tender, discard the bouquet garni. Reserving all of the cooked vegetables, strain the cooking liquid, which will have thickened to form a sauce, through a fine-mesh sieve. Skim to remove all fat. (This recipe can be prepared to this point in advance. Reheat the meat and vegetables before serving.)

8. Slice the brisket and serve it with the potatoes and vegetables. Spoon some of the sauce over all and serve the remaining sauce separately.

** To create Bouquet Garni A bouquet garni consists of 4 to 5 sprigs of parsley, 1 bay leaf, and 2 to 3 sprigs of fresh thyme (or ¼ teaspoon dried leaves), which I tie up in a celery rib cut in half. The reason for tying the ingredients together is to enable you to discard them easily once the cooking is finished. If you plan to strain the stock or sauce in which the bouquet garni has been cooking, it is not necessary for you to tie up the ingredients, although it makes skimming easier.

Stay tuned!