Top Chefs Give Back at C-CAP Benefit 2016

By Annie Wu, Epoch Times
March 10, 2016 6:09 pm Last Updated: March 8, 2018 5:30 pm

The space at Chelsea Piers was filled with major players from New York’s dining scene, but on March 9, the spotlight was on chef Daniel Humm (Eleven Madison Park and The NoMad), the honoree at this year’s benefit event for C-CAP.

C-CAP (Careers Through Culinary Arts Program) is an organization that provides professional development to underprivileged youth who aspire to enter the restaurant and hospitality industry.

The organization honored Humm for his longtime commitment to hiring C-CAP alums to work at his restaurants. The chef, who has earned three Michelin stars, attributes his own success to the help of his mentors, who not only taught him cooking techniques, “but learning how to be patient, have drive, and remain passionate about the industry,” said Humm in an email interview.

Chef Marcus Samuelsson, C-CAP’s chairman, said teaching and training is at the core of what chefs do. Even though Samuelsson is a successful restaurateur, he still frequently seeks advice from his mentors, chefs Leah Chase and Daniel Boulud. “It’s [mentoring] the one thing that never changes in the industry,” he said. “C-CAP teaches students to be mentors for the next generation.”

He also hopes that every city can establish a C-CAP program, to help the industry achieve better diversity. 

The Blue Hill New York booth at the C-CAP Annual Benefit 2016, amid the setting sun. (Samira Bouaou/Epoch Times)
The Blue Hill New York booth at the C-CAP Annual Benefit 2016, with the setting sun a backdrop. (Samira Bouaou/Epoch Times)

Malted yogurt with savory granola and quince marmalade, by chef Dan Barber of Blue Hill New York. (Samira Bouaou/Epoch Times)
Malted yogurt with savory granola and quince marmalade, by chef Dan Barber of Blue Hill New York. (Samira Bouaou/Epoch Times)

Honoree at the C-CAP Annual Benefit 2016, chef Daniel Humm. (Samira Bouaou/Epoch Times)
Chef Daniel Humm, the honoree at the C-CAP Annual Benefit 2016. (Samira Bouaou/Epoch Times)

Dal Moradabadi by chef Manish Mehrotra of Indian Accent. (Samira Bouaou/Epoch Times)
Dal Moradabadi by chef Manish Mehrotra of Indian Accent. (Samira Bouaou/Epoch Times)

Chef Marcus Samuelsson, with udon noodles from his restaurant, Streetbird Rotisserie. (Samira Bouaou/Epoch Times)
Chef Marcus Samuelsson, with udon noodles from his restaurant, Streetbird Rotisserie. (Samira Bouaou/Epoch Times)

President of C-CAP (Careers through Culinary Arts Program), Susan Robbins. (Samira Bouaou/Epoch Times)
President of C-CAP, Susan Robbins. (Samira Bouaou/Epoch Times)

Verjus marinated diver scallops from chef Gabriel Kreuther. (Samira Bouaou/Epoch Times)
Verjus-marinated diver scallops from chef Gabriel Kreuther. (Samira Bouaou/Epoch Times)

Hamachi char-siu in tonkotsu ramen by executive chef Yuhi Fujinaga of The Sea Grill. (Samira Bouaou/Epoch Times)
Hamachi char-siu in tonkotsu ramen by executive chef Yuhi Fujinaga of The Sea Grill. (Samira Bouaou/Epoch Times)

Executive chef Maria Loi (L) and chef Dara Davenport of Loi Estiatorio. (Samira Bouaou/Epoch Times)
Executive chef Maria Loi (L) and chef Dara Davenport of Loi Estiatorio. (Samira Bouaou/Epoch Times)

Espresso-White Chocolate Pudding by chef Sarabeth Levine of Sarabeth's. (Samira Bouaou/Epoch Times)
Espresso-White Chocolate Pudding by chef Sarabeth Levine of Sarabeth’s. (Samira Bouaou/Epoch Times)

Betony's booth serves black truffle mushroom in dashi. (Samira Bouaou/Epoch Times)
Betony’s booth serves black truffle mushroom in dashi. (Samira Bouaou/Epoch Times)

Freekeh and Emmer Grain Salad by chef Nickolas Martinez of Foragers. (Samira Bouaou/Epoch Times)
Freekeh and Emmer Grain Salad by chef Nickolas Martinez of Foragers. (Samira Bouaou/Epoch Times)

The hungry crowd at the  C-CAP Annual Benefit 2016. (Samira Bouaou/Epoch Times)
The hungry crowd at the C-CAP Annual Benefit 2016. (Samira Bouaou/Epoch Times)

Charred bread topped with buratta, spring peas, preserved ramps, and nepitella, by chef Andrew Whitcomb of Colonie. (Samira Bouaou/Epoch Times)
Charred bread topped with buratta, spring peas, preserved ramps, and nepitella, by chef Andrew Whitcomb of Colonie. (Samira Bouaou/Epoch Times)

Peekytoe crab dumpling by chef Cedric Vongerichten of Perry Street. (Samira Bouaou/Epoch Times)
Peekytoe crab dumpling by chef Cedric Vongerichten of Perry Street. (Samira Bouaou/Epoch Times)