On March 9, Careers through Culinary Arts Program (C-CAP) hosted its annual spring benefit to honor acclaimed chef, restaurateur, and author Daniel Humm of Eleven Madison Park and The NoMad, and to raise funds to support the national not-for-profit’s mission of providing culinary career opportunities, education, and scholarships to disadvantaged youth.

C-CAP’s Vice Chair Tim Zagat awarded Humm with the C-CAP Honors Award in front of 800 guests at Pier 60 in Manhattan. Guests were also treated to a grand tasting featuring over 40 of New York City’s top chefs as they moved from table to table to try dishes like Sweet Potato Crémeux with hazelnut financier and bourbon by Markus Glocker of Bâtard; Chantrelle, Sencha, and Dashi by Bryce Shuman of Betony; Verjus marinated Diver Scallops, Fresno Chili, Daikon and Buddha Hand by Gabriel Kreuther of Gabriel Kreuther; Peekytoe Crab Dumpling with Gae Jang sauce by Cedric Vongerichten of Perry Street; Warm Poached Egg with Black Truffle by Abram Bissell of The Modern; and Espresso White Chocolate Pudding by Sarabeth Levine of Sarabeth’s. Cooking alongside these all-star chefs were more than 60 New York City C-CAP high school culinary students and alumni, all aspiring to work with the best, and be the best in the culinary world.

The event also included a live and silent auction by auctioneer Billy Harris. The live action featured five incredible packages including dinner for 32 people at Eleven Madison Park prepared by: Chef Humm, Abram Bissell of The Modern, Bryce Shuman of Betony, James Kent of The NoMad, Daniel Boulud of Daniel, Aaron Bludhorn of Café Boulud and Lee Wolin of Boka; and a fabulous trip to Switzerland curated by Daniel Humm himself, including business class airfare for two on Swissair and dinner for four with the legendary Jacques Pepin. The silent auction featured over 55 packages including incredible dining, travel, and cultural experiences.

“The benefit this year was the most successful in C-CAP’s history, bringing in over $1,200,000, the most we’ve ever raised in a single night,” says Susan Robbins, C-CAP’s President. “Having Marcus Samuelsson and Mark Weiss, as Co-Chairs of of our Board, building upon the work of our Founder Richard Grausman has been a winning combination for C-CAP this year. Chef Samuelsson truly understands the importance of culinary education and the demand for skilled talent in the industry today. He has been a great mentor and leader to C-CAP students and graduates, and we look forward to C-CAP’s continued growth.”