Last night, ICE participated in the Careers through Culinary Arts Program’s (C-CAP) annual benefit at Pier Sixty on the Chelsea Piers. Over 38 chefs from around NYC came out to support this unique charitable program which is designed to encourage high school students who show interest and aptitude in the culinary arts to turn their passion into a long-term career. ICE President Rick Smilow was a long serving member of the program’s board of directors, and every year he shows his support by providing scholarships to attend culinary school and hosting their annual scholarship cooking competition.
Kristine Johnson of CBS served as the evening’s emcee, introducing Founder of C-CAP Richard Grausman who spoke about C-CAP’s mission to provide culinary employment opportunities for youth. After Grausman, C-CAP alumni Sylva Senat spoke about how the program served as the foundation of his career and helped him become the Executive Chef of Tashan in Philadelphia. The event’s Honorary Co-Chair, the illustrious Bette Midler, introduced the evening’s honoree, Michael McCarty. Michael is credited with helping to pioneer the local, fresh and organic movement and opening Michael’s restaurant in Santa Monica in 1979 and Michael’s New York in 1989. To this day, both restaurants remain hot spots renowned for their fresh, seasonal, contemporary American cuisine. He has long been a supporter of C-CAP, welcoming the program’s graduates into his kitchens.
The food for the evening was provided by star chefs including Aldea’s George Mendes, Telepan’s Bill Telepan, Barbuto’s Jonathan Waxman, Gotham Bar and Grill’s Alfred Portale and Southgate’s Kerry Heffernan, who is also a member of ICE’s Program Advisory Committee. ICE alum Missy Robbins’s team from A Voce crafted a dish of Creamy Mozzarella with Tomato Conserva, Fennel and Herbs, while fellow alum Scott Campbell served Duck Steak with Warm Black and Blueberry Compote and Mixed Grain Salad. Another highlight was the Hominy Risotto with Smoked Mackerel and Lemon Confit that ICE’s Advisory Committee member Marcus Samuelsson served. It was a delicious menu and a wonderful evening in support of a worthy organization. We were proud to be a part of it!