Michael Anthony, Executive Chef of Gramercy Tavern, Untitled, and Studio Café at the Whitney Museum of American Art, will be honored at the annual Careers through Culinary Arts Program (C-CAP) benefit on Wednesday, March 8, from 5:45-9:00 p.m. at Chelsea Piers’ Pier Sixty. Anthony will receive the C-CAP Honors Award, granted to individuals within the culinary industry for exceptional leadership and achievements. Funds raised at the event will support C-CAP’s not-for-profit’s mission of providing job training, internships, competitions for culinary scholarships, college advising, college and career opportunities, lifetime career support, teacher training and curriculum enrichment in the culinary arts to at-risk youth.

The event features food tastings prepared by Michael Anthony and over 36 of the city’s leading chefs, including Chef Chair and C-CAP Board Co-Chair Marcus Samuelsson; Michelin Star chefs Adam Bissell, Aaron Bludorn, Daniel Boulud, Daniel Eddy, John Fraser, Markus Glocker, Alfred Portale, and Michael White, as well as C-CAP alumni Cesar Gutierrez of Café Boulud, Betty Peña of Pig and Khao, Kelvin Fernandez of Strand Bistro, Swainson Brown of The Writing Room and Yvan Lemoine of Union Fare. (A full list of the participating chefs and restaurants is given below.) Assisting the chefs will be more than 60 New York City C-CAP high school students and alumni.

The Chair for this year’s event is Mark Weiss, Chief Investment Officer of RFR Holding LLC and C-CAP’s Board of Directors Co-Chair. WCBS-TV News anchorman Maurice DuBois will be the master of ceremonies. The festivities will also include an auction of various dining, travel and cultural packages.

“We are thrilled to honor Michael Anthony for his remarkable achievements and contributions to the industry and for his commitment to culinary innovation,” says Mark Weiss. “The walk-around tasting event raises funds to support C-CAP’s mission to transform lives of underserved youth who are interested in pursuing careers in the restaurant and food service industry.”

Richard Grausman, C-CAP’s Founder & Chairman Emeritus launched C-CAP in 1990 to teach French cooking in 12 New York City public schools. “We now have thousands of C-CAP alumni around the globe and are impacting the lives of a whole new generation of chefs,” Grausman says. “We are so proud that we continue to manage the largest independent culinary scholarship program in the nation and have awarded over $50 million in scholarships.”

Chef Anthony has received numerous accolades, including Food & Wine’s “Best New Chefs” in 2002 and Bon Appetit’s “Next Generation” in 2003. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant.” In 2012, Michael won the James Beard Award for “Best Chef in New York City,” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.

“The benefit is our most powerful way in one evening to make a huge difference in the lives of so many young students; C-CAP changes lives by arming at-risk youth with the skills they need to succeed in culinary arts,” says Marcus Samuelsson. “As a chef and longtime supporter of C-CAP’s work, this is an extraordinary program that benefits both its remarkable recipients and the growing market and demand for skilled talent. C-CAP continues to help thousands of qualified students across the country through culinary education opportunities in high school to career placement assistance upon graduation.”

Past recipients of the C-CAP Honors Award include: Daniel Humm, Richard Parsons & Alexander Smalls, Michael White, Tony May, Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar.

The C-CAP benefit is open to the public. Tickets for general admission are $600 (limited availability). Tickets for VIP admission are $800 and $1,000. The $1,000 ticket includes a signed cookbook from a celebrity chef. For tickets, more information about the event, and sponsorship opportunities, call 212-974-7111 or visit

Participating Chefs

Philip DeMaiolo, Abigail Kirsch

Jason Weiner and Alex Nieto, Almond

Christian Pratsch, Asiate

Markus Glocker, Bâtard

Daniel Boulud, Aaron Bludorn, Cesar Gutierrez*, Café Boulud

Carla Hall, Carla Hall’s Southern Kitchen

Ivy Stark, Dos Caminos

John Fraser, Dovetail

Fortunato Nicotra, Felidia

Alfred Portale, Gotham Bar and Grill

Michael Anthony, Gramercy Tavern/Untitled

Manish Mehrotra, Indian Accent

Marc Aumont, Kreuther Handcrafted Chocolate

Missy Robbins, Lilia

Maria Loi, Loi Estiatorio

Kyung Up Lim, Michael’s

Abram Bissell, The Modern

Matt Hoyle, Nobu 57

Bill Telepan, Oceana

Zene Flinn, Park Avenue Spring

Leah Cohen, Betty Peña*, Pig & Khao

Michael Lomonaco, Wayne Harley Brachman, Porter House

Ryan Bartlow, Quality Eats

Daniel Eddy, Rebelle

Marcus Samuelsson, Red Rooster

Andy Bennett, Rouge Tomate

Sarabeth Levine, Sarabeth’s

Kelvin Fernandez*, Strand Bistro

David Burke, Tavern62 by David Burke

JJ Johnson, The Cecil

Ali LaRaia, The Sosta

Swainson Brown*, The Writing Room

Yvan Lemoine*, Union Fare

Carmen Quagliata, Union Square Cafe

Chris Santos, Vandal

Michael White and Jared Gadbaw, Vaucluse

*C-CAP Alum

Return to Previous Page