CAREERS THROUGH CULINARY ARTS PROGRAM

2015 C-CAP ANNUAL REPORT Having worked with many young employees, I find C-CAP students to be above the rest. They always exhibit a great work ethic, positive attitude and strong foundational skills.

Peter Scarola Pastry Chef, R2L

There is a reputation that goes along with the name C-CAP, so I know it’s going to help me down the road. They really want you to get out there, and it’s very much a hands-on experience to get kids ready to go out into the workforce.

Mia (Maddy) M. Piña C-CAP Arizona The International Culinary Center Scholarship Recipient 2 3 It’s been a privilege to have many C-CAP graduates work with us in our hotels. Their talents, positive attitudes and eagerness for success align with the culture at Loews Hotels. On behalf of the team at Loews, we look forward to continuing to support C-CAP’s mission and working together for years to come. Jonathan M. Tisch Co-Chairman of the Board, Loews Corporation Chairman, Loews Hotels

C-CAP’s investment in my education is something I honor. It has been key in helping me navigate my way through different career options that were best fitted to my situation and long-term goals. I owe much of my career success to the support that C-CAP has given me over the years.

Nicholas Gonzalez C-CAP Hampton Roads, VA Culinary Institute of America Scholarship Recipient

4 5 RICHARD GRAUSMAN FOUNDER & CHAIRMAN SUSAN ROBBINS PRESIDENT

C-CAP has come a long way over the past 25 years. When I founded As we celebrate our 25th Anniversary, we take pride in all of the lives we Careers through Culinary Arts Program in 1990, I never could have imag- have transformed through C-CAP. Our programs continue to expand across ined the scale on which C-CAP would change lives. the country reaching more students, alumni and teachers. We are making a greater social impact than ever before through our job training to work, After having taught French cooking to Americans for Le Cordon Bleu de classroom enrichment, college advising and scholarship programs. Paris (1969–1985), I saw a need to change the palate of America. I started working with high school culinary arts programs and found them failing. Students and their families continue to struggle to pay for a post-second- High school seniors were simply not ready for college or the workforce. I ary/college education, and in 2015 we are proud to have been able to dis- started working with and supporting teachers, many of whom were the tribute over $3.1 million in scholarships. We are so grateful to the institu- first in their schools to send students to college with full-tuition scholar- tional and individual supporters who helped make this possible. ships, and success quickly followed. Our Annual Benefit, honoring Richard Parsons and Alexander Smalls and As C-CAP grew, we found ways for the industry to help. Now manufacturers and suppliers donate chaired by Vincent Mai and Alberto Cribiore, raised over $1 million to support our programs. Special food items and equipment; chefs come into the classrooms, hire and mentor our graduates and thanks to Richard, Alexander, Vincent and Alberto for their commitment to C-CAP. Additionally, we support our Annual Benefit; while culinary schools from around the country provide highly sought- greatly appreciate the overwhelming generosity of our industry supporters who provided an unfor- after scholarships. gettable feast of delicacies for our Benefit guests and donated their time. Thank you!

Many of our students, once considered underserved, are now thriving executive chefs, executive Looking back over the past quarter century, we are so proud of our students and graduates who are pastry chefs, sommeliers and food and beverage managers. Some are even restaurant owners. We leading successful lives as a result of our efforts, and in the process providing great opportunities are thrilled by their accomplishments. Graduates often say that their successes came “because for their own children. These achievements would not be possible without the solid foundation pro- C-CAP believed in me.” We have learned over the years never to underestimate the potential of our vided by our donors, mentoring chefs, restaurant owners and food industry members. students. The program I created in 1990 was a model for success, and C-CAP continues to make a dramatic difference in the lives of many young people. I am proud that we have helped thousands Because of your support, underserved students of today become successful culinarians of tomor- of young people to develop careers in the foodservice and hospitality industry, while awarding over row. From all of us at C-CAP, including our students, teachers, alumni and Board, I extend a heartfelt $46 million in scholarships for postsecondary education. Under the leadership of our President, thank you! Susan Robbins, I see a strong future for C-CAP as we successfully expand the services we provide and the number of students and alumni we help.

I wish to extend my sincerest thanks to our generous donors, sponsors, teachers, culinary school supporters and chef mentors for supporting our mission to transform lives. We could not do it with- out you!

Susan Robbins, President Careers through Culinary Arts Program (C-CAP)

Richard Grausman, Founder and Chairman Careers through Culinary Arts Program (C-CAP)

6 7 OUR MISSION

The mission of Careers through Culinary Arts Program is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.

8 9 WHO WE ARE

Careers through Culinary Arts Program (C-CAP) Our multi-pronged programmatic approach in- works to break the cycle of poverty for at-risk high cludes culinary skill-building activities, college and school students through college and career oppor- career advising, robust scholarship opportunities tunities in the food and hospitality industry. Each and alumni counseling. C-CAP also partners with year, C-CAP serves more than 17,000 students and high school culinary teachers and provides them 200 teachers and is the only culinary specific pro- with professional development. gram that focuses on serving disadvantaged youth. As a result, our graduates bring diversity and cre- C-CAP was founded in 1990 by Richard Grausman, ativity to the food industry. renowned cookbook author, culinary educator, and recipient of numerous awards, including the C-CAP is the spark that ignites our students with President’s Service Award and the James Beard an epicurean passion, and equips them with mar- Humanitarian Award. C-CAP operates throughout ketable skills necessary to succeed in a dynamic New York City; the Philadelphia region; the Greater industry. Washington D.C. region; Hampton Roads, VA; Los Angeles; Chicago; and the state of Arizona.

I’ve never seen a program that empowers young people in our industry as much as C-CAP does. It’s my pleasure to support an organization that makes a life-changing impact every day.

Richard Parsons Parsons Family Foundation and Harlem Jazz Enterprises, LLC

10 11 WHAT WE DO

C-CAP prepares students for careers in quality restaurants, hotels, schools, hospitals, corporate dining facili- ties, food manufacturing and other major venues in the food industry. We expose our students and alumni to new opportunities, valuable experiences and provide lifelong guidance.

SINCE INCEPTION

JOB TRAINING TEACHER & INTERNSHIPS TRAINING OVER $46M GIVEN IN SCHOLARSHIPS

2014-15 RESULTS CAREER SCHOLARSHIPS EXPLORATION & COOKING & ADVISING COMPETITIONS 17,000+ STUDENTS SERVED BY C-CAP C-CAP has an incredible system in place that works at getting inner-city kids hired in the $3,133,364 professional culinary world. The program is GIVEN IN also a huge benefit to the growing market and SCHOLARSHIPS chefs looking for skilled and motivated talent. COLLEGE PRODUCT ADVISING DONATIONS Marcus Samuelsson Chef/Author/Chairman, Marcus Samuelsson Group C-CAP Board Co-Chair Elect

12 13 As I said in 1991 at my first C-CAP awards breakfast, if you’re OF TRANSFORMING LIVES a cook, you’ll be welcomed around the world. It gives me great pleasure to see C-CAP graduates now making it to the 25 YEARS THROUGH THE CULINARY ARTS top of their careers as executive chefs and owners.

Jacques Pépin President, Jacques Pepin, Inc.

The documentary film Pressure Cooker, featuring C-CAP, premieres. 1990 1997 2003 C-CAP increases focus on 2013 Richard Grausman starts C-CAP workplace skills to 2008 President Bill Clinton and First improve job oppor- with 12 New York City high schools Lady Hillary Clinton honor C-CAP Charity Navigator and 12 teachers participating, plus ­tunities from food- Founder Richard Grausman with rates C-CAP a Four Star $10,000 in product donations. service industries. the President’s Service Award. Non-Profit Organization.

2015 Cumulative Numbers: 1992 C-CAP begins to expand 600+ Teachers to locations around 2011 the country. Improved student 1999 2007 Susan Robbins becomes 250,000 preparation for job internships: Students C-CAP’s new president. First annual C-CAP benefit featuring tastings from New 99% earn positive ratings OVER $46 MILLION York’s top restaurants. Honorees from supervising chefs in scholarships given compared with 50% in 2003. are longtime C-CAP supporters OVER $3.8 MILLION Saul Zabar and Stanley Zabar. worth of product donations

14 15 Moving from Venezuela at the age of 12, Yvan Jacques Torres and Sottha Khun came next, fol- came to Brooklyn with two dreams. “I was be- lowed by Union Pacific with Rocco Dispirito. He tween being an actor and a chef. Running between then found himself back with his first mentor Chef the auditorium and the cooking classroom, I was Renaud at Fleur de Sel. From there, he has climbed ALUMNA always late for one or the other,” Yvan remembers. the ranks to become Chef de Cuisine at the Dream BETHANIA PEÑA One day in High School, his C-CAP teacher en- Hotel in NYC. couraged him to make up his mind. When he chose cooking, he could never have known what the next Yvan recently competed for and won the C-CAP years would bring. Daniel Boulud Scholarship to Institute Paul Bocuse Betty Peña’s family moved five times before she Through C-CAP, Betty participated in our culinary in Lyon, France, funded by Ment’Or. “Going to the started high school and settled in the Bronx. Her enrichment program at her high school, complet- Mentorship is an important word for Yvan. He is Institute Bocuse was a long lost dream come true. grandmother ran a fonda, a stop-and-go food ed our Summer Job Training Program with an in- quick to remind you that it is not only important School is way more fun when you’re an adult and court on the side of the road, in the Dominican ternship at Cafe Grey and received a C-CAP where he’s worked, but rather with whom. Yvan’s actually love what you do,” Yvan reflected. Yvan is Republic, and her mother ran a Dominican restau- scholarship to The Restaurant School at Walnut first big break came when Chef Cyril Renaud gave the Executive Chef behind the new and highly ac- rant when she came to the U.S. When Betty was Hill College. Betty has gone on to a wonderful ca- him an internship at La Caravelle. Le Cirque with claimed Union Fare Restaurant! young, her favorite thing to do was watch her reer and through C-CAP’s guidance has worked at mother cook. impressive spots such as Dos Caminos in Soho, A Voce Columbus, and Lexington Brass under C-CAP Having finally settled in the Bronx, Betty was ready alum Chef Cesar Gutierrez. C-CAP is so proud of to start her career as a chef, but she didn’t know Betty, who is now dominating the pasta scene at where to start. She was roaming the halls of her the prestigious Restaurant Daniel! high school and smelled cookies baking. Following her nose turned out to be a life changing decision. Mentors played a crucial role in my professional and personal life; so it is such a pleasure to now give back and guide young cooks the way C-CAP has taught me that my mentors helped me. everyone deserves a chance. No matter where you come from or how much your family makes, you should be able to reach your goals. YVAN LEMOINE ALUMNUS

16 17 As C-CAP alum Brother Luck once said, “Luck is and Chef Troy Williams. “Ms. Yvette was constantly what happens when opportunity meets hard busy but she always had time to make sure I had work.” Natasha is the living proof of this. what I needed. If she could be very busy and still get things done, then I knew I could too.” Natasha While cooking is often a casual hobby for a kid, reflected. ALUMNUS Natasha Waller has always approached the culi- RAYMOND ALVAREZ nary world with a studious passion. Growing up in As a senior, Natasha won second place at the Hyattsville, Maryland, Natasha would race home C-CAP cooking competition, a win that changed from school to watch her idol Rachel Ray, pen and her life. She was awarded a full-tuition scholarship paper in hand to write down each recipe so she to Monroe College, where she has already com- Raymond Alvarez has become a household name Raymond has worked in restaurants around the could reproduce it. When her grandmother pleted her associate’s degree in Culinary Arts and in Los Angeles and is a role model for C-CAP LA area, including Odyssey Restaurant in the San cooked, she would watch her every move and is now working on her bachelor’s degree in high school students. As a C-CAP graduate and Fernando Valley, the Catalina Country Club, where write it all down. Hospitality Management. working chef, Raymond participates as a judge at he held his first Executive Chef job and specialized the annual Cooking Competition for Scholarships in creating menus using organic ingredients and It’s no surprise that when Natasha started high But Natasha being Natasha, she decided to and in the Summer Internship program. Raymond’s free-range poultry, and the Jonathan Club in Santa school, she immediately enrolled in a nutrition squeeze a semester abroad in Italy between her career path was set in motion at Granada Hills Monica. After gaining recognition as a leader from class. As a junior, she was thrilled when she was two degrees in three years, funding it herself High School, where, through C-CAP, he received a celebrity chefs Mary Sue Milliken and Susan accepted into the C-CAP program at her school, through a crowd-funded campaign. She is a moti- scholarship to The International Culinary School at Feniger, Raymond was named Executive Sous learning from C-CAP coordinators Yvette Williams vated young woman who uses every tool in her The Art Institute of California – LA. While there he Chef at the Border Grill Santa Monica. Raymond’s arsenal to take full advantage of the opportuni- often competed on the school’s culinary competi- sky-rocket career path shows that he never stops ties presented to her. If her life thus far is any indi- tion team and even got a chance to compete at reaching higher and always steps up to meet the cator, we know that her future will be extremely the American Culinary Federation’s National challenges ahead of him. He currently holds the successful. Convention and the World Culinary Olympics. title of Executive Chef/Partner of the highly re- garded Toca Madera in West Hollywood.

C-CAP has taught me to be determined and never to give up.

If it weren’t for C-CAP, I’m not sure what I would be doing right now. NATASHA WALLER ALUMNA

18 19 THANK YOU, TEACHERS! TAI SELLERS C-CAP TEACHER, CHICAGO In 1990, C-CAP began with 12 teachers in 12 different New York City high schools. Since inception, we are grateful to have worked with over 600 teachers working everyday with our students in locations across the country. Although C-CAP has grown tremendously over the years, the individual relationship between teachers and their students has not been compromised. This is in large part due to the dedication of our Born and raised in Chicago, I started cooking at I’ve been blessed to work in restaurants across the teachers who understand that providing day-to-day support is critical to their students’ success. We cannot the age of five. My mother noticed my growing country, each having their own unique culinary say thank you enough to our teachers who do the fundamental work that allows C-CAP to transform more love for cooking throughout my childhood and niche. These experiences allow me to teach di- and more lives each year. convinced me to pursue it. In 2004 I graduated verse cuisines, which I hope create more well- from Johnson & Wales University with a Bachelor rounded students with more educated palates. I of Science degree in Culinary Arts and a minor in believe food is a catalyst that brings people to- Food Writing. gether. I want to expose my students to as much food and as many cultures as possible. The larger their worldview is, the bigger their dreams. I am here to help make those dreams a reality.

C-CAP is a bridge that connects secondary to post-secondary I strongly believe in vocational and the industry. This partnership programs in public schools. It’s one of my top priorities. C-CAP has been has enabled me to smooth the a great partner of the DOE for many transition for my students through years. We rely on C-CAP for their opportunities that our schools can’t expertise, guidance and afford to provide alone. their industry connections.

Carmen Fariña Chancellor, New York City Department of Education

20 21 Silvana Esparza is a nationally acclaimed Mexican chef/owner of Barrio Café, Barrio Urbano and Barrio Avion. Chef Esparza has been a judge at the C-CAP Arizona competitions and has played a crucial role in training and hiring many C-CAP students. CHEF-OWNER It means so much to me to be a part of C-CAP. Each student is taught to both absorb as much as SHERRY YARD Personally, through C-CAP, I hope to reach future they can from their mentors but also to have the Mexican chefs and remind them of their own cui- confidence to figure things out for themselves. In sine. We cannot go back to thinking yellow cheese my experience, all of the kids I have gotten to and fried ice cream are Mexican food. It’s so im- know have been eager for every morsel of culinary You may know of Sherry for one of her three James Beard Awards or through her appearances on Iron Chef portant to teach students how to cook so that knowledge they can get their hands on, and ex- America, Duff Till Dawn, or Food Network Star. Maybe you know her as Wolfgang Puck’s brilliant pastry side- they can have an outlet to express who they are tremely skilled in taking full advantage of the op- kick, or for her current role as Vice President of Culinary Direction for iPic Entertainment. What keeps America and where they come from. portunities offered to them. But they don’t just loving Sherry is not only her unrelenting talent, but also her undying passion for teaching the next genera- know how to help themselves, they know how to tion. We are thrilled and so grateful that Sherry has been such a strong, long-time supporter of C-CAP. Having been a judge at the competition has al- pass it on to those around them. C-CAP places a lowed me to see the effects of C-CAP first hand. lot of emphasis on mentorship, and that is very C-CAP not only gives students the tools they need culinary industry, strengthening the industry as a Watching the students’ faces melt to tears when clear when you watch the kids interact with each to start a career in the culinary arts, but the most whole. I have watched the C-CAP students grow they’re handed a full-tuition scholarship is some- other, with those they want to learn from and with amazing thing is that C-CAP sticks by their side up to be incredibly intelligent, creative and suc- thing I will never forget. Scholarships for the next those to whom they have something to teach. throughout their entire lives. C-CAP gives talented cessful chefs who are so eager to pass on their generation of chefs… that is where it’s at for me. and motivated young cooks the tools and resourc- knowledge to the younger C-CAP students. But C-CAP does much more than scholarships. Food is a critical component of my life; baking has es they need to take on an integral role in the been in my family for over 800 years. Being able to pass on that knowledge to an eager generation of young, talented chefs through C-CAP makes me truly believe that despite many critics, we have a very bright future in store as a society.

C-CAP not only gives them a I am so proud to have been gateway into the culinary world, a part of this organization but gives them the tools, for almost 14 years, and I will knowledge and skills to succeed. continue to do everything I can to brighten the future of the next generation of chefs. SILVANA ESPARZA CHEF-OWNER

22 23 HOW TO HELP

Your support helps at-risk students succeed and develop thriving careers in the food industry.

YOUR DONATION ENABLES C-CAP TO: OTHER WAYS TO HELP: Transform the lives of underserved high school Donate products and/or equipment for our students through our programs culinary classrooms and students Grow our scholarship fund Make a contribution via donated securities Create diversity in our kitchens and provide Encourage your company to get involved students with successful careers in the food Provide space for student and alumni and hospitality industry activities or fundraising events Matching Gifts: See if your company has a matching gift program, which can double your contribution to C-CAP TO MAKE YOUR DONATION: Host a fundraiser to benefit C-CAP Follow us on Twitter [twitter.com/ccapinc] Please visit www.ccapinc.org and Instagram [instagram.com/ccapinc] and click Donate. “Like” us on Facebook: [facebook.com/CCAPinc] —OR—

Send a check payable to: FOR MORE INFORMATION, I am a proud supporter of C-CAP. It offers opportunities PLEASE CONTACT: Careers through Culinary Arts Program, Inc. that underserved students could only dream about. 505 Eighth Avenue, Suite 1400 Jill Turner Lloyd Seeing the confidence and pride that C-CAP students New York, NY 10018 Director of Development 646-790-4513 gain from their work is truly uplifting. [email protected] Yoko Newburg Ronald Newburg Foundation

24 25 ASSETS CASH AND CASH EQUIVALENTS Unrestricted $ 2,523,398 Temporarily Restricted 85,038 Unconditional Promises to Give 89,005 Investments 12,773 Accounts Receivable 196,081 FINANCIAL OVERVIEW Prepaid Expenses & Security Deposits 35,911 PP&E 113,888 Security Deposits 42,091 Total Assets $ 3,098,185 I’ve seen tremendous growth in this organization through the years and the wonderful effect LIABILITIES AND NET ASSETS it’s had on so many students. I’m proud to say Total Liabilities 953,975 Total Net Assets 2,144,210 that more than 90% of C-CAP’s funding Total Liabilities & Net Assets $ 3,098,185 directly supports its programs.

Mark Weiss Chief Investment Officer, RFR Holding LLC CHANGES IN Revenue and Other Support $ 3,849,873 C-CAP Board Co-Chair Elect UNRESTRICTED Additional Contributions 2,687,497 NET ASSETS Satisfaction of Program Restrictions 63,950 Total Revenue & Other Support $ 6,601,320 2015 DISTRIBUTION OF FUNDS USED

EXPENSES PROGRAM SERVICES 10% Total Program Services $ 5,987,657 TOTAL SUPPORTING SERVICES $641,266 SUPPORTING SERVICES Management and General $ 223,775 Fundraising 417,491 Total Supporting Services $ 641,226 TOTAL PROGRAM SERVICES $5,987,657 90% TOTAL EXPENSES $ 6,628,923 INCREASE IN UNRESTRICTED NET ASSETS $ 27,603

26 27 Without the training that C-CAP provided, I may not have had the chance to begin my career, begin to travel or even branch out beyond my neighborhood.

Peggy Banks Alumna C-CAP Chicago

Without the connections and support of C-CAP, our programs would be much less effective. We can only do so much as teachers, but together we are opening doors for students that may not have been able to get their foot in the door or been encouraged to try.

Laura Molite C-CAP Teacher Long Island City High School, Queens, NY

28 29 Edible Phoenix Pamela & Peter Levenson & William Feingold of Montgomery County Ricki & Andrew Eisenstein Nadine Levy Southwest Gas Corporation Community College Ginger & George Elvin Edward Lewis Jane & James Spingarn Purva & Sam Cullman Diana M. Eng Margaret & Oscar Lewisohn StarChefs.com Judith & Richard Cundiff Epoca International, Inc. Limoneira Carol & Richard Stein Janet Davas Jeannie Fallon Frank Lively Margery & Lewis Steinberg Linda & Tom Davidson Barbara & Terry Fenzl Sandra M. MacDonald Patricia & Jeff Tarr Alexandra & Smith Davis Fermat Capital Management, LLC Nichol MacManus Ingrid & Richard Taylor Dinny Devitre Beatrix Finston Padway Charitable Barbara & Robert Mann Mary & Henry Terhune Eileen & John Divers C-CAP SUPPORTERS Trust for Arts and Education Diane & Michael Marcus Linda Thatcher Junia Doan Larry Fitzgerald Helena & Roman Martinez Meryl & Robert Tillis Sandra & Charles Dubin Lauri Fliegel Robert E. McCarthy UBS Financial Services Margot Duffy Laksin & Steven M. Merdinger Suzanne & Joe McDevitt Joan & William Vogel James Duree Fresh & Ready Foods Melissa’s / World Variety Produce Gwen Walters Ilene & Jack Engel Fiorella & Frank Galella Janet Millar Schapiro & Scott Washington Nationals Dream Barbara Fairchild & Paul Nagle C-CAP’S WORK IS MADE POSSIBLE BY THE GENEROUS SUPPORT OF THE FOLLOWING DONORS: Tom Gauthier Schapiro Foundation Carlos Ferrer Elizabeth Gemmill Susan & Joel Mindel Katie & Heath Watkin Robert Louis Finkel The Howard Gilman Foundation Diane & Paul Mohilef Mark Weiss Fiola Group $50,000+ Fried, Frank, Harris, Joseph M. Cohen Anonymous (2) Elizabeth B. Gilmore Natural Gourmet Institute Wells Fargo Foundation Ashley & Daniel Fisher Timothy Ferriss Shriver & Jacobson LLP Dairy Council of Arizona Lee & Robert Attanasio Lynne & Nicholas Giordano for Food and Health Nancy L. Wender & Steven J. Rand Leonard M. Fogelman, Esq. The Grausman Family Melvin Ginsberg Electro Rent Corporation Louise & James Barber Victoria & M. Duncan Grant Nestle USA, Inc. Jennifer & Benjamin Whitfield Gay & Bob Fontanesi Charles Hayden Foundation JP Morgan ESquared Hospitality Barrio Cafe Jeffrey R. Gural, Lawrence Noe Mikel & Joe Witte Debbie & Len Gaby The Pinkerton Foundation Hands-On-Food Inc. Holliday Fenoglio Fowler, L.P. The Beneficial Charitable Newmark Holdings Claire & Peter Odell Kinne & Michael Yon Andrew Gaines Joseph and Sylvia Slifka Korin Japanese Trading Corporation First Nationwide Title Agency LLC Foundation David Gussack William Oehler Maria & Gregory Young Adam Perez Foundation, Inc. M&T Bank Four Seasons Hotels and Resorts Andrea Daniels & Bob Berger Caki & Peter Halprin Joselyn & Adam Oestreich Ali & John Zagat Mary Anne & Vincent Giffuni Anne & Vincent Mai Penelope D. Foley Cathleen Black & Tom Harvey Harold Import Co., Inc. Nancy & Morris Offit Joyce & Phillip Gillin $25,000-$49,999 McDermott, Will & Emery Karen & Guilford Gaylord Julie & Joseph Blumstein Anita & I. Douglas Harris Brad Okun $250-$999 Cherna & Gary Gitnick A.L. Stuart Family Office Raymond McGuire Greenberg Traurig, LLC Frank Bonanno Walter H. Haydock, III Emily & Michael Paasche 250 East Main Street, LLC Mark Goldberg Investments Ment’or Ltd Christine Hill Bruce Botchman Helms Foundation Inc Pam & Ed Pantzer The Addis Group Nancy Goldberg Citigroup Global Markets Minor’s iPic Entertainment Loraine Boyle Elisabeth & Gregory Hersch The Carl and Lily Pforzheimer Christopher Adlesh Susan & P. Joseph Golden Ronne & Alan Fisher Meridian Capital Group Pamela Brandt Jackson Mary Ann & Bruce Bozzi V. Janet Hill & Calvin Hill Foundation Cynthia & Bryan Allen Suzanne & David Goldman Sandi & Robert Hallmark National Basketball Association & Thomas Campbell Jackson The Brees Dream Foundation Brian Hill Elissa & Rick Phillips Miriam & Sherman Andelson Homeira & Arnold Goldstein Harold Import Co., Inc. The Neuberger Berman Foundation Lee Ann Jacobs Donald Bulkley Lesley & Joseph C. Hoopes, Jr. Jane & Bernard Post Jeff Andreasen Dorothy & David Goldstick The Monday Campaigns New York Hotel Trades Council Bethany & Erik Johnson Rick L. Burdick Gail & Myles Horn Paula & Peter Prentis Anonymous (2) Dara Golush Deborah & William Ryan The Ronald Newburg Foundation Harriette Rose Katz Linda & Stephen H. Burum Betsy Hutman Susan Preslier Jeffrey S. Barba Grantors Foundation Barbara & Alan Washkowitz The Parsons Family Foundation K.E.D.S. Foundation, Inc. Zari & Donald Callahan Joel S. Isaacson Ganesh Ramanarayanan Gloria Barke & Bob Finkel Deborah Grausman Zabar’s & Co., Inc. Patrina Foundation The Lauder Foundation Elizabeth Cardona-Diaz The Institute of Culinary Education Joseph Ravitch Jennifer & Paul Baron Jennifer Grausman Nina & Tim Zagat Ronald Owen Perelman Leavenworth/Levy Family Amy Carolla Karen & John Jacob Donna & Martin Rich Karen & Michael Berk The Greenberg Foundation May Ellen & Gerald Ritter The Christopher Ludwick Susan & Cummins Catherwood Lee Ann and Melvin H. Jacobs Carolyn D. Richmond Kathy & Gene Bernstein Jane & Allan Greenspan $10,000-$24,999 Foundation Foundation Nardyne & Dick Cattani Foundation Nataly & Toby Ritter Amy & Richard Berry Debra Schlesinger Greenwood American Institute for Cancer Sidney D. Rosenblatt Louis Mayberg Richard Chapman Lola Jaffe Susan Robbins Jennifer Rundell Bohle & Dean Feldman Research (AICR) Sharon Sager & Loring Swasey Monroe College Ellen & Richard Chassin Joel Jankowski Rise & Marc Robbins & Jason Bohle John Grob Avero Jeffrey B. Samuels Nellie Mae Education Foundation Adina Cohen & Arthur Cornfeld Barry Johnson Janet & Marvin Rosen Katherine Bromberg H. Lee Guggenheim Timothy & Michele Barakett Paul Singer Family Foundation Samuel I. Newhouse Foundation, Inc. Frank Costantino Amy & Jon Kalikow Katherine Rosman Debra & Paul Butler Drake Hagenlock Foundation SL Green Realty Corp. Nielsen-Massey Vanillas Jaime Crowe & George Cannon Carol & N. Richard Kalikow & Joseph Ehrlich Calais Campbell Foundation Hallie Hamilton Stephen and Mary Birch Barbara Slifka Nancy Peretsman & Robert Scully Hillary Cullen Jill & Myron Kaplan Daryl & Steve Roth Claire Carter & Peter C. Gould Andrew M. Harris Foundation, Inc. Dr. Robert C. and Tina Sohn David A. Plastino Mitzie Cutler Ellen & Ike Kier RSVP International Timothy James Castle Scott M. Heimberg Diane & Clyde Brownstone Foundation Russ Ramsey Eve & Miguel Damien Jodi & Rick Kirkbride Saks Fifth Avenue Sherrye Chapin James Higashi Kathleen & Richard Cadarette Lizzie & Jonathan Tisch restaurantgirl McKaye Darling Craig Koenigsberg Jane & Ralph Schlosstein Charlie Baggs Culinary Innovations Daisy Hsieh & Robert Walljasper Cancer Treatment Centers RSVP International Inc. Daymon Foundation Diane Connal Koeppel Jean & Raymond Schrag Caryl P. Chinn Alex Hudara of America $5,000-$9,999 Joyce Chang & David Robbins Definitive Capital Management & Gerard Koeppel Steven W. Schroko & Frank Webb Daniel Chivas Elizabeth & Robert Huffman Julia Child Foundation Aareal Capital Save the Starfish Foundation Joseph A. Del Vecchio Constance E. Komarck Judy & Irving Shafran Ivy & Leo Chu Trudy & Howard Jacobson for Gastronomy and Elizabeth Alston Sugar Foods Corporation Desert Peak Marketing Amy & Louis Kreisberg The Wilson Sheehan Foundation Sharon & Girard Clothier Penny Haberman & David Jacoby the Culinary Arts Anonymous Tao Group Dessert Professional Aerin Lauder Arshi Siddiqui Judy & Larry Cohen Rita Jammet Alberto Cribiore Arizona Cocktail Week LLC Tidewater Food Service Foundation Anne Bevis Detwiler Evelyn & Leonard Lauder Boaz & Randi Sidikaro Maureen & Kevin Conery Joan E. Loveworth Cushman & Wakefield Avero Susan L. West Jonathan Deutsch Helene & James Lawrence Kathryne & Richard Singleton Terrie & Jeff Cooper & Charles Wadsworth Johnson Dairy Council of Arizona BR Guest Hospitality Workman Publishing Direct Energy Leap Foundation DC Valerie & Robert Slater Alexander B. Cornfeld Julien Kabla The Diller - von Furstenberg The Willard & Audrey Bear Robin & Jonathan Dracos Marni & Darren Leiderman Nancy & Justin Slatky Ria Coyne Suedeen G. Kelly Family Foundation Foundation $1,000-$4,999 Brian Dragos Les Dames D’Escoffier - Lisa & Seth Slotkin Creekstone Farms Karol A. Kepchar & Donna F. Frank. M. Ewing Foundation, Inc. BlackRock Realty Advisors Susannah & Scott Alberino Beth & Brian Drazin Philadelphia Chapter Kevin Smith Premium Beef, LLC Parker Russell Ferber Foundation Fund Barbara & Karl Brand Randolph Amengual Edmund C. Duffy Les Gourmettes Jennifer Solomon The Culinary Arts Institute Jordana Kier & Jesse Derris

30 31 (continued) Brian Robbins POSTSECONDARY Barrio Urbano Gourmet Cargo LLC Porto’s Bakery PROFESSIONAL PARTNERS Richard Sandoval Restaurants Linda & Marty Klauss William Robertshaw SCHOOL SCHOLARSHIPS Best Manufacturers Victoria & M. Duncan Grant Quenelle Organizations supporting our Ruby Foo’s Times Square Kimberly Kleinbaum Shellie & Gary Ross Academy of Culinary Education Binkley’s Restaurant Grassland Dairy Products Rational USA national program include: SD26 Heni Koenigsberg Susan Ross Art Institute of Atlanta Bistro Provence Green Street Roasters Renaissance Glendale Hotel & Spa Sodexo at Bloomberg Yvonne Kopina Nick Sakai Art Institute of Colorado Blue Diamond Growers Guittard Chocolate Company Rescue Spa American Institute for Sullivan Street Bakery Lyda Krewson Mary & Frank Sarwark Art Institute of Hollywood Patricia Boardman Harold Import Co., Inc. Restaurant Associates Cancer Research Tao New York Ilisa & David Lansey Ritchie & Kenneth Saunders Art Institute of Orange County Bush Brothers & Company Healthy Kids Concepts Riviana Foods Inc. Avero Tasty Cheesecake Sue Larky James R. Savin Art Institute of Philadelphia Cafe Boulud Hot Bread Kitchen Robertson’s Flowers Culinary Agents Thalassa Barbara Lazaroff Edward Schneider Art Institute of Phoenix Cafe Katja Illinois Institute of Art - Chicago Ronzoni Pasta Dessert Professional The Cecil Susan Leader Nancy Scocozza Art Institute of Los Angeles Caleb Meyer Studio Impact Media, LLC Rusconi’s American Kitchen Harold Import Co. The Meatball Shop Lauren Lefkovits Karen Scott Art Institute of Washington Cancer Treatment Centers Indigo Schuy Brian Sanford Institut Paul Bocuse The Modern Roger LeHecka Scottsdale League for the Arts Central Arizona College of America Institute of Culinary Education Santee Education Complex James Beard Foundation The Writing Room Les Dames D’Escoffier Los Angeles Paul Sekhri Chef Eric’s Classroom Canele International Culinary Center Scottsdale Healthcare on Shea Les Amis d’Escoffier Union Square Café Orange County Chapter George Sells Classic Cooking Academy Canyon Ranch Iron Stone Strategic Capital Sodexo Magic @ Howard Les Dames d’Escoffier Zengo Susan Page & Carl Leubsdorf Kimberly G Sheppard Culinary Institute of America Caramel Addiction Partners University Hospital Monday Campaigns, Inc Lezli Levene Harvell Heidi & Robert Shusterman Drexel University Central Arizona College Connie & Samuel Katz Southern California Gas Company NY Association of Culinary LOS ANGELES Jane & Victor Levinson Phyllis & Harry Sica French Pastry School Central Phoenix Women Keep Phoenix Beautiful Southwest Gas Corporation Professionals AOC Glenn Ligon Hardwick Simmons Glendale Community College Chef Works Kendall College Spring House Press Restaurant Associates Fresh & Ready Foods Kathryn N. Lindsey Dixon Slingerland Illinois Institute of Art City of Virginia Beach Public Kingsborough Community College Stratford University ROUXBE Jonathan Beach Club Nancy & Alan Locker Zeljka & Philip Smallman Indiana University of Pennsylvania Schools Technical and Career Jodi & Rick Kirkbride Talula’s Garden StarChefs.com LUXE Hotel Marilyn & Alan Loesberg Eric Smith Institute of Culinary Education Education Kramer Portraits The Art Institute of Philadelphia Total Food Service Monsieur Marcel Mark J. MacDougal Jill & Scott Smith International Culinary Center Classic Cooking Academy LA Mission College The Art Institute of Phoenix Patina Gloria & Sidney Mandell Ruth A. Sobie JNA Institute of Virginia Clement Restaurant & Bar Le Cordon Bleu Chicago The Boulders Resort INDUSTRY SUPPORTERS Pho David Manzeske Teri Solomon Johnson & Wales Clever Koi Le Cordon Bleu Scottsdale The Core Group ­Supporters that have provided Portos Jeffrey D. Marell Scott Sontag Joliet Junior College Community College of Philadelphia Limoneira The Farm and Fisherman internships for our students over Randy Fuhrman Events Aristotle Matsis C. Fairley Spillman Kendall College Compass N.A. Amy & Andy Lutz The Free Library of Philadelphia the past year. Tavern Marisa & Tony May Michael Stack Le Cordon Bleu Conshy Girls Main Point Books Foundation Zengo Grover L. McKean Jolyon Stern Monroe College Valarie Costanzo Mercer Cutlery The Gravity Forge NEW YORK CITY Rachel A. Adams & Bruce McLean Michael Stinchcomb New England Culinary Institute Cheryl & Jim Crutcher Metro Tech High School The Jonathan Club - Santa Monica Ai Fiori PHILADELPHIA Lisa Donis McLish Elisa Strauss & Marc Ricks St. Augustine College Culinary Institute of Virginia Metropolitan Bakery Beach Club Almond Federal Donuts & Thomas P. McLish Naomi Tamerin The Art Institutes Dairy Council of Arizona Mexicano The Restaurant School at Walnut Amali Geechee Girl Café Robert McVearry Benay & Steven Taub The Restaurant School Davio’s Northern Italian Steakhouse Mission Admission Hill College Ample Hills Creamery Heirloom Microsoft Jane & W. Randolph Teslik at Walnut Hill Desert Peak Marketing MOM’s Organic Market The Spot Deli Betony Osteria Annette & Michael Miller Lynne & Robert Thomson Washburne Culinary Institute Dessert Professional Monroe College The Uhlmann Company Bill’s Bar and Burger Philadelphia Cricket Club Dalia & Kip Miller Denzel Thornton Westlake Culinary Institute Diethelm Keller Brands (DKB) Mountain Institute JTED Threadwell Blue Smoke R2L Leanne & Daniel Miller Townsend Capital, LLC Doc’s Artisan Ice Creams Mountain View High School, Thunder Hair Salon Bodega Negra Rebel Ventures Kathleen & Joel Millonzi Thomas B. Trimble IN-KIND DONATIONS Dorrance Hamilton Center for Tucson Tito’s Handmade Vodka Breads Bakery Sunnybrook Golf Club Anne & Alan Mintz Pamela Morgan Trokel Supporters that have made in-kind Culinary Enterprise My Sweet Blessings Bakery Unity Brands Group, LLC-Dilmah Café Boulud Tria Mike Mitchell & Michael Trokel donations to our program of food, Drexel - Hospitality Management, N.A.T.I.V.E School District Tea Catch Weavers Way Ann Moore Roger Turgeon services, space, or equipment. Culinary Arts and Food Science NARS Cosmetics Uptown Farmer’s Market/ Gather Compass Group Will Susan Fine Moore UBS Financial Services East Valley Institute of Technology National Bank of Arizona Arizona LLC Continental Bakery Regina Musolino Phyllis Vaccarelli 12th Street Catering (EVIT) Executive Banking Vernick Food & Drink DB Bistro Moderne WASHINGTON D.C. Susan & Michael Nash Virginia Beach Chapter School 21M Eastern State Penitentiary National Liberty Museum Sarah & Polk Wagner DBGB Kitchen and Bar Bobby Van’s Grill Barbara Nelson & Frank Reed Food Service Association Acacia Real Food & Cocktails Edible Phoenix Nielsen-Massey Vanillas Wegman’s Dos Caminos Brasserie Beck William F. Nelson of Virginia Academy of Natural Science Ricki & Andrew Eisenstein Norfolk Public Schools Westin Bonaventure Hotel Eataly Casa Luca Lisa Kallenbach & Andrew Neuwirth Mert Wallen Patricia Adelman Embassy Suites Mandalay Beach North Canyon High School Xocolatl Jason Wasser Epicerie Boulud Dristrict Commons Eric Ng Alan Watson Family Foundation Advanced Technology Center Hotel & Resort Now That’s Good Cooking Confections Extra Virgin Fiola Randall Oliver Alfred N Watson Family Foundation Advantage Waypoint Filippo Berio Old Glory BBQ Yards Brewing Hill Country Barbecue Market Fiola Mare Amy & Jim Palmer WCAS Management Corp. Ambrosi Cutlery Ltd. First Republic Bank Omni Scottsdale Resort & Spa Zabar’s & Co., Inc. L & W Oyster Co. Old Glory BBQ Rebecca Parekh Wynne & Michael Weiner American Green Flagstaff High School Montelucia Zahav Lexington Brass Proof Christina & Michael Peterson Elizabeth Whire ARAMARK at The University of Food and Finance High School Amy & Jim Palmer Marseille Restaurant Associates Adam Perez Barbara & Allan Wickstein Chicago FoodService Specialists Paradise Valley High School Maysville at Federal Reserve Anthony T. Pierce Brian Wietecha Arden Theatre Fork Restaurant Paul, Weiss, Rifkind, Wharton, & Minton’s Restaurant Associates at National Kevin Pitzer Erin Wietecha Arizona Cocktail Week LLC Four Seasons Los Angeles at Garrison LLP Nobu 57 Museum of American Indian Cynthia Plum George Will Artisan Food Guild Beverly Hills Penn Museum North End Grill Ripple Joel Polachek Izabela Wojcik Artisans on the Avenue Franklin Fountain Perry High School Nougatine at Jean-Georges Jodie & Jim Rea Kevin Wrege August Thomsen Corp. Fresh and Ready Foods Philadelphia Zoo Oceana Shard Ramharrack Eden Wurmfeld B&B Printery Frontier Co-op & Simply Organic Phoenix Knife House Parlor Steakhouse Joseph Ravitch Mayumi Yokomizo Bad Water Brewing Spices PIER SIXTY, LLC Pier Sixty/The Lighthouse Alan Ravitz Balance Chestnut Hill, LLC George Westinghouse High School Please Touch Museum Red Rooster Harlem Jean & Ronald Rawitt Robin & Steve Bandura Glendale High School Point Hilton Squaw Peak Resort Restaurant Marc Forgione

32 33 C-CAP SUPPORTERS WORDS OF THANKS FROM C-CAP STUDENTS AND TEACHERS

NATIONAL PRODUCT & EQUIPMENT SPONSORS Being able to provide students with ingredients they will use on the job makes the classroom experience more authentic and provides real life Every year, C-CAP is able to provide underfunded public schools with over $100,000 dollars worth of work simulations. supplies for their culinary classrooms. We could not do this without our incredible partner organizations that donate products and equipment so that C-CAP students can get the training they need to succeed.

Your support is helping me accomplish my dreams of becoming a chef by letting me cook with quality ingredients and furthering my culinary knowledge. I am very grateful for your contributions to my class.

Thank you for remembering us year after year and for giving us the resources to cook in our class. Without your generous donations we would be reading about cooking from a textbook instead of practicing our skills with real equipment and great ingredients.

Hands-on experience is the best teaching method for students to gain authentic knowledge and develop working skills. Your donations are always appreciated by all of my students.

My classmates and I know that ingredients and tools aren’t cheap, so for you to help us out in a way we can’t pay back just yet...it means the world to us. Generosity breeds generosity, you can be sure we’ll pay it forward in the future!

34 35 I’ve never forgotten the lessons C-CAP taught me about C-CAP prepares students for the realities of the restaurant work ethic, ambition and having confidence in myself. and hospitality world by giving them an opportunity to I know that I’m capable of great things in my career, work with top chefs before they even graduate high school. and C-CAP has made it all possible. Students not only learn valuable lessons, but also become Elizabeth (Ellie) Ubinas more passionate and driven to succeed in this industry. C-CAP New York Les Dames d’Escoffier Scholarship Recipient Tom Gauthier Director of Educator Partnerships and Scholarship Programs Johnson & Wales University

C-CAP is grateful to the talented photographers who capture our events, including: Kathryn Cooper, Estela D’Agati-Duce, Diana DeLucia, Ozivell Ecford, Ed Krieger, Jerry Ruotolo and Tori Soper.

36 37 It’s refreshing to see how dedicated C-CAP students are to their education and how passionate they are about their craft. C-CAP has a profound impact on these young people’s lives, and they are sure to become the food service industry’s next great leaders.

Richard Sandoval Chef, Restaurateur, Author, Television Personality

Each teacher has a passion and desire to help their students. We each have our own way of training, but we come together and unite through C-CAP.

Angela Stutz C-CAP Teacher Perry High School, Gilbert, AZ 38 39 BOARD OF DIRECTORS SHARON T. SAGER SECRETARY RICHARD GRAUSMAN DOUG HSIEH Managing Director-Wealth Management FOUNDER & CHAIRMAN President and CFO, Avero and Private Wealth Advisor, MARCUS SAMUELSSON UBS Financial Services, Inc. SIDNEY ROSENBLATT CO-CHAIRMAN, ELECT ALAN L. STUART Executive VP and CFO, Chef/Author/Chairman, Universal Display Corporation TREASURER Marcus Samuelsson Group Chairman and Managing Member, DEBORAH CLARKE RYAN MARK WEISS A. L. Stuart and Company, LLC Community Volunteer CO-CHAIRMAN, ELECT ALAN FISHER JENNIFER SOLOMON Chief Investment Officer, Owner, Fisher Associates CFO, The Art Students League RFR Holding LLC MELVIN GINSBERG, C.P.A. of New York JEFFREY B. SAMUELS Melvin Ginsberg & Associates BARBARA WASHKOWITZ CO-VICE CHAIRMAN, ELECT President and Owner, Partner, Paul Weiss SUSAN GRAUSMAN The Dancing Gourmet, Inc. Community Volunteer TIM ZAGAT STANLEY ZABAR CO-VICE CHAIRMAN, ELECT SANDRA HALLMARK Co-Chair, Zagat Consultant and Counselor Vice President, Zabar’s & Co., Inc.

ADVISORY BOARD JOAKIM JOHANSSON Vice President, Strategy and Business JEFFERY S. BARBA AL ROKER Development, American Express Global Director, Food & Beverage, Al Roker Entertainment, Inc. Business Travel The Westin Kierland Resort & Spa ROBERT LAUB DONALD G. TOBER WILL BLUNT Chairman and CEO, President, Harold Import Company, Inc. Managing Editor and Partner, Sugar Foods Corporation StarChefs.com CARY E. NEFF SCOTT UEHLEIN Vice President, Corporate Culinary Services, PHILIP DEMAIOLO Executive Chef, Canyon Ranch Morrison Management Specialists Executive Chef, Pier Sixty LLC JACQUES PÉPIN SUSAN UNGARO JEFFREY DRYFOOS President, The James Beard Foundation President, Jacques Pépin, Inc. Publisher, Dessert Professional RENA POCRASS SHERRY YARD GALE GAND Vice President Culinary Direction, iPic Consultant, Dobla USA Executive Pastry Chef and Founding Entertainment/Helms Bakery Partner, TRU, Chicago JUDITH A. RIZZO, Ed. D. Executive Director and CEO, James B. Hunt, Jr. Institute for Educational Leadership and Policy

CAREERS THROUGH CULINARY ARTS PROGRAM bbb.org/charity 505 Eighth Avenue, Suite 1400, New York, NY 10018

212.974.7111 212.974.7117 [email protected] ccapinc.org @ccapinc

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