- Chris Cosentino Opens Jackrabbit in Portland
- Charles Masson Brings Back the Art of Tableside Service at Majorelle
- The 100 Hottest Restaurants in America, According to OpenTable
- Why Star Bartender Julia Momose Is Embracing Mocktails
- D.C. Restaurant Owners Are Suing Donald Trump
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
- Wonder Walls: How Restaurants Are Getting Into Custom Décor
- 4 Killer New Miami Restaurants and Brewpubs
- The Easiest Fruits and Vegetables to Grow in Your Garden, According to Linton Hopkins
- A Buzzy NYC Bakery's Super-Simple Cakes
Before they headed to Miami for the South Beach Wine & Food Festival last week, Food & Wine's fantastic publisher Christina Grdovic Baltz presented chef Marcus Samuelsson with an award at the 20th Anniversary Benefit of The Careers through Culinary Arts Program (C-CAP), a nonprofit organization that works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.
© Rory Tischler
© Rory Tischler
F&W Publisher Christina Grdovic Baltz & Chef Marcus Samuelsson at C-CAP 20th Anniversary Benefit
"I began my involvement with C-CAP 15 years ago because I felt a responsibility to kids who wouldn't otherwise know about the culinary field,” said Samuelsson. "They're the next generation of chefs, and it's so important for them to have exposure to the restaurant world."
C-CAP students helped prepare food for the event alongside more than 30 New York City chefs, including Alfred Portale (one of Samuelsson's mentors and tennis partners) and Jason Hall from Gotham Bar & Grill, who served an amazing cauliflower custard topped with sea urchin, trout roe and aged soy sauce, and F&W Best New Chef 2006 Christopher Lee from Aureole, who made the restaurant's signature sea scallop sandwich with seared foie gras, passion fruit and sugar snap peas.