Even as New York City remained in the grip of winter, restaurant chefs participating in the Careers through Culinary Arts Program, or C-CAP, event gave attendees an early taste of some selections that will appear on their spring menus. The annual benefit for C-CAP, which fosters underprivileged students’ pursuit of foodservice careers, is supported by many of the city’s leading restaurants and features an early look at selections chefs are preparing for their spring ...
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