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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.