NEW YORK, March 7, 2006—On Wednesday, March 1, Careers through Culinary Arts Program (C-CAP) raised a record amount of over $588,000—$60,000 more than in 2005—at its 8th annual benefit at Pier Sixty. The funds, raised through silent and live auctions, ticket sales, and sponsorships, will benefit the charity’s national programs, which link inner-city high school to the foodservice industry in order to prepare students for a successful education and career.

NBC Today weatherman Al Roker presided over the ceremony, “Preview of Spring Dining,” which honored Chef Thomas Keller of Per Se and French Laundry fame. ICE® President Rick Smilow, who is treasurer of C-CAP’s board, co-chaired the event, which attracted over 750 attendees. ICE® supports C-CAP throughout the year, and will host the New York scholarship competition on Wednesday, May 3.

“ The work that C-CAP accomplishes year after year is simply phenomenal,” Smilow said. “The success of this benefit is testimony to the results the organization achieves and the career opportunities it offers so many people.” C-CAP has operations in New york, Boston, Philadelphia, Virginia, Arizona and Los Angeles.

Several ICE® alumni, including Chef/Owner Marc Murphy of Landmarc and Sous-Chef Andrei Volik of The Modern, along with former staff member Mike Ventura of Bouley, participated in the walk-around tasting that featured over 30 leading New York City restaurants. Many ICE® students volunteered as assistants to the chefs.

About ICE
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.