Honoring Carla Hall, whose career and commitment to causes are an inspiration to all C-CAP students.

DC Benefit June 3, 2019


Join us on Monday, June 3, 6 p.m., at Union Station’s Presidential Suite for the C-CAP DC Benefit Cocktail Reception and Dinner, honoring Chef Carla Hall, whose career and commitment to worthy causes are an inspiration to all C-CAP students.

Purchase tickets here.

Chef Carla Hall

Carla is best known as a former co-host of ABC’s Emmy-winning popular lifestyle series “The Chew.” She currently appears on ABC’s “Strahan and Sara.”

Read more about Carla here.

Award-Winning Chefs

The cocktail reception and four-course dinner will be prepared by these award-winning chefs and assisted by talented and eager C-CAP students and alums.


Kwame Onwuachi was just named Rising Star Chef at the James Beard Foundation’s annual awards ceremony. He graduated from the Culinary Institute of America, worked at the celebrated Manhattan restaurants Per Se and Eleven Madison Park, and competed on “Top Chef.”

He opened Kith and Kin, in Washington, DC, where he is making Afro-Caribbean food and exploring the legacy of the African diaspora. From living in Nigeria without electricity and modern conveniences would not have led one to believe he would be enjoying such acclaim now. Read the full story in the New York Times article here.

Joy Crump Photo: Suzanne Carr Rossi

Joy Crump founded FOODĒ as a home-based private event and catering company in 2008 and grew it to a brick and mortar destination in Historic Downtown Fredericksburg, Virginia two years later. In 2015, she and business partner Beth Black opened their second restaurant Mercantile, a breakfast and brunch experience. A Pennsylvania native, she is known far and wide for crafting the seasons’ best locally-sourced and organic ingredients into comfortably refined dishes. She began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records. In 2005, Joy enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes. Following graduation, Joy began an apprenticeship at Woodfire Grill  and grew her skills in meat curing, butchery, fruit preservation, sauce-making and wine-pairing. In 2014, Crump represented Virginia as a participant on Top Chef Season 12.

Jerome Grant

Jerome Grant became the inaugural executive chef of Sweet Home Café at the National Museum of African American History and Culture in 2016, which received a James Beard Award nomination for “Best New Restaurant” in 2017. Grant’s menu presents the rich culture and history of African Americans and is organized geographically to highlight traditional, authentic dishes from the Agricultural South, Creole Coast, North States, and Western Range. He began his culinary career at a young age, working with his mother at Andrews Air Force Base Officer’s Club.  His skills were further sharpened in the Virgin Islands where he was awarded “Best New Chef in St. Croix.” Returning to DC, he was a critical part of the culinary team at the Mitsitam Café that won the 2012 RAMMY for Best Casual Restaurant. He picked up the basics of Filipino cuisine from his mother and the Caribbean flavors of his Jamaican heritage from his paternal grandparents.  After graduating from the Pennsylvania Culinary Institute, Grant moved to the U.S. Virgin Islands, where he gained his first critical notices while helming the Renaissance St. Croix Carambola Beach Resort.

Shannon Shaffer

Shannon Shaffer is a true artist; he understands that a meal is not just a meal, it’s a memory. He is the executive chef of Design Cuisine, where in 2013, he catered the inaugural luncheon at the Capitol for President Obama. Shaffer leads a team of talented professionals that continues to inspire with new offerings and contemporary presentations, utilizing the best seasonal ingredients from local partners and purveyors. He believes that the sustainable food movement ensures the economic stability of local small farms and businesses. Formerly, he was executive chef of the Kennedy Center and its Roof Terrace. Shaffer grew up in Middletown, Maryland, where his mom taught him to cook. Since she worked, he would start dinner after school. In high school, he got a job at Roy Rogers, where he acquired his passion for good service. Shaffer took a few classes at Frederick Community College after graduation from Middletown High School in 1988 and attended the Culinary Institute of America in Hyde Park, N.Y., which gave him an appreciation for creating and serving fine food.

Nicholas Tang

Nicholas Tang brings a truly global perspective and expert local sourcing to Chef Daniel Boulud’s DBGB Kitchen & Bar in Washington, DC. Born and raised in Singapore to Chinese parents, Nicholas grew up admiring his grandmother’s soulful Cantonese cooking and vividly recalls the scent of sambal- and soy sauce-braised chicken filling his childhood home. He was curious about all things culinary from an early age but served for two years in the Singapore Navy and pursued an undergraduate education before fulfilling his dream of becoming a chef. After earning a diploma from Le Cordon Bleu London, Nicholas returned to Singapore and learned that Chef Boulud was opening a modern bistro in Singapore’s Marina Bay Sands resort. Eager to learn it all – fine dining, bistro cuisine, French technique, and more – he joined the db bistro moderne Singapore opening team in 2010. By 2013 Nicholas was ready for a new challenge and joined the team at Café Boulud New York, Boulud’s one Michelin star restaurant, crafting refined, seasonal French-American fare.  Returning to The Dinex Group in 2016, Nicholas joined DBGB New York as executive chef, where he brought a uniquely global perspective to the restaurant’s brasserie and family-style fare. Drawing on his training at Café Boulud, Nicholas continues to be inspired by local ingredients, developing relationships from farms and fisherman in the region. He also enjoys playing with traditional Singaporean flavors and influences in the context of French technique.

Union Station Presidential Suite

The Presidential Suite embodies the historic grandeur of old DC and represents an important narrative in United States history. After the assassination of President James A. Garfield, the Presidential Suite was built for presidents to safely await their travels, and it’s the very room several presidents used to welcome world leaders and dignitaries to the United States. During the world wars, it was temporarily transitioned to a USO lounge for soldiers heading off to war. The Presidential Suite has recently undergone an expansive renovation and serves as a private event space, where C-CAP D.C. will hold its 2019 benefit.

Silent Auction

A silent auction will feature culinary and cultural packages, donated by our generous sponsors.

Careers through Culinary Arts Program (C-CAP) empowers underserved youth through the discipline of the culinary arts. Your support is instrumental in transforming the lives of more than 2,000 high school students in the Washington, D.C., area each year. Proceeds from the event will support C-CAP’s career-readiness programs.

Event Details
Monday | June 3, 2019
6 p.m. Cocktail Reception
7 p.m. Dinner
Union Station, Presidential Suite
50 Massachusetts Ave., N.E.
Washington, DC 20002
There will be a silent auction and the opportunity to meet the chefs.

Purchase tickets here.

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