In an industry grappling with labor shortages and rising workforce challenges, finding and developing skilled talent has become more critical than ever. The restaurant and hospitality industry faces a shrinking labor pool, with many operators struggling to fill positions both in the front and back of the house. As businesses contend with these ongoing challenges, it becomes essential to invest in training the next generation of culinary professionals. Organizations led by Culinary Careers Program (C•CAP) are stepping up to fill this gap, providing under-resourced students with the skills and opportunities they need to thrive in the hospitality industry.
The Culinary Careers Program (C•CAP) and Toast will host the annual C•CAP 35th Anniversary Benefit on April 7th at Chelsea Piers in New York. The event will celebrate C•CAP’s mission of empowering under-resourced high school students and adults to become leaders in the culinary and hospitality industries. This year’s benefit will honor Chef David Shim of COTE Korean Steakhouse and feature Kelly Sennatt Esten, CMO of Toast, as the event chair.
This year’s C•CAP Benefit honors alum honoree Chef Brother Marcellus Luck IV, C•CAP Class of 2001 and owner of Four by Brother Luck. Guests will savor small bites and big flavors from top chefs, including Daniel Boulud, Chintan Pandya, JJ Johnson, Kwame Onwuachi, and Maria Loi, celebrating culinary excellence.
With a format of Savoring Small Bites & Big Flavors from New York’s Best Chefs & Beyond, this year’s culinary showcase features an impressive lineup of renowned chefs. Daniel Boulud of Restaurant Daniel brings his iconic French cuisine, while Chintan Pandya and Neel Kajale of Dhamaka share bold Indian flavors. Fieldtrip’s JJ Johnson highlights his signature rice-centric dishes, and Kwame Onwuachi of TATIANA offers Afro-Caribbean-inspired creations. Maria Loi of Loi Estiatorio presents her celebrated Greek fare, and Brother Luck from Four by Brother Luck adds his innovative Southwestern flavors. Attendees will also enjoy specialties from Paul D’Avino (Café Mars), John Fraser (Casa Cruz), Kamat Newman (Tatiana), Rick Bayless (Tortazo), Toni Weiburg (Union Square Café), Franz Corrales (Well Dunn Catering) and many more culinary stars.
Chef Shim is Executive Chef and Partner at COTE Korean Steakhouse, will be recognized for his outstanding contributions to the culinary industry and his commitment to mentorship. Born in Seoul, Shim moved to the U.S. at age 10 and began his culinary journey at Gramercy Tavern under Chef Tom Colicchio. His career spans renowned kitchens such as L’Atelier de Joël Robuchon and M. Wells Steakhouse.
In 2017, Shim joined forces with restaurateur Simon Kim to open COTE Korean Steakhouse in New York. Today, COTE has expanded to Miami, Singapore, and soon Las Vegas and 550 Madison Avenue in New York.
“Chef Shim’s journey is a powerful reminder of how mentorship, opportunity, and hard work can shape a career,” Esten explained. “His success is exactly what we aim to inspire in C•CAP students.” In her role at Toast, Esten brings a deep passion for supporting the restaurant industry and creating opportunities for emerging culinary talent. She joined Toast in 2017 and has been instrumental in building the company’s enterprise business and expanding its marketing reach. Esten’s leadership extends to Toast.org, the company’s philanthropic arm, which committed $500,000 to C•CAP to support culinary education and alumni engagement.
The collaboration between C•CAP and Toast is rooted in a shared commitment to supporting the future of the restaurant and foodservice industry. Toast, a leading restaurant technology platform, provides essential tools that help operators streamline their businesses, while C•CAP trains the future workforce that will power those operations. Together, they are addressing one of the industry’s most significant challenges: labor shortages.
Toast’s contribution supports C•CAP’s Alumni Engagement Program, which helps graduates stay connected and access new career opportunities. Additionally, Toast has donated its hardware and software to C•CAP’s training programs, providing students with hands-on experience using industry-standard tools. Toast employees also volunteer their time to conduct mock interviews, review resumes, and offer mentorship to students, helping them prepare for careers in hospitality.
According to Esten, this partnership is not just about giving back—it’s about investing in the future of the industry. She detailed how the restaurant industry thrives on diversity, passion, and creativity, and noted that C•CAP’s work is instrumental in nurturing these qualities in the next generation of leaders.
Esten concluded by sharing her personal connection to the program, stating that the students and alumni she has met have inspired her with their talent and determination. “Our partnership with C•CAP directly supports the restaurant industry’s long-term sustainability by helping to create a pipeline of skilled workers,” she said.
Restaurant operators, foodservice professionals, and industry leaders can support C•CAP and its mission in several ways: They can purchase tickets to the benefit and Attend the C•CAP 35th Anniversary Benefit at Chelsea Piers on April 7th.
Industry professionals are also invited to become a Sponsor and partner with C•CAP to support student programs and career development initiatives. C•CAP can also be supported by making a donation with a contribution to C•CAP’s mission to empower future culinary leaders.
The 35th Anniversary Benefit is more than a celebration; it’s a commitment to the future of the hospitality industry. With leaders like Chef David Shim and Toast’s Kelly Esten at the forefront, C•CAP is ensuring that the next generation of culinary talent has the skills, support, and opportunities they need to thrive.
