Tony May has had a long, storied history in the New York restaurant world, and the Careers through Culinary Arts Program is honoring his fifty-year legacy. Erin Fairbanks talks with Marissa May, Tony’s daughter, about their restaurant San Domenico, and how it changed perceptions about Italian food in New York City. Learn about Tony’s focus on education, and hear what Marissa’s up to with her business, SD26. Find out more about C-CAP as an organization, and meet Sean Quinn- the Executive Chef at Chadwick’s in Bay Ridge. Hear about Sean’s mentoring through C-CAP, and how his training landed him his job today. This program has been sponsored by Fairway Market.
“His (Tony May’s) whole life has been dedicated to education, but also informing the American public what people are eating in Italy today.” [5:10] — Marissa May of SD26
“We get the best stuff we can get, we don’t overdo anything, and just try to make good, honest food.” [14:15] — Sean Quinn of Chadwick’s