Johnny Cardenas

How C-CAP Made a Difference
“C-CAP awarded me a full scholarship to the French Culinary Institute and helped my dream of becoming a professional chef come true,” says Cardenas.

“I knew early in life that I wanted to be a chef someday,” says Johnny Cardenas. “I had family members in the culinary business and I always looked up to them.” Sophomore year he signed up for culinary arts, “to see if I could take my cooking at home to a professional level,” he explains.

Through C-CAP, he met great chefs and got opportunities to work inside the industry. Those experiences helped Cardenas discover the passion for food that makes a professional. “And I learned to understand the industry from the start,” he adds. “I’m proud of working at the Four Seasons Hotel since the age of 19.”

A TASTE OF C-CAP: Johnny’s Braised Short Ribs with Hand-rolled Pasta and Baby Pearl Onions

4 lbs. beef short ribs
1 Tbs. olive oil
1 large white onion, chopped
3 cloves garlic, minced
5 plum tomatoes, chopped
4 sprigs thyme
2 bay leaves
1 c. red wine
2 c. veal stock
2 Tbs. Dijon mustard
Salt and pepper
1 c. baby pearl onions
3 lbs. hand-rolled (fresh) pasta
Parmesan cheese
Chopped parsley for garnish

Pat short ribs dry and season with salt and pepper. In heavy 6-qt. pot, heat oil over moderately high heat until hot but not smoking. Brown ribs in batches and transfer with tongs to a large bowl.
Add chopped onion to pot; cook over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, veal stock, mustard, thyme and bay leaves; season with salt. Bring to a boil. Add ribs and any juice in the bowl; simmer, covered, 30 minutes.
Add pearl onions, pushing down to cover with liquid. Simmer, covered, 2 1/2 to 3 hours or until meat is tender. With slotted spoon, transfer meat and pearl onions to a bowl. With two forks, pull apart the meat and remove bones.
Reduce braising liquid in pot if needed. Discard bay leaves. Puree and season with salt and pepper to taste. Reserve sauce.
In separate pot, cook pasta to al dente in boiling salted water.
Heat sauce and add in meat and pearl onions. Toss with pasta and Parmesan cheese. Serve in pasta bowls; garnish with chopped parsley and shaved Parmesan. Makes 4 to 6 servings.

“I’ll never forget
helping at my
first C-CAP
benefit–working
with some of
the best chefs
in New York and
tasting all they
had to offer.”

Cooking with love
will help you
prepare a
good dish!

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Careers through Culinary Arts Program (C-CAP) works with public schools across the nation to prepare high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP provides teacher training, scholarships, cooking competitions, job shadows, training and internships, college and career advising, and product and equipment donations.

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