Mehdi Chellaoui

How C-CAP Made a Difference
“C-CAP has always been there to assist me on my path to becoming a chef,” states Chellaoui. “I’m proud of opening a restaurant as executive chef.”

Mehdi Chellaoui started young thinking about possible careers. “By age 10, I had narrowed down my choices to chef, artist or some sort of mad scientist. It turns out I chose the career that encompasses aspects of all three!” he muses.

Chellaoui got his first serious introduction to cooking in high school culinary arts. As a junior, he and classmate Amar Santana received C-CAP scholarships to Le Cordon Bleu in London. “We had a jolly good time,” says Chellaoui. “C-CAP provided valuable opportunities that gave me confidence as a young cook.”

A TASTE OF C-CAP: Mehdi’s Pan-Crisped Chicken with Buttermilk Risotto

2 chicken breasts, skin on
2 sprigs rosemary
Kosher salt, to taste
Freshly ground pepper, to taste
4 Tbs. olive oil
1 Tbs. butter
1 c. Arborio rice
1 shallot, small dice
1 c. light-flavored beer
3 c. flavorful chicken stock
1/4 c. buttermilk
2 Tbs. Parmesan cheese, grated finely
1 Tbs. chives, thinly sliced

Preheat oven to 450°. Season chicken liberally with salt and pepper; blot dry with paper towel. In hot sauté pan, pour oil to just cover bottom of pan. Carefully add chicken, skin side down. Place in oven about 10 minutes. Check for doneness and hold at room temperature.
Bring stock to a simmer and add 1 sprig rosemary.
In 1-to-2 qt. sauce pot on medium heat, sweat shallots in 2 Tbs. olive oil. Add rice and cook 45 seconds without browning. Deglaze with beer. Ladle in lightly seasoned chicken stock 1/2 c. at a time, stirring constantly, until rice is creamy and almost fully cooked. This should take 16 to 18 minutes.
Stir buttermilk into rice and test for doneness. Rice should look pearly white and retain a slight bite. Finish rice with Parmesan, chives and salt to taste.
Reheat chicken in toasted butter (let butter brown slightly) and 1 sprig rosemary. Serve with risotto. Garnish with rosemary needles and extra virgin olive oil. Makes 2 servings.

“C-CAP students:
Research when
choosing a place
to work. Visit and
eat the food.
You’ll spend a lot
of time there, so
be picky and go
for the best place.”

When you make
a dish that you like
enough to prepare
again, take notes
on what works
and what needs
improvement for
the next time.

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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.

© Copyright 2008 CCAP.