Franz Corrales

How C-CAP Made a Difference
“C-CAP gave me two extraordinary opportunities—first to attend culinary school after high school and then to realize my dream of studying in France,” says Corrales. “Mr. Grausman’s mentorship has opened doors and helped me find my passion for food.”

Franz Corrales was 15 when he came to the U.S. from Bolivia. He’d grown up in his grandmother’s restaurant back home and was delighted to discover his new high school offered a culinary arts class. As Corrales excelled in the C-CAP program, cooking became his career focus. He earned a culinary diploma from Stratford University and then an associate’s degree from Johnson & Wales University.

Corrales found success as a sous chef yet had another goal to fulfill: studying in France. A decade after winning his first C-CAP scholarship, Corrales got a crack at his dream—the chance to compete with other C-CAP alumni for the first-ever Daniel Boulud Scholarship to Institut Paul Bocuse in Lyon. “I had to prepare a dish for Chef Daniel Boulud,” Corrales recalls. “It was red snapper with mussels and tomato curry. I’ll never forget carrying the plate to him, watching as he took a bite…then ‘Good job’ and he shook my hand. Impressing Daniel Boulud, training in Lyon, meeting Paul Bocuse—my proudest professional accomplishments.”

A TASTE OF C-CAP: Franz’s Butternut Squash Soup with Crème Fraiche

7 1/2 c. (3 1/2 lbs.) butternut squash, peeled, seeded, cut into medium chunks
8 Tbs. butter (1 stick)
2 c. chopped leeks (washed and clean)
1 c. peeled carrots, large dice
1 c. diced Spanish onions
1/2 c. sliced shallots
6 c. vegetable stock (preferred) or water (if stock not available)
Salt and pepper, to taste
1 c. heavy cream
Croutons for garnish (optional)

Crème Fraiche Garnish

5 Tbs. sour cream
2 Tbs. heavy cream

For crème fraiche: In a bowl, mix together sour cream and heavy cream to form a thin, smooth sauce. If sauce too thick, add more heavy cream.
For soup: Melt butter in heavy large pot over medium heat. Add diced onions, shallots and leeks. Sauté until translucent and tender. Add carrots and squash. Cook about 15 minutes, stirring occasionally, checking that vegetables do not stick to bottom of pot.
Add vegetable stock or water; bring to boil. Reduce heat to medium low. Cover and simmer until carrots and squash very soft tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, puree butternut squash soup in blender. Return soup to pan. Once on stove, add heavy cream and stir; mix very well. Adjust seasoning with salt and pepper to taste. Bring soup to simmer.
To serve, ladle into bowls and drizzle with crème fraiche. Add croutons for additional garnish, if desired. Makes 12 servings.

“In France
I worked at
Chef Paul Bocuse’s L’Auberge du Pont
de Collonges,
a 3-star Michelin
restaurant for more
than 40 years,
and 2-star Villa de
Florentine. What an
experience!”

Learn the basics
of food first—
such as how to
slice and season—
then you can
get creative.

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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.