Inez James

How C-CAP Made a Difference
“C-CAP has given me constant support since I enrolled in culinary arts in high school,” states James. “This program is serious about the success and growth of its participants, and it has many partnerships that offer those opportunities in the industry,” she adds.

For Inez James, C-CAP provided a passport to an unexpected future. “It’s great to know what you want in life, but sometimes the resources you need are not available,” she explains. “Accepting my C-CAP scholarship was the beginning of a journey of possibilities that I never imagined would come my way.”

Attending Johnson & Wales University gave James hands-on experience and exposure to talented instructors and summer jobs that furthered her learning. After graduation, she accepted a position as pastry cook at the Four Seasons in Palm Beach and within two years advanced to the next level. “The standards are so high, I'm privileged to be among creative professional chefs as I develop my skills and talents,” says James. From C-CAP to the present, “having a mentor and guidance are keys to success.”

A TASTE OF C-CAP: Inez’s Chai Thai Crème Brulee with Tomatillo Marmalade, Vienna Nut Cake, Sugar Cookie Base

Chai Tea Crème Brulee

2 c. milk
1 c. sugar
28 egg yolks
2 c. heavy cream
5 gelatin sheets
5 black tea bags (black chai tea)
1 cinnamon stick
1 clove
1 whole peppercorn

Sugar cookie dough (prepared, your favorite recipe or see link)

Tomatillo Marmalade

1 c. diced tomatillo
1/2 c. sugar
1/2 vanilla bean
1/2 cinnamon stick
1 bay leaf
2 whole peppercorns
1/2 Tbs. ground cloves
1/2 Tbs. nutmeg

Vienna Nut Cake

1 c. + 2 Tbs. sugar
1 c. almond paste
2 sticks butter
6 eggs
1 c. bread flour
1/2 c. cake flour
1/4 tsp. baking powder

For crème brulee: Boil milk, cream and sugar with tea bags and spices. Beat yolks in bowl, then temper by slowly pouring the hot liquid, into the yolks while stirring constantly. Note: you can let cream and tea sit for 30 minutes, squeeze out bags, then continue on heat before tempering in yolks.
Bloom gelatin in water–click here for more information.
Stir gelatin sheets into tempered mixture.
Strain liquid and pour into shallow thin pan. Bake at 200° until custard is set (knife inserted in center comes out clean), about 35 minutes. Cool, and then set in freezer.
For tomatillo marmalade: Combine ingredients in sauce pot. Cover and cook over low or medium heat, adding a little water as needed, until thick like jam, about 20 minutes.
For Vienna nut cake: Cream butter, sugar and almond paste until smooth and creamy. Slowly add eggs. Add sifted dry ingredients and mix. Pipe batter into small (bite-size) cookie molds or onto a parchment lined cookie sheet. Bake at 350° until lightly browned, about 10 minutes.
Crème brulee is served frozen, each serving cut to fit the same size as a sugar cookie base to give crème brulee a free-standing pose. In advance, roll out sugar cookie dough, cut into rectangles or squares, and bake. Note: you can also use a mold.
To serve, cut frozen crème brulee to fit cookie base. Sprinkle top with sugar and caramelize with culinary torch.
Place marmalade and Vienna nut cake on the side. Garnish with whipped cream, a few raspberries and chocolate, if desired. Makes 10 servings.

“As a student
and an alumni,
the C-CAP team
doesn’t forget you.”

Stay alert to
changing food
trends through
new cookbooks,
TV cooking shows,
magazines and
paying attention
to what’s served
in different
restaurants.

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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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