Rachel Lansang-Hidalgo

How C-CAP Made a Difference
Along with a scholarship to culinary school, C-CAP arranged an internship at Gotham Pastry for Lansang that gave her invaluable experience. “As a mentor and guide,” adds Lansang and husband Angel Hidalgo, “Richard Grausman has made an extraordinary difference in our lives.”

Rachel Lansang and Angel Hidalgo—married since 2006—worked in facing stations in the 1999 C-CAP Cooking Competition. They never noticed each other. In fact, it was not until years later when they saw a photo from the competition that they realized their brush with fate. So intent was each on winning a scholarship that focusing on food was what mattered that day. They would meet as students at the Culinary Institute of America.

Lansang and Hidalgo may be the only known romance between C-CAP grads, but that’s far from their sole claim to fame. Both have been on meteoric career paths and attained executive positions in record time. Even becoming the parents of twins in May 2009 has not slowed down this gifted culinary couple.

A TASTE OF C-CAP:
Rachel’s Mango and Calamansi Lime Tart

Crust

1 1/2 c. gingersnap crumbs
3/4 c. slivered almonds
1/2 stick butter, melted
2 Tbs. sugar

Filing

2 gelatin sheets
3 1/2 sticks unsalted butter
3/4 c. mango pulp
1/2 c. calamansi lime juice (unsweetened)
7 eggs
1 3/4 c. sugar
Whipped cream and fresh citrus segments (orange, blood orange, grapefruit) for garnish

To make crust: Preheat oven to 325°. Spread almonds on baking sheet and toast in oven about 8 minutes. When almonds are completely cool, grind in food processor. Mix with gingersnap crumbs, butter and sugar. Toss together with fork or by hand until butter is evenly distributed.
Lightly spray 10-inch shallow tart pan with nonstick spray. Press crumbs on bottom and up sides of pan. Place on baking sheet and bake 8 minutes. Cool completely before filling.
To make filling: Soak gelatin in bowl of ice cold water for 5 minutes–click here for more information. Remove gelatin sheets from water and squeeze out excess water. Cut butter into small cubes and keep chilled.
Whisk together eggs and sugar in large bowl. Place mango and calamansi juice in a pot and heat to a boil. Slowly whisk into eggs and sugar. Place bowl over pot of simmering water and whisk gently until mixture is thick. Remove from heat. Add butter and gelatin and whisk until smooth.
Pour filling into prepared crust and refrigerate at least 4 hours. Slice and serve with whipped cream and fresh citrus segments. Makes 10 servings.

“A culinary career
is a lot of hard
work. But if you’re
passionate about it,
then you’re doing
what you love.”

Don’t be afraid
to experiment with
recipes. Try
different spices;
substitute lemon
for orange in a
dish—have fun!

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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.