Anthony McPhee

How C-CAP Made a Difference
“It gave me the opportunity to discover that the culinary field is about more than food,” McPhee explains. “With each degree I received, I saw a difference and wanted to know more.”

Like other successful alumni, Anthony McPhee credits C-CAP as his all-important avenue to college. In fact, education ultimately became McPhee’s career destination. He started with a two-year scholarship to Johnson & Wales University and went on to graduate with a bachelor’s degree in Hotel and Restaurant Management. Eventually he earned a master’s degree in business with a focus on restaurant management.

McPhee had tutored in high school and thought about teaching. When he learned that CHIC was hiring, his two interests came together. He has been on the faculty at CHIC since 2001. “I love teaching foodservice and hospitality to up-and-coming professionals,” says McPhee. “I notice that my African-American students, in particular, come to me for advice. I’m proud to be a role model in this industry.”

A TASTE OF C-CAP: Anthony’s Simple Homemade Ice Cream

1 c. whole milk
1 can (12 to 14 oz.) sweetened condensed milk
1/2 tsp. vanilla extract
6 Tbs. cocoa powder (Hershey’s preferred) or 1/2 to 3/4 c. chocolate syrup, sweetened or unsweetened (sweetened syrup creates a sweeter taste than typical store-bought ice cream)

Combine and stir milk, condensed milk and vanilla extract in a small bowl.
If using cocoa powder, reconstitute with 2 to 4 Tbs. warm water. Add cocoa or chocolate syrup to milk mixture.
Chill chocolate milk mixture about 15 to 20 minutes before adding to ice cream maker (assists freezing process).
Follow directions for ice cream maker; depending on type, chill for 20 to 45 minutes. Place any leftovers in an airtight container; will last 2 to 3 weeks in freezer. Makes 3 to 5 servings of about 1/2 c. each.
To make vanilla ice cream, omit cocoa or chocolate syrup; add 1/4 to 1/3 c. more whole milk.

“You must think and
act carefully and
strategically in the
kitchen. I learned that
lesson when I cut off
the tip of my finger
during a C-CAP
internship!”

Wash your hands—
and don’t believe
everything you
see on the
cooking channels!

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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.