Lin Old

How C-CAP Made a Difference
“No one in my family had ever been in the hospitality industry. Earning a C-CAP scholarship helped me prove that I was serious about this profession,” Old declares.

Sixteen-year-olds are generally in love with a) other teens; b) pop icons; c) sports, music, texting; d) all of the above. Lin Old acknowledges a different passion at age 16: the dinner rush at a restaurant where he washed dishes. “I loved the sense of urgency,” Old recalls. “I knew then that I wanted to own a restaurant someday. I was determined to learn everything, including the front of house. I was so proud to go from dishwasher to busboy.”

To date, Old has helped to open six restaurants, all before turning 30 in 2008. Owning a “food-oriented business” is still a future goal. Reflecting on his experience, Old urges students to “work hard, practice a lot, never let go of your dreams—and utilize C-CAP.”

A TASTE OF C-CAP:
Lin’s Tanzanine Chocolate Torte

Sugar Dough

1 c. white sugar
1 lb. butter
6 c. all-purpose flour

Filling

6 oz. 75% chocolate (Cacao Barry)
4 oz. 55% chocolate (Noel)
3 oz. unsalted butter
1 c. heavy cream
3 eggs + 2 egg yolks
1/2 c. white sugar
1 oz. sweet whiskey

Ganache

12 oz. 64% chocolate (Noel)
1 c. heavy cream

Note: If specific chocolates not available, substitute chocolates closest to percentages given. If available, measure sugar for filling using a dry-weight scale: 4 oz.

Preheat non-convection oven to 325°.
Prepare sugar dough: Cream sugar and butter together in a mixer. Add flour at lowest speed until dough pulls together. If needed, add ice water, 1 tsp. at a time, to help dough pull together and not stick to sides of bowl. Line a 10-inch pan with sugar dough.
Prepare filling: Chop chocolates. Place in glass bowl; add butter and cream. Microwave for four 20-second increments. Remove and whisk till smooth. Set aside to cool.
In another bowl, use a rubber spatula to combine eggs, sugar and whiskey till smooth.
When chocolate mixture is cool, stir egg mixture into chocolate until just incorporated. Pour into sugar-dough-lined pan and bake 22 minutes. Check and bake longer if needed. Remove from oven; then remove from pan to cool. When torte is cool, finish with ganache.
Prepare ganache: Mix together chocolate and cream in glass bowl. Microwave for four 20-second increments. Remove and whisk till smooth. Pour warm ganache over top of torte. Cool at room temperature for 3 to 4 hours. When ganache sets, cut small wedges and serve.
Note: Torte may be left at room temperature for 2 to 3 days, then refrigerate leftovers. Best eaten in 3 to 4 days. Serves 10 to 12 (very rich so small wedges are enough).

“I will go to my
grave remembering
that I got a chance
to meet Daniel Boulud
and compete in his
kitchen. That’s a
once-in-a-lifetime
opportunity. And
C-CAP was
the reason it
happened.”

Invest in good knives
and learn how to take
care of the blades.

Home | About | Donors | Students | Alumni | Scholarships | Careers | Teachers | Locations | Contact

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.