Lasheeda Perry

How C-CAP Made a Difference
Perry received a four-year scholarship to Johnson & Wales University. “That was the beginning for me,” she explains. “Thanks to my C-CAP mentor, Chef Poons, I traveled to China. I also spent three weeks in Australia and studied in Ireland for three months.”

Lasheeda Perry is a case study in resilience. Born to a single mother with eight children and an absent father, Perry’s childhood, in her own words, “was filled with drugs, sex and poverty.” She lived with a succession of relatives. Eventually, she ended up in a shelter.

Fast-forward to her graduation from high school in 2004—as valedictorian of her class. After years of misfortune, Perry got two crucial breaks that helped her realize her own intelligence and tenacity: “My culinary arts teacher, Wilma Stephenson, took me under her wing and introduced me to C-CAP,” she explains. Perry now spends her days creating sweet endings—for diners and her own story as well.

A TASTE OF C-CAP: Lasheeda’s Blueberry Polenta Cake with Blueberry Compote

Cake

3/4 c. granulated sugar
2 large eggs
2 lemons, juiced and zested
1 c. canola oil
3/4 c. low-fat plain yogurt (can substitute a flavor like blueberry)
3/4 c. plus 3 Tbs. cake flour
2 tsp. baking powder
3/4 c. instant polenta
2 c. frozen blueberries
Confectionary sugar for dusting

Compote

3 c. fresh or frozen blueberries
1/4 c. maple syrup
2 tsp. cornstarch (add 1/2 tsp. more for frozen blueberries)
1/2 lemon, juiced
1 tsp. vanilla extract

To prepare cake: Preheat oven to 325°. Spray a 9-inch spring-form pan with nonstick cooking spray. Line the pan bottom with parchment paper.
Whisk together granulated sugar, eggs, lemon juice and zest, oil and yogurt in a bowl.
In another bowl, sift flour, baking powder and polenta together.
Gradually stir dry ingredients into wet ingredients until just combined. Fold in frozen blueberries.
Pour into prepared pan and smooth top. Bake until springy to touch, about 1 1/2 hours. Cool on wire rack for about 45 minutes; remove from pan and transfer to serving plate. Dust cooled cake with confectionary sugar.
To prepare compote: In small saucepan, bring blueberries and syrup to simmer and cook until blueberries are soft. Add lemon juice and vanilla; simmer a moment longer.
Dissolve cornstarch in small amount of cold water. Stir into blueberry mixture and cook until thickened.
Allow to cool and serve with polenta cake. Makes 16 servings.

“I took full
advantage of
countless
opportunities
from C-CAP and
got a chance to
do the
unthinkable.”

Invest in good
equipment and
tools, such as a
high-quality mixer
and heat-resistant
rubber spatula for
making pastries
and desserts.

And here’s an
extra tip: Taste
everything. It’s
amazing how
much your taste
buds remember.

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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.