Christopher Tibbs

How C-CAP Made a Difference
“I received a full scholarship to the Culinary Institute of America,” says Tibbs. “C-CAP helped me be more focused and determined. Based on my experience, I would tell all C-CAP students to believe in yourself and don’t be afraid to ask for guidance.”

It didn’t take long for Chris Tibbs to know he wanted to be a chef. After one year of culinary arts classes as a high school freshman, he was sure. What’s more, he had a specialty in mind—pastry. “I realized the satisfaction that I received from baking and sharing treats with others,” Tibbs recalls.

A TASTE OF C-CAP: Chris's Brittle

1 1/2 c. toasted peanuts or cashews
1 1/3 c. sugar
1/4 c. water
2 Tbs. corn syrup
2 1/2 Tbs. butter
1/4 tsp. baking soda
1/4 tsp. salt

Lightly toast the nuts and set aside.
Bring sugar, water, corn syrup and butter to a boil; continue boiling until a light caramel color.
Add toasted nuts, baking soda and salt. Stir until a rich caramel color.
Pour onto a silicone baking pad or cookie tray lightly sprayed with nonstick oil.
Let cool and break into pieces. Makes 16 to 20 pieces.

“I’ll never forget
the C-CAP
Competition.
Seeing all the other students, and
knowing they were
as excited and passionate about
this field as I am,
made me strive
to do my best.”

Sometimes the
greatest dishes
are the
simplest ones.

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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.