Faith Wipperman

How C-CAP Made a Difference
“As a young teenager still learning the culinary ropes, creativity was not my strongest card,” says Wipperman. C-CAP’s emphasis on culinary skills was the foundation she needed and the program’s high standards gave her a clear-cut means of measuring progress. “The skills and sense of direction that C-CAP helped instill in me are invaluable assets,” she adds.

Faith Wipperman was an honors student in high school. She added culinary arts to her already challenging schedule “because I love to eat,” she admits. “Taking culinary courses not only guaranteed a snack about every other day, but they allowed me to get away from a desk and do something with my hands. I spent all four years in the culinary program, completing all the courses and ultimately tutoring advanced classes my junior and senior years. It seemed like I just happened to end up in the culinary arts classroom whenever I had free time during the day. That’s how my love of cooking was born,” Wipperman explains.

As she showed promising ability in the kitchen, Wipperman rethought her future plans. “I could write an A+ paper in an honors class,” she recalls, “but the satisfaction of that good grade couldn’t match the pride I felt each time I excelled at a culinary lesson. I feel fortunate that I discovered something that I look forward to doing every single day.”

A TASTE OF C-CAP: Faith’s Chile Verde

3 lbs. pork butt
1 Tbs. peanut oil
1 to 1 1/2 large onions, cut into rustic large dice
6 to 8 garlic cloves, minced
2 to 3 Tbs. diced jalapeño peppers, depending on desired heat (fresh or good quality canned like Ortega Diced Jalapenos)
8 oz. roasted green chilies (fresh or good quality canned like Ortega Whole Mild Green Chiles)
1/2 Tbs. dried oregano
Salt and freshly ground black pepper
4 to 5 c. light beef or pork stock, heated
Warm flour tortillas, to accompany

Cut pork into 1/2 inch dice; trim excess fat. Cut green chilies rustic medium dice.
In large pot, heat oil until lightly smoking or hazy. Add just enough of pork to barely cover pan bottom; sear until all sides are deep, golden brown. (Flavor of finished product depends heavily on browning; if pan is too crowded and pork pieces don’t get good contact with bottom, they won’t brown as nicely.) As meat is finished, remove to bowl and sear next batch until all pork is desired color. Reserve.
In same pot, add a little more oil, if necessary, and sauté onions until light golden color. Quickly sauté garlic maximum 15 seconds.
Once onions have browned and garlic sweated, add green chilies, jalapenos, oregano and some salt and pepper. Return browned pork and any juices it releases to pot. Pour in enough stock to just cover all ingredients. Bring to gentle simmer.
Cook uncovered, stirring occasionally, for about 3 to 4 hours. Liquid should reduce and concentrate gradually. If near end of cooking time chile begins to seem dry, cover pot and add a touch more stock if necessary. Adjust seasoning as needed. When finished cooking, meat should shred easily.
Serve with tortillas and drop of sour cream. Excellent as leftovers the next day. Makes 6 to 8 servings.

“The Final Competition
was when I started
to feel everything
come together—all
the effort and hours
of practice, the driving
passion and enthusiasm
I have for cooking,
and the patience
and support of
my teachers.”

It can be frustrating
when a recipe
doesn’t turn out
the way you expect,
but don’t get
discouraged. Just
try to figure out
what you’ve
learned by doing
something
incorrectly.

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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.