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Meet Richard Grausman, Founder and Chairman of C-CAP

Richard Grausman, one of America's most respected culinary educators, credits the late James Beard with inspiring him to turn what had been a hobby into a career. After graduating from the University of North Carolina in 1959 with a degree in economics, Grausman spent six years in the import business. During his evenings, he found creative release in the kitchen. Classes with Beard made it clear that his future lay in cooking.

In 1967, Grausman enrolled at Le Cordon Bleu in Paris, where he decided on a career in teaching. There he earned the coveted Grand Diplôme and so impressed the school’s owner, Madame Elizabeth Brassart, that she made him Le Cordon Bleu’s first, exclusive representative. As ambassador for Le Cordon Bleu, Grausman taught in major cities across the United States. He also appeared on television and conducted travel seminars in Paris and the French Riviera. His recipes and articles appeared in Food & Wine, New York Magazine, Good Food, House Beautiful, Cosmopolitan, and House and Garden. Grausman acted in this capacity until 1985, when the school changed ownership.

Grausman spent the next few years teaching and writing independently. His cookbook, At Home With the French Classics was published to much success by Workman Publishing in 1988. After eight printings, it was redesigned, revised and released in the spring of 2011 and has been receiving rave reviews as French Classics Made Easy.

Over nearly four decades, Grausman has established himself as one of the country’s premier culinary teachers. Joyce Rosencrans, Food Editor of The Cincinnati Post, writes: “A great cooking teacher is one part scientist, one part artist, and one part teacher/ communicator. It’s rare to encounter a cooking teacher talented in all three areas, but Richard Grausman is one of this country's best.” Florence Fabricant of The New York Times concurs: “Richard Grausman is one of the best teachers in the business.”

As an active member of numerous industry associations, including the International Association of Culinary Professionals (IACP), the American Institute of Wine & Food (AIWF), the American Culinary Federation (ACF), and Women Chefs and Restaurateurs (WCR), Grausman acts as an advocate for the training and nurturing of the next generation of culinary professionals.

Awards & Honors for Richard Grausman

2008 The Manhattan Institute for Policy Research Social Entreprenuer Award
2007 New Yorker of the Week, NY1
2006 New York City College of Technology Department of Hospitality Management’s Outstanding Industry Professional Award
2006 Honored at Ebony Magazine's "The Taste of Ebony"
2005 New York Association of Culinary Professionals Honors Award
2003 IACP Humanitarian Award
James Beard Humanitarian of the Year Award
2000 Bon Appétit magazine’s Humanitarian of the Year Award
1999 Doctor of Humanities, Honoris Causa/Johnson & Wales University
1998 Officier de l'Ordre de Mérite Agricole Award
1997 President's Service Award
1997 Presidential Medallion, American Culinary Federation
1997 Silver Spoon Award, Food Arts magazine
1993 Chevalier de l'Ordre de Mérite Agricole Award
1992 Corning Award for Outstanding Contribution to Home Economics Education by the New York State Home Economics Teachers' Association
 

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