ARIZONA PUBLIC HIGH SCHOOL STUDENTS TURNED FLOUR INTO GOLD EARNED MORE THAN $500,000 IN CULINARY SCHOLARSHIPS AND OPPORTUNITIES AWARDED BY CAREERS THROUGH CULINARY ARTS PROGRAM (C-CAP)
–C-CAP WILL AWARD OVER $3,000,000 NATIONWIDE IN 2016—
Phoenix, AZ, March 21, 2016— At the Careers through Culinary Arts Program (C-CAP) Arizona Awards Breakfast, C-CAP Arizona Director Jill Smith alongside C-CAP President Susan Robbins and C-CAP Founder Richard Grausman presented over $530,000 in scholarships and cash awards to 34 high school seniors during the awards ceremony hosted by The Westin Kierland Resort & Sp. Terri Verason from the Dairy Council of Arizona spoke about the C-CAP Culinary Lab sponsored by the Dairy Council of Arizona and presented $15,000 in scholarships. Each guest at the breakfast received a cookbook that was a result of the C-CAP Culinary Lab.
Hard work, good grades, and a lot of broken eggs paid off for Aaron Davis of Millennium High School and Abril Rodriguez Carrillo of Glendale High School, who both received full-tuition scholarships towards their Bachelor’s Degree in the Culinary Arts. Aaron Davis will attend the Culinary Institute of America in Hyde Park, NY and Abril Rodriguez Carrillo will study at Johnson & Wales University in Denver, Colorado come fall. Erin Cherry of Coolidge High School received the Art Institute of Phoenix Scholarship and the Monroe College full-tuition scholarship was awarded to Ashley Araujo of Glendale High School. Ashley will study at the state-of-the-art Culinary Arts Center at the New Rochelle Campus.
Students were also awarded scholarships from local supporters including the
Canyon Ranch Scholarship, Chefs Collaborative Scholarships provided by James Beard Award winner Christopher Gross of Christopher’s, Michael DeMaria of M Culinary Concepts, Tracy Dempsey of Tracy Dempsey Originals, and Silvana Esparza of Barrio Café; Westin Kierland Scholarships, Cancer Treatment Centers of America Scholarship, Women of Scottsdale Scholarship and Uptown Farmers Market Veggie Valet Certificates
The 2016 C-CAP Meatless Monday Recipe Contest challenged C-CAP high school students from around the country to “get the beef off their buns” and create an innovative veggie burger. Through the contest, students are introduced to the Meatless Monday public health initiative. Chef Ingrid Hirtz, founder of Community Cuisine mentored C-CAP AZ students during this recipe contest. They announced their Arizona-based winner at the ceremony. The scholarship was presented to Juliet Auld of Mountain View High School in Tucson for her recipe, Falafel Spinach, Feta and Sundried Tomato Veggie Burgers with Homemade Tzatziki Sauce.
In addition, Hannah Herrera of Maricopa High School was one of three high-school students across the nation awarded scholarships by the American Institute for Cancer Research (AICR) in the 2016 Small Plates Super Foods Recipe Contest, a national competition sponsored by C-CAP and AICR to inspire budding chefs to create delicious dishes that are also cancer-protective. Hannah won first place and a $5,000 scholarship for her dish, Furikake Cod Fish with Ponzu Vinaigrette.
Scholarships awarded ranged in value from $2,000 to more than $100,000 to attend local culinary schools and some of the most prestigious culinary schools in the country. Some students also received C-CAP Education Scholarships, cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.
A couple days earlier, during the C-CAP Arizona Cooking Competition for Scholarships, finalists representing high schools from across Arizona competed against the clock when C-CAP re-created the intensity of a restaurant kitchen at the Le Cordon Bleu College of Culinary Arts Scottsdale for the high school seniors to face off in a savory and sweet challenge. Students were judged by a panel of local esteemed judges on presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness.
The judges included:
- Chef Justin Morrow, Canyon Ranch
- Chef Silvana Esparza, Barrio Café, Barrio Urbano, Barrio Café Gran Reserva
- Chef Christopher Masco, The Westin Kierland Resort & Spa
- Chef Amy Binkley, Binkley’s, Café Bink, Bink’s Midtown, Bink’s Scottsdale
- Chef Ben Groeger, Sysco Arizona, Inc.
- Chef Lenard Rubin, DC Ranch Country Club
- Chef Frank Caputo, Consultant
- Chef Eugenia Theodosopoulos, Essence Bakery Café
- Chef Andrew Helmandollar, Casino Arizona
- Chef Marcos Seville, C-CAP Alum, Omni Scottsdale at Montelucia Resort & Spa
- Chef Jared Porter, C-CAP Alumn, Clever Koi
- Chef Rebecca Tillman, Pointe Hilton Squaw Peak Resort
- Chef Shayne Spradlin, Canyon Ranch
- Richard Grausman, C-CAP Founder
- Susan Robbins, C-CAP President
The C-CAP Cooking Competitions for Scholarships are the culmination of the C-CAP high school program for underserved teenagers at risk of leaving high school without job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.
ABOUT CAREERS THROUGH CULINARY ARTS PROGRAM (C-CAP):
C-CAP is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country. C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. C-CAP works with over 16,000 students nationwide.
In 2015-2016 academic year, C-CAP Arizona served 4,300 students in 50 schools statewide. In 2015, C-CAP awarded over $533,000 in scholarships to students from many school districts across the state. For more information, visit www.ccapinc.org.
2016 ARIZONA SCHOLARSHIP WINNERS LIST
Agua Fria Unified School District
Aaron Davis, Millennium High School, Culinary Institute of America Scholarship
Deer Valley Unified School District
Lydia Wright, Barry Goldwater High School, C-CAP Education Scholarship
Phoenix Union High School District
Eloy Herrera, Maryvale High School, Tito Beveridge Scholarship and Classic Cooking Academy Scholarship
Paulina Aguilar, Carl Hayden High School, Barbara Fenzl Scholarship and Dairy Council of Arizona 1st Place Scholarship
Martina Torres, Carl Hayden High School, Frank Caputo Scholarship and Dairy Council of Arizona 2nd Place Scholarship
De’Jae Roberson, South Mountain High School, Women of Scottsdale Scholarship and Artisan Food Guild Apprenticeship Scholarship
Amphitheater Public Schools
Diana Nicholas, Canyon del Oro High School, C-CAP Education Scholarship
Ivan Baldenegro, Ironwood Ridge High School, Desert Peak Marketing Scholarship and Christopher Gross Industry Scholarship
Kelsey Anders, Ironwood Ridge High School, Classic Cooking Academy Scholarship and C-CAP Education Scholarship
Sabrina Schneider, Ironwood Ridge High School, Mark Tarbell Scholarship and Canyon Ranch Employment
Chandler Unified School District
Braelyn Deem, Basha High School, Beau MacMillan Scholarship
Damian Rohman, Basha High School, M Culinary Concepts Industry Scholarship
Central Arizona Valley Institute of Technology School District
Erin Cherry, Coolidge High School, The Art Institute of Phoenix Scholarship
Dominick Licano, Coolidge High School, Dairy Council of Arizona 3rd Place Scholarship
Chinle Unified School District
Jeremy Claw, Chinle High School, C-CAP Education Scholarship
MiKell Tso, Chinle High School, Restaurant School at Walnut Hill Scholarship, C-CAP Education Scholarship
Alanis Wauneka, Chinle High School, James Beard Foundation/Deseo at Westin Kierland Scholarship and Employment
Flagstaff Unified School District
Jason Williams, Flagstaff High School, Northern Arizona Scholarship, C-CAP Education Scholarship
Ganado Unified School District
Nneka Boling, Ganado High School, C-CAP Education Scholarship
Glendale Union High School District
Cesar Velasco, Independence High School, Cancer Treatment Centers of America Scholarship
Selena Rodriguez, Glendale High School, ACF Chef’s Association of Arizona High School, Artisan Food Guild Apprentice Scholarship
Susana Ortega Navarro, Glendale High School, Tito Beveridge Scholarship, Silvana Esparza Industry Scholarship
Cynthia Hurtado, Glendale High School, Restaurant School at Walnut Hill Scholarship
Ashley Araujo, Glendale High School, Monroe College Scholarship
Abril Rodriguez Carrillo, Glendale High School, Johnson & Wales Scholarship
Maricopa Unified School District
Hannah Herrera, Maricopa High School, The Art Institute of Las Vegas Scholarship and American Institute of Cancer Research 1st Place Scholarship
Mesa Public Schools
Cassandra Loper, Mesa High School, Tracy Dempsey Industry Scholarship, Les Dames d’Escoffier Phoenix Chapter Scholarship
Paradise Valley Unified School District
Britanee Snoke, Paradise Valley High School, C-CAP Education Scholarship
Jacob Degiuli, Paradise Valley High School, C-CAP Education Scholarship
Peoria Unified School District
Auston Strickler, Liberty High School, C-CAP Education Scholarship
Pima County JTED
Mikayla Buresh, Santa Rita High School, Culinary Committee, Tucson Festival of Books Scholarship
Juliet Auld, Mountain View High School, International Culinary Center Scholarship and Meatless Monday Recipe Contest Arizona Winner Scholarship
Raleigh McMenamin Kmet, Mountain View High School, International Culinary Center Scholarship
Tempe Union High School District
Peter McQuaid, Tempe Preparatory Academy, International Culinary Center Scholarship
ARIZONA PUBLIC HIGH SCHOOL STUDENTS TURN FLOUR INTO GOLD
EARN OVER $500,000 IN CULINARY SCHOLARSHIPS AND OPPORTUNITIES
AWARDED BY CAREERS THROUGH CULINARY ARTS PROGRAM (C-CAP)
Phoenix, AZ—Today at the Careers through Culinary Arts Program (C-CAP) Arizona Awards Breakfast, C-CAP Founder Richard Grausman, C-CAP President Susan Robbins and C-CAP Arizona Director Jill Smith awarded $500,000 in scholarships and cash awards to thirty high school seniors during the awards ceremony hosted by the Westin Kierland Resort in Scottsdale.
Former Arizona Cardinals and Buffalo Bills player, John Fina, presented the NFL Fuel Up to Play 60 and Dairy Council of Arizona $5,000 scholarship to Alhambra High School senior Noel Renteria. Students from Glendale, Mesa, Phoenix and Surprise were among the winners at the event. Local competitors Christopher Owens, North High School was awarded the CIA Full-Tuition Scholarship for the Associates and a CIA Community College Stipend valued at $51,800; Courtney Clardy was awarded the Art Institute of Phoenix Scholarship valued at $50,000 and Emily Spriet of the East Valley Institute of Technology (EVIT) received the Art Institute of Colorado Full-Tuition Scholarship for the Associates valued at $43,830. Gustavo Alegria of North High School was awarded a full-tuition scholarship to Classic Cooking Academy in Scottsdale. Michael Ritcheson of Glendale High School won a partial-tuition scholarship to the Arizona Culinary Institute supplemented by a James Beard Foundation Scholarship and employment at the Westin Kierland Resort & Spa.
Susan Robbins, John Fina and Richard Grausman
Scholarships awarded ranged in value from $2,000 to $104,000 to attend local culinary schools and some of the most prestigious culinary schools in the country including: the Culinary Institute of America (CIA), Johnson & Wales University, Monroe College, the International Culinary Schools at the Art Institutes, Le Cordon Bleu, Arizona Culinary Institute. Students also received scholarships from organizations including ACF Chefs Association of Arizona and Les Dames d’Escoffier Phoenix Chapter, Slow Food, Mark Tarbell Scholarship and Sanctuary on Camelback Mountain Scholarship, C-CAP/American Institute of Cancer Research Super Foods Dessert Contest Scholarship.
Some students also received cash awards to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.
In addition, employment opportunities were awarded from Canyon Ranch and Westin Kierland Resort and Spa.
On March 16 at Le Cordon Bleu College of Culinary Arts, 30 finalists representing Arizona public high schools competed against the clock when (C-CAP) re-created the intensity of a four-star restaurant kitchen for the high school seniors to face off in a savory and sweet challenge. Within a two-hour time limit, each competitor prepared from memory, a two-course French meal — Sûpreme Poulet Chasseur avec Pommes Château (Hunter’s Chicken with Turned, Sautéed Potatoes) and Crêpes Sucrées with Crème Pâtissière and Sauce au Chocolat (Dessert Crepes with Pastry Cream and Chocolate Sauce).
The students were then judged on the presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness by professionals working in the industry including:
- · Glenn Humphrey, C.E.C., C.C.E., Arizona Culinary Institute
- · Brian Dragos, E.C., Nestle Food Service
- · Alan Zeman, Rational USA
- · Silvana Salcido Esparza, Barrio Cafe/Barrio Queen
- · Amy Binkley, Binkley’s/Cafe Bink
- · Frank Belosic and Lee Hillson, The Phoenician
- · Jared Porter, The Parlor
- · Jelani Port, private chef
- · Lenard Rubin, The Wigwam Resort
- · Christopher Masco, The Westin Kierland Resort & Spa
- · Howard Pierceall, CEC, Sysco
- · Richard Grausman, Founder of C-CAP and Susan Robbins, President
- of C-CAP
The C-CAP Cooking Competitions for Scholarships are the culmination of the C-CAP year-long program for underserved teenagers at risk of leaving high school without job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.
2013 ARIZONA SCHOLARSHIP WINNERS LIST
Casa Grande High School CAVIT
- Eyrricka Prescott, Monroe College Full-Tuition for the Bachelors, $48,192
- Mykel Zankl, C-CAP Education Scholarship, $2,000
Vista Grande High School CAVIT
- Kenny Wietholter, Lee Hillson Scholarship, $4,000
Flagstaff High School CAVIAT
- Emma Frain, Johnson & Wales Full-Tuition Scholarship for the Bachelors, $104,448
Perry High School
- Zackariah Giusti, Beau MacMillan Scholarship, $4,000
Cactus High School West-MEC
- Caroline Reilly, Art Institute of Las-Vegas Half-Tuition Scholarship for the Associates ($26,145), C-CAP Education Scholarship ($1,000), Total: $27,145
Glendale High School West-MEC
- Jaycob Evans, Heavy Medal Scholarship, $3,000
- Michael Ritcheson, Arizona Culinary Institute Partial-Tuition Scholarship ($5,000), James Beard Foundation Scholarship ($3,750), Employment at Westin Kierland Resort and Spa, Total: $8,750
Maricopa High School CAVIT
- Jessica Stansbery, Central Arizona Presidential Scholarship ($2,000), C-CAP/AICR Super Foods Dessert Contest Scholarship – 3rd Place ($2,000), Getting Our Just Desserts Scholarship ($2,500), Total: $6,500
Canyon del Oro High School Pima Co JTED
- Nichole Carpenter, Art Institute of Tucson Full-Tuition Scholarship for the Associates, $43,290
Payson High School NAVIT
- Levii Lopez, Le Cordon Bleu Full-Tuition Scholarship for the Certificate, $19,200
- Autumn Parrish, Le Cordon Bleu Full-Tuition for the Associates, $36,200
Liberty High School West-MEC
- Samantha Rudolph, C-CAP Education Scholarship, $2,000
- Katie Watson, Mark Tarbell Scholarship, $2,000
Alhambra High School
- Noel Renteria, Fuel Up to Play 60 Scholarship, $5,000
- Courtney Clardy, Art Institute of Phoenix Scholarship, $50,000
- Michelle Gero, Arizona Culinary Institute Partial-Tuition Scholarship ($5,000), EVIT Mystery Chef Scholarship ($4,000), Total: $9,000
- Emily Spriet, Art Institute of Colorado Full-Tuition Scholarship for the Associates, $43,830
- Brenda Fernandez, Sanctuary on Camelback Mountain Scholarship, $4,000
- Ernesto Gutierrez, ACF Chefs Association of Arizona Scholarship, $3,000
- Joselyn Iniguez-Gonzalez, C-CAP Education Scholarship, $3,000
- Gustavo Alegria, Classic Cooking Academy Full-Tuition Scholarship, $15,000
North Canyon West-MEC
- Christopher Owens, CIA Full-Tuition Scholarship for the Associates ($51,800), CIA Community College Stipend ($750), Total: $52,550
- Margie Ortega, C-CAP Education Scholarship, $2,000
- Sarah Cotten, Barbara Fenzl Scholarship, $3,000
- Andrew Hills, C-CAP Education Scholarship (in Honor of Barbara Colleary), $2,000
Valley Vista West-MEC
- Logan Murphy, Heavy Medal Scholarship, $4,000
Flowing Wells Pima Co JTED
- Sulema Contreras, C-CAP Education Scholarship, $2,000
Santa Rita JTED
- Jason Garcia, C-CAP Education Scholarship (in Memory of Tracy Fierros), Canyon Ranch Employment, $2,000
- Debra Kitchens, Les Dames d’Escoffier Phoenix Chapter ($2,000), Slow Food Scholarship ($1,000), Employment in Tucson area restaurant, Total: $3,000
Careers through Culinary Arts Program (C-CAP) works with public schools nationwide to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.
In Arizona for the 2012-2013 academic year, C-CAP impacted the lives of over 4,500 students in 52 public schools working with 65 teachers through training, career services and scholarships. C-CAP provides training and curriculum enrichment programs including: job training and internships, professional development for teachers, college and career advising, and culinary competitions that lead to culinary school scholarships and opportunities, and product donations.
A national nonprofit organization founded in 1990 by well-known culinary educator and author, Richard Grausman, C-CAP manages the largest independent culinary scholarship program in the United States and has awarded high school students $38 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms.
For more information about C-CAP, visit www.ccapinc.org.
Sharon Levinson, C-CAP Arizona
**MEDIA ADVISORY-CALENDAR ANNOUNCEMENT**
Media Contact: Sharon Levinson–623-594-0010; email@example.com
5th ANNUAL C-CAP HEAVY MEDAL CULINARY COMPETITION
—Phoenix Top-Rated Chefs Battle for C-CAP Heavy Medal Title—
The Sanctuary on Camelback Mountain
Sunday, March 10, 2013, 6:00-9:00 p.m.
Phoenix, AZ—January 31 Chef Lee Hillson of The Phoenician Resort will defend his Careers through Culinary Arts Program (C-CAP) Heavy Medal title in a culinary battle against Chef Stephen Toevs of The Ritz-Carlton Phoenix. The Heavy Medal Challenge will take place during a fundraising dinner on Sunday, March 10, 6:00-9:00p.m. at The Sanctuary on Camelback Mountain where Chef Michael DeMaria will serve as emcee.
Two guests will have the chance to join a local celebrity panel of judges to determine the winner of the Heavy Medal Challenge. The evening will include a cocktail reception, a sumptuous 4-course dinner with selected wines, and an exciting silent auction with one-of-a-kind travel and culinary packages.
Tickets purchased before February 15 for the event are $175 per person, after February 15, tickets are $225 per person. To purchase tickets on line visit: www.blacktie-arizona.com/rsvp and enter the event code: ccap2013.
WHO: Chef Lee Hillson,The Phoenician Resort will defend his Careers through Culinary Arts Program (C-CAP) Heavy Medal title in a culinary battle against Chef Stephen Toevs, The Ritz-Carlton Phoenix. Chef Michael DeMaria of M Culinary Concepts will serve as emcee.
WHAT: Careers through Culinary Arts Program (C-CAP) Heavy Medal Culinary Challenge
WHERE: The Sanctuary on Camelback Mountain, 5700 E McDonald Drive, Paradise Valley
WHEN: Sunday, March 10, 2013, 6:00-9:00 p.m.
Proceeds from the event will benefit C-CAP Arizona, a 501 (c) (3) nonprofit organization that provides training to culinary teachers in 52 Arizona high schools, and scholarships to qualified underserved high school students competing in the C-CAP Arizona Cooking Competition for Scholarships to continue their culinary education. High school culinary programs keep students from dropping out of school, offer life-changing opportunities in the hospitality industry, and get these young people established as productive members of our community. To support students in that pursuit, C-CAP awarded over $600,000 in scholarships to 30 Arizona students in 2012.
Arizona’s economy is substantially supported by hospitality and tourism. Over the past 20 years, C-CAP scholarship winners found employment in the industry with restaurants and caterers as well as in corporate kitchens, hospitals and nursing homes. Many have risen in the industry to be executive chefs, sous chefs or to go into successful businesses for themselves. C-CAP wants to reach more students and teachers this year.
About Chef Lee Hillson:
Chef Lee Hillson enrolled in culinary school in his native England at the age of 16. Two years later he was cooking at the Hyatt in Austin, TX, and then returned to London as the Chef de Partie at the Roux Patisserie. After several prestigious stops as Pastry Chef in England, he became Executive Sous Chef at Vanderbilt Hall in Newport, RI. He was soon appointed Executive Chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine.
In 2000, Lee joined T. Cook’s and is part of the team that garnered acclaim from Andrew Harper’s Hideaway Report, Travel + Leisure magazine and a host of food writers. He has repeatedly taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards. Lee cooked on many occasions at the James Beard House in New York and hosted a Friends of James Beard dinner at the resort. He battled with Iron Chef Cat Cora on the Food Network show, Iron Chef America.
Lee served as celebrity chef on luxury cruises through the Mediterranean, Hawaiian Islands and Alaska. He created a First Class menu for the Phoenix to London flights on British Airways and was nominated to the Arizona Culinary Hall of Fame. His leisure time is filled with commitments to local and national charity events such as the Maui Charity Golf Classic-Susan G. Komen Hawaii, Taste of the Nation, Phoenix Cooks!, United Food Bank, as well as serving as a judge for C-CAP scholarship competitions that are now underway for 2013.
About Chef Toevs:
Chef Stephen Toevs’ lifelong passion for cooking began by shucking clams on a family fish boat off the waters of Narragansett Bay, Rhode Island. As his talents matured and combined with his Portuguese roots, he created an eclectic cooking style all his own.
As Executive Chef of The Ritz-Carlton, Phoenix, he wants his food to contribute to the guests’ experience. So with each culinary creation, he strives to combine individual flavors and aromas that harmonize together to bring a moment that will never be forgotten.
Chef Toevs has been with the Marriott family for over eight years, graduating from the Culinary Institute of America; Hyde Park, New York in 2003. He began his culinary career as Sous Chef at The Woodlands Waterway Marriott in Texas cooking his way through the Atlanta Marriott Marquis and the JW Marriott Desert Ridge.
He had the prestigious honor of being a regional finalist in the Chaîne des Rôtisseurs, a young chef competition, cooked at the James Beard House in 2010 and was the founder and chief cook of Desert Ridge Pit Masters, winning numerous awards in Arizona’s BBQ circuit.
Chef Toevs has been with The Ritz-Carlton, Phoenix since May 2011 and is an active volunteer for Phoenix Children’s Hospital, The Liver Foundation of Phoenix, The Andre House and now C-CAP.
About Chef Michael DeMaria:
Although Chef Michael DeMaria is serving as emcee, he has extensive culinary credentials and operates the very successful M Culinary Concepts that includes M Catering by Michael’s, Main course Innovative Business Dining and M Restaurants. Chef DeMaria graduated from the Culinary School of Hard Knocks during his career that started with a Chef-Apprenticeship at the Arizona Biltmore in 1978.
He worked at the Westin Hotels, the Ritz-Carlton San Francisco, Lon’s at the Hermosa, Royal Palms among others. Chef DeMaria was an instructor at the California Culinary Academy as well. For ten years, he had a popular restaurant, Michael’s at the Citadel, followed by Heirloom, An American Restaurant in Scottsdale.
Chef DeMaria hosted Arizona Morning: “On the Table” for ten years on Fox 10. His awards are numerous as are his contributions to the community. If and when he has spare time, he is an avid competitive fly fisherman.
MEDIA NOTE(S): Media who wish to attend the event should contact Sharon Levinson, 623-594-0117.
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