Calling All Health Nuts: More Good-For-You Recipes by C-CAP Students!

Monday, July 20th, 2015

We’ve made it to the final installment of this year’s recipe extravaganza from the Meatless Monday and American Institute for Cancer Research Recipe Contests! To learn more about both contests and the amazing organizations behind them, check out our posts here and here. To score the 2nd place recipes, read our post here.

While their dishes may be low in sugar, fat, and carbohydrates, our third place winners didn’t skimp on flavor when creating their winning recipes. From an inventive take on the classic burger to a southwest-inspired salad, these recipes will satisfy your cravings without leaving you feeling stuffed.

C-CAP student Jonathan Hernandez of DuVal High School outside of Washington D.C. won third prize in the Meatless Monday Recipe Contest for his Quinoa Veggie Burger with a Sweet Tomato Compote. To make Jonathan’s recipe for your next cookout, visit the Meatless Monday website for the recipe.

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C-CAP student Margaret DeMarco of Virginia Beach Technical and Career Education Center in Virginia Beach, VA won third prize in the American Institute for Cancer Research Recipe Contest for her Skinny Santa Fe Salad with an Avocado Lime Vinaigrette.

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Try Margaret’s dish for a light lunch or side salad:

Skinny Santa Fe Salad with an Avocado Lime Vinaigrette

Prep Time: 20 mins

Servings: 6
For the salad-

Ingredients:

-1c vegetable oil

-1 six inch whole wheat tortilla

-1 tablespoon of shelled, unsalted sunflower seeds

-1 cup baby spinach, chiffonade

-1 cup baby arugula, chiffonade

-1 cup romaine, chiffonade

-1 pint cherry tomatoes, halved lengthwise

-1⁄2 medium red onion, thinly sliced

-1⁄2 cup cooked whole kernel corn

-1⁄2 cup cooked black beans

-1/3 cup crumbled Queso Fresco cheese

-1 slice of lime

Heat small skillet of oil over medium high heat. Meanwhile, line half sheet pan with paper towels. Cut tortilla into small, short strips, about 3 inches long and 1⁄2 inch wide. Crisp tortillas in oil until golden brown and crunchy, about 20 seconds. Remove oil from heat and place tortillas on paper towels to cool. Heat a small sauté pan over medium heat. Add sunflower seeds, stir frequently. Cook, until seeds are toasted, about 3 1⁄2 minutes. Remove seeds from heat and cool. Combine spinach, arugula, and romaine in medium sized mixing bowl. Place mixed greens on each plate. Divide toasted sunflower seeds, halved cherry tomatoes, sliced red onions, whole kernel corn, and black beans between 6 salads. Place a few whole wheat tortilla crisps. Sprinkle Queso Fresco crumbles on each salad. Garnish each with 1 slice of lime.

For the Vinaigrette-

Ingredients:

-1 ripe avocado (peeled, seeded, diced)

-3⁄4 teaspoon minced garlic

-2 tablespoons of fresh squeezed lime juice

-3⁄4 tablespoon rice wine vinegar

-1⁄4 cup cilantro leaves

-1 pinch chili powder

-1⁄4 cup plus 1 tablespoon all-natural avocado oil

Place avocado, garlic, lime juice, rice wine vinegar, cilantro leaves, and chili powder in blender. Add 3 tablespoons water, and blend on high until vinaigrette begins to come together. While blender is running, slowly add avocado oil. Blend until creamy. Divide contents between 6 small spoons and arrange on each plate. Refrigerate leftover dressing.

Recipes So Yummy You’ll Forget They’re Good For You!

Tuesday, July 7th, 2015

For the next post in this healthy eats series, we’re bringing you the 2nd place recipes from the Meatless Monday and the American Institute for Cancer Research Recipe Contests! Read more about these awesome campaigns and contests in early posts here and here.

These recipes are so decadent; you’ll feel guilty just thinking about making them. But there’s no need—they are full of nutritious ingredients like antioxidant-rich eggplant and protein-packed salmon and quinoa.

C-CAP student Jacob Trinh of Delaware County Technical School in Philadelphia, PA won the second place prize in the Meatless Monday Recipe Contest with his plant-based spin on fish tacos, “Cajun-plant Taco.” To recreate Jacob’s delectable dish, visit the Meatless Monday website to get your hands on the recipe.

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C-CAP student Jenna Kraus of Barry Goldwater High School in Phoenix, AZ won the second place prize in The America Institute of Cancer Research Contest for her healthy and nourishing “Crusted Salmon with Rosemary Honey over an Orange and Arugula Salad.”

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If you’re in the mood for a wholesome and healthful dinner, try your hand at Jenna’s dish:

Quinoa Crusted Salmon with Rosemary Honey over an Orange Arugula Salad

Prep Time: 45 mins

Servings: 6

Ingredients:

-1 c white quinoa

-2 c water

1/3 c honey

4 sprigs fresh rosemary

2 oranges

¼ c olive oil

3 tsp balsamic vinegar

¼ lb arugula

1 ½ lb skinned salmon fillet

Olive Oil

Salt and pepper

1. In a small pot place two cups of water and bring to a boil. Once the water boils,place the 1 cup of quinoa in the pot, turn heat to low, and cover.

2. Cook for about 10 minutes or until most of the liquid is absorbed.

3. Place the honey in a small saucepot and bring to a simmer. Once the honey simmers 
place the rosemary in it turn the heat off and cover. Steep the honey and rosemary for 10- 
15 minutes and then remove the rosemary.

4. Prepare a sheet pan with paper towels. Once the quinoa is done cooking drain any excess 
liquid and then spread the quinoa on the prepared sheet pan.

5. Place the quinoa in a shallow dish or pie plate. Fluff with a fork. This will slightly dry it 
out so that it will stick to the salmon.

6. Place the 1⁄4 cup of olive oil into a small bowl and zest 1 orange into it.

7. In another small bowl juice the zested orange and add the balsamic vinegar.

8. Slowly whisk the balsamic vinegar and orange juice and drizzle the olive oil into the 
acids to create vinaigrette. Season with salt and pepper.

9. Peel the remaining orange and trim off the white pith. Separate the orange segments and 
cut into 1⁄2-inch pieces. Reserve for later use.

10. Take the salmon fillet, trim off any rough edges, and then cut into six equal pieces.

11. Place a non-stick pan with just enough olive oil in it to cover the bottom on the stove over 
high heat.

12. Brush the salmon with the honey and season with salt and pepper. Press the salmon into 
the quinoa with the honey side facing down.

13. Once the pan is heated, place the salmon in the pan with the quinoa side facing down. 
(*The quinoa crusted side should look golden brown and feel crisp)

14. Cook on each side for 3-4 minutes or until light pink all the way through.

15. Toss the arugula with the vinaigrette and oranges. Arrange a small handful on a plate and 
place the salmon on top. *Can be served family style on a platter or individually.

Enjoy!

Stay tuned for the third place winning recipes in the Meatless Monday and American Institute for Cancer Research recipe contests!

C-CAP Students Encourage Healthy Eating Habits with Cancer-Preventive Dishes

Tuesday, June 30th, 2015

As America’s eating habits shift from fast and fried to fresh and healthy, C-CAP students are leading the charge as the next generation of health-conscious culinarians. This fall, for the third year in a row, C-CAP partnered with the American Institute for Cancer Research to host the 2015 AICR/C-CAP Small Plates Recipe Contest.

The American Institute for Cancer Research funds cutting-edge research that finds links between everyday lifestyle choices and cancer prevention and survival. Through outreach and partnerships with organizations like C-CAP, AICR empowers individuals to make healthier choices to reduce their risk of developing cancer.

For this years’ contest, students were challenged to create small dishes or appetizers that follow the AICR’s evidence-based guidelines for eating to lower cancer risk. Putting an emphasis on fruits, vegetables, whole grains, beans and other cancer-preventive plant foods which have been shown to lower cancer risk, students worked with their teachers to create original recipes that highlight the natural flavors, textures, and health benefits of plant foods.

Based on the recipe’s originality, flavor, healthfulness, ease of preparation, and writing, students were judged by a panel of culinary experts:

 Amanda Cohen, Chef and Owner of Dirt Candy

Dana Jacobi, cookbook author and nationally syndicated food columnist

Scott Uehlein, Corporate Chef at Canyon Ranch

First place: Kristopher Lopez from Food and Finance High School in New York City for his recipe,

‘Faux’-Lafel with Cucumber Dill Sauce

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Second place: Jenna Kraus of Barry Goldwater High School in Phoenix, AZ for her dish,

Crusted Salmon with Rosemary Honey over an Orange and Arugula Salad

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Third place: Margaret DeMarco from Virginia Beach Technical High School in Hampton Roads, VA for her recipe, Skinny Santa Fe Salad with Avocado Lime Dressing

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Congratulations to the winners for their remarkable recipes!

Many thanks to the AICR and our esteemed judges. We couldn’t do it without you!

Try Kristopher’s winning recipe:

 

Mediterranean ‘Faux’-Lafel with Cucumber Dill Sauce

Yields: 6 servings, 3 faux-lafel per serving

Prep Time: 20 MIN

Cook Time: 35 MIN

Ingredients:

For Sauce:

  • 1 c greek yogurt
  • 2 mini cucumbers, medium diced
  • 2 T fresh dill, chopped, few fronds for garnish
  • 1 tsp lemon zest
  • salt and pepper, to taste

For Faux-Lafel:

  • 1 ½ c cooked quinoa
  • 1 ½ c baby spinach, roughly chopped, 2 spinach leaves for garnish
  • 1 c crumbled feta cheese
  • ½ c plus 1 T red bell pepper, small dice
  • 2 T chopped fresh parsley
  • ½ small yellow onion, small dice
  • zest of 1 lemon
  • ½ lemon, juiced
  • 1 ½ c panko
  • salt and pepper, to taste
  • 2 eggs

Method of prep:

  1. Heat oven to 350 degrees F.
  2. Prepare quinoa according to package directions.
  3. While quinoa is cooking, prepare sauce. In a mixing bowl, combine yogurt, cucumbers, dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Cover with plastic wrap and chill in the refrigerator.
  4. When quinoa is cooled, in a mixing bowl, combine quinoa, spinach, feta, pepper (all except 1 T), parsley onion, lemon juice, zest, and panko. Season with salt and pepper to taste.
  5. Make a small well in the middle of the mixture and crack one egg. Wet your hands and mix the first egg into the quinoa mixture. Repeat with a second egg. The mixture should be slightly tacky and able to be formed into a ball. Using a ¾ ox ice cream scoop, scoop mixture into hands to shape into a ball. (Note: do not roll like meatballs- gently pack using your palm as a “cup”) Place on sheet pan that has been sprayed with coconut oil. When all balls have been formed, spray the tops with coconut oil.
  6. Bake for 18-20 min. The outside should be crispy with a little give when you touch it. Remove from the oven and let stand for 2-3 minutes before serving.
  7. Remove sauce from refrigerator and mix with a spoon.
  8. To serve: plate three faux-lafel and top with a small dollop of sauce. In between each faux-lafel place a spinach leaf (facing the opposite way), finish with a few small fronds of dill for garnish and red pepper for the plate.

Enjoy!

C-CAP students go vegetarian with the Meatless Monday recipe contest!

Tuesday, June 23rd, 2015

Mondays can be rough. It’s safe to say that everyone has suffered a bad case of The Mondays at least once, but never fear—C-CAP is here! For the fourth year, C-CAP teamed up with The Meatless Monday Campaign to create original meatless and mouthwatering recipes to rid you of your Monday misery. Meatless Monday is an initiative of The Monday Campaigns, a nonprofit organization in association with Johns Hopkins, Columbia, and Syracuse Universities, committed to dedicating the first day of every week to health.

This year, students were tasked to create healthy, plant-based renditions of traditional meat-based dishes in hopes of winning a Meatless Monday scholarship.

Students worked with their culinary arts teachers to invent their dishes and apply new cooking techniques with vegetables, grains, and legumes. After weeks of testing and honing their recipes, each school selected a winning entry. From those, C-CAP locations around the country selected one winning recipe to represent their program.

The top seven recipes were judged on originality, flavor, healthfulness, ease of preparation, and writing ability by a panel of expert chefs:

Kelvin Fernandez, NBA Fit Chef & Executive Chef, La Marina

Jason Weiner, Executive Chef, Almond

Diana Rice, RD, Meatless Monday Recipe Editor

Scott Uehlein, Corporate Chef, Canyon Ranch

 And the talented winners are…

First Place: Jenna Kraus, Barry Goldwater High School, Arizona

JKrausMeatlessMondayDish

“Spaghetti and Meatballs” Take #2- Jenna used spaghetti squash as an alternative to pasta and replaced the ground meat with walnuts to provide a meaty texture.

In addition to her scholarship, Jenna and her teacher won an all-inclusive stay at Canyon Ranch in Tucson, Arizona, where they will experience healthy-cooking practices first-hand from Corporate Chef Scott Uehlein.

 Second Place: Jacob Trinh, Delaware County Technical School, Philadelphia

JTrinhMeatlessMondayDish

Cajun-plant Taco- Jacob’s dish is a spin on the classic fish taco, where he cleverly subbed ineggplant for the fish.

 Third Place: Jonathan Hernandez, Duval High School, Greater Washington, D.C. Region

JHernandezMeatlessMondayDish

Quinoa Veggie Burger with a Sweet Tomato Compote- Jonathan made a yummy makeover of a 100% beef burger by using quinoa, a high-protein grain.

Congratulations to our recipe winners—we’re so proud of you!

Sink your teeth into the winning recipe: Jenna Kraus’ “Spaghetti and Meatballs” Take #2

Stay tuned for more mouth-watering meatless recipes and another healthy recipe contest!

Competition Season Wrap-Up Starring Philadelphia and Chicago C-CAPers

Tuesday, June 16th, 2015

Tuesday, June 16, 2015

You’re probably now wondering…who are the most talented young chefs in the Philadelphia and Chicago regions? We are excited to share these names with you!

In March, 30 talented high school seniors from the Philadelphia region went head to head in the kitchen of Drexel University in the C-CAP Competition for Scholarships. As always, our students were evaluated on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and their final dish presentation. The awesome judges tasked to evaluate were:

Chef Chip Roman, Blackfish BYOB

Chef Barbie Marshall, SOOP Catering

Pastry Chef Robert Bennett, Classic Cake

Chef Ben Thomas, Restaurant Cerise

Chef Jason Cichonski, Ela

Valerie Erwin, owner of Geechee Girl Rice Café

Pastry Chef Peter Scarola, R2L

Chef Ben Burger, Philadelphia Cricket Club

Susan Robbins, C-CAP President

The Awards Ceremony was held at the Free Library of Philadelphia, where C-CAP Philadelphia Program Director Vicki Grant, C-CAP Philadelphia Program Coordinator Keri Fisher, and C-CAP President Susan Robbins presented a record-breaking $630,000 in scholarships and cash awards to the competitors. Students, parents, and teachers were treated to breakfast and words of wisdom from guest speaker Chef Barbie Marshall of SOOP Catering and Hell’s Kitchen.

The Philadelphia scholarship winners are:

Dominic Blue, Destiny Chau, Ke-airra Crockett, Shantell Elliot, Aelyn Estevez, Nicholas Gabriele, Rahsheen Gorham, Nyia Green, Kamoy Gumbs, Stephen Haftel, Jessica Haywood, Antoinette Hicks, Lindsay Hills, Noel Hooks, Tasha Jefferson, Courtney Johnson, Robert Jordan, Kathy Lam, William Lochetto, Tai Ngo, Alenxander Poole, France Saimesier, Theodore Silva, Brian Smith, Jacob Trinh, Carl Tucker, Karen Vargas, Ashlynn Waters, Nyequa Williams, and Matthew Wilson.

C-CAP Competition Chicago

And last, but not least, in Chicago, 32 student finalists competed at the Illinois Institute of Art’s new culinary wing and student-run restaurant, Evolve Bistro, on April 25th, rated by talented judges:

Executive Chef Judson Allen, Healthy Infused Cuisine/Next Food Network Star

Chef Jose Fontanez, C-CAP Alum and Sous Chef at Shor, Hyatt Regency McCormick Place

Chef Michelle Garcia, C-CAP Alum and Garde Manger Chef, Hyatt Regency Chicago

Executive Chef William Johnson, C-CAP Alum and Contadino

Chef Jim Ortiz, C-CAP Alum and Sous Chef of Private Events for Frontera Grill

Chef Wendy Santana, C-CAP Alum and Head Pastry Cook at Xoco

Executive Chef John Vermiglio, A10

Two short days later, C-CAP Chicago Program Coordinator Nicola Copeland, C-CAP Founder and Chairman Richard Grausman, and C-CAP President Susan Robbins awarded $475,000 in scholarships and cash awards at the Awards Breakfast held at The Metropolitan Club. Featured guest speakers included C-CAP Alum Michelle Garcia, Garde Manger Chef at Hyatt Regency in Chicago and Oliver Malcolm, Sodexo Food Service Manager.

The Chicago scholarship winners are:

Ana Aria, Marbeli Benitez, Juan Diaz, Brenda Dominguez, Marleny Flores, Freddrick Gunartt, Erica Hernandez, Briyana Johnson, Tinna Johnson, Shawnlaun Kelly, Dechant Kemp, Shantel Lane, Jocelyn Martinez, Denise Pillado, Dulce RendonDaisy Roa, Kyla Robinson, Francisco Santiago, Frances Thomas, Martinique Thompson, Natalis Torres, Hannia Vidals, and Monique Windfield,

Thanks to these awards, C-CAP Philadelphia and Chicago students will be attending some of the best culinary post-secondary programs in the country, including The Culinary Institute of America, Johnson and Wales University, Monroe College, The Illinois Art Institute, Drexel University, The Restaurant School at Walnut Hill, Le Cordon Bleu, and the New England Culinary Institute.

Much continued thanks to the universities, individuals, and organizations that support C-CAP—your friendship and generosity means the world to us!

Best of luck to our senior scholarship recipients, the best young chefs, and always remember, “once you’re in C-CAP, you’re in C-CAP for life!”

Stay tuned for a healthy recipe contest and the mouth-watering winning dish!

Hard Work Pays off for Hampton Roads, Virginia and Los Angeles C-CAP Students

Tuesday, June 9th, 2015

Last month, 18 high school seniors faced off in the kitchen of Stratford University’s Virginia Beach Campus for the C-CAP Competition for Scholarships. Students were evaluated on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our fabulous expert judges:

Chef Anthony Frank, The Williamsburg Lodge & The Woodlands Conference Center

Chef Jesse Wykle, Zoës

Chef Rick Brooks, The Williamsburg Foundation Bakeshop

Chef Kisha Frazier, Hummingbird Macarons & Desserts

Susan Robbins, C-CAP President

Days later, C-CAP Hampton Roads Director Tammy Jaxtheimer and C-CAP President Susan Robbins awarded $458,000 in scholarships and awards at the Awards Breakfast held at the Virginia Beach Convention Center.

The Hampton Roads scholarship winners are:

Ashanti Brown, Erin Brown, Margaret DeMarco, Brandon Hinton, Kyron Holloman, Sabrina Holt, Emmanuel Irineo, Jaianna Johnson, Kristina Johnson, Carson Moreland, Mattie Owens, Brock Perque, Brittney Richards, Charles Rohlfing, Grayson Spafford, Phajja Stevenson, Kayla Torrey, and Summer Trzcinski.

15HR,VA CompFinalists1

The next week in Los Angeles, 28 high school seniors from the C-CAP Los Angeles Program competed at the Culinary Arts Institute on the campus of Los Angeles Mission College. The illustrious judges were:

Barbara Fairchild, Real Eats

Diane Mohilef, A Day in the Kitchen

Yoko Newburg, C-CAP LA Advisory Board member

Chef Andrew Feldman, Glendale Community College

Chef Jesse Sanchez, LA Mission College

Chef Jason McClain, Jonathan Club

Chef Celestino Drago, Drago Centro

Chef Roger Pigozzi, UCLA Dining Services

Chef Raymond Alvarez, Toca Madera

Chef Aaron Robbins, Boneyard Bistro

Chef Jeff Palmer, Balwin Park Adult Food Service & Hospitality

Salvador Avila, C-CAP Graduate

Nicole Raleigh, C-CAP Graduate

Richard Grausman, C-CAP Founder and Chairman

Susan Robbins, C-CAP President

Three days later, C-CAP Los Angeles Program Director Mitzie Cutler was joined by C-CAP Founder and Chairman Richard Grausman, and C-CAP President Susan Robbins to award over $600,000 in scholarships and cash awards. Attendees of the Awards Breakfast at the Montage Beverly Hills were treated to a speech by Celebrity Chef Jamie Gwen, cookbook author and KABC Radio talk show host.

The Los Angeles scholarship winners are:

Krista Mae Alpuerto, Silvino Bernal, Mecca Butler, Isabel Castro, Hannah Chang, Hector Corrales, Devan Davis, Ana Delgado, Mitzy Delgado, Manuel Flores, Jose Gordillo, Kyreanna Griffen, Juan Guzman, Edgar Hernandez, Erik Ildefonzo, Austen Lake, Joshua Mackey, Jaylee Mauricio, Cindy Mendoza, Lexie Mendoza, Alice Mo, Darlington Morti, Jose Ponce, Caesar Quintana, Ryan Riba, Rosario Rios, Marvin Terraza, and Mark Torres.

Through these awards, C-CAP students will be attending a range of post-secondary institutions including The Culinary Institute of America, Johnson and Wales University, Monroe College, Stratford University, The Culinary Institute of Virginia, the International Culinary Center (CA), Le Cordon Bleu, and Westlake Culinary Institute.

HUGE thanks, as always, to the universities, individuals, and organizations that support C-CAP—we couldn’t do this without your generosity!

To our senior scholarship recipients—we’re excited to see what you’ll accomplish! Don’t forget – “once you’re in C-CAP, you’re in C-CAP for life!”

Stay tuned!

Los Angeles Gives Back at Mélisse

Friday, May 29th, 2015

Los Angeles Gives Back

What Success Looks Like to Us

Friday, April 24th, 2015

NY Awards Breakfast

On April 2nd, 21 dedicated high school students gathered in the kitchen of the International Culinary Center and faced off in a sweet and savory competition of epic proportions— the C-CAP Competition for Scholarships. Students were evaluated on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our esteemed judges:

Chef Candy Argondizza, International Culinary Center

Chef Aaron Bludorn, Café Boulud

Chef Swainson Brown, Private Chef, C-CAP Alum

Chef Michael DeCicco, Bouchon Bakery

Pastry Chef Stephanie Grajales, Ritz-Carlton Central Park, C-CAP Alum

Chef Cesar Gutierrez, Lexington Brass, C-CAP Alum

Chef Matt Hoyle, Nobu 57

Chef Maria Loi, Loi Estiatorio

Chef Mike Poiarkoff, Vinegar Hill House

Pastry Chef Mame Sow, The Cecil

Chef Ivy Stark, Dos Caminos

Richard Grausman, C-CAP Founder and Chairman

Susan Robbins, C-CAP President

On April 17th at the Pierre Hotel, C-CAP Founder and Chairman Richard Grausman, C-CAP President Susan Robbins, and C-CAP New York Culinary Coordinator Anna Boisture presented a record-breaking $750,000 in scholarships and awards to 21 high school seniors and 8 alumni at the C-CAP New York Awards Breakfast. Featured guests and speakers included NYC Schools Chancellor Carmen Fariña and Executive Chef of Café Boulud, Aaron Bludorn.

Through these awards, C-CAP students will be attending a range of post-secondary institutions including Monroe College, Culinary Institute of America, Drexel University, the Institute of Culinary Education, the International Culinary Center, and Johnson & Wales University, New York City College of Technology, and The Restaurant School at Walnut Hill College.

To the schools, organizations, and individuals who donate—we couldn’t do this without your very generous support!

To our senior scholarship recipients: Darwin Acosta, Emily Caraballo. Amia Chase, Araina Chase, Mimi Chen, Leon Joshua Delos Reyes, Cierra Diaz, Daniel Goodridge, Victoria Helwig, Sarah Lau, Kristopher Lopez, Luis Mendez, Alissa Merino, Vanessa Munoz, Soledad Navarrete, Amanda Norris, Grismeldi Ortiz, Emily Tepoz, Giovanni Angel Torres, Kristen Tsui, and Raymond Zumba—

We cannot wait to see what you will accomplish next! Best of luck in college and remember, “once you’re in C-CAP, you’re in C-CAP for life!”

To our amazing alumni scholarship recipients: Kayla Gore, Stephanie Grajales, Rachel Lansang-Hidalgo, Yvan Lemoine, Saïd Merfouk, Yesica Salazar, Mame Sow, Ja-Laurel Torres, and Patrice Vassel—

You continue to make us proud. We can’t wait to see what comes next in your careers!

In other news: Did you see?

Thiago wins Chopped

And finally, because we weren’t already in danger of bursting with pride, we are thrilled to share that Chef Thiago Silva, C-CAP Alum, Mentor, and Executive Pastry Chef at EMM Group, won this week’s episode of Chopped! Keep an eye out for rebroadcasts of his episode, entitled “The Fabulous Baker Boys!” Congratulations, Thiago!

Next up: Final Competitions and Awards Breakfasts in Philadelphia and Chicago.

Stay tuned!

Dreams, Tears, and Awards in Arizona and the Washington D.C. Region

Monday, April 13th, 2015

Last month, 31 high school seniors representing 50 Arizona schools faced off in a sweet and savory completion, aka the C-CAP Competition for Scholarships. Students were evaluated on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our esteemed judges:

Chef Silvana Esparza, Barrio Café, Barrio Queen

Chef Joshua Hebert, POSH Scottsdale

Chef Rick Boyer, The Phoenician

Chef Lenard Rubin, DC Ranch Country Club

Chef Alan Zeman, Rational USA

Chef Frank Caputo, Cancer Treatment Centers of America

Chef Ray Trom, Renaissance Glendale Hotel

Chef Justin Olson, Bink’s Midtown, Bink’s Scottsdale

Chef Brian Archibald, C-CAP Alum, Graduate Tempe

Chef Marcos Seville, C-CAP Alum, Montelucia Resort

Chef Cruz Perales, C-CAP Alum, Guckenheimer Corporate Dining

Chef Jelani Port, C-CAP Alum, Personal Chef, Dominick’s Restaurant

Richard Grausman, C-CAP Founder

Susan Robbins, C-CAP President

A few nail-biting days later at the C-CAP Arizona Awards Breakfast, C-CAP Arizona Director Jill Smith, C-CAP President Susan Robbins, and C-CAP Founder and Chairman Richard Grausman, presented over $625,000 in scholarships and awards to 33 high school seniors at the Renaissance Glendale Hotel. Guests were honored with speakers City of Glendale Mayor Jerry Weiers, C-CAP Alum Jared Porter of Clever Koi, and Justin Bethel from the Arizona Cardinals. Justin Bethel presented two $5,000 scholarships from the Dairy Council of Arizona.

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And the scholarship winners from Arizona are:

Sabrina Aguilar-Torres, Victoria Andrade, Diego Bemiss, Marrec Clement, Nicolette Coughlin, Brianna Cruz-Rubago, Brittany Dettorre, Kylee Driescher, DeAndre Edgerton, Amanda Furnia, Kellyn Galvan, Vanessa Garnica, Benjamin Goldman, Mikala Grooms, Emily Hoffman, Jenna Kraus, Fiona Nicholson, Anthony Nguyen, Ellen Nguyen, Alejandro Ornelas, Austin Otteman, Elise Payne, Mia Pina, Maria Quintero, Areli Ramos, Delainey Rowland, Daniela Serrano, Courtney Smithson, Nicholas Wilson, and Melencia Yazzie

A short week later in Maryland, 20 finalists representing 11 high schools competed at the Oxon Hill High School in Oxon Hill, Maryland. The illustrious judges were:

Chef Erin Clarke, Restaurant Casa Luca Chef Franz Corrales, C-CAP Alum, Sodexo USA at Covington and Burling, LLP

Chef David Ivey-Soto, Ana G. Mendez University System

Chef Roberto Rosario, Ana G. Mendez University System

Executive Chef Jackie Craig, Sodexo USA at Howard University Hospital

C-CAP Chef Coordinator Troy Williams, GM of Food Service at Howard University Hospital and Restaurant Owner The Spot Deli on H C-CAP Program Coordinator Yvette Williams, Restaurant Owner The Spot Deli on H

C-CAP’s President, Susan Robbins

The Washington, D.C. Region Awards Breakfast was then held at The Gaylord National Resort & Convention Center, where C-CAP Program Coordinators Yvette and Troy Williams and C-CAP President Susan Robbins presented over $340,000 in scholarships and awards to 20 high school seniors. The guest speaker was Jon Langel, General Manager of Bobby Van’s Steakhouse Grill. Susan Robbins was joined by Max Kuller, son of restaurant owner Mark Kuller, to present the Mark Kuller Memorial Scholarship for $5,000, Chefs Graham Bartlett and Noah Loudenback to present the Richard Sandoval Scholarship for $5,000, and with Sandi Hallmark to present the Hallmark Family Scholarship for $5,000.

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And the scholarship winners from the Washington D.C. Region are:

Kenndo Batson, Desha Bennett, Mazi Bowen, Gregory Brow, Zion Buckmon, Kevin Cupido, Nathaniel Edwards, Toni Elias, Soraya Gadson, Kyra Green, Jonathan Hernandez, Todd Jenkins, Desiree Joyner, Shantel Jones, Amaya Newman, Elmer Ramirez, Rafel Rosier II, Kayla Saulsbury, Shanequa Sam, Sean Stunton, and Velarie Velasquez.

Through these awards in Arizona and the Greater Washington D.C. area, C-CAP students will be attending a range of post-secondary institutions including Art Institute, Art Institute of Washington, D.C, Art Institute of Phoenix, Art Institute of Tucson, Central Arizona College, Culinary Institute of America, Culinary Institute of Virginia, The International Culinary Center, Johnson & Wales University, Le Cordon Bleu, Monroe College, New England Culinary Institute, and Restaurant School at Walnut Hill.

To the universities, individuals and organizations that support C-CAP — we couldn’t do this without your generosity!

To our senior scholarship winners – we cannot wait to see what you will accomplish next! Best of luck in college and remember, “once you’re in C-CAP, you’re in C-CAP for life!”

Stay tuned!

We’ll Slice it Any Way You’d Like…at the Veggie Valet!

Friday, April 3rd, 2015

Not much beats fresh, delicious vegetables and fruit, and there is a reason that the Uptown Farmers Market in North Central Phoenix is a cut above the rest.

On Saturdays, from 9:00 a.m. – 1:00 p.m., the Uptown Farmers Market will now feature The Veggie Valet, where you can purchase produce from any of the market’s vendors, and then bring it to the C-CAP high school students to mince julienne, slice, or dice – at no cost!

Uptown Farmers Market

So why are C-CAP students offering this convenient and complimentary service? Two main reasons – to practice their knife skills (which is fundamental for burgeoning chefs), and to give you an opportunity to make a donation to support C-CAP at any level.

“Our Chef students need an outlet to hone their knife skills,” says Nicole DeKruyter, Culinary Coordinator for C-CAP Arizona and C-CAP Alum.

“Our Chef students need an outlet to hone their knife skills,” says Nicole DeKruyter, Culinary Coordinator for C-CAP Arizona and C-CAP Alum.

As Bo Mostow, Market Manager for Uptown Farmers Market explains, “convenience matters.” So stop by The Veggie Valet, enjoy the market, and walk away with perfectly prepped produce.  We hope you’ll support C-CAP too!

Stay tuned…

 

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