Wednesday, November 27th, 2013
‘Tis the season to be thankful, and here at C-CAP we have so much to be thankful for!
We are so thankful to have the support of so many wonderful people and organizations that make our work possible: schools, colleges, teachers, students, chefs, dining establishments, foundations, businesses, individual donors – and you, gentle reader!
But today, we want to thank a very special category of C-CAP supporters whose donations touch the lives of every single C-CAP student: our product sponsors.
Each year, C-CAP teachers start the year in dread of empty school pantries. But then each year, our amazing product sponsors stock these school kitchens with their world-class ingredients and equipment so that our teachers can teach and our students can learn.
Ladies and Gentlemen, we give you our superheroes in the world of product.
To our friends at
Bush Brothers & Co.
– we couldn’t do it without you. WE ARE THANKFUL…for YOU!
[Click on the photo to enlarge.]
Happy Thanksgiving to ALL our supporters!
Friday, November 22nd, 2013
Time Magazine. The New York Times. Women Chefs and Restaurateurs. The James Beard Foundation. Victoria Kitsos. Wendi Velazquez. Susan Robbins. C-CAP.
What do all these parties have in common? This past week, they all weighed in on women’s roles in the culinary industry.
On Thursday, November 7th, Time Magazine published a cover story called “The Gods of Food: Meet the People Who Influence What (and How) You Eat.” Surprisingly, all of the chefs profiled were men.
And then ALL of these things happened.
On Monday, November 11th, The New York Times “Room for Debate” page began publishing a series of responses to the question “Why Do Female Chefs Get Overlooked?” Those responses came from Amanda Cohen (Chef, Dirt Candy), Gabrielle Hamilton (Chef, Prune), Alan Richman (Writer), Gina DePalma (Pastry Chef), and Anita Lo (Chef, Annisa). The conversation continued in articles, on blogs and in forums across the country.
On Wednesday, November 13th, Women Chefs and Restaurateurs (WCR) held a panel discussion featuring Anita Lo, Heather Carlucci (former Executive Pastry Chef of PRINT, and founder of Chefs for the Marcellus), and our own C-CAP alumna and Meatless Monday scholarship winner Victoria Kitsos (currently a student at City Tech). The topic of the panel was Celebrating the Future of Women in the Industry, with our own Ms. Kitsos representing the future. She highlighted how C-CAP staff had mentored her and gave her opportunities she never thought possible. President Susan Robbins emphasized C-CAP’s role in nurturing our female students and alums to broaden their opportunities in the industry and create the “gods” of tomorrow.
On Friday, November 15th, the James Beard Foundation held their gala “Women in Whites,” featuring a menu entirely crafted by female luminaries Melissa Kelly, Barbara Lynch, Sherry Yard, Dominique Crenn, and Kristen Kish, with wine by Merry Edwards, cocktails by Audrey Saunders, and bread baked by women trained at non-profit Hot Bread Kitchen. The evening celebrated women who have profoundly impacted the world of food and drink, a cause in which JBF has become hugely involved since the founding of The James Beard Foundation’s Women in Culinary Leadership Program last September. Susan Robbins and our alum and James Beard Scholarship winner Wendi Velazquez (soon to begin her training at CIA) were honored to attend.
The question that lingered from these conversations was how best to support our female culinary professionals. C-CAP continues to be involved in this dialogue, so we wanted to
give our own illustrious female alumni a chance to voice their own perspectives. What challenges do they face? What advice can they share? In a special C-CAP Extended Edition, we give you:
Women in Culinary: C-CAP Responds
Berenice Cabrera (C-CAP NY), Line Cook, Dos Caminos Soho
Jessica Gallegos (C-CAP AZ), Restaurant Chef, Grand Wailea, A Waldorf Astoria property
Emily Rosenberg (C-CAP LA), Pastry Junior Sous Chef, Four Seasons Resort Maui at Wailea
Nicole DeKruyter (C-CAP AZ), Store Manager/Executive Chef, Cartel Coffee Lab, Phoenix
Giovanna Delli Compagni,(C-CAP AZ) Chef Tournant, Asiate at The Mandarin Oriental
Stephanie Grajales (C-CAP NY), Pastry cook, Auden Bistro at the Ritz Carlton Central Park South
What is your leadership style?
Giovanna: As a leader, I like to inspire and motivate the members of the team. I believe that group work can stir up new ideas and new approaches. Moreover, it can provide the team with the morale and enthusiasm needed to reach targeted goals. I also believe that teamwork can always lead to a higher level of creativity and spirit among all members.
Berenice: I like teamwork. At the end of the day, we are all on the same team and the end goal is to make the guest happy. I am learning to delegate tasks to my fellow co-workers to get the job done. I try to assign tasks to their strengths knowing who can do what in the amount of time it needs to be done.
Emily: I like a hands-on approach to leadership. I feel that a chef needs to be familiar with the tasks that they are asking their employees to perform. That way, the chef knows the kinds of challenges their employees face, and can coach on the proper method to achieve a consistent product.
What’s the biggest challenge of being a woman in the kitchen?
Stephanie: At first, the biggest challenge was proving my ability to do the job as well as anyone else. You have to put your sensitivity on the back burner. The kitchen is a demanding place and you have to be broken down to be built back up even stronger. By that I mean I’ve cried many times due to the pressure, but have come back twice as strong.
Emily: I have been lucky enough to work in kitchens where gender doesn’t really enter into the equation. I feel that a cook or chef should be judged based on their skill set and competency and not on their sex. It takes a certain type of person that can excel at cooking in a kitchen, and I’ve met both female and male cooks who have this quality.
Berenice: A woman usually has to prove herself in the kitchen. Personally, when I first became a line cook from a pantry cook, I had to deal with male co-workers’ comments like “A girl on the line?”, “Girls aren’t line cooks”. That just gave me motivation to perform at the best level I could. Once I proved I could roll “like one of the guys” the comments stopped. I am now considered lead line cook.
Nicole: My biggest challenge in the kitchen is probably physical restraints: not as tall as the guys, not as strong. I had to learn to be quicker mentally to make up for my shortcomings physically. I’m also a bit stubborn and don’t like to ask for help lifting something, so I come up with creative ways to do it myself.
What’s the biggest advantage of being a woman in the kitchen?
Nicole: Through my experience, I find organization and communication to be the two most important qualities as a chef/cook. Women tend to be more organized and often are better communicators.
Berenice: I think that the biggest advantage of being a woman in the kitchen that is my feminine side can help maintain a balance. In my experience, males are more likely to get angry and amped up; we tend to be more considerate and sensitive. It’s nice to be able to keep things in check and calm it down so we can focus on getting the job done.
Who are your female culinary role models?
Berenice: Personally, my female culinary role models are the executive sous chefs of Dos Caminos: Chef Tina Paraponiaris, Chef Aurora Moreno, Chef Joy Strang, and Chef Melissa Rosario. Being all women, it’s a true inspiration. Having worked with all of them personally at some point in my career, they inspire me to follow in their footsteps some day.
Nicole: I have never worked for a female chef, but I recently read April Bloomfield’s book A Girl and Her Pig and I absolutely adore her cooking and plating style!!
Stephanie: I have never had the honor of working with a female pastry chef. I have worked with several male chefs who have each greatly influenced my work. I owe them many thanks.
Jessica: My female culinary role models are Christina Tosi (Momofuku Milk Bar), Elizabeth Falkner (Corvo Bianco) and Nancy Oakes (Boulevard, Prospect)!! –
What advice would you give to a young woman starting her first culinary job?
Stephanie: Stay strong and try your best to be the best at what you do. You can always learn something new. Your colleagues can be a source of knowledge, too. Most importantly, always ask questions.
Berenice: Don’t let any comments get inside your head. Work hard and be the best you can be. Performance will do the talking for you. Ask a lot of questions and don’t be afraid of making a mistake. Let each day be better than yesterday.
Jessica: Starting from the beginning and from the bottom will be hard for the first few years. There will be times you want to quit, but don’t!! Keep at it, and sooner rather than later you’ll be confident and more comfortable with your self and with what you do! Never try being someone else – just be you.
Emily: Learn everything that you can, and don’t be afraid to ask questions. This doesn’t just apply to your first job; I still find that I learn new techniques and tricks for things I’ve made a hundred times whenever I work with new people. Also, take notes whenever someone shows you how to do something. Draw diagrams if it helps you, and then you will be able to make a recipe or plate a dish the exact same way every time. Consistency is very important in this industry.
Friday, November 15th, 2013
At C-CAP, we always do things in a big way! This past week, the country saw not one, but three C-CAP fundraisers! Wonderful times were had by all. Read on to hear more about these three festive events and what’s coming next near you!
Jr. Benefit (credit Allen and Kristina of Foodie Pleasure)
On Monday November 11th, New Yorkers gathered in Ginny’s Supper Club at Marcus Samuelsson’s Red Rooster in Harlem for the 5th Annual Junior Benefit, A Taste of Fall. Accompanied by the sweet sounds of the David Grausman Trio, guests indulged in divine samplings from C-CAP alumni chefs and our host, Red Rooster. Check out the photos below for just a taste of what a fantastic evening it was! Thank you to our wonderful beverage sponsors, Charmer Sunbelt and Chopin Vodka; the generous restaurants of our alumni chefs (Dos Caminos, Lexington Brass, The General, The Marriott Marquis, Melvin’s Juice Box at The Dream Downtown, The Meatball Shop, Auden at the Ritz-Carlton Hotel, and Chadwicks); our host, the amazing Red Rooster; our alumni, who never fail to impress; and the indefatigable C-CAP Junior Committee for an unforgettable night!
Jr. Benefit, Cesar Gutierrez (credit Lauren Sowa)
Can’t wait to celebrate in New York with C-CAP again? Join us for our Annual Benefit on Tuesday, March 4th. Tickets can be purchased by calling 212-974-7111 or emailing Emily at firstname.lastname@example.org.
Meanwhile, that same evening in Los Angeles, C-CAP supporters were treated to a unique evening at gourmet market and French bistro, Monsieur Marcel. In the first hour, guests indulged in holiday shopping in the market while enjoying a walk-around hors d’oeuvres tasting from stations run by six C-CAP LACES (Los Angeles Center for Enriched Studies) students in their chef whites. This was followed by a delicious three-course bistro dinner from the chefs at Monsieur Marcel. A big thanks to our LA Advisory Board for such an unprecedented evening!
Hoping to attend another C-CAP event in LA? Look for their next fabulous event on February 3rd at Lukshon when star Chef Sang Yoon, of Father’s Office and star pastry chef, Sherry Yard of Helms Bakery, give you an unforgettable culinary evening!
IGNITE (credit Jennifer Lea Cohan)
And last, but certainly not least, Tuesday was an auspicious night in the Philadelphia Region; not only was it 11.12.13, it was also their first annual fundraiser, Ignite: Firing Up the Chefs of Tomorrow. 100 guests sampled dishes from Distrito, Heirloom, Le Castagne, Belle Cakery, CCE Catering, Continental Mid-town, McCrossen’s Tavern, ModoMio, and R2L while sipping beer donated by local brewery, Victory. This event could not have happened without the students of Philadelphia and Delaware County, as they provided the graphics for our invitations and banner (Edison/Fareira High School), music (Philadelphia High School for the Creative and Performing Arts), and of course, our own C-CAP students who helped cook, plate and eat the delicious food! It was a glorious night of food, fun, and new friends.
IGNITE, C-CAP whisks (credit Jennifer Lea Cohan)
It’s been a red-letter week for C-CAP! Thank you to all who attended and otherwise supported our events. Now that our Benefit Extravaganza Week is over, what will we accomplish this week?
Friday, November 8th, 2013
Chef Michael White
The C-CAP Annual Benefit in March is a highlight of the year: a chance to celebrate a chef for his unmatched contribution to the culinary world; a chance to identify a role model for our students and alumni; and a chance to show C-CAP supporters our chefs’ glorious food. In short, an amazing night! This year, we are thrilled to announce that we will be honoring the extraordinary Chef Michael White! The event will be chaired by his visionary business partner, Ahmass Fakahany.
Like many of our C-CAP students, Chef White discovered his calling for cooking, followed his passion, and transformed his life. Traveling from his native Wisconsin to Chicago, he began his culinary journey at the flagship Italian restaurant, Spiaggia. Like our C-CAP students, mentorship made all the difference in White’s life, working under culinary giant Chef Paul Bartolotta in the kitchens of Spiaggia. White attended Kendall College then followed his heart and his mentor’s lead to Italy to learn Italian cuisine and culture from the inside out. White spent seven years in Italy, working and learning at the legendary Ristorante San Domenico in Imola before returning to Chicago as Chef de Cuisine at Spiaggia, the very restaurant that gave him his start. From there, White moved to New York and became Executive Chef at Fiamma Osteria.
Then, in 2007, White’s life would change forever when he partnered with businessman and former Merrill Lynch & Co. President and COO Ahmass Fakahany to open Due Terre in New Jersey. Together, the pair began an enviable, highly-ranked fleet of restaurants, all with the unique combination of superlative Italian cuisine and easy, mid-Western hospitality. From the elegance of Marea to the comfort of Nicoletta; from the class of Ai Fiori to the warmth of Osteria Morini, White keeps garnering stars and awards for his work. The spread of restaurants in White and Fakahany’s Altamarea Group now stretches from New York to Hong Kong, with stops in Istanbul, London and New Jersey.
Chef White’s new cookbook, Classico e Moderno, was released this week to great acclaim. Publisher Weekly says, “…this cookbook is a masterpiece of culinary acumen and perfection in presentation.” Can’t wait to get your copy? Your purchase of a top-level VIP ticket for the 2014 Annual Benefit will include a copy of this cookbook masterpiece signed by Chef Michael White himself! Call Emily at C-CAP to reserve your tickets (and your cookbook!) today at 646-790-4505.
A visionary, a self-starter, and an extraordinary talent, we are so proud to be honoring Chef Michael White. To hear more exciting updates on our extraordinary chef and the evening we’re planning in his honor.
Thursday, October 31st, 2013
Looking for the perfect creepy concoctions to serve at your Halloween party? C-CAP’s personal “Halloween Drink Master” Larry Purvis has the drinks for you!
When not serving as our Dark Lord of Drink Creation (mwa ha ha!), Larry Purvis is the Bar Manager for one of the Nederlander Organization’s nine Broadway theaters, crafting unique drink experiences inspired by each show. Larry is a graduate of our C-CAP NY program, a top scholarship winner, and a double graduate of the culinary program at Johnson & Wales University, receiving both a BA and an MA. His favorite Halloween candy is an Almond Joy. His favorite Halloween costume ever? A Vampire Samurai Assassin (obviously).
Because he’s just that awesome, Larry will also be serving up delicious fall-themed cocktails at our Junior Benefit, A Taste of Fall on November 11th. (Have you bought your tickets yet? Click here!) Join us at Ginny’s Supper Club at Red Rooster on November 11th to meet Larry and sample the range of his mixology brilliance – yet another reason you won’t want to miss this event!
Double, double toil and trouble;
Fire burn and cauldron bubble.
…Prepare the way for these sinister and spooky libation sensations!
2 liters Mountain Dew
1 pint lemonade
1 packet blue raspberry Kool Aid
Mix the lemonade and Mountain Dew, then sprinkle in some of the Kool Aid drink mix until it’s a bright shade of green. Serve with ice!
Dirty Bath Water
2 liters lemon-lime soda
1 package frozen lemonade
1 small tub of rainbow sherbet
1 handful of after dinner mints
Prep the lemonade mix according to directions and mix with lemon-lime soda. Add sherbet and stir. The mixture will have a semi-foamy, funky grey color. Drop a handful of colored after dinner mints to simulate miniature bars of soap.
If you try out these recipes, post pictures to our Facebook page so we can see the gruesome results.
Happy Halloween from all of us at C-CAP!
Thursday, October 24th, 2013
Fall. We know you see it. We’re sure you feel it. You might even smell it. But have you tasted it? Well, we have and it tastes delicious! Now’s your chance when you join us at C-CAP’s 5th Annual Junior Benefit: A Taste of Fall. If you’re a young professional with an interest in good food and doing good in the world, then this is the event for you!
Taste of Fall 2012
Taste of Fall 2012
Taste of Fall 2012
What: A walk-around tasting featuring C-CAP graduate chefs from NYC’s top restaurants. Guests will also enjoy wines, cocktails, live music and an exciting silent auction at one of the city’s hottest venues. The evening will honor young philanthropists, Alexandra and Nicole Leavenworth, and all proceeds will be used to support C-CAP’s life-changing programs for disadvantaged high school students.
When: Monday, November 11th from 6:30 pm – 9:00 pm
Where: Marcus Samuelsson’s Ginny’s Supper Club at Red Rooster in Harlem.
Why: Here are our top five reasons you won’t want to miss this event!
1) Support a great non-profit and the futures of talented young chefs.
2) Tickle your taste buds with the most delectable sweets and savories from these amazing C-CAP graduate chefs:
3) Spend the evening soaking in the jazzy 1920’s atmosphere of glamorous Ginny’s Supper Club. Fedoras welcome, but not required.
4) Chopin Vodka, “the world’s finest single ingredient vodka,” and Charmer Sunbelt will be our wonderful beverage sponsors. Cheers to that.
5) You were looking for a Michael Kors handbag? Or Yankees tickets? Or dinner for two at hotspot SD26? No problem – we’ve got ‘em. Bid on those and more in our fabulous silent auction.
How: We thought you’d never ask! To order your tickets today, go to http://atasteoffall.bpt.me/
We can’t wait to see you there!
And in other news…
(We get by with) A little help from our friends…
This weekend, 38 C-CAP students and alumni worked 65 shifts at the prestigious New York City Wine & Food Festival. If you’ve never been, let us tell you – it is quite the event! In addition to working our C-CAP table, our students helped chefs load in, set up, prep and plate delicious tasting portions; they staffed everything from the Grand Tasting to Tacos and Tequila; they attended demos given by celebrity chefs. And ultimately, they helped their chefs break down their stations and load out, ending what was a truly educational weekend.
Event Sponsor ShopRite was so impressed with their work that they donated sponsor products from the event to C-CAP. After making gift bags for the participating student volunteers, the remaining goods will be used to help stock high schools’ kitchens within the metropolitan New York area!
New York City Wine and Food Festival: we were so glad to be part of such a wonderful weekend. ShopRite: we couldn’t be more grateful!
Friday, October 18th, 2013
You’ve seen the column in the New York Times; now, keep track of C-CAP alumni from our seven locations as they move up in the world! Congrats to our industrious alumni and the employers who believe in them as much as we do!
Chefs with New Ventures
- Swainson Brown (NY, 1998), graduate of The Art Institute of New York City and formerly Executive Chef at Café Katja, will be Executive Sous Chef at The Writing Room opening in Manhattan this fall.
- Mehdi Chellaoui (NY, 2001), graduate of The Culinary Institute of America and formerly Chocolatier at Dork Chocolates, is now Owner/Chocolatier of Chellaoui Chocolatier.
- Devon Espinosa (LA, 2000), graduate of The Culinary Institute of America and formerly Mixologist at Pour Vous, will be the Beverage Director at The Church Key opening in West Hollywood this fall.
- Kelvin Fernandez (NY, 2003), graduate of The Culinary Institute of America and formerly Executive Chef at The Strand American Bistro, will be the Executive Chef of Blend on the Water opening in Long Island City, Queens this fall.
- Jared Porter (AZ, 1999), graduate of The Art Institute of Phoenix and formerly the Executive Chef at The Parlor Pizzeria, will be the Executive Chef of Clever Koi opening in Phoenix, Arizona this fall.
Moving On and Moving Up
- Brian Archibald (AZ, 1999), graduate of California Culinary Academy and formerly Executive Chef at the Renaissance Phoenix, is now the Executive Chef at Hotel Sorella Country Club Plaza in Kansas City, Missouri.
- Veronica Arroyo (AZ, 1999), graduate of Scottsdale Community College and formerly Executive Pastry Chef at Bourbon Steak Scottsdale, is now Executive Pastry Chef at Bourbon Steak Union Square in San Francisco.
- Terra Chapman (LA, 2009), graduate of Johnson & Wales and formerly a Line Cook at The Cheesecake Factory, is now a Flavor Lab Technician at Brand Aromatics, Inc. in New Jersey.
- Gwendolyn Gilbert (Chicago, 2004), graduate of Sullivan and Roosevelt Universities and formerly a Store Manager at Starbucks, is now a Store Manager at ALDI Grocery in Chicago.
- Katteryn Hernandez (LA, 2002), graduate of The Culinary Institute of America and formerly Bar Manager at The Four Seasons at Beverly Hills, is now Operations Manager at Wolfgang Puck Catering in Los Angeles.
- Melinda Hudson (NY, 2005), graduate of The Culinary Institute of America and formerly Head Cook of Sodexo at Laurel Regional Hospital, is now the Food Service Retail Manager of Sodexo at Prince George’s Hospital Center.
- Carlton McCoy (DC, 2002), graduate of The Culinary Institute of America and formerly Assistant Wine Director at The Little Nell in Aspen, Colorado, has passed the exam for Master Sommelier and has been promoted to Wine Director.
- Oscar Melendez (LA, 2009), graduate of The Art Institute of California – Los Angeles and formerly a Line Cook at Le Merigot, a JW Marriott Beach Hotel & Spa, is now the Lead Cook at Pedalers Fork in Calabasas, CA.
- Lasheeda Perry (Philadelphia, 2004), graduate of Johnson & Wales and formerly Pastry Chef at The Four Seasons Los Angeles at Palo Alto, is now the Pastry Chef for a new account from Bon Appétit Management Company.
- Veronica Rivera (NY, 2009), graduate of New York City College of Technology and formerly a Pastry Cook at Locanda Verde, is now Pastry Sous Chef at American Cut in New York.
- Emily Rosenberg (LA, 2000), graduate of The Culinary Institute of America and formerly the Pastry Chef de Partie at The Four Seasons Los Angeles at Beverly Hills, is now the Junior Pastry Chef at The Four Seasons Maui at Wailea in Hawaii.
- Rigo Salas, (LA, 2003), graduate of The Restaurant School at Walnut Hill and formerly a Line Cook at the Four Seasons Los Angeles at Beverly Hills, is now Executive Sous Chef at Cleo in Los Angeles.
- Sylva Senat (NY, 1996), formerly Executive Chef at Tashan, is now Executive Chef at The Saint James in Philadelphia.
- Dustin J. Trani, (LA, 2002), graduate of Los Angeles Harbor College and formerly a Line Cook at J. Trani’s, is now the Executive Chef at DOMA in Los Angeles.
- Marshay Wallace (Chicago, 2006), graduate of The Restaurant School at Walnut Hill and formerly the Food and Beverage Manager at Starwood Properties in Philadelphia, is now the Banquet Manager at The Grand Hyatt in Washington D.C.
- Alexis Wilson (MD, 2013), enrolled at Prince George’s Community College and formerly a summer intern at Fiola, is now a full-time Prep Cook at Fiola in Washington D.C.
Thursday, October 10th, 2013
Did you know? Arizona is the only C-CAP location where we work statewide – so it’s no wonder there are always fun and exciting C-CAP events taking place there!
Eat your (just) desserts first!
This Saturday October 12, female chefs from around the Phoenix area will gather at the Art Institute of Phoenix as part of Getting Our Just Desserts, a benefit for C-CAP. This will be the fourth year C-CAP will be celebrating female chefs with this event. Says C-CAP Arizona Program Director Jill Smith, “In an industry where male chefs are eminently more visible, this is really the only event that I know of that features exclusively women chefs.”
Alumna Therese Hills of My Sweet Blessings Bakery
Getting Our Just Desserts will feature sweet and savory dishes from two dozen of Arizona’s most accomplished female chefs. (For a full list of participating chefs, click here.) Among their number are 2006 C-CAP graduate Nicole DeKruyter, and 2008 graduate Therese Hills representing My Sweet Blessings Bakery (for which she is Chef and Owner). 2008 graduate Kailey Fierro will be assisted by current C-CAP students in demonstrating and serving Omelette au Cointreau from a recipe by our very own founder, Richard Grausman. (Have you been meaning to buy his cookbook? It’ll be on sale there – and here!)
Hannah Gabrielsson of Beaver Choice
In addition, this walk-around event will feature a Four-Course Wine Tasting featuring wines from female-owned vineyards paired with food prepared by chefs from the Art Institute. Demonstrations include chocolate showpieces made by Art Institute chefs, and tea brewing and tastings by C-CAP teacher Debbi Snyder of Dilmah Teas from Sri Lanka.
The icing on the proverbial cake? The funds collected will go towards a scholarship for a C-CAP Arizona student. Last year, scholarships worth over $511,000 were distributed to 31 AZ seniors for pursuing their college dreams.
Don’t have your tickets yet? Don’t delay! For only $35 you too can be part of this wonderful afternoon; click here to purchase.
One Taste of C-CAP is Never Enough
Can’t get enough of C-CAP in your life? Join us again on the following Friday evening, October 18th, for the Phoenix stop of James Beard Foundations’ Taste America to be held at the Westin James Kierland & Spa in Scottsdale AZ at 8:00 pm (with a reception to begin at 7:00 pm). The James Beard Foundation has long been a friend of C-CAP, and we are so honored that they will be contributing a portion of their Phoenix proceeds to C-CAP. Their exclusive dinner, Best Chefs: Southwest, will feature a menu created by James Beard Award winners Suzanne Goin of Lucques; Chris Bianco of Pizzeria Bianco; Nobuo Fukuda of Nobuo at Teeter House; Christopher Gross of Christopher’s and Crush Lounge; Vincent Guerithault of Vincent on Camelback; Robert McGrath of Check, Please! Arizona; and Janos Wilder of Downtown Kitchen & Cocktails, all assisted by C-CAP students. Click here for tickets and more information.
Kudos to our busy C-CAPPERS in Arizona!
Saturday, October 5th, 2013
Quick! Can you name six different kinds of prosciutto? Can you discuss the concepts of wellness and sustainability? Or explain how cheddar ages? Have you ever eaten sea urchin foam on a sous vide egg with caviar? Can you tell a group of chefs in a minute or less what C-CAP does and why it’s awesome? Thanks to a weekend spent at StarChefs.com ICC and Restaurant Associates Innovation Summit, our C-CAP students can!
C-CAP students spent the weekend perfecting new skills, trying new foods, and expanding their minds.
The Restaurant Associates Innovation Summit took place in the Prince George’s Ballroom: a beautiful, bustling place full of wonderful food and palpable camaraderie. Restaurant Associates chefs from across the country shared the line from station to station, creating delicious samples for attendees. C-CAP’s table was staffed by Christine Lee, C-CAP Career Advisor, and C-CAP students who held summer internships at Restaurant Associates accounts. One student intern even spotted her Executive Chef working at the booth opposite C-CAP’s! Our booth was a great place to learn about C-CAP, sample a delicious cookie, and hear the students’ gratitude to Restaurant Associates for the amazing mentorship they experienced this summer. A big thanks goes to Compass Group and Restaurant Associates for the chance to participate in this special event!
The festivities continued at StarChefs.com ICC where students were exposed to all things culinary – on a large scale! Filling the Super Pier on Manhattan’s west side, attendees experienced workshops, competitions, pop-up restaurants, food carts, and booths showcasing interesting products and delicious samples. The C-CAP booth was staffed by C-CAP student volunteers and C-CAP Culinary Coordinator Alex Olsen, and was well stocked with C-CAP literature, posters of students throughout the years, and those wonderful cookies! Working from a recipe by C-CAP Alumna Rachel Lansang-Hidalgo, C-CAP students at William Grady, Long Island City, and Port Richmond High Schools made delicious bite-sized Rosemary Honey Cookies with a Guittard Chocolate ganache. They were a huge hit! Also a hit was C-CAP Alumnus Thiago Silva in the pastry competition; not only was his pastry amazing but he looked super sporting a C-CAP wristband while he cooked!
A huge thank you to Restaurant Associates and StarChefs for supporting us; to StarChefs for our student, teacher and alumni passes; to Grady, LIC and Port Richmond students and Chef-Instructors for producing the cookies; Rachel Lansang-Hidalgo for the use of her recipe; Guittard for the chocolate; and our student volunteers for representing C-CAP so beautifully!
Thursday, September 26th, 2013
If, on Monday night, you happened to be walking by East 60th St. in New York –
And if, peeking in a doorway of a tucked-away Mediterranean paradise called Amali, you happened to see –
A beautiful candle-lit room –
Young professionals enjoying each other’s company –
Delicious food and elegant drinks –
An energy and enthusiasm radiating out onto the street –
Pride and joy on each person’s face for being a part of this whole –
…Then you were at the C-CAP Fall Alumni Mixer!
This past Monday night, three-dozen C-CAP graduates from 1994 through 2013, representing four C-CAP locations (New York, Chicago, Philadelphia and Arizona), met and mingled, shared laughs, stories, and advice. There was a raffle. There were nifty C-CAP wristbands (thanks to our amazing donor, Wristbands.net). There was plentiful food and drink served in a gorgeous location (huge thanks to Lindsay Appelman, Chef Junior Borges, and the amazing team at Amali). There were speeches, and laughter, and even singing. But above all, there was pride. Can you see it on these faces?
For more pictures check out our Facebook page here!
The best thing of all? It’s simply the beginning. On Monday night, National College Advisor and Alumni Coordinator Meghan Seradsky announced the formation of the C-CAP Alumni Association. The Association will be led by alumni with the goal of helping them connect through C-CAP events, socialize with each other, educate themselves through professional development and scholarship opportunities, and give back to C-CAP through volunteering, mentoring students, and fundraising events. The first meeting will be held on Monday, October 28th and we encourage all alumni to attend! Raise your voice and shape the future of alumni events!
Can’t wait until the next Alumni event to brush shoulders with C-CAP? Check out these C-CAP events happening around the country this fall!
National Fall Lineup: Coming soon to a C-CAP Location near you…
9/29-10/1 – StarChefs.com International Chefs Congress – C-CAP is the Charity Partner for this NY event and will have a booth. C-CAP Teachers and Alumni over 18 attend for free! (Email email@example.com for more information.)
10/12– Getting Our Just Desserts – Over 20 top women chefs will provide sweet and savory tastings, each paired with one of four featured wines from Orangewood Wines. Mingle with C-CAP alumni, teachers and students as they volunteer their innumerable skills on this Saturday afternoon event at The Art Institute of Phoenix. Tickets are $35 and can be purchased here.
10/19 – County Line Orchard – Over 200 Chicago C-CAPPERS will engage in the ultimate autumnal behavior – apple picking! Students will travel to the orchard in Hobart, Indiana for this fall highlight.
10/28 – C-CAP Alumni Association Meeting – Calling all alumni! Come one, come all, and be a voice for the future of alumni events, continuing education and professional development. Meeting to be held at the Institute of Culinary Education in New York City from 2:00-3:30.
11/11 – A Taste of Fall: The Annual Junior Benefit – C-CAP graduates from top restaurants in NYC will prepare signature dishes for this delectable walk-around tasting event at Ginny’s at Red Rooster. For our young professionals crowd!
11/11 – C-CAP LA Dinner at Monsieur Marcel – A French dinner party to benefit C-CAP? Mais oui! Taste French cheese and wine, shop for holiday gifts, bid for auction prizes, and feast in true French bistro style. C-CAP students will be on hand to serve guests and talk about C-CAP. For more information on how to get tickets, call Gloria Barke at 818.756.1260.
11/12 – Ignite! C-CAP Firing Up Tomorrow’s Chef – Guests will enjoy a walk-around tasting of culinary creations from 12 of Philadelphia’s best chefs, assisted by C-CAP students, while sipping superb wines and craft beer. Buy your tickets here!