Saturday, November 15th, 2014
We promised you pies. And we delivered. Apple pie. Vegan Pear Frangipane Tart. Pecan Delight. Pumpkin Pie. Banana Mascarpone Cream with a Curry Pineapple Compote. Toffee Sea Salt Pecan Chocolate Chip. Georgia Peach with Pecan Streusel. Apple Pie with Marble Crumb Topping. Gluten-free Almond Crème Pie.
We think we can safely say that pie night was a pie-normous success. But don’t take our word for it—check ’em out!
Many thanks to our wonderful alumni board for making the evening such a success, and to all of our competitors for making such delicious pies!
Did you miss this wonderful alumni event?
You’re in luck.
If you are a C-CAP alum, join us from 6-8 p.m. on December 1st for the C-CAP Alumni Holiday Dinner Party at 300 Jay Street in Brooklyn for a three-course Indian feast, games, raffles, prizes—and a photo booth. What more could a person want?
To attend, RSVP to Meghan Seradsky, C-CAP’s National College and Advisor and Alumni Coordinator, at email@example.com.
Saturday, November 8th, 2014
Here at C-CAP, we believe in practice. And pies. And practice making pies. And our alumni. And Thanksgiving! Were you planning to make pies for Thanksgiving? Would you like to practice first? Are you a C-CAP alum? Would you like to share your practice pie with fellow alumni in a warm and convivial atmosphere while sampling other alumni’s practice pies? Did we mention you can win a prize for said pies?
This Wednesday evening, November 12th, the Alumni Association is holding its Fall Meeting and First Annual Pie Contest at the C-CAP office, 505 8th Avenue, Suite #1400, New York City, where from 6:30-9:00 talented C-CAP alums will network, partake in lively discussion about “Defining Success,” and judge [read: eat lots of] pie! If you’re an alum, check out the details below and RSVP to Meghan Seradsky, National College Advisor and Alumni Coordinator at firstname.lastname@example.org. For all other C-CAP friends, be sure to follow our live posting of all ensuing deliciousness on our Instagram account, @ccapinc.
So get out your pie tins, preheat your ovens and prepare to whip, beat, pulverize [insert your own ambiguously aggressive baking verb here] the competition (or watch from the safety of the social media sidelines). The pie’s the limit!
Monday, November 3rd, 2014
Just when you think things can’t get more interesting, we have a week like this one! Have you been waiting to support C-CAP in its 25th year of transforming lives through culinary arts? Well, this week we have four amazing chances for you to do just that!
C-CAP DC Alum and Master Sommelier Carlton McCoy Runs the NYC Marathon for C-CAP
Because passing the Master Sommeliers exam (“hardest test in the world”) wasn’t quite hard enough, alum Carlton McCoy is running the NYC Marathon for C-CAP this Sunday, November 2nd! Show your support by contributing to his fundraising page, or making a poster and joining us to cheer him on! We couldn’t be prouder of this determined alum.
Dominique Ansel Launches His New Cookbook, The Secret Recipes, and Chooses C-CAP to Benefit from Proceeds
Have you been as obsessed with the cronut as the rest of us? Then you won’t hesitate to purchase this stunning new cookbook from Dominique Ansel in which he reveals his secret recipes—including how to make your own cronut at home! Purchase a personalized copy and $10 of the proceeds goes directly to C-CAP. Isn’t that a sweet way to contribute?
C-CAP Philly Fires Up the Culinary Scene with Their Annual IGNITE Benefit
If you’ve been following us on Facebook or our blog, you’ll know that our Philadelphia program is on fire! Support this wonderful program by buying a ticket to IGNITE: Firing Up Tomorrow’s Chefs this Monday night, November 3rd at The Dorrance H. Hamilton Enterprise Center for Culinary Arts at 6pm. Guests will enjoy a walk-around tasting of culinary creations from some of Philadelphia’s best chefs, assisted by C-CAP students, while sipping superb wines and craft beer. With food from 12th Street Catering, Alla Spina, Blackfish, Brûlée Catering, Classic Cake, Ela, Evergreen Cheese, The Night Kitchen, Restaurant Cerise, and Sbraga, it’ll be the hottest event in town, and your support of C-CAP is guaranteed to make you feel warm and fuzzy.
Feast Under the Harvest Moon with C-CAP Arizona…and Mayor Stanton of Phoenix!
What’s that? You’ve never dined al fresco under the Harvest Moon with the mayor of Phoenix? Well, we recommend that you grab this once in a lifetime opportunity!
Buy your tickets today for this unique dining experience under a full moon in central Phoenix this Thursday, November 6th. Located in the gardens of the PHX Renews property, guests will enjoy a cocktail hour followed by a three-course dinner of local, seasonal cuisine prepared by some of Arizona’s up and coming chefs and C-CAP alumni with Arizona wine pairings. What a night to remember!
No matter which way you choose to support C-CAP this week, we are grateful to have you participate. Have an exciting week, and—
Friday, October 24th, 2014
Taste Taste Taste – is the best way to describe C-CAP LA’s Sweet & Savory Spectacular this past Sunday, October 19th, at the International Culinary School at the Art Institute of California-Los Angeles. From Bucato‘s focaccia to the legendary Pink’s Hot Dogs to the LUXE Hotel’s shrimp street food to Jonathan Club‘s crispy hand cut Ahi tuna, every dish was more divine than the next.
There could not be a more impressive array of culinary talent, assisted by our very own C-CAP students and grads, gathered for this event, including amazing top LA restaurants Acabar, Angelini Osteria, Tavern, Jar, Chinois on Main, Connie and Ted’s and many more. Go to the S&SS Facebook Page for a full list of the star participants at https://www.facebook.com/events/365687206916729/, along with more fantastic photos at https://www.facebook.com/CCAPLA.
The Sweet & Savory Spectacular had something for everyone including an exciting cooking challenge starring our own C-CAP alumni, wine “how to” classes, and a Tea “Ching” class. The enthusiasm of the crowd was matched only by that of the participants and volunteers who graced the event. Our “Spirit Garden” proved to be the place to see and be seen with beautiful wines, spirits and robust local brews, where the crowd enjoyed toasting our C-CAP high school students.
Guests also raved about the amazing auction with prizes such as “Magical nights in Laguna with Dinner for Six at Broadway by Amar Santana (YES a wildly successful C-CAP grad!), as well as dinners atlocal restaurants, classic and valuable cookbooks, a private wood fired dinner for you and your best friends prepared by celeb-chefs, and so much more.
A BIG THANK YOU to Eric Boardman, Andy Harris, Terrie Cooper, Ann Flower, Steven Yamin, Gloria Mandel, Dalia Miller and other LA Advisory Board Members who contributed enormously to the fabulous success of this benefit! And All proceeds go to our wonderful programs and scholarships benefitting our talented C-CAP students.
And, of course, President Susan Robbins gives a HUGE thank you to our amazing LA Staff – Mitzie Cutler, Lorri Wressell, Lisa Fontanesi and Susan Fine Moore – who organized this sweet and savory spectacular!
Read more and check out these pics at
Friday, October 17th, 2014
In the spring, we brought you this story from our Philadelphia program of C-CAP students from Randolph High School winning a competition to provide a healthy and tasty entrée for school lunches. (Don’t remember that post? Read it here.)
We promised we’d update you when their Soul Food Chicken Wrap made its way onto the trays of Philly highschoolers—and that day has come! Check out some of the amazing press on their fantastic achievement:
“Students Have a Voice in School Lunch, Too” from The Vetri Foundation
The Culinary Voice: Students Design Healthy New School Lunch Menus from FoodFitPhilly
The school lunch revolution is in full swing, not only in Philadelphia but in Boulder, Colorado as well! C-CAP alum Natalie Quinn of our Hampton Roads program is a production cook in the Boulder City School District. Check out the amazing things they are doing with school lunches in her district:
“I am a production cook for Boulder Valley. We currently have three kitchens that feed the entire 48-school district. The school I was at last year produced 2,500 meals a day for 17 schools. We cook as much from scratch as possible, sometimes thousands of potatoes at a time. We cook local, free-range chicken that is never frozen and receive our ground beef fresh as well. Both our chicken and beef are delivered in bulk plastic reusable containers that our supplier picks up and refills for us. All three production kitchens compost as well. This is part of our green initiative. I enjoy playing a vital role in improving childhood nutrition. This is my true passion and what I received my Bachelor’s degree in at Johnson & Wales. I have always been grateful for the opportunity that C-CAP gave me to pursue my education and I hope one day I will be able to make an impact in a students’ live as well.”
We’re pretty sure you already are, Natalie!
Are you a C-CAP alum having an effect on nutrition in schools? Let us know!
Don’t forget to eat lunch, and—
Friday, October 10th, 2014
What could inspire you to run 26.2 miles?
For Carlton McCoy, it is C-CAP.
Carlton’s first taste for the food industry was helping his grandmother cook for her catering business, housed in a local church in D.C. His neighborhood was noted for its high crime rate and Carlton explains that if he stayed there, his future did not look bright. Then came C-CAP. Carlton enrolled in a C-CAP class at Anacostia High School and worked his way to the C-CAP Final Competition where he won a full scholarship to the Culinary Institute of America.
Carlton found his passion in wine and service working with top chefs of impressive restaurants including Eric Zeibold’s CityZen, Doug Anderson at the Four Seasons in D.C., Per Se with Thomas Keller, Marcus Samuelsson’s Aquavit, and Tom Colicchio’s Craft Steak. In recent years, Carlton has been thrilling palates in Aspen at The Little Nell, where he has worked his way up to Wine Director. But that’s not all.
In 2013, 63 candidates took the qualifying exam for the Master Sommelier diploma (known as “the hardest test in the world”) — and Carlton was one of four to earn the rank, joining only 219 worldwide. At the age of 28, Carlton McCoy became one of the youngest Master Sommeliers in the world.
After acing the hardest test in the world, most of us would be resting on our laurels. So what is driving Carlton to jump into this next challenge?
In his own words:
“So for some insane reason I decided to run the NY Marathon this year. Don’t worry, I’m not doing this for myself. The thought of missing out on so many great bottles of wine in order to wake up and run until I’m sick does not sound like the way I’d prefer to spend my summer. But nonetheless, I am running—for an amazing charity.
I met Richard Grausman and C-CAP as a high school student with little to no direction and a one-way ticket to disaster. C-CAP gave me an amazing opportunity and most importantly…. a big check for college! Without C-CAP, I would never have been able to accomplish what I have. For this, I’m forever indebted.
C-CAP has contributed millions of dollars to inner city kids like myself with great potential and no means. I ask you all to donate whatever you can to help more kids like myself to live up to their true potential…oh and please pray that I finish this race! Thanks.”
Most of us will never run a marathon. But we all have the ability to support Carlton as he runs for C-CAP! Visit this link to make a donation or leave him some words of encouragement. If you’re in New York on November 2nd, join us along the course as we cheer him on.
And, as always, don’t forget to—
Friday, October 3rd, 2014
Temperatures are dropping and the grey days are upon us. A perfect time for C-CAP grads working in the Sunshine State to send their sunny news and thoughts our way!
Senior Sous Chef, Waldorf Astoria, Naples FL
Art Institute of Philadelphia
“After 8 years working in Philadelphia, I moved with my wife to Southwest Florida to be the Senior Sous Chef at the Waldorf Astoria in Naples, Florida. I may not have gotten started if it weren’t for C-CAP Philadelphia. Along with winning a $34,000 scholarship to the Art Institute of Philadelphia, the program found me an internship that eventually led to my first job at Philadelphia Fish & Co. and opened the door for me to excel at what I love.”
Line Cook, Hot & Soul
Art Institute of Fort Lauderdale
Kenny is rounding out a year and a half at Ft. Lauderdale’s “trailblazing” Hot & Soul, making food the Sun Sentinel describes as “divine” and “extraordinary.”
“C-CAP gave me the necessary skills to stand above my classmates when I first started at the Art Institute and is the reason I am working in the restaurant industry.”
Visiting Instructor, Florida International University in Tianjin, China
Lecturer at Institute for Tourism Studies in China
David is also based in Florida—via China!
“I just finished my fourth and final semester as a visiting instructor with Florida International University in Tianjin, China. I taught Food Production Management and International Baking, Confections, and Desserts. I also finished my Masters degree last summer.”
Narcoossee, The Grand Floridian Resort & Spa, Disney World
Le Cordon Bleu Chicago
Danielle went to work at Disney World to make her dreams come true and by gosh, is she accomplishing it! After working at the Old Key West Resort, last year she received a promotion and a transfer to Disney’s signature restaurant, Narcoossee, at the Grand Floridian Resort & Spa. Along the way, she has been helping other C-CAP alums to settle in as they come for externships, says C-CAP Chicago Coordinator Nicola Copeland.
“C-CAP has been a huge help and a big part of the reason that I am where I am today. One day I hope to give back to the company who gave so many chances to me.”
Chef Manager, Compass Group, Florida
Baltimore International College
C-CAP New York
Roberto is celebrating a decade of working with Compass Group! Having worked in New York and Baltimore, he is now based in Florida where he is Chef Manager of a Compass Group account at a preparatory school.
Friday, September 26th, 2014
It’s not every day that celebrated chef Suzanne Goin calls you up and offers your students the chance to work with top chefs at one of LA’s hottest culinary events. Then again, with the mark C-CAPPERS are making on the LA culinary landscape, we’re grateful, but not too surprised!
Last weekend marked the 5th annual LA Loves Alex’s Lemonade to benefit Alex’s Lemonade Stand Foundation. Hosted by Chef Suzanne Goin with her business partner Caroline Styne (The Lucques Group), and Chef David Lentz of The Hungry Cat, it gathers together some of LA’s and the nation’s finest chefs, mixologists and vintners to earn money for this great cause. 21 C-CAP students were there to assist, serving food and learning lessons that will last a lifetime.Check out the list of talented chefs our students were helping!
Stefanie Kelly, C-CAP LA instructor who brought 8 students, had this to say: “What an amazing day! The feedback from the kids was epic—they tried all sorts of new foods: oysters, live uni and octopus!”
Recent Glendale High School graduate and C-CAP scholarship winner Jacob Funaro was excited to share his experience:
“It was amazing. I got to work with the chefs from Craft Restaurant and they let me plate all their food for the event and even are working on letting me stage there. Then, at the end of the event, I went to talk with John Besh because he is a Culinary Institute of America alum and I will be starting in March, and he was so excited and proud for me. And then I talked to Chef Michael Anthony because I want to win a Michelin star like him, and he gave me so much advice on becoming a chef. He said, “You’re going to CIA, right?” and I say yes and he goes, “Here’s my business card; when you need a externship call me,” and I thought that was the end of the conversation—but then he said, “Do you want my book?” and I say, “Yes, please!” and he signed it and said, “I hope this makes you a better chef.” I had a great time at this event!”
C-CAP had a very visible presence—even Chef Chris Bianco of Pizzeria Bianco wore a C-CAP hat! “I gave it to him since he said he would wear it in his restaurant!” says Lorri Wressell, C-CAP LA’s Career Advisor and Event Planner.
Big thanks to Suzanne Goin and Caroline Styne for including C-CAP in this exciting event! Check out more amazing pictures of our students here!
Are you based in LA? Mark your calendars, because we have more great chances coming up to see C-CAP students in action and support our great cause!
Buy your tickets now for next week’s exciting sneak peek at Neal Fraser’s newest venture Redbird (October 2 at 6 p.m.)! Join C-CAP LA for The Official preview event at Chef Neal Fraser’s much-anticipated restaurant located in the rectory of Vibiana Cathedral downtown. Tickets can also be purchased by calling 818-756-1260.
Then join us on October 19th for C-CAP’s Sweet and Savory Spectacular, co-hosted by Chef Suzanne Goin and longtime C-CAP supporter Pastry Chef Sherry Yard.Guests will enjoy a craft beer, premium wine, & spirits garden along with a myriad of Sweet & Savory tastings from 40 of Los Angeles’ top chefs including Michael Cimarusti, Duff Goldman, and Jet Tila, pastry chefs including honorary chair Sherry Yard, coffee and tea purveyors, and other specialty vendors; classes/demonstrations from recognized experts in their fields; the “Sweet & Savory Challenge” where C-CAP graduate chefs will compete using a mystery basket of mandatory ingredients and a specific time limit; and an exciting Silent Auction with one-of-a-kind items. Tickets can also be purchased by calling 818-756-1260. Special discounted tickets if you attend both events!
Then clear your TV schedule for January when you can watch C-CAP alums Executive Chef Dustin Trani’s restaurant DOMA and Mixologist Devon Espinosa’s The Church Key as they compete for best new restaurant in LA on this new Bravo show!
What an exciting social calendar you are about to have! Look forward to seeing you and—
Friday, September 19th, 2014
This past Monday night, September 15th, will go down in C-CAP history as a night to remember—C-CAP’s inaugural Washington, D.C. benefit honoring Richard Sandoval, an extraordinary chef who has proved an incredible mentor and a shining example to young culinarians everywhere.
We saw friends old and new, and sampled glorious food from some of D.C.’s hottest chefs—Richard Sandoval of Zengo, Toro Toro, and Masa 14, Haidar Karoum,of Proof, Estadio & Doi Moi, Kazuhiro Okochi of Kaz Sushi Bistro and Masa 14, Roberto Donna of Al Dente and Alba Osteria, and Michel Richard of Central. Guests were also treated to hors d’oeuvres from Troy Williams, C-CAP’s Washington, D.C. Region Culinary Coordinator and owner of The Spot On H, and C-CAP Alum Franz Corrales, Executive Chef for Sodexo USA at Covington & Burling LLP. And a big shout out to Josh Carin from Geppetto Catering, who did a stellar job helping us coordinate this event.
Joy. Elegance. Warmth. Generosity. Great food. Bright futures. Check it all out in the pictures below!
From left to right:
Back row: William Hoover*, 2011 Scholarship recipient of the Art Institute of D.C., now a Line Cook at DECANTER in The St. Regis Hotel; Troy Williams, Washington, D.C. Region C-CAP Culinary Coordinator; Ian Barthley, local teacher with the C-CAP program for 14 years; Yvette Williams, Washington, D.C. Region C-CAP Program Coordinator
Front Row: Muriel Homesack, local culinary teacher whose students have received scholarships to attend Culinary Institute of America, Johnson and Wales University and Monroe College; Basia Davis*, 2009 Scholarship recipient of the Johnson and Wales University, now Manager at THE SPOT ON H; Richard Grausman, C-CAP Founder and Chairman; Susan Robbins, C-CAP President; Niasia Van DeCruze*, 2014 Scholarship recipient of the Art Institute of D.C, participated in Job Training at ESTADIO with Chef Haider Karoum
Many thanks to our amazing Chair of this event and outstanding C-CAP Board Member, Sandi Hallmark, who created this spectacular evening. We are so proud and grateful to our alumni, Franz Corrales who prepared delicious hors d’oeuvres, Master Sommelier Carlton McCoy, Wine Director at Little Nell, who selected the wine pairings, and Jocko Fajardo, who donated the spectacular floral arrangements and the guest giveaways of artisanal honey and olive oil. We are also so grateful to our wonderful donors: Béarnaise, Brasserie Beck, Cashion’s Eat Place, Cava Mezze, Charmer Sunbelt, DBGB Kitchen and Bar, Fiola, Geppetto Catering, Graffiato, Nopa, Panorama Bakery, Passion Food Hospitality, Perfect Settings, Ripple, and Zaytinya.
Last, but not least, thank you to our supporters who shared this beautiful evening with us. May it be the first of many!
Friday, September 12th, 2014
James Beard Foundation. C-CAP Students Assisting World Renowned Chefs. Live Auctions. Friday night. These are a few of our favorite things! And luckily, they are all coming together at the James Beard Foundation’s Taste Phoenix!
This spectacular event on September 12th will begin with a Cocktail and Tasting Reception at 7:00 with tastings by Charleen Badman of FnB, Cullen Campbell of Crudo, Silvana Salcido Espearza of Barrio Café, Joshua Hebertof Posh, and Gio Osso of Virtu. At 8:00, guests will be treated to a four-course seated dinner featuring the creations of Sherry Yard, Kevin Binkley and Paul McCabe. Also in attendance will bepast James Beard Award Winners for “Best Chef Southwest”: Nobuo Fukuda, Christopher Gross, Robert McGrath, and Janos Wilder.
Look out for 17 current C-CAP students in chef whites assisting the chefs throughout the evening. Then during the Live Auction, don’t miss your chance to bid on C-CAP’s stellar New York Getaway package: Dinner for Two at Betony, a stay at the Loews Regency Hotel, dinner for two and a hotel kitchen and rooftop garden tour at the Waldorf Astoria, and two VIP tickets to the C-CAP Annual Benefit! The best part? All proceeds from this item will go to C-CAP!
Many thanks to our friends at James Beard Foundation for including C-CAP in this wonderful event. We’re so grateful for this taste of generosity!
Now that you’re in the mood for adventures in Arizona, it is not too soon to get your tickets for C-CAP’s Harvest Moon Dinner on November 6th! With an hors d’oeuvres reception by C-CAP students and teachers and a three-course dinner by three illustrious C-CAP alumni, it’s sure to be delicious. The Mayor of Phoenix will be there—so should you!