C-CAP Philadelphia Awards Ceremony

Today at the C-CAP Philadelphia Awards Breakfast, C-CAP Founder and Chairman Richard Grausman, C-CAP President Susan Robbins, C-CAP Philadelphia Director Vicki Grant, and C-CAP Philadelphia Coordinator Chef Wilhelmina Bell awarded more than $404,878 in tuition and cash scholarships during the awards ceremony hosted by The Union League of Philadelphia.

 Ten high school seniors from Philadelphia public high schools participated in C-CAP’s Cooking Competition for Scholarships.  C-CAP recreated the intensity of a four-star restaurant kitchen for the top challengers to face off in the savory and sweet Final Competition held recently at Drexel University.

 Here are our 2012 C-CAP Philadelphia Scholarship winners: 

 Frankford High School

Quinesha Gibson, Monroe College Full-Tuition Scholarship for the Bachelors, $58,500

Kevin Isley, Le Cordon Bleu Full-Scholarship for the Certificate Program ($17,500), C-CAP Education Scholarship ($1,000), total: $18,500

Bernard Lipscomb, Culinary Institute of America (CIA) Scholarship for the Associates ($49,980), CIA Community College Stipend ($2,400), total: $52,380

Jade Milner, Johnson & Wales University Full-Tuition Bachelor’s Scholarship, $104,448

Mikea Rivers, Monroe College Full-Tuition Scholarship for the Bachelors, $58,500

Chelsea Taylor, The International Culinary Schools/Art Institute of Philadelphia Full-Tuition Scholarship, $44,500

A. Phillip Randolph Career Academy

Vernon Barret-Dozier, Jr., C-CAP Education Scholarship, $2,000

Precious Terry, Monroe College Full-Tuition Scholarship for the Bachelors, $58,500

Murrell Dobbins C.T.E.

Rashad Dowd, C-CAP Education Scholarship, $2,000

Clarence Grimes, Indiana University of Pennsylvania Partial-Tuition Scholarship for the Culinary Arts Certificate Program ($4,500), C-CAP Education Scholarship ($1,000), total: $5,500

Follow-up: Marcus Samuelsson Competes on Chopped All-Stars Finale for C-CAP . . . and wins!!

Marcus went up against 15 of the most talented chefs in the country, in the Chopped All-Stars kitchen for the chance to win $50,000 for the charity of their choice. In the final round he competed against celebrity chefs Jeffrey Saad, Penny Davidi, and Michael Symon, and successfully pulled out the “W” for C-CAP. Thank you, Marcus for your continued support of C-CAP!

C-CAP alumni is a finalist on The Food Network series, The New Network Star

Tune in on Saturday, May 12 at 9pm/8c and Sunday, May 13 at 9pm/8c to watch the The Food Network’s new series, The New Network Star. C-CAP’s Yvan Lemoine is a finalist in the competition to claim culinary spotlight.

 Stay tuned!

C-CAP Hampton Roads Awards Ceremony

On Monday, April 23rd, C-CAP Founder and Chairman Richard Grausman and C-CAP Hampton Roads Director Tammy Jaxtheimer awarded $330,198 in scholarships and cash awards to 13 high school seniors during the awards ceremony hosted by Westin Virginia Beach Town Center. These aspiring chefs took what they learned during the school year and in two hours prepared a two-course French dinner, with the intent of securing a full-tuition scholarship.

Here are our 2012 C-CAP Hampton Roads Full-Tuition Scholarship winners:

VBTC/Green Run High School

Harald Ellorin, Johnson & Wales University Full-Tuition Scholarship, $104,448

Grassfield High School

Nicholas Gonzalez, Culinary Institute of America (CIA) Full-Tuition Scholarship for the Associate’s Degree Program ($49,980), CIA Community College Stipend ($1,200), total $51,180

VBTC/First Colonial High School

Jasmine Uzzle, Le Cordon Bleu Full-Tuition Scholarship for the Certificate ($17,500), HR C-CAP Education Scholarship ($1,250), total $18,750

Marcus Samuelsson Competes on Chopped All-Stars for C-CAP

Please tune in this Sunday, May 6th, to watch Chef Marcus Samuelsson battle it out against three other celebrity chefs in the Chopped All-Stars Grand Finale to win $50,000 for C-CAP.

Set your DVR or watch Chopped All-Stars this Sunday, May 6th, from 9:00–10:00 p.m. EDT on The Food Network.

Stay tuned!

On April 16th, the Careers through Culinary Arts Program (C-CAP) in Chicago awarded more than $350,000 in scholarships and cash awards to 20 high school seniors in Chicago. These 20 aspiring chefs took what they learned during the school year, and in two hours prepared a two-course French dinner, with the intent of securing a full-tuition scholarship.

Here are our 2012 C-CAP Chicago Full-Tuition Scholarship winners:  

Dunbar Vocational Career Academy

Passiyon Wyatt, The Art Institute of Atlanta Full-Tuition Scholarship ($43,740), Gourmet Housewares Scholarship ($1,000), total $44,740

Gallery 37 AAEP Culinary Arts Program/Lane Technical High School

Mary Geyer, Culinary Institute of America (CIA) Full-Tuition Scholarship for the Associate’s Degree Program ($49,980), CIA Community College Stipend ($1,130), Meatless Monday Recipe Contest Scholarship ($2,000), total $53,110

North Grand High School

Dora Marron, Johnson & Wales University Full-Tuition Scholarship, $104,448

Stay tuned!

Alumni Update:

Lasheeda Perry, C-CAP alum from Frankford High School in Philadelphia and Johnson & Wales University, will be on Sweet Genius tonight on the Food Network at 10:00 p.m. EST.

On, April 5th, the Careers through Culinary Arts Program (C-CAP) in New York awarded more than $460,000 in scholarships and cash awards to 20 talented and motivated high school seniors from public high schools in Brooklyn, Manhattan, Queens, and Staten Island during the Awards Ceremony hosted by The Pierre Hotel. A few days earlier these 20 aspiring chefs displayed what they had learned during the school year, when C-CAP recreated the intensity of a four-star restaurant kitchen for the top challengers to face off in the savory and sweet Final Competition at the Institute of Culinary Education (ICE).  Within a two-hour time limit, each aspiring chef prepared from memory a two-course French dinner—the same recipes used in all of C-CAP’s Cooking Competitions for Scholarships—Sûpreme Poulet Chasseur avec Pommes Château and Crêpes Sucrées with Crème Pâtissière and Sauce au Chocolat.

The students presented two perfect plates of each to a panel of judges including:

Marc Aumont, Pastry Chef, The Modern; David Chavez, Executive Sous Chef, Bouchon Bakery; Amy Eubanks, Executive Chef, BLT Fish; Cesar Gutierrez, Lexington Brass and C-CAP Alum; Mike Handal, Program Director of Culinary Arts, Institute of Culinary Education; Matt Hoyle, Executive Chef, Nobu 57; Kevin Lasko, Chef, Park Avenue Spring; Sara Moulton, Cookbook Author, Chef, and TV Personality; Toni Robertson, Executive Chef, Mandarin Oriental Hotel Group; Thiago Silva, Pastry Chef, Catch and C-CAP Alum; and Uwe Toedter, President, Les Amis d’ Escoffier Society of New York, former Executive Chef of Hilton New York Hotel.

Four competitors were awarded a private cooking class and dinner with celebrity chef Todd English, an “Epic Deal” sponsored by Groupon. The students awarded the “Epic Deal” were:

• Franco Barragan (Brooklyn resident), Food and Finance High School
• Karla Vargas (Brooklyn resident), Food and Finance High School
• Stephanie Shimabuku, Long Island City High School
• Antonio Tanzi, Tottenville High School

In addition, the first French Culinary Institute George Lang Scholarship for Restaurant Management was awarded to

C-CAP Alum Alvy Hippolyte, presently working at Eataly, as Assistant Manager of Bread Department. This scholarship is awarded to a C-CAP alumnus in support of his/her professional development in culinary arts.  The Restaurant Management Course provides a unique opportunity to gain the skills and knowledge necessary to open and manage a restaurant or foodservice operation.

2012 Scholarship Winners:

Brooklyn:

School for International Studies

• Oskana La Rode, Dr. Patricia S. Bartholomew Scholarship, $5,000
• Xzherieh Norris, New York Association of Culinary Professionals ($2,500), C-CAP Education Scholarship ($2,500), total $5,000
• Olushola Wadley, Culinary Institute of America Scholarship for the Associates ($49,980), CIA Community College Stipend ($2,400), total $52,380

Manhattan:

Food and Finance High School

• Franco Barragan (Brooklyn resident), C-CAP Education Scholarship ($3,500), Todd English Experience by Groupon, Inc. ($6,250), total $9,750
• Luis Lopez (Queens resident), C-CAP Education Scholarship, $3,000
• Ashley Medrano (Staten Island resident), Monroe College Full-Tuition Scholarship, $29,100
• Guillermo Moreno (Bronx resident), C-CAP Education Scholarship, $3,000
• Tianna Ottley (Brooklyn resident), Johnson & Wales University Full-Tuition Bachelor’s Scholarship, $104,448
• Nashali Rivera (Bronx resident), C-CAP Education Scholarship, $5,000
• Shania Thomas (Bronx resident), Culinary Institute of America (CIA) Matching-Tuition Scholarship ($6,000),

Elizabeth Alston Scholarship ($6,000), CIA Community College Stipend ($2,400), total $14,400

• Karla Vargas (Brooklyn resident), Culinary Institute of America (CIA) Scholarship for the Bachelor’s ($96,880),

CIA Community College Stipend ($2,400), Todd English Experience by Groupon, Inc. ($6,250), total $105,530

High School of Hospitality Management

• James Nelson (Queens resident), C-CAP Education Scholarship, $3,000

Queens:

August Martin High School

• Jalissa Pruitt (Brooklyn resident), C-CAP Education Scholarship, $4,500

Long Island City High School

• Stephanie Shimabuku, Natalie Toedter Scholarship ($12,000), Todd English Experience by Groupon, Inc. ($6,250), total $18,250
• Benito Tepi Garcia, French Culinary Institute Full-Tuition Scholarship ($46,750), C-CAP Education Scholarship ($4,000), total $50,750

Staten Island:

Port Richmond High School

• Carmen Albino, C-CAP Education Scholarship, $5,000
• Christopher Guerriera, C-CAP Education Scholarship ($5,000), Class of 2011 Scholarship in Honor of Adrian Rodriguez ($1,000), total $6,000
• Lisbeth Lorenzo, C-CAP Education Scholarship, $3,000
• Nicholas Pace, Culinary Institute of America (CIA) Matching-Tuition Scholarship ($6,000), C-CAP Education Scholarship ($6,000), CIA Community College Stipend ($2,400), total $14,400

Tottenville High School

• Antonio Tanzi, Kingsborough Community College Scholarship ($1,000), C-CAP Education Scholarship ($2,000), Todd English Experience by Groupon, Inc. ($6,250), total $9,250

Stay tuned!

While Careers through Culinary Arts Program (C-CAP) has been around since 1990, the program continues to be a leader in the industry.  C-CAP takes a progressive stance on remaining current and even paves the way for new teaching tools. As evidence by the success of their students, see how our own C-CAP alums are making names for themselves. 

The big video all-star this month is Lester Walker, our very own C-CAP alum. Lester graduated from Park West High School in 1998, and then attended Johnson & Wales University. He has worked at Spice Market, Buddakan, Tabla, Fatty Crab, and Copia, and presently works as the Sous Chef of the MSG Signature Collection at Madison Square Garden. 

Now Lester brings his talents and experience to Chopped, and we are excited to watch him compete for the $10,000 prize. He competes in April on the Food Network’s cooking show, which brings together chefs to prepare a four-course meal using extraordinary ingredients, such as cough drops, marshmallows, and saltines. Chefs are given these ingredients only moments before they must prepare a dish. 

Tune in to catch Lester when the show airs on the Food Network during the following dates and times:
April 14, 2012
9:00 p.m. ET/PT

April 15, 2012
12:00 a.m. ET/PT

April 15, 2012
3:00 p.m. ET/PT

During the weekend of March 30^th, thousands of culinary professionals came to New York City to attend The International Association of Culinary Professionals (IACP)  national conference. The theme of the conference was “The Fashion of Food.” For five days, key industry players from around the globe—including chefs, restaurateurs, writers, stylists, dietitians, culinary educators and instructors, and other culinary professionals—came together to recognize their peers, share experiences, and participate in forums to discuss up-and-coming trends in the industry. This year’s conference had an incredible agenda of activities and opportunities to spend time celebrating food.

On the first day of the conference, C-CAP President Susan Robbins  and C-CAP Founder and Chairman Richard Grausman  joined a panel consisting of Chef Marcus Samuelsson,  Dr. Bruce Homer, Associate Professor in Educational Psychology at the City University of New York (CUNY), and Joe Girard, co-founder and VP of Product Development for Rouxbe Video Technologies, Inc., which presented  “Can a Video Teach You to Cook?” Through a mix of discussion and video show-and-tell, the panel explored how video technology is influencing trends in culinary education, and how culinary professionals can tap into this growing field.

C-CAP recently enhanced its curriculum with Rouxbe video technology. Our teachers are very excited about using this new tool to teach cooking techniques to their students.

Stay tuned!

On March 26^th, the Careers through Culinary Arts Program in Prince George’s County, Maryland/District of Columbia (C-CAP PGC/DC), C-CAP Founder and Chairman Richard Grausman, C-CAP President Susan Robbins, and C-CAP PGC/DC Coordinators Troy and Yvette Williams, awarded over $260,000 in culinary scholarships and cash awards to 15 public high school seniors from the area during the awards ceremony hosted by Bobby Van’s Steakhouse in Washington, D.C.  The day before the awards ceremony, C-CAP recreated the intensity of a four-star restaurant kitchen for the top challengers to face off in the savory and sweet Final Competition of C-CAP’s Cooking Competitions for Scholarships at The International Culinary Schools at the Art Institute of Washington.

Within a two-hour time limit, each aspiring chef prepared from memory a two-course French dinner— Sûpreme Poulet Chasseur avec  Pommes Château (Hunter’s Chicken with Turned, Sautéed Potatoes) and Crêpes Sucrées avec Crème Pâtissière and Sauce au Chocolat (Dessert Crépes with Pastry Crème and Chocolate Sauce).  The students presented two perfect plates of each to a panel of judges including: Douglas Cooperman, Culinary instructor, The International Culinary Schools at the Art Institute of Washington; Mario Foster, Production Manager, Revolution Foods; and C-CAP PGC/DC Coordinator Chef Troy Williams, General Manager of Food and Nutrition, Environmental and Linen Services, Laurel Regional Hospital.

Janine Williams from Theodore Roosevelt High School took home the largest scholarship, a full-tuition scholarship to Johnson & Wales University. Maria Otanes from Bladensburg High School took home a full-tuition scholarship to Culinary Institute of America. Brea Swanson from Crossland High School received a full-tuition scholarship to the Art Institute, and Malaisa Hasan from Theodore Roosevelt High School took home a scholarship to New England Culinary Institute. Other students received C-CAP Education Scholarships to help defray the costs of books, supplies, housing, and other expenses while at college.

Stay tuned!

C-CAP ARIZONA HEAVY MEDAL COMPETITION

On Sunday, March 11^th, C-CAP Arizona held the fourth annual Heavy Medal competition, so named for one of its first celebrity judges, Alice Cooper.  As in the Bocuse d’Or, there is literally a “heavy medal” presented to the winners.

This year’s Heavy Medal competition featured Chef Sean Currid of Hotel Valley Ho and Chef Lee Hillson of the Royal Palms Resort & Spa, in a head-to-head battle for the 2012 Careers through Culinary Arts Program (C-CAP) Heavy Medal title.

Competing chefs were given 30 minutes to prepare up to six plates for the judges, with an added twist, a mystery ingredient. This year’s mystery ingredient was pasta. Chef Lee Hillson was declared the winner, with judges noting his clever use of a judge’s “bribe,” adding lobster to his seafood pasta dish.

No competition is complete without spectators.  Guests enjoyed a wonderful four-course dinner with expertly paired wines, as well as the opportunity to see these well-known chefs demonstrate their skill and ingenuity. Three lucky dinner guests were selected to join our celebrity judges to determine which chef would walk away with the Heavy Medal.

This year’s event sparked a separate competition outside of the kitchen, largely through a $10,000 challenge during the live auction from the owner of the Sanctuary at Camelback Mountain. Chef Beau MacMillan, the evening’s emcee, challenged the room to raise $10,000 and that the Sanctuary at Camelback Mountain owner would match it. JoAnn Holland of Wells Fargo then stated that she too would match the $10,000 raised in the room. So, with the combined effort of our guests, C-CAP raised $30,000 in pledges.

C-CAP is very appreciative to our Arizona supporters. We want to express our deepest thanks to Sharon Levinson for planning the event, Chef Beau MacMillan for emceeing the event, and the Sanctuary at Camelback Mountain for so generously hosting this event.

C-CAP ARIZONA ALUMNI CHEF BRIAN ARCHIBALD

C-CAP Arizona alumni, Chef Brian Archibald, is making a name for himself in Arizona, working at some of Arizona’s finest establishments, including his current position as Executive Chef at the Renaissance in Downtown Phoenix. In addition, this spring he is a guest chef on the Holland America Cruise Lines.

Brian credits his successful beginnings to C-CAP. When Brian was in high school, he got a part-time job in a local hotel, and that experience prompted him to enroll in culinary arts in school. Since high school, Brian has earned his success on his own merit, working alongside Chef Daniel Boulud at New York’s four-star restaurant Daniel, and then joining Marriott International at the JW Marriott Desert Ridge Resort & Spa. He quickly worked his way up the ranks, and received the 2004 Marriott International Rising Star Award and Chaîne de Rôtisseurs™ Young Chef Award for the west coast. In 2009, Brian was given the opportunity to take on the role of Executive Sous Chef at the JW Marriott Camelback Resort & Spa.

Brian states, “I probably wouldn’t have gone to culinary school, especially coming from a blue-collar family. C-CAP gave me the opportunity to attend school in San Francisco, where I really fell in love with the kitchen.”

Stay tuned!

Careers through Culinary Arts Program (C-CAP) teamed up with Meatless Monday, an initiative of the non-profit, The Monday Campaigns, which provides healthy and environmentally friendly information and recipes to hold a recipe contest only open to C-CAP students. The contest brought hundreds of C-CAP high school seniors into the kitchen to come up with an original recipe to support the Meatless Monday campaign. Each C-CAP school was invited to submit only one student recipe and photo. Seven finalists were selected and presented to a distinguished panel of judges. Judges included Dawn Jackson Blatner, author of The Flexitarian Diet; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; Ellie Krieger, host of the Food Network’s hit show, Healthy Appetite with Ellie Krieger, now airing on the Cooking Channel, and USA Today columnist; Joey Lee, food editor of www.meatlessmonday.com; Hillary Mickle, founder of FOODILY, “the world’s largest recipe network”; Ron Taylor, executive chef of Brand Aromatics; and Scott Uehlein, corporate chef of Canyon Ranch.

We are proud to announce the winners of the 2012 C-CAP Meatless Monday Recipe Contest and share their winning recipes, which will be posted on the C-CAP website. Who knows, you may find yourself searching for a meatless meal option, and we encourage you to try these recipes, which have been personally tested and critiqued by some of the best chefs in the business.  And the winners are First Place:  Nicole Caceres of John Marshall High School, Los Angeles, CA; Second Place:  Danielle Hill (Dani) of Western Branch High School, Chesapeake, VA; and Third Place:  Mary Geyer of Lane Tech College Prep and Gallery 37 AAEP, Chicago, IL.

We have provided below the recipe for Black Bean Mole Stew created by first prize contestant, Nicole Caceres of John Marshall High School, Los Angeles, CA.

Acknowledgment:  Thank you to S&W Premium Beans for their product contribution to the schools.

Black Bean Mole Stew

Yield: 6 1-cup portions

Ingredients:

6 poblano chiles

2 tablespoons vegetable oil

1 red onion, small diced

3 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 cups tomato juice

1 (15 ounce) can vegetable broth

1 cup of quinoa

2 (15 ounce) cans S&W Black Beans, drained

¼ cup almond butter

2 ounces bittersweet chocolate, chopped

1–2 tablespoons chipotle in adobo, minced

¼ cup roughly chopped fresh cilantro

For Garnish:

Grated cheddar cheese

1 avocado

Sour cream

Pomegranate seeds

Directions:

Preheat oven to 350 degrees.

Use tongs or a kitchen fork to hold poblanos over the open flame on the range.  Roast poblano peppers until the skins are blistered. Peel, see and devein the peppers. Dice the poblano flesh.

Heat the oil in a large skillet over a medium flame.  Add onions and diced poblanos. Sauté until the onions are soft. Add garlic, cumin, and cinnamon. Continue to sauté about 3 more minutes until very fragrant.  Add tomato juice, vegetable stock, quinoa, and beans. Simmer, stirring frequently, about 20 to 25 minutes, until the quinoa is tender.  A white “halo” around the quinoa grains is a sign that they are done cooking.  Add almond butter, chocolate, chipotle, and cilantro.  Stir well to incorporate.  Garnish with cheese, avocado, sour cream, and/or pomegranate seeds.

Stay tuned!

C-CAP Chicago will assume a large presence at this year’s annual International Home + Housewares Show, running from March 10^th  to March 13^th, by manning five booths and participating in the Gourmet Cocktail Hour and Silent Auction for Education on Sunday, March 11^th, put on by the Gourmet Housewares Scholarship Foundation. The proceeds from the cocktail hour will support scholarships awarded to the top C-CAP student performers. The talents of these students will be on display at the show.

C-CAP students will support five booths, including a demonstration on crafting French omelets and crepes, courtesy of Harold Imports Company; a showcase of various knife cuts, courtesy of Ergo Chef; and a demonstration of vegetable peelers, courtesy of Swissmar.  In addition, C-CAP students will prove that crepe making is not just for the Parisians, courtesy of Chantal.

The Gourmet Cocktail Hour and Silent Auction for Education is not to be missed.  The event will feature not only classic Italian wines and locally crafted beers, but also creative hors d’oeuvres, a multicourse dinner, a spectacular dessert table, and an amazing silent auction featuring some of Chicago’s finest restaurants [phew].  The Grammy-nominated music legend, John Primer, will be on hand to round out the lavish evening with his “real deal blues” tunes.

If you haven’t already done so, please RSVP by today to secure your spot at this fabulous event. You have the opportunity to positively change a life. Your support will brighten the future of a student that would not otherwise have had the opportunity to pursue a culinary career.

Event details for the Gourmet Cocktail Hour:

Sunday, March 11^th, from 5:30 p.m. to 7:00 p.m., at International Home + Housewares Show,

The McCormick Place South Building, Room S-105, 2301 S. Lake Shore Drive, Chicago, IL 60616

We hope to see you there, and stay tuned!

While the C-CAP program in Prince George’s County, Maryland/District of Columbia (“C-CAP DC/PG”) is still young, this location is brimming with exceptional talent.

C-CAP DC/PG alumni, Basia Davis, a graduate from MM Washington High School in Washington, D.C., received a full C-CAP scholarship to Johnson & Wales University, Charlotte where she studies Baking & Pastry Arts. During school breaks, Basia takes full advantage of externships. She has worked at the Four Seasons Hotel, Disney Resorts in Orlando, and most recently at the MGM Grand in Las Vegas. Basia says, “I thank C-CAP everyday for the opportunities that have been given to me since graduating from high school.”

Great talent starts with the right training, and through the “Adopt a School” Program, this C-CAP location has been able to provide high-caliber training in the kitchen, working with local establishments such as Old Glory Bar-B-Que Restaurant assisted by Chef Richard Brooks, Bobby Van’s Steakhouse assisted by Chef Darren Hendry, and Laurel Regional Hospital assisted by Chef Johnnie Dailey. Additionally, C-CAP DC/PG provides student internships at some of the most well-known locales in Washington D.C., barring the White House, of course. C-CAP DC/PG has relationships with Old Glory Bar-B-Que Restaurant, The Westin Washington National Harbor, and Mie N Yu restaurant.

Stay tuned!