C-CAP Founder Richard Grausman, C-CAP President Susan Robbins, and C-CAP Arizona Director Jill Smith awarded $500,000 in scholarships and cash awards to thirty high school seniors during the awards ceremony hosted by the Westin Kierland Resort in Scottsdale.

Former Arizona Cardinals and Buffalo Bills player, John Fina, presented the NFL Fuel Up to Play 60 and Dairy Council of Arizona $5,000 scholarship to Alhambra High School senior Noel Renteria. Students from Glendale, Mesa, Phoenix and Surprise were among the winners at the event.

Local competitors Christopher Owens, North High School was awarded the Culinary Institute of America (CIA) Full-Tuition Scholarship for the Associates and a CIA Community College Stipend valued at $51,800; Courtney Clardy was awarded the Art Institute of Phoenix Scholarship valued at $50,000 and Emily Spriet of the East Valley Institute of Technology (EVIT) received the Art Institute of Colorado Full-Tuition Scholarship for the Associates valued at $43,830.  Gustavo Alegria of North High School was awarded a Full-Tuition Scholarship to Classic Cooking Academy in Scottsdale.  Michael Ritcheson of Glendale High School won a Partial-Tuition Scholarship to the Arizona Culinary Institute supplemented by a James Beard Foundation Scholarship and employment at the Westin Kierland Resort & Spa.

These students mentioned above earned these substantial prizes fair and square, with some of Arizona’s toughest critics reviewing their culinary skills. The students were  judged on the presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness by professionals working in the industry including:

•           Glenn Humphrey, C.E.C., C.C.E., Arizona Culinary Institute

•           Brian Dragos, E.C., Nestle Food Service

•           Alan Zeman, Rational USA

•           Silvana Salcido Esparza, Barrio Cafe/Barrio Queen

•           Amy Binkley, Binkley’s/Cafe Bink

•           Frank Belosic and Lee Hillson, The Phoenician

•           Jared Porter, The Parlor

•           Jelani Port, private chef

•           Lenard Rubin, The Wigwam Resort

•           Christopher Masco, The Westin Kierland Resort & Spa

•           Howard Pierceall, CEC, Sysco

•           Richard Grausman, Founder of C-CAP and Susan Robbins, President of C-CAP

Congratulations to our C-CAP Arizona scholarship winners, and more importantly to all C-CAP  students  that participated in the culinary  challenge. For more details on this event and the full list of students receiving awards, click here.

Stay tuned!

C-CAP has partnered with The Monday Campaigns for the 2^nd annual C-CAP/Meatless Monday Recipe Contest to encourage delicious and healthy eating among our students and families.  This year’s recipe was for the best meatless chili recipe, and C-CAP would like to congratulate the winners:

1st prize: $5,000 scholarship and Canyon Ranch Experience:

Los Angeles– Lucila Flores, Marshall High School for Kung Pao Chili

The first prize winner and her teacher will be awarded a Canyon Ranch all-inclusive stay where the student will be able to experience healthy-cooking practices first-hand from Corporate Chef Scott Uehlein.  Additionally, she will have the opportunity to spend time with a nutritionist to gain further insights into healthy eating.  For the teachers, they’ll have time to pamper themselves and also spend time in the kitchen with Canyon Ranch’s culinary team. 

2^nd prize: $3,000 scholarship:

New York–Victoria Kitsos, Long Island City High School for Smoked Spicy Seitan Chili

3^rd prize: $2,000 scholarship:

Hampton Roads, VA–Briana Small, Virginia Beach Tech Center for Roasted Sweet Potato Quinoa Chili

The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability.

C-CAP thanks The Monday Campaigns for supporting the annual Meatless Monday Recipe Contest. “Our goal is to motivate our aspiring C-CAP chefs to create tasty and healthy meatless meals for themselves and their families.  We can’t wait for America to taste these wonderfully imaginative winning recipes from our talented C-CAP students.”  says Susan Robbins, President of C-CAP.

The judges evaluating the submissions for the C-CAP Meatless Monday Chili Recipe Contest were:

Dawn Jackson Blatner, author of The Flexitarian Diet; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; Joey Lee, recipe editor of meatlessmonday.com; Hillary Mickell, founder of FOODILY, “the world’s largest recipe network”; Bonnie Taub-Dix, MA, RD, CDN, author of Read It Before You Eat It, a practical guide to how to shop for the healthiest foods in the supermarkets; and Scott Uehlein, corporate chef of Canyon Ranch.
To learn more about these talented young C-CAP chefs and get their amazing meatless chili recipes click here.

Stay tuned!

C-CAP has been in the fund-raising spirit lately; with the annual benefit on March 4^th and the C-CAP “Heavy Medal Culinary Challenge” on March 10^th – we’ve been busy in bringing awareness to our organization.

Blacktie, a national company that provides members with proven solutions for raising money, lowering costs and bringing people together, captured the C-CAP “Heavy Medal Culinary Challenge” on their site. Check out their write-up and pictures from the event by clicking here.

Stay tuned!

Tony May, owner of SD26, was honored at the annual C-CAP benefit on Monday, March 4 at Pier Sixty at Chelsea Piers. The event was the most successful in C-CAP’s history raising over $900,000. With the help of some great photographers, we were able to capture some of the evening’s happenings.

Photo Credit: Men Who Dine

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo Credit: Jerry Ruotolo

 

 

 

 

 

 

Photo Credit: Cherry Dumaual

 

 

 

 

 

 

 

 

 

 

 

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C-CAP is proud to host its 15^th Annual Benefit and grand tasting to raise funds for scholarships, education, and career opportunities in the culinary arts to underserved youth. This year’s amazing event will honor Tony May, the ambassador of authentic Italian cuisine and owner of SD26  for his remarkable achievements and contributions to the culinary industry and commitment to nurturing the next generation of chefs. Tony will be the proud recipient of the C-CAP Honors Award, an original sculpture created by renowned artist Philip Grausman; it is a sprouting bean, symbolizing the budding career and growth of young chefs.

Past recipients of the C-CAP Honors Award include: Michael McCarty, Michael Lomonaco, Marcus Samuelsson, Drew Nieporent, Alfred Portale, Lidia Bastianich, Thomas Keller, Charlie Palmer, Danny Meyer & Michael Romano, Daniel Boulud, Jacques Pepin, Egidiana & Sirio Maccioni, Nina & Tim Zagat, and Saul Zabar & Stanley Zabar.

Even though these past honorees have already received their recognition, many of them will be in attendance supporting C-CAP and Tony May including Michael McCarty—event Vice Chair, Michael Lomonaco, Marcus Samuelsson, Danny Meyer, Daniel Boulud, Sirio Maccioni, Nina and Tim Zagat, and Saul and Stanley Zabar.

This year we are proud to announce that four C-CAP Alums will be hosting their own tables serving their signature dishes highlighted below to all of our guests:

Chadwick’s Restaurant

Sean Quinn

Tuna tartare with caraway seed, lemon and micro celery on homemade salt and vinegar potato chips

 

The General

Thiago Silva

Sticky coconut cake with mango sauce, braised pineapple, candied pistachios, shiso-lime syrup and coconut water sorbet

 

Olives

Alfred Stephens

Fudge chocolate and caramel whoopee pie with spiked banana milk

 

The Strand, American Bistro

Kelvin Fernandez

Lobster and corn risotto with bi-color corn, corn puree, crispy leeks and chive oil

Stay tuned!

For those attending the upcoming Annual C-CAP Benefit on March 4th, you are in for a real treat. One of our featured chefs, Dovetail’s John Fraser has partnered with C-CAP supporter and wonderful cause, Meatless Monday, to debut a signature delicious and nutritious dish, Fuji Apple Salad. This new salad combines apple wedges with refreshing Greek yogurt and is seasoned with a blend of curry powder and Chai tea. Grapes and Brussels sprouts are dressed in a tangy apple cider vinaigrette to contrast the spiced apples before this salad is finished with a pie crust crumble.

If you can’t attend the benefit on March 4th, we’ve provided the recipe for you to try at home.

 

Apple Salad with Brussels Sprouts, Chai Curry Spice and Pie Crust (serves 4)

2 Fuji apples

1 cup brussels sprouts

10 black seedless grapes, halved

2 tablespoons chiffonade parsley

¼ cup greek yogurt, thinned with 2 tablespoon of milk

For Pie Crust

2 cups all purpose flour

½ tablespoon sugar

½ tablespoon salt

½ cup cold unsalted butter

diced ¼ cup shortening

¼ cup water

For Apple Cider Vinaigrette

3 tablespoons apple cider vinegar

3 tablespoons blended oil

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon light brown sugar

For Chai Curry Spice

2 tablespoons Madras curry powder

1 tablespoon classic chai tea blend

1 tablespoon Assam tea, or your favorite black tea

½ teaspoon salt

¼ teaspoon sugar

To prepare the pie crust: Combine the AP flour, sugar, salt, diced cold butter and shortening into a food processor. Pulse until it resembles a coarse meal. Pour in water slowly until the dough comes together. Transfer to a Silpat-lined baking tray and bake at 350 degrees F for approximately 15 minutes, or until golden brown. Let cool and crumble by hand.

To prepare the apple cider vinaigrette: Whisk all of the ingredients together.

To prepare the chai curry spice: Combine and toast the Madras curry powder, chai tea and black tea. Add the sugar and salt. Grind into a fine powder.

To prepare the brussels sprout leaves: Carve the core out of each brussels sprout. Separate the leaves. Blanch in well seasoned salted boiling water for 5 seconds. Cool in an ice bath. Drain and dry.

To prepare the apple salad: Cut the apples into wedges. Toss with the greek yogurt. Sprinkle in the chai curry spice. In a separate bowl, toss the brussels sprout leaves, grapes, and parsley with the apple cider vinaigrette. Place the tossed apple wedges, brussels sprout leaves and grapes onto a plate. Sprinkle some of the crumbled pie crust over the top.

Stay tuned!

With love in the air, what’s better than the sweet smell of Hazelnut Nougat Glacé with Gingerbread Spiced Doughnuts and Honey Grapefruit Sorbet to sweeten your Valentine’s Day celebration?

C-CAP alum and Executive Pastry Chef, Rachel Lansang-Hidalgo at Ruby et Violette has graciously shared her recipes for Hazelnut Nougat Glacé with Gingerbread spiced doughnuts and Honey Grapefruit Sorbet. This decadent dessert serves 10.

Hazelnut Nougat Glacé

2 egg whites

1/2 cup sugar

1/4 cup water

12 ounces pastry cream*

6 ounces Mascarpone cheese

3 1/2 ounces hazelnut paste

1/4 cup candied kumquats**, chopped

1/4 cup hazelnuts, toasted and chopped

1/2 cup heavy cream, whipped to soft peak

 **may be substituted for other candied fruit or citrus rind

Place the egg whites in the bowl of an electric mixer fitted with a whip attachment. In a saucepot, combine the sugar and water and boil until all the sugar is dissolved.  Insert a candy thermometer and continue to boil the sugar. Once the sugar reaches 235°F, begin whipping the egg whites on high speed. Once the sugar reaches 240°F, remove from heat and immediately pour the sugar into the whipping egg whites. Continue whipping until the bowl feels cool. Meanwhile, in another bowl of an electric mixer, cream together the pastry cream, mascarpone cheese, and hazelnut paste using the paddle attachment. Add the candied fruit and hazelnuts. Fold the egg whites into the pastry cream mixture, followed by the whipped cream. Fill acetate lined ring molds with the nougat glace. Freeze.

 Crispy Bergamot Meringue

2 egg whites

1/4 cup sugar

1/4 cup confectioners’ sugar, sifted

1/4 teaspoon bergamot extract

Place the egg whites in the bowl of an electric mixer and whisk on medium to high speed. When soft peaks begin to form, gradually add the sugar. Continue whipping until stiff and glossy. Use a spatula to fold in the confectioners’ sugar, followed by the bergamot extract. Spread meringue approximately 1/4 inch thick onto a baking sheet lined with parchment. Bake the meringue at 200°F oven until dry, about 4 hours. Crush the meringue and store in an airtight container until ready to serve.

 Gingerbread Spiced Doughnuts

1 cup plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

 3 eggs

1/3 cup sugar, plus extra as needed for dusting doughnuts

1 tablespoon molasses

8 ounces ricotta cheese

1/2 teaspoon ginger, freshly grated

Sift together the flour, baking powder and spices. In another bowl, whisk the eggs, sugar, and molasses. Whisk in the ricotta cheese and ginger. Fold in the dry ingredients to incorporate. Do not overmix. In a medium saucepot, heat frying oil to 375°F. Using a small ice cream scoop, drop dough into the oil and fry for 4 to 5 minutes. Once the doughnut is fried, dry off excess oil on paper towel and roll in granulated sugar to coat.

Honey Grapefruit Sorbet

3/4 cup wildflower honey

1/4 cup corn syrup

6 cups fresh pink grapefruit juice

Warm the honey and corn syrup slightly and whisk in grapefruit juice. Process in an ice cream freezer according to the manufacturer’s instructions. Reserve in freezer.

Assembly

Praline paste, brushed onto the plate

Candied kumquats

Unmold nougat glace and remove acetate. Press the crushed meringue into all the sides of the frozen nougat glace. Brush a small amount of praline paste on plate. Arrange nougat glace and doughnuts. Place a scoop of sorbet on plate and garnish with vanilla tuile and candied kumquats.

**Vanilla Pastry Cream

3 cup milk

1 vanilla bean

3/4 cup sugar

12 egg yolks

4 tablespoon cornstarch

2 tablespoon butter

 

 Stay tuned!

C-CAP teachers were treated like royalty during the professional development day hosted by The Waldorf Astoria Hotel, New York’s legendary luxury hotel.

The day began with a breakfast fit for a king in the iconic Oscar’s Brasserie, named for Oscar Tschirky, the maitre d’ who defined the concept of epicurean public dining. The group was led on a tour of the hotel and the hotel kitchens, renowned for serving as many as 1,500 guests in the grand ballroom. While in the kitchen, they were treated to a cooking lesson with the Waldorf’s Executive Pastry Chef, Charlie Romano.

As if the atmosphere of this magnificent landmark wasn’t enough, C-CAP rounded up some fantastic speakers to highlight the experience including:  David Garcelon, Director of Culinary at the Waldorf Astoria, Lisa Dash Grimes, Director of Recruitment at the hotel, who highlighted the qualifications and skills needed to get a position with this revered establishment. As an added bonus, C-CAP brought in Heather Fortenberry, Associate Director of Admissions at Cornell University School of Hotel Administration, to help teachers understand the admissions process, selection criteria and scholarship/financial aid opportunities at this esteemed institution.

Here are some photos that capture and highlight the experience.

Stay tuned!

  

 

C-CAP takes pride in its mentoring of young culinarians throughout the country.  Every year, C‐CAP Los Angeles holds several hands‐on student trainings at local colleges. At these sessions, interested juniors and seniors from C-CAP high schools are able to see first hand the C-CAP competition recipes demonstrated by an experienced chef.  These students then have the opportunity to prepare and present these dishes on their own in a professional kitchen.

This year, we have 21 Los Angeles area high schools from five school districts that will each attend two trainings, one for preliminary competition recipes and one for final competition recipes. Glendale Community College, LA Harbor College, LA Trade Tech College, and LA Mission College are our generous hosts of this year’s trainings.

Students work very hard to hone their skills. At times, pastry creams curdle and omelets burn, but our students take on this challenge with gusto. Their ultimate goal is to improve their skills and compete successfully in this spring’s competition season.  Good luck to all! 

Stay tuned!

 

 We are excited to announce that C-CAP’s very own, Sean Quinn, Executive Chef at Chadwick’s Restaurant, will be one of the talented featured chefs at C-CAP’s Annual Benefit, on March 4th honoring Tony May at Pier Sixty at Chelsea Piers.

Sean is diligent on making his mark on the New York City food scene. After graduating from New England Culinary Institute, Sean began his career in the industry working in corporate dining for Flik at Paul Weiss, a law firm in midtown Manhattan. In 2002, Sean moved to Brooklyn to make his mark in the kitchen at Chadwick’s Restaurant as a Sous Chef. Shortly after, he took a variety of positions in restaurants in Brooklyn and Staten Island including Vida restaurant and Richmond County Country Club. In 2006, Steven Oliver and Gerry Morris, the owners of Chadwick’s Restaurant recruited Sean, at age 25, back to the restaurant as the Executive Chef.  At the helm of the kitchen, Sean has repeatedly earned high ratings from Zagat Survey and this year garnered a 24! He is known for his modern and creative approach to American classic cuisine featuring steaks and wild game.

As Executive Chef at Chadwick’s Restaurant, Sean earned the “Best of the Boro—Best American Continental Restaurant Award” in 2012. This competition is put on by the local Brooklyn newspapers, The Brooklyn Spectator and The Home Reporter, and encourages the public to decide who is the “best of the best” when it comes to food, health, beauty and more.

Sean’s success in the kitchen started in Tottenville High School in Staten Island, where he participated in C-CAP. He competed in the C-CAP New York Cooking Competition for Scholarships, where he impressed the judges and won a scholarship to the New England Culinary Institute.  Sean’s success is a result of the recognition of his talents by Warren Schueler, his high school culinary arts teacher, the continuous mentoring from Richard Grausman, Founder and Chairman of C-CAP, and the support he received from C-CAP.

Sean is proud to continue to support C-CAP and has participated as a featured chef in two Junior Benefits, including the recent event, A Taste of Fall, at Ginny’s at Red Rooster.

Click here to listen to Sean’s inside story to his success and news about his involvement in C-CAP’s Annual Benefit!

Stay tuned!