Friday, August 15th, 2014
Thursday, August 7th, 2014
It’s not just job training that C-CAP students are up to this summer. Check out these cool programs that keep C-CAP students learning all year round!
Photo Credit: Matt Witt
“Aramark team members at the University of Chicago recently conducted an annual week-long culinary camp with Chicago Public School High School students enrolled in the C-CAP Program. Members from a wide array of Aramark at the University of Chicago’s leadership team joined forces to create a culinary-centered curriculum that would be impactful, educational, and engaging for this year’s participants.
This year’s camp included a welcome BBQ for over 30 students and their families followed by an impactful week of hands on experience preparing lunch for summer conference attendees at Arley D. Cathey Dining Commons. Students worked with various members of the Aramark team including our onsite Registered Dietitian and onsite Director of Safety and Sanitation to learn vital aspects of working in the kitchen with safety as a top priority. The highlight of the camp was when students were given $25 to spend at a local farmer’s market. Afterwards, the students broke out into four teams, and under the guidance of Chef Eddie Nagy, Chef Algis Paulius and Chef Peter Maccaro, held a highly energetic cooking competition. The experiences gained from this program granted the Aramark team the privilege to further ignite the passion these students possess for the culinary arts.“ —Sophia Bamiatzis, Aramark Marketing Manager, Higher Education, University of Chicago
Photo Credit: Matt Witt
Many thanks for Aramark for providing such an illuminating experience for our C-CAP Chicago students!
This Monday, 16 C-CAP students from six C-CAP locations will descend on Monroe College campus en masse for Monroe College Boot Camp!
Says C-CAP NY Culinary Coordinator Alex Olsen, “Monroe Boot Camp is a three-day program, taking place during the summer break, in which high school students learn the dynamics of a professional kitchen and get a glimpse of what it’s like to attend a postsecondary culinary program. This program offers three-night residential stay giving students the experience of living in a dorm. The program runs from 9 AM to 5 PM during which students engage in cooking, cleaning, and discussions of ingredients, dishes, and culinary techniques.”
Check out the story in the press here and read about last year’s boot camp here! And as always—
Friday, August 1st, 2014
While the unemployment rate for the nation as a whole hovers at 6.1%, for teenagers 16-19, that rate is a whopping 21%.
But not for C-CAP teens.
Each summer, C-CAP is doing its part to combat joblessness by bringing Job Training and paid internships to teenagers across the country. This year with C-CAP by their side, over 130 young people in New York City, Los Angeles, Philadelphia and the greater Washington D.C. area refused to become part of that statistic.
And you know what? We’re pretty proud.
Read the feature on C-CAP’s Job Training program in the Wall Street Journal.
Catch a glimpse of C-CAP students across the country hard at work in Job Training.
Big thank you to everyone who helped get these kids in kitchens!
Monday, July 28th, 2014
If you guessed C-CAP, you’re right! Here are a just a few of the ways C-CAP has been in the news this past month!
EMM Group Executive Pastry Chef and C-CAP Alum Thiago Silva Builds a Custom Cake for Derek Jeter’s Birthday—and is featured on Page Six of the Post!
C-CAP’s own Meghan Seradsky, National College Advisor and Alumni Coordinator, has been honored with a Legacy Award from Les Dames d’Escoffier for a hand-on workplace experience in farm-to-table in Atlanta, GA. Meghan is hoping to learn about biodiversity, maintaining soil quality and the cultivation of organic produce among other skills—and then bringing it all back to share with our students!
The blog Prevention just featured this Pasta Frittata recipe from C-CAP/Meatless Monday recipe contest winner Briana Bernardez of the Los Angeles Center for Enriched Studies (LACES)! Registered Dietician and contest judge Diana K. Rice says, “Her pasta frittata wowed us, and we hope you’ll love it, too!”
The Free Library of Philadelphia is tackling culinary literacy with a brand new teaching kitchen and they’ve invited C-CAP, Chef Jose Garces, and the Vetri Foundation to partner with them in using culinary to make a difference in the lives of underserved populations.
In D.C., C-CAP Culinary Coordinator Chef Troy Williams and Program Coordinator Yvette Williams have not one, but two new dining ventures set to open in the coming months. The Spot Deli will open this fall, while fine-dining restaurant The Spot on H will open early next year. Both will be used as a training ground for C-CAP students!
What will C-CAP get up to next month? For answers to this question and many more—
Saturday, July 19th, 2014
Last week, Acacia Courtney, Miss Connecticut 2014, was visiting Philadelphia and promoting her platform, The Monday Campaigns: A Guide to a Healthier World.
Our friends at The Monday Campaigns suggested that a great way to see its mission at work was to spend some time getting to know C-CAP.
C-CAP Philadelphia Director Vicki Grant and Program Coordinator Keri Fisher immediately took action and invited Acacia to a vegetarian dinner at C-CAP supporting restaurant Osteria, which is currently hosting our summer intern Noel Hooks.
The food was beautiful, the students were talented, the questions and answers were enlightening, and everyone walked away feeling like a winner.
Final Question: What’s better than an evening of delicious meatless food with new friends who share our dedication to making the world a better place?
Answer: Not much.
Best of luck to Miss Connecticut, Acacia Courtney! We loved getting to know you. Thanks for including C-CAP in your visit!
Jacob Trinh, 16, senior, Garnet Valley High School
Noel Hooks, 17, senior, Murrell Dobbins CTE High School, C-CAP intern at Osteria
Nyshiera Jones, 16, junior, A. Philip Randolph Technical School, C-CAP intern at Philadelphia Cricket Club
Penny Greenberg, teacher, Murrell Dobbins CTE High School
Chef de Cuisine Brad Daniels and his team, Osteria
Victoria Grant, Program Director, Careers through Culinary Arts Program (C-CAP)
Keri Fisher, Program Coordinator, Careers through Culinary Arts Program (C-CAP)
Friday, July 11th, 2014
Do you like great food? Do you like a great deal? Do you like supporting friends of C-CAP? So do we!
One week from Monday marks the start of NYC Restaurant Week 2014 (actual dates July 21–August 15 — so really restaurant weeks!) and as of RIGHT NOW you can start making your reservations!
Over 40 of the restaurants featured are supporters of C-CAP, and some even employ C-CAP alumni. So go book yourself in for some great meals — and be sure to tell the chefs that you are there because you appreciate their support of C-CAP!
Isn’t it fun when you can eat great food, get a great deal and support great friends all at the same time?
A Voce, Columbus
featuring alumna Bethania Pena
A Voce, Madison
Atlantic Grill at Lincoln Center
Atlantic Grill East Side
featuring alumna Rebeca Rios Munoz
Auden Bistro and Bar
featuring alumna Stephanie Grajales
Benoit Restaurant and Bar
featuring alumnus Brandon Bryan
Blue Water Grill
Bodega Negra at Dream Downtown
featuring alumni Yvan Lemoine and Marc Heller
Brasserie 8 ½
featuring alumna Mame Sow
DB Bistro Moderne
DBGB Kitchen and Bar
Dos Caminos, Meatpacking District
Dos Caminos, Park Avenue
Dos Caminos, Soho
featuring alumna Berenice Cabrera
Dos Caminos, Third Avenue
featuring alumnus Jose Quinones
Ed’s Chowder House
featuring alumnus Thiago Silva
Gotham Bar & Grill
featuring alumna Jennifer Zhou
L’Ecole, The Restaurant of The International Culinary Center
featuring alumna Oskana La Rode
featuring alumni Cesar Gutierrez, Malcolm Laeda, Ralph Bascome
featuring alumnus James Daversa at its counterpart in Miami
featuring alumna Mame Sow
Nobu New York
Nobu Next Door
Nougatine at Jean-Georges
Porter House New York
Red Rooster Harlem
Sarabeth’s Restaurant, Park Avenue South
Sarabeth’s Restaurant, Tribeca
SD26 Restaurant & Wine Bar
Shun Lee Palace
Shun Lee West
Thursday, July 3rd, 2014
Food, family, friends. We’re grateful for them all — and there’s something about this time of year that makes us want to celebrate non-stop!
Here are six amazing events that C-CAP New York attended in the last week:
C-CAP Alumni Speed Networking: the C-CAP Alumni Association’s first hosted event was a great success! Alumni and industry professional mixed, networked, asked questions, and shared experiences all to the pace of the bell. We’re so grateful to all who participated and we can’t wait for the next one!
Women in Culinary Leadership Cocktails, Panel and Dinner: a program from The James Beard Foundation and Vermillion, Women in Culinary Leadership is an educational program focused on mentoring and training women with culinary aspirations. They led this thought-provoking panel discussion with aplomb! Don’t miss the next one, because this organization has its finger on the pulse of this very important topic.
Les Dames d’Escoffier’s California Extra Virgin Olive Oil Tasting: led by a panel of experts from Les Dames New York and San Francisco and hosted by C-CAP friend, Dame Marisa May, this is just one of many insightful and enjoyable events hosted by Les Dames!
The 9th Annual Russell Ferber Foundation Comedy FUN!draiser: a fabulous evening of eating, drinking, and entertainment in memory of Russell Ferber, proceeds benefit a C-CAP scholarship, Village Community School and an endowed scholarship at Culinary Institute of America. We are always honored to be generously included in continuing Russell’s legacy.
The Fancy Food Show: C-CAP was invited to spend time discovering some of the 180,000 exciting products on display at this incredible event. We also ran into a few friends and supporters like Guittard Chocolate!
New York Cooks for Natalie by The Les Amis d’Escoffier Society Foundation: this year marked the Foundation’s 25th Annual Wine, Spirits & Culinary Celebration & Casino Evening to Benefit the Natalie Toedter Scholarship Fund. The fund very generously contributes a scholarship for a C-CAP student, for which we are very grateful
But let us not forget the celebration of the moment — the 4th of July!
When we think of 4th of July, we think…grilling. (Besides, of course, INDEPENDENCE. We think that. Then we think grilling.) So here are 5 fun ideas of unusual ingredients to make on your grill!
The Red, White-ish and Blue (sweet)
blueberries (you could try grilling these….if you succeed let us know how you did it!)
The Red, White and Blue-ish (savory)
Grilled red pepper
Grilled halloumi cheese
Put ‘em in salads, wraps, lettuce wraps, top your burgers with ‘em — get creative! And don’t forget to share your recipes with us on Facebook!
Thursday, June 26th, 2014
a pantry stocked by 12 generous donors
Ingredients (disperse lovingly through C-CAP schools):
2,490 lbs of Blue Diamond almonds
4,275 cans of Bush Brothers & Co. beans
6 cases of Cabot cheese
798 pieces of DKB smallware
47,387 oz of Filippo Berio olive oil
8,550 lbs of Guittard chocolate
31 loaves of Jarlsberg cheese
14 half-hams from Monte’s Ham
7,680 oz of Nielsen-Massey vanilla extract
684 cases of Ronzoni pasta
535 lbs of Sugar Foods dried fruit
17,700 lbs of Uhlmann flour
1) Divide and distribute product.
2) Combine teachers and students, and allow joy to diffuse the classroom.
3) Watch hopes rise and horizons expand as the chefs of tomorrow master new skills and gain exposure to superlative products they might not otherwise encounter.
*Do not be surprised if many delicious dishes result.
Yield: Hundreds of thousands of grateful students and teachers!
Thank you to our amazing school-year product sponsors. We can’t wait to let the students thank you in their own words!
Friday, June 20th, 2014
When Ron Ben-Israel, host of TV’s Sweet Genius and maker of exquisite cakes, invites you to attend his cake-decorating demo, there is only one correct response — sweet! Last week, four current C-CAP students and your trusty reporter were treated to an afternoon of divine decorations and delicious decadence. We had questions answered, we had epiphanies, we had cake — we wish you could have been there! Instead, here are our top twelve indulgent takeaways. Enjoy!
What We Learned:
- Attention to detail in the cake delivery is just as important as baking it.
- Work in a refrigerated kitchen, but be sure the cake reaches room temperature before serving.
- When working with fondant, a marble workspace is better than steel — and you can get leftover pieces of marble in Chinatown for a good deal!
- When working with fondant, PVC pipes make better rollers than wooden ones. Go to Centre Street and have them cut to the size you need.
- Don’t use Saran wrap to store your fondant because it breathes and will dry it out. Use a non-breathing plastic bag instead.
- To make exquisite sugar paste trimmings, find a piece of lace with a wonderful pattern. Powder the lace lightly with cornstarch, put the lace on top of your rolled sugar paste and run them both through a pasta maker; you will end up with a gorgeous imprint.
- When making a cake for an event, start planning your timeline backwards from the moment the cake will be served. That way you know you will plan enough time to accomplish everything.
- Sugar flowers are amazing! With attention to detail and the right tools, you can create something that looks 100% real. And because sugar is a natural preservative, it will keep for years!
- “The magic is not in the brand — it’s in what you do with it.”
- “Behind the creativity is methodology.”
What Our Students Said:
“I really liked when you were making the sugar paste flowers and were explaining how to make them. They looked really nice! The things I thought were the most helpful were learning about how to package, store, and serve cakes and what bags to use that keep fondant fresh.”
“This demo has re-inspired me to build on the basic cake decorating skills I have and to one day express my creativity and love for flavors, colors, designs through pastry.”
“I enjoyed every single aspect of it, especially the delicious cake! I enjoyed learning that you can find a lace pattern and roll it on top of sugar paste for an added look. Seeing you do your work was insightful.”
Thank you to Chef Ron and the team at ICC for making this afternoon of learning possible!
Thursday, June 12th, 2014
On Friday, June 6th at Mission College, C-CAP high school seniors competed in the C-CAP Cooking Competition for Scholarships in Los Angeles; on Monday, June 9th at the Montage Hotel, 28 high school seniors rose and walked to the podium to receive scholarships from C-CAP President Susan Robbins, Founder and Chairman Richard Grausman, and LA Program Director Mitzie Cutler totaling nearly $600,000.
Students were graded on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our illustrious judges:
- Govind Armstrong, Post & Beam
- Brock Kleweno, Yamashiro Restaurant
- Aaron Robins, Boneyard Bistro
- Barbara Fairchild, Restaurant & Travel Editor at grapecollective.com
- Diane Mohilef, A Day in the Kitchen
- Chef Eric Crowley, Chef Eric’s Culinary Classroom
- Kimmy Tang, 9021PHO
- Randy Fuhrman, Randy Fuhrman Events
- Caitlin Grady, Beyond Meat
- Dustin Trani, DOMA
Through these awards, C-CAP students will be attending a range of post-secondary institutions including the Academy of Culinary Education, the Art Institutes, Culinary Institute of America,the International Culinary Center of California, Johnson & Wales University, Le Cordon Bleu, New England Culinary Institute, Westlake Culinary Institute and many others.
To the universities and organizations that donate — we couldn’t do this without your very generous support!
To our senior scholarship winners: Maria Angel, Catherine Asturias, Chris Beltran-Chicas, Jacquari Blackmon, Ashley Buenrostro, Cecilia Chong, Antelmo Cruz, Ashley Cunningham, Jesus Espinosa, Jacob Funaro, Marco Galang, Jose Garcia, Tianna Gee, Mariah Gonzales, Maybellin Herrera, Jin Ho Jung, Albert Kim, Kristy Matta, Suzanna Mkrtchyan, Kevin Oajaca, Thomas Ritchey, Ayla Rizzo, Timothy Sharp, Tamara Solis, Andrea Torres, Xochitel Venero, Sayvaughn Wade, and Jessika Whitfield —
We cannot wait to see what you will accomplish next! Best of luck in college and remember, “once you’re in C-CAP, you’re in C-CAP for life!”