A Year in Pictures

Friday, August 15th, 2014

Schools are starting all over the country, and as we prepare to begin the new school year, we cannot help but look back fondly on the year that has passed. Here, in pictures, is a tribute to this last year at C-CAP. May the next one be just as wonderful—stay tuned!

Stay tuned!

C-CAP 2013-2014123456

Because Kitchens without Students are like Summers without…

Thursday, August 7th, 2014

Camp!

 

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

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

ccap team with border

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—

 

Stay tuned!

Why C-CAP Teens Are Not the 21%

Friday, August 1st, 2014

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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.

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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!

 

Stay tuned!

Can You Guess What These Stories Have in Common? Derek Jeter’s Birthday Cake, a Farm-to-Table Legacy Award, Meatless Wonders, Cooking at the Library, and Upcoming D.C. Culinary Hotspots

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!

Chef Thiago Silva with his cake for Derek Jeter (1)

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!”

Pasta Frittata by Briana Bernardez (1)

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!

Chef Troy Williams with C-CAP student (1)

What will C-CAP get up to next month? For answers to this question and many more—

 

Stay tuned!

C-CAP Philadelphia Meets Miss Connecticut!

Saturday, July 19th, 2014

C-CAP and Miss Connecticut

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 result?

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!

Miss CT collage

Miss CT collage 2

 

Pictured above:

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)

 

Stay tuned!

50 Variations on How A Great Meal is a Great Way to Say Thanks

Friday, July 11th, 2014

NYC-Restaurant-Week-summer-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

Ai Fiori

Arlington Club

Atlantic Grill at Lincoln Center

Atlantic Grill East Side

featuring alumna Rebeca Rios Munoz

Auden Bistro and Bar

featuring alumna Stephanie Grajales

Bar Boulud

Benoit Restaurant and Bar

featuring alumnus Brandon Bryan

Blue Water Grill

Bodega Negra at Dream Downtown

featuring alumni Yvan Lemoine and Marc Heller

Boulud Sud

Brasserie 8 ½

Café Boulud

The Cecil

featuring alumna Mame Sow

Clement

Costata

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

The General

featuring alumnus Thiago Silva

Gotham Bar & Grill

featuring alumna Jennifer Zhou

L’Ecole, The Restaurant of The International Culinary Center

Lavo Restaurant

featuring alumna Oskana La Rode

Lexington Brass

featuring alumni Cesar Gutierrez, Malcolm Laeda, Ralph Bascome

Lincoln Ristorante

Lure Fishbar

featuring alumnus James Daversa at its counterpart in Miami

Marseille

Maya

Michael’s Restaurant

Minton’s

featuring alumna Mame Sow

Nobu New York

Nobu Next Door

Nougatine at Jean-Georges

Pampano

Porter House New York

Red Rooster Harlem

Ristorante Morini

Sarabeth’s Restaurant, Park Avenue South

Sarabeth’s Restaurant, Tribeca

SD26 Restaurant & Wine Bar

Shun Lee Palace

Shun Lee West

Telepan

Telepan Local

Tribeca Grill

C-CAP Celebrates x 6, +5 Unusual Grilling Ideas for the 4th!

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)

Grilled watermelon

Grilled peaches

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

Grilled eggplant

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!

Stay tuned!

Recipe for a Good School Year

Thursday, June 26th, 2014

Begin with:

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

 

Method:

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!

TY Card Collage

Stay tuned!

12 Things We Learned from the Sweet Genius Himself

Friday, June 20th, 2014

Ron Ben-Israel demo

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!

 

Stay tuned!

Los Angeles Scholarship Competition

Thursday, June 12th, 2014

C-CAP LA

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:

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!

LA Students with dishes

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!”

Stay tuned!

 

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Careers through Culinary Arts Program (C-CAP) is a national not-for-profit and 501 (C) (3) tax-exempt organization.
All donations are tax deductible to the extent provided by law. C-CAP's Federal Identification Number (EIN) is 13-3662917.

More than 91% of C-CAP's funding directly supports its programs. 

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