Friday, January 31st, 2014
We have extraordinary alumni. Can I get an aye? It goes without saying, but we’ll say it again: we have extraordinary alumni.
Never was this clearer than last night at the first C-CAP Alumni Association meeting, led by the effervescent Meghan Seradsky, C-CAP’s National College Advisor and Alumni Coordinator, and attended by several dozen illustrious representatives of the alumni population at large. C-CAP brought the forum, but our alumni filled it with their insight, enthusiasm and an energy that would knock your socks off.
The mission of the Alumni Association is to promote continuous bonding and growth for alumni and C-CAP through professional development, networking and volunteer opportunities. This will include collecting updated alumni information, planning social or recreational events, programs that allows alumni to give back through C-CAP or their community, and educational or professional development opportunities.
And without further ado, I give you…
Your Newly Elected Alumni Association Board
Larry Purvis, President: Mixologist and Bar Manager at Sandbar Concessions/Neiderlander Organization on Broadway, triple graduate of Johnson & Wales
Larry Purvis, President
Mame Sow, Executive Vice President: Executive Pastry Chef at Harlem Jazz Enterprises (The Cecil and Minton’s), graduate of ICC
Mame Sow, Executive Vice President
Rose-Mick September, Secretary: Garde Manger at Kingside Restaurant, graduate of the University of Malta with an MBA in Marketing and the New York City College of Technology
Nicole Scarangello, Board Member: Assistant Director of Nutrition at Aramark, graduate of New York City Tech and Brooklyn College
Kashida Maloney, Board Member: Production Coordinator of Almost Famous Clothing, graduate of Johnson & Wales
Ellie Ubinas, Board Member: Lead Hostess at The Dutch, soon-to-be graduate of New York City College of Technology
Haydee Collado, Board Member: U.S. Marines, world traveler, graduate of ICE
Adam Perez, Board Member: Junior Sous at Harding’s Restaurant
We are so excited to hear the voices of our alumni speaking for themselves, for each other and for C-CAP.
Are you a New York alum who would like to get involved? Contact Meghan at firstname.lastname@example.org and be sure to check back here for more updates on upcoming events and meetings.
Are you an alum from another location? Gather your ideas and become a founding member when we roll out an Association in your area!
What will our Alumni Association accomplish this year? There’s no telling. But with this group, it’s pretty clear that the sky is the limit.
All in favor of the sky as the limit?
Friday, January 24th, 2014
In the sun-streaked valleys of Los Angeles, the buzz is building for the latest in C-CAP LA’s Dinner Party fundraiser series — an evening at Lukshon with fabulous food and champagne hosted by Chef Sang Yoon and Pastry Chef Sherry Yard. Are you wondering how to buy your tickets to this unique event on February 3rd? Click here to learn more and tempt your taste buds with the menu, and here to follow your instincts and purchase your ticket!
Meanwhile, in the chilly hinterlands of Philadelphia and Virginia, the temperature is rising as students get ready to heat up the kitchen at Preliminary Competition this weekend and next. Go forth, ye young culinarians, and may your salads stand!
Chicago coordinator Nicola Copeland brought C-CAP down south this month when she represented at The AmericasMart Show in Atlanta giving demonstrations with Harold Imports Company products, with proceeds benefiting C-CAP. Chef Marcus Samuelsson, our wonderful board member, was also presenting at the show and gave a big shout out to C-CAP!
In New York, C-CAP teachers will conquer the snowdrifts to join in a lovely dinner at Felidia celebrating — them! We couldn’t do what we do without our amazing teachers, so we’re thrilled to be honoring them with this special event.
Do you read Forbes Magazine? We sure do since DC alum and Master Sommelier Carlton McCoy was featured in their 30 Under 30 in Food and Wine! We couldn’t be more proud. Check out the coverage here. Then go one step further and buy a ticket to our Benefit in March to bid on a chance to experience Carlton’s artistry firsthand at The Little Nell in Aspen!
And finally, be sure to pick up your copy of Dessert Professional in February to read all about Arizona alum Veronica Arroyo, Executive Pastry Chef at Bourbon Steak Union Square in San Francisco. Included is a recipe guaranteed to wow your loved one on Valentine’s Day. (Trust her: she’s a dessert professional.)
Well, folks, that’s the news from C-CAP where something’s always cooking!
Thursday, January 16th, 2014
If you could have a super power, what would it be? Would you choose flight? Invisibility? Superhuman strength? What about the ability to prevent cancer? Guess what? You DO have that power — and C-CAP students are working to help you harness it!
The American Institute of Cancer Research (AICR) provides practical tools and information to help people prevent and survive cancer, and one way the institute recommends is through a healthy diet full of “superfoods.” So we are thrilled to announce that for the second year in a row, C-CAP is partnering with AICR to create a super recipe contest: C-CAP students who invent an original healthy small plate recipe using AICR recommended super foods can win a total of $10,000 in scholarships!
Across the country, our students have been carefully crafting their recipes for low-calorie, nutrient-rich, and tastebud-dazzling soups, salads and appetizers with as many super ingredients as possible. One recipe from each C-CAP location will become a finalist and those recipes will be judged on originality, flavor, compliance with guidelines, writing ability, ease of preparation, and nutritional value by a panel of expert judges selected by AICR. Then First, Second and Third Place will be awarded to the top three recipes, along with accompanying scholarships. Those recipes will be made available to the world to help our friends, families and supporters optimize their health through the foods they choose. Check out last year’s recipes for “Super” Desserts here!
Our C-CAP students are doing their part to empower the superhero in all of us. What super food choices will you make today? Check back here for more ideas, and —
Thursday, January 9th, 2014
Can you hear that? That sound of hundreds of knives chopping? Hundreds of eggs cracking? Yes — it’s C-CAP students across the country preparing for Preliminary Competition!
From now to the end of May, C-CAPers across the nation will be honing their skills, practicing their recipes and preparing to bring their best on competition day. To give you an overview of the process, we sat down with C-CAP Founder Richard Grausman, New York Culinary Coordinator Alex Olsen, National College Advisor and Alumni Coordinator Meghan Seradsky, and C-CAP NY Alum Rebeca Rios.
In essence, what is the C-CAP Preliminary Competition for Scholarships? How will it differ from the Final Competition?
Richard Grausman: Students submit a written application comprised of an essay, letters of recommendation, and college research. This earns them the chance to compete in the preliminary round of our Competition for Scholarships. Competitors prepare from memory two French Rolled Omelets and two Standing Tomato Cucumber and Bell Pepper Salads — one for presentation and one for tasting. They have one hour to complete their dishes and clean their workstation.
The format is very similar in Final Competition, but the dishes get more complex.
How have the students been preparing?
Alex Olsen: It starts with their dedicated teachers. Throughout the year, students learn all the necessary skills: knife cuts, sanitation, organization, techniques and professional behavior. Many also participate in C-CAP Job Shadow opportunities or volunteer through C-CAP at culinary events. They take the opportunity to practice the “competition recipes” both in school and at home —sometimes for years!
Walk us through the Preliminary Competition day.
AO: Students arrive the morning of competition, receive their numbers and put on their uniforms. Students bring their own pans and utensils and are given ten minutes to set up their stations. From the time the clock starts, students have one-hour to complete their dishes while the judges walk around observing.
What are the judges looking for?
RG: The purpose of the preliminary competition is to observe a student’s potential for success in the industry and to determine if they have mastered the basic skills needed to start working in a professional kitchen. The judges will be considering a wide range of criteria: knife skills, proper use of kitchen tools, speed, confidence, professionalism, organization, sanitation, presentation and, of course, taste!
What happens after?
Meghan Seradsky: It’s pretty straightforward. The judges take meticulous notes during the competition: not only on kitchen skills, but also on the students’ soft skills and professionalism. Finalists are notified shortly after competition day.
What’s happening behind the scenes to help support competitors during this whole competition process?
MS: It’s much more than the day itself! Our C-CAP locations will kick off the process with an Information Session in the fall that gives students and their parents an in-depth look at the competition process. Locations will also provide college advising and support, from college research help to financial aid workshops. Our competitors can also take part in Practice Sessions where kitchens are open for their use outside of school hours.
Rebeca Rios, you were both a C-CAP NY Competitor/scholarship recipient and have helped out at numerous competitions since. Do you have any advice you can share with competitors preparing for the big day?
Rebeca Rios: I think the best advice I can give to students is to change their space/environment when they practice. When I was competing, I took a corner of the kitchen and I made my routine perfect: everything within the time limit since I knew how many steps to the stove or oven. Never did it cross my mind that not every kitchen is built the same.
When I see the new competitors, I see their expressions when they walk into the competition kitchens — things are different and their routine is thrown off. My best advice is to always practice in a different part of the kitchen, with different amounts of space for prep, with a different range top or oven, to see how that might play into their timeline.
Well folks, you heard it here first. We promise to update you over the next few months on dates, judges, and scholarships awarded! Now back to your kitchens and —
Friday, January 3rd, 2014
It’s a brand new year and we are full of brand new enthusiasm. And dare we say, resolve? Yes, yes, we know there are those that scoff at making New Year’s resolutions, but we at C-CAP believe in setting goals and striving for them — and we know we can achieve them thanks to all of your support! So here are our resolutions for 2014; read on to learn what we plan to do in this bright new year. And while you’re at it — care to join in?
C-CAP’s Resolutions for a Terrific 2014
- Eat at every C-CAP Chef’s restaurant (Can I get a YUM?)
- Share Pressure Cooker with a friend
- Pass on a family recipe to a young person
- Always let our friends and supporters know how appreciated they are (Thank you!)
- Make deliberate food choices, and appreciate the work that went into creating each mouthful
- Tell five people about the great work that C-CAP does
- Make a recipe from Richard Grausman’s cookbook, French Classics Made Easy (And get free troubleshooting advice from the man himself via email!)
- Thank our mentors
- Stock our kitchens with C-CAP Product Sponsor ingredients (Blue Diamond almonds, Bush’s Best beans, Filippo Berio olive oil, Guittard chocolate, Nielsen-Massey vanilla, Uhlmann flour, Fresh Gourmet dried cranberries, Ronzoni pasta, Jarlsberg cheese — and DKB smallwares to put them all together!)
- Rock our C-CAP wristbands like the fashion-forward non-profit we are
- Spend our Mondays meatless (Click here for last year’s winning Meatless Monday recipes from C-CAP students)
- Heal ourselves through food by trying each winning recipe in the C-CAP American Institute for Cancer Research recipe contest
- Give mad props to our alumni, teachers and product sponsors in the press and through our social media platform (Know someone we should be featuring? Let us know!)
- Seek stellar scholarship support for the growth of our students, from high school to postsecondary and beyond
- Connect generations of C-CAP alumni to each other through our Alumni Association and Board
- Help our students and alumni achieve financial literacy and business acumen so they can pursue their long-term culinary dreams
- Keep exploring the myriad careers that are possible with a culinary background and share them with our students
- Connect our students across the country with internships in top restaurants
- Give all of our C-CAP teachers a big hug for all of the great work they do with our students
Be sure to let us know if you take on any of these resolutions! And —
Friday, December 27th, 2013
As many of us are enjoying a restful denouement to our year, C-CAP graduate and Cal Poly Pomona sophomore Danny Hernandez is hard at work preparing for one of the most iconic New Year celebrations there is: the Rose Parade! (For you East Coasters that might be less familiar with this extravaganza, read on!) When Danny first mentioned to us that he was the “Cuisine Coordinator” for the Rose Float Club at his university, we were so intrigued, we asked if he would let us share his experience here on the blog. So without further ado, here’s Danny with his fascinating behind the scenes insight. Don’t forget to tune in on New Year’s Day!
C-CAP: Can you give us a brief description of the Rose Parade for those of us on the East Coast who might not know much about it?
Danny Hernandez: The Rose Parade is considered “America’s New Year Celebration.” It is a festival of flower covered floats and marching bands. It is a large festival to celebrate the New Year and has been a large tradition since 1890.
Tell us more about what it means to build a float for the Rose Parade. How many people work on the float from beginning to end? What is the timeframe?
It is a huge honor for our school to be involved because, in partnership with Cal Poly San Luis Obispo, we are the only school to be a part of the Rose Parade. We are one of the only student-built floats in the parade. We have a committee of 40 people from both campuses (Cal Poly Pomona and Cal Poly San Luis Obispo) and there are also many volunteers that come by to help as well. In total, we have up to 80-100 people helping with the float at once during the fall. When we move the float down to Pasadena, we get as much as 200-300 volunteers during our Decorations Week. This is when anyone can volunteer and help with adding flowers to the float. The float usually begins in the spring and in the summer. The Pomona team works on one half of the float while the SLO team works on the other half of the float. It is then moved down to the Pomona campus to be joined together as a whole during the fall.
The Poly Trolley truck donated lunch to our workers!
How did you get involved?
I was a volunteer for the club back in the 2012 fall quarter, the first quarter of my freshman year. The school advertised this club greatly and it seemed interesting to me because it was something different. I also wanted to become a part of something big. After the parade, the club had a couple of leadership positions open to volunteers that wanted to apply. I decided to go for a position that was still available at the time, which happened to be the cuisine coordinator position. The best part of the position is that it is very similar to my major, which is hospitality management.
Construction of the Cal Poly Universities Letters
What does your role as Cuisine Coordinator entail? Tell us all about it!
My role as Cuisine Coordinator gives me responsibility of managing the kitchen and bathroom on the lab site. I have to provide food to our workers and keep the kitchen clean as well. There is a lot of managing in the kitchen because I always have to be aware of expiration dates and taking care of the various problems that occur in the kitchen, which may vary. This position has me in charge of getting donations from businesses and various other people. During the last couple of weeks of December, we spend a whole week working on the float after finals. This is called Design Week. During this week, I have to get as many meal donations as I can to reduce my cost. So far, I have almost every day donated with the exception of having to cook lunch or dinner for two or three days. I have to do the same thing for the last week of December when the float is in Pasadena for our Decorations Week.
During the summer and the first half of fall, I would usually have to feed about 40 people. When our SLO team starts coming down to Pomona to work, the number increases to about 80-100 people and becomes a lot harder to cook for everyone. I usually have to feed them lunch most of the time but I would have to cook dinner for whenever we have a late night. Whenever I have to make food, I try to make things that are not too complicated because it would be very hard to try something more complicated to feed for 80 people all at once. I make some easy dishes like pasta, rice, beans, sandwiches, and other recipes but there are other times when we make something more appealing to everyone. We have a limited food budget so I can’t be cooking fancy dishes for everyone all the time. This job teaches me to be resourceful by making me use up anything that is inside the kitchen already before actually going to shop for more food. I can have anyone from the team to help out with anything that I need but I usually have about two other people helping me most of the time.
This is one of the first times that I had such a huge responsibility like this. It was very hard for me at first but I had to get used to it eventually. There is a lot of pressure to feed your team and to make sure that they are satisfied with the end product. We have our own kitchen but it is a small residential kitchen.
Olivia Moore welding the flag on the crow’s nest
What are the biggest challenges of your job?
The biggest challenge for me was the entire donation process. I had to start gathering donations from the beginning of summer. I had to find a way to get money and food from other companies and businesses but I didn’t know how exactly. I wrote a donation letter that was sent out to businesses that would possibly want to donate something to our club. I was going to many different places all at once, which got hectic for me to keep up with. I also had to learn to face being declined from the majority of the places I contacted. Things got a lot more harder on me because I had to do donations and school at the same time. In the end, however, I think I did a great job on donations by getting something new for the kitchen almost every day during our Design Week (Dec.14 – 22nd). Cooking for a large amount of people was also a big challenge for me when I first started but I only got better at it by doing it constantly. I have learned that my team eats a lot so I make a lot of food to make sure that I feed everyone properly!
Group photo at the Tournament House!
What’s the most surprising thing about working on the Rose Float project?
One of the most surprising things that I have found about working here with Rose Float is the diversity. Everyone here comes from a different background and from a different perspective about everything. This club is not all about engineers building a float. There are psychology, business, marketing, web designers, graphic designers, and many other types of students that are building the float. After a while, we feel like a family since we spend a lot of time together and we get to know each other very well. The relationships that are built here feel different than the ones you create during regular school hours. You can’t help but feel happy whenever you’re around both Rose Float teams.
Working late in the night.
So, on the big day (January 1st for all you neophytes), what will your role be?
We will hopefully be relaxing along the parade route waiting for our float go down Colorado Boulevard, watching as our hard and long work is shown to millions of people worldwide.
Jessica Guardado painting her octopus for the float
Our rendering for our float this year!
What will C-CAP grads get up to next?
Thursday, December 19th, 2013
As we approach the holidays, I find myself looking back over the past year and reliving all of its many highlights. I am extremely grateful that C-CAP has so much wonderful news to share with you this season! Here is just a sample of what we have been cooking up.
2013 C-CAP Highlights
- We awarded over $3,300,000 in scholarships to send deserving students to post-secondary culinary schools.
- We earned a coveted fourth star on Charity Navigator — the highest rating there is!
- C-CAP D.C. and CIA graduate Carlton McCoy passed his examination to become a Master Sommelier – C-CAP’s first and one of only 133 in the country!
- Six C-CAP alumni were featured in Dessert Professional magazine.
- The magazine Total Food Service now features a monthly profile of a C-CAP graduate.
- We published our first annual report with the help of a grant from the Taproot Foundation.
- 66 students participated in our New York summer job training and internship program working at restaurants such as SD26, Lexington Brass, Red Rooster, Ai Fiori, Maysville, Nobu 57, and The Meatball Shop. Highly successful job training and internship programs were also run in Los Angeles, D.C./Prince George’s County, and Philadelphia.
- We hosted our first alumni event: our 21+ Alumni Fall Mixer at Amali restaurant in NYC where we announced the formation of a National Alumni Association.
- We honored esteemed restaurateur Tony May at our most successful benefit in C-CAP’s history!
- Neuberger Berman hosted an event for our alumni on how to create a business plan.
- Continuing our winning streak on Chopped, C-CAP New York and NECI alum Sean Quinn, Executive Chef of Chadwick’s in Brooklyn, was featured on the show and won $10,000! C-CAP was in attendance at Sean’s restaurant for the viewing party to cheer him on.
- C-CAP and its students had a presence at the StarChefs.com International Chefs Congress, New York City Wine and Food Festival, Restaurant Associates Innovation Summit, and countless other high-profile events.
- We partnered with the Catholic Guardian Services to provide an afterschool program for disadvantaged youth.
- C-CAP locations across the country raised money and awareness for C-CAP in a series of successful benefits across the country, including our first in Philadelphia.
- Through the C-CAP/Daniel Boulud Scholarship, we sent C-CAP alum Cesar Gutierrez for a five-week culinary intensive program at the Institut Paul Bocuse in Lyon, France this past summer.
- C-CAP NY Alum Thiago Silva (Executive Pastry Chef, The General) was featured in Zagat’s New York’s 30 Under 30, a collection of the most promising culinarians under the age of thirty. He even got to help ring the NASDAQ Stock Market Opening Bell!
- We had two healthy eating recipe contests: one sponsored by The Monday Campaigns and one sponsored by the American Institute of Cancer Research. Each year, we are enhancing our program with nutrition-based concepts in order to encourage healthy eating among our students, their families and their communities.
- Two C-CAP alumni were national semifinalists for James Beard Awards: Philadelphia alum Sylva Senat (Daniel Boulud scholarship recipient to Institut Paul Bocuse) for Best Chef: Mid-Atlantic, and Arizona alum Mark Bodinet (Art Institute of Phoenix) for Rising Star Chef of the Year. Sylva was also a finalist for Food & Wine Magazine’s award for Best New Chef, Mid-Atlantic.
All of these programs and accomplishments would be impossible without the incredible support of our teachers, donors, mentoring chefs, restaurant owners, and food industry members. With your support, underserved students of today become successful “culinarians” of tomorrow. From all of us here at C-CAP –
Thank you and our very best wishes to you and your family this holiday season!
Friday, December 13th, 2013
If you know the NY C-CAP office, then this admission should come as no surprise: We Have A Sweet Tooth!
So we decided to make it official! Yesterday marked the First NY C-CAP Office Holiday Cookie Bake-Off Extravaganza – otherwise known as ‘The Hungry Games’ –and you’ve arrived just in time!
The Players: the NY C-CAP Office Staff.
The Judges: Alumni Berenice Cabreras (‘10) and Alejandro Contreras (‘08)
The Motto: “May the odds be ever in your flavor.”
11 cookies were entered, and 11 cookies were judged. But only one cookie could win. (In each category, that is…)
Keep scrolling down for portraits of beautiful cookies and the winning cookie recipes!
See a cookie here that you’d like to make? Email us at email@example.com and we’ll send you the recipe!
And now, the results! Drumroll, please….
Best in Show AND Best Use of Product Sponsor Ingredients:
Culinary Coordinator Alex Olsen and her “Pumpkin Chocolate Chip Cookies.”
Career Advisor Christine Lee and her “Antler Cookies” (Smor Bakelse).
Runner Up for Best in Show:
Administrative Assistant Kaitlin Stilwell and her “Vegan Chocolate Raspberry Thumbprint Cookies.”
Honorable Mention for Most C-CAP Product Sponsor Ingredients Used:
President Susan Robbins and her “Suzy’s Super C-CAP Sponsor Shortbread” using Uhlmann Company flour, Cabot butter, Barrow’s Intense Ginger Liqueur, Nielsen-Massey vanilla, and Guittard chocolate!
And now, the recipes. To your kitchens! Ready, set…bake!
Alex Olsen’s Pumpkin Chocolate Chip Cookies
Modified from a recipe in The Cookie Bible
Prep time: 20 minutes
Cook time: 15-20 minutes per tray
Yield: About 3 dozen cookies.
2 ½ C Hecker’s/Ulmann AP Flour
¼ t ground allspice
¼ t nutmeg
¼ t ginger
¼ t ground cloves
¼ t ground cinnamon
1 t baking powder
½ t baking soda
1 t salt
1 C (2 sticks) unsalted butter, softened
1 C sugar
15 oz packed pumpkin
1 t Nielsen-Massey vanilla extract
2 C Guittard chocolate chips (12 ounce package)
1 C confectioner’s sugar
1 T Nielsen-Massey vanilla extract
1 ½ T milk (adjust if too dry)
Preheat oven to 375 degrees
Grease baking sheets
Combine in a medium bowl: flour, spices, baking powder, baking soda and salt.
In a second bowl, cream butter and sugar till smooth.
Beat in pumpkin till combined. Add eggs and vanilla. Combine till smooth.
Beat in flour mixture one-third at a time, mixing till evenly combined.
Stir in chocolate chips
Using two metal tablespoons, portion out medium sized cookies. They can be somewhat close together as they do not spread much.
Christine Lee’s Antler Cookies
from a family recipe for Smor bakelse
2 ½ c Flour + additional flour needed for rolling
1 t Salt
1 lb Butter, soft room-temperature
½ c Cream
½ c Water, cold
2 Eggs, beaten
Sugar to coat cookies
Sift flour and salt then cut butter into the dry mixture. In a separate bowl, combine cream, water and eggs; whisk lightly. Like making pasta, add wet ingredients to dry, mixing until a dough comes together. Let stand for a minimum of one hour in a cool to cold spot (not the refrigerator).
After dough has rested, knead additional flour until the dough can be easily handled. (Dough changes from wet shaggy to light “fluffy pillow.”) Let stand overnight, cold. (* If refrigerated, you will need to let the dough come to room temperature before rolling.)
Preheat oven 350°F – 375°F
Baking sheets, ungreased
Divide dough to manageable portions and roll out to thickness of a nickel. Cut into 3/4” strips; cut strips into 2-2 ½ ” pieces on the bias, make two ¼” slits on one side. Transfer to ungreased baking sheets.
Bake roughly 10 minutes.
Gauge oven temperature and timing. Cookies bake and “fry”. Look for dough to puff and edges to brown. Oven temperature needs to be hot enough to crisp bottom of cookie without baking cookies too dark.
Remove cookies from oven and dip into sugar while hot.
Store: Airtight container
So what are you waiting for? Get baking! And –
Thursday, December 5th, 2013
In general, Mondays get a bad rap. The songs, the sighs. There aren’t weekly shouts of “TGIM!,” after all. But C-CAP wants to help change all that! For the third year, C-CAP is partnering with the Meatless Monday Campaign to create delicious new meatless recipes – and make Mondays your favorite day of the week!
This fall, C-CAP students were tasked to create innovative, meatless pasta recipes. Ronzoni Pasta and Jarlsberg Cheese donated product to these efforts. Over the past few weeks, hopeful students experimented with ingredients and flavors, honed their recipes, composed them in recipe format and triumphantly turned them in to their teachers. Each school has selected a winning recipe. From those, each C-CAP location will select a winning recipe from their schools. These top seven recipes will be tested by an illustrious panel of judges including Marisa May (Co-Owner, SD26), Matteo Bergamini (Executive Chef, SD26), Hillary Mickell (Founder of FOODILY, “the world’s largest recipe network”), Diana Rice, RD, (Recipe Editor of meatlessmonday.com) and Scott Uehlein (Corporate Chef of Canyon Ranch). Three recipes will be selected.
Last Year’s 1st Prize Winner, Lucila Flores
Then comes the really fun part. The students with the three winning recipes are awarded cash scholarships! But it doesn’t stop there: the winners will also have their recipes featured as Meatless Monday items on the menu of one of Chef Scott Uehlein’s spa restaurants at Canyon Ranch and will receive a number of other special prizes.
Last Year’s 2nd Prize Winner, Victoria Kitsos
We think that makes these intrepid recipe-writers pretty darn spectacular. Also spectacular: the health benefits of eating a diet high in fruits, veggies, nuts and seeds!
Last Year’s 3rd place winner, Briana Small
So, in four days, it will be Monday. It’s cold out there. Luckily, we’ve got just the thing to warm you up on Monday night – meatless chili recipes. Click the links below to access the winning chili recipes from last year’s C-CAP/Meatless Monday recipe competition.
Kung Pao Chili
Smoked Spicy Seitan Chili
Roasted Sweet Potato Quinoa Chili
In March, we’ll find out the winners of this year’s recipe competition, and we’ll share those recipes, too. That sounds like a pretty good reason to-
Wednesday, November 27th, 2013
‘Tis the season to be thankful, and here at C-CAP we have so much to be thankful for!
We are so thankful to have the support of so many wonderful people and organizations that make our work possible: schools, colleges, teachers, students, chefs, dining establishments, foundations, businesses, individual donors – and you, gentle reader!
But today, we want to thank a very special category of C-CAP supporters whose donations touch the lives of every single C-CAP student: our product sponsors.
Each year, C-CAP teachers start the year in dread of empty school pantries. But then each year, our amazing product sponsors stock these school kitchens with their world-class ingredients and equipment so that our teachers can teach and our students can learn.
Ladies and Gentlemen, we give you our superheroes in the world of product.
To our friends at
Bush Brothers & Co.
– we couldn’t do it without you. WE ARE THANKFUL…for YOU!
[Click on the photo to enlarge.]
Happy Thanksgiving to ALL our supporters!