Friday, September 18th, 2015
Yvan Lemoine has quite a few titles after his name: chef, mixologist, cookbook author, mentor, C-CAP alum, and now world traveler! Currently Chef de Cuisine at Tao Group’s Bodega Negra, Yvan recently competed for and won the C-CAP Daniel Boulud Scholarship to Institut Paul Bocuse in Lyon, France, funded by Ment’Or. (For more about this exciting competition, read here.) Yvan is the sixth C-CAP alum to be awarded this amazing experience, following in the footsteps of alums Franz Corrales, Sylva Senat, Swainson Brown, Cesar Gutierrez, and James Daversa. Now back from an extraordinary experience in France, C-CAP sat down with Yvan to ask him a few questions about what he learned and what he’s eager to share with his colleagues and mentees.
Tell us a little bit about your time at the Institut Paul Bocuse. How did you spend your days?
Going to the Institut Bocuse in Lyon, France was a dream long lost, come true. I would ride my bike to and from school every day like a kid. Summertime is a lovely time to be bike riding through the forests and cobblestone streets of Lyon. The school itself is part romantic chateau and part modern school. I arrived at school every day at 7:30am. Once you arrive, there is an espresso bar where everyone meets and chats about life, the seasons, and, of course, food. Days at the Institut are filled with stories of chefs and restaurants and recipes once made for kings and queens. We planted and tended to the gardens surrounding the school and as the summer rolled on we saw the fruits of our labor and were able to incorporate them into our dishes. After school, we spent our time going to beautiful restaurants, patisseries, and boulangeries that reflected the history of Lyon as the culinary capital of France.
What was the most surprising thing you learned during your time in France?
It’s never too late to start all over again. School is way more fun when you’re an adult and actually love what you do.
What new skill or recipe are you most eager to try out in your cooking either at Bodega Negra or at home?
Aligot! [A mashed potato and cheese dish.]
How has the experience of studying in France changed you?
After studying and working in France, I realize how big the world really is. We get too carried away with the meaningless minutia of our lives. There are incredible adventures and places to be discovered, tasted, and savored.
You mentor many C-CAP students and alums. How will what you learned help you teach and guide them?
In the States, we tend to value longevity of work as one of the most important characteristic of any cook that walks through our door. But the truth is, you are only the sum of your experiences. You must listen and mentor cooks so that they may become better cooks and grow whether that benefits you in the end or not. So as Mark Twain once said “In the end of your life you’ll regret more what you didn’t do than what you did, so cast away from the safe harbor catch the trade winds in your sails. Explore, dream, discover. ”
What is the most delicious meal you ate while in France?
Maison Bras [in Laguiole]. It was magical.
We have no doubt that Yvan will put his new knowledge and perspective to good use, enriching the lives of those around him, as have the recipients before him. In the meantime, for more on Yvan’s story and the way that C-CAP transforms lives watch our 25th Anniversary video here.
Au revoir! Stay tuned!
Friday, September 11th, 2015
This just in! According to a brand new research paper coming out of Stanford University, summer jobs can be the key to future success:
“Holding a summer job is a rite of passage in American adolescence, a first rung towards adulthood and self-sufficiency. Summer youth employment has the potential to benefit high school students’ educational outcomes and employment trajectories, especially for low-income youth.”
Stanford, we couldn’t agree more!
In addition to the wonderful programs C-CAP runs during the school year, summer job training and internship programs have become one of the core opportunities C-CAP provides. This summer, over 160 students from C-CAP programs in New York, Los Angeles, Washington D.C., Chicago, and Philadelphia have had the opportunity to hone their kitchen skills, practice their soft skills, then put both to use in a professional kitchen. Here’s a little insight on each of our remarkable job training programs this summer:
Our job training program in New York has been steadily growing. This year, we broke records, running multiple job training sessions! Thanks to our partners at ICC, ICE, George Westinghouse High School, and Ms. Laura Molite at Long Island City High School, 101 students and alums were trained and 97 were referred to summer internships! Internships took place at a range of top notch partnering restaurants, commissaries, and corporate dining facilities including American Cut, Butterfly Bakery, Café Boulud, Compass Group, Dos Caminos, Major Food Group Commissary, Momofuku, Perry St., PRINT, Red Rooster, The Breslin, The Cecil, Zengo, and many more!
In June, 18 students completed job training at West Adams High School and were referred to internships with C-CAP supporting chefs at Universal Studios, The Arthur J, Connie and Teds, Four Seasons Los Angeles Beverly Hills, Jonathan Beach Club, Porto’s Café and Bakery Burbank. At Toca Madera, our C-CAP intern was mentored by C-CAP alum and Executive Chef Raymond Alvarez!
27 C-CAP Chicago students took advantage of the amazing restaurant scene in the Windy City this summer, working at restaurants like Frontera Grill, Xoco, Little Goat, FleetWood, Saigon Sisters, Cyrano’s Farm Kitchen, and Cyrano’s on the River Walk! This October, C-CAP will be involved in an exciting new partnership to provide more job training and internship opportunities to talented young cooks from Chicago Public Schools. Expect to hear more in the coming months!
Meanwhile, in D.C., job training really hits The Spot—Deli, that is! Just one year ago, C-CAP D.C. Program Coordinator Yvette Williams and Culinary Coordinator Chef Troy Williams opened The Spot Deli on H Street. Not only can you get great food here, C-CAP students get great job training for internships! The Spot Deli even has C-CAP alumni working the line and managing the floor. C-CAP students went on to internships at fabulous restaurants such as Brasserie Beck, Fiola, doi moi, Casa Luca, and Toro Toro. Job Training in D.C. was established with the help and support of Mark Kuller, brilliant lawyer, renowned restaurateur, and amazing friend of C-CAP, who passed away last year. On October 5th, C-CAP will be honoring his life and legacy, and the ongoing contributions of his executive chef Haidar Karoum, at our D.C. Benefit. Buy a ticket and raise a glass to the man who impacted the lives of so many young culinarians!
Philadelphia job training is on a roll! 15 students trained at the Free Library of Philadelphia this June and went on to complete internships at restaurants such as Federal Donuts, Reading Terminal Market, Garces Events, Will, Pumpkin, R2L, Tria, Modo Mio, Street Food Philly, and the Philadelphia Cricket Club. But they just can’t get enough! Job training will be returning in the fall for the first time to give another round of students access to this important experience.
Why Job Training Matters
Every year, lives are transformed as students make their first foothold in the industry. Every year, we hear wonderful stories about how internships are shaping careers. This 2014 intern recently shared with us her own success story:
“[When I started], I was working as a scooper at Ample Hills Creamery in Brooklyn. Because of my experience in back of house operations, from internships and work-for-hire events I did through C-CAP, they asked if I would be interested in being a full time production cook, which I enthusiastically accepted. Since then, I have worked my way up to being the nighttime kitchen manager and was awarded “Employee of the Month” for June 2015!
I wanted to take the time to thank you for your guidance and the opportunities, which improved my professional skills and provided much needed insight into the inner workings of the industry.”
We could not be more proud of our job training alums as they attain the success they so rightly deserve. As the Stanford study celebrates, we may provide that “first rung towards adulthood and self-sufficiency”—but our alums do the rest with their hard work and perseverance!
Congratulations to all our current interns—we can’t wait to hear where this experience leads you next.
Friday, September 4th, 2015
Although the hot weather may stick around for a little while longer, summer is coming to an end. Why not send it out in style with a good old-fashioned cookout!
In honor of the official end of summer and your last chance to grill out, check out this #FlashbackFriday of C-CAP alum Sean Quinn on The Today Show in 2013 in this awesome Labor Day Cook-In segment. For the recipe to his delicious Animal Style Sliders, visit Sean’s blog here.
From all of us at C-CAP, Happy Labor Day!
Thursday, August 27th, 2015
Anyone who has had a mentor will tell you that it changes your life; sometimes in ways you never imagined. Four years from the time they first met, C-CAP alums Brother Luck and Oliver Malcolm have just embarked on a new adventure as mentor and mentee: the Avero Restaurant Experience.
But it all started in 2011 when C-CAP Chicago alum Oliver Malcolm answered an ad for cooks on Craigslist. “It was rather vague,” he recalls, “so I didn’t really know what I was going in for.” On the day of the interview, Oliver shows up to the appointed building (20 minutes early, as per his C-CAP training), rides the elevator up, and finds himself facing a large frosted glass door reading “World of Whirlpool.” Am I in the right place?, he thinks. Should I just go home? Little does he know that behind that door sits a chef who will change his life and his career forever. He gathers his confidence, goes through those glass doors, and announces himself for his interview. Behind the interview table is C-CAP Arizona alum and World of Whirlpool Food & Beverage Director Brother Luck. “I had seen on his resume that he was a C-CAP alum, so I was interested in him right away,” remembers Brother. “Being part of C-CAP and having been mentored from the beginning by my teacher Jim Holman and C-CAP’s founder Richard Grausman gave me the skills and the confidence I needed to succeed. This was an opportunity to pass that on.” After a long conversation, he hired Oliver—and became his mentor.
“He taught me to play ‘chess and not checkers’ in how I think about my life, “ Oliver says fondly. “He taught me to think strategically and set up for older Oliver. In the kitchen, he gave me an appetite for learning, and for pushing myself; he said it was his job to make me better for when he wasn’t around. He taught me that you always need people who will bring you to the next level.”
Opportunities for mentorship and bringing people to the next level? Sounds like a job for C-CAP and Avero!
For the second year running, Avero, the leading provider of web-based and mobile business intelligence and analytical applications for the hospitality industry, has provided a C-CAP hospitality student and his or her mentor with the amazing opportunity to come to New York City for a four-day immersion trip into the food and beverage industry. Oliver and Brother were selected from a competitive pool of C-CAP alums and their chef-mentors. Oliver Malcolm is a 2007 recipient of a C-CAP scholarship to the Restaurant School at Walnut College, and is currently pursuing his Bachelors at Kendall College. Brother is a 2001 recipient of a C-CAP scholarship to the Art Institute of Phoenix, and is currently Executive Chef and Owner of Brother Luck Street Eats in Colorado Springs. After Brother learned that he and Oliver had been selected for the experience, he had this to say: “It’s pretty great to be a part of a program that changes lives everyday with food and education. I received my C-CAP scholarship 15 years ago, and they’re still providing me tools to be successful. Thank you, C-CAP and Avero!”
Oliver and Brother’s Restaurant Experience included tours and meals at The Nomad, Baccarat Hotel, Reynard, Brooklyn Bowl, Union Square Greenmarket, Eataly, The Smith and Rebelle, just to name a few. At Gabriel Kreuther’s eponymous restaurant Gabriel, Chef Gabriel sat down with the C-CAP Avero group over food and champagne for four hours (!), chatting and answering questions. It was a night that Brother and Oliver both swear they will never forget.
In addition to the amazing restaurants that Avero exposed them to, Brother and Oliver also had one-on-one time in the office with the Avero team, including Founder and CEO Damian Mogavero, learning about how their products work and receiving career advice. “Learning about these new tools and what they can do really sparked new motivation within me. It was incredible to see the scope of who is using their products already,” remarked Brother. “Plus, Damian is a great motivational speaker. I feel like he opened so many doors for me, both in my mind and in the industry.” C-CAP is so grateful to our friends at Avero for giving our alums this remarkable experience!
Brother Luck has a fitting motto: “Luck is what happens when opportunity meets preparation.” With the contacts Brother and Oliver have made, we have no doubt that opportunity will come knocking. And these culinarians will be more than prepared.
Friday, August 21st, 2015
It would have been hard last week to open a paper or browse a news website without reading some variation on this headline:
“Restaurants are Facing a Serious Chef Shortage.” (Fortune)
From Fortune to the Wall Street Journal to the Boston Globe, chefs from New York, Chicago, San Francisco, Seattle, and even as far as the UK and Tasmania, are sharing tales of their struggles to find and keep good cooks, and debating the reasons why. Are there simply too many restaurants? Is it because, as Food & Wine conjectures in its headline, “everyone wants to be Anthony Bourdain”? Is it the expectation of instant success and power without having to put in the time? How can we address this issue within our industry?
C-CAP has answers.
C-CAP has been hearing this same refrain from the industry for many years: “Can you help us find great cooks?” Since 1990, C-CAP has been that bridge to industry, connecting chefs to talented young cooks with strong skills, work ethic, and commitment. C-CAP students are taught to expect hard work, not glamour. They step into the industry with experience in professional kitchens, ready to work. Through our network of C-CAP alumni and C-CAP partner chefs, we’ve been keeping apprenticeship models of training alive, with mentor chefs training our students and young alums on the job, day to day. They may want to be Anthony Bourdain one day, but C-CAP cooks know from experience that they’re going to have to work like heck to get there!
Over the past 4 years as this need in the industry has increased, C-CAP has been taking our work a step further—with our job training-to-work program. Students can participate in a 5-day skill-building intensive where they hone their kitchen skills, polish their soft skills, and develop realistic expectations about the workplace. They are referred to restaurants and complete 6-week paid internships where they learn persistence, teamwork, hustle—and become the cook that these articles say the industry most needs. At this moment, C-CAP students are interning in top restaurants in New York, Chicago, Los Angeles, Washington D.C., and Philadelphia, adding to the number of talented and committed cooks in their respective cities—and the industry at large.
Interested in learning more about C-CAP’s Job Training program? Read this wonderful article from the Wall Street Journal last summer. Interested in supporting our work? You can donate here!
Next week, join us to hear about C-CAP alum Oliver Malcolm and his mentor and fellow alum Brother Luck at the Avero C-CAP Restaurant Experience. Spoiler alert: it was pretty darn cool.
Friday, August 14th, 2015
“I took the first step in my career by training at a local culinary school in Sweden, and while I’ve come a long way since then, I’ll never forget how I got started. This is why I’m so proud to be involved with Careers through Culinary Arts Program. C-CAP makes an enormous impact on the lives of at-risk students by helping them build careers in the culinary industry.”
—Chef Marcus Samuelsson
There are so many sayings about the importance of beginnings. “Start as you mean to go on.” “The journey of a thousand miles begins with a single step.” “The beginning is the most important part of the work.”
Here at C-CAP, we transform lives by creating those strong beginnings for our students: kitchen skills that make them marketable to employers. Interpersonal skills to teach them how to be professional in any work environment. That chance to go to college. First jobs and first industry connections that lead to a lifetime of employment. For some, the first chance to believe in themselves and feel that they have purpose. These crucial first steps set the tone for everything that comes next.
Chef Marcus Samuelsson shares our belief in the importance of strong beginnings. In fact, he has been a supporter of C-CAP almost since our own beginning 25 years ago! In honor of our 25th anniversary of transforming lives, Chef Samuelsson has launched a fundraiser to support C-CAP’s programs. If you’ve been thinking about supporting C-CAP, this may be your moment—until August 31st, Chef Samuelsson will be offering some pretty great gifts to those who help his campaign, as well as an amazing trip to Bermuda for the top fundraiser or donor
To join Chef Marcus Samuelsson in supporting C-CAP, visit his fundraising page here.
Your support enables C-CAP to transform the lives of our students and alums. But don’t take our word for it! Read below to hear what our alumni say about C-CAP’s impact:
“I was fortunate enough to be able to be part of the first C-CAP class at my high school in Los Angeles. C-CAP gave me one of the greatest opportunities of my life. I would not be where I am today if it wasn’t for this organization.”
“I am blessed to be a part of the C-CAP family. The love and passion that C-CAP has for their students inspires students to go for and reach for their goals. I thank you for all your support.”
“I am one out of thousands of students that Careers Through Culinary Arts Program has planted a seed of confidence in, molding me to become successful in this industry, or any industry. If it wasn’t for the program, I wouldn’t be where I am nor the person I am today. I am forever grateful.”
“This scholarship is going to get me one step closer to my dreams. I hope that one day I will be able to help some students just like you have been helping me.”
“It’s pretty great to be a part of a program that changes lives everyday with food and education. I received my scholarship 15 years ago and they’re still providing me tools to be successful.”
We are so grateful to Chef Marcus Samuelsson and all of our C-CAP supporters!
Next Week: C-CAP’s response to the chef shortage. Stay tuned!
Friday, August 7th, 2015
Sometimes, in pursuit of excellence, you just have to change it up. Change your scenery. Learn some new skills. Eat great food. Be inspired by your peers. Build up your “creative capital”—preferably in the company of friends. We get it! That’s why last month we gathered C-CAP teachers from across the country, plus our dear friends at Korin and Johnson & Wales University. While our teachers lovingly called it “chef camp,” we call it the C-CAP’s National Teachers’ Conference!
From Sunday, July 19th to Wednesday, July 22nd, Johnson & Wales University in Providence, RI, opened their hearts and their doors wide to C-CAP’s hardworking teachers. In addition to amazing meals (planned and created by current JWU students), our teachers took part in hands-on workshops from JWU instructors learning about molecular gastronomy, vegetarian proteins, Mediterranean cuisine, almonds and chocolate, athletes nutrition, whole grain pastas, cake decorating, quick breads, and flat breads—all designed to be brought into high school classrooms! And those were just the workshops. C-CAP teachers also learned from panel discussions on the future of culinary education, wholegrain artisan bread baking (and tasting!), and sustainability and local food systems.
Not only did C-CAP have an amazing host in Johnson & Wales University, but we also had an incredible Conference Sponsor in Korin! (If you don’t yet know about Korin, founded by the incomparable Saori Kawano, read here about their fine Japanese tableware and their wonderful chef knives.) Teachers attended a fascinating knife-sharpening demo by Vincent Lau and then had the chance to practice their newly acquired skills. Best of all, each C-CAP teacher went home with a sharp gift – a Korin knife engraved with her or his name! (Oh yes, the tears of gratitude flowed!)
We could go on for days—but we’d prefer to let you see and hear for yourself!
For more photos, visit our Facebook album.
Our teachers’ experience in their own words:
- “Easily the best conference I have attended. I felt that C-CAP, Johnson & Wales, and the folks at Korin went out of their way to make sure we had a conference to remember and I am very grateful for that. Thank you!”
- “This is the first conference I have been to as a culinary teacher where I actually learned skills I can take back to my class and teach my students.”
- “The most valuable thing I learned was how different and yet how alike so many of our challenges in the classroom are because I had the opportunity to meet with teachers from all over the country.”
- “The most valuable thing I learned was that you can tap into every student’s learning ability because every child can learn all disciplines through culinary arts.”
- “I was amazed at the level of instruction by the many professional chef instructors, the interesting panel discussions, and the abundance of choices in the workshops. It was all top shelf. Thank you so much.”
- “All of the workshops were lead by enthusiastic and knowledgeable professors. They all impacted me with their content knowledge and also with their love of what they do.”
- “The Korin knife sharpening demo and hands on practice was amazing. I had never thought about how much pride goes into making a knife.”
- “Korin, thank you for showing me the proper way to sharpen knives. Your workshop was very informative. A special thank you for my personalized knife. I will treasure it forever!!!
To our hosts, our sponsors, the chefs who shared their time and expertise, Anna Boisture (C-CAP NY’s Culinary Coordinator and conference planning STAR!), the school districts who sent their teachers, and our amazing C-CAP teachers—THANK YOU! We can’t wait for the next one!
Friday, July 31st, 2015
Imagine you’re a restaurant owner. You work hard, you’ve got great people, great food, an awesome buzz, but it’s still tough going. What if there was a magic system that could analyze all your systems, crunch all your numbers, and help you make your business more efficient and profitable at the touch of a button? Well—there is! Some folks may call it magic, but they call themselves Avero! And this past week, C-CAPpers Victoria Helwig and L.J. Delos Reyes got the chance to learn from these software wizards and industry gurus firsthand. To read about their visit, check out Avero’s blog post here!
Did you know that this is the second year C-CAP students have had this opportunity? Read about last year’s C-CAP Avero High School Externship here.
And that’s not all! We can’t wait to update you next month when C-CAP alums Oliver Malcolm and Brother Luck come to New York for the Avero Restaurant Experience, an exclusive, behind-the-scenes immersion into the New York City hospitality and culinary industries. (Read about last year’s experience here.) Many thanks to our good friends at Avero for offering our C-CAP students and alumni these unique opportunities to learn!
Coming up next on C-CAP’s blog—the C-CAP Teachers Conference at Johnson & Wales University.
Monday, July 20th, 2015
We’ve made it to the final installment of this year’s recipe extravaganza from the Meatless Monday and American Institute for Cancer Research Recipe Contests! To learn more about both contests and the amazing organizations behind them, check out our posts here and here. To score the 2nd place recipes, read our post here.
While their dishes may be low in sugar, fat, and carbohydrates, our third place winners didn’t skimp on flavor when creating their winning recipes. From an inventive take on the classic burger to a southwest-inspired salad, these recipes will satisfy your cravings without leaving you feeling stuffed.
C-CAP student Jonathan Hernandez of DuVal High School outside of Washington D.C. won third prize in the Meatless Monday Recipe Contest for his Quinoa Veggie Burger with a Sweet Tomato Compote. To make Jonathan’s recipe for your next cookout, visit the Meatless Monday website for the recipe.
C-CAP student Margaret DeMarco of Virginia Beach Technical and Career Education Center in Virginia Beach, VA won third prize in the American Institute for Cancer Research Recipe Contest for her Skinny Santa Fe Salad with an Avocado Lime Vinaigrette.
Try Margaret’s dish for a light lunch or side salad:
Skinny Santa Fe Salad with an Avocado Lime Vinaigrette
Prep Time: 20 mins
For the salad-
-1c vegetable oil
-1 six inch whole wheat tortilla
-1 tablespoon of shelled, unsalted sunflower seeds
-1 cup baby spinach, chiffonade
-1 cup baby arugula, chiffonade
-1 cup romaine, chiffonade
-1 pint cherry tomatoes, halved lengthwise
-1⁄2 medium red onion, thinly sliced
-1⁄2 cup cooked whole kernel corn
-1⁄2 cup cooked black beans
-1/3 cup crumbled Queso Fresco cheese
-1 slice of lime
Heat small skillet of oil over medium high heat. Meanwhile, line half sheet pan with paper towels. Cut tortilla into small, short strips, about 3 inches long and 1⁄2 inch wide. Crisp tortillas in oil until golden brown and crunchy, about 20 seconds. Remove oil from heat and place tortillas on paper towels to cool. Heat a small sauté pan over medium heat. Add sunflower seeds, stir frequently. Cook, until seeds are toasted, about 3 1⁄2 minutes. Remove seeds from heat and cool. Combine spinach, arugula, and romaine in medium sized mixing bowl. Place mixed greens on each plate. Divide toasted sunflower seeds, halved cherry tomatoes, sliced red onions, whole kernel corn, and black beans between 6 salads. Place a few whole wheat tortilla crisps. Sprinkle Queso Fresco crumbles on each salad. Garnish each with 1 slice of lime.
For the Vinaigrette-
-1 ripe avocado (peeled, seeded, diced)
-3⁄4 teaspoon minced garlic
-2 tablespoons of fresh squeezed lime juice
-3⁄4 tablespoon rice wine vinegar
-1⁄4 cup cilantro leaves
-1 pinch chili powder
-1⁄4 cup plus 1 tablespoon all-natural avocado oil
Place avocado, garlic, lime juice, rice wine vinegar, cilantro leaves, and chili powder in blender. Add 3 tablespoons water, and blend on high until vinaigrette begins to come together. While blender is running, slowly add avocado oil. Blend until creamy. Divide contents between 6 small spoons and arrange on each plate. Refrigerate leftover dressing.
Tuesday, July 7th, 2015
For the next post in this healthy eats series, we’re bringing you the 2nd place recipes from the Meatless Monday and the American Institute for Cancer Research Recipe Contests! Read more about these awesome campaigns and contests in early posts here and here.
These recipes are so decadent; you’ll feel guilty just thinking about making them. But there’s no need—they are full of nutritious ingredients like antioxidant-rich eggplant and protein-packed salmon and quinoa.
C-CAP student Jacob Trinh of Delaware County Technical School in Philadelphia, PA won the second place prize in the Meatless Monday Recipe Contest with his plant-based spin on fish tacos, “Cajun-plant Taco.” To recreate Jacob’s delectable dish, visit the Meatless Monday website to get your hands on the recipe.
C-CAP student Jenna Kraus of Barry Goldwater High School in Phoenix, AZ won the second place prize in The America Institute of Cancer Research Contest for her healthy and nourishing “Crusted Salmon with Rosemary Honey over an Orange and Arugula Salad.”
If you’re in the mood for a wholesome and healthful dinner, try your hand at Jenna’s dish:
Quinoa Crusted Salmon with Rosemary Honey over an Orange Arugula Salad
Prep Time: 45 mins
-1 c white quinoa
-2 c water
1/3 c honey
4 sprigs fresh rosemary
¼ c olive oil
3 tsp balsamic vinegar
¼ lb arugula
1 ½ lb skinned salmon fillet
Salt and pepper
1. In a small pot place two cups of water and bring to a boil. Once the water boils,place the 1 cup of quinoa in the pot, turn heat to low, and cover.
2. Cook for about 10 minutes or until most of the liquid is absorbed.
3. Place the honey in a small saucepot and bring to a simmer. Once the honey simmers
place the rosemary in it turn the heat off and cover. Steep the honey and rosemary for 10-
15 minutes and then remove the rosemary.
4. Prepare a sheet pan with paper towels. Once the quinoa is done cooking drain any excess
liquid and then spread the quinoa on the prepared sheet pan.
5. Place the quinoa in a shallow dish or pie plate. Fluff with a fork. This will slightly dry it
out so that it will stick to the salmon.
6. Place the 1⁄4 cup of olive oil into a small bowl and zest 1 orange into it.
7. In another small bowl juice the zested orange and add the balsamic vinegar.
8. Slowly whisk the balsamic vinegar and orange juice and drizzle the olive oil into the
acids to create vinaigrette. Season with salt and pepper.
9. Peel the remaining orange and trim off the white pith. Separate the orange segments and
cut into 1⁄2-inch pieces. Reserve for later use.
10. Take the salmon fillet, trim off any rough edges, and then cut into six equal pieces.
11. Place a non-stick pan with just enough olive oil in it to cover the bottom on the stove over
12. Brush the salmon with the honey and season with salt and pepper. Press the salmon into
the quinoa with the honey side facing down.
13. Once the pan is heated, place the salmon in the pan with the quinoa side facing down.
(*The quinoa crusted side should look golden brown and feel crisp)
14. Cook on each side for 3-4 minutes or until light pink all the way through.
15. Toss the arugula with the vinaigrette and oranges. Arrange a small handful on a plate and
place the salmon on top. *Can be served family style on a platter or individually.
Stay tuned for the third place winning recipes in the Meatless Monday and American Institute for Cancer Research recipe contests!