Spring has Sprung!

Friday, June 6th, 2014

If April showers bring May flowers, what do May flowers bring? (No, not pilgrims!) Answer: Awesome C-CAP programs across the country! (Though if you said pilgrims, you get points for humor.)

We asked our C-CAP coordinators to share some of the exciting spring happenings in their area. What we got back? A roster of great stories of wrapping up the school year, getting ready for summer programming and generally being interesting and exceptional! Read on!

ARIZONA

“C-CAP AZ will have one full time student starting an apprenticeship with master ice cream maker, Doc Brown, owner of Doc’s Artisan Ice Creams.  Kenny Wietholter, C-CAP 2013, will begin his three-month apprenticeship in June.” Check out the business at https://www.facebook.com/ArtisanIceCreams. Cool gig! (Yes, pun intended.)

 

Doc's Artisan Ice Cream

Doc’s Artisan Ice Cream

CHICAGO

“Our C-CAP Chicago students gave demos at the National Restaurant Association Show at McCormick Place, May 5/17 to 5/20. Our end of the year teacher celebration and professional development is being held in Greek Town on Friday, June 6th.” Congrats on a great year, Chicago!

 

LOS ANGELES

“The Beverly Hills Centennial Block Party on April 27th was a huge success that involved C-CAP students, alumni, and supporters! The enormous cake, created to replicate Rodeo Drive and feed 15,000 attendees, was created by Donald Wressell of Guittard with the help of top pastry chefs around the country and some very important C-CAP alums. Anthony Greco was by Chef Wressell’s side for much of the process. Dustin J. Trani spoke at the celebration thanking C-CAP for their part in his success. Rigo Salas was a huge help the day of the celebration. And countless C-CAP students and alums were on hand to serve cake to the public.” We are so proud that C-CAP students were there making history. Final Competition and Awards Breakfast are coming up June 6th and June 9th — good luck, LA Competitors!

Alum Anthony Greco and The Cake

Alum Anthony Greco and The Cake

NEW YORK

“Students at Long Island City high school had an exciting day when C-CAP New York alum and Executive Chef Kelvin Fernandez came to their school to do a demo. Next week, students of William E. Grady HS in Brooklyn will meet up for a Union Square market tour and scavenger hunt, and several students and alums will get to sit in on a pastry demonstration by Ron Ben-Isreal of TV’s Sweet Genius at the International Culinary Center. And last but not least, our founder Richard Grausman was this year’s Dessert Professional Hall of Fame honoree.” Congratulations, Richard!

Richard is the 2014 Dessert Professional Hall of Fame honoree

Richard is the 2014 Dessert Professional Hall of Fame honoree

PHILADELPHIA

“We’re having a busy spring! We held a Chocolate Workshop at the Culinary Literacy Kitchen at the Free Library of Philadelphia with Pastry Chef Peter Scarola from R2L for our teachers, and another event at Monell Chemical Senses Center, the world’s leading scientific research institute devoted to the senses of taste and smell, where our teachers learned about the science of taste and participate in hands-on demonstrations targeted to culinary science. We had our “Meet the Hospitality Professional” field trip at Drexel University, where 15 lucky students joined in the Hospitality School’s senior lunch to learn about the front of the house and learn what goes on behind the scenes. Coming up, we’ll be watching Supermensch: The Legend of Shep Gordon with some of our students, teachers, and friends of C-CAP, then meeting at a local restaurant for a reception afterward to discuss the movie.

And of course, we’ve been busy lining up host sites for our summer interns and planning an action-packed 5-days of job training at the end of June!” Way to go, Philly!

 

NATIONAL

The National Alumni Board will be hosting its first event — Speed Networking! Clear your schedule from 3-6 pm on June 23rd and head on down to Clinton Hall at 90 Washington Street for a Speed Networking bonanza you won’t want to miss! To reserve your spot, contact alum Ellie Ubinas at emubinas@gmail.com.

Ellie Ubinas and Adam Perez checking out Clinton Hall

Ellie Ubinas and Adam Perez checking out Clinton Hall

That’s all for this week, but be sure to —

Stay tuned!

A Moving Experience…

Saturday, May 31st, 2014

Old space collage

As of May 29th, 2014, C-CAP is no longer at 250 West 57th Street! Come visit us in our new spacious abode at

505 Eighth Avenue, Suite 1400

(between 35th and 36th)

 

As a teaser, here are a few pictures as we settle in:

new digs 

Want to call or fax us? Our numbers are the same.

Want to send us something? Our new zipcode is 10018.

Want to visit us? Come on down! We can’t wait to show you our new space!

And until next time —

Stay tuned!

Recipes for Success: C-CAP students rock the AICR and Meatless Monday recipe contests and win scholarships to boot!

Friday, May 23rd, 2014

Oh happy day! Remember back in winter, we told you all about our amazing recipe contests with Meatless Mondays and AICR? (Need a refresher? Read here and here!) And we promised on our first-made omelet that we’d share with you this year’s winning recipes? Guess what? The day has arrived! Get into your kitchens and get ready to get healthy because these recipes are nutritiously delicious!

The Second Annual AICR/C-CAP Recipe Contest asked C-CAP students across the country to bring AICR’s recommendations to life with a new recipe for a “small plate” or appetizer. Our student competitors crafted low-calorie, nutrient-rich, and tastebud-dazzling recipes with as many super ingredients as possible. Check out the amazing dishes that won and try their recipes today!

First Place: Bryn Timmis for his Seared Scallops with Beet Puree and Arugula Salad

Second Place: Taylor Sterling for her Greek Veggie Slider

Third Place: Sofia Mendoza for her Roasted Acorn Squash with Kale and Quinoa

AICR Winners

Many thanks to AICR, esteemed judges Dana Jacobi (Cookbook author and nationally-syndicated food columnist), Matt Hoyle (Executive Chef, Nobu 57), Scott Uehlein (Corporate Chef, Canyon Ranch Health Resorts) and product sponsors, Bob’s Red Mill and Mary’s Gone Crackers. We couldn’t do it without you!

But wait! We’re not done yet — now that you’ve got your recipes to fight cancer, here are a few healthy meatless pasta recipes to improve your health and save the planet!

For the third year, C-CAP partnered with the The Monday Campaigns to give the opportunity to C-CAP students to create innovative, meatless recipes — this year, featuring pasta! Behold your new favorite pasta dishes — for any day of the week.

First Place: Danielle Rivers’ Pappardelle with Mushrooms, Baby Spinach and Roasted Tomatoes

Tied for First Place: Briana Bernardez’s Pasta Frittata

Third Place: Jasmine Lewis’ Vegetable Curry Pasta

MM Winners (revised)

Big thank you to The Monday Campaigns, to illustrious judges 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), generous sponsor Canyon Ranch and product sponsors Jarlsberg cheese and Ronzoni pasta.

To our recipe winners — we’re so proud of you!

To everyone else —

 

Stay tuned!

We love Lyon in the Springtime or, C-CAP and Daniel Boulud send James Daversa to the Institut Paul Bocuse!

Thursday, May 15th, 2014

Picture this: C-CAP notifies you that you’ve been selected as a finalist for the C-CAP/Daniel Boulud Scholarship to the Institut Paul Bocuse. You get to create your own casserole-style dish with chicken, a vegetable and a starch and no more than eight ingredients — and you get to prepare it in the kitchen of iconic restaurant, Daniel. But that’s not all. You will be serving your dish to judges Daniel Chef de Cuisine Eddy Leroux, Executive Chef Jean François Bruel — and Daniel Boulud himself. The prize? A scholarship to attend the five-week Exclusive Culinary Program at the renowned Institut Paul Bocuse in Lyon, France!

For competitors Gabrielle Calle and James Daversa, this dream was a reality. On Tuesday, April 1st they toured Restaurant Daniel and started their mise en place. On Wednesday, April 2nd, they cooked, they plated, they waited with baited breath while the judges tasted their unique dishes. The judges were impressed with both dishes, and ultimately handed the prize to James Daversa for his Duo of Chicken with Caramelized Onion Potato Puree, Brussels Sprouts with Lardon, Glazed Carrots, and Wild Mushroom Sauce with Matignon Vegetables.But Gabee Calle didn’t walk away empty-handed; she and a guest will be enjoying a dinner at Restaurant Daniel!

Bocuse Scholarship

On May 10th, James Daversa began this superlative training program in Lyon, which, in its own words, “reveals the well-kept secrets of authentic French cuisine, gives free rein to the fragrant aromas of sun-drenched cuisine and teaches you to play with all the subtleties of contemporary cuisine. This program, with three complementary themes, enables you to enrich your know-how through contact with professionals from French gastronomy, rich with ancestral know-how appreciated the world over.”

We can’t wait to hear what he learns there! Last year’s scholarship recipient, Cesar Gutierrez (now Chef de Cuisine at Lexington Brass) had this to say about his experience:

“This professional and intensive experience could not be the same without the chefs helping us to realize more than our potential. Beyond the opportunity of cooking with these chefs, you also met people from all over the world. It was the first time I left the USA, and I was so surprised to see how many nationalities were blended in this program. The large knowledge I acquired, from cleaning to new culinary techniques, is a real lesson. I will keep in mind these beautiful moments I spent in Lyon.”

(You can also read about C-CAP President Susan Robbins’ adventures at the Institut last summer in this blog post.)

Just before James jetted to Lyon, he wrote this to the C-CAP office:

“So: all packed, organized and ready to go. I cannot thank you all enough for all your help again with setting everything up for me. I am really excited and anxious to start cooking and learning again. This trip is really going to be a great experience and bring me to a new level as a chef, professional and person. I’ve got my camera and journal ready to record and take everything in. I’ll definitely send pictures and keep in touch as much as I can. Again, thank all of so much for this opportunity and all of your help along the way. Will make you all proud.”

We have no doubt.

Best of luck to James, and a big thank you to Daniel Boulud and our friends at the Institut Paul Bocuse!

 

Stay tuned!

“Everything speaks” or, C-CAP Alumni Get Coached by the Marketing Masters

Friday, May 9th, 2014

Neuberger Berman

“Marketing is like baking,” explained Neil Siegel, Chief Marketing Officer of Neuberger Berman. A dozen C-CAP alumni are nodding, at rapt attention. “In cooking you can improvise, right? But baking and marketing are scientific. They use precise formulas based on research and extensive problem-solving.”

In the appreciative silence, you can hear it: the sound of a dozen young minds being blown.

Insight was in no short supply on Thursday, May 1st when C-CAP alumni were invited to Neuberger Berman’s corporate headquarters to take part in a skills-based volunteer project on Marketing and Branding designed and executed by Neuberger Berman employees.

Neuberger Berman is an investment management firm with a 75-year history. Each year in May, Neuberger Berman takes a week to give back. They call it a “Celebration with Service” and C-CAP was so honored to be one of its beneficiaries in 2013 and again in 2014.

After an introduction by C-CAP President Susan Robbins and an inspirational marketing overview by Neil Siegel, C-CAP alumni and Neuberger Berman employees engaged in focused discussions around four themed tables: Clients, Competitors, Branding, and Modern Marketing/Social Media. Some alumni had come with specific ideas or products they wanted to learn how to market; others were learning how best to market themselves to employers.

We learned techniques, tools, and troubleshooting processes. One of the biggest takeaways? Pay attention to the big picture of what you’re creating: your brand is the result of everything you put out there in the world, from your customer interactions to your targeted marketing and beyond. In other words, “Everything speaks.” Focus on three main descriptors of your brand and integrate them into everything you do.

C-CAP Alumni Association President Larry Purvis closed out the meeting thanking Neuberger Berman for their generosity and insight, and inviting alumni to join the Alumni Association meeting that afternoon. The next Alumni Association event will be a Speed Networking event; stay tuned for details about when and where!

On behalf of our alumni who attended and all the other alumni who will benefit from their knowledge, we’d like to extend a big THANK YOU to our friends at Neuberger Berman for a truly beneficial and illuminating morning!

 

Stay tuned!

Hampton Roads, Virginia Scholarship Competition

Thursday, May 1st, 2014

HR with text
On Friday, April 25th at the beautiful Stratford University, Virginia Beach Campus, 14 high school seniors competed in the C-CAP Cooking Competition for Scholarships in Hampton Roads, Virginia; on Saturday, April 26th at The Westin Virginia Beach Town Center, 14 high school seniors rose and walked to the podium to receive scholarships from C-CAP President Susan Robbins, Founder Richard Grausman and C-CAP Hampton Roads Director Tammy Jaxtheimer totaling over $461,000.

Students were graded on knife skills, techniques in the kitchen, sanitary food handling, taste, timeliness, and dish presentation by our illustrious judges:

Through these generous awards, C-CAP students will be attending a range of post-secondary institutions including Culinary Institute of America, Culinary Institute of Virginia, Johnson & Wales University, Monroe College, Robert Morris University, Stratford University, Tidewater Community College and many others. One lucky student will also train through the Colonial Williamsburg Foundation Culinary Apprenticeship.

Six very talented junior competitors were awarded scholarships to attend Johnson & Wales University Career Explorations, one junior competitor will attend Culinary Institute of Virginia Summer Camp, and one junior will attend Monroe College Boot Camp!

To the universities and organizations that donate — we couldn’t do this without your very generous support!

To our senior scholarship winners: Amanda Baden, Marissa Brokaw, Elijah Cash, Kayla Dandridge, Katie Daoust, Chelsi Davis, Alexis Greer, Maria Meacher, Hailey Morris, Zoe Parker, John Ruane, Brandon Staton, Taylor Sterling, Tracey Vaughan —

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!”

Next up: alumni learn from Neuberger Berman volunteers how to market themselves and their businesses, Hampton Roads alum and C-CAP/Daniel Boulud scholarship winner James Daversa heads to the Institut Paul Bocuse, and LA gears up for their final competition!

Stay tuned!

Philadelphia Scholarship Competition

Friday, April 25th, 2014

Philly Awards

On Friday, March 28th at Drexel University in Philadelphia, seventeen high school seniors competed in the C-CAP Cooking Competition for Scholarships; on Wednesday, April 23rd at The Skyline Room of The Free Library of Philadelphia, seventeen high school seniors rose and walked to the podium to receive scholarships from C-CAP President Susan Robbins, C-CAP Philadelphia Program Director Victoria Grant and Culinary Coordinator Keri Fisher totaling over $267,000.

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 Art Institute of Philadelphia, Culinary Arts Institute at Montgomery County Community College, Culinary Institute of America, JNA Institute of Culinary Arts, Le Cordon Bleu, Monroe College 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: Dwayne Brooks, Jr., Brittany Clancy, Patricia Flamer, Regine Franklin, Dustin Giles, Nazir Hanible, Mary Jackson, Marquis Leonard, Jami McIvor, Abdul Muallem, Kenneth Naulty, Maria Nunez, Tiffany Santos, William Sheehan, Lakia Silver, Destiny Sturgis, and Jasmine Terrell—

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!”

Next up: Final Competition and Awards Breakfast in Hampton Roads, Virginia.

Stay tuned!

New York Scholarship Competition

Saturday, April 19th, 2014

JFR_5834 (1)

On Wednesday, March 26th at the Institute of Culinary Education, twenty-one high school seniors competed in the C-CAP Cooking Competition for Scholarships in New York; on Friday, April 11th at The Pierre Hotel, twenty-one high school seniors rose and walked to the podium to receive scholarships from C-CAP President Susan Robbins and Founder Richard Grausman totaling over $575,000.

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 Culinary Institute of America, Institute for Culinary Education, International Culinary Center, Johnson & Wales University, Monroe College and many others.

14 junior competitors were awarded scholarships to attend Monroe College Boot Camp this summer.

To the universities and organizations that donate — we couldn’t do this without your very generous support!

To our senior scholarship winners: Sarah DeJesus, Jocelyn Figueroa, Frankie Gil, Robert Guarneri, Malica Lampley, Jennifer Luna, Sofia Mendoza, Sara Montesdeoca, Yamel Pena, Anthony Perea, Isa Pichardo, Danielle Rivers, Kariann Rodriguez, Edrei Rojas, Uriah Thompson, Angel Torres, Hipolito Torres, Charles Tripoli, Barbara Tylko, Melanie Vives, and Shi Lin Wong—

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!”

Next up: Final Competitions and Awards Breakfasts in Philadelphia

In the meantime — looking for the perfect Easter recipe for this weekend? Look no further! C-CAP Founder Richard Grausman recommends this traditional French recipe from his cookbook French Classics Made EasyNavarin D’Agneau (French Lamb Stew). Check it out here! Planning to make it? Send pictures, comments, or questions to Mr. G at info@ccapinc.org!

(Can’t get enough of Mr. G’s recipes? For a limited time you can get the e-version for only $2.99. All book royalties go to C-CAP!)

Stay tuned!

Chicago and Maryland Scholarship Competitions

Friday, April 11th, 2014

On Saturday, April 5, 2014 at the Washburne Culinary Institute, 20 high school seniors competed in the C-CAP Cooking Competition for Scholarships in Chicago. On Monday April 7th, 20 high school seniors rose and walked to the podium at The Signature Room to receive scholarships from C-CAP President Susan Robbins and Chicago Director Nicola Copeland totaling more than $550,000.

MDDC[3]

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 Art Institute of Las Vegas, Culinary Institute of America, French Pastry School, The International Culinary Schools at The Art Institutes, Johnson & Wales University, Joliet Junior College, Kendall College, Le Cordon Bleu, Lexington College, Monroe College, New England Culinary Institute, Robert Morris University, and Washburne Culinary Institute.

Ten juniors were awarded scholarships to attend ARAMARK Nutrition Camp, three juniors won scholarships to Washburne Culinary Institute Culinary Arts Camp, two juniors won scholarships to Kendall College Overnight Camp and one junior will make her way to New Rochelle this summer for Monroe College Boot Camp!

 

Meanwhile in Prince George’s County, MD…

On Saturday, March 29th, 2014 at Oxon Hill High School, 12 high school seniors competed in the C-CAP Cooking Competition for Scholarships in Prince George’s County, Maryland/D.C. This past Wednesday, on April 9th, those 12 high school seniors accepted scholarships from C-CAP President Susan Robbins, C-CAP MD/DC Program Coordinator Yvette Williams and Chef Coordinator Troy Williams totaling over $215,000.

Their judges included:

  • Chef Richard Brooks, Executive Chef at Old Glory BBQ
  • Chef Troy Williams, GM of Food Service, Howard University Hospital, C-CAP MD Chef Coordinator
  • Basia Davis*, Manager at Old Glory BBQ, C-CAP DC Alumni ’08′
  • William Hoover*, Garde Manger at St. Regis in DC, C-CAP MD Alumni ’11′
  • Susan Robbins, C-CAP President
  • Alex Olsen, C-CAP NY Culinary Coordinator

Through these awards, C-CAP students will be attending a range of post-secondary institutions including the Art Institute of Atlanta, Art Institute of Washington, The Culinary Institute of America, Culinary Institute of Virginia, and Le Cordon Bleu.

Fotor0411120726

To the universities and organizations that donate — we couldn’t do this without your very generous support!

To our senior scholarship winners in Chicago: Shaqueal Blakeley, Kwan Brown, Ashley Cannon, Josselyn Castro, Miriam Chavez, Darrell Crawford, Sade Donald, Ruthie Eldridge, Juan Fernandez, Zainab Ganiyu, Alejandro Gonzalez, Bianca Huerta, Jasmine Huerta, Marina Nava, Christian Popoca, Justin Purnell, Jennifer Ramirez, Christina Rivera, Nyree Smith, Laura Taylor —

To our senior scholarship winners in Prince George’s County: Marcelino Ramos, Niyyah Small-Graham, Joe McCuley, Owen Warren, Jr., Tirrell Brown, Adrian Stewart, Jasmine Lewis, Brittany Arbaugh, Naya Elder, Mosina Jordan-Hawkins, Bionna Polk, Ni’asia Van De Cruze, De’von Profitt —

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!

A Healthy Dose of C-CAP: From Weekday Lunch to Sunday Supper

Friday, April 4th, 2014

Plated entriesWho remembers school lunch? Do you remember it for its exciting flavor combinations, its healthful benefits, and its overall deliciousness? Probably not. Neither do students in C-CAP Philadelphia’s Randolph Technical High School — but they’re working to change all that.

In districts where most of the students are eligible for free lunch, the quality of that lunch is no small matter. Through the Culinary Voice competition in partnership with the city’s Get Healthy Philly and the Philadelphia School District, C-CAP students Nyshiera Jones, Siani Jackson, and Nyiah Robinson, under the guidance of Chef Instructor Erik LeBlanc, put their culinary training to the test. The task? Create a healthy, delicious recipe that costs less than $1.20 a plate, uses ten or fewer ingredients, can be made in six steps and within 40 minutes, is nutritious and only uses ingredients found in the District’s supply kitchens. Some might feel daunted, but not these intrepid young women! They created a recipe for a Soul-Food Chicken Wrap that knocked the socks off the judges — including chefs Kevin Sbraga of Sbraga and The Fat Ham, Nathan Lingle from the Ritz Carlton, and Delilah Winder from the Center for Culinary Enterprise. The winning team was awarded the opportunity to intern in the judges’ kitchens. Their wrap will be served in their own cafeteria this year — and next year it will make its debut in high school cafeterias citywide!

It may be one small wrap for school lunch, but it’s a giant leap forward for school lunchkind. Get the recipe here.

Competing dishes; Randolph’s winning wrap is on the right

Competing dishes; Randolph’s winning wrap is on the right

Last week while C-CAP President Susan Robbins and Founder Richard Grausman traveled to Arizona to witness and reward the amazing work of our C-CAP students there, in New York, a C-CAP alum and scholarship winner was rewarded in a different way.

On Sunday, March 23, the James Beard Foundation held their 6th Annual Friends of James Beard Benefit, a Sunday Supper at Chelsea Market. The event, which transforms Chelsea Market’s concourse into one long supper table serving a farm-to-table, multi-course dinner to 270 guests, featured top chefs from all over the country — and C-CAP alumna Wendi Velazquez. Wendi won the James Beard Foundation matching scholarship through C-CAP last spring and it allowed her to achieve her dream of attending the Culinary Institute of America. It also earned her a place at the table for the Sunday Supper event. C-CAP National Communications Director Joyce Appelman recognized Wendi as a true representative of deserving students whose lives C-CAP helps to transform. It was a wonderful evening of amazing food, great company, and gratitude to our friends who help to make a difference in the lives of students like Wendi.

Wendi Velazquez, Susan Ungaro and others at JBF Sunday Supper

Wendi Velazquez, Susan Ungaro and others at JBF Sunday Supper

Final Competitions and Awards Ceremonies are still in full force across the country. Next week we’ll come back to you with good news from Chicago and Maryland/D.C. That sounds like a great reason to —

Stay tuned!

 

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