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 firstname.lastname@example.org 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!
Friday, November 22nd, 2013
Time Magazine. The New York Times. Women Chefs and Restaurateurs. The James Beard Foundation. Victoria Kitsos. Wendi Velazquez. Susan Robbins. C-CAP.
What do all these parties have in common? This past week, they all weighed in on women’s roles in the culinary industry.
On Thursday, November 7th, Time Magazine published a cover story called “The Gods of Food: Meet the People Who Influence What (and How) You Eat.” Surprisingly, all of the chefs profiled were men.
And then ALL of these things happened.
On Monday, November 11th, The New York Times “Room for Debate” page began publishing a series of responses to the question “Why Do Female Chefs Get Overlooked?” Those responses came from Amanda Cohen (Chef, Dirt Candy), Gabrielle Hamilton (Chef, Prune), Alan Richman (Writer), Gina DePalma (Pastry Chef), and Anita Lo (Chef, Annisa). The conversation continued in articles, on blogs and in forums across the country.
On Wednesday, November 13th, Women Chefs and Restaurateurs (WCR) held a panel discussion featuring Anita Lo, Heather Carlucci (former Executive Pastry Chef of PRINT, and founder of Chefs for the Marcellus), and our own C-CAP alumna and Meatless Monday scholarship winner Victoria Kitsos (currently a student at City Tech). The topic of the panel was Celebrating the Future of Women in the Industry, with our own Ms. Kitsos representing the future. She highlighted how C-CAP staff had mentored her and gave her opportunities she never thought possible. President Susan Robbins emphasized C-CAP’s role in nurturing our female students and alums to broaden their opportunities in the industry and create the “gods” of tomorrow.
On Friday, November 15th, the James Beard Foundation held their gala “Women in Whites,” featuring a menu entirely crafted by female luminaries Melissa Kelly, Barbara Lynch, Sherry Yard, Dominique Crenn, and Kristen Kish, with wine by Merry Edwards, cocktails by Audrey Saunders, and bread baked by women trained at non-profit Hot Bread Kitchen. The evening celebrated women who have profoundly impacted the world of food and drink, a cause in which JBF has become hugely involved since the founding of The James Beard Foundation’s Women in Culinary Leadership Program last September. Susan Robbins and our alum and James Beard Scholarship winner Wendi Velazquez (soon to begin her training at CIA) were honored to attend.
The question that lingered from these conversations was how best to support our female culinary professionals. C-CAP continues to be involved in this dialogue, so we wanted to
give our own illustrious female alumni a chance to voice their own perspectives. What challenges do they face? What advice can they share? In a special C-CAP Extended Edition, we give you:
Women in Culinary: C-CAP Responds
Berenice Cabrera (C-CAP NY), Line Cook, Dos Caminos Soho
Jessica Gallegos (C-CAP AZ), Restaurant Chef, Grand Wailea, A Waldorf Astoria property
Emily Rosenberg (C-CAP LA), Pastry Junior Sous Chef, Four Seasons Resort Maui at Wailea
Nicole DeKruyter (C-CAP AZ), Store Manager/Executive Chef, Cartel Coffee Lab, Phoenix
Giovanna Delli Compagni,(C-CAP AZ) Chef Tournant, Asiate at The Mandarin Oriental
Stephanie Grajales (C-CAP NY), Pastry cook, Auden Bistro at the Ritz Carlton Central Park South
What is your leadership style?
Giovanna: As a leader, I like to inspire and motivate the members of the team. I believe that group work can stir up new ideas and new approaches. Moreover, it can provide the team with the morale and enthusiasm needed to reach targeted goals. I also believe that teamwork can always lead to a higher level of creativity and spirit among all members.
Berenice: I like teamwork. At the end of the day, we are all on the same team and the end goal is to make the guest happy. I am learning to delegate tasks to my fellow co-workers to get the job done. I try to assign tasks to their strengths knowing who can do what in the amount of time it needs to be done.
Emily: I like a hands-on approach to leadership. I feel that a chef needs to be familiar with the tasks that they are asking their employees to perform. That way, the chef knows the kinds of challenges their employees face, and can coach on the proper method to achieve a consistent product.
What’s the biggest challenge of being a woman in the kitchen?
Stephanie: At first, the biggest challenge was proving my ability to do the job as well as anyone else. You have to put your sensitivity on the back burner. The kitchen is a demanding place and you have to be broken down to be built back up even stronger. By that I mean I’ve cried many times due to the pressure, but have come back twice as strong.
Emily: I have been lucky enough to work in kitchens where gender doesn’t really enter into the equation. I feel that a cook or chef should be judged based on their skill set and competency and not on their sex. It takes a certain type of person that can excel at cooking in a kitchen, and I’ve met both female and male cooks who have this quality.
Berenice: A woman usually has to prove herself in the kitchen. Personally, when I first became a line cook from a pantry cook, I had to deal with male co-workers’ comments like “A girl on the line?”, “Girls aren’t line cooks”. That just gave me motivation to perform at the best level I could. Once I proved I could roll “like one of the guys” the comments stopped. I am now considered lead line cook.
Nicole: My biggest challenge in the kitchen is probably physical restraints: not as tall as the guys, not as strong. I had to learn to be quicker mentally to make up for my shortcomings physically. I’m also a bit stubborn and don’t like to ask for help lifting something, so I come up with creative ways to do it myself.
What’s the biggest advantage of being a woman in the kitchen?
Nicole: Through my experience, I find organization and communication to be the two most important qualities as a chef/cook. Women tend to be more organized and often are better communicators.
Berenice: I think that the biggest advantage of being a woman in the kitchen that is my feminine side can help maintain a balance. In my experience, males are more likely to get angry and amped up; we tend to be more considerate and sensitive. It’s nice to be able to keep things in check and calm it down so we can focus on getting the job done.
Who are your female culinary role models?
Berenice: Personally, my female culinary role models are the executive sous chefs of Dos Caminos: Chef Tina Paraponiaris, Chef Aurora Moreno, Chef Joy Strang, and Chef Melissa Rosario. Being all women, it’s a true inspiration. Having worked with all of them personally at some point in my career, they inspire me to follow in their footsteps some day.
Nicole: I have never worked for a female chef, but I recently read April Bloomfield’s book A Girl and Her Pig and I absolutely adore her cooking and plating style!!
Stephanie: I have never had the honor of working with a female pastry chef. I have worked with several male chefs who have each greatly influenced my work. I owe them many thanks.
Jessica: My female culinary role models are Christina Tosi (Momofuku Milk Bar), Elizabeth Falkner (Corvo Bianco) and Nancy Oakes (Boulevard, Prospect)!! –
What advice would you give to a young woman starting her first culinary job?
Stephanie: Stay strong and try your best to be the best at what you do. You can always learn something new. Your colleagues can be a source of knowledge, too. Most importantly, always ask questions.
Berenice: Don’t let any comments get inside your head. Work hard and be the best you can be. Performance will do the talking for you. Ask a lot of questions and don’t be afraid of making a mistake. Let each day be better than yesterday.
Jessica: Starting from the beginning and from the bottom will be hard for the first few years. There will be times you want to quit, but don’t!! Keep at it, and sooner rather than later you’ll be confident and more comfortable with your self and with what you do! Never try being someone else – just be you.
Emily: Learn everything that you can, and don’t be afraid to ask questions. This doesn’t just apply to your first job; I still find that I learn new techniques and tricks for things I’ve made a hundred times whenever I work with new people. Also, take notes whenever someone shows you how to do something. Draw diagrams if it helps you, and then you will be able to make a recipe or plate a dish the exact same way every time. Consistency is very important in this industry.
Friday, November 15th, 2013
At C-CAP, we always do things in a big way! This past week, the country saw not one, but three C-CAP fundraisers! Wonderful times were had by all. Read on to hear more about these three festive events and what’s coming next near you!
Jr. Benefit (credit Allen and Kristina of Foodie Pleasure)
On Monday November 11th, New Yorkers gathered in Ginny’s Supper Club at Marcus Samuelsson’s Red Rooster in Harlem for the 5th Annual Junior Benefit, A Taste of Fall. Accompanied by the sweet sounds of the David Grausman Trio, guests indulged in divine samplings from C-CAP alumni chefs and our host, Red Rooster. Check out the photos below for just a taste of what a fantastic evening it was! Thank you to our wonderful beverage sponsors, Charmer Sunbelt and Chopin Vodka; the generous restaurants of our alumni chefs (Dos Caminos, Lexington Brass, The General, The Marriott Marquis, Melvin’s Juice Box at The Dream Downtown, The Meatball Shop, Auden at the Ritz-Carlton Hotel, and Chadwicks); our host, the amazing Red Rooster; our alumni, who never fail to impress; and the indefatigable C-CAP Junior Committee for an unforgettable night!
Jr. Benefit, Cesar Gutierrez (credit Lauren Sowa)
Can’t wait to celebrate in New York with C-CAP again? Join us for our Annual Benefit on Tuesday, March 4th. Tickets can be purchased by calling 212-974-7111 or emailing Emily at email@example.com.
Meanwhile, that same evening in Los Angeles, C-CAP supporters were treated to a unique evening at gourmet market and French bistro, Monsieur Marcel. In the first hour, guests indulged in holiday shopping in the market while enjoying a walk-around hors d’oeuvres tasting from stations run by six C-CAP LACES (Los Angeles Center for Enriched Studies) students in their chef whites. This was followed by a delicious three-course bistro dinner from the chefs at Monsieur Marcel. A big thanks to our LA Advisory Board for such an unprecedented evening!
Hoping to attend another C-CAP event in LA? Look for their next fabulous event on February 3rd at Lukshon when star Chef Sang Yoon, of Father’s Office and star pastry chef, Sherry Yard of Helms Bakery, give you an unforgettable culinary evening!
IGNITE (credit Jennifer Lea Cohan)
And last, but certainly not least, Tuesday was an auspicious night in the Philadelphia Region; not only was it 11.12.13, it was also their first annual fundraiser, Ignite: Firing Up the Chefs of Tomorrow. 100 guests sampled dishes from Distrito, Heirloom, Le Castagne, Belle Cakery, CCE Catering, Continental Mid-town, McCrossen’s Tavern, ModoMio, and R2L while sipping beer donated by local brewery, Victory. This event could not have happened without the students of Philadelphia and Delaware County, as they provided the graphics for our invitations and banner (Edison/Fareira High School), music (Philadelphia High School for the Creative and Performing Arts), and of course, our own C-CAP students who helped cook, plate and eat the delicious food! It was a glorious night of food, fun, and new friends.
IGNITE, C-CAP whisks (credit Jennifer Lea Cohan)
It’s been a red-letter week for C-CAP! Thank you to all who attended and otherwise supported our events. Now that our Benefit Extravaganza Week is over, what will we accomplish this week?
Friday, November 8th, 2013
Chef Michael White
The C-CAP Annual Benefit in March is a highlight of the year: a chance to celebrate a chef for his unmatched contribution to the culinary world; a chance to identify a role model for our students and alumni; and a chance to show C-CAP supporters our chefs’ glorious food. In short, an amazing night! This year, we are thrilled to announce that we will be honoring the extraordinary Chef Michael White! The event will be chaired by his visionary business partner, Ahmass Fakahany.
Like many of our C-CAP students, Chef White discovered his calling for cooking, followed his passion, and transformed his life. Traveling from his native Wisconsin to Chicago, he began his culinary journey at the flagship Italian restaurant, Spiaggia. Like our C-CAP students, mentorship made all the difference in White’s life, working under culinary giant Chef Paul Bartolotta in the kitchens of Spiaggia. White attended Kendall College then followed his heart and his mentor’s lead to Italy to learn Italian cuisine and culture from the inside out. White spent seven years in Italy, working and learning at the legendary Ristorante San Domenico in Imola before returning to Chicago as Chef de Cuisine at Spiaggia, the very restaurant that gave him his start. From there, White moved to New York and became Executive Chef at Fiamma Osteria.
Then, in 2007, White’s life would change forever when he partnered with businessman and former Merrill Lynch & Co. President and COO Ahmass Fakahany to open Due Terre in New Jersey. Together, the pair began an enviable, highly-ranked fleet of restaurants, all with the unique combination of superlative Italian cuisine and easy, mid-Western hospitality. From the elegance of Marea to the comfort of Nicoletta; from the class of Ai Fiori to the warmth of Osteria Morini, White keeps garnering stars and awards for his work. The spread of restaurants in White and Fakahany’s Altamarea Group now stretches from New York to Hong Kong, with stops in Istanbul, London and New Jersey.
Chef White’s new cookbook, Classico e Moderno, was released this week to great acclaim. Publisher Weekly says, “…this cookbook is a masterpiece of culinary acumen and perfection in presentation.” Can’t wait to get your copy? Your purchase of a top-level VIP ticket for the 2014 Annual Benefit will include a copy of this cookbook masterpiece signed by Chef Michael White himself! Call Emily at C-CAP to reserve your tickets (and your cookbook!) today at 646-790-4505.
A visionary, a self-starter, and an extraordinary talent, we are so proud to be honoring Chef Michael White. To hear more exciting updates on our extraordinary chef and the evening we’re planning in his honor.
Thursday, October 31st, 2013
Looking for the perfect creepy concoctions to serve at your Halloween party? C-CAP’s personal “Halloween Drink Master” Larry Purvis has the drinks for you!
When not serving as our Dark Lord of Drink Creation (mwa ha ha!), Larry Purvis is the Bar Manager for one of the Nederlander Organization’s nine Broadway theaters, crafting unique drink experiences inspired by each show. Larry is a graduate of our C-CAP NY program, a top scholarship winner, and a double graduate of the culinary program at Johnson & Wales University, receiving both a BA and an MA. His favorite Halloween candy is an Almond Joy. His favorite Halloween costume ever? A Vampire Samurai Assassin (obviously).
Because he’s just that awesome, Larry will also be serving up delicious fall-themed cocktails at our Junior Benefit, A Taste of Fall on November 11th. (Have you bought your tickets yet? Click here!) Join us at Ginny’s Supper Club at Red Rooster on November 11th to meet Larry and sample the range of his mixology brilliance – yet another reason you won’t want to miss this event!
Double, double toil and trouble;
Fire burn and cauldron bubble.
…Prepare the way for these sinister and spooky libation sensations!
2 liters Mountain Dew
1 pint lemonade
1 packet blue raspberry Kool Aid
Mix the lemonade and Mountain Dew, then sprinkle in some of the Kool Aid drink mix until it’s a bright shade of green. Serve with ice!
Dirty Bath Water
2 liters lemon-lime soda
1 package frozen lemonade
1 small tub of rainbow sherbet
1 handful of after dinner mints
Prep the lemonade mix according to directions and mix with lemon-lime soda. Add sherbet and stir. The mixture will have a semi-foamy, funky grey color. Drop a handful of colored after dinner mints to simulate miniature bars of soap.
If you try out these recipes, post pictures to our Facebook page so we can see the gruesome results.
Happy Halloween from all of us at C-CAP!
Thursday, October 24th, 2013
Fall. We know you see it. We’re sure you feel it. You might even smell it. But have you tasted it? Well, we have and it tastes delicious! Now’s your chance when you join us at C-CAP’s 5th Annual Junior Benefit: A Taste of Fall. If you’re a young professional with an interest in good food and doing good in the world, then this is the event for you!
Taste of Fall 2012
Taste of Fall 2012
Taste of Fall 2012
What: A walk-around tasting featuring C-CAP graduate chefs from NYC’s top restaurants. Guests will also enjoy wines, cocktails, live music and an exciting silent auction at one of the city’s hottest venues. The evening will honor young philanthropists, Alexandra and Nicole Leavenworth, and all proceeds will be used to support C-CAP’s life-changing programs for disadvantaged high school students.
When: Monday, November 11th from 6:30 pm – 9:00 pm
Where: Marcus Samuelsson’s Ginny’s Supper Club at Red Rooster in Harlem.
Why: Here are our top five reasons you won’t want to miss this event!
1) Support a great non-profit and the futures of talented young chefs.
2) Tickle your taste buds with the most delectable sweets and savories from these amazing C-CAP graduate chefs:
3) Spend the evening soaking in the jazzy 1920’s atmosphere of glamorous Ginny’s Supper Club. Fedoras welcome, but not required.
4) Chopin Vodka, “the world’s finest single ingredient vodka,” and Charmer Sunbelt will be our wonderful beverage sponsors. Cheers to that.
5) You were looking for a Michael Kors handbag? Or Yankees tickets? Or dinner for two at hotspot SD26? No problem – we’ve got ‘em. Bid on those and more in our fabulous silent auction.
How: We thought you’d never ask! To order your tickets today, go to http://atasteoffall.bpt.me/
We can’t wait to see you there!
And in other news…
(We get by with) A little help from our friends…
This weekend, 38 C-CAP students and alumni worked 65 shifts at the prestigious New York City Wine & Food Festival. If you’ve never been, let us tell you – it is quite the event! In addition to working our C-CAP table, our students helped chefs load in, set up, prep and plate delicious tasting portions; they staffed everything from the Grand Tasting to Tacos and Tequila; they attended demos given by celebrity chefs. And ultimately, they helped their chefs break down their stations and load out, ending what was a truly educational weekend.
Event Sponsor ShopRite was so impressed with their work that they donated sponsor products from the event to C-CAP. After making gift bags for the participating student volunteers, the remaining goods will be used to help stock high schools’ kitchens within the metropolitan New York area!
New York City Wine and Food Festival: we were so glad to be part of such a wonderful weekend. ShopRite: we couldn’t be more grateful!