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Tuxton / C-CAP

Support C-CAP by buying Tuxton!

Tuxton China and Careers through Culinary Arts Program (C-CAP) will be partnering for the month of September. 

Walnut, CA – Tuxton China Inc., a leading tabletop supplier to the foodservice industry, announced their partnership with C-CAP, the Careers through Culinary Arts Program. Tuxton is donating a percentage of their total sales from the month of September to the Los Angeles location.

“We at Tuxton China are very excited to begin what we hope will be a long association with C-CAP. We have been looking for a charitable organization that we could partner and grow with that has a direct impact on the industry we are a part of. This new partnership allows us to give back and help these kids become a valued part of this wonderful industry,” says Bill Burden, President of Tuxton China.

“As Tuxton continues to grow as a company, we want to help partners we believe in and causes we can support which are going above and beyond to help those in our industry,” says Marketing Director Jennifer Rolander. “We chose C-CAP as our Tuxton Cares partner because they are committed to helping at-risk high school students by providing them the tools to prepare for college and culinary careers. Their organization is extraordinary and we look forward to a long and fruitful relationship with not only the Los Angeles location but their other locations across the country as well.”

“We are excited to announce the partnership with Tuxton China Company, an industry leader in assisting and fortifying programs like ours. Their fundraising donation will support our programs and services to more than 3,200 students in 22 schools here in Los Angeles. Tuxton is here to support CCAP one plate at a time,” says C-CAP Los Angeles Director Lisa Fontanesi.

Tuxton China Inc. will be running a campaign the entire month of September and will donate 0.5% of net sales to C-CAP.

About Tuxton China Inc.

Tuxton China Inc. is a family-owned and operated company here in the US and in China. Started in 1999 by the Lam family, Tuxton has become a leading wholesaler of high-quality dinnerware and ovenware products for the foodservice industry. We pride ourselves on fostering long-term relationships with our clients, providing exceptional customer service and producing superior quality products. If you are interested in learning more about Tuxton and our corporate objectives, please contact us or the Tuxton representative in your area. Visit



C-CAP LA held a gala celebration on October 20, 2015 to commemorate the launch of The Mitzie Cutler Scholarship Fund. Honoring Mitzie’s 20 years of dedicated service to C-CAP Los Angeles, the event was hosted at The Jonathan Club, a historic downtown club In LA’s financial hub. The evening included a lavish reception atop the club’s urban rooftop garden followed by a formal dinner in the third floor dining room. Nearly 140 guests, including staff and board members, C-CAP teachers and graduates, restaurateurs, loyal friends and supporters gathered to extend accolades to Mitzie for her devotion and tireless efforts on behalf of C-CAP.


Arriving guests were impressed by the club’s European Renaissance décor and walls hung with notable plein air paintings. “Wow, there is even an art book on these paintings,” commented a C-CAP supporter as she was led up the elevator to the rooftop. Amid container plants and vistas of the Los Angeles skyline, guests mingled and nibbled on delectable appetizers prepared by executive chef Jason McClain’s culinary team, including crab puffs, ahi tuna crisps, and pizza morsels. Luscious sliders were provided by Robert Valdovinos, Wesdin Hernandez both C-CAP alumni and Art Sezgin President of Fresh & Ready Foods. Other C-CAP graduates were also on hand:   Dustin Trani, executive chef at DOMA and J Trani, served up delicate braised lamb belly with shishito pepper relish over Grandpa Trani’s navy beans, Raymond Alvarez of Toca Madera wowed everyone with his coconut ceviche salad, while Devin Espinoza, mixologist at The Church Key, created a signature drink for the evening: “The Mitzie Mojito.”


But the rooftop gala was just the first act. At seven o’clock guests were led down to a grand dining room with coffered ceiling and beautifully appointed round tables. C-CAP LA program director Lisa Fontanesi welcomed guests and read a glowing tribute from the C-CAP national office in New York which would be matching the first $10,000 raised toward the scholarship. Chef McClain’s kitchen, known for its emphasis on locally sourced and grown ingredients, served up an heirloom tomato buratta that had everyone swooning. “What’s the crispy garnish on the salad?” someone asked the waiter. “It is sweet and piquant at the same time.” The waiter had the answer: “It’s a thinly sliced dry tomato that was grown by the chef. In fact, all the tomatoes and most of the produce we use are grown right here on the roof.” The entrée was a melt-in-your-mouth short rib with horseradish puree, haricot verts, baby carrots and English peas in a red wine sauce. Premier wines by Four Brix Winery in Ventura County were selected by Board Member Teri Solomon, a known wine connoisseur. Guests were still swooning when an autumn trio of desserts arrived featuring apples and created by C-CAP alum Anthony Greco of Lukshon and Father’s office together with The Jonathan Club’s own Quentin Collignon. ”My favorite was the green apple sorbet,” announced one guest. “Mine was the caramel custard with tamarind cider and compressed green apple,” sighed a long-time C-CAP supporter. Guittard chocolates were passed around the tables. There was even a “Mitzie” Irish coffee station to cap off the feast.


C-CAP board member Eric Boardman played MC, calling up several C-CAP graduates to the podium including Dustin, Raymond, Wesdin, Robert and Devin who thanked Mitzie for her continued support, guidance, and inspiration as they progressed in their careers. Doria Pomrenki, who had worked closely with Mitzie in the LA office for several years, gave an especially heartfelt tribute. Representing the board, Dalia Miller and Gloria Mandell extended the tribute, urging Mitzie to continue working as a liaison to C-CAP LA and to play an active role in fundraising. As a token of their immense affection and the joy of working with her, Gloria presented Mitzie with a $650 gift certificate from the Board good for any Four Seasons Hotel in the world. As she stood at the podium, eyes welling with tears, Mitzie relayed how overcome she was by the outpouring of love and appreciation in the room. “I couldn’t have done it without all of you,” she emphasized. “I can’t believe how many people are here!”


The Jonathan Club has a long history in shaping the destiny of Southern California. From early members Henry Edward Huntington, founder of the Huntington Museum and Library, to Edward Dickson and Ernest Moore who were instrumental in the creation of UCLA, the club continues to play an important philanthropic and cultural role in Los Angeles. For the past few years, under the expert guidance of Executive Chef Jason McClain, several C-CAP students have been interning at both the downtown and Santa Monica club locations.


C-CAP extends a sincere thank you to board member Ria Young and her husband Gregg, members of The Jonathan Club, for their generous and unstinting assistance in making this gala dinner possible.


Tickets are sold out, but donations to the Mitzie Cutler Scholarship Fund are welcome at


 Featuring hors d’oeuvres, dinner, dessert, wine, beer, and spirits. The lineup of talent includes:

Executive Chef Jason McClain and staffThe Jonathan Club 
with C-CAP Los Angeles Alumni
Raymond AlvarezToca Madera 
Wesdin Hernandez & Robert Valdovinos, Fresh and Ready Foods
Ivan Marquez, Short Cake & Bouchon will join
Anthony GrecoLukshon & Father’s Office for the dessert portion
 Dustin J. TraniDoma
A signature cocktail “THE MITZIE” by Devon Espinosa. The Church KeyDevon Espinosa.

Parking is $7 per car/ valet only

Double your donation! C-CAP will match all donations and ticket proceeds up to $10,000. If you are unable to attend, donations are welcome here.
The dress code for this event is formal club attire:
Men: Business suit or collared dress sport jacket with collared shirt, necktie and closed-toed leather dress shoes.
Women: An equivalent standard, such as a dress, business suit, pant suit, blouse and skirt, tailored slacks and dress shoes.
Click here for complete information about the dress code.
Contact: Gloria Barke, 818-756-1260,


 IMG_4175[2]C-CAP students gather for the camera at Limoneira BBQ.

The third annual Ventura County Farm Day on September 26, 2015 brought out two dozen C-CAP board members, spouses and friends who took a day-long bus tour that included visits to farms plus a grand BBQ dinner at Limoneira Ranch in Santa Paula. Five enthusiastic C-CAP students from LACES and Carson were on board to lend a hand at the BBQ supervised by LA director Lisa Fontanesi, Career Advisor Lorri Wressell and Board Member Terri Cooper. Hundreds of participants from near and far converged at Limoneira at the end of their touring day to feast, enjoy live music, and witness an awards presentation by Mary Maranville, chairperson of Farm Day and head of SEEAG, a non-profit organization that educates children about farm to table food.

IMG_4126[2]Houweling’s Tomatoes are considered among the best in the USA.

The tour began with a stop at Houweling’s Tomatoes in Camarillo. Lindsay Martinez, marketing brand manager, showed off the farm’s state-of-the art facilities that are emblematic of America’s shift to sustainable farming. Founded by Cornelius Houweling, a Dutch immigrant horticulturist who relocated Camarillo from British Columbia in order to grow better crops in California’s year round sunshine, Houweling’s is famed for having 50 acres under glass, with high-tech greenhouses that produce America’s finest tomatoes. The farm has five acres of solar power and three co-generation units. “We ship seven and a half million cartons of tomatoes and cucumbers within a 500-mile radius. We stay local,” said Lindsay, “and you can find our tomatoes at Costco, Sam’s Club, Whole Foods, Gelson’s and other fine markets.” Lindsay led the group past the greenhouse complex, explaining its co-generation engine that produces electricity, its growing lights that can often be seen glowing in the Conejo Valley, its efficient irrigation method that uses only one sixth the water of field farming, and its novel system of harvesting at waist level.

IMG_4154[2]Sign at McGrath Family Farm, famed for its school tours.

Not far away, the McGrath Family Farm is now in its fifth generation, a much-visited property established by a hard-working Irish-American family. Havilah McGrath gave an intro to the farm, famed far and wide for its strawberries, tomatoes, pumpkins and other vegetables. “I grew up on this farm,” said Havilah. “In my grandfather’s time, we grew mostly lima beans. When my dad took it over, we switched to strawberries and tomatoes. By 1995 we made the transition to organic farming. But our 300 acres were way too much, so we leased 270 acres to Driscoll for raspberry growing.” Havilah beamed as she bragged about the farm’s involvement with school groups who come out regularly for tours spearheaded by her uncle. “We sell to a few restaurants, but most of our produce is sold at about a dozen farmers’ markets in the area. We also have a U-Pick program.” When asked to elaborate about the drought’s effect on the farm, Havilah emphasized that McGrath wants to install a drip system. “Fortunately, we have a well, but have had to cut back on some of our vegetables. For example, we only grown one type of beet now. But now there is a new worry is on the horizon, the probability of El Nino flooding our farm and we are elevating our planting beds in anticipation.”

IMG_4155[2]Choice vegetables and flowers are sold in the McGrath shop.

Winding northwest to Fillmore, the group stopped at Chivas Skincare, a goat milk farm that produces high quality soaps and cosmetics made from the abundant milk that resident goats provide. “Welcome everybody,” said Donna Johanson, owner and founder of the farm together with daughter Lauren. “I began making goat milk soap in my Camarillo kitchen as a hobby in 2005 because the two alpine goats we had were producing so much milk. At first it was just a hobby, but now we sell our cosmetics line to over 100 stores. Five years ago we bought mini one-acre farm and installed a production workshop with solar panels.” Donna guided the group past tortoises, a cow, goats, pigs and chickens. “Our goats are foragers, not grass eaters,” she emphasized. “We have some goats for sale right now.” The air conditioned workshop offered respite from the blistering sun as Donna explained the process of soap making and its three ingredients: essential oils (coconut, olive), water (goat milk) and lye. “We pour the mixture into molds and wait for three days. We use a planer to create uniformity and continue drying for a day, then we make custom cuts and let the soap dry and shrink for 30 days. Please stop in our gift shop,” Donna added with pride as she got ready to welcome another wave of visitors.

IMG_4165[2]The Distinctive Chivas Goat Milk Skincare sign.

Heading toward Santa Paula, the bus made a stop at the Ventura County Agricultural Museum, opened in 2010 and housed in a former agricultural storage building dating from 1888 that was part of the western railroad system. Much of the building’s original floors and walls are still in place. Here lima beans, and later citrus and avocados, were stored in bins that were moved on carts through side freight doors that led directly into railroad cars. Kevin Genovese, the museum’s operations and facilities coordinator, related the history of the museum as well as the history of crops in Ventura County. “Later on the building became an animal supply store and then was eventually abandoned,” he explained. “The Century County Transportation Commission bought the building in 2009 under a grant, and after two years of planning and curation, it became a museum. Please take a look at the wonderful tractor exhibit,” he added, “ranging from an early Yuba tractor from 1914 made in Marysville, California that was delivered here by train, all the way to the latest Deere model from 2014.”

IMG_4167[2]Antique fruit crates at the Ventura County Agricultural Museum.

By 4:30, as the weather began to cool, the bus arrived at the north lawn of Limoneria, the largest citrus and avocado farm in America, dating from 1893 and comprising 3200 acres in Ventura County with additional property around the globe, for a total of 11,000 acres. Children were squealing with delight as they played bocce ball. The aroma of BBQ was wafting over the scene. Numerous round tables with sunflower centerpieces were clustered around a stage area where musicians and singers were performing. C-CAP students were hard at work assisting in the grilling of grass-fed, tri tip beef and free range chicken. An hour later, the feast was ready and two long serving tables offered up the entrees, seasonal salads, grilled bread, and later, locally-baked specialty cookies. C-CAP guests were blown away, having gained new appreciation for the rich trove of farms in Ventura County. As they boarded the bus for the long ride home, smiles of contentment could be seen all around. “I am so glad we did this,” said Mitzie Cutler, former C-CAP LA director. “With all of us coming here today and the students assisting in the cooking and serving, it was our way of saying ‘thank you’ to Limoneira for all the wonderful tours they provide each year to our C-CAP students.”

Trani Ristorante Celebrates 90th Anniversary with Gala Party on August 22


C-CAP Board and Staff Members were among hundreds of smiling attendees at J. Trani Ristorante, San Pedro’s landmark restaurant celebrating its 90th year of operation on Saturday, August 22. It was a gala affair! Patrons lined up outside to receive drink and goodie bag coupons and then packed Trani’s downstairs and upstairs dining rooms to capacity. Executive chef Dustin Trani, a C-CAP graduate who is also the creative chef at Doma in Beverly Hills, turned out an exceptional menu featuring his signature appetizers, local calamari with Thai aioli, rigatoni with pulled tomato short rib ragu, and swordfish Milanese. With a big smile, Dustin circulated around the rooms, posing for photos with his guests. There were glowing tributes from San Pedro politicians and fellow restaurateurs, upbeat music, and lots of nostalgia about the good old days.

UnknownLA Councilman for the 15th district, Joe Buscaino, awarding J. Trani’s a certificate of recognition from the city of Los Angeles

Trani is in now in its fourth generation in the restaurant business. Established on May 16, 1925 by great grandfather Filippo as the Majestic Café, it gradually evolved into J. Trani Ristorante, diversifying its menu and growing its space and staff. Today Trani still retains that neighborhood feeling and people come for its legendary food, but also to socialize, to see and be seen. Dustin heads the kitchen and his father Jim manages the operation of the restaurant with the help of mother Viki, and siblings Jessica and Jim. Dustin’s Grandfather Jim, who was the seminal figure at Trani, passed away in 2013. Ninety years ago, neighborhood patrons were primarily blue collar workers. Today’s clientele is very family oriented and patrons reflect an increasingly sophisticated American palate that demands a more diverse and refined menu utilizing quality ingredients. In the last ten years, Dustin has totally revamped its menu to cater to current tastes. An up-to-the-minute restaurateur, he also utilizes social media marketing to attract customers.

IMG_1371[2] (1)Mitzie Cutler and Gloria Barke pose with a beaming Dustin Trani who masterminded a memorable menu for J. Trani Ristorante’s 90th year celebration gala.

For C-CAP attendees it was especially heartening to hear the voices of so many satisfied guests who raved non-stop about this beloved venue and Dustin’s cooking. Bravo, Dustin, and congratulations to the whole family!! We expect great things from you in years to come.

11880455_868417883194299_3194948192761031256_n (1)Lisa Fontanesi, Lorri Wressell, and Dustin Trani

C-CAP LA Board Members Tour Grand Central Market


The weather in Los Angeles was sizzling, but that did not stop Mitzie Cutler and an enthusiastic contingent of C-CAP/LA board members (Gloria Barke, Karen Berk, Linda Burum, Terrie Cooper, Gloria Mandell, Dalia Miller, Yoko Newberg, Sylvia Rieman, Teri Solomon and Ria Young plus spouses and friends) from touring the historic Grand Central Market between Broadway and Hill Streets in downtown LA. Organized by food writer and board member Linda Burum, the group traveled by car or Metro to the market, in continuous operation since 1917 and recently refurbished.

Located next to Angel’s Flight, once the transport of choice for wealthy residents in Bunker Hill who came to the market to shop for their groceries, the block-sized market was re-conceived by developer Ira Yellin and is currently spearheaded by his widow, Adele. The area has changed repeatedly over the past century. Once a predominantly Jewish neighborhood, it became a major Latino-Asian enclave as new immigrants flooded Los Angeles. Today, freeways and public transport bring visitors from all over the city to a revitalized downtown LA that has become a major food mecca in recent years, with numerous award-winning restaurants that are a magnet for both local and suburban foodies. The market echoes that trend.

According to Andrea Alonzo, who does PR for the market and who gave the board an informative intro, “today’s market is chef-driven, a wonderful amalgam of both the old and the new.” Among its many trendy purveyors are Eggslut, Alvin Cailan’s “eggcentric” stall bursting with luscious egg sandwiches and salads; Mark Peel’s Bombo, specializing in seafood; Madcapra’s gourmet falafel; La Tostaderia ceviche bar; Berlin Currywurst featuring German sausages; and Clark Street Bread offering hand-made rustic loaves. Soon to join the list will be a fresh pasta bar by Union chef Bruce Kalman, a Vegan ramen and pho restaurant by Ilan Hall, and a beer and perogie bar by Golden Road Brewery.

LAwebsite2Eggslut and Berlin Currywurst, two trendy eateries at the Grand Central Market.


The market also attracts a diverse corporate following, including many local attorneys and other business people who love to take their daily lunch there, lured by the gourmet preparations and the variety of vendors. As the board group circulated up and down market aisles, numerous languages could be heard and delectable aromas wafted from Latino, Asian, BBQ and coffee stalls. The line at Eggslut was extra-long and McConnell’s Fine Ice Creams was dishing out scoops of their famous Marionberry and lemon creation. “We only use organic eggs and central coast grass-fed milk and cream plus the finest seasonal fruit,” the gal at the counter was overheard saying.

But the surprise highlight of the visit was chatting with Carmelita Munoz, a 2013 graduate from West Adams High School who participated in C-CAP’s Job Training Program!! Carmelita told us that she had just joined the staff at Bombo as a prep and line cook the month before. She flashed a great big smile and posed for our camera. “I love working here,” she beamed. “This market is wonderful!”

LAwebsiteCarmelita Munoz, a 2013 graduate of West Adams High School who participated in C-CAP’s Job Training Program, is a new line and prep cook at Mark Peel’s Bombo.

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Los Angeles Gives Back
Scholarship LA TImes 1 Scholarship LA TImes 2

Culinary Program LA Times 1

Culinary Program LA Times 2Culinary Program LA Times 3

C-CAP LA invites you to an extraordinary spring dinner to benefit our talented students.

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C-CAP LA 2014 Dinner Party Series

Ardent C-CAP LA supporters The Engles, The Reas, and The Saunders pose with their waiter Igor after enjoying a "superb" 8-course dinner personally prepared by Chef Dustin Trani (C-CAP LA Grad) at DOMA in Beverly Hills. The dinner was a live-auction item the group purchased at a C-CAP LA fundraiser at DOMA in April.

Ardent C-CAP LA supporters The Engles, The Reas, and The Saunders pose with their waiter Igor after enjoying a “superb” 8-course dinner personally prepared by Chef Dustin Trani (C-CAP LA Grad) at DOMA in Beverly Hills. The dinner was a live-auction item the group purchased at a C-CAP LA fundraiser at DOMA in April.


 Students from Hoover High School volunteering at the C-CAP Fundraiser Dinner at DOMA are getting ready to serve the Blood Orange Tarts to guests.image2

Students from Hoover High School volunteers serving to C-CAP LA Advisory Board Members.

Photo Credit: Suzanna Mkrtchyan

C-CAP LA 2013 College 101



Every year C-CAP Los Angeles holds a College 101 event for its scholarship recipients to help prepare them for their transition to college and the workforce.

This year’s College 101 was hosted by The Art Institute of California – Los Angeles.  The students were able to hear from these amazing speakers:  Deljah Dickson, Author, Freshman 101: A Road Map and Journal to Surviving Your First Year of College; Randy Fuhrman, CEO, Randy Fuhrman Events; Mark Hobbs, CTE Transitions Specialist, LA Mission College; Clotee McAfee, Chief Visionary Officer, STITCHES TECHNOLOGY: Sewn Products Business and Career Center, Inc.; Tim McGrath, Executive Chef/Owner, Cook’s Gathering (who also prepared lunch for everyone); Andrea Michaels, President/Owner, Extraordinary Events; and Doria Pomrenke, Graduate and Competition & College Advisor, C-CAP LA.


2013 ‘Cooking Up Change’



Cooking Up Change® is a national contest from Healthy Schools Campaign that challenges high school students to create a great-tasting lunch that meets nutrition standards on a tight budget, using only ingredients commonly available for school food service. 

This year C-CAP LA’s West Adams Preparatory High School students José Landaverde, Maribel Sandoval (a 2013 C-CAP LA scholarship winner) and Esther Segura were sent to the National Finals in Washington, D.C. to represent the Los Angeles Unified School District (LAUSD).









Los Angeles, CA—Careers through Culinary Arts Program (C-CAP) President Susan Robbins, Founder & Chairman Richard Grausman, and C-CAP LA Director Mitzie Cutler awarded over $520,000 in scholarships and cash awards to high school seniors from Culver City, Glendale, Los Angeles, and Pasadena Unified School Districts during the awards ceremony hosted by The Loews Santa Monica Beach Hotel.

Aarti Sequeira

Aarti Sequeira

Aarti Sequeira, the winner of the sixth season of Food Network‘s reality television show, The Next Food Network Star, host of Aarti Party and the Cooking Channel’s Taste in Translation, was the guest speaker at the event. Keith Roberts, Executive Chef at The Loews Santa Monica Beach Hotel and longtime supporter of C-CAP LA, also welcomed the students.

Keith Roberts

Chef Keith Roberts

Hard work, good grades, and a lot of broken eggs paid off for Micaela Miranda from Carson High School who won the Johnson & Wales University Full-Tuition Scholarship for the Bachelor’s Degree valued at $104,448. Kristen Hernandez from Glendale High School earned the Culinary Institute of America (CIA) Full-Tuition Scholarship for the Associate’s Degree valued at $51,800. Gabriela Diaz from Van Nuys High School was awarded The International Culinary School at The Art Institute Hollywood Full-Tuition Scholarship for the Associate’s Degree valued at $49,710. Granada Hills High School’s Kyle Smith was awarded The International Culinary School at The Art Institute Orange County Scholarship for the Associate’s Degree valued at $46,620, while Julia Santos earned the Le Cordon Bleu Scholarship for the Associate’s Degree valued at $36,200. Karl Kauhola from Blair High School received the International Culinary Center of CA Full-Tuition for the Certificate, $29,700. Salvador Avila from Banning High School received the Monroe College Full-Tuition Scholarship for the Bachelor’s Degree $48,192.

Lucila Flores from Marshall High School won $5,000 for first place in the national C-CAP Meatless Monday Chili Recipe Contest and was awarded the New England Culinary Institute Certificate Program Scholarship valued at $6,200.

Scholarships awarded ranged in value from $500 to $104,000 and included some of the most prestigious local culinary schools including: Academy of Culinary Education (ACE), Chef Eric’s Culinary Classroom, Glendale Community College, The International Culinary School at The Art Institute of California – Hollywood, The International Culinary School at The Art Institute of California – Los Angeles, The International Culinary School at The Art Institute of California – Orange County, The International Culinary Center of California, and Westlake Culinary Institute.

Students also received scholarships from local organizations and foundations including: Fresh & Ready Foods, Lacewing Foundation, Les Dames d’Escoffier International – Los Angeles & Orange County Chapters, Mrs. Cubbison’s, Ronald Newburg Foundation, and Wells Fargo.

Some students also received C-CAP Education Scholarships to help defray the costs of tuition, books, supplies, housing, and other expenses while at community college or another culinary school.

On May 3rd, at LA Mission College, 24 finalists representing their public high schools competed against the clock when C-CAP re-created the intensity of a four-star restaurant kitchen for the high school seniors to face off in a savory and sweet challenge.   Within a two-hour time limit, each competitor prepared a two-course French meal from memory— Sûpreme Poulet Chasseur avec Pommes Château  (Hunter’s Chicken with Turned, Sautéed Potatoes) and Crêpes Sucrées with Crème Pâtissière and Sauce au Chocolat (Dessert Crepes with Pastry Cream and Chocolate Sauce).

The Competitors

C-CAP Los Angeles Class of 2013 Finalists

The students were judged on the presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness by professionals working in the industry including:

Christophe Bernard, The International Culinary School at The Art Institute – Los Angeles
Eric Crowley, Chef Eric’s Culinary Classroom
Barbara Fairchild, Real Eats
Brock Kleweno, Yamashiro
Tim McGrath, Cooks Gathering
Aaron Robins, Boneyard Bistro
Rigo Salas, C-CAP Alum, Don’t Tell Mama
Amar Santana, Broadway by Amar Santana
Richard Grausman, Founder & Chairman of C-CAP
Susan Robbins, President of C-CAP
The pantheon of judges

The judges

The C-CAP Cooking Competition for Scholarships is the culmination of the C-CAP high school program for underserved teenagers at-risk of leaving high school without job or college prospects. The C-CAP program offers direction, a set of useful skills, scholarships, and the potential for a fulfilling career in a growing industry.




Culver City High School

Jacob Zeiss, Lacewing Foundation Scholarship to Chef Eric’s Culinary Classroom, $2,500


Glendale High School

Kristen Hernandez, Culinary Institute of America (CIA) Full-Tuition Scholarship for the Associates Degree, $51,800, C-CAP Education Scholarship $1,000, C-CAP LA CIA Community College Stipend, $625, Total: $53,425

Hoover High School

Kelly Crockett, The International Culinary School at The Art Institute Los Angeles – Baking and Pastry Diploma, $28,490


Banning High School

Salvador Avila, Monroe College Full-Tuition Scholarship for the Bachelors Degree $48,192, Elissa & Rick Phillips Scholarship, $1,000, Total: $49,192

Heidi Colin, Ronald Newburg Foundation Scholarship, $4,000, C-CAP Education Award for Knives $250, Total: $4,250

Carson High School

Micaela Miranda, Johnson & Wales University Full-Tuition Scholarship for Bachelors Degree $104,448, Wells Fargo Scholarship $1,000, Total: $105,448

Granada Hills Charter High School

Jacob Bliss, Mrs. Cubbison’s Scholarship, $2,500

Julia Santos, Le Cordon Bleu Scholarship for Associates Degree, $36,200

Kyle Smith, The International Culinary School at The Art Institute Orange County Scholarship for the Associates Degree, $46,620

Marshall High School

Lucila Flores, New England Culinary Institute Certificate Program Scholarship, $6,200, C-CAP Education Scholarship, $1,000, The C-CAP Meatless Monday Scholarship, $5,000, Total: $12,200

Narbonne High School

Fany Canales, Chef Eric’s Culinary Classroom Scholarship, $2,500

Polytechnic High School

Melissa Montes, Ronald Newburg Foundation Scholarship $4,000, C-CAP LA Advisory Board Scholarship $2,000, Total: $6,000

Cyrus Pozos, Westlake Culinary Institute Scholarship $4,750, Ronald Newburg Foundation Scholarship $1,000, Total: $5,750

Sun Valley High School

Adriana Guzman, Sandra MacDonald Scholarship, $3,000, Les Dames d’ Escoffier International – LA & OC Chapters Scholarship, $500, Glendale Community College Matching Scholarship $500, C-CAP Education Scholarship $500, C-CAP Education Award for Knives $250, Total: $4,750

Cynthia Villaseñor, Ronald Newburg Foundation Scholarship, $3,000

Sylmar High School

Stacey Palomera, Ronald Newburg Foundation Scholarship, $2,000

Van Nuys High School

Janet Ayaquil, Academy of Culinary Education Scholarship, $5,850

Gabriela Diaz, The International Culinary School at The Art Institute Hollywood Full-Tuition Scholarship for Associates Degree, $49,710

West Adams Preparatory High School

Maribel Sandoval, Lacewing Foundation Scholarship to Chef Eric’s Culinary Classroom, $2,500, C-CAP Education Award for Knives $250, Total: $2,750

Isabella Serrano, Fresh & Ready Foods Scholarship to Los Angeles Trade Tech College, $1,500, Lee Ann & Melvin Jacobs Scholarship to Los Angeles Trade Tech College $1,500, C-CAP Education Award for Knives, $250, Total: $3,250

Westchester High School

Orlanda De’Paz, Diane & Paul Mohilef Scholarship, $2,000

Damoriae Graham, The International Culinary School at The Art Institute Los Angeles Full -Tuition Scholarship for Associates Degree, $46,620


Blair High School

Mayra Cinta, Le Cordon Bleu Full-Tuition Certificate Program Scholarship, $19,200

Karl Kauhola, International Culinary Center of CA Full-Tuition for the Certificate, $29,700, Ronald Newburg Foundation Scholarship, $1,000, Total: $30,700



Careers through Culinary Arts Program (C-CAP) works with public schools nationwide to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry.

In Los Angeles for the 2012-2013 academic year, C-CAP impacted the lives of over 3,000 students in 21 public schools working with 23 teachers through training, career services and scholarships. C-CAP provides training and curriculum enrichment programs including: job training and internships, professional development for teachers, college and career advising, and culinary competitions that lead to culinary school scholarships.

A national nonprofit organization founded in 1990 by well-known culinary educator and author, Richard Grausman, C-CAP manages the largest independent culinary scholarship program in the United States and has awarded high school students $40 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms.


Photo Credit: Ed Krieger



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