LOS ANGELES AREA PUBLIC HIGH SCHOOL STUDENTS
TURNED FLOUR INTO GOLD
EARNED OVER $520,000 IN CULINARY SCHOLARSHIPS AND OPPORTUNITIES
AWARDED BY CAREERS THROUGH CULINARY ARTS PROGRAM (C-CAP)
–C-CAP AWARDS OVER $3,000,000 NATIONWIDE—
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, 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.
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 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 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.
2013 LOS ANGELES SCHOLARSHIP WINNERS LIST:
CULVER CITY UNIFIED SCHOOL DISTRICT
Culver City High School
Jacob Zeiss, Lacewing Foundation Scholarship to Chef Eric’s Culinary Classroom, $2,500
GLENDALE UNIFIED SCHOOL DISTRICT
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
LOS ANGELES UNIFIED SCHOOL DISTRICT
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
PASADENA UNIFIED SCHOOL DISTRICT
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
Save the Date! Getting Our Just Desserts to be held
Saturday, November 17, 2012
A Sweet Extravaganza
A Benefit for
Careers through Culinary Arts Program Los Angeles
Eat Sweet and Do Good
GOAL To raise funds for Careers through Culinary Arts Program (C-CAP) LA. C-CAP is a pioneer and national non-profit leader in providing culinary career opportunities and scholarships to at-risk high school students. C-CAP manages the largest independent culinary scholarship program in the United States. C-CAP was founded in 1990 by Richard Grausman, renowned cookbook author, culinary educator and recipient of the President’s Service Award and the James Beard Award for Humanitarian Service. Since inception, students have been awarded $37 million in scholarships, and classrooms have received donations of $2.8 million worth of supplies and equipment. Many C-CAP alumni, now graduates of top culinary colleges, are working in leading restaurants and hotels throughout the country.
DATE Saturday, November 17, 2012
LOCATION The International Culinary School at The Art Institute of California – Los Angeles, 2900 31st Street, Santa Monica, CA 90405-3035
1:00 to 5:00 PM for VIP Ticket Holders
2:00 to 5:00 PM for General Admission
FORMAT Guests will enjoy a myriad of tastings from celebrity pastry chefs, confectioners, bakeries, coffee and tea purveyors, and other specialty vendors; classes from recognized experts in their fields; celebrity book signings; a “JUST DESSERTS CHALLENGE” where C-CAP graduate chefs will compete using a mystery basket of mandatory ingredients and a specific time limit; and an exciting Silent Auction.
$50 General Admission, $75 at the door – includes access to all tastings, demonstrations & “JUST DESSERTS CHALLENGE”, access to one class, and a gift bag.
$100 VIP Tickets – includes early access to all tastings, demonstrations, classes & “JUST DESSERTS CHALLENGE” and a special gift bag.
Tickets are limited
To purchase tickets call: Gloria Barke at (818) 756-1260
or online at: http://www.brownpapertickets.com/event/276695
SPONSORSHIPS To inquire about Sponsorship opportunities, contact: Mitzie Cutler, C-CAP LA Program Director, at (818) 704-9979 or email@example.com.
PRESS Joyce Appelman, C-CAP at (516) 482-1016, www.ccapinc.org
GETTING OUR JUST DESSERTS
NOVEMBER 17, 2012
Tasting Stations, Vendors & Demonstrations by:
Academy of Culinary Education
BLD’s Doughnut Shoppe
Charm City Cakes West
Coffee Bean & Tea Leaf
Devon Espinosa / Marcel Vigneron
Dolce Vita Cafe
Eat Sweets Pastry
The Art Institute of California – Los Angeles
Marino Ristorante / Il Grano
My Vienna Gelato
Porto’s Bakery & Café
Seoul Sausage Co.
Surfas Culinary District
Sweet Crush Ice Bar
Weaver’s Coffee & Tea
Westlake Culinary Institute
Whole Foods Market
Cooking Classes by:
- Alice Medrich
- Diane Worthington
- Evan Kleiman
- Larry Canepa
- Robert Wemischner
Book Signings by:
- Alice Medrich
- Amelia Saltsman
- Anne Willan
- Diane Worthington
- Grace Bauer and Allison Meyerson (photography)
- Josiah Citrin
- Noel Riley Fitch
- Robert Wemischner
- Art Institute of California – Los Angeles
- Coffee Bean & Tea Leaf
- Dessert Professional Magazine
- Melissa’s World Variety Produce
- Nestlé Waters
- Surfas Culinary District
- Whole Foods Market
Eat Sweet Do Good
LOS ANGELES, CA, October 9, 2012—There is a new sweet extravaganza coming to town for dessert lovers, GETTING OUR JUST DESSERTS, at The International Culinary School at The Art Institute of California-Los Angeles, located in Santa Monica, from 2:00 to 5:00 p.m. on Saturday, November 17th.
Celebrity pastry chefs, confectioners, bakeries, coffee and tea purveyors, and specialty vendors will be serving a seemingly endless array of sweet tastings when they celebrate the culture of desserts and help those in the culinary industry achieve their dreams. Headlining the event will be Sherry Yard, LA’s own superstar Executive Pastry Chef, Spago Beverly Hills.
“C-CAP is thrilled to host this inaugural dessert event and to have Pastry Chef Sherry Yard participate. She’s been a mentor and role model for C-CAP students, and is committed to nurturing the next generation of chefs,” says C-CAP LA Director Mitzie Cutler.
Over 30 Pastry Chefs, bakeries, chocolatiers, and specialty vendors will be hosting tasting stations, demonstrations, and classes, and autographing books, including:
Duff Goldman, owner of Charm City Cakes, and the star of Ace of Cakes, an American reality television show which airs on the Food Network.
Donald Wressell, Pastry Chef for Guittard Chocolate Company and Team Captain for the Pastry Team USA, which just took the silver medal at the World Pastry Team Championship.
Alice Medrich, “The First Lady of Chocolate,” baker and cookbook author, and founder of the Cocolat chain of chocolate stores.
Evan Kleiman, Host of Good Food on KCRW, renowned owner and executive chef for over 25 years of one of LA’s favorite restaurants, Angeli Caffe (now closed), and best-selling author of numerous cookbooks, including Cucina Fresca and Pasta Fresca.
Carlos Enriquez, Corporate Executive Pastry Chef of the Patina Restaurant Group and Chef Contestant on Bravo’s Top Chef Just Desserts.
Marcel Vigneron, Chef Contestant on Bravo’s Top Chef All-Stars and Host of Syfy’s Marcel’s Quantum Kitchen.
Jet Tila, Chef of The Charleston and Chef Contestant on the Food Network’s Iron Chef America.
Ricardo Zarate, Food & Wine magazine’s “Best New Chef” and Executive Chef Picca and Mo-Chica.
Roy Choi, Food & Wine magazine’s “Best New Chef” and Executive Chef of A-Frame.
Craig Poirier, Pastry Chef of MB Post and Chef Contestant on Bravo’s Top Chef Just Desserts.
Josiah Citrin, Executive Chef and Founder of Mélisse, a two-star Michelin award-winning restaurant.
This will be the first event of its kind in Santa Monica and the Los Angeles area, combining culinary creativity with culinary classes, tastings, and a “JUST DESSERTS CHALLENGE” which will showcase the skill, ingenuity, and speed of C-CAP graduate chefs who will compete using a mystery basket of mandatory ingredients. Those who attend will have the opportunity to savor variations of delectable desserts and to support C-CAP through purchases of holiday items, celebrity-signed cookbooks, and a Silent Auction.
In addition to the stellar lineup of chefs, C-CAP Los Angeles high school students and alumni will join the cast and crew who will be orchestrating this year’s inaugural event.
Proceeds from the event will benefit Careers through Culinary Arts Program (C-CAP) Los Angeles program. C-CAP is a pioneer and national leader in providing culinary career opportunities and scholarships to at-risk high school students. As a national nonprofit, C-CAP manages the largest independent culinary scholarship program in the United States. Since 1990, students across the country have been awarded $37 million in scholarships, and classrooms have received donations of $2.8 million worth of supplies and equipment.
VIP Tickets for early entry (1:00 to 5:00 p.m.) and access to all tastings, demonstrations and classes, admission to “JUST DESSERTS CHALLENGE,” and a gift bag are $100 per person payable in advance ($120 per person payable at the door). General Admission tickets are $50 per person payable in advance ($75 per person payable at the door).
For more information and to purchase tickets for GETTING OUR JUST DESSERTS, contact Gloria Barke, 818-756-1260.
To purchase tickets online: http://ccap-la.brownpapertickets.com
Local Teen Chef’s Healthy Dish Earns Top Scholarship in First Nationwide C-CAP Meatless Monday Recipe Contest
First Prize Winner is Nicole Caceres of John Marshall High School, Los Angeles, for Black Bean Mole Stew
C-CAP and Meatless Monday, an initiative of the nonprofit The Monday Campaigns, which provides healthy and environmentally friendly information and recipes, are proud to announce the winners of the 2012 C-CAP Meatless Monday Recipe Contest. First Prize Winner and recipient of a $5,000 scholarship is Nicole Caceres of John Marshall High School, Los Angeles for creating Black Bean Mole Stew.
Nicole Caceres intends to take her culinary education to a very artistic place. Her passions include pastry, cake design, sugar sculpture, and overall aesthetic pleasures of food. She maintains a 3.3 GPA and participates in the student-run Cafe Blue on her campus.
“I use food as a medium to express my artistic vision just like a painter might use watercolors,” says Nicole.
“I am so proud to be part of the C-CAP program. It offers amazing opportunities for my students. C-CAP is providing a strong platform for my students as they begin their education and a career-long resource for support. The C-CAP Meatless Monday Recipe Contest has been a wonderful example of the type of educational enhancement the program offers,” says C-CAP teacher Andi Phillips.
Thousands of C-CAP high school seniors became head chefs in their classrooms and were introduced to the Meatless Monday public health campaign encouraging everyone to start each week with a healthy meal. While working with their culinary arts teachers to concoct the original meatless entrée, the teen chefs were encouraged to use the recipe contest to explore new fruits, vegetables, grains, and legumes.
Each C-CAP school was invited to submit only one student recipe and photo. Seven finalists were selected and presented to a distinguished panel of judges. Three scholarships will be awarded. The first prize winner will receive $5,000, the second prize winner will receive $3,000, and the third place winner will receive $2,000.
The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability. The judges evaluating the submissions were Dawn Jackson Blatner, author of The Flexitarian Diet; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; Ellie Krieger, host of the Food Network’s hit show Healthy Appetite with Ellie Krieger, now airing on the Cooking Channel, and USA Today columnist; Joey Lee, food editor of www.meatlessmonday.com; Hillary Mickle, founder of FOODILY, “the world’s largest recipe network”’ Ron Taylor, executive chef of Brand Aromatics, and Scott Uehlein, corporate chef of Canyon Ranch.
Nicole will be competing in the C-CAP Los Angeles Cooking Competition for Scholarships on May 18 and she will receive her scholarship at the Awards ceremony on May 21.
Border Grill chef/owners chefs Mary Sue Milliken and Susan Feniger have put Nicole’s mole on the menu in their restaurants in downtown Los Angeles, Santa Monica, and Las Vegas. They will also sell single-serving frozen portions until May 11, with all profits from the sale going toward a culinary scholarship for another student at Nicole’s school.
Nicole’s delighted that her recipe will be enjoyed by more people and also help another student. “I am proud that my class will now use the recipe to help another friend and peer earn a scholarship through our own fundraiser. I can’t wait to be able to continue on this road to success and be able to express my creativity to its fullest.”
Black Bean Mole Stew
Yield: 6 1-cup portions
6 poblano chilies
2 tablespoons vegetable oil
1 red onion, small diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 cups tomato juice
1 can (15 ounce) vegetable broth
1 cup of quinoa
2 (15 ounce) cans S&W Black Beans, drained
¼ cup almond butter
2 ounces bittersweet chocolate, chopped
1-2 tablespoons chipotle in adobo, minced
¼ cup roughly chopped fresh cilantro
Grated cheddar cheese
Preheat oven to 350 degrees.
Use tongs or a kitchen fork to hold poblanos over the open flame on the range. Roast poblano peppers until the skins are blistered. Peel, seed and devein the peppers. Dice the poblano flesh.
Heat the oil in a large skillet over a medium flame. Add onions and diced poblanos. Saute until the onions are soft. Add garlic, cumin, & cinnamon. Continue to sauté about 3 more minutes until very fragrant. Add tomato juice, vegetable stock, quinoa and beans. Simmer, stirring frequently, about 20-25 minutes, until quinoa is tender. A white “halo” around the quinoa grains is a sign that they are done cooking. Add almond butter, chocolate, chipotle, & cilantro. Stir well to incorporate. Garnish with cheese, avocado, sour cream, and/or pomegranate seeds.
On Thursday, September 24th, Chef Shigefumi Tachibe from Chaya Brasserie in Beverly Hills kicked off the new partnership with C-CAP by visiting students in David Papa’s third period culinary class at Hollywood High School. Chef Tachibe, the creator of tuna tartare, demonstrated this dish to students and then gave them a sample for tasting.
Chef Tachibe challenged the entire class to create their own version of tuna tartare. He will be setting a date to return to the classroom and judge the students’ version of this dish. Students will also have an opportunity to visit the Chaya restaurant and see how a professional kitchen operates.
The Chaya Restaurant Group and C-CAP partnership was launched when Chaya agreed to adopt three C-CAP schools. Chaya Brasserie is working with Hollywood High School, Chaya Downtown is working with West Adams High School and Chaya Venice will be working with Westchester High School.
On Monday, November 16th, Chef Tachibe and staff made their second school visit to West Adams High school where they again demonstrated tuna tartare and challenged students to create their own version. Chef Tachibe is scheduled to visit Westchester High School on Monday, November 23rd. The C-CAP staff, teachers and students are grateful to the Chaya group for their support in training and mentoring the next generation of young culinary talent.
If you would like information on how you can adopt a school or sponsor a C-CAP event please go to the LA / downloads section to review information on these programs.
Chaya visit to West Adams
Chaya Visit to Hollywood