Quarterly Newsletter – August 2017


Although the temperature may say otherwise, summer is coming to an end. Many of our students have already started school and the rest are finishing up their paid summer internships. Thanks to the new skills they learned during our Job Training and Internship program and the knowledge their teachers gained at the C-CAP National Teachers’ Conference, our students will have a head start in the classroom this fall.

C-CAP programs grow every year to accommodate more students with a passion for cooking. In the 2016-2017 school year, we served over 20,000 students — 3,000 more than the year before. Our students rely on the generosity of donors like you to fuel C-CAP’s programs. We hope we can count on your continued support, as your funds makes a meaningful difference.

This school year we look forward to forging industry partnerships while strengthening our current relationships, engaging supporters at events across the country, and introducing the newest class of C-CAP students to a successful future in the food and hospitality industry.

Warmest regards,
Karen Brosius
C-CAP President





Last week, C-CAP Board Co-Chair Marcus Samuelsson appeared on Food Fanatics Live with C-CAP Chicago students to announce the creation of the US Foods Scholars program. Through this new program, US Foods will provide financial support and professional development opportunities to students planning to pursue a career in the food and hospitality industry.

We’re so grateful for US Foods’ support and look forward to working together to help C-CAP students reach their full potential.

Also, don’t miss Marcus’ great cover story in this month’s issue of Entrepreneurial Chef where he talks about why he loves C-CAP and how our programs benefit young chefs and the industry alike.


Culinary teachers from across the country descended on Philadelphia in July for the biennial C-CAP Teachers’ Conference. This year’s conference was hosted by Drexel University and Community College of Philadelphia.

Teachers spent three days learning the latest trends, hearing from experts on current topics in the food and hospitality industry, and discovering new techniques in hands-on workshops and chef demonstrations. Click here to check out a demo given by C-CAP alum Sylva Senat of Top Chef fame!

By the end of the conference, our teachers were excited about returning to their classrooms this fall to impart their knowledge on C-CAP students. But don’t take it from us, here’s what our teachers had to say about the conference:

“It gave me insight and exposure to what I can do as a teacher to improve my students’ opportunities to be more successful once they graduate and move towards their career goals in the culinary industry.” -Domenic Mallardi, Charles Herbert Flowers High School, Maryland

“When teachers can come together to support and encourage each other while also gaining knowledge regarding their teaching, nothing refreshes or builds confidence more.” -Beverly Ducey, Apollo High School, Arizona

Thank you to our conference gold level sponsors — Alaska Seafood Marketing, Avero, and the Rosenblatt Family.

No Lazy Summer Days Here!

Hundreds of C-CAP high school students across the country spent their summer gaining valuable experience in culinary arts. Through C-CAP’s summer Job Training and Internships program, students learned skills like knife cuts, food identification, and safety and sanitation, and useful job skills such as interviewing and resume writing. Afterward, students used their new-found skills to secure paid internships in some of the best restaurants in the country. For many of them, this was their first job in a professional kitchen.

Here’s just a taste of what our students experienced:

  • Local chefs and beverage experts took our students on a tour of the Santa Monica Farmer’s Market.
  • C-CAP Alumni helped students with their soft skills during a Speed Networking session in Arizona.
  • Students in grades 10 through 12 participated in nutrition camps in partnership with Bon Appétit Management Company and the University of Chicago.
  • In Philadelphia, students participated in the annual C-CAP scavenger hunt at the historic Reading Terminal Market to test their product identification skills.
  • Students implemented their new job seeking skills when meeting with local chefs at the C-CAP Internship Job Fair in New York.
  • Students in Washington, DC put their culinary math skills to the test, costing ingredients and converting measurements to create a menu that they then promoted to their peers.

Thank you to the generous donors and mentoring chefs who supported C-CAP’s Job Training and Internship Program!



Philadelphia, PA – Monday, October 30, 2017 – 6 – 9 p.m.

IGNITE…Firing Up Tomorrow’s Chefs, now in its fifth year, is C-CAP Philadelphia’s premier tasting event featuring some of the area’s best chefs. Your sponsorship or ticket purchase insures that we will be able to continue providing students in Philadelphia with the training, scholarships, and mentoring that will change their lives and lead them to a rewarding and fruitful career.



Phoenix, AZ – Sunday, November 5, 2017 – 5:30 – 8:30 p.m.

Join C-CAP Arizona under a full moon for a walk-around tasting event featuring sweet and savory small plates. Each dish is prepared by top local chefs paired with C-CAP teachers and high school students who will directly benefit from your support.



L: New York intern, Kiara McCracken, with Wen-Jay Ying, founder of Local Roots NYC.
R: A team of students competing in the Rising Chef Challenge in Los Angeles, hosted by The Trotter Project and United.

C-CAP Alum Krista Alpuerto and her mentor Chef Jared Levy (second and third from the left, respectively) spent a week learning from leading chefs, managers, restaurateurs and hoteliers while visitng some of New York City’s most prominent dining establishments during the Avero Alumni Experience, sponsored by Avero.

C-CAP Alums Dominique Akers and Sylva Senat behind the scenes of a video shoot for Foodable TV with Samuels and Son Seafood in Philadelphia.





Led by chef, author, and restaurateur Marcus Samuelsson as board co-chair, Careers through Culinary Arts Program (C-CAP) is a national non-profit that educates and guides underserved high school students toward a bright future. Through its holistic approach to culinary training and career exploration, C-CAP prepares students for the workplace through chef mentoring, field trips, job shadows, work experience and job skills, and college and career advising. Founded by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 20,000 students a year and has also awarded over $53 million in scholarships since its inception. Countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry. Visit ccapinc.org to learn more.

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