News
Growing the Next Generation of Food Stars: A C-CAP Cocktail Party Benefit
The event was our first in-person celebration of the year to support the rising new generation of food stars and the return of the restaurant and hospitality industry as it begins to flourish anew.
Read MoreJuly Programs Updates: Students Work Hard This Summer
C-CAP Chicago Students Are Getting Real Life Experience Our Yes Chef Virtual Summer Camp with Kendall College Trust is designed to broaden students’ horizons in culinary, culture and community. We…
Read MoreWhisked – Elizabeth Falkner’s Summertime Zucchini Salad
WHISKED — C-CAP’s Cooking Class series brought to you by our chef community & alumni. Today’s episode: a Summertime Zucchini Salad by C-CAP Supporter, Chef Elizabeth Falkner. Simple, refreshing, rustic…
Read MoreJune Program Updates: Students Welcome Summer in the Kitchen
C-CAP Arizona Students Start Bakery Apprenticeships C-CAP Arizona begins Summer Job Training: eight students will participate in a 5-week, full-time paid internship at Nobel Bakery in Phoenix, and will have…
Read MoreWhisked – Dibi Lamb, with Roasted Potatoes, Peppers & Onions by Adijatu Jalloh
On the episode of WHISKED, learn how to cook Dibi, a tender lamb dish ubiquitous to West Africa. Every household has its own take on the recipe, and here C-CAP…
Read MoreC-CAP Scholarship Program for Young Chefs Comes Full Circle
Sixteen faces fill the computer screen amid an amalgam of backgrounds and name cards. In one view is Donald Wressell, head pastry chef at Guittard Chocolate. His wife, Lorri Wressell,…
Read MoreWhisked – stories of food and culture.
The story of Ham Hung Restaurant is one of legacy. Nestled in LA’s Koreatown, our friend Ellen Oh’s grandfather opened Ham Hung in 1985 after immigrating to California a mere…
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