On Wednesday June 20, Sysco Arizona held an exclusive Chef’s Table event at the Grayhawk Golf Club in Scottsdale to showcase some innovative culinary concepts and menu trends for local culinary professionals. C-CAP alumni attended the event to assist the Sysco chefs in prepping and plating the special three-course dinner they prepared for the guests. We love to see our students and alum take advantage of all the volunteer opportunities we offer because each one gives them valuable experience they can take into their lives and jobs.
On June 12, we hosted special guest Errol Asuncion, Founder and CEO of Industry, who has over 20 years of experience in the service and hospitality business. With his vast knowledge of the industry, Errol coached the C-CAP participants on some key aspects of succeeding in the real world – networking/connections, gaining experience, and the value of hard work. Errol also sponsors a product called “No Sweat” – which is a hat liner that helps athletes, outdoor workers, culinary professionals, and so many others – to keep sweat out of their eyes. He generously donated some of these hat liners for our alumni to try out. What a great product for anyone working in kitchens – it gets hot in there!
In the month of June, the C-CAP Training Kitchen was busy with hands-on training fabricating chickens, making stock, and baking our Meez-N-Paws dog biscuits for the Open Air Market in Downtown Phoenix. All the food products we used were generously donated by Sysco Arizona. Each student involved in this hands-on training is required to work two shifts at the Open Air Market. There, they assist alum Jelani Port with a market demo, as well as interact with customers to sell our Meez-N-Paws product and educate them about C-CAP and our training programs.
In June we held our College 101 Workshop for the class of 2018. The event was hosted and sponsored by the Omni Scottsdale Resort & Spa at Montelucia, which was facilitated by Arizona alum and Executive Chef Marcos Seville. The day kicked off with a “getting to know you” activity to break the ice, followed by a discussion of scholarship guidelines, and then our infamous Speed Networking session in which grads get a chance to talk to various alumni about their experiences since graduation. It is also a way for them to begin to reap the benefits of networking with fellow C-CAP alums!
After a delicious family-style lunch prepared by two C-CAP alums who now work at the Omni Resort, students received a property tour and participated in Chef Jelani’s BBQ sauce demo. After settling back in after lunch, we went over some thank-you letter guidelines, had a brief talk on credit management, and facilitated a budgeting activity to apply some of those principles discussed in the credit talk. All in all, a great day with both fun and a lot of great information to get students on the right foot as they embark on their next adventure.