Quarterly Newsletter – June 2018


The school year may be over, but C-CAP has no plans to slow down during the lazy days of summer. This month, students participated in two programs that make up the cornerstone of C-CAP’s mission to prepare students for successful careers in the culinary industry.

In the College 101 workshop, high school graduates gain the tools they need to make the most of their college experience. Topics discussed during the workshops range from professionalism as a student to finances and budgeting.

Job Training takes students and recent graduates out of the classroom and into a professional setting where they learn hard skills they can utilize in the kitchen and soft skills that will serve them in any work environment.

Each summer, C-CAP students complete these programs with a renewed passion for the industry and excitement to start their career, now with the tools they need to make the leap.

Warmest regards,

Karen Brosius
Careers through Culinary Arts Program



Shi Lin Wong

Shi Lin knew she wanted to be in the food industry around the age of 14, when she started at Food and Finance High School in New York City. There, she found true joy making food for her teachers, friends, and eventually family. She describes that even as a teenager she intuitively felt that, “If food and cooking are your thing, go for it, expand your knowledge and learn everything you can.”

Read more about Shi Lin’s culinary journey on C-CAP’s website!


Rosé Soirée

C-CAP’s Junior Board hosted the event of the summer on Tuesday, June 20 at 287 Gallery in New York City. Guests enjoyed light bites from Riviera Caterers, The Palm rosé from Whispering Angel, and Stella Artois beer and cidre under the sun. Event proceeds are supporting the many programs that C-CAP provides. Special thanks to the Junior Board for organizing the event and to all the guests who attended.


Sherry Yard with recent New York graduate Jessica Moran

Sherry Yard

Sherry Yard garnered much of her recognition as the executive pastry chef for Wolfgang Puck’s restaurant empire during the 1990’s and 2000’s. One of the world’s most recognizable names in pastry and baking arts, she boasts three James Beard Awards and has appeared on TV innumerable times on shows like Iron Chef America, Duff Til Dawn, and Food Network Star. Today, Sherry helps lead a new empire at iPic Entertainment as Vice President of Culinary Direction. To the C-CAP community however, we know Sherry as a kind and selfless mentor and supporter whose sweet attitude surpasses even her most delectable treats!

Read more about Sherry’s connection to C-CAP on our website!


Valrhona Supports C-CAP Job Training in NYC

Have you ever wished your chocolate habit could fund a good cause? Wish no more! Valrhona has pledged to donate $2 of every 3kg bag of their new Blond ORELYS 35% chocolate sold in North America. Valrhona’s donation will go to C-CAP’s life-changing job training program in NYC, which prepares high school students for work in professional kitchens through intensive training in kitchen as well as life skills. So go ahead and indulge your chocolate cravings while supporting C-CAP!

Los Angeles scholarship winners at their Awards Breakfast

2018 Final Competition

Recap With the closing of another fiscal year comes the completion of another competition season, and what a successful season it was! C-CAP awarded over $3.5 million in scholarships to high school junior and senior competitors and alumni in Arizona; Chicago; District of Columbia; Hampton Roads, Virginia, Los Angeles; New York City; and Philadelphia.

Thank you to Chef Works for donating chef jackets for our programs this year, Tuxton China for donating competition plates, Sysco for sponsoring the Award Breakfasts, and our wonderful scholarship donors, including US Foods, Filippo Berio, and so many more!

C-CAP New York students during an Elior North America Job Shadow, where they had a chance to work with a professional chef for a day. Elior sponsored job shadows and job training workshops in New York, Philadelphia, and Washington, D.C.

Exciting Updates Across the Country

  • Chicago
    • For the third year in a row, Chicago students, alumni, and teachers participated in the James Beard Awards hosted at the Lyric Opera.
  • New York
    • The Millennium Hilton at UN Plaza hosted C-CAP New York students for a day-long hospitality career day. Students shadowed employees in departments such as Senior Management, Front Desk, and Finance. This was a great opportunity for students to learn more about front of house career opportunities in hospitality, opening their eyes to the different paths their career can take within the food and hospitality industry.
  •  Washington, D.C.
    • On May 1, 2018, Chef Daniel Boulud of DBGB Kitchen & Bar DC hosted a Spring Feast to benefit our D.C. Region program. The evening included a cocktail hour and four-course meal prepared by Daniel Boulud, Executive Chef Nicolas Tang, and C-CAP students and alumni from the region.


L: Arizona competitors at their competition awards breakfast R: Chicago alums at Antique Taco for the monthly Chicago Alumni Supper Club

Los Angeles Final Competition dishes on Tuxton China-donated plates waiting to be judged.

Chef Daniel Boulud with a Washington, D.C. region student at the Spring Feast




Co-chaired by chef, author, and restaurateur Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a national non-profit that educates and guides underserved high school students toward a bright future. With 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 in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,000 students a year and has also awarded over $56 million in scholarships since its inception. Countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary industry. Visit ccapinc.org to learn more.

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