C-CAP on The Chew & More Exciting News!

Quarterly Newsletter – May

 


Mario Batali Featured the Great Work of C-CAP on The Chew

Mario Batali and the team at ABC’s Emmy award-winning show The Chew recently recognized the success and passion of C-CAP students and alums. Watch Chef Batali interview alum Cesar Gutierrez at Café Boulud, where he works as Executive Sous Chef, about how C-CAP helped him turn his life around. “I was fortunate enough to be trained by not only the best, but by people who cared for me,” Cesar reminisces about his training through C-CAP.

Back on set, C-CAP students Brayden Boscio and Jessica Eng shared why C-CAP means so much to them and helped Chef Batali cook up some delicious homemade tortellini with a white bolognese, impressing Chef Carla Hall, Clinton Kelly, and Daphne Oz with their talents and skills. Think that’s not great enough? Both students were offered internships at Chef Batali’s restaurants Babbo and OTTO in New York City! We are grateful to Mario Batali for being so passionate about C-CAP.

Keep your eyes open for C-CAP alums Mimi Chen and Luis Reyes, who are also featured cooking with Cesar at Café Boulud!

HELP C-CAP PROVIDE OPPORTUNITIES FOR MORE STUDENTS LIKE CESAR, JESSICA, & BRAYDEN

Marcus Samuelsson Goes Undercover (Great Wig, Marcus!)

C-CAP Board Co-Chair Marcus Samuelsson will be on a special edition of Undercover Boss this Friday, May 19 at 8/7c on CBS. A C-CAP alum and graduate of the Culinary Institute of New York at Monroe College will be prominently featured in the episode, so you don’t want to miss it!

In April, Marcus Samuelsson sat down with Willie Geist on Sunday Today to discuss everything from his childhood to cooking for President Obama. At the end of the segment, Marcus was joined by C-CAP alum Indiana Mirabal in the kitchen of his Harlem restaurant Red Rooster. Watch it all here!

 

 

 

As the school year draws to a close, we like to reflect on everything our students and alumni were able to accomplish in just 12 short months, from internship placements in some of the best restaurants in the country to opening restaurants of their own. We’re thrilled that C-CAP was recently featured on the Big Three television networks — ABC, CBS, and NBC. And how exciting to have our Founder, Richard Grausman, featured on the cover of Entrepreneurial Chef, which you can read below.

Undeniably, C-CAP runs because of the wonderful generosity of our donors, the amazing support of our partner teachers, chefs, and colleges, and the passion and dedication of our students and alumni.

As we move full steam ahead into the summer months when our students will get an inside look at the industry, we look forward to having you by our side.

Warmest regards,

Karen Brosius
C-CAP President

 

Our Fearless Founder: Four Decades of Innovative Culinary Education and Beyond

C-CAP Founder Richard Grausman has been cooking and teaching for over four decades. Featured in the May issue of Entrepreneurial Chef, Richard discusses his love of cooking and the passion that lead him to form C-CAP in 1990.

Read the article here about Richard’s vision in founding the organization and for his ten takeaways for burgeoning chefs.

HELP SUPPORT RICHARD’S VISION

C-CAP Alum At the Top of His Game

For the second year in a row, a C-CAP alum was chosen to compete for the ultimate prize of Top Chef. Sylva Senat, a 1996 alum from our Philadelphia program showed the world his talent and skill, making it to the top five. Up next, Sylva’s restaurant Maison 208 is set to open in Philadelphia’s Midtown Village this spring.

Beau MacMillan Swings His Way to the Chef’s Classic Final Four

Arizona chef Beau MacMillan of Sanctuary Camelback Resort & Spa competed in the Chef’s Classic Final Four golf tournament in early April against Chefs Jose Garces, Masaharu Morimoto, and Todd English. The event was televised nationally on CBS. Special thanks to Beau who won the tournament and donated his $20,000 winnings to C-CAP!

C-CAP alums in Madrid with the C-CAP / Olésay Scholarship

An Immersion with Top Chefs in Madrid

At this very moment, seven C-CAP alumni from across the country are experiencing an educational trip of a lifetime, made possible by our incredible partners, The Asociación Turismo de Madrid and Olésay. From April to June, these lucky alums are interning with and learning from top chefs at Alabaster, Álbora, A’Barra, Club Allard, Coque, Santceloni, and Gaytán Restaurants. This program also includes a tour of Madrid and its surrounding region to experience its agri-food producers, markets, restaurants, and wineries.

Follow their adventures on Instagram here!

Richard Grausman, Chef Michael Anthony, and Karen Brosius at the 2017 Annual Benefit

C-CAP Annual Benefit Raises Nearly $1 Million

Over 30 of New York City’s hottest chefs provided a grand tasting of their stand-out dishes for over 700 enthusiastic guests on Wednesday, March 8, 2017. This year’s award-winning honoree, Michael Anthony (Gramercy Tavern, Untitled, and Studio Café) made heartfelt comments about the importance of C-CAP. C-CAP students and alumni eager to put their mark on the culinary work assisted Abram Bissell (The Modern), Aaron Bludorn (Café Boulud), David Burke (Tavern62 by David Burke), Carla Hall (Carla Hall’s Southern Kitchen), Sarabeth Levine (Sarabeth’s), Missy Robbins (Lilia), Marcus Samuelsson (Streetbird Rotisserie), Michael White (Vaucluse), along with C-CAP alums Yvan Lemoine (Union Fare) and Swainson Brown (The Writing Room) — and many more.

Guests were captivated when C-CAP alum Giovanna Delli Campagni, sous chef at Asiate, discussed how C-CAP changed her life after arriving in the U.S. from Venezuela. This not-to-be-missed celebration was capped off with an auction of fabulous, once-in-a-lifetime culinary, travel, and cultural packages.

Special thanks to Event Chair, Mark Weiss, Chef Chair, Marcus Samuelsson, and our generous sponsors. For pictures of the event, visit our website here.

Mark your calendars for the 2018 Benefit on Wednesday, March 7, 2018!

C-CAP Helps Students and Alumni Understand Financial Literacy

As reported in The New York Times, tens of millions of Americans owe more than a trillion dollars in student debt. C-CAP has put this issue on the front burner by partnering with financial experts who provide guidance via counsel, panels, and workshops, like our Financial Aid Workshop and College 101.

On Thursday, May 4, C-CAP alumni heard from Neuberger Berman’s financial experts who volunteered their time and talents to provide our alumni with insight into ways to save for the future and personal, one-on-one guidance for making a plan to achieve their financial goals. Thanks to Neuberger Berman for providing this invaluable experience for our alumni to continue building their financial literacy!

 

Three Sisters Stuffed Squash: Judged by acclaimed chefs to be the national winner of the Meatless Monday Recipe Contest. Recipe by C-CAP Los Angeles student Adrián González

 

The Future of Poultry
Everyone is always in a rush to grow up, even our chickens. And as the saying goes in the livestock business, bigger is better. For the past several decades, breeders have been pushed by food companies to make livestock, like chickens and cattle, grow bigger and faster.

But as any chef will tell you, size does not mean taste, and the restaurant industry has been at the forefront of the trend towards humanely grown poultry. Just last month, Wendy’s announced that in response to customers’ complaints about their “rubbery chicken,” they’re reducing the size of their chickens by up to 20%. They’re in good company as a slew of other companies like Chipotle, Panera, Noodles & Co., and Whole Foods, have also signed on to work with animal welfare groups to switch to slower growing breeds. Click here to read more about the future of poultry.

 

Led by Chef Marcus Samuelsson as board co-chair, Careers through Culinary Arts Program (C-CAP) transforms the lives of underserved high school students around the country by helping them pursue their culinary dreams.

C-CAP, founded by culinary educator Richard Grausman, prepares talented teens for college and careers in the restaurant and hospitality industry through its enrichment programs including job training, paid internships, scholarships, and college and career advising.

 

 

 

 

 

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