Quarterly Newsletter – November 2017

 

C-CAP Board Co-Chair Marcus Samuelsson (center, rear) with students from our New York program on a tour of Harlem

As we enter the holiday season, before the frenzy of schedules packed with friends and family gatherings, we want to take a moment to thank all the people who make C-CAP successful.

Our participating teachers and schools often work behind the scenes, tirelessly preparing our students so they can take full advantage of C-CAP’s programs and have a foundation on which to grow.

Our supporting chefs and their staff offer up time, ingredients, and space to mentor our students and ensure they have a thorough understanding of what employment in a professional restaurant means.

Our post-secondary school partners provide scholarships and valuable training in a higher-level educational environment, reinforcing the importance of being a perpetual student.

Our generous donors make it possible for us to expand our program offerings and reach more students every year.

C-CAP’s staff holds everything together; coordinating each program, making connections to the industry and donors who feel strongly about our mission, advising students on career and education decisions, and everything in between.

Of course, C-CAP wouldn’t exist without the passion and dedication of our talented students and alumni, who provide the inspiration for everything we do.

C-CAP transforms lives through the culinary arts, one student at a time. We hope you’ll join us and support our efforts to promote and provide career and education opportunities for underserved youth. Your charitable contribution is 100% tax deductible.

On behalf of C-CAP, thank you for your commitment to our work. Together, we’re accomplishing great things.

Warmest regards,

Karen Brosius
C-CAP President


Kenneth Griffin
Alum Spotlight

On the first day of joining his culinary program at Paul L. Dunbar High School, Kenneth’s chef instructor Robert Brent told him that he had an attention to detail that he had never seen before. Since then, cooking has been a passion and refuge for Kenneth.

Kenneth got involved with C-CAP his junior year of high school when he attended a week-long Nutrition Camp, where he was surrounded by people who were dedicated to seeing him grow as a culinarian. “That gave me a family-oriented love that I needed and shaped me into who I am today.” After attending Washburne Culinary Institute, Kenneth had a brief stint cooking for The Walt Disney Company in Orlando. He is now living, working, and cooking in his hometown of Chicago.

Kenneth explains that in the community he grew up in, society can write off young people without a second glance. He is proud that his personal growth, which was fostered by great mentors, is what allowed him to defy the odds of being a mere statistic. Today, he is making a conscious effort to positively impact his community in the way C-CAP and his mentors did for him. Through the C-CAP Chicago Alumni Association, Kenneth and his colleagues have established a scholarship for C-CAP students in addition to supporting them through guidance and mentorship.

Kenneth also started his own community organization called, No Matter What, meant to inspire and motivate youth to push through hardships no matter what they might be going through. When asked what valuable things a young person can do to impact their community, Kenneth simply expresses to “have a heart.” He encourages any students who want to make changes for themselves or their community to use their talents to give back in any way that they can. “If you can impact the life of one person and that one person impacts another … it creates a chain of impact in your community. Rather than stay discouraged, continue to create a chain of love that will inevitably impact and create connections across the world.”

Kenneth with C-CAP Chicago alums Markqueatta White and Alliyah White at their 2016 Awards Ceremony. Both graduates were recipients of C-CAP scholarships to the Art Institute of Atlanta and the “No Matter What, See the World” Achievement Award.


 

Marcus Samuelsson Mentors C-CAP Students On Screen and In the Kitchen

PBS recently featured C-CAP Board Co-Chair Marcus Samuelsson and New York program alum Lay Alston who discussed C-CAP and the importance of mentorship on American Graduate Day. This annual PBS special highlights the inspiring individuals and organizations helping students graduate high school and look forward to their next chapter, achieving career success. Watch the segment!

On October 10, Marcus held a cooking demo at Streetbird Rotisserie for eleven high school students from our New York program. Students got to help Marcus make a pasta dish and hear from him and his staff about the different roles it takes to run a restaurant. After the demo, students were treated to a walk through Harlem with Marcus and a tour of their final stop, Marcus’ restaurant Red Rooster.

Chef Marcus Samuelsson with New York program students at his restaurant Streetbird Rotisserie in Harlem.

Clockwise from top: Richard Grausman (second from left) honored as the Industry Leader by Les Amis d’Escoffier Society of New York; Jacques Pépin, Deborah Grausman, and Richard Grausman; C-CAP students with the honorees

C-CAP Founder Richard Grausman Honored by Les Amis d’Escoffier Society of New York

Two hundred Les Amis d’Escoffier Society of New York members and guests celebrated three leaders in the hospitality industry on October 25, 2017. Richard Grausman, C-CAP’s founder, was honored as the Industry Leader, culinary luminary Jacques Pépin was named Chef of the Year, and the United Federation of Teachers President Michael Mulgrew was named Man of the Year at their 81st Annual Fall Dinner held at Chelsea Piers.

Les Amis d’Escoffier Society of New York presented $10,000 for student scholarship support to C-CAP’s President Karen Brosius, and has given over $60,000 since 2005.


 

C-CAP’s 2018 Annual Benefit
New York, NY – Tuesday, February 27, 2018 – 5:45 – 9 PM at Chelsea Piers

Join us on Tuesday, February 27, 2018 at Pier 60 for our 2018 benefit honoring Chef José Andrés! Andrés is an internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup and minibar by José Andrés. Enjoy an evening of delectable bites from over 30 of NYC’s finest chefs assisted by some of our amazing students and alumni; delicious wine and cocktails; and incredible auction prizes. Save the date! You will not want to miss this exceptional evening.

C-CAP Los Angeles Full Circle Benefit
Los Angeles, CA – Friday, February 9, 2018 – time TBA at Redbird

C-CAP Los Angeles and Chef Neal Fraser of Redbird are excited to invite you to Full Circle, a benefit dinner on Friday, February 9, 2018.

The evening will feature dishes from Chef Fraser as well as Pastry Chef Sherry Yard, mixologist and C-CAP alum Devon Espinosa, a silent auction, and much more!

 

 

Try the recipe from the winning team of the Rising Chef Challenge in Los Angeles, brought to life by a collaboration with The Trotter Project and United Airlines. The winning dish, Romanian Summer, features skirt steak with bacon, a mix of vegetables, and a delicious Chimichurri sauce. Click here for the recipe!

 

Clockwise from top: C-CAP Philadelphia students, alumni, and staff at the 5th annual Ignite Benefit; C-CAP Arizona students (from left to right) Liliana Flores Hernandez, Jesus Guevara, Tatiana Estrella Hernandez, and Derek Tolano working a chef station during the annual Harvest Moon dinner

Parties With a Purpose

Our annual Philadelphia Ignite and Arizona Harvest Moon benefits were a huge success!

  • On October 30, the Philadelphia region hosted their fifth annual Ignite Benefit at the Cira Center. Some of the top chefs in Philadelphia,  including C-CAP alum Sylva Senat of Maison 208, Michelin-starred Chef Daniel Eddy of Walnut Street Cafe, and R2L Pastry Chef Peter Scarola served small bites to 150 guests. More than 30 C-CAP students assisted the chefs and served as C-CAP ambassadors, talking to guests and sharing their stories. Melissa Magee of 6ABC Action News emceed the event, which also paid homage to retiring C-CAP Philadelphia Development Director Victoria Grant.
  • On November 6, Arizona hosted their annual Harvest Moon dinner at Unexpected Art Gallery in Phoenix. Over 200 guests enjoyed 23 culinary creations put together by C-CAP students, alums, teachers, and chef mentors. Each year, one chef station is awarded People’s Choice for best food of the night. This year’s honor went to Ganado High School students and their chef mentors from Phoenix Children’s Hospital for their unique three-course menu of Cedar Smoke Sockeye Salmon, Sous Vide Marinated Bison Tenderloin, and Creme Brûlée Frybread with Liquid Nitrogen Navajo Tea ice cream. We also celebrated Richard Grausman’s 80th birthday with his favorite, an opera cake made by Pastry Chef Ben Galang of the Scottsdale Omni Resort at Montelucia.

Thank you to our participating chefs, student and alumni volunteers, teachers, and generous donors who helped make these events possible.

 

From left to right: Chef Pierre Jues of Long Beach City College giving a presentation at a Los Angeles teacher professional development workshop; C-CAP Washington D.C. Region Chef Coordinator Troy Williams with alum Melinda Hudson.

When the Teacher Becomes the Student

C-CAP Teachers across the country have been gaining valuable experience at professional development workshops.

  • Philadelphia teachers enjoyed a babka and brioche workshop at Drexel University led by Hampton Roads alum Kelli Payne of Bakeshop on 20th. This professional development workshop was supported by the William Penn Foundation, as well as the School District of Philadelphia.
  • This year’s program in Los Angeles began with a teacher information meeting on Friday, September 15. Thirty-one teachers attended and saw presentations by Chef Pierre Jues of Long Beach City College, Chef Jeff Palmer of Baldwin Park Culinary Arts Academy, and Marcos Villa fromUrban Uplift Project.
  • Shoutout to New York alumna Melinda Hudson who is now a culinary instructor at Ballou Senior High in Washington, D.C. after the recommendation of C-CAP D.C. Region Chef Coordinator Chef Troy Williams.

Thank you to the generous donors and mentoring chefs who support C-CAP’s teacher professional development!

Arizona alum Daylon Bennett assisting Chef Aaron Chamberlin of St. Francis in making butternut squash soup at the Open Air Market for National Farm-to-School Month.

Tuxton China donated a portion of their September proceeds to our Los Angeles program, totaling $10,200 and surpassing last year’s donation. Pictured above is VP of Business Development Jennifer Rolander, with (left to right) C-CAP student Nicolas Gabriele and alums Jose Gordillo and Darwin Acosta, who both currently attend the Culinary Institute of America.

L: NY Students Steve Guttierez and Sarina Rodriguez participated in a special job shadow with Alaskan chefs Lionel Uddipa and Jason Porter, which was sponsored by Alaska Seafood Marketing Institute and hosted at the James Beard House in Manhattan. R: Chicagoans had a blast at the For the Love of Chocolate Foundation’s fundraiser, “Nobody Sleeps, A Monsters Ball,” to support the Foundation’s C-CAP alumni scholarship. Chicago students served passed appetizers and got into the Halloween spirit!

 

C-CAP Arizona hosted the James Beard Impact Group event, Feeding the Future—School Lunch Inspired Bites and Beverages, held at The Farm at South Mountain. This event was designed to raise awareness about school lunch programs and was open to the public with over 100 people in attendance. Pictured above are C-CAP student Gabby Calderon, C-CAP Arizona Director Jill Smith, and C-CAP student Sydney Bradley.

 

 

 

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. 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 in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 17,500 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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