National Contact Info:
33 West 60th Street
New York, NY 10023
Main: (212) 974-7111
Fax: (212) 974-7117
Tanya oversees strategic development at C-CAP, in an effort to help make C-CAP’s future ever brighter. She works with sponsors, donors and partners as well as C-CAP’s Board of Directors.
Chief Operating Officer
Jennifer oversees financial and development operations at C-CAP. She works with the Executive Director on C-CAP’s development, manages the finance team, and works with C-CAP’s Board of Directors.
National Program Director
Christine contributes to C-CAP’s mission to empower youth through culinary arts by developing career-readiness programs to increase our reach in our six locations. She seeks to build lasting partnerships to better serve our community of students and alumni.
Director of Communications
Maliha develops C-CAP’s brand, marketing strategies, and works with external media partners.
Natalie Guzman Patricio
Associate Director of Communications
Natalie handles C-CAP’s social media for the national C-CAP brand profile. She also designs digital material for use in all locations.
Director of Operations & Special Projects
Katie oversees operational strategy for C-CAP, works with institutional scholarship partners, and liaises with the Board of Directors.
Kyla works closely with the Chief Operating Officer on C-CAP’s fundraising and development.
Pam works closely with the Chief Operating Officer on C-CAP’s accounting and finances.
Michelle works with the Chief Operating Officer and Accounting Clerk on C-CAP’s accounting and finances.
C-CAP NATIONAL LOCATIONS
Jill Smith directs and facilitates the state-wide Arizona program and develops relationships in our communities.
Jelani is a C-CAP alum from 2009 who now works with our current student population on culinary skills training, alumni relations, and competition processes.
1440 W. Taylor Street, #411
Chicago, IL 60607
Anthony assists with creating, developing, and identifying culinary education-focused programs in the Chicago region. He also supports and increases engagement of C-CAP’s constituents, while growing external relationships with industry and education partners.
Juan Carlos Fernandez Jr
Juan assists with the development of culinary education-focused programs in the Chicago region.
LOS ANGELES REGION:
521 E. Green St. Suite M219
Pasadena, CA 91101
Lisa manages the day-to-day programming of C-CAP’s Los Angeles program, working with students, teachers, administrators, chefs, foundations, and supporters to make sure the program runs smoothly and continues to grow.
Gail works with LA students, teachers and alumni and oversees the coordination of culinary-related programs along with managing the administrative activities to support the Los Angeles program.
Career Advisor and Event Planner
Lorri comes with 25 years of catering experience and wrangles our Los Angeles program participating chefs who mentor, hire, and support our students and alumni in the Los Angeles area.
33 West 60th Street
New York, NY 10023
Tristan works with our New York City students, industry professionals, post-secondary partners and teachers to coordinate our culinary programs and annual cooking competition for scholarships.
Than Htut Phoo
Than works with our New York City teachers, and students, as well as collaborates with post-secondary and industry partners to facilitate Culinary College readiness, financial aid education and culinary career empowerment.
P.O. Box 28805
Philadelphia, PA 19151
Fax: (732) 654-8154
Alyssa works with Philadelphia students, alumni, and teachers, creating and executing culinary programs related to career readiness, teacher professional development, and industry exposure.
Monica works with Philadelphia students and teachers, linking them from the classroom to the industry.
WASHINGTON, D.C. REGION:
P.O. Box 1243
Brandywine, MD 20613
Fax: (301) 782-4361
Yvette mentors, nurtures, and educates C-CAP students in the Washington, D.C. region, as well as working with teachers, local chefs, and supporters.
Chef Troy instructs, mentors and nurtures C-CAP students in the Washington, D.C. region, as well as working with local chefs, teachers, food purveyors and supporters.