Students, Alumni & Teachers
Resources
C-CAP Teachers, Students and Alumni, here are some helpful links to our videos, programs, enrichment curriculum, and FAQs.
Check back often as we update this page constantly.
FAQ
C-CAP is not a cooking school. We’re a 501(c)(3) not-for-profit organization that partners with high schools in seven regions that have existing culinary programs. We offer enrichment programs to our partner schools, such as job training and internships, scholarship opportunities, teacher professional development, and equipment and product donations to the culinary classrooms.
Ask your high school culinary teacher or you can contact your nearest local C-CAP coordinator.
Please contact your nearest local C-CAP coordinator.
High school students are eligible to participate in C-CAP if they are enrolled in culinary classes at a C-CAP participating high school.
For any questions regarding scholarships, please reach out to college@ccapinc.org.
We are working on expanding C-CAP to more locations around the country. If you know a location that you think would benefit from the C-CAP programming, please send us information on the location and the best person to contact at hello@ccapinc.org.
- Making a contribution
- Donating products and/or equipment for our culinary classrooms and students
- Attending or hosting a fundraising event
- Providing space for student, alumni and teacher activities or fundraising events
- Checking with your company to see if it has a matching gift program, which can double your contribution to C-CAP
- Including C-CAP in your estate planning
- Following us on Twitter and Instagram
- Liking us on Facebook
- Signing up for our newsletter
Articles
We’re starting out our Food Styling series strong with an Herby Fried Egg on Sourdough. Today in our Food Styling series we’re making a Farmer’s Market Salad with Labneh-Buttermilk Dressing. This dish is perfect for teaching about color and texture The grand finale to our Food Styling series is The…
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Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean…
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We are rounding off Hispanic Heritage Month on a delicious note — a cozy, autumn recipe from C-CAP Alum Yvan Lemoine. Try his seasonal take on Roast Salmon w/ herby pepitas, butternut squash, & brussels sprouts. This recipe is simple enough for the nascent cook, and you’ll acquire some new…
Read MoreWe’re bringing back sumptuous Dominican classics with Chef Betty Pena for Hispanic Heritage Month! Join this C-CAP and Momofuku alum for a virtual cookalong We’ll cook up: – Sofrito, a fragrant blend of herbs and spices used to season countless dishes. – Pernil, slow-roasted, marinated pork – Mojo, a flavor-boosting…
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We’re keen on inspiring end-of-summer cookouts while the sun is shining. Our lasted episode of WHISKED features the dynamic duo behind Thymeless Catering — Angie Kingston (C-CAP Alum) and Christina Perotte — who lead us through this quick, easy, and oh so delicious rendition of Chimichurri Steak & Mushroom Kebabs…
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