C-CAP recently spoke with Juliet Auld about her C-CAP experience, her current position, and her goals for the future.
C-CAP: Could you tell me when you first heard about C-CAP?
JA: As a junior, I transferred to Mountain View High School in Tucson, Arizona, and I took a culinary arts class, held in the same building as C-CAP’s programs, to help cope with some family issues. I saw the flyers and decided to join.
C-CAP: What are your best memories of your C-CAP teachers and experience?
JA: My high school teachers saw that I had a passion for cooking and encouraged me to enter the preliminary cooking competition for scholarships. Then I took the finals.
C-CAP: Where was that?
JA: I did a six-month technical program, all the basics, at the International Culinary Center in New York. All that practice for the finals paid off, making 100 omelets – C-CAP made it happen for me.
C-CAP: Where are you working now?
JA: I’ve moved up from garde-manger to saucier at Bar Boulud in New York City. It’s a good company to work for; Chef Boulud is a big mentor.
C-CAP: What are some of your goals for the future? Where do you see yourself in five years?
JA: I’m 20 years old now; I hope to become a sous-chef by 25. Another big goal is to travel to see the world, to immerse myself in different cultures, to absorb new techniques, particularly in Asia, in Japan, or Thailand. They are very clean and respectful of food culture. Of course, I’d like to visit France, but with my experience, I feel I’ve gotten acquainted with its food and culture here.
C-CAP: How has C-CAP prepared you for all of this?
JA: C-CAP gave me the connections – even if I hadn’t competed, they teach you the life skills: be on time, be presentable, practice to make perfect, cultivate self-discipline. Three years later, they are still guiding me, giving me opportunities, supporting my entire career. C-CAP is for life!