Juliet Auld first heard about C-CAP as a Junior when she transferred to Mountain View High School in Tucson, Arizona, and took a culinary arts class to help cope with some family issues. The class was held in the same building as C-CAP’s programs, so she saw the flyers and decided to join. Her best memory of C-CAP was when her high school teachers saw that she had a passion for cooking and encouraged her to enter the preliminary Cooking Competition for Scholarships. She went on to compete in the finals.
Through C-CAP, she 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,” said Juliet.
Now, she’s moved up from garde-manger to saucier at Bar Boulud in New York City. About the restaurant, she said, “It’s a good company to work for; Chef Boulud is a big mentor.”
For her goals, she hopes to become a sous-chef by 25. Another big goal is to travel to see the world, to immerse herself in different cultures, to absorb new techniques, particularly in Asia, in Japan, or Thailand. She considers them to be very clean and respectful of food culture. France is also on her list, but she feels knowledgeable about French food from her experience in school.
Through C-CAP she was able to get the connections – even without the competition, she said C-CAP teaches you the life skills: be on time, be presentable, practice to make perfect, cultivate self-discipline. Three years later, she still feels those stills guiding her giving her opportunities, and supporting her career. “C-CAP is for life!” she says.