- \n
- C-CAP Chicago then joined the Chicago Department of Public Health<\/a> to learn about the average day of food inspector<\/strong>. Students will get the opportunity to speak with a Sanitarian II Inspector and learn about the daily tasks and responsibilities that they encounter while inspecting the average food retail operation.<\/li>\n
- In honor of CTE Month\u00a0C-CAP has teamed up with\u00a0the president\/founder of Multicultural Food Service & Hospitality Alliance<\/a> (MFHA) Gerry Fernandez.\u00a0\u00a0MFHA is known for making the business case for developing cultural awareness and intelligence in the food service workplace. During this presentation Mr. Fernandez takes a “straight-talk” approach of sharing his view on current “State of The Industry”<\/strong> issues.\u00a0 <\/strong>Area such as how to navigate the food service and hospitality landscape, after COVID? What job skills should be identified before going on an interview and many more.<\/li>\n<\/ul>\n
Los Angeles<\/h3>\n
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<\/p>\n<\/p>\n
- \n
- C-CAP LA Partnered with CAKE<\/a> to introduce a reimagined education in schools be offering innovative new virtual Healthy Lifestyle Enrichment Program to promote healthy lifestyles and wellness among high school students during this more critical time, as the global pandemic has caused so much fear, stress, and anxiety in their lives! The full objective of the program is to promote healthy social interaction and help at-risk teens maximize their social, emotional, physical, and academic potential while gaining a new perspective on the regenerative properties in life, while learning to utilize these new tools to establish a strong base of coping skills when faced with anxiety and stress. States Mel Nicola, Executive Director of CAKE, said \u201cAs C-CAP LA has trained youth to garner professional culinary skills and gifted them opportunities for scholarships onto higher learning – CAKE can offer life skills in addition to professional skills to help cultivate a strong infrastructure, so our youth can navigate through tough terrain and shine.\u201d<\/li>\n
- Dalstrong<\/a> donated 1,200 knives to C-CAP students and Impossible Foods<\/a> donated plant-based burgers to students, teachers, and alumni. Look out for a recipe challenge using Impossible Foods in our LA and Arizona soon!<\/li>\n<\/ul>\n
New York<\/h3>\n
![\"\"](\"https:\/\/ccapinc.org\/wp-content\/uploads\/2021\/02\/IMG_0753-scaled.jpg\")
![\"\"](\"https:\/\/ccapinc.org\/wp-content\/uploads\/2021\/02\/IMG_0755-scaled.jpg\")
<\/p>\n<\/p>\n
To celebrate CTE Month (Career and Technical Education) C-CAP\u2019s New York team has put together virtual tours, demos, and conversations to connect the skills that students are learning in their classrooms, to culinary jobs and careers.<\/p>\n
- \n
- Kicking off the month:\u00a0Chef Steven Barrantes of North Fork Table & Inn<\/a> is leading a demo on fish fabrication\u00a0and plate composition!<\/li>\n
- Next, we’re partnering\u00a0with Restaurant Associates<\/a> for a virtual guided tour of one of their dining facilities and hear from their GMs and chefs how operations have changed and adapted during COVID-19.<\/li>\n
- Then, C-CAP Alum Chef\u00a0Angie Kingston will hold a virtual\u00a0demo that highlights Black heritage ingredients and speak to students about her work with Black Chef Movement<\/a>, feeding and supporting Black and Brown communities fighting for change.<\/li>\n
- Finally, Chef Harold Villarosa (check him out on Bon Appetit<\/a>)\u00a0hosts a conversation and Q&A on his career path and hustle – how his strong work ethic and determination has led to his varied job roles and experiences, and to finding his own voice and style in the culinary industry.<\/li>\n<\/ul>\n
In other News: C-CAP\u2019s New York team has also continued their partnership with the Door<\/a> to host a Remote Culinary Internship Program for the second cohort. The six-week internship offers underserved youths in New York City an opportunity to be paid to learn culinary arts through the remote virtual classes, state-of-the-art Rouxbe<\/a> culinary material, virtual cooking demonstration, and in-person culinary practices.<\/p>\n
Philadelphia<\/h3>\n
![\"\"](\"https:\/\/ccapinc.org\/wp-content\/uploads\/2021\/02\/PHL-newsletter-1.jpg\")
<\/p>\n<\/p>\n
- \n
- C-CAP PHL held a Virtual Financial Aid Workshop with senior competitors and had guest speaker Terry Goggans from Citizens Bank, who is a C-CAP Philly Alum from Frankford High School.<\/li>\n
- In December, C-CAP PHL also kicked off it’s Virtual Mentorship Program \u2013 17 students were matched with a mentor in the industry they hope to work in one day. Students will meet one-on-one virtually with their mentor at least once a month. Mentors work in industries ranging from private chef, corporate dining, product development, restaurant design, pastry, and everything in between. Students and mentors will work together on students\u2019 goals such as resumes, interview skills, and entrepreneurship.<\/li>\n
- On January 4th, C-CAP PHL started a 13-week paid apprenticeship program with The People\u2019s Kitchen and 215 People\u2019s Alliance<\/a>. Five C-CAP Alumni and five mentor chefs from Philadelphia will work together through April to serve 200 free meals every day to Philadelphia community members. Each alum is paired with one chef for the entire 13 weeks, and once a week the alums meet over Zoom to discuss social justice issues in Philadelphia.<\/li>\n
- In January, C-CAP PHL also held the first of three virtual competition workshops, the French omelet workshop, led by C-CAP alum Jacob Trinh. Students practiced cooking omelets at home over Google Meet while Jacob instructed them (pictured above).<\/li>\n<\/ul>\n
<\/h3>\n","protected":false},"excerpt":{"rendered":"
It’s been a long, hard time for everyone, but one thing this pandemic has proven is that we need each other\u2014now more than ever\u2014and that’s where your C-CAP family comes…<\/p>\n","protected":false},"author":36,"featured_media":4715,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[448],"tags":[254,70,353,22,57,264],"acf":[],"_links":{"self":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/4713"}],"collection":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/comments?post=4713"}],"version-history":[{"count":1,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/4713\/revisions"}],"predecessor-version":[{"id":43312,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/posts\/4713\/revisions\/43312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/media\/4715"}],"wp:attachment":[{"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/media?parent=4713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/categories?post=4713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ccapinc.org\/wp-json\/wp\/v2\/tags?post=4713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- In January, C-CAP PHL also held the first of three virtual competition workshops, the French omelet workshop, led by C-CAP alum Jacob Trinh. Students practiced cooking omelets at home over Google Meet while Jacob instructed them (pictured above).<\/li>\n<\/ul>\n
- Next, we’re partnering\u00a0with Restaurant Associates<\/a> for a virtual guided tour of one of their dining facilities and hear from their GMs and chefs how operations have changed and adapted during COVID-19.<\/li>\n
- Dalstrong<\/a> donated 1,200 knives to C-CAP students and Impossible Foods<\/a> donated plant-based burgers to students, teachers, and alumni. Look out for a recipe challenge using Impossible Foods in our LA and Arizona soon!<\/li>\n<\/ul>\n
- In honor of CTE Month\u00a0C-CAP has teamed up with\u00a0the president\/founder of Multicultural Food Service & Hospitality Alliance<\/a> (MFHA) Gerry Fernandez.\u00a0\u00a0MFHA is known for making the business case for developing cultural awareness and intelligence in the food service workplace. During this presentation Mr. Fernandez takes a “straight-talk” approach of sharing his view on current “State of The Industry”<\/strong> issues.\u00a0 <\/strong>Area such as how to navigate the food service and hospitality landscape, after COVID? What job skills should be identified before going on an interview and many more.<\/li>\n<\/ul>\n