Draft:Careers Through Culinary Arts Program (C-CAP)

• Comment: Especially, remove the "Notable Alumni" section, which has no sources and is filled with buzzwords. Many promotional claims are not even sourced.
  It will likely be accepted once fixed. Ca ^{talk to me!} 10:32, 15 December 2024 (UTC)

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Careers through Culinary Arts Program (C-CAP), currently co-chaired by chef Marcus Samuelsson, is a national nonprofit that creates economic mobility for high-school students and alumni through the hospitality/culinary industry. Each year, it serves over 22,000 middle and high school students across 8 U.S. cities and states, including Arizona, Los Angeles, New York City, and Chicago.

Founded in 1990 by Richard Grausman, C-CAP offers culinary and wellness education in middle schools and provides high school students with hospitality and culinary education, college scholarships and jobs and career development opportunities. Having worked with 370,000 students and awarded $73 million in college scholarships, C-CAP has had a transformative impact on thousands of lives.

History

In 1990, cookbook author Richard Grausman launched a program in 12 New York City high schools to teach French cooking in Home Economics classes, aiming to show the value of home cooking. He quickly realized many underserved students needed practical job skills for future careers. To address this, Grausman founded the nonprofit Careers through Culinary Arts Program (C-CAP) to enhance culinary education in public schools and prepare students for college and careers in the restaurant and hospitality industry. Over the past 30+ years, C-CAP has positively impacted the lives of hundreds of thousands of young people.

In 2007, the 9^th annual C-CAP tasting event, they raised $675,000 for the charitable organization that provides food-service career opportunities for underserved youth.

In the 2013-2014 academic year, C-CAP Chicago worked with 19 public schools and 32 teachers in job training and internships, teacher training, college and career advising, product donations, and culinary competitions that lead to culinary school scholarships.

In 2014, C-CAP honored Chef Michael White, in their annual benefit at Pier Sixty. The highest sold dinner was Chef Michael White's Truffle Dinner for 12, which was sold for $20,000.

In March 2015, C-CAP held its scholarship competition for thirty students from Philadelphia, Delaware, and Chester County public high schools. These representative students were chosen upon their performance in the preliminary competition, academic records, a personal essay, and their desire to pursue post-secondary education and to forge careers in the foodservice industry.

In 2018, high school students from underserved communities who aspired to become future celebrity chefs faced a competitive challenge in the nationwide 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. The winner of the Grand Prize Scholarship for $5,000 could attend college to study the culinary arts. Regional winners received $2,000 scholarships to attend college for culinary education. The same year, at its annual benefit, it raised over $1,000,000 for culinary training and educational programs for underserved youths.

In May 2019, C-CAP gave scholarships to 32 students from Los Angeles County public high schools. The same year, C-CAP Los Angeles Program Director Lisa Fontanesi and Culinary Program Coordinator Gail Carney, awarded over $400,000 in scholarships and opportunities to high school senior students.^[67]

The award-winning documentary Pressure Cooker, from Participant Media and directed by Jennifer Grausman and Mark Becker, focuses on one C-CAP program in a Philadelphia high school.

In 2021, Tanya Steel, former Epicurious Editor-in-Chief, conceiver of the Healthy Lunchtime Challenge & Kids' State Dinner, and former CEO of the International Association of Culinary Professionals became C-CAP's Executive Director.

In 2021, C-CAP held its annual Cooking Competition for Scholarships for Chicago students, in which they were able to provide two to three senior competitors, out of five, with national scholarships. The rest were eligible for scholarships of at least $1,000 that can go toward tuition, fees, knife sets, housing, and meal plans, among other college expenses. The highest awarded scholarship was worth $130,000.

As of 2024, C-CAP awards $2.5 million in annual scholarships nationally.

Locations

C-CAP currently operates across eight regions in the U.S., with its headquarters in New York City. Its other programs are based in Arizona (statewide, including seven schools on the Navajo Reservation), Chicago, Los Angeles, Philadelphia, Miami, Washington, D.C., and Maryland.

Services

C-CAP's programs focus on empowering underserved students through culinary education. C-CAP offers middle school and high school students' opportunities such as culinary and wellness classes, internships, job training, and scholarships. For high-school students, the program provides career guidance, apprenticeships, jobs, and mentorships, preparing students for the food and hospitality industry. Additionally, C-CAP supports students with scholarships for higher education and food donations to enhance their learning experience. Their initiatives aim to equip students with the skills needed for future success in the culinary field.

Notable Alumni

Amar Santana

Amar Santana is a Dominican-American chef known for his appearances on Top Chef. Born in the Dominican Republic, he moved to the U.S. at 13 and studied through the Careers through Culinary Arts Program (C-CAP) before earning a scholarship to the Culinary Institute of America. Santana worked with renowned chef Charlie Palmer for a decade before opening his own restaurants, Broadway by Amar Santana and Vaca. He has competed on Top Chef multiple times, placing second in Top Chef: California and returning for Top Chef: World All-Stars.

LaSheeda Perry

Lasheeda Perry is an acclaimed pastry chef known for her inventive desserts and dynamic leadership. She has built a diverse career, working in prestigious kitchens, including Four Seasons Hotels, and appearing on TV shows like Sweet Genius and Best Baker in America. Perry is celebrated for her creative flair, strong mentorship, and advocacy for diversity in the culinary world. Her journey from childhood love of baking to renowned pastry chef highlights her resilience, skill, and dedication to inspiring future chefs.

Thiago Silva

Thiago Silva is a renowned pastry chef known for his creative and modern approach to desserts. Born in Brazil and raised in Queens, New York, he started in the culinary world at an early age, eventually becoming a celebrated pastry chef. Silva gained widespread recognition for his work at New York restaurants like Catch and for winning Food Network competitions such as Chopped and Dessert Games. He is known for his innovative cake designs and currently runs his own company, Thiago Silva Pastry Concepts.

Lester Walker

Lester Walker is a chef and key member of Ghetto Gastro, a Bronx-based culinary collective known for blending food, culture, and activism. Walker specializes in creating dishes that celebrate Black culture and the culinary traditions of the African diaspora. Ghetto Gastro uses food as a medium to address social issues like racial justice and economic empowerment. Walker's innovative culinary work, alongside his partners, has helped the group gain recognition globally for its fusion of art, food, and activism.

Carlton McCoy

Carlton McCoy is a distinguished chef, sommelier, and entrepreneur, known for becoming one of the few African Americans to earn the title of Master Sommelier. Raised in Washington, D.C., McCoy's culinary career began in his family's soul food restaurant, eventually leading him to the Culinary Institute of America. He later transitioned into the wine industry, gaining prominence at The Little Nell in Aspen. Today, McCoy is the CEO of Heitz Cellar, a historic Napa Valley winery, and is an advocate for diversity within the culinary and wine industries.

In addition to his role as CEO of Heitz Cellar, Carlton McCoy is actively involved with The Roots Fund, a nonprofit organization dedicated to promoting diversity in the wine industry. The Roots Fund provides scholarships, mentorship, and job placement to underrepresented communities, with a focus on empowering people of color in wine-related careers. McCoy, as a co-founder, plays a key role in shaping the organization's mission to create opportunities and ensure greater inclusivity within the historically exclusive wine world.

Brother Luck

Chef Brother Luck is an acclaimed chef and restaurateur based in Colorado Springs, known for his appearances on shows like Top Chef and Chopped. He specializes in southwestern cuisine, blending traditional techniques with modern twists. Luck owns two restaurants: Four by Brother Luck, which focuses on seasonal, locally sourced ingredients, and Lucky Dumpling, featuring Asian-inspired dishes. His culinary philosophy emphasizes resilience, drawing from personal experiences with adversity, and he's an advocate for mental health in the restaurant industry.