Every spring since 2009 I’ve been working with the Chicago team at C-CAP (Careers Through Culinary Arts Program) to cover the their competition season events.  After so many years, it still proves to be one of the highlights of the spring for me in that I get to see all of the familiar faces and am continually impressed with their students’ commitment to developing their skills in the kitchen.

C-CAP has been around since 1990 and is the idea of cookbook author Richard Grausman, a graduate of Le Cordon Bleu in Paris,  who was teaching Home Economics classes in New York with a focus on home cooked meals.  The school system he worked in was in the inner-city with many of the students being underserved and consequently their college prospects and job skills were at a minimum.  To address this, Grausman founded C-CAP with the intention of providing the culinary and career skills needed for a future in the hospitality industry.

Over 25 years later, C-CAP operates culinary skills programs in several public school systems throughout the country including Chicago, Los Angeles and Philadelphia.  The program goes beyond offering skills in the kitchen.  A few of the benefits they offer in addition to job training are paid internships, college advising, donations to classrooms, career guidance and a whole ton of scholarships to some of the best culinary programs throughout the country.

 

A few highlights from this years’ benefit included the silent auction, a sampling of deliciousness prepared by the C-CAP students and admittedly my favorite part, the dancing.  

 

 

I do think I am a bad-ass in the kitchen and can whip up some delicious vittles but these students humble me.  For the competition, they have a timeline of 2 hours to pull together a main course and a dessert of crepes with homemade chocolate sauce and strawberry garnish. All while being observed by several top chefs in Chicago who serve as the judges for the competition and having me with my cameras consistently invading their space.  And still, they pull it off.   

 

 

When I first stared covering the C-CAP events years ago, the awards breakfast, specifically when the scholarships were presented, always made me incredibly sappy and needless to say, it is a challenge to shoot through the tears.  I have learned to keep it together over the past few years but still am always so impressed with the encouragement and opportunities that C-CAP brings to their students.  

 

 

Each year, C-CAP serves over 17,000 public school students across the nation and has raised over $50,000,000 (yes, that’s million) in scholarships since it’s founding.  They also place the majority of their students into internships that are paid.  To that I say…Bravo!  Their alumni have gone on to become Sommeliers, Executive Chefs at some of the countries’ finest hotels and resorts and have been featured on the Food Networks’ Chopped and Top Chef.  

From the Founder to the President, Chicago’s Coordinator Nicola who may have the best laugh ever, to the teachers who work tirelessly for their students and of course the students themselves who completely commit to the program and a promising future.  C-CAP is a fine tuned machine with a whole lot of heart.