C-CAP

Togarashi & Soy Glazed Sea Bass, Tamarind Collards, and Sweet Potato Puree from the amazing Chef Tiana Gee #CCAPAlums

Behold, the brilliant Brianna Cruz Rabago from Olmsted and February's Alumni Spotlight! Discover her professional insight and reflections on the world of food today, and recipes at https://ccapinc.org/stories/brianna-cruz-rabago/ #CCAPAlum

Make sure to check out the Virtual Cooking Class fundraiser at bit.ly/BHMCookalong

These C-CAP Students watched Marcus Samuelsson's Black History Month Cookalong together and made both the recipes featured in this special class: Collard Green & Fresh Cheese Salad and Papa Ed's Shrimp & Grits! bit.ly/BHMCookalong for access. #CCAPArizona

End the first week of 2021 with a much-needed cocktail from Linda Guadalupe Garcia. This Copalli Toddy is made with Copalli, a full-bodied rum with cinnamon notes that pair with the honey and chamomile. It makes for a refreshing spiced hot toddy! ‘Holiday Cheer’ Barrel Rested Copalli Rum Chamomile infused honey... Fresh lemon juice Water 1 cinnamon-orange teabag Heat, garnish with a lemon twist

We are sickened and horrified by the violence yesterday. In everything we do, we seek equity and justice. We welcome more peaceful, more just times to come. We want our C-CAP family, 350,000 strong, to stay safe. Let us come together to create a better day for all of us.

A very special thank you to those who contributed a significant amount to our year-end giving: this treat box collaborating by #CCAPAlums! The box included cookies from Jessie’s Sweets, hot chocolate from Chellaoui Chocolatier (www.chellaouichocolatier.com), and chili oil from @bettycooks. ... Thank you to Maria Castro Vainer one of our wonderful board members that shared this picture and expressed her gratitude for these treats! See more

Aaron Davis welcomed 2021 the best way possible: with chocolate babka and cinnamon rolls. #CCAPAlums

Alumni Carlton McCoy of Heitz Cellar was nominated for the prestigious Wine Enthusiast 2020 Wine Star Award for Wine Executive of the Year congrats, Carlton!

Southern California Gas Company (SoCalGas), thank you for your continued support over the years! With help from organizations like SoCalGas, we are able to impact so many more lives through culinary arts education. SoCalGas is dedicated to improving the quality of life in the communities they serve and C-CAP is a part of that. #FriendsofCCAP

Learn from master pastry chef Patrice Vassell at our upcoming virtual cooking class series "What's Cooking with C-CAP"! Patrice received a C-CAP Scholarship for Monroe College and has since honed her pastry skills whipping up sweet treats in some of NYC's best kitchens, from Cut by Wolfgang Puck, Catch NYC, Acme Nyc, and Baccarat Hotel New York. Today, she's developing pastries at Comfortland and running her own custom cake business! Learn how to bake souffle and donut...s from the comfort of your own kitchen on Tuesday, Oct 27. Snag $20 tickets before spots run out, head to bit.ly/CCAPFall Thank you to Comfortland for sponsoring our chef's ingredients. Head to this Queens spot for some comforting carbs. See more

The corn ribs are a surprising revelation. Sliced from their ears with much of the cob still intact, they are fried and wrinkled and dusted with chili powder. They are astoundingly delicious and highly memorable." - Food critic Brad A Johnson on Mayfield Restaurant & Market, headed by C-CAP Alum Jayro Martinez! https://www.ocregister.com//top-5-hot-new-restaurants-ocs/

Wish you could eat Apple Cider Donuts through the winter? Learn how to bake them at our new virtual, alumni-led cooking class series "What's Cooking with C-CAP!" Tickets are just $20 & the class includes mastering this twist on a French classic: Pumpkin Soufflé. Reserve your spot for Tuesday, 10/27 bit.ly/CCAPFall

"As soon as I had my own kitchens, I was able to hire C-CAP grads. It gave me access to the best youth talent in New York City and make them better." says @chefjj in a @totalfoodservice article. Thank you for your support @chefjj! Read it all here: https://totalfood.com/jj-johnson-fieldtrip-qa/

"Try the grey stuff, it’s delicious; don’t believe me, ask the dishes!" Disney was founded 97 years ago today, so we're sharing this Beauty and the Beast inspired petit gateau by @chefaedavis. @disney also happens to be one of our supporters, which makes this treat extra sweet! #FriendsofCCAP The layers are made with white tea & rose bavarian creme, raspberry gelée, lemon biscuit, & rose + raspberry sablé.

It's the FINAL DAY to scoop our curated wine packs by Olé & Obrigado! A wine included in the set was featured in Eric Asimov’s "20 Wines That Revive & Restore". Sounds like just what anyone 21+ older needs this weekend. $50-$200 will be donated to C-CAP for every wine pack sold. bit.ly/ccapwin

Join us in welcoming Tanya Steel as our VP of Strategic Development! Tanya comes with a breadth of knowledge and experience, as the former Executive Director of IACP: The International Association of Culinary Professionals, former Editorial Director of Epicurious, Clean Plates, and Gourmet Live, as well as a former editor at Bon Appétit Magazine and Food & Wine. She conceived of the five-year White House program "The Healthy Lunchtime Challenge & Kids’ State Dinner " wi...th former First Lady Michelle Obama, as well as Canada’s Kid Food Nation. She's also a published author (her most recent book: "Food Fight: A Mouthwatering History of Who Ate What & Why Through the Ages") and currently oversees the Julia Childs Award! On joining our team: I have long been an admirer of what C-CAP does, and there is no greater need for C-CAP than now, during this critical time of food and social justice, the pandemic and the downturn of the economy, says Steel. My focus will be helping this incredible and vital organization continue to grow and thrive in programming, local chapters, and fundraising. Welcome, Tanya! See more

Introducing "What's Cooking with C-CAP," our new virtual cooking class fundraiser series lead by C-CAP Alumni! On Tuesday, 10/27 from 7:30-9 p.m., Chef Patrice Vassell (@sweetpastrice on Instagram), is leading our first class, teaching the essentials on mastering two fall dessert classics: Pumpkin Souffle w/ Maple Crème Anglais... Apple Cider Cake Donuts bit.ly/CCAPFall for details and to purchase your $20 ticket for this @zoom cooking class. About the Chef: Patrice is a graduate of Monroe College who honed her skills whipping up pastries in New York City’s best kitchens, from CUT NYC, Catch NYC, Acme Nyc, and Baccarat Hotel New York. Currently, she's developing sweet treats at Comfortland and running her own custom cake business! A special thank you to Ali Rosen for hosting the filming of this class on the 27th. Thank you, Ali! See more

Meet Angie Kingston, Director of Events + Community Outreach for the Black Chef Movement, a network of Black and brown chefs working together to nourish protestors and activists on the frontlines of social justice. Angie, a C-CAP Alum, chef, and founder of Thymeless Catering, joined BCM earlier this summer, found her life's calling, and has never looked back. Learn about the incredible work she's doing and how *you* can support the Black Chef's Movement today! https://ccapinc.org/stories/angie-kingston/

Snaps from C-CAP Los Angeles's "Dinner-at-Home" virtual benefit, hosted by @thebillyharris with a menu by Jason Neroni + Duff Goldman, and a special appearance by our co-chair Marcus Samuelsson! Pictured here: Warm Verlasso Salmon confit, swarnadwipa curry scented butternut squash puree, Asian pear salad, and pickled lemons. Black River Caviar with cool ranch chicharrones and herbed Strauss creme fraiche "The Unusual Neroni Negroni" made w/ Hendrick's Gin