Nicole Langone Scarangello was one of those young people struggling to identify their post-high school graduation path until she took a culinary class at Tottenville High School on Staten Island and was introduced to Careers through Culinary Arts Program (C-CAP).
C-CAP's career-readiness programs, including one-day job shadows, week-long chef boot camps, or months-long internships in a restaurant, build a foundation for students so that by high school graduation, they are equipped to make informed decisions about their next steps.
The Institute of Culinary Education's most recent addition to that staff is noted beverage guru and author Eamon Rockey. He recently unveiled an entirely new beverage management curriculum for the professional currently working in the industry.
For the third year in a row, Tuxton China, a leading tabletop supplier to the foodservice industry, will be donating a percentage of the total sales from the month of September in support of C-CAP.
Prominent Michelin Star Chef Aaron Bludorn, Senior Communications Executive Mark Kornblau, and Industry Leader Stanislas Vilgrain Join C-CAP Board of Directors
Outstanding culinary students from public high schools were awarded scholarships to continue their culinary studies at the Careers through Culinary Arts Program (C-CAP) New York Awards Breakfast at The Pierre Hotel. C-CAP President Karen Brosius awarded over $650,000 in scholarships and opportunities...
Offering a glimpse into the future of the restaurant industry, nearly 400 students from across the United States will compete this weekend at the 17th annual National ProStart Invitational, the nation’s premier high school competition for culinary arts and restaurant management.
The Annual Chefs City Tech event was held last month and featured the school’s annual salute to their student’s persistence and to fulfill their dreams held at the Janet Lefler Dining Room at City Tech in Brooklyn.
After a heated competition at Café Boulud, Master Chef Daniel Boulud named Chef Kelvin Fernandez the winner of the Daniel Boulud/C-CAP 2018 Full-Tuition Scholarship to attend the Intensive Culinary Program at the Institut Paul Bocuse in Lyon, France, as well as a two-week stage at a restaurant in Lyon, France.
The Consorzio del Prosciutto di Parma today unveiled its newest training hub known as “The Whole Leg.” The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.