Over $650,000 in Culinary Scholarships and Opportunities Awarded by Careers through Culinary Arts Program (C-CAP)
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 alongside C-CAP Founder Richard Grausman and New York Program Manager Anna Borgman. C-CAP alum Chef Brandon Bryan, Sous Chef at Pat LaFrieda and Chef Ashfer Biju, Executive Chef at The Pierre were the featured speakers.
Scholarships were awarded to 21 high school seniors to attend local culinary schools and some of the most prestigious culinary schools in the country. Some culinary students also received C-CAP Cash Scholarships to help defray the costs of books, supplies, housing, and other expenses while at community college or another culinary school.
Twelve high school juniors were awarded scholarships to attend the Culinary Institute of New York at Monroe College Boot Camp, a four-day, three-night culinary summer boot camp in which rising high school seniors will have the opportunity to practice their culinary techniques on a college campus. C-CAP announced the 2018 Meatless Monday Recipe Contest New York-based winner at the ceremony, Gabriella Perez, from Food and Finance High School who was awarded the Meatless Monday Recipe Contest Scholarship.
In addition, several C-CAP Alumni awards were announced for work-abroad and culinary school scholarships including: Yvette Castillo, the Olesay Work-Abroad Scholarship in Madrid, Spain; Kelvin Fernandez, the Daniel Boulud Scholarship for a four-week stage under Chef Davy Tissot at Restaurant Saisons in Lyon, France; and Nicholas Pace, the Gohan Society Chef Scholarship to study in Japan.
During the C-CAP New York Cooking Competition for Scholarships, finalists representing high schools from the Bronx, Brooklyn, Manhattan, Queens, and Staten Island competed against the clock when C-CAP re-created the intensity of a restaurant kitchen at the Institute of Culinary Education (ICE) for the high school seniors to face off in a savory and sweet challenge. The culinary students were judged by a panel of local esteemed judges on presentation of the dishes, knife skills, techniques in the kitchen, taste, sanitary food handling, and timeliness. The judges included: Ashfer Biju, Executive Chef, The Pierre; Aaron Bludorn, Executive Chef, Café Boulud; Gabee Calle*, Sous Chef, Pier Sixty; Suzanne Cupps, Executive Chef, Untitled; Zene Flinn, Executive Chef, Park Avenue Winter; Paige Nebrig*, Sous Chef; Ted Siegel, Chef Instructor, Institute of Culinary Education; Karen Brosius, C-CAP President; Richard Grausman, C-CAP Founder. * C-CAP Alumni
The C-CAP Cooking Competitions for Scholarships are hosted across the country and teach the invaluable skills of discipline, commitment, and drive to underserved teenagers at risk of leaving high school without a job or college prospects. The C-CAP program helps underserved high school youth find passion and a fulfilling career in a growing industry. In 2017-2018 academic year, the C-CAP New York program impacted over 2,500 students in 19 high schools. Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP serves over 17,500 culinary students nationwide and has awarded over $53 million in scholarships since inception.
We are grateful for all of our scholarship educational partners: Culinary Institute of America (CIA), Culinary Institute of New York at Monroe College, International Culinary Center (ICC), Institute of Culinary Education (ICE), Johnson and Wales University, Kingsborough Community College, and Paul Smith’s College.
“The Competition challenges both the cooking skills and commitment of C-CAP students, and they showed their talents during the high-pressure kitchen challenge. We are delighted to be able to give them a brighter future through career exploration and educational opportunities, including scholarships, as a result of their participation in our program,” says C-CAP President Karen Brosius.
“C-CAP changes lives by equipping underserved high school students with the skills they need to succeed in the culinary arts,” says C-CAP Co-Board Chair Marcus Samuelsson. “C-CAP helps thousands of students across the country through education and career placement opportunities. As a chef and longtime supporter of C-CAP’s work, I have seen first-hand how this program benefits its remarkable students and the industry’s growing demand for skilled talent.”