A Letter to the C•CAP Class of 2026

A Letter to the C•CAP Class of 2026

By Richard Grausman, Culinary Careers Program (C•CAP) Founder

To All C•CAP Graduating Seniors

Congratulations on reaching the end of your high school years — and welcome to the next chapter of your journey, whether it leads you into hospitality or somewhere else your dreams take you.

The hospitality industry offers many paths forward. Some of you will pursue a two or four-year college degree. Others have had enough of the classroom, for now, and are ready to learn through work experience. If you've never held a job in the industry, I recommend starting there — even if college is still your goal. Without hands-on experience, you won't know whether you truly love this work before investing the time and money in school. Fortunately, C•CAP offers a range of one-year apprenticeship programs designed to connect you with jobs where you can learn, find mentorship, and make a smooth transition from school to the real world.

If you choose college first:

1. Focus on your studies. Do your homework the day it's assigned — don't put it off. Assignments pile up quickly and it’s easy to fall behind. Find a quiet place to work before you get home or back to your dorm, where there can be many distractions.
2. Ask for help when you need it. Every school has tutoring centers, professors with office hours, and libraries. Use those resources first. Fellow students are usually figuring things out just like you are.
3. Get work experience while you're there. A part-time job or volunteer role will teach you things no classroom can. Read about people who've built successful careers in this industry. Always try to work for people who can teach you something.

If you're going straight to work:

1. Show up — and show up early. As a C•CAP alum, you already know that "on time" means 15 minutes early. If you're running late, call or text your supervisor immediately. Your chef has a kitchen to run and can't afford to wonder whether you're coming in.
2. Ask before you act. If you're told to dice carrots, don't assume you know the size — ask. There's nothing worse than chopping ten pounds of onions only to find out you did it wrong. Confirm expectations before you start.
3. Keep a notepad. Write down questions as they come to you and things you want to look up later. If phones are allowed on the job, ask before taking photos of techniques or setups you want to remember.
4. Work clean. Speed and accuracy matter, but so does keeping your station organized. If you're responsible for your uniform, start every shift with it clean and pressed.
5. Finish a task, then ask for another. Don't wait to be told what to do next. Let your chef see that you're eager to work and willing to learn.
6. Be humble. Confidence is good; cockiness will hold you back. The moment you think you know everything is the moment you stop growing.

No matter which path you choose, make a habit of thanking the people who help you along the way. Start with your teachers. Thank your parents. And when you leave a job — even if it didn't end well — thank your employer for what you learned. You never know when you'll need a reference.

Surround yourself with people who share your drive and your work ethic. Don't let old friendships pull you off course. Sometimes the people you grew up with aren't headed in the same direction — and that's okay. Wish them well and keep moving forward.

These are observations from a long career. I am 88 years old, as I write this, and I know that things change. For that reason, I've also included advice offered to a group of graduating seniors by one of C•CAP's esteemed alumni, Chef Cesar Gutierrez.

Advice to a Young Chef

By Cesar Gutierrez, C•CAP Alumnus

Never stop learning.

• Every day is a school day. The chefs I respect most are still students — curious, still asking questions, still reading. The day you think you know it all is the day you stop getting better.
• You don't have to be the smartest, but you can be the most informed. Knowledge is the one edge available to everyone. Read about food, yes — but also about money, history, and people.
• No one can take your skills or your knowledge. Jobs come and go. What you carry in your hands and your head goes with you everywhere.

Master your craft.

• Seek mentorship wherever you can find it — from people, from books, even from podcasts. Always try to work for someone who can teach you something.
• When you don't understand something, ask. There's no shame in asking a question — there's only shame in staying uninformed.
• Use your twenties to collect as many skills as you can. Say yes, take the hard jobs, learn as much technique as you can. Those years compound.
• The most expensive knives won't make you a better cook — but sharp ones will. Invest in your skills and your craft, not in status — the cook makes the food, not the equipment.

Protect your relationships.

• Your network is your net worth. The people around you now — classmates, chefs, the C•CAP family — will open doors for years. Stay in touch with them, and stay in touch with C•CAP.
• This industry is big, but it's also very small. Everyone knows everyone. How you treat people travels faster than you think.
• Don't burn bridges. You may need to cross them again one day. Even when a job ends badly, leave with your reputation intact — you never know when you'll need a reference.

Take money seriously, and start early.

• Learn personal finance now. Understand how taxes work, what a 401(k) and an IRA are, and the difference between good debt and bad debt. No one is coming to teach you this — go learn it yourself.
• Never sign a legal document without proper counsel. Contracts, leases, business deals — read them, and get advice before you sign anything.

Take care of the body that does the work.

• Stay hydrated. Stretch. Move. This is a physical job, and your body will change with age. The habits you build now decide how long you last.
• Take it one day at a time.A career is long. You don't have to win it all in your first year, this is a marathon not a sprint.

Carry yourself well.

• Be kind — you never know what someone is carrying, but do not let anyone walk all over you. Confidence is good; just keep it confidence, not cockiness.
• Show gratitude. Thank your teachers, thank your family, and thank every employer or anyone who has taught you something.

Remember where you started — then pay it forward.

• Your past and your current circumstances don't define you. You can make your life into whatever you want it to be. Remember where you come from, but don't let it hold you back. Through perseverance, we conquer.
• One day, the student becomes the master. When that day comes, teach what you've learned and help someone else up. That's how we keep this beautiful industry alive.

This is just the beginning. Congratulations — and good luck.

Chef Cesar Gutierrez is a private chef based in New York City and a proud C•CAP New York alumnus. This year marked the inaugural Cesar Gutierrez Scholarship, a new annual award established by Chef Gutierrez. The first recipient was C•CAP New York student Carlos Lopez (pictured above), who received a $45,000 scholarship to support his educational journey.