Posts by Natalie Guzman Patricio
Beyond Cooking: The Ann B. Zekauskas Food Styling Competition for C•CAP 2024-25
Calling all C•CAP students, Beyond Cooking: The Ann B. Zekauskas Food Styling Competition for C•CAP is back again and now open for entries. This year our subject is SANDWICHES! Come up with your own original, unpublished sandwich recipe and submit three styled photos along with a caption. Four winners will get cash to use for…
Read MorePeter McQuaid Jr. Has Made Chopped History
Peter McQuaid C•CAP Class of 2018 After winning a record breaking $68,000 on Chopped Peter had this to say to C-CAP founder Richard Grausman, “I am so grateful. Thank you for everything, wouldn’t be there without you and C-CAP!” At only 25, Chef McQuaid is the executive chef at Cala, a Clive Collective restaurant in the…
Read MoreThe C-CAP Los Angeles Gala
C-CAP supporter and pioneering chef Nancy Silverton invites you to the C-CAP Los Angeles Gala on Friday, May 17th at Jonathan Club DTLA.
Read MoreC-CAP Partners with Toast
We are thrilled to announce our partnership with Toast.org, Toast’s social impact arm. Toast.org has committed $500,000 to support student culinary training programs across the country and expand the services we offer to C-CAP alumni.
Read MoreC-CAP Announces Career Pathways Program
Watch The C-CAP Career Pathways Program in The News! C-CAP ANNOUNCES CAREER PATHWAYS PROGRAM FOR NEW YORK’S ASYLUM SEEKERS Through a grant from the New York State Department of Labor under the leadership ofGovernor Kathy Hochul, the hands-on, 5-week program aims to introduce job opportunities toasylum seekers in New York City NEW YORK, NY –…
Read MoreThe C-CAP Philly Pheast
Monday, April 29th 2024 • 6:00 pm The Pyramid Club, 1735 Market Street, Philadelphia, PA Join us for an evening of food, music, and celebration while overlooking the Philly skyline at the Pyramid Club. The Pheast kicks off with a cocktail hour featuring live music by the String Theory Choir and Quartest. Take in the spectacular…
Read MoreIndigenous Peoples’ Day – Recipe Part 2
Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean and his team are committed…
Read MoreIndigenous Peoples’ Day – Recipe Part 1
Sean Sherman has been cooking across the US and world for the last 30 years and his main focus has been bringing awareness to Indigenous food systems. Through his restaurant Owamni, nonprofit NATIFS, the Indigenous Food Lab, and his James Beard Foundation award-winning cookbook, The Sioux Chef’s Indigenous Kitchen, Sean and his team are committed…
Read MoreHispanic History Month Pernil Recipe
We’re bringing back sumptuous Dominican classics with Chef Betty Pena for Hispanic Heritage Month! Join this C-CAP and Momofuku alum for a virtual cookalong We’ll cook up: – Sofrito, a fragrant blend of herbs and spices used to season countless dishes. – Pernil, slow-roasted, marinated pork – Mojo, a flavor-boosting topping for your Pernil Click…
Read MoreWhisked – Elizabeth Falkner’s Summertime Zucchini Salad
WHISKED — C-CAP’s Cooking Class series brought to you by our chef community & alumni. Today’s episode: a Summertime Zucchini Salad by C-CAP Supporter, Chef Elizabeth Falkner. Simple, refreshing, rustic & delicious.
Read More