Culinary and job skills training for under-resourced high school students and adults to become the next generation of leaders in food & hospitality.
06/23/2026
🎓️As the C•CAP Class of 2026 prepares for what's next, our founder Richard Grausman () shares the lessons he's learned from a lifetime spent opening doors for young people pursuing careers in food and hospitality.❤️ Tap the link in our bio to read Mr. G's full letter to the C•CAP Class of 2026!
Mentorship meets opportunity. ✨ A lively conversation between the great Chef Daniel Boulud () and recent C•CAP graduate Carlos Lopez (), the 2026 Cesar Gutierrez Scholarship Winner ().
🍑 These Baobab-Buttermilk Popsicles come from The Rise, the cookbook by C•CAP Co-Chair Marcus Samuelsson, which explores the rich culinary traditions and contributions of the African diaspora.
Known as the "tree of life," the tree is native to Africa and has provided food, nourishment, and community gathering spaces for generations. Its fruit has a bright, citrusy flavor with notes of pear and grapefruit, making it a refreshing ingredient for warm-weather treats like these popsicles. As we honor , we're proud to celebrate ingredients and traditions that continue to shape our food culture.
Baobab-Buttermilk + Broiled Peach Popsicles
Makes 12 popsicles • recipe adapted by C•CAP
Ingredients
• Peaches, 1lb, pitted & quartered
• Extra virgin olive oil
• Honey
• Salt
• Yogurt, 5 ounces (we used vanilla cashew)
• Baobab powder, 3 Tablespoons
• Buttermilk, 2 cups
Preheat oven to broil. Grease a quarter sheet page with olive oil. Add peaches, skin-side down. Drizzle with more olive oil, honey and a pinch of salt. Broil for about 10 minutes until flesh is soft.
Meanwhile, whisk together yogurt, baobab powder, buttermilk, a pinch of salt, and a healthy drizzle of honey in a bowl. Remove peaches from the oven, cool, and remove skins with a pairing knife. Chop the peaches into bite-sized pieces.
Prepare popsicle molds: pour about a tablespoon of baobab mixture into all the molds. Add a few spoonfuls of peaches. Top off with baobab mixture until the molds are filled. Chill for 4-6 hours and enjoy!
06/18/2026
A heartfelt thank you to C•CAP alum and Philana Bouvier, President of Demeine Estates for curating and sponsoring the exceptional wines at the LA Gala.
Carlton is a master sommelier and CEO of Lawrence Wine Estates, which is the leading portfolio of historical luxury wine estates and includes Heitz Cellar, Stony Hill, Burgess, Haynes Vineyard, Demeine Estates, and Château Lascombes in Bordeaux.
Thank you Carlton and Philana!
Sweet success! 🍪 C•CAP Los Angeles alum Ashley Cunningham, owner of Badash Bakes in Pasadena, recently joined KTLA 5 to showcase her special Juneteenth menu and share some of the handcrafted treats that have made her bakery a local favorite.
If you’re in the Los Angeles area, celebrate Juneteenth by supporting a C•CAP alum-owned business and placing an order for one of Ashley’s unforgettable cinnamon rolls. Trust us, they’re worth the hype. ✨ Congratulations, Ashley, we’re so proud of you!
Link in bio for the full interview.
CulinaryCareersProgram
06/18/2026
We're excited to announce the next chapter of C•CAP Arizona. 🎉 Please join us in congratulating Libby Treadway, Program Director, and Shawn Morris (), Program Manager!
Both Libby and Shawn have dedicated their careers to culinary education and workforce development, helping students discover their passions and build pathways into food and hospitality careers. From the classroom to apprenticeships, industry partnerships, and years of service as C•CAP educators and advocates, they bring a wealth of experience and a deep commitment to Arizona's students, teachers, and chefs.
Welcome Libby and Shawn! 👏
06/12/2026
"Talent is everywhere. Opportunity is not.”
💥 In a new profile by Rob Eshman, C•CAP founder Richard Grausman shares the story behind a simple idea that grew into a national movement—one that has helped hundreds of thousands of students discover their potential through culinary education, mentorship, scholarships, and career opportunities.
👉️ Read the full story at the link in our bio.
06/11/2026
For more than four decades, our founder Richard Grausman has opened doors for students pursuing careers in food and hospitality. His impact can be measured in scholarships awarded, careers launched, and opportunities created, but perhaps most meaningfully in the words of alumni like Chef Haydee Collado, whose lives were forever changed because someone believed in their potential.
Thank you, Mr. G. ❤️
Pictured: Haydee at the 2026 LA Gala with fellow rockstar alum Emerson Majano, Louis Shaban of , and C•CAP LA student & professional development coordinator Ely Lopera.
06/09/2026
🌍✈️ C•CAP alums, where could your culinary journey take you? Applications are now open for the Jean-Louis Palladin Professional Work/Study Grant!
Up to two applicants will receive grants of up to $4,000 to pursue meaningful culinary learning experiences in the U.S. or abroad. This grant honors the legacy of legendary chef Jean-Louis Palladin, whose passion for creativity, excellence, and lifelong learning continues to inspire culinary professionals around the world.
Past recipients have:
🇻🇳 Traveled to Vietnam to study fish sauce with Red Boat Fish Sauce
🇮🇹 Worked and learned at Osteria Francescana in Italy
🇲🇽 Explored food systems and worked with farmers and artisans in the Chinampas of Xochimilco in Mexico City
🎓 Applied funds toward post-secondary culinary education
Whether you're interested in travel, mentorship, specialized training, research, apprenticeships, or immersive study with chefs, producers, and artisans, we encourage you to think big and get creative. ⏰ Application deadline: June 30, 2026.
Link in bio to apply.
06/09/2026
Culinary Careers Program students got a BTS look at hospitality careers inside Yankee Stadium! ⚾️
Our students heard directly from operations leaders, front-of-house professionals, and chefs from the Yankees Legend Hospitality team about their career journeys and what it takes to succeed in the industry. The day included a Q&A, lunch, and a behind-the-scenes stadium tour.
Experiences like this help students see just how many career paths exist within food & hospitality, and the many ways their culinary education can take them. Thank you to the Yankees and Legend Hospitality for opening your doors to C•CAP students! ❤️