By Susie Timm, Chief Operating Foodie, Foodies Like Us

When I was in high school, I had my heart set on becoming a lawyer. I was good at arguing (still am) and had the feisty flair that I thought would serve me well as a prosecutor.

14 years later, (ten of which I spent as a banker) I am now fully immersed in the culinary world. I took quite a round about detour to end up where I am today.

And frankly, I am so incredibly happy working in the culinary industry.

When I heard about C-CAP (Careers through Culinary Arts) I thought, “I wonder how different my life would have been if I had taken the culinary path immediately post high school.”

Thirty lucky high school seniors, armed with scholarship funds, are about to answer that question with a vengeance.

These students have just completed the C-CAP programs with the help of 54 teachers at 52 public highs schools and are now funded and ready to start their professional culinary educations.

For underserved teenagers at risk of leaving high school, C-CAP offers direction, a useful skill-set, scholarships and opportunity to fulfill the dram of a culinary career in a growing industry.

Jay and I were invited to attend the awards breakfast in March at Skye Restaurant in Glendale.

Proud Chefs Post Competition

Glenn Humphrey, Placement Director with Arizona Culinary Institute, and lead judge of this year’s competition has been involved with C-CAP for 13 years.

“We want to get kids trained and teachers trained so that way they are going to succeed. We’ve given away hundreds of $ of scholarships in the past few years,” said Humphrey.

Students must slice, dice and chop their way into the money!

Scholarships are awarded from The Culinary Institute of America, Johnson and Wales University, The Art Institute, The New England Culinary Institute as well as  from: The Scottsdale Culinary Institute, The Arizona Culinary Institute and local community colleges.

“We gave out 30 scholarships this year. We have the ability to change kids lives today. There are 30 nervous kids and their parents, all waiting to see where their lives are going to go,” said Humphrey.

The students in the competition started out at 104 total and were whittled down to 30 through two semi-final rounds. In the Finals, they were to prepare from memory with a 2-hour time limit, Hunter’s Chicken with turned, sautéed potatoes and Crepe’s with Pastry Cream and Chocolate Sauce.

All thirty teenage chefs competed for scholarships ranging in value from $500-$88,596.

“It’s a tough competition—there are a couple of real shining stars,” added Humphrey.

C-CAP has been around for 20 years and is active in Washington D.C., New York City, Chicago, Los Angeles, Hampton Roads and Philadelphia.

In Arizona, the students are spread out through the entire state as opposed to by city in the other locations.

Joshua Duffy of Hamilton High won a scholarship to the Art Institute

The passion of the judges, local chefs and organizers was palpable in the room that morning.

“The first time I came and judged this competition—I said, ‘This is amazing.’ and I’ve been a part of it ever since. I believe with all my heart, this is the best program for kids. For what they put into it and what they can get out of it,” remarked Humphrey.

Richard Grausman, the Founder and President of C-CAP was on hand to give out the awards with local Director Jill Smith.

C-CAP Founder Richard Grausman addresses the crowd

In his opening remarks, he told the story of asking for scholarship monies from some of the stellar culinary schools that participate in C-CAP today.

“We are very fortunate to receive the scholarships and we are very lucky to have chosen the right student for the right schools. When I ask (for money) the following year, the schools are glad to give more money. We work hard to find the right matches and traditionally, our students do better than the average student. That’s why we continue to get money,” explained Grausman.

Jay and I were very impressed with the size and scope of the C-CAP program. It is refreshing to see so many students take an interest in culinary from an early age. It’s doubtful they will let me into C-CAP now, but, I am incredibly inspired by the teenagers who are headed to culinary school and I am reassured that I made a wise decision to leave my previous corporate life.

Susie chats with Lourdes Barrera, the CIA Scholarship Winner