"For high school juniors and seniors with crammed and jammed schedules, taking time to (again) dice another pound of carrots or potatoes demands real commitment."
I want to introduce you to my friend and fellow blogger Patricia Bathurst and the Careers Through Culinary Arts Program.
Careers through Culinary Arts Program (C-CAP) works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. A national nonprofit, C-CAP manages the largest independent high school culinary scholarship program in the United States. Since 1990, C-CAP has awarded students $28 million in scholarships and donated $2.3 million worth of supplies and equipment to classrooms. C-CAP operates in seven locations: New York; Los Angeles; Chicago; Philadelphia; Hampton Roads, VA; Washington, D.C.; and statewide in Arizona.
Patricia is blogging about the students practice, preparation, and competition.
"Unlike popular television competitions, C-CAP doesn’t ask students to show their talents at creating new recipes. C-CAP asks these novice chefs to demonstrate how well they’re mastering basics, how well they can organize, prepare, cook and present four examples of classic cuisine."
Patricia's blog is at: http://azc-capcooks.blogspot.com
I really liked it a lot. As a test, I prepared Pancette-Wrapped Halibut, which is halibut wrapped in pancette slices and then sauteed, The halibut is then placed on a bed of sauteed cabbage with a dijon-cream sauce (Which was out-of-this world!) I won't steal Rouxbe's content and repeat the recipe here, but here is a photo of the finished product: