Richard Grausman of Careers Through Culinary Arts Program - Biography
New York, NY
Richard Grausman credits the late James Beard with inspiring him to turn a hobby into a career. After graduating from the University of North Carolina with a degree in economics, Grausman spent six years in the import business, with fleeting evenings of creative release in the kitchen. It was only when he took classes with Beard that Grausman realized his future lay in cooking.
In 1967, Grausman enrolled at Le Cordon Bleu Paris, where he decided on a career in teaching and earned the coveted Grand Diplôme. Grausman so impressed Cordon Blue Owner Madame Elizabeth Brassart that she made him the school’s first exclusive representative. Grausman taught in major cities across the United States. He also appeared on television and conducted travel seminars in Paris and the French Riviera. Long before the lifestyle of a foodie was so rabidly chronicled, Grausman’s recipes and articles appeared in Food & Wine, New York Magazine, House and Garden, and beyond. In 1985, Grausman began teaching and writing independently, publishing At Home with the French Classics in 1988. After eight printings, it was redesigned, revised, and re-released in 2011 as French Classics Made Easy.
In his four-decade career, Grausman has established himself as one of the country’s premiere culinary teachers. In1990, he founded the Careers through Culinary Arts Program, to help enlist struggling high school students into restaurant and hospitality careers. Through C-CAP, Grausman has awarded $37 million in scholarships and $2.8 million in supplies and equipment to schools and students. Grausman also is an active member of the International Association of Culinary Professionals, the American Institute of Wine & Food, the American Culinary Federation, and Women Chefs and Restaurateurs.