table, hosted by Chef Dante Boccuzzi of Aureole, will feature
A graduate of Culinary Institute of America, her exceptional
talents attracted the attention of Seventeen Magazine, which
featured Lisa as an up-and-coming chef in its April 1995 issue.
After apprenticing and working full time at The Lobster Club,
Lisa followed the executive chef to Inside, where she has
been growing her talents since.
Line Cook, Aureole
While in high school, Amar apprenticed Saturdays at Chanterelle,
learning new techniques. Following his graduation from CIA,
Amar familiarized himself with most kitchen stations, working
pastry, garde manger, hot appetizers, and fish stations throughout
his training in Butterfield 81 and Aureole.
Sous-Chef, Flik International
A graduate of The New York Restaurant School (The Art Institute
of New York City), Leonard first worked with Chef Michael Smith
at 27 Standard. After a promotion to kitchen supervisor, he
moved to a Sous-Chef role through Flik International, working
for two different corporations.
The pastry presentation, hosted by Chef Lincoln Carson of Olives
NY, will feature C-CAP alums:
Pastry Cook, Four Seasons Hotel
Awarded a full-tuition scholarship to attend Johnson &
Wales University, Inez worked to establish the C-CAP Alumni
Club. She has worked in the kitchens of Hotel Intercontinental
and Sofitel. Impressed with her skills, Executive Pastry Chef
Chritophe Toury invited Inez to join his pastry staff at the
Four Seasons Hotel NY, where she has been successful since.
Pastry Cook, Olives NY
Following graduation from the New York Restaurant School in
November, 1998, Gordon worked at the Monkey Bar, City Hall,
apprenticed at Chanterelle, and assisted in the 1999 C-CAP Benefit.
After working at Susan Holland Catering Company, Gordon realized
that he wanted to pursue his interest in pastry and desserts,
and today works lunch service at Olives NY.
Pastry Sous-Chef, Olives NY
Alfred Stephens was an outstanding student in the Careers through
Culinary Arts Program (C-CAP) at Prospect Heights High School
in Brooklyn. He developed his interest in the pastry arts while
learning basic culinary skills in class. A graduate of the French
Culinary Institute, he has apprenticed and cooked in Le Cirque,
Mesa Grill, the Strip House before joining Olives NY. He has
been featured by CBS Evening News, the CBS Early Show, and Pastry
Art & Design magazine.