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C-CAP
Daniel Boulud         
Careers Through Culinary Arts Program          Honoree 2003
             gala \ 2003 featured alumni \ awards \ daniel boulud


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2004
2003
2002
The savories table, hosted by Chef Dante Boccuzzi of Aureole, will feature C-CAP alums:  

LISA FORTUNATO
Sous-Chef, Inside
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.


LISA FORTUNATO
AMAR SANTANA
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.

AMAR SANTANA
LEONARD STIFF
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.

LEONARD STIFF

The pastry presentation, hosted by Chef Lincoln Carson of Olives NY, will feature C-CAP alums:

INEZ JAMES
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.


INEZ JAMES

GORDON LAMOUR
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.

GORDON LAMOUR
ALFRED STEPHENS
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.

ALFRED STEPHENS

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