Master Chef Daniel Boulud Heats Up Culinary Education with New Apprenticeship Program

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In partnership with Careers through Culinary Arts Program & New York City College of Technology, Boulud transforms culinary education by bringing the classroom into his kitchens for a new apprenticeship program

Chef Aaron Bludorn and City Tech/C-CAP apprentice Christian Bolanos work together in the kitchen at Café Boulud

"Combining C-CAP’s expertise, City Tech’s outstanding and affordable education and the opportunity to study in our kitchens will most definitely help to create a recipe for success,” says Chef Daniel Boulud.

Renowned French Chef Daniel Boulud of The Dinex Group, is collaborating with Careers through Culinary Arts Program (C-CAP) and New York City College of Technology (City Tech) to transform culinary education and the lives of New York City college students. The new culinary training program is based upon the European apprenticeship model, giving City Tech students college credit for paid internships in Boulud’s kitchens.

As a pioneer in culinary education and a bridge to the restaurant industry for 25 years, C-CAP has been instrumental in producing talented chefs from underserved inner-city high schools and providing lifelong career support for their graduates. All participants in the new apprenticeship program are C-CAP alumni studying Culinary and Pastry Arts at City Tech.

“We are thrilled to be part of creating this program with C-CAP and City Tech which will mentor the talent of New York City’s youth and start them on an exciting career path,” says Boulud. “C-CAP knows the needs of our industry and the value of education. Their staff are experts in taking students from disadvantaged backgrounds, teaching them the skills needed for success and changing their lives in the process. Combining C-CAP’s expertise, City Tech’s outstanding and affordable education and the opportunity to study in our kitchens will most definitely help to create a recipe for success.”

Two students are currently piloting the program, working in Dinex’s fast-paced, high-precision kitchens, such as Daniel, Café Boulud, DB Bistro Moderne and DBGB Kitchen & Bar. Christian Bolanos of Corona, Queens, NY and Tatianna Taylor of Queens Village, Queens, NY will have the opportunity to train and master their skills alongside culinary greats as well as build their professional networks and opening doors into the hospitality industry.

“Chef Boulud and The Dinex Group have been huge supporters of C-CAP for more than 20 years,” says Susan Robbins, President of C-CAP. “While Daniel believes in learning through apprenticeship, he recognizes the value of a strong educational partner like City Tech. It’s been a true pleasure working alongside Daniel and Professor Schaible at City Tech to provide this creative solution. By combining classroom training with four-star hands-on restaurant experience, the possibilities for these students are endless.”

City Tech’s Hospitality Management Department is highly regarded for its first-rate practical training combined with a liberal arts education. For more than sixty years, City Tech graduates have led successful careers in the hospitality industry in New York City and beyond, thanks in part to this method of teaching.

“Internships and other real-world experiences play an increasingly important role in City Tech's many career-focused degree programs. This apprenticeship model, at Daniel Boulud’s celebrated restaurants, adds an exciting new facet for one of our signature majors. Dinex and C-CAP are helping to launch students on great careers,” says City Tech Provost Bonne August.

The pilot program just completed its first semester and just began its second term, with students in Dinex restaurants two days per week.

About Chef Daniel Boulud
Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. He is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to NYC restaurants Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, DBGB Kitchen and Bar and Épicerie Boulud. Outside of New York, the chef’s seasonal French-American cooking is found in Boston, Washington, DC, Florida, Las Vegas, London, Singapore, Montréal and Toronto. Daniel Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year”. In 2006 Boulud was named a Chevalier de la Legion d’Honneur by the French government for his contribution to the advancement of French culinary culture.

About Careers through Culinary Arts Program (C-CAP)
C-CAP is a national non-profit that prepares at-risk high school students for college and careers in the restaurant and hospitality industry. For the past 25 years, C-CAP has provided job training and internships, scholarships, teacher training, cooking competitions, college and career advising and product and equipment donations. In the 2013-14 academic year it served over 17,500 students in 160 high schools and awarded almost 200 scholarships totaling over $3 million. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry. For more information, visit http://www.ccapinc.org.

About New York College of Technology (City Tech)
New York City College of Technology (City Tech), of The City University of New York, is the largest four-year public college of technology in the Northeast and a national model for technological education. City Tech has an enrollment of more than 17,000 students in 24 baccalaureate and 27 associate degree programs. For more information, visit http://www.citytech.cuny.edu.

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Jessica Quattrochi
Sharp Communications
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Joyce Appelman
Careers through Culinary Arts Program
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since: 08/2011
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