Careers through Culinary Arts Program (C-CAP) Awards the Inaugural Olesay/C-CAP Internship Scholarships

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Two Chefs Will Stage at the Three-Michelin-Starred Sant Pau Restaurant in Spain

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Careers through Culinary Arts Program (C-CAP) is thrilled to announce that Krystal Lewis, Sous Chef of The Spotted Pig in New York City, and Rafael Perezchica, Sous Chef at Ace Hotel & Swim Club in Palm Springs, California, have been awarded The Olesay/C-CAP Internship Scholarship. Each chef is a graduate of the C-CAP program, and will get the exciting opportunity to stage for five-months at the Three-Michelin-Starred restaurant, Sant Pau, located in Catalunya, Spain.

“I’m thrilled to have the opportunity to advance my education by studying at such a renowned restaurant,” says Krystal Lewis, a graduate of the C-CAP Chicago program, who previously received a full tuition scholarship from C-CAP to the Culinary Institute of America (CIA). “C-CAP has supported my career since the very beginning and I’m grateful to them and the Olesay organization for this special experience.”

This is the first year that C-CAP and Olesay, a premier organization that promotes global education and international learning through internships, have partnered together. “C-CAP has a great system in place working with motivated young chefs who are eager for more training, and we knew we could partner with them to identify skilled talent,” says Carmen Flores, Olesay CEO. The program is designed for students and working professionals in the Culinary Arts seeking the opportunity to intern at some of the most exciting restaurants and top-notch hotels throughout Spain. With programs available year around at various lengths from 2-12 months, Olesay provides students with internship placement and management, visa assistance, housing, Spanish language courses, and a final evaluation with a program completion certificate.

“We are always looking to partner with great organizations like Olesay, which can offer unique and career-advancing opportunities to our graduates,” says C-CAP President Susan Robbins. “This year’s recipients are promising up-and-coming chefs, and we look forward to enhancing their skills by having them work abroad and adding fine dining and new cuisine to their repertoire.”

The internship at Sant Pau will offer an enriching experience as these young chefs integrate themselves into the cultural fabric of Spain’s Catalan Coast between Girona and Barcelona. Under the mentorship of internationally acclaimed Chef Carme Ruscalleda, Lewis and Perezchica will learn the crafts of Chef Ruscalleda’s avant-garde Mediterranean cuisine reflective of her Catalan traditions with Japanese influences. “It’s going to be a great experience and l look forward to mastering the flavors and textures of Spanish Cuisine with chef Ruscalleda and her team,” says Rafael Perezchica, a graduate of the C-CAP Los Angeles program, who received an Art Institute Scholarship from C-CAP.

Chef Lewis and chef Perezchica were awarded the Olesay/C-CAP Internship Scholarship at the annual C-CAP Competition Awards ceremonies this spring. The scholarship covers all housing and living expenses during their stay in Spain from the beginning of June through the end of October.

About Careers through Culinary Arts Program (C-CAP):
C-CAP is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. Since its inception in 1990, C-CAP has awarded $50 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. C-CAP works with over 17,000 students nationwide. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools, working in leading restaurants and hotels throughout the country. C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator. Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC. For more information, visit

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Joyce Appelman
Careers through Culinary Arts Program (C-CAP)
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