The C-CAP/OLÉSAY Spain Scholarship Program is a partnership established in 2015 between Careers through Culinary Arts Program (C-CAP) and OLESAY.
C-CAP is an American non-profit based in New York that transforms the lives of disadvantaged youth through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry.
The scholarship consists of a stage lasting three to five months at a Michelin-star restaurant in Spain with renowned chefs de cuisine.
2018 3rd Edition
This is the third year that Careers through Culinary Arts Program (C-CAP) and Olesay partner together.
For the 3rd edition, seven Olesay/C-CAP Internship Scholarship scholars trained in Spanish gastronomy in the region of Madrid, Spain. A’Barra, Alabaster, Álbora, Coque, Gaytán, La Cabra and Santceloni were the seven restaurants participating in this year’s edition that hosted the C-CAP Alumni Chefs for the exciting three-month stage.
Comunidad de Madrid (CAM) sponsored the opportunity to live and work abroad from April – June.
2018 Seven Ambassadors
Ismael Cárdenas, mentored by Juan Antonio Medina at A’Barra, notable one-star Michelin restaurant. → A’BARRA
Yvette Castillo, mentored by Chef Antonio Hernando at Alabaster, notable one-star Michelin restaurant. → ALABASTER
Brandon Hayes, mentored by Head Chef Agustín González at Álbora, notable one-star Michelin restaurant. → ÁLBORA
Kylil Henson, mentored by Chef Mario Sandoval at Coque, notable two-star Michelin restaurant. → COQUE
Julie Fiedler, mentored by Chef Javier Aranda at La Cabra, notable one-star Michelin restaurant. → LA CABRA
Margaret de Marco, mentored by Chef Javier Aranda at Gaytán, notable one-star Michelin restaurant. → GAYTÁN
Royce Schlittenhart, mentored by Chef Oscar Velasco at Santceloni, notable two-star Michelin restaurant. → SANTCELONI
2017 2NDEdition
This is the second year that Careers through Culinary Arts Program (C-CAP) and Olesaypartner together. The year 2017 marks a significant increase in the number of scholarships awarded, from two to seven, thanks to the support of Madrid Region.
The scholarship covers all travel, housing, and health insurance during the students’ stay in Spain, from the beginning of April through the end of June. The three-month internship program will wrap up with a whirlwind tour of the region of Madrid, comprised of visits to agri-food producers, markets, restaurants, and wineries.
We are thrilled to announce the seven Olesay/C-CAP Internship Scholarship winners who will train in Spanish gastronomy in the region of Madrid, Spain. A’Barra, Alabaster, Álbora, El Club Allard, Coque, Gaytán, and Santceloni are the seven restaurants participating in this year’s edition that will host the C-CAP Alumni Chefs for the exciting three-month stage.
The Seven Ambassadors are:
Christopher Andrade, Knife Sharpener at Phoenix Knife House, Phoenix, AZ, will be mentored by Chef Raul Prior at Álbora, notable one-star Michelin restaurant.
Eldridge Betts, Executive Sous Chef, Eco Caters &SuperFd Catering, Washington, D.C., will be mentored by Chef Oscar Velasco at Santceloni, notable two-star Michelin restaurant.
Gabrielle Calle, Epicurean Events Pastry Production, L’Artusi, New York, NY, will be mentored by Chef Maria Marte at Club Allard.
Tchnavia Carter, Sous Chef, 5Church, Charlotte, NC, will be mentored by Chef Javier Aranda at Gaytán, notable one-star Michelin restaurant.
Abdallah M Farraj, Pastry Chef de Partie, Dovetail, New York, NY, will be mentored by Chef Mario Sandoval at Coque, notable two-star Michelin restaurant.
Brianna Wellmon, Chef Volunteer, Rooster Soup Kitchen, Philadelphia, PA, will be mentored by Chef Antonio Hernando at Alabaster.
Christopher Williams, Pastry Production Supervisor, Whole Foods Market, Chicago, IL, will be mentored by Juan Antonio Medina at A’Barra, notable one-star Michelin restaurant.
2016 1stEdition
The 1st edition took place between the 1st of June to the 31st of October 2016 at San Pau, headed by Carme Ruscalleda. Sant Pau is located in Sant Pol de Mar, Catalonia (Spain), a town between Barcelona and Girona. In 2009 it was awarded three Michelin stars and Chef Carme Ruscalleda holds seven Michelin stars between her three restaurants in Spain and Japan.
THE PRIZE
The winners received:
A five-month stage at 3-Michelin-star restaurant Sant Pau
Airfare from home city to Barcelona
Shared apartment during the internship
Meals during working hours
Monthly stipend of €400
A 2-week trip around Spain to gain deeper insight into Spanish gastronomy, its most renowned products and the culture of our country sponsored by ICEX, Foods and Wines from Spain.
2016 Scholar Stories