By Stephanie Tran

On Friday, March 15,  the culinary arts program sent 11 students to the Careers Through Culinary Arts (C-CAP) program, hosted at Los Angeles Mission College. Granada Hills Charter (GHC) had more competitors at this event than any other school.

Five students earned a scholarship from C-CAP.

Aldrin Dizon, Eddie Rodriguez, Talia Vera, Brandon Villar, and Thomas Williams, earned scholarships at the C-CAP program’s cooking competition, which required students to train for months to prepare classic French dishes as well as demonstrate their skills in presentation, safety, and sanitation. 

C-CAP runs the largest independent culinary and hospitality scholarship program in the country, awarding numerous scholarships each year.

After earning a scholarship, students can choose where their scholarship money will be allocated, whether that is a full-ride to culinary school or a partial scholarship to a traditional college. 

 The scholarships will be announced later this month on April 19 at the awards brunch at the Jonathan Club located in Downtown L.A. The Jonathan Club is a prestigious and private social club. 

For the first round, the competitors were challenged to make chicken with a side of mashed potatoes, as well as mushroom chasseur sauce and salad with balsamic glaze. In the second round, students were tasked with making crepes with pastry cream, strawberries, and chocolate sauce. 

The competition requires students to learn different techniques such as the proper way to cut chicken or how to effectively make thin and delicate crepes. The process was challenging to some competitors as they felt pressured by the constant observation from the judges as well as the subsequent critique of their dishes. 

“The process was difficult at first since we didn’t know the recipes and had to memorize them,” senior Talia Vera said. “There was also added pressure since many chefs were observing and correcting our form.“ 

Although the competition was challenging, Vera and her fellow GHC culinary arts students took them seriously and were prepared for the competition. With practice, the process of cooking the recipes became easier and easier each time. 

“The competition made me realize how much I love the culinary world as well as how much my love for business can help me along the way,” Rodriguez said. “It made me think ahead and plan for the future. For the first time, I wasn’t scared for the future I was just excited. I was thinking about what I was going to accomplish or what new things I would see and experience as well as the new friends I would meet and the old friends I would reunite with along the way.”

Rodriguez, like all of the competing GHC students, was happy to be a part of this experience with classmates. They all enjoyed learning to prepare dishes that felt foreign to them.  “Culinary arts requires dedication and hard work,” Chef Dan Ma said. “You will learn a lot and gain valuable insight into the field. Just as important, you will meet some great people along the way.”