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AICR/C-CAP SuperFoods Competitions

AICR is proud to partner with the Careers through Culinary Arts Program (C-CAP), which provides scholarships, education and career opportunity in the culinary arts to underserved youth. AICR/C-CAP Recipe Contests asks high school seniors across the country bring AICR’s recommendations to life. The three winning recipes each year receive scholarships totaling $10,000 from AICR.

AICR/C-CAP Challenge

This year's challenge: small plates/appetizers. Last year, the challenge focused on desserts.

2013 and 2014 winners

Next: Winners »

AICR/C-CAP 2014 Winners

Congratulations to our winners and all the finalists.

 

Brynn Timmis

1st place: Bryn Timmis
Canyon De Oro High School,

Tucson, Arizona

Taylor Sterling

2nd Place: Taylor Sterling,
Princess Anne High School,
Hampton Roads, VA

Sofia Mendoza

3rd Place: Sofia Mendoza,
Food and Finance High School,
New York, NY

AICR/C-CAP Winning Recipes

These winning small plates offer delicious, healthy and nutrient-rich dishes perfect for appetizers, parties, or a small meal.

Seared Scallops with Beet Puree and Arugula Salad

1st – Seared Scallops with Beet Puree
and Arugula Salad

This sophisticated starter shows off
complementary flavors, textures and colors.

Greek Veggie Sliders

2nd – Greek Veggie Sliders
An eggplant-based dish that has a healthy
Mediterranean flare with its herbs and spices.

Roasted Acorn Squash with Kale and Quinoa

3rd – Roasted Acorn Squash
with Kale and Quinoa

Vibrantly colored foods create a
unique flavor combination.

 

Previous: « Winners
Next: Judging »

AICR/C-CAP Judging

Contestants were asked to make their appetizer, soup or salad with a few simple rules, along with following AICR Recipe Guidelines. Winning recipes:

  1. make 1 to 3 servings
  2. are primarily vegetarian with small amounts of fish or poultry
  3. have approximately 150-175 calories or less per serving
  4. include a variety of cancer-protective foods, such as non-starchy vegetables; fruits; dry beans, peas and soy foods; whole grains; nuts and seeds (no more than 1-2 tablespoons per recipe)

Our three culinary professional judges are:

  • Dana Jacobi, Cookbook author and nationally-syndicated food columnist
  • Matt Hoyle, Executive Chef, Nobu 57, New York City
  • Scott Uehlein, Corporate Chef, Canyon Ranch Health Resorts

Matt Hoyle

Matt Hoyle

Dana Jacobi

Dana Jacobi

Scott Uehlein

Scott Uehlein

AICR/C-CAP Past Challenge

For our first AACR/C-CAP Contest last year, the theme was desserts. High-school culinary students were challenged to create delicious and nutritious desserts using the AICR’s evidence-based guidelines for lowering cancer risk. And they did. Congratulations to our winners.

2013 Winners

David Robinson

1st Place: David Robinson,
Hampton Roads, VA
Coconut and Chocolate Sweet Potato Pie

Shameer Griffin

2nd Place: Shameer Griffin,
Philadelphia, PA
Chocolate and Blueberry Tofu Mousse
with Sesame Crunch

Jessica Stansbery

3rd Place: Jessica Stansbery,
Phoenix, AZ
New York Style No-Bake Cheesecake

 

Previous: « Judging
Next: Updates »

AICR/CCAP Competitions Updates

For more information on what our C-CAP winners are up to and how chefs are making a difference in cancer-prevention, visit:

  • Coming Soon
Previous: « Past Contests
Next: Sponsor »

AICR/C-CAP Competitions Sponsorship

Mary's Gone Crackers


Bob's Red Mill logo

AICR is seeking sponsorships for this program as well as in-kind product coupons for the winning C-CAP center. 

If interested, please contact Colleen Harnisch at c.harnisch@aicr.org

And thanks to our 2014 sponsors, including Mary’s Gone Crackers and Bob’s Red Mill

Previous: « Updates
Last Updated: 05/14/2014
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