Originally from Dakar, Senegal, Executive Pastry Chef Mame Sow studied in a C-CAP program at New York’s Park West High School (now Food and Finance High School) and ultimately garnered a full-tuition scholarship to the celebrated French Culinary Institute (now the International Culinary Center) through C-CAP’s Cooking Competition for Scholarships.
You know Barilla from its pastas and sauces. You may also know it as one of the leading providers of these products in the world. But Barilla is now stepping into a whole new business – the restaurant world.
Veteran Mixologists Tim Cooper (Goldbar) and Justin Noel (1534) have teamed up with Goldbar partners Shaun Rose and Udi Vaknin to open new subterranean lounge, Sweetwater Social on the corner of Bleecker and Broadway (643 Broadway).
Sampling Stephanie’s recent creations at an event, Susan Robbins, C-CAP’s President, noted, “Stephanie has tremendous talent and for those who don’t recognize women as Gods of the Food Industry, they should stop by the Ritz Carlton Central Park to see this rising star.”
Born in NYC, Jesse Aghravi began his cooking career while attending the University of Denver, in the kitchen of Sean Kelly. Jesse returned to NYC in 2006 working in various kitchens including Spigalo under Scott Frantgello and at Ciano for Shea Gallante under Duane Clemens.
Chef Steven began his culinary career with internships at such storied Manhattan restaurants as Lutece and Le Cirque. After years of rigorous, hands-on French culinary experience, he was off to L’Ecole at the French Culinary Institute for his formal education.