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Richard Grausman

Richard Grausman
Did you know?

Richard has been called one part scientist, one part artist, and one part teacher/communicator by Joyce Rosencrans of the The Cincinnanti Post. Florence Fabricant of The New  York Times agrees, calling him “one of the best teachers in the business.”

Richard Grausman
Richard's Featured Recipe
Poached Salmon Fillets with Butter Sauce

Click here for recipe

Richard Grausman, who is perhaps best known for founding Careers through Culinary Arts Program  (C-CAP), is also known as an inspired teacher.

 

Richard began his career in the culinary arts in 1967 when he enrolled at Le Cordon Bleu in Paris. After graduation, he spent the next 15 years as the school’s representative and taught in major cities across the United States.  

In 1988 Richard wrote his first book, At Home with the French Classics published in 1988 by Workman Publishing, and  is now available in the newly revised edition, French Classics Made Easy. In1990, he founded C-CAP, which promotes foodservice career opportunities for underserved youth through culinary arts education in public schools. The organization now serves more than 10,000 students nationally each year, and to date has awarded more than $40 million in scholarships to students across the country.

The James Beard Foundation, Bon Appetit magazine, and the International Association of Culinary Professionals all have named Richard Humanitarian of the Year. In 1997, he received the President’s Service Award, the highest recognition given by The White House for volunteer service.

Richard lives in the New York metropolitan area.

 

 

Latest Recipes

Shrimp and Scallop Salad

The repertoire of classic French recipes abounds in cold lobster presentations, most often made with a mayonnaise-based sauce. This recip...

(1 Votes)

Baked Red Snapper in a Mediterranean Tomato Sauce

This low-calorie version of a Mediterranean-style fish dish (named for my wife, Susan) is actually a combination of two classic snapper p...

(1 Votes)

Poached Salmon Fillets with Butter Sauce

Poaching small fish or fish fillets is a quick technique used in French retardates. Although classically such a dish would be made by poa...

(1 Votes)

White Butter Sauce

Beurre blanc nantais, now known as beurre blanc, is a velvety white butter sauce, traditionally made from a reduction of vinegar and shal...

(1 Votes)

Chicken with Sherry Vinegar

This is a variation of legendary chef Fernand Point’s famous recipe, poulet au vinaigre. When I first tasted this dish, I was surprised t...

(1 Votes)

Fish Stock

A fumet de poisson is a fish stock, which can be made from the bones and heads of any fresh fish you buy. It is used in cooking fish and ...

(1 Votes)

Chicken Stock

Chicken stock is easier to make than beef stock because chicken parts are more readily available today than are beef bones. Although I oc...

(1 Votes)

Economical Brown Beef Stock

A classic brown beef stock is made with meat and bones and is simmered for eight hours. Without the meat it becomes less expensive and he...

(1 Votes)

Duck with Orange Sauce

A classically prepared canard à l’orange is one of the most satisfying and delicious dishes in the French culinary repertoire, yet no one...

(1 Votes)

White Bean Casserole with Duck, Pork, Lamb, and Sausage

What baked beans are to Boston, cassoulet is to the southwest of France. Toulouse, Carcassonne, and Castelnaudary have competed for gener...

(1 Votes)

White Beans with Garlic and Tomatoes

Brittany-style white beans are dried white beans that are cooked and mixed with a fresh tomato sauce. They are excellent when served with...

(1 Votes)

Vinegar-and-Oil-Based Salad Dressing

A vinaigrette, or French salad dressing, in its simplest form is one part vinegar or lemon juice to three or four parts olive or vegetabl...

(1 Votes)

Mushrooms and Garlic

Sautéing mushrooms concentrates their flavor by extracting excess moisture while they are browning. Adding garlic to the browned mushroom...

(1 Votes)

French-Fried Potatoes

The French are famous for their fried potatoes. Most Americans probably know only plain pommes frites, which are like skinny American Fre...

(1 Votes)

Sliced Potatoes Baked in Cream

A gratin is a dish having a crusled or browned surface. Originating in the region of the Alps known as the Dauphine, this simple and easy...

(1 Votes)

Cointreau Omelete

Without question, my most successful omelet is an omelette au Cointreau. By adding alcohol and sugar to the eggs, they become lighter and...

(1 Votes)
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