Richard Grausman, one of America's most respected culinary educators, credits the late James Beard with inspiring him to turn what had been a hobby into a career. Classes with Beard made it clear that his future lay in cooking. In 1967, Grausman enrolled at Le Cordon Bleu in Paris. There he earned the coveted Grand Diplôme and, as ambassador for Le Cordon Bleu, Grausman taught in major cities across the United States. He also appeared on television and conducted travel seminars in Paris and the French Riviera. His cookbook, At Home With the French Classics was, after eight printings, redesigned, revised and released in the spring of 2011 and has been receiving rave reviews as French Classics Made Easy. Over nearly four decades, Grausman has established himself as one of the country’s premier culinary teachers and as an advocate for the next generation of culinary professionals. Careers through Culinary Arts Program’s mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.