In addition to being an incredible chef, entrepreneur and television personality, Mark Tarbell is a mentor. For more than three decades he has been a supporter of the Culinary Careers Program (formerly C-CAP), which offers high school students opportunities to learn culinary and job skills, work with chef mentors and compete to win scholarships.
“Over 31 years ago, Arizona C-CAP founder Barb Colleary asked if I would support this new, kid-focused culinary organization,” recalls Tarbell. “At the time, I had just opened Tarbell’s and was still trying to figure out how to balance passion with payroll. Then I met some students who reminded me of myself—sleeves rolled up, trying to turn a dream into a job that could buy dinner. I said yes to a fundraising dinner, then another, and soon I was neck-deep in raising money for scholarships, taking on apprentices and mentoring sessions. It’s been a long and rewarding ride ever since.”
From Tarbell’s experience, the program is rewarding for students and mentors alike. “C-CAP provides students with confidence and a community that believes in them,” he says. “As mentors, we get perspective. We’re reminded that the kitchen isn’t just about perfect plates, it’s about people.”
Tarbell has served as advisor and coach, helping with mentorships and competitions, as well as hosting C-CAP Arizona’s Harvest Moon Feast fundraiser and scholarship awards breakfast. He also served on the national board.
“Being on the national board means being surrounded by people who love the same things: food, opportunity and giving kids a shot they might not otherwise get. I’m proud to have been a small part of a big-hearted organization,” says Tarbell, who was honored at the 2025 Harvest Moon Feast for his years of dedication to the cause.
Tarbell makes time for C-CAP even as his culinary footprint continues to grow. He recently launched Gertrude’s by Tarbell’s and T’s Patio Café at the Desert Botanical Garden, Tarbell’s Lounge at State Farm Stadium and a new catering venue.
“I’m doing all this and somehow I’m still trying to make the perfect omelet at home,” he jokes. “What really excites me is creating places that make people feel cared for. That’s always been the goal, whether it’s a restaurant, a café or a garden under the stars.”
That excitement extends to Tarbell’s work with C-CAP, including supporting his current apprentice, Diego Rodriguez.
“Since starting my apprenticeship at Tarbell’s just eight months ago, I’ve learned so much—from how to really handle a chef’s knife to bits of life advice I’ll never forget,” Rodriguez says. “Every day I get to walk into a kitchen full of chefs I look up to, who have become not just coworkers, but true friends. I feel incredibly lucky to be part of such a passionate team, and I can’t wait to see where this journey with Tarbell’s takes me next.”
After years working with C-CAP students, Tarbell sees the importance of the organization to the culinary industry. “Everyone is equal in front of a stove and talent doesn’t just live in fancy kitchens. It’s in high schools, small towns and homes where someone is making magic,” he says. “Our industry needs that energy—the hunger, the curiosity, the grit. Those kids remind all of us why we started cooking in the first place.”
