Imagine you’re an aspiring chef, and an original dish you created was selected to appear on the menu in every one of Emeril Lagasse’s New Orleans restaurants. It would be any up-and-coming professional chef’s dream come true. Now imagine the chef is a 15-year-old.
Click now …
Winning Dish Featured At Various Restaurants
Dine Out & Support NOCCA’s Young Artists, March 1-10
From March 1-10, 2013, restaurants across New Orleans will feature a special dish on their menus. This “Dish that Makes a Difference” was dreamed up by an outstanding NOCCA Culinary Arts student, …
JWU alum, world-renowned chef and television personality Emeril Lagasse ’78, ’90 Hon. has been named the James Beard Foundation’s 2013 Humanitarian of the Year.
Susan Ungaro, president of the James Beard Foundation, praised Emeril’s passionate advocacy for youth: “Through his own foundation, Emeril makes an incredible impact …
Emeril Lagasse knows how to raise money for causes close to his heart. Just last fall, his Boudin & Beer event and Carnivale du Vin gala pulled in $2.2 million for children’s charities.
It’s that sort of philanthropic drive that has earned Lagasse the latest in his …
During Super Bowl weekend, NOCCA Culinary students were working hard supporting Taste of the NFL activities at the Convention Center. Students provided prep and worked side by side by some of the most famous chefs in the United States
Since 1992, the Taste of the NFL …
While on the school field trip to the Unified Auditions, NOCCA President/CEO Kyle Wedberg was able to support NOCCA Culinary Alum Grace Treffinger. Grace is making her mark at the incredible Chicago restaurant Girl & The Goat.http://www.girlandthegoat.com/
Earlier this week, chefs and restaurateurs gathered at NOCCA to taste dishes dreamed up by Culinary Arts students. The goal was to select one recipe that will be featured on menus across the region as part of “The Dish that Makes a Difference“, a celebration …
The tradition of raising funds with holiday food gifts is as old as the first fruitcake made by monks. In Louisiana, a few food gifts that raise money for worthy causes are cheese straws, new goodies from the Culinary Arts program at NOCCA, and cheese from the LSU …
Arieanna McKnight, a student at the New Orleans Center for Creative Arts (NOCCA), is a Level 2 Culinary Arts Student, 10th grader in the Academic Studio and highly involved with the nonprofit Rethink.
Rethink is an organization that helps New Orleans students have a voice in …
The NOCCA Culinary Department enjoyed a special visit from local food truck vendor. Students learned what it takes to be a successful food vendor in New Orleans directly from the source through hands-on training and prep work. Best advice was shared by all.
