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NOCCA culinary students work in Grace King’s new Pro-Start kitchen
| Posted on June 18, 2010 |
The fourth year of the summer Culinary Arts program at the New Orleans Center for Creative Arts drew 16 students from across the state for intensive, hands-on training.
The program was created in partnership with The NOCCA Institute, Johnson & Wales University and The Emeril Lagasse Foundation, according to a press release supplied by the school.
This year, the program was held in the new Pro-Start Kitchens of Grace King High School and adapted from Johnson & Wales’ curriculum. The program teaches professional culinary arts skills based on the philosophy of NOCCA, including mentorship, technical grounding, critique and collaboration. Students learned knife and equipment skills, cooking techniques, developing menus and presenting and plating food.