Shovels should go into the ground within the next couple of weeks for the new half-acre garden on Press Street beside the railroad tracks and near the New Orleans
Each year NOCCA’s culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It’s for The Dish That Makes a Difference, a friendly competition that places
Culinary Arts set up a booth at the New Orleans Home and Garden Show to sell new products created by NOCCA students.
NOCCA’s Culinary Arts Department participated in, Chew Dat, Rethink New Orleans’s largest and most delicious fundraiser of the year. Teams competed in the style of reality TV cooking competitions to create
Think of the culinary students at the New Orleans Center for the Creative Arts as your holiday elves, wearing aprons instead of those crazy pointy-toed shoes. Their seasonal marketplace
The New Orleans Center for Creative Artsbroke ground Wednesday on a $26.6 million, 60,000-square-foot expansion. The school is renovating a 19th-century warehouse next door to its 142,000-square-foot home that opened
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
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
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
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