In August 2011, Culinary Arts will become the 11th arts-training discipline at the New Orleans Center for Creative Arts, one of the country’s premiere high school conservatories. Sponsored by The NOCCA Institute, Art of the Feast celebrates this milestone with a slate of activities for students, faculty, NOCCA supporters, and other members of the community.
ABOUT NOCCA’S CULINARY ARTS PROGRAM
Developed in collaboration with the Emeril Lagasse Foundation, the program will:
● offer aggressive training to young artist-chefs from across one the world’s richest culinary regions;
● serve a highly diverse student body from every economic and cultural background, from every academic ability;
● connect Culinary Arts training to learning not only in all of the arts, but to science, math, and the humanities.
The program has developed over the course of four summer pilot programs led by chefs from Johnson & Wales University. Johnson & Wales has also written an entirely new, four-year high school curriculum concentrating on technical grounding, aesthetic development, real-world expectations, our regional heritage, and a thorough understanding of excellence in the culinary arts.
The summer pilot programs, curriculum, and kitchen/classroom renovation have all been privately funded by the Emeril Lagasse Foundation, joined by the leadership support of Macy’s, the Gustaf Westfeldt McIlhenny Family Foundation, and the Selley Foundation.
ABOUT ART OF THE FEAST
The first annual Art of the Feast features:
● ribbon-cutting ceremonies presided over by Emeril Lagasse,
● public lectures,
● and exquisite intimate dinners created by renowned chefs.
Please join us in supporting Culinary Arts at NOCCA and engaging the passion of the next great chefs of New Orleans!