Many thanks to my little sis, Allie C., for working CulinaryCorps into the annals of National Geographic!

We proudly graced the e-pages of National Geographic Traveler’s intelligent traveler blog. We’ll consider it a good luck omen at the start of our trip. Have a peek by clicking here.

The new team convenes in New Orleans this Sunday and if internet access allows, we’ll be trying to keep you up to date on our events all week.

Until then…do good, eat well, and stay hungry!

Deb F. (CulinaryCorps Dec ‘07) recapped the trip experience in her alma mater’s alumni newsletter. A graduate of the Cambridge School of Culinary Arts, Deb F. captured the week with detail, warmth and sincerity. She ended her prose with the following quote:

“Throughout the trip we got to listen, learn, and empathize.
Everyone had a story to share: where they were during the
storm, how long before they could get back to New Orleans
and into their homes, the damage they incurred, the friends
that left for good, the friends who returned to pick up the
pieces and reclaim their lives in the Big Easy. It was probably
the most challenging, intense, emotional, and rewarding
experience I’ve had.”

Click here to check out a great article by author Julie Schwietert featuring CulinaryCorps in Matador Volunteer - an online publication that seeks to promote the incredible work being done by grass-roots organizations and NGOs worldwide, and to connect people with volunteer programs and opportunities that make travel matter.

We are thrilled that both Julie and her husband, Francisco, will be joining us as volunteers during our upcoming June trip. Francisco is a private chef here in New York City and we hear he has some amazing Cuban specialties up his sleeve. Both Julie and Francisco will be helping to document the trip for our upcoming speaking engagement at this year’s TASTE3 conference in July. Check out the couple’s amazing photography, writing, music and adventures on their website Collazo Projects.

In seven short days CulinaryCorps cooks from around the country arrive in New Orleans, marking our fifth trip to the city. The itinerary this year is bursting with amazing partnerships both new and old. A quick snapshot of the week includes:

Sunday, June 1st: We begin with a Recovery Tour of the wards with Share Our Strength liaison Ashley Graham, then kick off our culinary education with a crawfish boil and calas demonstration led by Poppy Tooker, the Slowfood LA convivium leader.

Monday, June 2nd: Our volunteer efforts start off with gusto as we cook dinner for over 500 volunteers at Habitat for Humanity’s Camp Hope. After service, we head to dinner at the legendary Mandina’s and will be joined by Gumbo Tales author and New Orleans cuisine connoisseur, Sara Roahen.

Tuesday, June 3rd: No visit to New Orleans is complete without an early morning trip to the Crescent City Farmers Market. After a quick shop, we continue on to Edible Schoolyard NOLA where we will be launching an “Edible Afternoon” for the 5th and 6th grade classes of Samuel Green Charter School. The students will participate in six culinary stations, including Ancient Roman bread making and butter churning. The day ends with dripping po’boys from Parasol’s and dripping sno-balls from Hansens.

Wednesday, June 4th: Our morning starts early as we head off to the Mississippi Gulf Coast. Our first stop is Pearl River Blues Farm where we will help farm-owner and egg extraordinaire, Amy Phelps, harvest her crops in exchange for a farm-fresh lunch. Shortly thereafter, we arrive at the Gulf Hills Hotel to prepare small plates for over 150 guests at “A Taste of Mississippi” — a fundraiser for the MS Slow Food convivium, confidently championed by Diane Claughton. We will be using locally sourced ingredients to create a menu of over a dozen items, including heritage beef, smoked local quail and, of course, Amy’s amazing blueberries. Once we pack up, we head off for BBQ galore at the MS pulled pork emporium, The Shed.

Thursday, June 5th: We begin at dawn preparing breakfast for the student of Café Reconcile. Our chefs will work side-by-side with the students to create a special “Bistro Menu” for that afternoon’s lunch service as well as launching a mini-workshop on homemade pasta and ravioli making. A quick change of attire and we head to The Southern Food and Beverage Museum to lend our manpower to their Gala Opening — a much-anticipated event for the entire city. The day concludes with a pork-centric meal at the beloved Cochon.

Friday, June 6th: We say goodbye, but hopefully not for long.