Q) Can I receive some details on trip logistics?

• Cost: $375 professionals ($300 students): includes housing, transport in NOLA, projects as well as most activities and meals.
• Duration: Each trip typically lasts between 6-8 days. All participants are encouraged to stay longer to enjoy New Orleans at their leisure as there is very little down time built into each trip. If staying longer, alternate housing/hotel accomodations must be booked separately.
  
• Participant Limit: Currently, each trip is made up of a total of 14 culinary students, professionals and CulinaryCorps leadership. Trips may wax and wane in size depending on project responsibilities as dictated by our local partners.
• Housing: All Corps members stay in dorm housing at Xavier University. Each participant is provided with his or her own room and individual key. Each room has a bed, sink, desk and storage space. Pillows, bedding and towels are not provided, therefore each participant is responsible for providing these items for him/herself. Bathroom and shower facilities are shared. There is a small refrigerator on each hall and a lounge with TV and vending machines on the ground floor. There are no gym facilities available at this time, however there is a communal laundry room. All participants must check out on the day of departure regardless of their length of stay after their CulinaryCorps commitment.
• Transportation: Transportation to and from New Orleans is NOT provided or organized by CulinaryCorps. Transportation to and from the airport as well as around New Orleans is arranged by CulinaryCorps.
• Meals: A simple breakfast is provided by CulinaryCorps and is available at the Xavier University dorms. Most other meals are included with the fee. However, all optional activities will require additional funds.

(Q) D0 we actually cook?

• Yes. We serve approximately 1,200 meals throughout the week as well as lead cooking classes and demos. Approximately 75% of the work we do will be kitchen related, the other 25% will be related to a food-based organization but will not make use of your knives (ie: cleaning, sanitizing, organizing, etc).

(Q) I’m a professional baker, can I join the Corps?

• Sure, trained bakers are in high demand. Just keep in mind that you’ll probably have to be flexible when it comes to your responsibilities.

Q) Are there age restrictions for participants?

• Yes. At this time, you must be at least 18 years of age to participate as a Corps member.

Q) How many people go on a trip?

• Approximately 14 participants make up a CulinaryCorps outreach team.

Q) What are the requirements to participate? Is it competitive to get in?

• With the large numbers of applicants applying for a limited number of slots, nabbing an opening the first time around can be tricky. Overall, we are looking to build a well-rounded team of people with varying experience levels. Most importantly, individuals must be flexible, responsible and enthusiastic about the project and the early mornings it entails. Our only strict requirement is that each participant must carry their own personal health insurance.

Q) I’m not a professional cook but I’m totally into this project, can I sign up?

• By all means, contact us at culinarycorps@gmail.com and state your case - we are always looking for people with aligned interests and varied strengths.

Q) Are you an official non-profit /501(c)(3)?

• CulinaryCorps is currently in the first phases of becoming a 501(c)(3) and in the interim, we are fiscally sponsored by Share Our Strenth.

Q) Do you have any discounts with travel providers so I can get a deal on my airfare?

• Unfortunately, no. But stay tuned - we’re working on it!

Q) Should I bring my knives? Whites? Chef shoes? Toque?

• An “essential” set of knives is mandatory, two-three chef’s jackets, three aprons, chef’s shoes and something to cover your head (think baseball cap as opposed to toque). A more in-depth packing list is created for for each trip.

Q) How much extra cash should I bring?

• As much as you can afford to. Spending cash in any community we serve is both needed and necessary. Although most meals are covered, alcohol, souvenirs, taxis and tips are not. Plan on at least bringing an extra $200.

Q) I have a group of cooks/fellow students/fellow culinary school alumni who are all psyched about going to NOLA, can you help us plan a trip together?

• Most definitely. Contact us as soon as you have rounded up the group and we’ll help plan an amazing trip! Contact us at culinarycorps@gmail.com.

Q) I think CulinaryCorps would be a great fit for this [town/city/village], can a trip be planned for a team to travel there?

• YES! We are currently scouting locations beyond New Orleans for aditional 2008 service trips. Any suggestions you have are most welcome. Contact us at culinarycorps@gmail.com.

Q) I really can’t commit the time to a trip but I’d love to contribute in other ways, can I help?

• Of course! Contact us (culinarycorps@gmail.com) and we’ll be happy to have a conversation about how you can help make CulinaryCorps grow and prosper.