June 2007 Trip

Time to Reflect

When we’re in the throes of a trip, it is often hard to find the down time to chronicle the experiences let alone reflect upon them. Many thanks to Kim O’Donnel for doing both so eloquently on her Washington Post blog, A Mighty Appetite. To read her take on our second trip to New Orleans, please click here.

And now it’s time for the rest of us to register what we witnessed and worked toward while we were down in New Orleans. In the end, this trip breathed life into a favorite Margaret Mead quote:

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has”.

Many thanks to each CulinaryCorps member for making a profound commitment to your industry, your country and yourselves. CulinaryCorps is indebted to your kindness of spirit and your generosity of service.

Words to live by on our June trip…

Can you guess the voice behind this quote?

“The whole point of going to New Orleans is to realize that you sleep when you’re dead. Eat as much as you possibly can, and then go out and eat some more. If you’re going to visit for a week, or a weekend, forget your diets, forget getting your beauty sleep, because it’s not going to happen.”

Click to find out who the NOLA sage is…

(more…)

And we have a winner!

A huge thank-you to everyone who made it out to last night’s “Red Beans and Rice” Fundraiser at DBA. Together with our on-line fundraising drive, we have raised quite a tidy sum which will be turned into project partner donations while we’re down in New Orleans from June 1-8.

The competition was fierce but friendly and in the end, the most traditional of all the entries pulled ahead.

Congratulations LR for winning the hearts and stomachs of our discerning judges. And even more thanks for sharing your secrets with us…ham hocks, starting the day before, Esposito’s handmade sausage and of course, love. Spoken like a true New Orleanian.

Enjoy your spoils…a class at ICE, a gift set from OXO and one of the best t-shirts we’ve ever seen. And for all of you who couldn’t join us but would like to contribute, visit our on-line fundraising page by clicking the icon below.

Thanks and see you at the Second Annual Red Beans and Rice Competition next year!

Mark Your Calendars For May 14th

You are cordially invited to be a guest judge at the…

Metro Three T-Shirt


FIRST ANNUAL
RED BEANS AND RICE COMPETITION

 

Monday, May 14th from…

6pm-8pm at…

DBA New York (41 First Avenue).

$20 per person (tax-deductible). Includes…

A free beer…

A vote in the competition and

A chance to win some wicked cool door prizes like

Dinner for two at Houston’s and

Pickled okra.

So come enjoy the dish Louis Armstrong made famous and…

Sir Mix-a-lot made infamous.


 

TASTEFULLY BROUGHT TO YOU BY:
CulinaryCorps and The Institute of Culinary Education (ICE)
WITH GENEROUS DONATIONS FROM:
DBA New York, OXO, The Hillstone Group, Union Square Hospitality Group, ICE
IN SUPPORT OF:
The CulinaryCorps/ICE June Outreach Trip to New Orleans, LA
WITH SPECIAL GUEST
Elizabeth Pearce, Curator, The Southern Food and Beverage Museum

(T-shirt image courtesy of www.metrothree.com)

CulinaryCorps Needs Your Help…Donate Today!

Because our Corps members dedicate their time as well as their well-earned dollars ($300 to be exact) to participate on our outreach trips, we try to raise extra funds to buy donations for our project partners as well as create culinary student scholarships for those who cannot afford the fee.

Your donations DO make a difference.  Last trip’s fundraiser put 20 pounds of Orleans Coffee into Emergency Communities breakfast line-up, $250 dollars worth of seasonal produce into Edible Schoolyard’s Iron Chef Competition and 300 tasty french-toast samples into hungry mouths at Crescent City Farmers Market. 

Any amount is greatly appreciated!  Click on the button below and pass the word…

CulinaryCorps June 1-8th Trip Recruitment

Looking for a great way to jumpstart your summer?  Look no further!  CulinaryCorps invites eligible culinary students and professionals to join our volunteer outreach trip to New Orleans from June 1-8th, 2007.

CulinaryCorps is currently recruiting a team of cooks, culinary students and food professionals to volunteer their time and kitchen skills to food-related community projects invaluable to the city’s rebuilding efforts.  We will also be immersing ourselves in the vital culinary culture of the region throughout the week during tastings, lectures and tours. Each trip aims to provide both cultural exchange and service opportunities to cooks who believe that culinary leadership resides both inside and out of the kitchen.

This is a great way to transform your passion for food into an opportunity to provide support and solidarity to New Orleans rebuilding efforts so check out www.culinarycorps.org for more information. 

If you are a cook who wants to make a difference, apply today!

WHEN: June 1-8, 2007

WHERE: New Orleans, Louisiana

COST: $300 – Transportation to and from New Orleans not included (Includes: projects, most meals, most events, activities, housing (in the Xavier University Dorms) and transport in New Orleans.  It is recommended that each participant brings at least $200 spending money)

REQUIREMENTS: Min. 3 months professional kitchen experience and/or culinary degree.  Personal health insurance.

HOW DOES IT WORK:  Each day, CulinaryCorps lends their manpower and enthusiasm to a specific project partner.  Projects may include SEED Surveying at Crescent City Farmer’s Market, garden construction at New Orleans Edible Schoolyard and meal creation at Emergency Communities’ feeding kitchen.  Volunteers will also have the opportunity to trail in a restaurant as well as learn about the culinary heritage of the city through classes, lectures and tours.  The most recent March trip had participants creating over 1,200 healthy meals for the residents of the recovering 9th Ward, surveying over 200 market patrons and creating healthy, balanced and seasonal meals with 40 children from the Samuel Green Charter School.  For further specifics of the trip, please contact culinarycorps@gmail.com

TO APPLY:  Fill out the CulinaryCorps Application and return it to culinarycorps@gmail.com.  Your application will be reviewed in a timely fashion and if selected, you will be asked to submit a $150 non-refundable deposit to secure your spot.  A participant packet will be e-mailed to you shortly after the deposit is received.

THESE SLOTS FILL UP QUICKLY.  SUBMIT YOUR APPLICATION  TODAY!