Ruth Reichl, editor-in-chief of Gourmet Magazine, helped our recruiting efforts in her weekly e-newsletter, The Gourmet Weekly. Proudly displaying flats of luscious LA strawberries, CulinaryCorps alumni Summer and Danielle were our photogenic ambassadors. Take a peek at the shout-out here.
June 2008 Trip
Anyone who has been to New Orleans between March and June knows that “boil” takes on a whole new meaning. The June trip will find us having our own private crawfish boil at the historic House on Bayou Road with the help of Slow Food rising-star Poppy Tooker and featuring the Bayou beauties from the nets of Joey Fonseca of Des Allmandes Seafood. To prep for the event, we thought a short lesson on crawfish technique would be useful. Chowhound does a good job demonstrating the “speed” method but rest assured, they are as many cheap oakley sunglasses ways to devour a crawfish as there are backyard boils in Spring.
CulinaryCorps invites eligible culinary students and professionals to join our fifth volunteer outreach trip to New Orleans, LA and MS Gulf Coast from June 1-6, 2008.
Currently, a team of twelve cooks, culinary students and food professionals is being selected to volunteer their time and kitchen skills to food-related community projects cheap oakley sunglasses invaluable to the area’s rebuilding efforts. Beyond our service activities, participants will be immersed in the vital culinary culture of the region. Each trip aims to provide both cultural exchange and service opportunities to cooks who believe that good food can lead to great change.
If you are a student, alumni or culinary professional who would like to transform your passion for food into an opportunity to provide support and solidarity, please apply today!
WHEN: June 1-6, 2008
WHERE: New Orleans, Louisiana and MS Gulf Coast
COST: $300 (students) $375 (professionals) + Airfare (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. Commitment to volunteer expectations.
HOW DOES IT WORK: Each day, CulinaryCorps lends their manpower and enthusiasm to a specific project partner. Tentative projects include: Cooking in the Camp Hope Kitchen, Habitat for Humanity’s Volunteer Housing, Headlining the Slow Food Strawberry Festival Fundraiser in Ocean Springs, MS, working with the Edible Schoolyard New Orleans and preparing lunch alongside the students of Cafe Reconcile. Volunteers will http://www.oakleyonorder.com/ also have the opportunity to learn about the culinary heritage of the city through classes, lectures and tours. The most recent trips have 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 firstname.lastname@example.org
TO APPLY: Fill out the 2008-june-culinarycorps-application.doc and return it to email@example.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 with the full itinerary will be e-mailed to you three weeks before the trip.
THESE SLOTS FILL UP QUICKLY…APPLY TODAY.
Please click on the following link to complete the 2008-june-culinarycorps-application.doc
Please send all completed applications to firstname.lastname@example.org
Many thanks to all of you who have inquired about our upcoming trips. We are pleased to announce that CulinaryCorps will be returning to New Orleans and the Mississippi Gulf coast from:
June 1-6, 2008
We will be recruiting 12 culinary volunteers to join us for this week of service, education and connection.
Applications will be available on line March 1, 2008. Cost per participant (not including airfare) is $300 for students/recent culinary school graduates and $375 for professionals – includes housing, meals and transport in NOLA.