$10 from Each Dish Sold to Help Build New Teaching Kitchen at NOCCA
$100,000 Grant from Emeril Lagasse Foundation to Complete Culinary Arts Center
NEW ORLEANS (September 10, 2010) – Emeril Lagasse Foundation invited aspiring young culinary students at New Orleans Center for Creative Arts (NOCCA) to create an original dish inspired by the traditions of Louisiana’s Creole cuisine. Chef Emeril Lagasse and a panel of New Orleans chefs and restaurateurs will select the winning dish from three finalists based on taste, presentation, creativity, use of fresh, seasonal ingredients and representation of Louisiana’s cuisine.
Emeril Lagasse Foundation also announced today a $100,000 grant to fund the final stages in the development of a four-year culinary arts program at NOCCA. Emeril Lagasse Foundation is the founding partner in the effort to establish a four-year culinary arts program for high school students and has granted over $500,000 to develop curriculum for the program. The school is expected to admit its first students to the culinary arts program in spring 2011.
Emeril Lagasse Foundation presents “A Dish That Makes a Difference”
Congratulations to the three NOCCA culinary arts students whose winning dishes will be served at Emeril’s restaurants across the country this October. For each dish sold, Emeril’s restaurants will donate $10 to Emeril Lagasse Foundation fund for the construction of a new culinary arts teaching kitchen at NOCCA.
by Victoria Farmer
by Chayil Johnson
by Janeé Taylor
Available on the menu at Emeril’s restaurants October 1 – 31.
New Orleans – Emeril’s, NOLA, Emeril’s Delmonico
Orlando – Emeril’s Orlando, Emeril’s Tchoup Chop
Miami – Emeril’s Miami Beach
Las Vegas – Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10
Learn more and download the recipes at emeril.org/dish.