$325,000 Dedicated to Culinary Training, Education and Schoolyard Gardens

NEW ORLEANS, LA (September 29, 2008) – Emeril Lagasse Foundation (ELF) today announced $325,000 in grants to be awarded to nonprofit programs in the New Orleans area, bringing the Foundation’s total contributions to Gulf Coast organizations to over $2.3 million. The Foundation extends its partnership with the New Orleans Center for the Creative Arts (NOCCA) to establish the city’s first comprehensive 4-year professional training program in culinary arts for high school students.  Other grants will provide New Orleans youth with nutrition, gardening, and food studies, as well as culinary and life skills development.

Following the success of two summer pilot sessions held in 2007 and 2008, NOCCA is adding a four-year culinary arts program to its specialized curriculum.  As a founding partner in this collaborative effort, Chef Emeril Lagasse and his foundation affirm their commitment to this ambitious project, through a lead gift in the amount of $225,000 to help launch and develop the curriculum, in partnership with Lagasse’s alma mater Johnson & Wales University.

“The Emeril Lagasse Foundation is proud to support excellent and innovative programs in our New Orleans community.  These organizations continue to raise awareness of how essential fresh and nutritious foods are to our lives and our culture, and through these grants, Chef Emeril brings his passion for food and education to our city’s young people,” says Kristin Shannon, Executive Director.

For the third year, the Foundation continues its investment to the social enterprise and hospitality training program at Covenant House / Covenant Café, with an annual grant of over $20,000.  This program improves economic and education prospects by teaching hands-on restaurant skills and job readiness training.  Many interns have successfully achieved permanent employment, or continue to pursue education in the New Orleans hospitality market.

With a special interest in educating youth on healthful food choices, food origins, nutrition and the importance of eating fresh local produce and farm products, the foundation commits $25,000 to Parkway Partners to fund the installation of three new schoolyard gardens and education programs at James Weldon Johnson Charter, Lusher Middle/High Charter, and James M. Singleton Charter in Central City.  This grant will also support the installation of fruit trees and orchards at Andrew Wilson Charter and Ben Franklin Elementary Math & Science.  Additionally, a grant to Good Shepherd School will continue to fund the Graduate Support Program, which guides 7^th grade students through the admissions and placement process at excellent area high schools.

This funding is made possible from dollars raised at the foundation’s annual event Carnivale du Vin.  Since its inception in 2005, Carnivale du Vin has been ranked by Wine Spectator as one of the “Top Ten U.S. Charity Auctions,” raising nearly $6 million total. The fourth annual event will be held on November 15, 2008 at the Hilton New Orleans Riverside.  For more information, or to purchase tickets, please visit www.carnivaleduvin.com.

Nola is proud to once again participate in the New Orleans Wine and Food Festival during its seventeenth production, May 20th – 24th.  This year, Nola is teaming up with California-based Hyde de Villaine, and Oakville East for a private winery dinner, and will be featuring the best and most unique labels these vintners have to offer.  Nola sommelier John Hoff and Chef de Cuisine Mike Ruoss are working together to create the perfect blend of culinary flavors to pair with these outstanding wines.  The dinner will take place on Wednesday, May 21st.  Tickets can be purchased by calling our reservationist at (504) 522-NOLA.

Premiere Wine Auction Generates Over $2 Million for the Children of the Gulf Coast Region

NEW ORLEANS, LA (November 9, 2007) – Carnivale du Vin, the premiere wine auction and fundraiser in New Orleans rated “Top 10” in the Nation by Wine Spectator magazine, raised over $2 million dollars for the Emeril Lagasse Foundation, to benefit children’s education programs in the Gulf Coast region. To mark the occasion, Chef Emeril Lagasse welcomed an all-star cast of chefs and vintners to New Orleans for a weekend of incredible dining, music, art and wine.

Carnivale officially commenced as Fred and Carol Schrader of Schrader Cellars uncorked their Carnivale du Vin bottling, Vieux-Os Old Vine Zinfandel 2004, with Chef Emeril and his team of ten Chefs de Cuisine serving hors d’oeuvres during the “Bacchus” reception. Read more »

This Summer, ELF was proud collaborate and fund a 2-week intensive pilot program for 13 high school students. A guest instructor from Chef Emeril’s alma mater Johnson and Wales University taught the session.

New Orleans Center for Creative Arts (NOCCA) is seeking to add a four-year Culinary Arts program to its specialized arts curriculum. In the school’s over 30 year history, each time it has added a discipline, it started as a pilot program in the June Intensive session. Read more »

Celebrity chef Emeril Lagasse says he’s more concerned than ever about Gulf Coast children and hopes the more than $500,000 in grants he’s committing for culinary education and summer camp programs will help to enrich lives tattered since Hurricanes Katrina and Rita.”These kids are the future. They’re the future of New Orleans,” said Lagasse, after announcing the grants at one of his two New Orleans restaurants. Read more »

Total Granted Since January 2006 is Now Over $1 millionNEW ORLEANS, LA (May 9, 2007) – Chef Emeril Lagasse announced today over $500,000 in grants donated by his Foundation toward culinary education and children’s summer programs in the New Orleans area at a reception at Emeril’s Restaurant. With this round of grants, over $1 million has been awarded by the Emeril Lagasse Foundation to New Orleans children’s organizations since January 2006.The programs receiving support will provide New Orleans youth with fun, safe and educational activities during summer break and allow for capital improvement of existing innovative projects. St. Michael Special School, a longtime beneficiary of Chef Emeril Lagasse, will receive funds to renovate its life skills academic lab and kitchen. The Edible Schoolyard at Green Charter School will be able to build an outdoor classroom to serve as the focal point of its edible garden. Read more »

– February 13th Benefiting St. Michael Special School –
New Orleans, LA (January 5, 2007) – Some of New Orleans’ best-known and most talented chefs will come together to cook, teach, entertain and serve up an amazing lunch for local food lovers at the 30th Annual “Chefs’ Charity for Children” fundraiser. It will be held on Tuesday, February 13, 2007 from 10:00 am until 2:00 pm at the Hilton New Orleans Riverside Hotel.
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Chef Emeril Lagasse combined several of his passions — including his dedication to helping students pursue a career in culinary arts and his appreciation for the sport of golf — when he returned to his alma mater, Johnson & Wales University, for the 4th Annual Emeril Lagasse Golf Classic benefiting his endowed scholarship fund. The tournament raised more than $503,000, bringing the four-year event total to just over $1.6 million dollars.
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New Orleans today is a volatile mix of anger and hope. The anger surges from the raw memories and broken promises that linger in the wake of hurricane Katrina. The hope blooms from events such as Carnivale du Vin, which raised more than $2.5 million to benefit the city’s children in a star-studded culinary event in October. ( Wine Spectator was among the event’s sponsors.)
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Gala and Auction Raises Record Amount for New Orleans
NEW ORLEANS, LA (October 30, 2006) – Carnivale du Vin, a culinary event and fundraiser for the Emeril Lagasse Foundation raised over $2.5 million dollars to benefit children in the New Orleans area. The sold-out event began with a reception showcasing the chefs of all nine of Emeril’s restaurants, and special Carnivale du Vin bottling, created by honorary event “Bacchus” Jim Clendenen of Au Bon Climat. Afterwards, there was a five course seated dinner featuring food and wine pairings by the world’s top chefs Emeril Lagasse, Wolfgang Puck, Mario Batali, Lidia Bastianich and local pastry chef duo Tariq Hanna and Joel Dondis; with wines by some of the country’s most renowned vintners including Joseph Bastianich (Bastianich Vineyards), Grace and Ken Evenstad (Domaine Serene), Carol and Fred Schrader (Schrader Cellars), Jayson Woodbridge (Hundred Acre), and Suzie and Paul Frank (Gemstone Vineyards).
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