Back In Class

On this week’s show, we're going back to school for no ordinary education.

We begin with Chef Jeremiah Tower, whose book, Table Manners, offers a 21st century guide to being a better host and guest. Jeremiah’s lessons on etiquette — and “techiquette” — come from a decades-long career owning and operating restaurants from California to Hong Kong.

Food, Drink, Dining, CocktailsPoppy TookerJune 13, 2019New Orleans Center for Creative Arts, Culinary Arts Division, Emeril Lagasse, Dana Tuohy, Press Street fGardens, Marguerite Green, Press Street Station, Kelly Williams Brown, Adulting Hot to Become a Grown-up in 468 Easy(ish) StepsComment

Edible Education With Emeril

On this week's show, we go back to school for no ordinary education. We take an in-depth look at the New Orleans Center for Creative Arts (NOCCA) and their flourishing Culinary Arts division — the only chef's training program offered at the high school level in the nation.

It wasn't until recently that the culinary arts discipline was added to the Institute's curriculum. The program's inception was due, in no small part, to Chef Emeril Lagasse. For the behind-the-scenes story of how the program got its start, we meet Emeril at Press Street Station on NOCCA's campus.

Drink, DiningPoppy TookerApril 4, 2019New Orleans Center for Creative Arts, Chef Emeril Lagasse, Sally Perry, Dana Tuohy, Press Street Gardens, Press Street Station, James Cullen, Louisiana Eats, Poppy tookerComment

Home

Contact Subscribe