Sign Up for Our E-Newsletter

The Cafe was loud with construction work, lunch preparations, and laughing students when a slim man in a chef’s coat quietly went to work filleting two giant, beautiful fish. One by one, students stopped what they were doing to watch the man wield his butcher knife with perfect precision and, within minutes, the whole room was silently observing the show in awe.

Chef Michael Ruoss of Camellia Grill, Salu, and Byblos, was the man in the chef’s coat and the fish he was preparing was the main ingredient of his Signature Chef Thursday special:BBQ Salmon Corn Maque Choux with Spicy Onion Rings and a basil aioli.

Chef Mike is no stranger to the cafe; he has employed Reconcile graduates at many of his restaurants over the years. Originally from Maine, Chef started as a dishwasher and moved up the ranks over time. When he uprooted to New Orleans, he got a job on the line at Emeril’s NOLA, eventually working his to Executive Chef. Today he is the corporate chef of 13 restaurants, a position he says he earned by “keeping his head down and showing up.”

After his very impressive demonstration, Chef Ruoss stuck around the cafe all day to cook with our students and Brandy, a graduate who works for Chef at Salu. As the lunch crowd shuffled in, the salmon started flying off the grill and onto the plates of our very happy customers. Signature Chef Thursdays are always exciting opportunities for our students to meet exceptional chefs from around the city and a great chance for our customers to try a different menu. Thanks to Chef Ruoss for a phenomenal day!

Chef Mike holds a captive audience

Chef shows Shayla and Edgar how to remove the bones from the salmon

Chef Mike smiles with Brandy, a Reconcile graduate employed at Salu

Chef Ruoss shows off the final product!

Life Skills students are happy to finish the sample plate!

Ariyauna and Lareal smile with the dessert special, a raspberry cream cheese tart

FOR IMMEDIATE RELEASE
May 16, 2012

Reconcile New Orleans Names Newly Elected Board of Directors

New Orleans, LA – Reconcile New Orleans, Inc., the nonprofit organization that operates Café Reconcile, proudly announces the following newly elected members of its Board of Directors:

Craig Cuccia
Founder
Café Reconcile

John Hazard
President
Capital Investment Management

Raynard Janeau
Houseman
Loews New Orleans Hotel

Brian Landry
Executive Chef
Borgne

Rodrick Miller
President
New Orleans Business Alliance

Virginia Miller
Principal
Beuerman Miller Fitagerald

Andrew Plauché Jr.
Partner/Attorney
Plauché Maselli Parkerson LLP

Rita Reed
CFO
FFC Capital Management

Gina Warner
Executive Director
Partnership for Youth Development

Reconcile New Orleans is a faith-based social enterprise that provides life skills, culinary training, and job placement services for disconnected youth in the greater New Orleans area. Since the inception of its innovative workforce development training program in 2000, well over 800 local youth have found gainful employment and career-track jobs in New Orleans’ thriving hospitality and tourism industry.

The organization recently embarked on an ambitious renovation and expansion of its historic Central City facility. When completed in December 2012, the five-story building will house a expanded and remodeled café; a 150-seat banquet and catering facility (sponsored by the Emeril Lagasse Foundation); 2,000 square feet of kitchen/training space; a Family Learning Center; a Business Incubator (sponsored by Shell); and expanded office space for staff.

To learn more, please visit www.reconcileneworleans.org.

Learn how to make Rice Dressing, courtesy of Marcelle Bienvenu.  Makes about ten servings.

Read More »

Jean-Mark Sens is quickly becoming a staple in the Reconcile student’s experience. The Nicholls State University Collection Development Librarian has now spent three mornings demonstrating French cuisine to our students and putting them to work as his sous chefs! This time, Chef prepared Salmon en Papillote: a simple, elegant, and healthy fish dish that can easily be replicated in the home.

Folding parchment paper into a package, Jean-Mark placed a small bit of olive oil on the bottom of the paper packet. He then layered mushrooms, a filet of salmon, and vegetables in a colorful arrangement and drizzled it all with olive oil. Folding up the edges of the packet, he explained that 15 minutes in the oven would be enough time to perfectly bake the fish for a easy and healthy meal. Once he had set the example, Jean-Mark invited our students to participate in the process and, before long, they were moving like lightening without need of his direction.

Merci, Jean-Mark, for another delightful display of French culture and cuisine!

Jean-Mark explains the importance of cutting in a uniform size

Students listen carefully

Lareal and Edgar watch and learn

After seeing the process twice, Lareal and Alisha jump right in!

Delicious and healthy!

Twenty chefs from the area have been honored as “New Orleans Rising Stars” by StarChefs.com, and twenty of our Reconcile students and graduates were there to see them honored.

The festivities began on Wednesday, when all of our current students and some graduates attended a ‘How to Make It’ panel where the rising star chefs discussed their experiences in the culinary world. Then, on Thursday afternoon, twenty students and graduates headed down to NOMA where they worked to help the honored chefs prepare their tasting menus for the award gala. The opportunity to work side by side with other young people who are quickly gaining recognition but who have also worked their way up the restaurant ranks is an invaluable experience. Our students represented Reconcile with absolute professionalism and they had fun doing it!

Also, special congratulations go to our new board member, Chef Brian Landry of Borgne, for being honored with the “Community” Award. What a proud night for Cafe Reconcile!

For more information, visit: www.starchefs.com.

Reaching for the stars!

The East Bank of the Mississippi River from Erato Street to Upper Poland Avenue was flanked with a spectacle of ships last week in commemoration of the War of 1821 and the Star-Spangled Banner. Tall ships from around the world were docking in our waters and, thanks to our partners at BP, Reconcile Life Skills Students were able to experience the excitement of Nola Navy Week for themselves!

Fifteen Reconcile students were given a private tour of the British Navy frigate, the HMS Montrose, Friday afternoon. They experienced everything from the grandeur of the giant ship to the less-than-majestic space of the sleeping quarters.

It was a beautiful day to get out of the classroom and a fun and unique bonding experience to prepare the students for their first day in the cafe!

All aboard!

Kearria takes the helm

Lunch preparations!

The whole crew

As the current Reconcile students packed up to leave at the end of the day, several familiar faces trickled into the cafe and were met with hugs, handshakes, and cries of congratulations. Fifteen students returned to Reconcile last night to receive their certificates of completion.

As Glen Armantrout, Interim Executive Director, announced the names of each student, the packed house roared with applause. When the standing ovation finally quieted down, Chef Joe began the ceremony with a prayer of thanksgiving and praise. Reconcile’s founder, Craig Cuccia, then gave a brief history of the program, telling the students that they were the “living bricks of Reconcile.”

Mental health specialist, Onassis Jones, then played the piano as Arianne Keelen, wife of case manager, Tyrone, brought down the house with her rendition of “You are the Wind Beneath my Wings.” So powerful was her song that guest speaker, Sally-Ann Roberts, refused to begin her speech before another round of applause was made in appreciation.

But when the anchorwoman of WWL-TV did begin to speak, she did so brilliantly. She spoke of the hard work of our students. She recognized their determination and praised their persistence. She told them to soar and she let them know that everyone in the room believed that they could fly. With these inspiring words in mind, Program Director Luke Crochet began the distribution of the certificates and every name called was met with a new explosion of support.

Graduate Markeita then took the podium as a representative student speaker. Addressing the audience without notes to guide her, Markeita spoke from her heart to share her experience in the program. Twenty-two years old, a mother, and homeless, Markeita told the audience that she entered the program knowing that it was her last opportunity. Now employed at Salu on Magazine Street, her life has drastically changed and her future is bright. When Glen Armantrout retook the podium to make his closing remarks with watery eyes, he did not need to explain to the sniffling audience why the student reflection was his favorite part of the evening.

After one last round of applause, family, friends, staff, graduates, and board members finally walked across the street for refreshments and camaraderie. As the noise level grew and the cake was cut, one graduate, Eddie, remarked that even though his family was unable to attend the ceremony, his “Reconcile family” was there in full force. And what a joyful family it is.

Glen Armantrout welcomes our guests

Rochelle (now a floor trainer at Reconcile) enters the ceremony to a cheering crowd

Sally-Ann Roberts inspires the room

Eddie shows off his diploma!

Markeita shares her personal experience

Graduation is a family affair!

Congratulations, Graduates!!

New Orleans has been teeming with visitors this weekend and today the city is practically painted blue with the fans and fanatics excited to cheer on their teams at the Superdome for the Final Four.  Thanks to Bill Cesare, a new friend to Reconcile from Rhode Island, several of our students will be able to take in the excitement!  Bill visited the cafe for lunch today to deliver four tickets to both the semi-final and final games of the tournament.  Students who recently volunteered at Reconcile events were chosen as the recipients and we can’t wait to hear about their experience!

Lucky students ready to watch some basketball!

Learn how to make Glazed Fresh Strawberry Pizza Pie, courtesy of Holly Clegg.

Serves 12 to 16

Read More »

Chef Pete, Executive Chef of Desire Oyster & Bistro Bar in the Royal Sonesta Hotel, has a college degree in mathematics. And to earn the PhD he thought he wanted, he started working in restaurants to pay his way through graduate school. Somewhere along the way, Chef Pete’s passion for cooking trumped his love of numbers and he hasn’t left the kitchen since (lucky for us!)

Today, Chef Pete demonstrated his famous Shrimp and Grits to our Reconcile students. Creamy yellow stone ground grits, bits of juicy tasso ham, savory roasted red peppers, and local Gulf shrimp tossed in an unbelievable Alfredo sauce had our students going wild for the samples. But before they got to eat, Reconcile students learned the meaning of terms like “brine,” how to practice proper sanitation practices, and safe cutting techniques.

All their new knowledge was then put to the test when Chef Pete waved goodbye and left them with the responsibility of reproducing the dish for our hungry guests!

Eva is excited for the demo!

Chef Pete and students stir the Alfredo sauce

Interim ED, Glen, jumps in to watch with Terrencio, Glennisha, and Eva!

Steve is put in charge of watching the sauce

Everyone wants a closer view of the sizzling shrimp!

Glennisha is happy to take care of the leftover samples!