Meet Chef Anthony Spizale, Executive Chef of the Omni Royal Hotel located in the French Quarter and its historic restaurant, The Rib Room.  Anthony is a big supporter of Café Reconcile and currently employs four recent graduates in the dining room and kitchen of the Rib Room. 

The Rib Room will be celebrating its fiftieth anniversary this year.  It opened in October of 1960 when a presidential campaign was raging between Richard Nixon and John F. Kennedy and John Glenn was two years away from being the first American to orbit the earth.  It opened as the restaurant of the Royal Orleans Hotel and soon became one of the prominent lunch spots for businessmen in the city.  The restaurant focused on red meat so it would not need to compete with the local and popular Creole restaurants.  Chef Anthony started nineteen years ago as a first year culinary student at Delgado’s Culinary Arts Program.  Chef Anthony became Executive Chef of the Omni in 2000.   

Born and raised in New Orleans, it took little time for Chef Anthony’s talents to be recognized as Executive Chef of the Rib Room.  He was named the 2001 Chef of the Year for the Omni Hotel Corporation and in 2003 was named one of the five “Chefs to Watch” for 2003 by Louisiana Cookin’ Magazine.  Chef Anthony won the “Best in Show” Award in 2008 at the New Orleans Food and Wine Experience and repeated the award in 2009 also winning the “Best Presentation Category”.

Chef Anthony over the years had hired three Café Reconcile graduates who never worked out to their full potential.  It was at the 2009 Louisiana Cookin’ Magazine “Chefs to Watch” dinner where Chef Anthony, who was coordinating all the different chefs, spoke with Executive Chef of Café Reconcile, Chef Joe.  Anthony offered to come into the Café to do a cooking demonstration for the students.  Anthony came in and showed students how to make Crab Cakes.  In addition to the demonstration Anthony brought the General Manager of the Omni Royal Hotel, Steve Ferran, who spoke to the students about what he looks for in a good employee.  It got all the students excited because they realized what they learn in the café would transfer to a workplace as nice as the Omni Hotel.  After the demonstrations two students were able to do their internships at the Rib Room.  They did such a good job they were hired.  There are currently four Café Reconcile graduates who work in the kitchen and dining room of the Rib Room.

Chef Anthony says that both sides benefit from hiring students from Reconcile.  Students work in a nice place where they make good money, work at a fast pace, and have learned the skills in the café to be successful and overcome challenges.  The restaurant benefits because they are supporting the youth of New Orleans and they get enthusiastic workers who are ready to learn new things.  Chef Anthony said “The enthusiasm of the Café Reconcile students spreads to the other staff members and that has such a positive effect.”          

Chef Anthony will be hosting several dinners called “Sips in the City” that pair several course meals with different libations such as Southern Italian Wines or Scotch.  A portion of the proceeds from these dinners supports Café Reconcile.  The first dinner is Thursday March 18^th where the theme is Southern Italy.  The cost is $65 dollars per person.  To view the menu please visit http://www.ribroomneworleans.com/sips

Chef Anthony with Reconcile Graduates Michael and Will

On the evening of March 9, Reconcile New Orleans celebrated its second graduation of 2010 as eleven more students completed the Café Reconcile Program.  The café was packed as the ceremony started with a welcome from one of the night’s graduates, Geneka Jackson.

Geneka was followed by Café Reconcile Business Manager and the night’s emcee, Judy Lewis –Wallace, who offered a prayer for our graduates and their continued success.  Craig Cuccia, founder of Reconcile New Orleans, followed with a history of the organization.  He ended his remarks by telling the students to have confidence and take the time to build up others as they continue to improve themselves.  Cynthia Liggins-Thomas, a volunteer at the Café, sang “God Loves You.”  The lyrics of the song remind us that there will be tough times ahead but with faith and belief we can get through the adversity.

Derricka Sanchez, another of the night’s graduates introduced the night’s keynote speaker, Jerome Jupiter.  Mr. Jupiter is Director of Educational Services at the NOPLAY GED and Literacy Program.  NOPLAY is where Reconcile New Orleans students go to work towards their GED.  Mr. Jupiter explained his three ingredients of success: support, opportunity, and reinforcement.  Mr. Jupiter’s speech explained how with the support of family and friends and opportunity from the larger society everyone has an opportunity to be successful.  Once you are successful it is your own responsibility to sustain your success because you now possess the necessary tools.

The Certificates of Achievement were given out by Programs Director Donna Bowie and General Manager of Café Reconcile, David Giardina.  After the students received their certificates, Wilbert Gerard reflected on his experiences in the program.  He spoke about what the program meant to him, what he learned, and how his life and prospects for the future changed for the better.  Wilbert is now the Lead Sauté Chef at the Rib Room, the restaurant of the Omni Royal Hotel.  The evening ended with Donna Bowie wishing the graduates the best for their bright futures.

Congratulations to our eleven graduates: Passion, Joshua, Ronnisha, Wilbert, Geneka, Chris, Nyeshia, Taiwan, Derricka, Shawn, and Edwin!

Last week we were treated to a demonstration by Orlando Harris, Sous Chef at Café Adelaide. Chef Orlando has worked in some of the top restaurants in New Orleans, including Delmonico, Bacco, and Commander’s Palace. In addition to demonstrating how to make White Chocolate Buttermilk Biscuit Bread Pudding, Chef Orlando spoke about his life journey, including how he overcame many of the same obstacles that our students face. Chef Orlando was joined by Ray Bruce, the Director of Human Resources for the Loews Hotel.

Chef Orlando told the students that he knows what it’s like to be in their shoes. He dropped out of high school and did not know what kind of future awaited him. He also struggled with addiction. He realized a natural skill with the culinary arts and started pursuing his interest in the field, first a basic certification course and then a degree from Delgado’s Culinary School. Chef Orlando completed his formal education with a degree from The International Culinary School from the Art Institute of Atlanta. Orlando did not have a high school degree, but he now had a college degree. Mr. Bruce said that you will not meet anyone more passionate about cooking than Orlando’s. Even with all of the success he has enjoyed, Orlando continues to spend many of his days off studying the field, and further expanding his knowledge of the culinary arts. He came to Café Reconcile on his day off because he understands the importance of the choice Reconcile’s students are making to improve their lives.

Chef Orlando showed our students his White Chocolate Buttermilk Biscuit Bread Pudding, which is topped with a root beer sauce. It was an interesting experience for the students because it showed them that heating root beer with corn syrup changes the flavors and adds complexity to the dish. Chef Orlando also showed the students how to finely chiffonade mint to add to the presentation of the dish. The students raved about the taste of the dish and expressed that they wanted to experiment with foods and drinks that they didn’t think you could cook with.

Thank you, Chef Orlando and Mr. Bruce, for sharing your experience and your passion with our students. Your story inspired us, showing us how with hard work and determination lead to success.

In the January issue of Food Network Magazine, Chef Emeril Lagasse was asked to rank his top five New Orleans meals.  Cafe Reconcile’s Smothered Pork Chops (a Tuesday special) earned first place honors.  We’re excited to be honored by Chef Emeril.  Come on down on Tuesday to try them out!

The folks from National Public Radio stopped by the Cafe on Wednesday to get locals’ thoughts on what it means to be going to the superbowl. One of our students, Nyesha, was featured in the story, which was broadcast on the Friday edition of All Things Considered. Click here to listen.

Chef Carolyn Shelton joined our students in the Café on the morning of February 4th to speak with our students about what they need to do to create a bright future and to demonstrate her Zydeco Crab Cakes. Chef Carolyn has been featured on CNN, BET, and 60 Minutes. She currently resides in Lafayette, Louisiana.

Chef Carolyn was born in Louisiana and grew up in Texas learning how to cook Creole food from her mother who she said was the greatest influence on her life. Her mother made all her children believe that you can attain any goal with hard work and determination. Carolyn started her professional life as a flight attendant traveling the Pacific Rim where she was able to sample the diverse cuisine. Carolyn decided to change careers after working with youth in the Cabrini Green Housing Projects of Chicago, one of the most dangerous projects in the city. Carolyn believed that by teaching etiquette to young men and women this would build self esteem and they could use this foundation to create a successful life for themselves. Carolyn started opening Creole restaurants in Louisiana and worked with youth as an Etiquette Consultant.

Chef Carolyn spoke with our students at our breakfast discussion about her life and the different influences that helped her achieve so much success. She also told our students that the first step to success is to realize their personal value and how they can be positive influences for others. Chef Carolyn prepared her Zydeco Crab Cakes for our students and Café Reconcile’s daily special. They are “Zydeco” because they have some extra pepper and kick to them. As usual the crab cakes were a hot item at lunch. They sold out quickly.

Thank you Chef Carolyn for coming in to teach our students about Creole cuisine and the heights they can reach after our program.

For more information about Chef Carolyn Shelton and her newest cookbook, “Zydeco Blues and Gumbo,” visit her website www.chefcarolynshelton.info.

Cafe Reconcile is being featured as the cover story of the January issue of Liguorian Magazine, a national monthly publication of the Redemptorist fathers. Click here to read the story.

On the evening of January 5th in front of a large crowd Reconcile New Orleans graduated 11 more students from its culinary, hospitality, and life skills program.  The evening began with Brother Joseph Fragala, CFC reciting the “Prayer of Saint Francis.”  The prayer starts with the phrase “Lord make me an instrument of your peace,” and expresses how one can be an instrument of the Lord’s peace to others.  Brother Joe used this prayer to tell the students that they can be instruments of peace and agents of change in their communities. 

Life Skills Instructor Fenwick Broyard followed Brother Joe with a spoken word piece he wrote about the struggles the youth in New Orleans face.  Dramatically recited, the poem spoke about the structural problems of society and what needs to be done to fix them.  It ended in optimism about what our society can become if we build it together.

The keynote speaker was Criminal Court Judge Ben Willard, who spoke to the students about the different ways to prepare oneself for success.  Judge Willard made it easy for the students to remember this lesson by repeating the “5 P’s” also known as “Proper Preparation Prevents Poor Performance.”  Judge Willard congratulated our graduates for a job well done and wished them luck as they continue working to build bright futures.

The graduates received certificates of completion from Donna Bowie, David Giardina, and Sister Mary Lou Specha.  Students took an opportunity to speak about their experience, and graduate Nathaniel Witherspoon talked about how the program not only gave him skills but boosted his personal confidence.  Sister Mary Lou ended the evening telling the students to persevere, because once they get through a difficult time they will have learned more about themselves and be stronger for the experience.     

Congratulations to our graduates Roshawn, Derrick, Angel, Ryan, Rochelle, Tyree, Nathaniel, George, Ronald, Cory, and Javonda!

We were excited to see a post on the popular local dining blog “NOLA Eats,” appearing shortly after Christmas.  Guest columnist Daniele showed in her blog that vegetarians can indeed enjoy a great meal here at Reconcile! Click here to read the post.

The upcoming expansion of Reconcile’s facility and programs made headlines on December 26, when the Times-Picayune’s David Hammer did a feature story on the project. Click here to read the story on Nola.com.