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.

On the morning of December 18, all of us at Café Reconcile were treated to a demonstration by six chefs from the Ritz-Carlton New Orleans.  Executive Chef Mat Murphy, a longtime supporter of Reconcile, brought his entire team to dazzle students and staff with their knowledge, skill and passion. 

The chefs started their demonstration by talking about their own personal experiences in the culinary industry and how many of them started in the kitchen as dishwashers, taking advantage of opportunities to work their way up and learn new skills in the kitchen.  They also introduced terms and techniques related to fine dining that will benefit students who hope to work in a kitchen like the Ritz-Carlton’s.

The chefs planned two demonstrations, one entrée and one dessert.  The entrée was Blackened Redfish over Crabmeat and Crawfish Risotto.  As Chef Norman prepared the Redfish he talked about the best way to cook a piece a fish and how to present the finished product in the most attractive way.  Moving on to the risotto, the chefs described how things are cooked in a large kitchen and the steps they take to make sure their dishes are of the highest quality. 

The dessert was a Strawberry Panna Cotta.  Panna Cotta is similar to custard and literally means “cooked cream” in Italian.  It is a mixture of cream, a flavoring of your choice, and gelatin.  Chef Thomas taught the students how to work with gelatin, and how it can create some amazing desserts. 

We would like to thank Chef Mat and his entire staff from the Ritz-Carlton New Orleans for their delicious demonstrations and their strong support of our mission to build hope and change lives!

Last Thursday was a night to be remembered. The Zach Strief Dream Big Foundation hosted the “Big Night Out,” a gala event at Generations Hall to benefit Café Reconcile. The event featured silent and live auctions as well as 16 local caterers. More than 900 fans and supporters attended, including 20 members of the undefeated New Orleans Saints.

Zach Strief is in his fourth year as an offensive tackle for the Saints. Along with his wife Mandy, a Louisiana native, he founded the Dream Big Foundation in 2006 as a way to give back to the greater New Orleans community. “The goal of the Dream Big Foundation is to enrich the lives of children in our community,” Strief said. “We’ve come together and made a tremendous show of support here tonight.”

Café Reconcile is a nonprofit restaurant that uses innovative strategies to provide life skills and job training to youth from highly distressed communities in the New Orleans area. Many of Reconcile’s students arrive facing extreme hardships such as poverty, homelessness, violence and participation in the juvenile justice system. Through the years, Reconcile New Orleans has provided more than 500 youth with an opportunity to enact positive changes in their lives.

Sr. Mary Lou Specha, Executive Director of Reconcile New Orleans, said: “We’re so grateful to Zach and Mandy for their commitment to our mission. Working together we are building hope and changing lives for young people in New Orleans.”

A check presentation ceremony is scheduled for Tuesday, December 22 at Cafe Reconcile.

To learn more about the Zach Strief Dream Big Foundation, please visit: www.dreambignola.com.