Chef Jean-Marc Sens knows how to capture a crowd: demonstrate the process and then put your audience to work! The French chef with his very thick French accent demonstrated how to prepare an apple clafouti by engaging our students throughout the entire process. An assembly line of apple peelers and cutters formed as Chef taught the students how to flambé the fruit. Though the calfouti needed an hour in the oven, Chef Jean-Marc didn’t want the students to go without a tasting, so he finished his demonstration by letting the students cook, flip, and eat their own crêpes. As it turns out, “yum” means the same thing in French as it does in English!

Chef explains that in France, crepes are served on Candlemas (La Chandeleur)

Eddison carefully pours the batter as Chef stirs

Everyone helps prepare the apples!

Students stand back as Dedrick learns to flambe

Eager students watch as the batter and apples are poured into the pan

Yummy!!!!

Just in time for Valentine’s Day and Mardi Gras, learn how to make Shrimp with Cheese Grits courtesy of Devie Friedman! Cheese grits recipe courtesy of The Plantation Cookbook.  Makes 8 servings.

Cafe Reconcile students got a sweet treat from an old friend this morning when Julie Barreda demonstrated how to prepare a classic Cuban dessert. Ms. Julie is a familiar face in our Cafe and this morning we learned a bit about our long-time volunteer’s life.

Born into a Cuban family, Julie recounted stories of her mother making flan as she demonstrated the very simple and yet beautifully elegant dessert. Several of the students helped her mix the eggs and sugar and cook the caramel, but Mikeal took on the challenge of flipping the pan to transfer the yummy dessert to the plate. Though he flipped the flan perfectly, it didn’t stay on the dish for long: staff and students alike devoured their samples in no time at all!

Victoria makes caramel as Julie mixes eggs

Alfred smiles in anticipation!

Mikeal transfers the flan with perfect form

Beautiful!

That's a satisfied sampler!

It’s not every day that we see a full-grown pig in our Cafe, but thanks to Reconcile graduate Michael Lewis, our students were able to watch the pig-roast process from start to finish.

Mike graduated from Reconcile’s program last year and is already moving up the ranks in John Besh’s Restaurant August. On Friday, Mike returned to the Cafe with a whole Mangalista pig that he had purchased to donate to Reconcile. He then spent the morning masterfully demonstrating how to appropriately butcher the meat and prepare it for roasting. He returned this week to finish preparations and, after six hours in the oven, Mike removed a beautiful golden-brown, Jambalaya-stuffed Cochon de Lait with Sweet Mae Sauce.

Not only were our guests treated to a delicious special, but our students were able to witness a graduate in action. With both masterful knife skills and a generous heart, Mike is certainly someone for current Reconcile students to emulate!

On a related note, before Mike purchased the pig, he was unaware that he had already been chosen by Chef John Besh to accompany him to the Super Bowl. It’s amazing how kindness is repaid in kindness. Congrats, Mike!!

Some students are more squeemish than others. Laquante and Victoria dive right in!

Graduate Michael Lewis poses with Chefs Joe and Curtis before the first cut!

Michael works with great precision

success!

The final product!

Cafe Reconcile is excited to be under new leadership! Glen Armantrout has been named Interim Executive Director.

Glen was born in New Orleans and worked his way through school at LSU. A firm believer in the idea that a person and a business must be a part of the community in which they live and represent, Glen recognizes and attributes some of his success to the long underlying culture of this city.

An incredibly successful entrepreneur and businessperson, Glen has always been involved in the restaurant industry. He led the evolution and expansion of Acme Oyster House, he has been a dedicated Board Director of the Louisiana Restaurant Association, and he serves as Legislative Chairman and Education Foundation Chairman. He is the Director of Operations for Creole Cuisine Restaurant Concepts as well as the President and CEO of RGA Concepts, a restaurant consulting firm.

Glen is no stranger to Reconcile, either. He has been a member of both the Board and the Advisory Board. He has sought out resources from across the industry as well as leveraging personal and business relationships to develop the program for our students. He was instrumental in creating the “Culinary Nights” fundraising events and in fundraising efforts for the Capital Campaign.

Glen’s involvement has earned him numerous awards and accolades but he takes most enjoyment from the service and smiles of those charities and people who directly benefit from his community dedication. We are very excited to have him on board here at Reconcile and we look forward to his uniquely qualified and proactive leadership!