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.

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!