This past weekend, Cafe Reconcile joined over 50 other legendary eateries at the French Market for the 2012 New Orleans Roadfood Festival. On Friday night, the sold-out Kickoff Party at the Royal Sonesta Hotel started the weekend off with a bang. Guests of the event mingled with Poppy Tooker, host of public radio’s “Louisiana Eats,” Lynne Rossetto Kasper, host of “The Splendid Table,” and our very own Chef Joe over cocktails and Big Easy hors d’oeuvres.

On Saturday and Sunday, thousands of locals and tourists swarmed the French Market to partake in the free festivities. Staff, students, and volunteers manned our booth selling Roast Beef Debris Po-boys and our famous Bananas Foster Bread Pudding. Chef Joe demonstrated the Bread Pudding recipe on both days with the help of several student-assistants.

By the end of the second day, Reconcile had sold out of all our po-boys and made more than double the profits we had the year before. Thanks to all those who worked behind the booth and for those who tried our fare!

Chef Joe demos Bananas Foster Bread Pudding with Jonas and Alexander

Team Reconcile!

Jonas and Alexander enjoy a well-earned lunch break

Outside the rain poured and the thunder rumbled, but inside Café Reconcile, the students were smiling this morning.  Chef Vinny, the Executive Chef at the Ritz-Carlton, arrived early this morning with Pastry Chef Thomas, Chef de Cuisine Emily, and Charlie Shed, the Director of Food and Beverage.

Chefs Vinny and Emily began the demonstration with a healthy pan-seared mahi-mahi with a fennel and orange vinaigrette over baby greens.  As the fish finished cooking in the oven, both chefs shared how they worked their way through the culinary world.  Cooking, they warned, is not just a job: it is a passion.  There are many years of low wages, long hours, and missed holidays before all that hard work pays off.  But the work is worth it if you love it, as they clearly do.

Pastry Chef Thomas followed with a fiery demonstration of bananas foster over a piece of succulent cheesecake. To wrap up the morning, Mr. Shed gave our students some insider tips on how to impress an interviewer.  A decision can be made in the first thirty seconds of an interview, so eye contact, formal dress, and a great smile are absolutely essential.

It was a busy morning filled with a lot of great information and even more wonderful food!

Chefs Vinny and Emily prep the fennel for the mahi-mahi

Chef Thomas heats up the kitchen!

Pan-seared mahi-mahi with a spread of fennel and orange vinaigrette over baby greens

The Director of Food and Beverage shares his secrets

The students listen closely to soak up all the interview tips

Wil'nika brings some sunshine to the rainy day!

Chef Chip Flanagan, executive chef of Ralph’s on the Park, made music in the kitchen as Reconcile’s March Signature Chef.  Arriving right after breakfast, Chef demonstrated his creamy crawfish pasta made with homemade tagliatelle and his crispy crab beignets .  The students watched, devoured the sample, and then joined right in to help replicate the dish.

Chef Chip took his time explaining the proper cutting techniques and different cooking methods used to prepare each ingredient.  He even worked directly with our student, Dedrick, who will be interning at Ralph’s on the Park come Monday morning!  After lots of prep and assembly-line teamwork, the doors opened at 11:00am and the crowds flooded in.  It was a packed house all day and guests munched on free crab beignets as they waited to be seated.  The energy was high and the praise for the special was echoed throughout our small cafe.  We even had live entertainment as the Wesleyan Spirits surprised our guests and staff with some fabulous a capella!

As always, this Signature Chef Thursday was a lot of fun for all involved.  Thank you to Chef Chip and all those who came out to support our students!

Students watch as Chef Chip cooks up some veggies

Dedrick works with his new supervisor: His internship with Ralph's on the Park starts Monday!

Looks like they like it!

Dedrick and Alexander enjoy the fruits of their labor

The final product!

Cody and Wilnika smile with Chef over a job well done

The Credit Union National Association visited New Orleans this week for a National Conference and spent their Wednesday at Cafe Reconcile. Over breakfast, they discussed the “word of the day” with our students and then moved across the street to our office building for an all-day marketing plan competition.

The CUNA members were split into three teams and asked to produce a marketing plan for Reconcile’s catering services that would be presented and voted upon at the end of the day. Set-up to mimic the popular TV show, The Apprentice, judges were to assess the three plans and “hire” a winning team. Reconcile’s very own Dave Emond (Director of Development) and James Zelaya (General Manager) were joined by Temple Ruff of Mudbug Media to act as our Donald Trump.

All three presentations were full of innovative ideas but, in the end, Team Three was the only one to hear the precious words, “you’re hired!” In actuality, none of the teams were given the full, Trump-style firing, as ideas from all three of the teams will be incorporated in Reconcile’s future Marketing plans. Thank you to all the CUNA participants!

"Word of the Day" discussion

Sharing ideas over breakfast

Shakendra speaks to a table full of CUNA members

Learn how to make Smothered Pork Chops!
A Cafe Reconcile favorite, this recipe makes 8-10 servings.