The New Orleans Wine & Food Experience is a non-profit organization.
In an effort to fight hunger and support culinary education, the 2013 beneficiaries will share 100% of the proceeds. Second Harvest Food Bank of Greater New Orleans and Acadiana will receive 40% and the following will share the remaining 60%: the Louisiana Restaurant Association Education Foundation's ProStart Program, Delgado Culinary Arts School, New Orleans Center for the Creative Arts' Culinary Program, the John Folse Culinary Institute and the Edible Schoolyard New Orleans.
Beneficiaries of the 2013 Event:
Second Harvest Food Bank
Second Harvest Food Bank of Greater New Orleans and Acadiana is leading the fight against hunger in south Louisiana through food distribution, education, advocacy and disaster response. Annually, Second Harvest serves approximately 263,000 people through 240 nonprofit and faith-based agencies across 23 south Louisiana parishes.
The University of New Orleans, School of Hotel, Restaurant & Tourism
The UNO HRT Program provides students with the foremost in hospitality and tourism education, which involves individual growth and leadership skills, and professional knowledge of the hospitality and tourism industry.
Louisiana Restaurant Association Education Foundation ProStart® Program
ProStart is a two-year career-building program for high school students who are looking to enter careers in the restaurant industry.
The John Folse Culinary Institute
The John Folse Culinary Institute is dedicated to the preservation and advancement of Louisiana’s rich culinary heritage. NOWFE’s annual donation funds a scholarship for the top culinary students to travel to the Bocuse Institute, in France, where they get hands-on experience with the French roots of Louisiana culinary traditions.
Delgado Community College, School of Culinary Arts
Culinary Arts is one of Delgado’s premier programs, training students for careers in the food services and the restaurant industry.
NOCCA’s Culinary Arts Program
The New Orleans Center for Creative Arts is Louisiana’s high school conservatory. NOCCA’s Culinary Arts Program offers an intensive summer program for young artist/chefs in collaboration with the Emeril Lagasse Foundation and Johnson & Wales University. NOCCA is developing a four-year Culinary Arts high school curriculum to be taught via NOCCA’s master apprentice tradition.
Edible Schoolyard New Orleans (ESY NOLA) changes the way children eat, learn and live at FirstLine Schools in New Orleans, through a comprehensive, hands-on food education program that integrates organic gardening and seasonal cooking into the school curriculum, culture and cafeteria food programs. Our schoolyard gardens, teaching kitchens and reformed school cafeteria menus involve students in all aspects of growing, harvesting, preparing and enjoying food together, as a means of awakening their senses, cultivating a school environment that promotes a sense of pride and responsibility for our land and natural resources, and developing a love of fresh, seasonal foods.
Interested in becoming a NOWFE Beneficiary?
For more information please contact Jamie Peckenpaugh at Jamie@nowfe.com or call 504.529.WINE (9463).
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