new orleans – Now in its fifth year, New Orleans Center for Creative Arts recently hosted 14 students from across Louisiana to receiving intensive, hands-on training in culinary arts as part of NOCCA’s Summer Conservatory. The Conservatory was created in partnership with the NOCCA Institute, Johnson and Wales University and the Emeril Lagasse Foundation.

Classes were held in the new Emeril Lagasse Foundation Culinary Arts Studio at NOCCA, and the curriculum was adapted from one developed by Johnson and Wales. The program taught professional Culinary Arts skills based on NOCCA’s rigorous training model, which centers on mentorship, technical grounding, critique and collaboration.

Students gained experience in knife and equipment skills, various cooking techniques, developing menus and presenting and plating food. The session ended with a practicum exam and the Celebration Tasting.

Chayil Johnson from LaPlace particpated in the program for the second year in a row.