When people tour NOCCA, their first response is usually, "I wish I could've gone to school here." Well, now they can - at least for one very special afternoon! Join Chef Dana D'Anzi Tuohy for some hands-on work in NOCCA's Emeril Lagasse Foundation Culinary Arts Studio.
Chef Dana is the former Chef de Cuisine at Delmonico Steakhouse, the former Pastry Chef at Emeril's New Orleans Fish House, and the chair of NOCCA's Culinary Arts program. She'll teach you to make two classic holiday treats:
This class is limited to 15 students. Tuition includes hands-on instruction and a tasting of desserts, complete with a sampling of dessert wines. Students will go home with the Bûche de Noël that they've created in class!
NOTE: Cooking utensils and aprons will be provided. Please come dressed in proper attire, including long pants or a long skirt and closed-toed shoes.
When & Where
The NOCCA Institute
The New Orleans Center for Creative Arts (NOCCA) is a world-class educational institution that has been changing the lives of young people since 1973. Every year, this professional arts training center provides intensive instruction in Classical Music, Creative Writing, Culinary Arts, Dance, Drama, Jazz, Media Arts, Musical Theatre, Theatre Design, Vocal Music, Visual Arts, and academics to students from public, private, and parochial schools across Louisiana. Students attend via schoolday, after-school, weekend, and summer sessions. Admission to NOCCA is by audition, and there is no tuition.
The NOCCA Institute provides supplemental funding for NOCCA students and advocacy for NOCCA’s world-class program. Some of the Institute’s more notable endeavors include: a year-round Financial Aid Program, an Artists-in-Residence Program, capital campaigns for NOCCA’s state-of-the-art campus, and numerous arts programs for the general public.