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Culinary Corps non-profit outreach trips

CulinaryCorps

A non-profit organization that launches volunteer outreach trips for culinary professionals, is recruiting two more "good" cooks to join us for our last trip this year to New Orleans, LA.

Combining food-centered volunteer projects with culinary educational activities, CulinaryCorps provides team members with an opportunity to transform their kitchen skills and passion for food into community outreach tools. For a more complete overview of the organization, please go to our website at www.culinarycorps.org

CulinaryCorps invites eligible culinary students and professionals to join our upcoming volunteer outreach trips to New Orleans.

WHAT:   A week-long volunteer outreach trip that brings your cooking skills to the front lines of  the rebuilding efforts in New  Orleans.

WHEN:   November 30 - December 7, 2007

WHERE:  New Orleans, LA

TRIP FEE:  $375 (professional) $300 (recent graduate/student). Partial scholarships may be  available, please inquire.  Includes meals, housing, transportation in NOLA and activities. 
Please note: fee does not include transportation to New Orleans.

WORKING ITINERARY:

  • Friday, November 30th: Tour of impact, Po'Boy Extravaganza at Parkway Bakery
  • Saturday, December 1st: Hosts of the Holy Angels Farmers Market Fundraising Brunch, Shrimp Boil with Joey Fonseca of Outlaw Catfish
  • Sunday, September 16th:   Brunch and Dinner Creation at Emergency Communities in the Lower 9th Ward
  • Monday, September 17th: Breakfast, Lunch and Dinner Creation at Emergency Communities
  • Tuesday, September 18th: Crescent City Farmers Market Day with Samuel Green Charter School, French Quarter Free Time
  • Wednesday, September 19th: Kitchen Mentoring and Meal Creation at Habitat for Humanity's Camp Hope
  • Thursday, September 20th: Cooking and student mentoring at Café Reconcile – Farewell Dinner at Savvy Gourmet with Chef Frank Brigtsen

APPLICATION DEADLINE: November 1st, 2007 (See attached application for instructions)
MORE DETAILS AT: www.culinarycorps.org


submitted: October 17, 2007

 

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