Tuesday, July 26, 2011

New Orleans JCC Offers Children Culinary Arts
SJLMAGTuesday, July 26, 2011

Chef Brack May of Cowbell Restaurant will highlight Culinary Arts week of Taglit Camp at the New Orleans Jewish Community Center's Metairie campus. Culinary Arts week will take place August 1 to 5 and is open to children entering grades 6 to 8.

May completed his culinary education at New England Culinary Institute, and he has worked in restaurants in the San Francisco Bay Area, Florida, North Carolina, Milwaukee, and New Orleans. In 2004, he became owner and executive chef of Green Tomato Productions, a catering and consulting company in New Orleans. He recently opened Cowbell Restaurant on Oak Street.

Participants will learn from May as he helps each individual prepare his or her own Kosher lunch each day. The culinary arts activities will take place in the morning, and participants will have the opportunity to partake in more traditional camp activities such as sports and swimming in the afternoon.
In Category :
About The Author Southern Jewish Life Magazine Southern Jewish Life is the news magazine serving the Jewish communities of Alabama, Louisiana, Mississippi and northwest Florida. We are a unique magazine for a unique community. It has always been our goal to provide a large-community quality publication to all communities of the South. To that end, our commitment includes mailing to every Jewish household in the region, without a subscription fee. We love what we do, and who we do it for. Documenting this community, a community we are members of and active within, is our passion. Join us also on Facebook and Twitter