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.
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