Reconcile Catering, is looking to hire seasoned, industry professionals to help us provide spectacular catering services for production staff, management staff, performing artists, and VVIP’s during the world’s most exciting music festival, June 30 – July 4, 2016. If you are interested in working as a server, runner, culinarian, supervisor, manager, or driver, for a stellar organization, please fill out and submit this online form.
Two years ago, Kevin Duplessis was a regular teenager and about to be a father. A musician since the age of nine, he wanted to be able to financially support himself and his growing family while making music. But he was nineteen, in and out of jobs. He’d never considered a career in the hospitality industry, until he heard about Cafe Reconcile from his brother-in-law. He saw what Cafe Reconcile was doing- developing young men and women into business people, and thought that it was something that would help him achieve his goals… Read more here
This month’s Partner Spotlight would like to highlight the wonderful relationship between the French Quarter Hotel Maison Dupuy and Café Reconcile.
The Maison Dupuy and Café Reconcile have been partners for more than ten years, and this partnership only grew stronger when Mr. Ray Bruce, formerly of the Loews Hotel moved to the Maison Dupuy. Ray brought with him a long history of partnering with Reconcile, and mentoring our young people through internship and into first jobs.
In addition to the support The Maison Dupuy offers Café Reconcile students, The Maison Dupuy started a new event initiative in 2015 called “Sippin’ in the Courtyard.” The idea behind this event is to celebrate and honor the tenure of several long-term Maison Dupuy employees, while also fundraising on behalf of Café Reconcile. Every ‘Sippin’ event has a cork pull, and the proceeds from this initiative, plus one dollar from each specialty cocktail served goes directly to support Café Reconcile’s mission. Since the beginning of 2015, Maison Dupuy has donated nearly $10,000 in support of Café Reconcile and our students.
The prompt communication from the Maison Dupuy staff during internship, the constant communication about job openings, the continual willingness to take Café Reconcile students for internships-some of whom are immediately employable, some of whom are still working through some employment issues; the unceasing support of Café Reconcile’s mission, staff and students alike have made and continue to make this partnership a dream come true, both for Café Reconcile alumni who are Maison Dupuy employees, and the staff of Café Reconcile.
Café Reconcile cannot say enough how treasured, important, or valued the partnership with Maison Dupuy has been, and continues to be. From all the staff, students, and alumni at Café Reconcile, THANKS MAISON DUPUY!!!
Café Reconcile is honored to host Chef Alan Ehrich for our next event in our Chef to Student Guest Chef Series. Come join us for lunch on August 2nd and enjoy a special meal prepared by Chef Alan Ehrich from the Audubon Nature Institute. Read more about Chef Ehrich below:
Alan Ehrich, Executive Chef at the Audubon Nature Institute
Executive Chef Alan Ehrich, for 17 years, has been leading the Audubon Nature Institute catering establishment located in New Orleans, Louisiana. The Audubon Nature Institute has eleven venues in which they cater events from 5 to 10,000 including the Audubon Zoo, Audubon Aquarium of the Americas, Audubon Tea Room, and The Louisiana Swamp Exhibit. This award winning chef was Louisiana’s Best Chefs of 2012 and named Chef Legend of 2014 by the Louisiana American Culinary Foundation.
Chef Alan studied in Switzerland, where the program required students to visit a variety of European countries to study their respective kitchens and culinary style. Chef Alan carried the inventive curriculum a step further by combining the distinctive spices and cultural styles with the native flavors and essence of Louisiana. He combines surprising flavors and textures for events both large and small in his environmentally green catering kitchens. With Alan, cooking is more than a craft: he cooks from the heart, creating unique foods for the soul.
The following, a quote from Catherine Newstadt; Marketing Director, Gourmet Magazine, illustrates Chef Alan Ehrich first hand:
“It is a rare occasion that one finds top restaurant-quality culinary skill at an event facility, but Chef Alan at the Audubon Tea Room is clearly the exception to the rule. Delivering a fresh and imaginative take on classic Cajun and Creole dishes, he brings the flavors of Louisiana to life with panache in a unique Southern setting.”
NOW ON SALE!
“You’d Bettah Reconcile:
Recipes to feed your SOUL!”
Sponsored by the New Orleans Jazz and Heritage Foundation
This cookbook not only includes delicious recipes but also features stories of resilience and recovery as told by Reconcile’s students, staff, and supporters. It will makes the PERFECT gift!