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NOCCA’s Culinary Arts students offer peanut butter and chocolate mousse pie for ‘January Pie of the Month’

Written by  IntheNOLA.com
As a young New Orleanian, our editor had the pleasure of attending the New Orleans Center for Creative Arts (NOCCA) to study Dance. Now, being that it was almost 15 years ago (shhhh…don’t tell nobody) that she was there, things have certainly changed on the campus.
One of those changes was the addition of the Culinary Arts Program, a new, full-time program offering a “four-year course of study for those students who aspire to become chefs, developed by the Emeril Lagasse Foundation and supported by Johnson & Wales University.”
While many of us don’t see the daily comings and goings of these students, Chef Dana D’Anzi Touy, Department Chair of the Culinary Arts Program, has created a special club, the Pie of the Month Club, for New Orleanians to partake in the goodness and deliciousness that is certain to come from the students in this program.
In 2013, Chef Touhy created the Pie of the Month Club, whose proceeds benefit the Culinary Arts Program. “NOCCA is blessed to have a fantastic support organization, The NOCCA Institute, which oversees some great initiatives that benefit all of NOCCA’s arts departments,” said Chef Tuohy. Before the Culinary Arts Program debuted, most of the Institute’s funds came from grants, charitable donations, and special events. Having spent many years in the ‘corporate chef arena,’ I knew that we could help the Institute raise funds in a different way to support our program, so I created the Pie of the Month Club. Not only has this been a successful avenue for fundraising, but we've also programmed it into our curriculum by teaching applications of cost control, consistency, creativity, time management, and mass production.”
The Culinary Arts students are part of the pie making from beginning to end. “Our amazing students are involved in every aspect of the pie making: purchasing ingredients, recipe development and conversions, execution, and packing. We source local ingredients as often as possible and determine the monthly flavor based on the seasons. We canned fresh cherries over the summer for our cherry pie last August; we used Louisiana sweet potatoes for our November Pecan Glazed Sweet Potato pie; in February, we celebrated local citrus with a Lemon Icebox pie; and March's post Mardi Gras pie was a guilt-free vegetable quiche with all of the greens and herbs grown by our own garden manager, Marguerite Green.”
Memberships for the Pie of the Month Club are offered in monthly ($20/pie) and yearly ($200 from August 2014 to May 2015) subscriptions.
January's Pie of the Month is peanut butter and chocolate mousse for $20. The deadline for placing your order is Sunday, January 25. Pies can be picked up between 9:30am and 6:30pm on Friday, September 30. 
For more information about NOCCA’s Pie of the Month Club, please visit the website.
To purchase the pie for the month of January, please click here.
Last modified on Monday, 12 January 2015

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