News From the Kitchen
Tiffany Harvill has been named the new Vice Chair of Liberty’s Kitchen’s Board of Directors. She will be succeeding long-time board member Denise Redmann, who will continue to serve as a member of the board.
Tiffany currently serves as the Chief Operating Officer for InspireNOLA Charter Schools. Tiffany brings to the Liberty’s Kitchen Board substantial leadership experience in financial management, process improvement, and talent development across several industries including social entrepreneurship, retail, commercial lending, management consulting and municipal government. Tiffany is most inspired by the opportunity to fully deploy her professional proficiency in support of enhancing educational outcomes.
Tiffany is a native of Detroit, Michigan, and is a Certified Public Accountant with a Bachelor of Arts in Accounting from Michigan State University. She also holds a Masters of Business Administration degree from Columbia University.
“Tiffany’s unique experience and skills, along with her commitment to our City, make her ideally suited to help guide Liberty’s Kitchen to a bright future. As she assumes this new leadership role, I wish to express our deep gratitude to Denise Redmann, who has been instrumental in guiding the growth of Liberty’s Kitchen from our earliest days,” stated Matt Schwartz, Liberty’s Kitchen Board Chair.
Liberty’s Kitchen has grown significantly in the past year with the launch of a new retail location at 1615 Poydras Street and the renovation and expansion of its headquarters at 300 N. Broad Street, culminating in the Taylor Center for Young Leadership.
Liberty’s Kitchen closed out the 2017 season of Guest Chef Night on November 16th with a fun-filled night of fine dining courtesy of Tenney Flynn of GW Fins. Guests were pleasantly surprised by a champagne welcome along with complimentary wine pairings with each course, which Chef Flynn facilitated in having donated by Republic National Distributing Company and Kobrand Wines. Each course, with the exception of dessert, were seafood items sponsored by Inland Seafood.
Long standing supporters of Liberty’s Kitchen were in attendance as guests and volunteers. A true sense of community and joy was felt by all in the room. Additional volunteers were provided via our longstanding partnership with Starbucks, along with donations from Stephen Torres and Steelite who provided additional flatware and plates, and Ariodante Gallery who donated a piece of art for the live auction.
Attendees also had a chance to hear a first-hand testimonial from Kayla Wilson, a recent Liberty’s Kitchen graduate. Ahmaad Lott, a Young Men’s Voices have Power (YMVP) intern, also shared his thoughts on the importance of the work that Liberty’s Kitchen provides and the need to support New Orleans’ youth.
The Guest Chef Night series will resume in January 2018.
– Letrece R. Griffin, Marketing Specialist
On Wednesday, November 15, 2017, a celebratory ribbon-cutting ceremony was held for the grand opening of Liberty’s Kitchen’s Taylor Center for Young Leadership. Nearly 100 Attendees were able to see firsthand the impact that the center strives to achieve by interacting with program trainees, alumni and staff.
The event included addresses from a mix of Liberty’s Kitchen’s alumna, executives, board members and staff. Andryan LaGarde, a 2015 alumna, lead the program and had the honor of cutting the ribbon. Executive Director, David Emond spoke about the organization’s growth and the vision of the center allowing for an even greater impact on New Orleans’ youth. Board Chair, Matthew Schwartz and Dennis Bagneris, Director of Youth Success, both echoed these sentiments and expectations during their addresses at the event. Phyllis Taylor of the Patrick F. Taylor Foundation gave an inspirational talk about the overall mission along with a need to continuously be empowering and compassionate to others.
The Taylor Center for Young Leadership’s namesake comes courtesy of the Patrick F. Taylor Foundation, whose $250,000 donation was the cornerstone of the expansion. Additional sponsors and project leaders include the Emeril Lagasse Foundation, Steve Rosenfeld & Margot Botsford, the Oscar J. Tolmas Charitable Foundation, the Ella West Freeman Foundation, Domain Companies, the Goldring Family Foundation, the Woldenberg Family Foundation, Woodward Design + Build, Eskew+Dumez+Ripple, Frischhertz Electric, and AOS Interior Environments.
Attendees enjoyed touring the new space that is equipped with a technology lab, classroom and work space, along with an event space that is open for rental.
– Letrece R. Griffin, Marketing Specialist
Hi everyone! I’m Selma Nunez, the Nutrition and Sustainability Coordinator at the School Nutrition Program. I’m excited to announce that our School Nutrition Program is piloting new nutrition initiatives this year that will allow us to further health and wellness for the schoolchildren we serve. We believe that underserved individuals, especially those from low-income backgrounds, and their families, deserve health and wellness as much as any other population. Nutrition is very significant, and it can have positive or adverse effect with regard to health. Our hope at SNP is to both provide access to healthy school food and teach students how to make health-conscious decisions on their own. Furthermore, we intend to use school nutrition as a tool for further professional development for our youth in YDP as they continue to learn, grow, and lead in New Orleans and beyond.
Three new ways we’ll serve our scholars:
1) Local procurement: We’re building direct relationships with local farmers as we source product from them to use in our school meals. In this way, we are able to serve the best and freshest tasting ingredients in season. Ultimately, we plan to integrate visits to local farms as part of our curriculum.
2) Starting an on-site school garden: Last week, we held the official groundbreaking for a garden at Crocker College Prep! Many thanks to partners Sysco and Instar Farms for their help and support. This garden will be the site for nutrition lessons for kids and ultimately, we’ll be able to cook with herbs and vegetables we grow there. More importantly, we and the students will learn more about the ingredients in our foods and have a direct hand in the process of growth.
3) Nutrition education: This summer, I taught a pilot nutrition education course at the Jewish Community Center summer camp. We held lessons with 125 campers, showing them how to prepare healthy foods. It was a lot of fun! This fall, I’m starting a weekly after-school club called “Liberty’s Kitchen Lab” at Crocker College Prep to keep the momentum going with middle school aged scholars. Our first class was about getting to know the students and their current working knowledge around preparing, producing and eating nutritious food. We want to increase their knowledge of and hands-on training with the food process.
The long-term goal is to develop relationships with local farmers for the best regional/seasonal ingredients, encourage ongoing product knowledge through the school garden and build community exposure to different foods, and ultimately to see a decrease in obesity rates of our children as they make better-informed nutritional choices. We’ll apply knowledge and experience in nutrition to implement programs and services that support individuals and their families in their journey to improved holistic health outcomes.
As you can tell, we’ve got a lot going on, so stay tuned for more news from SNP.
~Selma Núñez – Nutrition and Sustainability Coordinator