News From the Kitchen
Liberty’s Kitchen has named Bernadette Lucas as its new Chief Financial Officer. Lucas is a native of New Orleans and continues to cultivate her homegrown talent and skill with her new position at Liberty’s Kitchen. Lucas received a Bachelor of Science in Accounting from Dillard University, and a M.B.A. from the University of New Orleans. She has been working in accounting and business professionally since 1994.
“Above and beyond her formidable financial chops and years of experience, Bernadette aligns perfectly with our organizational values. I’m thrilled to have her joining our executive team at a time of tremendous growth and possibility for our mission” states David Emond, Liberty’s Kitchen Chief Executive Officer.
We are pleased to have her be a part of our team.
We are so excited to have two Louisiana Delta Service Corps (LDSC) members join our team this fall. We sat down with Carly and Josh to get to know the newest members of the LK Family.
Tell us about yourselves:
Josh: I am a native of New Orleans, LA and I am also a second year graduate student at Southern University at New Orleans.
Carly: I’m originally from Detroit, but I grew up in Boston where I recently graduated from Wheelock College and received a Bachelor of Social Work (BSW). I’m new to New Orleans! When I’m not at Liberty’s Kitchen, I enjoy capturing photos of clouds and sunsets, listening to music at Blue Nile, and since it’s basketball season…you can find me at the Smoothie King Center.
Why did you want to work at Liberty’s Kitchen?
Josh: What drew me to LK was the inclusion dynamic, we include everyone! The diversity is amazing here and it is really a family atmosphere across the board. The cohesion definitely played a major role in why I wanted to be a part of LK.
Carly: When I was applying to LDSC, I was encouraged to check out Liberty’s Kitchen and the opportunities available here. Once I did that, I knew it was something I wanted to be a part of! I was drawn to the innovative approach of the Youth Development Program as a means to create sustainable employment opportunities even if that meant seeking opportunities in fields outside of hospitality.
What are you working on?
Josh: Currently, I am the Program Coordinator which means I work with the Programs team to help enhance the experience of the participants.
Carly: This year, my main focus is on building a strong volunteer program and increasing Liberty’s Kitchen’s capacity for volunteers. I am looking forward to creating volunteer opportunities that engage our dedicated supporters in ways that complement their talents, skills and interests.
Anything to add?
Josh: I love being a part of the LK family and I look forward to what’s on the horizon!
Carly: I’m always looking for good book suggestions! My reading queue at the moment includes Born a Crime, Floodlines, and The Color of Law.
Welcome, Carly & Josh!
Once a year, some of the biggest names in the New Orleans restaurant scene gather together to honor individuals within the hospitality industry who are doing remarkable things. Hosted by the Louisiana Hospitality Foundation, the Sixth Annual Gold Medal Chefs Gala was held at the Morial Convention Center’s La Nouvelle Orleans Ballroom on a sultry August evening.
My name is Ahmaad Lott and I am 23 years old. I joined the Liberty’s Kitchen team back in March as a YMVP (Young Men’s Voices Have Power) intern, an internship program sponsored by the Kellogg Foundation. I work with the Youth Leadership Council (YLC) to develop alumni programming and also work with our Youth Development Program to explore youth advocacy, gearing up for our very own town hall meeting in September.
I was invited to attend the event along with YLC member Andryan Lagarde and alum Kenisha Charles in support of our very own David Emond who had the honor of receiving the Archie Casbarian Humanitarian Award.
We had a great time and enjoyed a five-course dinner created by Chefs Michelle McRaney of Mr. B’s Bistro, Wilfredo Avelar of Meril, Brandon Felder of Centerplate, Brian Landry of Borgne, and Karen Anderson of Dickie Brennan’s Steakhouse. On the menu: chilled roasted corn soup, fried rock shrimp salad, sugarcane glazed Kurobuta pork belly, lemongrass short rib, and for dessert: bananas foster cheesecake. While the food was certainly a high point of the night, the atmosphere of the event, equal parts philanthropy and revelry, took things to a new level.
The day after the gala, I had the chance to talk with Dave about the previous night’s proceedings. When asked how winning the award relates to his work at Liberty’s Kitchen, Dave was humble, shining the spotlight on the staff and participants of the program for the work they’ve done.“When I got the call letting me know that I received the award I immediately wanted to deflect that attention to the people in our organization that are doing so much work every day because I think the award is really a reflection, not so much of what I have done, but of the work that Liberty’s Kitchen does in the community and the impact that we’re achieving.”
According to Dave, a humanitarian is “someone who believes in the dignity and potential of every human being and who makes an effort to recognize that dignity and develop that potential.” While inspired by bold and resilient humanitarian figures like Barack Obama and Mother Teresa, Dave points out that you don’t have to be famous to be a humanitarian. “You just have to show up and do the work, roll up your sleeves, have that commitment, have that passion. The people that inspire me the most are the people I work with every day. I really felt like I was accepting the award on behalf of [them] and the young people that are working so hard to make a positive situation for themselves out of what in so many cases is a really challenging environment that they’re forced to live in.”
I, for one, think that the Archie Casbarian Humanitarian Award was well earned, not only for Dave, but for the Liberty’s Kitchen’s family as a whole.
“I’d like to quote one of our graduates, who said: “Liberty’s Kitchen is like having all the aunts and uncles you could ever want.” For lots of reasons that we don’t have time to get into tonight, too many of our young people aren’t being noticed. That’s where we come in. Let’s all agree to be those aunts and uncles, seeing the potential of our next generation and helping them develop it. If we can all commit to this, we will build a better New Orleans for everyone.”
Congratulations again on receiving the award, Dave!
— Posted by Ahmaad Lott, YMVP Intern
There are so many people working hard behind the scenes to make sure Liberty’s Kitchen runs as smoothly as possible, and we want to give them credit! We were able to sit down with our Baking Instructor Michelle to ask her how she ended up at Liberty’s Kitchen and why she loves what she does.
Tell us about yourself.
I’m from Gramercy, LA, a tiny little Cajun town in St. James Parish. I moved to New Orleans officially this past August, but before that I lived all over the place. But now I’m back in Louisiana and I love being here!
How did you come to work at Liberty’s Kitchen?
While applying for a consulting position at a firm in Seattle, I gave a presentation on how the identity and culture of NOLA is shaped by local food NGOs like LK. I didn’t get the job, but presenting on it was the catalyst that inspired the move back home.
Where did you get your passion for food and baking?
My parents are Indian immigrants, so as a kid I was eating a mixture of Indian food and Cajun food. They were both physicians, so health was a huge factor in what I was allowed to eat. I didn’t have cable, and I didn’t have sweets– My parents preached the idea of “everything in moderation”. Teaching at LK has allowed me to teach what I learned from my childhood and later in life to the people in the program who maybe didn’t have the same lessons about health and nutrition expressed to them that I did growing up.
Being able to teach a tangible skill, like baking and cooking, is a great feeling; helping people every day and seeing immediate and long term results is why I love LK and everything that I do. It is amazing when you are baking cookies with the students, and then they are able to share them with everyone. When I hear them say “Okay, look what I did– I made this,” I know that what I am teaching is actively helping in their time here at LK.
What’s your favorite thing to teach?
I love teaching the students about healthy alternatives to food that they have grown up eating. I recently sat down with some students and helped them plan out a dinner menu that they could cook together. I first asked them what they wanted to eat, and then I helped them tweak it to create a more nutritious version; instead of fried chicken and fried vegetables, they roasted a whole chicken and roasted the vegetables with it. They came back after the weekend and told me they loved it!
One of my favorite healthier recipes is my banana bread. Instead of butter and oil to make it delicious, I add yogurt! It gives it an amazing texture and adds a little bit of natural sweetness, so I don’t have to use as much sugar!
Thank you Michelle for sitting down and talking with me! We love all of our staff and all they do for our young people. Give Michelle’s banana bread recipe a try and let us know what you think!
Michelle’s Banana Bread Recipe
Makes One loaf
Shelf life: 3 days or can be frozen
- 2 ½ cups bananas, pureed
- ½ cup plain yogurt
- ½ cup canola oil
- ½ cup granulated sugar
- 2 eggs
- 1 ¾ cups flour
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix dried ingredients in a medium bowl. Set aside. Whisk bananas, yogurt, and oil in a large bowl. Add sugar, vanilla, and eggs to the banana mixture. Add dried ingredients to the liquid ingredients, mixing until just combined. Cover loaf pan with oil and a light layer of sugar, add ingredients to the loaf pan. Bake at 300 degrees for 45 minutes. Test with a fork to make sure it is cooked through. Let cool and enjoy!
-Posted by Hana Rabin, Development Intern