Join Chef Susan Goss of Second Harvest Food Bank for a cooking demonstration at the Southern Food & Beverage Museum. An avid gardener and passionate cook, she is an advocate for local food production, sustainability, and sensible usage of our natural resources. After her demonstration, be sure to take a look at the amazing canned food structure that will be on display in the museum for Second Harvest's 2017 CANstruction event.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
A chef for more than 30 years, Susan is a graduate of the prestigious New York Restaurant School. After owning and operating award-winning restaurants in Indianapolis and Chicago, Susan and her husband relocated to New Orleans. Susan joined Second Harvest in 2013 as a volunteer and assumed leadership of our 8,500 square-foot Community Kitchen in 2016.