The French Culinary Brigade System has been in use for over a hundred years, New Orleanians have reimagined it into a true disaster response system.

Thanks to our partnership with Revolution Foods, The New Orleans Culinary & Hospitality Institute (NOCHI) and D’Livery NOLA, we have secured an $18 Million grant from FEMA and the City of New Orleans to feed neighbors across Orleans Parish – while injecting badly needed funds into our culinary industry. If you or someone you know would like to apply for the delivery of restaurant quality meals at no charge, please visit Nola311.org/MealAssist.

This program is available to any resident 65 years or above, adults with high-risk health conditions, homeless residents, individuals who test positive for COVID-19, or has been recently exposed and children under 18 not currently on other federal meal assistance programs.

On March 26th, 2020, a coalition of local chefs, restaurants, and purveyors engaged the first Chef’s Brigade to feed hot and healthy home-style cooking to our city’s first responders and healthcare professionals.

We haven’t looked back.

The system is a true disaster response food machine. Bundling restaurants together within a brigade system, Chef’s Brigade has built a scalable, economic and powerful mechanism to feed thousands upon thousands of our food-insecure neighbors daily, while simultaneously providing badly needed funds to our local and independent restaurants, purveyors, and chefs.

Our united organization and coalition, now consisting of over 200 chefs, purveyors, and restaurateurs, has taken proven solutions from the aftermath of Hurricane Katrina, the Great Depression, and the Pandemic of 1918 and married them together with modern technologies and organized under a re-imagined culinary brigade system.

Sgt. Max Schuler
It's been absolutely amazing working with the Chef's Brigade, who have donated generous servings of delicious catered food to the Fifth District during these uncertain times.  We appreciate your dedication and devotion to all of the officers assigned to the Fifth District.

Sgt. Max Schuler
Fifth District Administration

Jacques Soulas
"By partnering with Chef's Brigade and their network of local purveyors, a few pounds of donated perishable fish, vegetables and meat, has suddenly turned a few mom and pop restaurants into a force serving thousands of meals each week to our first responders and healthcare professionals"

Jacques Soulas
Cafe Degas

LA Trooper Rob Mire
"The food was excellent, and the troops at the convention center were excited and appreciative. Please send a very heartfelt thank you to all the members of Chef's Brigade taking care of us. There was enough food for the Fire Marshalls, N.O. Fire, and Acadian Ambulance as well as the nurse supervisors." 

Rob Mire
Louisiana State Trooper

Chef Susan Spicer
"Chef's Brigade has grounded me, given me some sense of purpose and made me feel connected to people in the middle of this stressful situation. I love being in my kitchen knowing that I'm maintaining some of my old work stamina while being inspired to cook delicious food for the people putting their lives on the line every day."

Chef Susan Spicer
Bayona/Rosedale

Yvonne Molina
I'm thankful for My House Events for bringing me on board to help this awesome group of people at Chef's Brigade NOLA. My business has been affected, my life upside down, yet feeding our frontlines has been a much-needed blessing in disguise to them and to us. We are all in this together.

Yvonne Molina
Doña's

David Biggar
Restaurants are the lifeblood of our city, and we knew we had to participate any way we could. The Chef’s Brigade was one of the first responders to do SOMETHING for our front line people keeping us healthy and safe while helping keep a lifeline for our restaurant families.

David Biggar
Piazza Seafood