FOX 8 featured The 431 Exchange, highlighting the power of connection, community, and care in supporting individuals and families across New Orleans. The segment explored how organizations and community partners are creating spaces where people feel supported, valued, and connected to resources that strengthen long-term wellbeing. Through collaboration and relationship-building, efforts like these continue to demonstrate the impact of community-centered support systems across the region. (fox8live.com)
The New Orleans Career Center (NOCC) prepares high school students and young adults for high-demand careers through hands-on training, industry-recognized credentials, and direct connections to employers. By partnering with industry leaders and education institutions, NOCC bridges the gap between classroom learning and real-world opportunity—launching graduates into well-paying careers in fields like healthcare and the skilled trades.
New Orleans Career Center CEO Claire Jecklin discusses the surging demand for skilled labor in the building trades and healthcare sectors. Learn how the center is expanding its facilities and training programs to bridge the workforce gap in New Orleans.
In this episode of "Talk That NOLA Education," host Dr. Ja'Quil Ross takes listeners inside the workforce revolution happening at the New Orleans Career Center (NOCC). Broadcasting with a full house of guests, Dr. Ross interviews the leadership team transforming how New Orleans high schoolers prepare for high-wage, high-demand careers.
Last year, Brianna Blunt was hired at Cochon, an upscale Cajun restaurant in New Orleans. As a prep cook, she spent hours each day prepping ingredients for a range of Louisiana delicacies they might offer on a given day: catfish, crawfish, gator, rabbit, gumbo, oysters and all types of pork.
She worked alongside seasoned cooks, some with decades of experience in culinary arts around the world. It was nerve wracking. After all, she had only graduated high school two weeks prior. Her coworkers were initially skeptical of this teenager tasked with keeping up in the James Beard-nominated restaurant. Last year, Brianna Blunt was hired at Cochon, an upscale Cajun restaurant in New Orleans. As a prep cook, she spent hours each day prepping ingredients for a range of Louisiana delicacies they might offer on a given day: catfish, crawfish, gator, rabbit, gumbo, oysters and all types of pork.
She worked alongside seasoned cooks, some with decades of experience in culinary arts around the world. It was nerve wracking. After all, she had only graduated high school two weeks prior. Her coworkers were initially skeptical of this teenager tasked with keeping up in the James Beard-nominated restaurant.
