Days before Hurricane Katrina devastated the Gulf Coast, I was a guest student at the New Orleans Cooking Experience (“NOCE”). My weekend vacation was a spur-of-the-moment trip which found me in the heart of the French Quarter, eating beignets, listening to Jazz and walking in and around the antique shops peppered around Royal Street.   The House on Bayou Road   The New Orleans Cooking Experience is a New Orleans recreational cooking school conducted at The House on Bayou Road.  Upon my arrival at the school a few blocks away, I was captivated by the architecture of the plantation home and the lush gardens of the grounds. Now a Bed & Breakfast, with each room decorated with French antiques, I learned that the house was, in fact, a 200-year-old indigo plantation home. The kitchen, where the class would take place, comfortably seated about eight of us. I fell in love with the estate and fantasized about the history this house is privy to.    We were greeted by a local chef instructor and after introductions were made, we were told of the origins of Cajun/Creole cuisine as well as some of the local traditions. Our Instructor guided us through the proper use of certain kitchen utensils and how to know when your dish is “jus rye.”  He didn’t perfectly measure ingredients. Instead, he simply continued to add portions until he achieved what he believed was sufficient, allowing us students to visualize what the results should look like throughout each step in the process.   Upon concluding the preparation of the meal on which we would soon dine, our discussion turned to the impending storm. Looking back, it was ironic to hear stories from that group of people (many of whom lived near the coast) on their predictions and plans for the storm. At that time, the people of New Orleans, and the coast as well, continued to use Hurricane Camille as “the” benchmark for estimating their hurricane preparedness. Coming from my life spent in Nevada, I could only listen and imagine what damage a hurricane could impose.   As we dined on our accomplishments, storm shutters were nailed into place and we discussed each of our plans for the evacuation called for that day by the Mayor. It was interesting to me that each guest spoke with little alarm in their voice. After all, I told myself, these people are used to this lifestyle and, at times, must feel these preparations to be almost a necessary annoyance. Nobody, and I mean nobody, I met that day foresaw the danger that Katrina would soon deliver. Although my flight wasn’t scheduled to leave for another day, I was fortunate to catch one of the last flights out that evening.   Like many Americans, I too watched the coverage of Katrina throughout the coming weeks. I couldn’t stop thinking about the people with whom I shared an afternoon with only hours before the storm hit. Did they get out? Did they get hurt? Were their homes damaged and lives changed forever?   About a month later, I received a phone call from Judy Jurisich, the Host and Founder of the New Orleans Cooking Experience at the House on Bayou Road. She had made personal contact with each student that participated in class that day, and was providing us updates on everyone’s well-being.  It’s hard for me to convey how that gesture affected me. Judy, a resident of New Orleans, was contacting me to see if I was unharmed. This phone call connected me even more to the events of Katrina, and the often-spoke Southern Hospitality, in ways that I will never forget.   I am very pleased to report that the House on Bayou Road stands erect and proud. I understand that it resided high enough in the area, so as not to sustain severe damage. The house and school are operating and are both looking forward to helping the City rebuild. I hope you have the opportunity to be a guest at the House on Bayou Road and the New Orleans Cooking Experience. The people, the culture and the cuisine are remarkable.    Judy, and the school, can be contacted at www.neworleanscookingexperience.com.