“One thing I’ve learned the last few years is that disaster response is about developing a network. When that network really comes together, great things can happen,” said Langlois Chef Amy Sins, who organized this week’s disaster response.


This Sunday morning, Chef Amy Sins of Langlois will oversee the transport of thousands of meals for Hurricane Florence disaster victims. The meals were prepared by the New Orleans restaurant and food service community in the Second Harvest Kitchen. The meals will be loaded onto planes at Lakefront Airport and go out to Myrtle Beach, SC and New Bern, NC.

“One thing I’ve learned the last few years is that disaster response is about developing a network. When that network really comes together, great things can happen,” said Langlois Chef Amy Sins, who organized this week’s disaster response.

That network was full steam ahead when Annette Girman of the Provision Project put Chef Sins in touch with Pilot Ryan Williams of Wings of the Spirit.

“In times of disaster, things move fast; aid is needed immediately, and everyone must think on their feet. Having a network in place is critical to success. What Amy and her team have done to pull together the logistics of this operation so quickly is amazing. There are a lot of moving parts that must come together, and the goal is to make it seamless,” says Girman.

The plane flown by Ryan Williams and Gerald Higgins will touch down at Myrtle Beach International Airport after 1pm on Sunday, September 23, 2018.

The ground team led by Chef Geoff Blount, of the International Culinary Institute of Myrtle Beach will handle the distribution through partners in Conway, Loris, Longs and Socastee, SC.
“We are thankful for the generous plane owners, pilots and donors who stepped forward to get these meals to flood survivors and first responders quickly,” said Langlois Chef Amy Sins, who organized this week’s disaster response.

The communication started nearly nine days ago when members of the American Culinary Federation recently back from a conference in New Orleans connected the two chefs. Chef Sins and Chef Blount began sharing experiences and knowledge but had no idea their conversations would lead to 1200lbs of food being airlifted into South Carolina.

“One thing that really stands out to me is teamwork. The teamwork of the food service community. Everyone from our students, staff, instructors and friends to the chefs in New Orleans have worked together for the same goal. It has been a blessing to be a part of it, I can’t thank everyone enough.”

All the food was prepared this week in the Second Harvest Foodbank kitchen. Over twenty chefs from notable New Orleans restaurant gathered to prepare dishes such as Grillades & Grits, Fried Turkey, Chicken & Andouille Gumbo, Butterbeans and Shrimp and Bread Pudding.

“We’re so honored our Community Kitchen can play such an important role in helping those in need,” said Second Harvest President & CEO Natalie Jayroe. “Our kitchen staff and volunteers do so much great work year-round in producing meals for seniors and children, and it’s truly a community effort when we can also respond to disasters in such a short amount of time.”
Chef Amy Sins is actively coordinating the delivery via two planes with teams on the ground in New Bern, NC and Myrtle Beach, SC. Meals are scheduled to begin arriving at airports after 1pm on Sunday, September 23, 2018.

About Chef Amy Sins & Langlois:
Amy Sins is chef and owner of Langlois in New Orleans. She is a disaster relief motivational speaker, A resident of the French Quarter, Sins is the author of “Ruby Slippers Cookbook: Life, Culture, Family & Food after Katrina” and the host of “New Orleans by Mouth,” a weekly radio program on WRBH 88.3 FM.

Founded by chef Amy Sins in 2012, Langlois (http://www.langloisnola.com) was designed first as an interactive dining/open kitchen restaurant in the Marigny before becoming the traveling culinary entertainment group it is today. Langlois is a tribute to her roots, combining Sins’ pure love of dinner party style entertaining and Louisiana culture with authentic New Orleans culinary experiences.

Twitter and Instagram @chefamysins @langloisnola
To follow the efforts of the krewe of cooks, please visit the Facebook page at

About Second Harvest Food Bank:
Second Harvest Food Bank is leading the fight against hunger in South Louisiana by providing food access, advocacy, education, and disaster response. Second Harvest provides food to more than 700 community partners across 23 parishes. Together, we make up the largest charitable anti-hunger network in the state. With help from our communities, we can make food security a reality for every household in South Louisiana. Second Harvest Food Bank is an affiliated ministry of the Roman Catholic Archdiocese of New Orleans, a member of Feeding America, and a United Way partner agency. To join us in the fight to end hunger, please visit no-hunger.org or follow us on Facebook at facebook.com/2ndHarvestGNOA or on Twitter and Instagram @2ndHarvestGNOA.

Jay Vise, 504-330-4060 jvise(at)secondharvest.org
Chef Amy Sins, 504-934-1472 amy(at)langloisnola.com
Francie Davenport, 504-210-6073

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Preety holds a Master’s in Journalism from Ryerson University and writes professionally in a broad variety of genres. She has worked as a senior manager in public relations and communications for major telecommunication companies and is the former Deputy Director of Media Relations with the Modern Coalition.