New Orleans native and celebrity chef Poppy Tooker teaches Popeyes franchise owners how to make calas, rice fritters that were popular in Creole New Orleans in the late 19th and early 20th centuries.

The golden brown, fluffy calas (rice fritters) are dusted with powdered sugar. Participants learned a number of regional specialties during the four-day event.

The Popeyes Louisiana Heritage Culinary Institute, held March 30-April 2 in New Orleans, introduced Popeyes franchise owners to the distinctive styles of Cajun and Creole cooking.

Chiqui Collier shows Popeyes general manager Al Jones and other participants how to make New Orleans BBQ Shrimp during the Popeyes Louisiana Heritage Culinary Institute.

The hands-on experience also gave participants a chance to try their skills in the kitchen. Here, Popeyes general manager Fabiola Alvarez learns how to prepare New Orleans BBQ shrimp during the Popeyes Louisiana Heritage Culinary Institute.