Ian McNulty shares highlights from our incredible inaugural class’ graduation ceremony and a look at what’s to come.
[NOCHI’s graduates] go forth as the first test case for a very different kind of culinary school. NOCHI started small, with just 19 graduates in its inaugural class. Its aim, however, is to help address a big challenge in workforce development in the local hospitality business.
After years of planning, NOCHI launched in January in downtown New Orleans. For students, it’s pitched as an alternative to conventional two-year and four-year culinary schools. Rather than earn college degrees, they complete a certificate program in a single semester.
Read the full story on The Advocate.