TJ was born in Washington state and grew up in Montana, but always had a second home down by the river in the Crescent City. His earliest memories consist of helping out his mom in the kitchen and being called “little chef”. He’s always had a passion for cooking and bringing joy to people. Spending most of his working life in restaurants especially back of house, TJ has gained a multitude of experiences in the kitchen. In January of 2024, TJ moved to New Orleans, and has been attending the New Orleans Hospitality Institute. He plans to become a private chef after graduating.
After NOCHI, TJ plans to take New Orleans by storm one recipe at a time. He plans to give back to the community by using food as a teaching mechanism to show the past. Making food in traditional ways while telling the history of the dish and using herbal remedies to better improve his community.
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Christian began cooking at a young age, helping his grandma in the kitchen whenever the chance arose. Hisinterest in seeking food service as a potential career first blossomed in his early high school years when he was accepted to the Orange County School of the Arts culinary program in California. He spent all four years of his high school experience being an active member of his classes and involvement in professional food service. He competed and placed first in the annual Prostart competition; as well as being the only student in his class to be employed at one of two Michelin guide restaurants in Orange County. For two years he worked his way up to be the youngest one of three lead line cooks.
After NOCHI, Christian has plans on traveling around the country in hopes of learning a diverse
range of cuisines and kitchen systems in hopes of using those new skills to better himself and his workplace. Christian’s long-term goal is to leave a lasting impression on the culinary world that lasts a lifetime.
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Ayanna is a New Orleans native who loves creole and French cuisine and has been in the kitchen since an early age. Assisting with holiday cooking with my grandmother, she developed a passion for the art. Since her culinary journey began in 2021, she began to take an interest in baking and pastry. After having worked at Mr. B’s, Justine and Bayona, Ayanna decided to attend NOCHI to enhance her career. After graduation she plans on becoming a pastry chef at one of the finest establishments in New Orleans and eventually build a brand of her own.
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Carolyn was born in New Orleans where she grew up eating at all the best restaurants in the city. She developed her palate for fresh seafood and wonderful sauces before moving to Colorado after earning a Bachelor of Arts degree from Louisiana State University. For many years, she worked as a ski instructor during the winter and summertime worked for catering companies as a server while enjoying her outdoor adventurous life. She then decided to move back to New Orleans and spend time with her mom and get reconnected to the New Orleans cuisine. The next step was to sign up for culinary school.
After NOCHI, she plans to travel to Europe to experience their cuisine and culture. After returning from Europe, her goals are to apply all of the knowledge learned in New Orleans and abroad.
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Tanya was born and raised in Baton Rouge but is now proud to call New Orleans home. She has spent the last year working as a security guard and a food runner. Thanks to NOCHI, she has been able to learn new techniques and skills to help her start her own journey.
After NOCHI, Tanya would like to continue her training at one of New Orleans bakeries and open her own business in the future.
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Jermaine grew up with a passion of cooking as a young boy, putting hands in his grandmother’s pots. Jermaine first started in the service industry as a server and bartender before trying his hands at the culinary arts by deciding to attend NOCHI in 2024. Once he graduates, he hopes to explore his culinary talents as a personal chef and restauranteur.
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Joshua's unassailable love for the culinary world began shortly after working at restaurants in Ponchatoula, Louisiana at the age of 18. From shucking oysters to making pounds of pasta dough by hand, Joshua is enthralled by the intensity and comradery that prevails within the kitchen walls. Joshua believes that cooking is not only an artform, but an important part in nurturing ourselves and most importantly others.
After NOCHI, Joshua intends on furthering his career in New Orleans kitchens and eventually working on a project to provide food to the unhoused citizens of New Orleans.
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Genius has loved cooking since his father introduced him to the kitchen at a young age. His love for cooking only grew more when he took a ProStart class in high school. After graduation, he has provided the opportunity to join the culinary program offered by NOCHI. After receiving the Emeril Lagasse Foundation Scholarship that covered his full tuition, his excitement was only furthered the program.
After NOCHI, Genius plans to open his own restaurant and inspire others through his passion for cooking.
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Michael is originally from Jackson, AL and was raised in Leroy, AL a very small country town with a population of around 2,000 or less. He found an interest in cooking at a very young age from watching his mom, auntie, and grandmother in the kitchen. Michael is currently enrolled at NOCHI with high hopes of becoming a private chef for A-List celebrities while working for a upscale restaurant to gain experience for his journey.
His ultimate goal is to become a sought-after private chef and to start his own franchise to provide a better life for his daughter and family. He also show the younger generation of blacks chefs it can be done all you have to do is dream big, have faith, work hard and stay focused on why you started in the beginning!
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Brittny’s interest in culinary arts started after high school. Brittny went to study criminal justice but began working in dietary at a nursing home in Arkansas as the start of her culinary journey. She moved back home to New Orleans, Louisiana and got her first cooking job at Bayou Burger in the French Quarter. From there she flourished; in the last 13 years she went from a line cook to a sous chef currently working for the Rizzutos Chophouse.
After NOCHI, Brittny plans on opening her own restaurant and becoming a private chef. Her mission is to show the youth and adults that it’s never too late to follow your dreams. Life will show you things you never knew you would love.
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Ruby’s culinary journey started when she was just four years old, cooking alongside her maternal grandmother. In the kitchen she learned how to season with her heart and woo family at gatherings. Ruby is constantly learning new techniques trying to hone her skills and build up her repertoire. She has a dream to cook professionally for private clients in the future. There are few limits in the industry that can stop her!
After graduating NOCHI at the end of the year, Ruby plans to travel the world to become a more well-rounded chef and person. She also plans to obtain work visas in various countries such as Chile, France, and the UK, just to name a few! In hopes of using the knowledge learned to implement into her own unique cooking style. Ruby believes it’s critical to open oneself up to new and different cultures and kitchens worldwide.
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Kendrick was born and raised in the city of New Orleans. He has spent the past 10 years working in the culinary industry under his family's 4th generation restaurant. While attending St. Augustine High School he was a Star Student Athlete that received a full ride scholarship to the University of St Francis (IL) to study Business Entrepreneurship and to play football. Knowing that knowledge is power, he made a decision to expand his horizons by attending New Orleans Culinary & Hospitality Institute to sharpen his skills and further his education. He has been able to hone new techniques plus leadership skills to help him start his journey.
After NOCHI, Kendrick would like to continue his chef and entrepreneurial career in New Orleans, Chicago or California storied fine dining restaurants. He hopes to find a mentor that will help guide him on this journey.
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Jaamani, a New Orleans local, grew up immersed in the diverse culinary landscape of the Golden State. She learned the magic of the kitchen, in true Creole & African heritage, from an early age within frequent family gathering. Jaamani believes food fosters community and aids in intimately exploring cultures. At NOCHI, she found the perfect blend of passion and precision, refining her culinary artistry.
After NOCHI, Jaamani dreams of opening her own restaurants in New Orleans, where she will pour her heart into every dish, sharing her love of cooking and hosting with the world.
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Growing up Charles used to watch the Food Network and various cooking shows, which sparked his interest in cooking from a young age. As he started to get a little older, he began to try to copy those recipes and try to make them himself. He would also do blue apron orders and follow the recipes to strengthen my skills under various types of cuisine. While rising through the ranks at F&M’s Patio Bar and Grill, Charles would work the grill where they would give him free reign if he wanted to bring in his own ingredients and make specialty items, which he did often.
Growing up in New Orleans has given him an appreciation and passion for food that most people in other places do not always have. He chose NOCHI, since being located in New Orleans he felt the school would share that same passion and love for eating and cooking. He was also happy to be able to stay in a close proximity to home so he was able to continue working in kitchens as he gained his education.
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Jaleel was born in New Orleans but grew up and went to school in Memphis. However, he would always go back home for the summer, where he would spend most of his time under his grandmother's wing watching her cook. He would also spend some time with his other grandmother, who was a chef, and would be with her at work early mornings, sometimes helping her prepare. Jaleel went to school for HVAC, but then almost doubled back and went to school for IT. It wasn't until his best friend, Jimyria Payne, who also attended NOCHI and is a very good chef, suggested that he should try culinary school. He started touring the campus, seeing the kitchen, and meeting the chefs, and felt like a kid in a candy store. It was then that he knew he had found his true purpose in life to fulfill his dreams of becoming a chef.
Jaleel’s aspirations do not end there. With the success of his food truck, he aims to take the next step and open his own restaurant. This establishment will not only serve as a physical space to showcase his culinary talents but also act as a hub for bringing people together through the shared experience of good food and great company.
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Kenneth's interest in culinary began at an early age. Watching his grandmother and grandfather cook and getting to help are among his earliest memories. Kenneth has spent the last 21 years in the restaurant business where he moved up from front of the house to back of the house. In July of 2024 he decided to attend NOCH I to follow his culinary dreams to become a chef.
After NOCHI, Kenneth plans to open a cafe and call it Contento which means “happy”. Kenneth plans on preparing Contento food to everyone he encounters in the near future!
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Tyrell, a New Orleans native, discovered his passion for cuisine at the mere age of 7. His love for cooking soon turned from a hobby to a life skill he used to make a living. Tyrell’s passion is fueled by his will to provide for his son. NOCHI has provided him with a platform to elevate his skills and further his knowledge of food.
After NOCHI, Tyrell plans to own a restaurant specializing in infused food and cocktails.
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Leah has a natural love for New Orleans food and culture as she has been born and raised in the area. She began baking during the COVID-19 lockdown as a way to cope with the crippling boredom she experienced at the time. The hobby quickly developed into a cherished passion, so she decided that after graduating high school she would fulfill her dreams of becoming a pastry chef. Thus, NOCHI seemed like the perfect place to sharpen her skills and make connections in the pastry world.
After NOCHI, Leah plans to spread love and uplift communities through her baking. She hopes baking will take her to unexpected new heights.
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Patrick grew up surrounded by his family of cooks in the heart of uptown New Orleans. He was inspired the most by his grandmothers at the age of 10 to recreate the happiness food brings. Patrick honed his creative cuisine skills working at Dook’s Place, Leah’s Kitchen, & Chapter IV restaurants. His unmatched hospitality has also been appreciated by world famous Chef Leah Chase and everyone at Dooky Chase. Patrick currently attends NOCHI Institute & plans to continuously put smiles on the faces of those he feeds his culinary experiences.
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Vincent graduated from John Ehret high school in 2024. He was born and raised in New Orleans in the upper 9th ward. While at NOCHI, he is working at a locally owned store by the name of Rouses. Vincent is dedicated to using his time in school to better himself and grow his culinary skills. After graduating, he would like to take his skills offshore.
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Ruchi’s love of cooking and preparing food for others began at a young age and has been a constant throughout her life. After pursuing a career in finance for several years, Ruchi made the decision to follow her passion for food and made the move to New Orleans to attend NOCHI. At NOCHI, Ruchi is learning the fundamental techniques and skills to help achieve her goal of stepping into the restaurant industry.
After NOCHI, Ruchi would like to sharpen her skills in a professional kitchen and hopes to focus on local and sustainable cooking methods.
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Amaya was born in New Orleans and raised in Slidell, Louisiana. Amaya found her passion for cooking at a very young age, watching her parents cook meals for her and her siblings. She has been working front of the house in the restaurant industry for the past three years. Being able to get an inside look of how the back of the house operates encouraged her to take it a step further and attend NOCHI to sharpen her skills.
After NOCHI, Amaya plans to open up a food truck and take New Orleans cuisine around the United States!
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Cameron began his culinary career as a dishwasher in a small pub in Eugene, Oregon. After working his way through stations, increasing responsibility and knowledge, he decided to attend NOCHI to further expand his understanding of the culinary world.
After NOCHI, Cameron plans to continue working as a line cook, gathering knowledge and honing his skills.
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Yannick grew up in a household where people were always cooking or baking. At the age of 13 he became interested in watching his grandma bake various things, such as pies and cakes. After only being able to watch for most of his life, he was finally able to not only help bake treats, but he eventually was able to do his own home baking every now and then. As he got older, he wanted to make this hobby into a career. In July 2024, he moved from Florida to New Orleans to attend NOCHI as a cohort for Baking and Pastry Arts to increase his knowledge and skills.
After NOCHI, Yannick Vincent plans to move back to Florida and open a bakery that specializes in varying cakes.
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Cameron lived in PG County Maryland for most of his life and after receiving his bachelor's degree in business and masters in HR Management, he made the decision to continue this next step in his journey and moved to New Orleans, a city near and dear to his heart. Thanks to NOCHI, he has been able to learn new techniques and skills to help him on his path to owning a restaurant back home in Maryland.
After NOCHI, Cameron plans to open a private personal chef services business to serve the greater New Orleans area. He plans to offer his services especially to athletes, considering he was one throughout his life. He also hopes to find a mentor that will help guide him on this journey and build many connections and clients that will help him to be successful in the industry. The combination of the new skills and culture that he will learn in New Orleans mixed with the roots of his home in the DMV will lead to exciting new flavors that people have yet to taste.
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Kobe’s culinary journey started when he was eight years old, in the kitchen helping his grandmother prepare meals for the family. He found real joy when in the kitchen, like an escape from reality, and like that he found his passion. At sixteen Kobe’s father helped him get a job where he was working at a local restaurant called “Nice Guys Nola”. Kobe was hired as a bus boy and in a matter of almost 4 years he’s worked his way up to Kitchen Manager/Sous.
After NOCHI Kobe plans to open a food truck and with the profits from that build towards opening the first of many restaurants around the country. Kobe also plans to travel to the many food capitals of the world, to get a better appreciation of the different types of cuisine the world has to offer.
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