The Downtown Development District is highlighting one of NOCHI’s Culinary Arts students as part of a series about the benefits of living, working and learning in downtown New Orleans. Read on to learn more about Melanie!
Read More
Prep your meals like a pro from the moment you buy your ingredients.
Read More
A graduate of the inaugural Baking & Pastry cohort at NOCHI, Chef Denaé Reddick, returned to the kitchen to craft a surprise anniversary cake for Today with Hoda & Jenna and reflects on the experience.
Read More
Learn more about this amazing group of students.
Read More
Learn more about one of our June ‘24 Culinary Arts students!
Read More
Not sure how to use all that cabbage you caught at the St. Patrick’s Day Parade? Chef Kent LeVan has a recipe to help you out!
Read More
Chef Kent LeVan shares some of his love of canning and a recipe for Haberno-Peach Preserves.
Read More
Learn more about one of our June ‘24 Baking & Pastry students!
Read More
Developed by the March ‘24 cohort for their pop-up Bamba, this classic South American dish is a rich, coconut milk based stew served with fresh seafood. Paired with sweet, grilled corn and zesty cilantro lime rice, the Moqueca de Pescado is an explosion of flavors that pays homage to the beautiful country of Brazil.
Read More