La Petite Grocery has established an annual, needs-based scholarship to support students pursuing a certificate in NOCHI’s Culinary Arts or Baking & Pastry Arts certificate program!
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New Orleans Magazine shares information about how to visit our next student pop-up!
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To celebrate, Chef Denaé Reddick, a member of NOCHI’s inaugural Baking & Pastry cohort, returned to the Leventhal lab to craft a cake for a surprise presentation on their show. With assistance from the class of June ‘24, this three-tiered Funfetti confection was baked, constructed and decorated over three days before its grand debut.
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Will Coviello with the Gambit sat down with two students with our March ‘24 cohort to talk about their pop-up, Bamba!
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Chef Zak Miller stopped by Great Day Louisiana to share the best uses for the different varieties of salt!
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The September ‘23 cohort is focusing on the flavors of North Africa for their capstone pop-up, featured in NOLA.com.
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It’s that time of year again: Biz New Orleans featured our upcoming pop-up, Têt Marché!
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NOCHI alumni Chef Martha Gilreath sat down with Karen Swensen to share her journey that led to culinary school and beyond. See her inspirational story on the TODAY Show with Hoda & Jenna.
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NOCHI Alumn Whitney Myers was in the WWL TV studio to share some of her Mardi Gras spirit!
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Will Coviello stopped by NOCHI to speak with the team that created this February’s pop-up concept and what inspired their pitch.
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Biz New Orleans chatted with Gerald Duhon about the work that NOCHI does in the community and his vision for our future.
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NOCHI teamed up with our new neighbors, the Tulane School of Architecture, for a gingerbread competition! NOLA.com stopped by to check out the progress and admire the final results.
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WGNO’s Wild Bill Wood stopped by the Food Hall at NOCHI to chat with our students and learn more about their pop-up concepts.
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Dale Rivas was interviewed by the Gambit, highlighting his Nicaraguan heritage and how he brought those influences into his concept Petrona. We couldn’t be prouder!
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Robert Peyton highlighted the three concepts for November’s Pop-Up in New Orleans Magazine: “I have been incredibly impressed with the professionalism at NOCHI. I have no doubt that the food these cooks are going to produce will be excellent, and I’m actually pretty excited to taste food from all three of the concepts.”
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NOLA.com is recognizing what we already knew, that Martha Gilreath, valedictorian of the fourth graduating class at NOCHI, is doing amazing things. Now executive chef at The Chicory, she champions sustainability and creativity in her food.
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Poppy Tooker, long-time friend of NOCHI, listed Basil, our Summer ‘22 student pop-up, in her picks of the week in this episode of “Steppin’ Out.”
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From MyNewOrleans: “A culinary journey around the globe, Basil draws inspiration from the Far East to the Mediterranean. Basil’s menu features appetizers and main courses such as basil corn fritters, cashew crusted salmon and an umami mushroom burger. Many dishes can be prepared vegetarian, vegan or pescatarian.”
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From Biz New Orleans: “The New Orleans Culinary & Hospitality Institute is taking reservations for Basil, a new pop-up cafe created by the Summer 2022 cohort of Culinary Arts and Baking & Pastry Arts students. One hundred percent of proceeds from this and every student pop-up benefit NOCHI’s Scholarship Fund.”
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