Chef Blair was joined by Culinary Arts student, Finnegan McDaniel, and Baking & Pastry Arts student, Raley Curry, in the WWL studio to showcase a few of Manolete’s dishes!
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Chef Instructor Chef Kent LeVan and Culinary Arts student Christian Lopez visited the NOLA Now kitchen to showcase the seafood paella being served at the June '24 cohort's pop-up, Manolete.
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New Orleans Magazine shares information about how to visit our next student pop-up!
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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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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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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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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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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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NOLA.com featured our Summer ‘22 cohort’s pop-up, writing: “Global cuisine will be the bill of fare at Basil at the New Orleans Culinary Hospitality Institute, now accepting reservations for lunch seatings during August.”
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Thanks to Tom Fitzmorris for the kind words and glowing review on N.O. Menu!
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“The idea behind Tanchi Kitchen was to get at what pre-Columbian Native Americans would have eaten,” says Sam Yampolsky (Culinary Arts, Fall 2019) in an interview with Gambit Weekly.
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