Leah spoke with Rebecca Friedman about the ways NOCHI is reimagining how to fulfill our educational mission, how to broaden the concept of hospitality post-COVID, and the challenges and opportunities that lie ahead.
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Industry magazine FSR showcases the Cooking for a Cause offerings, including an entrepreneurial coaching session with Danny Meyer (Union Square Hospitality Group founder) and his teammates Randy Garutti and Mark Leavitt.
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Executive Director Leah Sarris and Chef Tory McPhail of Commander’s Palace appeared on Fox 8 to speak about Cooking for a Cause and our October 14 grand finale.
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From NOLA.com | The Advocate: “Cooking for a Cause is an online auction benefiting NOCHI and offering culinary experiences with accomplished chefs from New Orleans restaurants and big names from the American food world.”
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"We’ve seen a lot of chef-led cooking classes but we’ve never seen Nina Compton teaching pasta or Danny Meyer of Union Square Hospitality Group offering individualized business coaching. It’s pretty surreal to know we can help bring such unparalleled experiences to our community."
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Winner, winner, cheers to dinner—our fundraiser got top billing in Garden & Gun's Talk of the South newsletter!
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Cooking for a Cause—and the October 14 grand finale, co-hosted with Commander's Palace—made Eater NOLA’s roundup of notable news.
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We’ve teamed up with some of the city’s most famous chefs to host Cooking for a Cause, a virtual auction offering unparalleled experiences with some of the top names in hospitality.
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Where Y’at celebrates our top-ranking certificate program, participation in the COVID-19 Meal Assistance Program, and HOSP training, saying, “it is no surprise that NOCHI has ranked so highly, given its prominence in education as well as charity in our community.”
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“NOCHI, the nonprofit that trains culinary students as well as future restaurant hospitality leaders in New Orleans, will host Cooking for a Cause: a virtual auction with the aim of providing once-in-a-lifetime experiences with celebrity chefs and more while supporting the nonprofit.”
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We partnered with the Washington Red Raspberry Commission to curate and host a six-week continuing education series featuring baking and mixology professionals from across New Orleans. It was delicious!
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FSR named us to their list of top American culinary schools dedicated to training the next generation of hospitality professionals.
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Cooking for a Cause is a fundraiser tailored to the times, where auctiongoers can bid on unparalleled private classes with some of the top names in hospitality.
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Learn more about the COVID-19 Meal Assistance Program, conceptualized by Mayor Cantrell, from one of our partners at Chef’s Brigade.
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Ian McNulty covers our meal assistance program, which not only serves community members in need but also brings new business to struggling restaurants.
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If you or anyone you know are in need of food, call 311 or go to nola.gov/311 to apply for the program.
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Learn more about HOSP, our online training for Hospitality Operators, Staff & Patrons, and how we’re bringing together the latest guidelines and best practices for a safe reopening.
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Now, you can support our livestream classes with a one-month membership that includes unlimited access (and a members-only red apron!).
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Through a coalition of over 100 restaurants, our program will supply fresh, nutritious meals to up to 30,000 vulnerable residents per day.
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We've teamed up with the City of New Orleans, Chef's Brigade, and Revolution Foods to deliver meals to people in need during the COVID-19 pandemic.
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