“Chefs have a moral obligation to serve people healthy food… and if you use innovative cooking techniques that are naturally better for you, your guests will get a flavor-packed, healthy meal without the blunt advertising,” says our executive director, Leah Sarris, in an interview with National Culinary Review.
Read MoreFrom Adore Magazine: “The New Orleans Culinary & Hospitality Institute is hosting a festive and COVID-friendly activity on its rooftop. This December, enjoy an intimate movie screening with a themed dinner, cocktail pairings, and panoramic views of the city.”
Read MoreOn myNewOrleans.com, Peyton has the lowdown on our December “Dinner and a Movie” series, featuring movie screenings and movie-inspired menus and cocktails.
Read MoreLeah 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.
Read MoreIndustry 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.
Read MoreExecutive 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.
Read MoreFrom 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.”
Read More"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."
Read MoreWinner, winner, cheers to dinner—our fundraiser got top billing in Garden & Gun's Talk of the South newsletter!
Read MoreCooking for a Cause—and the October 14 grand finale, co-hosted with Commander's Palace—made Eater NOLA’s roundup of notable news.
Read MoreWe’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.
Read MoreWhere 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.”
Read More“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.”
Read MoreWe 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!
Read MoreFSR named us to their list of top American culinary schools dedicated to training the next generation of hospitality professionals.
Read MoreCooking 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.
Read MoreLearn more about the COVID-19 Meal Assistance Program, conceptualized by Mayor Cantrell, from one of our partners at Chef’s Brigade.
Read MoreIan McNulty covers our meal assistance program, which not only serves community members in need but also brings new business to struggling restaurants.
Read MoreIf you or anyone you know are in need of food, call 311 or go to nola.gov/311 to apply for the program.
Read MoreLearn 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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