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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We made NOLA.com’s roundup of 10 things to do around town with our pizza-party themed open house scheduled for July 21, geared toward prospective applicants for our certificate program.
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Where Y’at covers our July 21 open house, stating “it will feature a make-your-own-pizza party led by Institute chefs Rebecca Klaskala and Zak Miller. A tour of the NOCHI facilities will also be included, alongside the central session regarding 6-month certificates.”
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WGNO popped by our kitchens to showcase what our students are up to, and we got to talk all about upcoming programs and events, including our certificate program’s July 21 open house + make-your-own pizza party. Come one, come all!
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NOCHI is growing! As we prepare to expand our programming and welcome new classes, we’re thrilled to introduce you to the newest members of our educational team, Steven McIntyre (Culinary Arts Instructor) and Carla Briggs (Workforce Training Manager).
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New Orleans Magazine covers NOCHI Wine Professional in its round-up of exciting beverage news: “Taught by New Orleans native and Master Sommelier Michelle Gueydan, the innovative and rigorous six-week course is for those who are either actively engaged in or in pursuit of a hospitality career, including servers, bartenders, wine directors and managers, as well as serious wine enthusiasts.”
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In anticipation of the Fab Five’s seventh season filmed here in New Orleans, Eater is “speculating about the local culinary institutions that might grace viewers’ television screens on this season of Queer Eye” and included us in their round-up. Hope to see you soon, Antoni!
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New Orleans included our enthusiast classes in their roundup of great things to do with friends this spring.
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As tourism roars back, staffing is still a big issue, causing kitchens to rethink operations to meet demand. WWL-TV profiled Zoe McCoy (Baking & Pastry Arts Summer ‘21), now a cook and pastry chef at Elysian Bar, as well as Executive Chef Jonathan Klaskala and NOCHI Director of Community Relations Rémy Robert on the current state of the industry as tourism returns full throttle.
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“You don’t have to be a certified sommelier to be great at service and deliver service that is uniquely ours,” NWP instructor Michelle Gueydan told Will Coviello in Gambit Weekly. Participants “will walk away and know how to apply their knowledge with confidence and adventure in future wine experiences, whether you are in hospitality as a career or an enthusiast who wants to better understand wine.”
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River Beats New Orleans takes a closer look at NOCHI Wine Professional, saying the “unique curriculum aims to empower participants to be more effective wine stewards.”
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The homepage for the wine industry offers a sneak peek into NOCHI Wine Professional, our newest six-week certification offering designed for continuing education and avid enthusiasts.
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Robert Peyton details NOCHI’s relief work in partnership with World Central Kitchen after the March 22 tornado wreaked havoc in parts of New Orleans.
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Led by beloved chefs and local personalities, enthusiast classes take an interactive deep dive into everything from the fundamentals to international cuisine and regional foodways. The spring 2022 enthusiast class line-up features our first public classes since March 2020 and includes:
THE FUNDAMENTALS OF CHEESE WITH LIZ THORPE (March 24)
EMPANADAS WITH ADOLFO GARCIA (May 6)
RAMEN WITH HIEU THAN (May 21)
We hopped on Fox 8’s morning news to talk more about our 6-month certificate program and the upcoming open house and pizza party this Monday, March 7.
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On NOLA.com, our student-run HEARTH POPUP eatery, which benefits our scholarship fund, made it onto the weekend roundup (although it continues through Tuesday, February 22).
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Hearth, our student-run pop-up operating until February 22, “is a chance to sample food made by some rising stars in a beautiful space and with stellar service,” says Robert Peyton in his Haute Plates column.
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