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.”
Read MoreNOLA.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.
Read MoreNew Orleans Magazine highlighted some of the classes we have coming up this Fall/ Winter season: “Led by beloved local chefs, NOCHI Enthusiast Classes take an interactive deep dive into everything from the fundamentals to regional foodways, while Professional Workshops offer food and beverage professionals opportunities to delve into specific techniques, cuisines, and trends.”
Read MoreNOLA.com takes a first look at Cooking for a Cause, our second annual fundraiser: It “kicks off Sept. 7 with an online auction of private cooking and mixology classes, dinner parties and "gourmet getaways," with the funds going to NOCHI scholarships and programming.”
Read MoreFrom Biz New Orleans: “Ben’s Friends, a national support group for people in the hospitality industry struggling with addiction, has announced its expansion into New Orleans.” We were proud to host the first meeting, led by Chef Alex Harrell and NOCHI’s own Liam Doran.
Read MorePoppy 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.”
Read MoreFrom 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.”
Read MoreFrom 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.”
Read MoreNOLA.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.”
Read MoreWe 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.
Read MoreWhere 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.”
Read MoreWGNO 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!
Read MoreNOCHI 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).
Read MoreNew 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.”
Read MoreIn 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!
Read MoreNew Orleans included our enthusiast classes in their roundup of great things to do with friends this spring.
Read MoreAs 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.
Read More“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.”
Read MoreRiver 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.”
Read MoreThe 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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