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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Biz New Orleans chatted with Gerald Duhon about the work that NOCHI does in the community and his vision for our future.
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NOCHI teamed up with our new neighbors, the Tulane School of Architecture, for a gingerbread competition! NOLA.com stopped by to check out the progress and admire the final results.
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It’s official! Gerald Duhon has joined NOCHI as Executive Director. Learn more about his role at Biz New Orleans.
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NOCHI Alum Martha Gilreath stopped by the WWL studio to showcase one of the scrumptious holiday cookies that she’ll be demonstrating in her December enthusiast class!
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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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NOLA.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.
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New 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.”
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NOLA.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.”
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From 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.
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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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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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