Sophia grew up in a Caribbean household where cooking was a central part of daily life. Her passion for the culinary arts took shape in her early twenties as a young mother, reading cookbooks as if they were novels, watching PBS cooking shows and the Food Network. In her tiny apartment kitchen, she experimented with drying herbs and preparing dishes like crêpes Suzette and cassoulet. Primarily a stay-at-home mom, Sophia worked as a part-time bookkeeper for the years that followed and felt that attending culinary school was out of reach. Once Sophia became an empty nester, she decided to take a leap of faith and move to New Orleans from Philadelphia to attend NOCHI.
After NOCHI, Sophia hopes to open a menu degustation restaurant, guiding guests through a curated culinary journey and bringing her ideas to life.
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Devin hails from Livingston Parish, Louisiana, where he was raised in a close-knit community that helped shape his values and resilience. While his high school years presented challenges, he found a positive path forward through cooking. It was an outlet that quickly became both a passion and a purpose. At 16, Devin began working in kitchens, where he developed discipline, teamwork, and a strong work ethic in fast-paced environments. Cooking gave him structure, confidence, and a craft he could take pride in. Family remains central to his life, and he credits their support (especially his mother’s) as a driving force behind his growth. Since February of last year, Devin has been working at Audubon Clubhouse, continuing to refine his skills and deepen his commitment to a career in the culinary arts.
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Riley had a passion for the culinary industry since she was a young child. Right after high school she jumped right into the industry hoping to save money for culinary school. In 2025 she received the Aaron Sanchez impact fund scholarship to attend NOCHI, where she studied in the Culinary Arts program to further her education. Now she is back for the Baking & Pastry Arts program eager to learn all she can to better her as a chef. To her, knowledge is power, and she is excited to see what valuable skills she will gain from this curriculum
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Orion is a culinary arts student at NOCHI with a passion for storytelling through food. Raised in New Orleans, Orion developed an early appreciation for how food carries, ignites, transports and connects. Their grandmother, lovingly called “Gram,” was a cook and domestic for Miss King and served as the equivalent of a head chef for King’s Catering, shaping Orion’s understanding of food as both labor and care. Drawing from volunteer work at The Shade Tree Women’s Homeless Shelter and personal experiences with hardship, Orion approaches cooking with empathy and aspires to become a culinary travel writer.
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Keith, born in Hattiesburg, Mississippi, grew up in a close-knit Southern family where food was a central expression of love and tradition. Inspired by both of his parents and the strong matriarchs in their families, Keith developed an early appreciation for the kitchen. His interest in cooking grew during high school and led him to pursue culinary studies at Jones Junior College, followed by hands-on experience working at The University of Southern Mississippi. Over time, he built a strong foundation in discipline and consistency, while also nurturing a passion for fitness and nutrition. Becoming a father in 2016 and 2019 reignited his love for cooking, inspiring him to create meals with purpose. In 2025, Keith chose to continue his journey at NOCHI, where he is refining his skills and preparing for the next chapter. After graduation, he plans to launch a wellness-focused food truck that brings together his passions for food, health, and community.
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Valerie was interested in culinary skills and competencies from a young age. This was further developed from her experiences with cooking with her father (a Merchant Mariner). As a recently graduated homeschooled person not interested in a traditional college education, NOCHI provided a pathway to combine her culinary interests with the ability to develop the skills necessary for employment in the culinary trades.
After NOCHI, Valerie intends on pursuing additional opportunities to further refine her culinary skills and knowledge internationally and integrate a desire to follow her father's career path and pursue her own career in the maritime industries.
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Vernon was born and raised in St. Louis, MO and now calls Biloxi, MS his home along with his children. Since retiring recently from the United States Navy, he knew it was time to fulfill his passion for the Culinary Arts. His search for a valuable program was extensive, but with the high notoriety across the Southeast region, and the highly devoted instructors, NOCHI was his only choice.
After NOCHI, Vernon would like to continue to enhance his culinary arts skillset along the Louisiana and Mississippi coast. Additionally, he would like to establish a non-profit to help foster parents and foster children develop essential food preparation and cooking skills.
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Mahalia was born in New Orleans and raised in Atlanta, where her love for cooking began at an early age. Inspired by her father, she spent much of her childhood in the kitchen, learning by his side as soon as she was old enough to help. As a teenager, she returned to New Orleans and later graduated from high school, exploring different paths in college before realizing her true passion was in the culinary arts. Encouraged by her mother, Mahalia discovered NOCHI, and after visiting the campus, she knew it was the right place to pursue her goals. After graduating, she plans to open her own catering business and build a career doing what she loves.
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Sierra has been in the kitchen as long as she can remember, from helping make meals at daycare as the chef’s assistant, to helping out around the kitchen in her childhood home with her grandmother, mom, aunts, and uncle; she’s seen it all. Coming from a long line of talented home and professional chefs, Sierra has always loved food: the community it fosters, and the joy of preparing a meal and watching your loved ones taste and feel the love packed in each bite. This love of food and the intersectionality of culture, community, and art inspired Sierra to open her own catering and special events company with her business partner and friend in Washington, DC in early 2025. The food she cooks holds true to her shared Mississippi and South Louisiana heritage and offers her clients a glimpse into the transformative flavors of Southern and Creole cuisine. Sierra is thrilled to join the NOCHI crew and refine the techniques and cooking styles that serve as the bedrock of her culinary creativity.
After earning her Culinary Arts certificate from NOCHI, Sierra hopes to expand her catering and events company into a global Hospitality Group and luxury events studio and incubator that celebrates global flavors, travel, and cultural storytelling through food.
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Gavin is from Belle Chasse, Louisiana, with a deep passion for cooking. His love for the kitchen began at a young age, watching his father prepare family favorites like gumbo (still the best he’s ever had). As he grew older, Gavin began helping out and eventually started experimenting on his own, discovering the pride that comes from creating meals for others. He later gained his first professional kitchen experience as a line cook in New Orleans, where he was quickly immersed in the fast-paced demands of the industry. Though the learning curve was steep, the challenges pushed him to grow, building both his skills and confidence. This experience solidified his commitment to pursuing a culinary career.
Now a student at NOCHI, Gavin is focused on developing both his craft and professionalism. After graduation, he hopes to continue learning in a high-quality kitchen and, in the long term, open his own restaurant while inspiring others to pursue their passion for food.
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Sara, a sixth-generation Louisianian, is an artist and community organizer. She has over a decade of experience in land stewardship, farming livestock and vegetables that started as a college student in Vermont and Tennessee. Feeding her community with locally sourced and seasonal ingredients that tell stories on the plate keeps Sara coming back to the kitchen over and over again.
In culinary school, she's hoping to develop skills that allow her to turn her passion into a carefully-honed and efficient craft. She would eventually like to run a small farm to table operation.
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Born in Terrebonne Parish and raised in New Orleans, Torvelle comes from a long line of talented cooks, a legacy that helped shape what would become a true passion for the culinary arts. His professional journey began at Vera Cruz, where he quickly advanced from prep cook to lead cook in just eight months. He later joined City Greens under Chef Timothy Bordes, where his dedication and skill led to his promotion to Commissary Chef and Manager within a year. Driven to continue growing, he enrolled at NOCHI to refine his craft and earn formal certification taking his experience to the next level.
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Jordan was born and raised in New Orleans, where his love for cooking was shaped by his family. He often says his father is the best cook he’s ever known, and both his father and mother (who also attended culinary school) inspired him to pursue a career as a chef. From a young age, Jordan enjoyed watching cooking shows like Guy’s Grocery Games and Diners, Drive-Ins and Dives, and has long admired Chef Gordon Ramsay.
In late 2024, Jordan decided to take his passion seriously and enrolled at NOCHI, where he is currently developing his skills in the kitchen. After graduation, he plans to continue learning in restaurants around New Orleans, with the long-term goal of opening his own restaurant, possibly in the South or Chicago. Above all, Jordan hopes to bring people together through food and eventually help mentor the next generation of chefs.
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Christine hailed from Houston, TX, but has lived in New Orleans for over two decades. Christine will always call New Orleans home regardless of where she
permanently resides. Mastering her professional career as a data analyst, Christine has
taken the plunge into a new and exciting endeavor. Christine is fascinated by the science
behind the culinary arts, most specifically bread making.
After NOCHI, Christine aspires to apprentice with a master bread maker to sharpen her
knowledge and skill. From there she hopes to open her own bread and noodle shop.
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Emma has always enjoyed cooking and baking as a hobby. The growth of social media provided her the opportunity to explore different cuisines and try new recipes. She loved Gilmore Girls and always saw herself being like Sookie, the chef at the Inn, but until recently, hadn’t considered exploring that career option. She graduated from the Culinary Arts program in 2025 and is now continuing her education at NOCHI as a student of the Baking & Pastry Arts program.
After NOCHI, Emma hopes to work in a small bakery/café where she can combine her love for cooking and baking.
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Trinni, a Louisiana native and United States Navy veteran, launched Taste Da
Boot in 2021 to bring authentic Louisiana cuisine to the Pacific Northwest's Puget Sound. The company began with a tent at local farmers' markets and has now expanded to include mobile catering, meal prep services, special events, and long-term plans.
Trinni is honing his culinary abilities at NOCHI and building an educational model that combines Louisiana culture with professional execution. After NOCHI, he intends to expand Taste Da Boot by establishing a culinary institution to educate community driven food experiences throughout Louisiana and abroad.
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Jaxon grew up in Houston, Texas, where he discovered his passion for cooking through a culinary arts program in high school. After graduating, he gained early experience working grill positions before moving to New Orleans with his mother. Determined to break into the restaurant industry, he took a hands-on approach, visiting local kitchens until he landed a role as a pastry cook at Commander’s Palace. Seeking to strengthen his skills and fundamentals, Jaxon enrolled in NOCHI’s Baking & Pastry Arts program. After graduation, he plans to gain fine dining experience before pursuing his long-term goal of becoming a private chef.
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India was born and raised in New Orleans East, where her love for cooking grew over time while learning alongside her mother in the kitchen. What began as helping out quickly turned into a true passion, especially as she became more involved in her mother’s catering business. Inspired to pursue a culinary career of her own, India enrolled at NOCHI to develop her skills and take the next step. After graduation, she hopes to grow her business into a food truck, traveling to find the best markets while working toward her long-term goal of becoming a private chef.
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Basil’s obsession and fascination with the pastry arts began in their childhood home in Waco, Texas. From a young age, they were captivated by anything baking, often spending hours watching tutorials and television, or playing video games involving baking on cake decorating and all sorts of different dessert techniques. Their culinary identity is also deeply rooted in their heritage: they grew up sharing hazelnut coffee and biscotti with his Italian Nonna and making kolache using a special family recipe. Inspired by their mother, who created elaborate birthday cakes for them and their brother, Basil decided to turn their lifelong hobby into a professional pursuit.
In January of 2026, Basil moved to New Orleans to attend NOCHI and refine their technical skills. After NOCHI, Basil hopes to launch a career in the pastry industry, specializing in custom cake design and high-end desserts. They look forward to contributing to the vibrant New Orleans food scene and eventually working in a high-end hotel, such as the Four Seasons, where they can refine their skills.
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Kevian discovered her passion for baking in high school, initially as a way to earn extra money by selling homemade treats. As her customer base grew, so did her love for the craft, turning a simple idea into a clear career path. Inspired to turn her passion into a business, she set her sights on opening her own bakery. To expand her skills and refine her menu, Kevian enrolled at NOCHI, an experience she considers one of the best decisions she’s made. After graduation, she plans to open a bakery in Georgia, with hopes of eventually expanding to a second location in New Orleans.
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Culinary school arrived for Jasmin at exactly the right moment. A lifelong lover of food, she has always been drawn to the excitement of cooking and to what food represents in New Orleans: fellowship, joy, lineage, and pride. Through bartending and her experience in NOCHI’s Learning Skills for Life program, Jasmin discovered hospitality as an art form. That love, paired with the right season, the right place, and the right support, made culinary school a natural next step in her journey.
Born and raised in New Orleans East, Jasmin has witnessed her community’s dramatic transformation since Hurricane Katrina. Where there were once grocery stores, restaurants, and places for families to gather, many of those experiences are still missing. She is passionate about helping bring back the joy of getting dressed up and going out to dinner close to home, whether for a celebration or simply because. Through her culinary education, Jasmin plans to create food experiences rooted in care, culture, and access.
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Jeremiah’s passion for cooking began in his youth, inspired by time spent in the kitchen with his grandmother. Throughout high school, he actively participated in culinary and hospitality programs, competing in numerous competitions and demonstrating strong leadership. In July 2024, he earned a silver medal at a national culinary competition in Las Vegas, an experience that further fueled his drive. Although he was accepted to the Culinary Institute of America, financial barriers led him to pursue a different path. He ultimately enrolled at NOCHI, where he was also awarded the Emeril Lagasse Foundation scholarship.
After graduation, Jeremiah plans to gain experience in Michelin-starred restaurants to deepen his understanding of high-level kitchen operations. His long-term goal is to open his own restaurant, blending Japanese cuisine with Cajun-Creole influences in a concept inspired by his great-grandfather, Mitsuos. Through his work, Jeremiah hopes to tell meaningful stories through food and inspire others to pursue their dreams with dedication and resilience.
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Born in Florida and raised in New Orleans, Aaron developed a deep appreciation for food while growing up in a city rich in culture and culinary tradition. Inspired by his mother and years of cooking for friends and teammates, he discovered a passion for bringing people together through food. Although his background includes military service and a career in information technology, he has chosen to fully pursue his true calling in the culinary arts. Now a student at NOCHI, he is focused on refining his skills and sharing his culinary perspective, while honoring the journey and the person who inspired it all.
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Rachel was born and raised in New Jersey and discovered her passion for the culinary arts during her undergraduate studies in upstate New York. She has explored many aspects of the food system, from food journalism to farmers market vending to hands-on agricultural work. Over the past year, she has further developed her skills at Moosewood Restaurant in Ithaca, gaining valuable kitchen experience. Now at NOCHI, Rachel is building on that foundation, inspired by New Orleans’ vibrant food scene. After graduation, she hopes to continue her training at a leading local restaurant and ultimately open her own delicatessen focused on sustainable, low-waste practices.
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