A Different Kind of Calling: Matt Futernick Finds His Place in the Kitchen

Matt Futernick is not your average NOCHI student and that’s exactly what makes his story so compelling.

Before stepping into the kitchen, Matt earned a degree in Religious Studies from Tulane University and spent his early career as a teacher. His path to NOCHI wasn’t linear, but it was intentional. He was driven by curiosity and a desire to learn the craft the right way from the start.

Learning the Right Way, From Day One

Matt has always been interested in food and hospitality, but rather than jumping straight into restaurant work, he wanted a strong foundation first.

“I always wanted to learn more about getting into the industry,” he shares. “I figured the best way was to start in a place like this, which would teach me the right way off the bat.”

That mindset has shaped his experience so far, approaching each day as both a student and a sponge, soaking up technique, feedback, and structure.

Finding Rhythm in the First 25 Days

Ask Matt about his favorite part of the program, and he doesn’t hesitate: the pace.

“The pace of the first 25 days,” he says. “You come in every day, you’re cooking the whole time, getting corrected, getting taught.”

It’s demanding and intentionally hands-on, designed to mirror the realities of a professional kitchen while still allowing room to learn.

When the Pace Is Also the Challenge

That same intensity, however, has also been Matt’s biggest challenge. The days are full, the expectations are high, and the learning curve is steep. But instead of shying away from it, Matt sees the pace as part of the preparation, an essential step toward the kind of cook he wants to become.

Surprised by Community

What Matt didn’t expect was the people.

“The people are my favorite part of the program,” he says simply. “Everyone is so welcoming and open to talking to everyone.”

Coming from a background in education, Matt values connection and at NOCHI, he’s found a community where mutual support are as important as knife skills and technique.

Looking Ahead: Learning on the Line

When he leaves the program, Matt’s goals are clear and refreshingly grounded. He wants to work the line at four or five different places, learning as much as possible from each kitchen, each team, and each experience.

With the foundation he’s building at NOCHI, Matt is setting himself up not just to enter the industry, but to navigate it with intention, curiosity, and confidence. His journey is a reminder that there’s no single “right” path into hospitality as long as you’re willing to learn.