Celebrating the class of March '24
As the sizzle of pans fades in the kitchen, there's an undeniable sense of accomplishment radiating from the group of individuals donned in chef hats and aprons. These are the latest cohort of NOCHI Culinary Arts graduates, ready to take on the culinary world with their newfound skills, passion, and creativity.
At their graduation on March 16, 2024 at the Ace Hotel, laughter was abundant, tears were shed and the pride of a job well done was on display throughout the event. Chef Sue Zemanick shared insights and advice in her commencement speech. Friends and family celebrated the completion of a 100 day journey that will help launch 11 new culinary professionals into the industry.
Their time at NOCHI was not just about mastering recipes or perfecting knife skills; it was a transformative journey that shaped individuals into culinary connoisseurs. From the first day of class to their pop-up, these students immersed themselves in the artistry and science of cooking, honing their craft under the guidance of Chef Rebecca Klaskala.
The NOCHI experience is a blend of theory and practice, where students learn the fundamentals of cooking techniques, food safety, menu planning, and flavor profiles. But beyond the classroom lectures and practical sessions, what truly sets apart a culinary education is the hands-on experience in professional kitchens and real-world environments.
Throughout their time at NOCHI, these graduates have spent countless hours chopping, sautéing, braising, and baking their way through a diverse array of cuisines. They've experimented with ingredients, explored culinary traditions from around the globe, and pushed the boundaries of their creativity to craft dishes that tantalize the taste buds and delight the senses.
They crafted a pop-up focusing on Latin American dishes, Bamba. A rousing success, the two-week long restaurant received rave reviews from diners and contributed to the NOCHI Scholarship Fund, helping to support the students that will follow behind them.
But perhaps the most valuable lesson these graduates learned is the importance of teamwork and camaraderie in the kitchen. Cooking is not just about individual skill; it's about collaboration, communication, and coordination.
As they leave NOCHI, the March ‘24 cohort carry with them more than just a certificate of completion. They join the industry with a deep passion for food, a commitment to excellence, and a hunger for continuous learning and growth. Whether they pursue careers as chefs, caterers, food stylists, or culinary educators, they are equipped with the skills, knowledge, and determination to make their mark in the industry.
But beyond the professional accolades and achievements, what truly defines this class is their comradery, unwavering love for food and their desire to share that love with others. For them, cooking is not just a job; it's a form of expression, a way to connect with people, and a source of joy and fulfillment.
As they embark on their culinary journey, we celebrate the class of March ‘24, a group of passionate individuals who are poised to make a flavorful impact on the world, one dish at a time.
