Coming Back for Seconds: Leslie Jarreau’s Return to NOCHI

When Leslie Jarreau first graduated from the Culinary Arts program at NOCHI, she had already proven she could thrive in an intensive, hands-on learning environment. Returning to school wasn’t part of the original plan but sometimes the next step finds you anyway.

Encouraged (and, in her words, a little “bullied”) by the people who knew her potential best, Leslie made the decision to come back to NOCHI to complete the Baking & Pastry Arts program. This time, she wasn’t just chasing new techniques - she was chasing understanding.

Digging Into the Why

Leslie came back with a very specific goal: to learn the science behind baking.

“I literally wanted to know what baking soda does in a recipe,” she says. “I wanted to understand how ingredients work so I can be better at creating my own.”

For someone with a strong savory background, baking offered a different kind of challenge, one rooted in precision, chemistry, and fundamentals. It was less about instinct and more about intention, and that balance is exactly what drew her in.

Her drive hasn’t gone unnoticed. As her Baking & Pastry instructor, Chef Matt Serkes, puts it:

“Leslie is a driven individual, she pushes herself to be better and seeks ways to improve and further her culinary knowledge.”

Learning Beyond the Classroom

One of the biggest highlights of Leslie’s second NOCHI experience has been her externship. Stepping into a professional pastry environment allowed her to see how classroom learning translated into real-world practice, as well as how much she already knew.

“It surprised me how confident I felt walking in,” she shares. “But I still learned more. It sparked a curiosity I didn’t even know I had.”

That combination, confidence paired with curiosity, has become a defining theme of her return. The externship didn’t just reinforce her skills; it expanded her sense of what’s possible.

The Challenge of Coming Back for Seconds

Returning for another six-month program wasn’t easy. Balancing school and work created what Leslie describes as a “constant, never-ending cycle,” and with it came pressure, much of it self-imposed.

“I had expectations for what I wanted to achieve the second time around,” she says. “And I had to stop beating myself up.”

Coming back meant showing up early, every morning, again. It meant pushing through fatigue and self-doubt. But it also meant proving to herself that she could do hard things.

A Surprising Shift

Perhaps the biggest surprise of all? Leslie discovered she genuinely loves baking & pastry, so much so that it might rival her love for culinary.

“The hours, the pace, the creativity, the science - it’s all really great,” she says. “And I still get to incorporate the savory side.”

For NOCHI’s Friends & Family banquet, Leslie did exactly that, creating a savory cornbread cookie that blends both worlds and reflects her evolving style.

Looking Ahead

Leslie is considering a shift from a culinary role into pastry, giving that curiosity room to grow. She’s also thinking about continuing her education and deepening her pastry knowledge.

More than anything, NOCHI has reinforced something essential: that she can get through it.

“You can get up early every morning,” she says. “You can show up.”

For Leslie Jarreau, coming back for seconds wasn’t about starting over. It was about going deeper. And in the process, she’s discovered new passions, new confidence, and a future that feels even more aligned than before.