Finding Humility, Honing Fundamentals: Jacob Lopez’s NOCHI Story

When Jacob Lopez packed up his life in California and headed to New Orleans, he wasn’t just chasing a change of scenery, he was chasing growth. An Aaron Sanchez Impact Fund Scholar, Jacob came to the New Orleans Culinary & Hospitality Institute with a clear goal: strengthen his foundation and learn in one of the most influential food cities in the country.

Jacob first heard about NOCHI through a friend, Christian Lopez, an earlier recipient of the same scholarship who completed both the Culinary Arts and Baking & Pastry Arts programs. Seeing what was possible, Jacob applied, drawn by the opportunity to refine his skills while being immersed in New Orleans’ distinct culinary culture.

“It was a scholarship opportunity to learn in one of the food mecca cities in the U.S.,” Jacob says. “I wanted to make sure my fundamentals were solid based on what I’d already learned.”

During his time at NOCHI, Jacob balanced the intensity of the program while working at Emeril’s, gaining real-world experience alongside classroom instruction. That combination, he says, made the early days of the program especially impactful.

“My favorite part has been the humility of quarter one, learning how much you don’t know,” he reflects.

Like many students, Jacob found that growth didn’t just come from technique, but from collaboration. Working alongside classmates with different personalities pushed him outside his comfort zone and challenged him to grow as a teammate as well as a cook. And while the competitive spirit of NOCHI’s pop-up challenges is part of the fun, not every moment went according to plan.

“I was surprised by how incredible the instructors are. Their knowledge and technical skill is next level,” Jacob says. “Also… that my team didn’t win the pop-up challenge,” he adds with a laugh.

Looking ahead, Jacob’s ambitions extend far beyond the kitchen. After graduating, he plans to spend two weeks traveling through Paris for culinary inspiration before relocating to Las Vegas to continue his education at University of Nevada, Las Vegas, where he’ll pursue a bachelor’s degree in hospitality management after earning his associate degree.

For Jacob, NOCHI has been a gateway; not just to stronger fundamentals, but to a broader understanding of food and place.

“New Orleans is a major food city,” he says. “People talk about New York or LA, but New Orleans is a completely different style of cooking and learning here changes how you see everything.”

Through humility, hard work, and the support of the Aaron Sanchez Impact Fund, Jacob Lopez is building a foundation that will carry him from New Orleans to Paris, Las Vegas, and wherever his culinary journey leads next.