From Dallas to the Line: Bailey Tran’s NOCHI Story

When Bailey Tran decided to enroll at the New Orleans Culinary & Hospitality Institute, it wasn’t just about changing cities. He was following a family legacy and pushing himself further than he ever had before. Encouraged by his uncle, Luu Tran, Bailey made the move from Dallas to New Orleans to take his passion for cooking one step further: learning in the kitchen together, as classmates.

“I wanted to learn from my uncle,” Bailey says. “But I also wanted to take it one step further, learn things I didn’t know yet and prepare myself to find a job back in Dallas.”

Bootcamp in the Best Way

One of Bailey’s favorite parts of the program has been the intensity of the opening stretch. The first 25 days at NOCHI are designed to set the tone for the industry and for Bailey, they did exactly that.

“It really challenges you and keeps you focused,” he says. “Whoo - it’s bootcamp. You have to look ahead at the material every night to the next day so you don’t fall behind.”

That pace has helped Bailey sharpen not just his technical skills, but his discipline and time management - traits that carry far beyond the classroom.

Learning Creativity, One Plate at a Time

Like many students, Bailey found that technique was only part of the challenge. Plating and creativity pushed him out of his comfort zone.

“Knowing what components should be placed and why, that’s been the hardest part,” he shares. Through repetition, feedback, and practice, Bailey is learning how intention and storytelling show up on the plate, not just in the recipe.

Real-World Experience in the Kitchen

One of the biggest surprises for Bailey came during his externship, where classroom lessons turned into real-world execution. He externed at Kingsway, where he was given the opportunity to dive in fully.

“The techniques you learn actually show up in real restaurants,” he says. “At Kingsway, they let me try everything on the menu.”

That hands-on exposure reinforced why he came to NOCHI in the first place: to be ready for the realities of professional kitchens.

Looking Ahead (On and Off the Court)

When Bailey leaves the program, his goal is clear: return to Dallas with strong skills, real experience, and meaningful connections.

“All the connections the school has, that’s huge,” he says. “They’re connected to all the big restaurants.”

And when he’s not in the kitchen? Bailey is an avid pickleball fan, always ready to bring the same focus and competitive spirit from the court into the kitchen.

With family inspiration, hard-earned skills, and a growing professional network, Bailey Tran is building a foundation that will serve him wherever his culinary path leads next.