From Data Analyst to Bread Baker: How Christine Lazzaro Found Her Next Chapter at NOCHI

After 15 years spent building a successful career in data analysis, project management, and finance, Christine Lazzaro reached a crossroads.

The work was stable. She had built expertise in her field. But deep down, she knew it wasn't where she wanted to spend the rest of her life.

Following an honest conversation with her therapist, Christine began thinking seriously about something that had always brought her joy: baking. What started as a possibility quickly became a plan. She was ready to trade spreadsheets for sourdough, data for dough, and meetings for mixers.

Today, Christine is a graduate of NOCHI's Spring 2026 Baking & Pastry Arts program, proving that it's never too late to pursue a career that truly fits.

A Career Change Rooted in Passion

Originally from Houston, Texas, Christine has called New Orleans home for more than two decades.

"New Orleans will always be home," she says.

When she decided to make a career pivot, staying in the city made perfect sense. As one of the country's great culinary destinations, New Orleans offered the ideal place to begin her next chapter.

NOCHI stood out for more than its location.

"I wanted to hone my baking skills and make connections in the industry," Christine explains. "The six-month program meant I could get the training I needed and start working right away."

That accelerated timeline allowed her to confidently step into a new profession without spending years away from the workforce.

Falling in Love with the Science of Baking

One of the biggest draws to baking for Christine is the balance of creativity and precision.

She's especially fascinated by bread making, where fermentation, hydration, timing, and technique all work together to create something extraordinary.

At NOCHI, she discovered even more appreciation for the science behind pastry.

Surprisingly, one of her favorite units became croissants.

"People think croissants are the hardest thing to make in baking and pastry," she says. "But I found that they weren't."

She also enjoyed NOCHI's crossover experience, where Baking & Pastry Arts students spend time working in the Culinary Arts kitchens.

"It was fun getting to see how I worked on that side of the kitchen."

Growing Beyond the Kitchen

Not every lesson came naturally.

As someone who describes herself as an introvert, the front-of-house portions of the curriculum pushed Christine outside her comfort zone.

"I'm much more of a put-on-headphones-and-bake kind of person," she laughs.

Adjusting to early mornings was another challenge, with classes beginning at 7:30 a.m. each day.

But those moments of discomfort became opportunities for growth.

The biggest surprise came during NOCHI's student-run pop-up restaurant.

Christine expected a simple class project. Instead, she found herself immersed in what felt like a real restaurant operation.

"I didn't realize how valuable the pop-up would be," she says. "It tested you on the line, front of house, and the full restaurant concept."

From pitching ideas to serving guests and working service, the experience helped her understand every aspect of operating a food business, not just baking.

Finding Community Along the Way

Making a career change can feel intimidating, especially when you're entering school alongside classmates from different backgrounds and stages of life.

Christine found support before classes even began.

Recognizing that both students were relocating, NOCHI's Director of Admissions & Student Services connected Christine with another incoming student who was also looking for housing. The two became roommates, giving Christine an immediate sense of community as she started the program.

That connection became just one example of how NOCHI helps students build relationships that extend well beyond the classroom.

Looking Toward the Future

After graduation, Christine plans to continue building experience while working at Levee Baking Co. in New Orleans.

Long term, her dream is to apprentice with a master bread baker, deepening her understanding of artisan bread before opening a bread and noodle shop of her own.

She's also interested in testing pop-up concepts in New Orleans, Seattle, and New York as she refines her vision.

For Christine, NOCHI wasn't simply a place to learn recipes, it was the bridge between one successful career and the next.

Her journey is a reminder that it's never too late to reinvent yourself. Sometimes, the skills you've spent years developing simply prepare you to succeed in a completely different field.

And sometimes, the best career move begins with a loaf of bread.