From Hobby Baker to Valedictorian: How Emma Loyde Found Her Recipe for Success at NOCHI

When Emma Loyde first started experimenting in the kitchen, she never imagined it would lead her to become the valedictorian of NOCHI's Spring 2026 Baking & Pastry Arts program.

Like many aspiring chefs, Emma's love for food began at home. Cooking and baking were hobbies she genuinely enjoyed, and as social media introduced her to new cuisines and techniques, she found herself constantly trying new recipes and expanding her skills. She even dreamed of being like Sookie St. James, the beloved chef from Gilmore Girls. But while the passion was always there, turning it into a career took time.

That changed when Emma discovered NOCHI.

Building a Strong Culinary Foundation

Emma knew from the beginning that she wanted to complete both of NOCHI's certificate programs. Although baking and pastry had always been her greatest passion, she intentionally started with the Culinary Arts program to build a strong technical foundation before specializing.

"I was always planning on doing both programs," she says. "I leaned more toward baking and pastry, so I wanted to start with culinary first."

After searching for culinary schools near her and visiting NOCHI, she knew she had found the right place.

"I visited and fell in love."

Emma graduated from NOCHI's Culinary Arts program in 2025 before returning for Baking & Pastry Arts, determined to become as well-rounded as possible.

Falling in Love with the Science of Baking

While Emma enjoyed every opportunity to learn, baking challenged her in new ways.

Unlike cooking, where recipes often leave room for improvisation, pastry demands precision.

"I love that it's a formula," Emma says. "But if you miss one step, it ruins the whole thing."

That challenge quickly became one of her favorite parts of the program. Understanding the science behind baking transformed the way she approached every recipe and helped her appreciate the technical skill required to create consistent, high-quality pastries.

Although she admits the Baking & Pastry Arts program seemed to fly by, she views that as a sign of how much she enjoyed the experience.

"It felt quicker," she says. "In a weird way, I wish it was longer."

Finding Community Along the Way

For Emma, NOCHI became much more than a place to learn recipes and techniques.

"My favorite part has been my friends," she says. "Everybody I meet at NOCHI, both students and staff."

That sense of community made the transition into professional culinary education easier. Entering school without formal kitchen experience was initially intimidating, and learning in a structured environment required an adjustment.

"Starting here was a struggle because I didn't have a background. It was just something I loved to do."

With encouragement from instructors and classmates, however, she gained confidence and discovered that curiosity and dedication could take her further than she ever imagined.

Her hard work ultimately earned her the distinction of valedictorian of the Spring 2026 Baking & Pastry Arts graduating class.

Looking Ahead

After completing both of NOCHI's professional certificate programs, Emma hopes to continue building her experience in a small bakery or café where she can combine her love for both cooking and baking.

"I wish I could hang out at NOCHI all day," she laughs.

For now, she's excited to continue learning in professional kitchens, sharpening her skills and gaining the experience needed to build a lasting career.

With comprehensive training in both culinary arts and baking and pastry, Emma is well prepared for wherever that journey takes her.

For students considering culinary school, Emma's story is a reminder that you don't need years of professional experience to succeed. Passion, curiosity, and a willingness to learn can open doors you never expected and sometimes, they can even lead to the top of your graduating class.