From Passion to Profession: Leslie Jarreau's Culinary Journey at NOCHI
For Leslie Jarreau, the kitchen has always felt like home. Her father, a self-taught chef, showed her that you don’t need a formal education to be successful in the culinary world. But he also knew that with the right training, she could go even further. So when Leslie discovered NOCHI, she saw it as the perfect way to jumpstart her career.
“I was already working in food, but I wanted to understand the science behind it. Why things work the way they do,” Leslie says. NOCHI’s fast-paced curriculum and deep dive into culinary fundamentals offered her exactly what she was looking for: hands-on experience, rigorous learning, and a space to fall back in love with cooking.
Her favorite part? “Touching the food every day. Being in the habit of doing the thing I love daily made me feel like I could actually do this.” It wasn’t just about learning recipes, it was about rekindling a sense of purpose. “The first 25 days of class reintroduced me to ingredients I hadn’t worked with in years. It was fresh, farm-to-table, and it reinspired me.”
Of course, there were challenges too. As someone who was used to working independently, Leslie had to adjust to the teamwork required in a professional kitchen. “It was hard not being able to do everything myself,” she admits, “but it taught me the value of collaboration.”
Leslie dreams of opening her own restaurant someday, and she credits NOCHI with helping her see that goal more clearly. “It’s not just the cooking. I learned how to come up with a concept and make it real. From catering to restaurant planning to front-of-house operations, NOCHI introduced me to every piece of the puzzle.”
Her story is a powerful reminder: success in the kitchen can take many forms. You can follow your passion without formal training, but institutions like NOCHI offer a launchpad, one that equips you with both the skills and the confidence to bring your culinary dreams to life.
“I came here to learn the ‘why,’” Leslie says. “But I also rediscovered the ‘why’ I love cooking in the first place.”