From Precise Measurements to Big Picture Dreams: Taylor Armstrong’s NOCHI Journey

For Taylor Armstrong, baking has never been just about following a recipe. It’s about understanding the why behind every step; the science, the structure, and the small decisions that turn ingredients into something intentional. As a Baking & Pastry Arts student at NOCHI, Taylor has leaned into the technical side of pastry while quietly preparing for a future that reaches far beyond the kitchen.

That curiosity doesn’t go unnoticed. Her instructor, Chef Matt Serkes, puts it simply: “Taylor has a thirst for knowledge, she is always ready with questions and a desire to know more.” It’s a mindset that shapes how she learns, experiments, and grows every day in the program.

Falling in Love with the Science of Baking

Taylor came to NOCHI because she already loved baking but wanted to go deeper. “I really enjoy baking and wanted to get better and learn new things,” she says. What she hoped to gain wasn’t just improved technique, but a stronger foundation: better skills, more knowledge, and a clearer understanding of the science that drives baking.

That curiosity shows up daily in the classroom, where lessons connect chemistry and precision to creativity and execution. For Taylor, learning why something works is just as important as mastering how to do it.

Stressful, Rewarding, and Worth It

When asked about her favorite part of the program, Taylor doesn’t shy away from the challenge. “Honestly, as stressful as it is, banquets and prepping for Friends & Family,” she says. Those high-pressure environments where timing and consistency matter have pushed her to grow fast.

She’s also found joy in recipe testing, a space where creativity meets problem-solving. It’s here that Taylor gets to experiment, make adjustments, and learn through trial and error, all skills that translate far beyond pastry.

Learning to Embrace Mistakes

Like many driven students, Taylor admits that perfectionism has been one of her biggest challenges. “After you mess up, it’s hard. I’m one of those people that wants it to be right the first time.” Culinary school has taught her something just as valuable as technique: resilience.

At NOCHI mistakes aren’t failures, they’re feedback. Learning how to recover and keep going has helped Taylor build confidence and emotional endurance, skills that will serve her in any career path.

Unexpected Lessons (and Ice Cream Revelations)

One of the biggest surprises so far? Ice cream. “I definitely thought ice cream would be more complicated,” Taylor laughs. While it’s not easy, she was surprised that the process had fewer steps than expected. It was another reminder that assumptions are often challenged in the kitchen.

“I feel like I’m finding something surprising every day,” she adds. That constant discovery is part of what keeps her engaged and curious.

Looking Beyond the Kitchen

Taylor’s long-term goals are ambitious and deeply personal. After graduating, she hopes to save money and attend language school to learn Spanish, with the goal of becoming a translator, possibly in the medical field. Her fascination with language started early, back in second grade, and has stayed with her ever since. “If I’m going to know it, I might as well use it,” she says.

While her future may not center on a professional kitchen, Taylor sees a clear connection between culinary training and her next chapter. The hospitality mindset taught at NOCHI, including communication, empathy, cultural awareness, and service, will be essential in any role where she’s helping others navigate complex, high-stakes situations.

Transferable Skills, Lasting Impact

Taylor’s story is a powerful reminder that culinary education isn’t just about cooking. It’s about discipline, problem-solving, resilience, and understanding systems. At NOCHI, she’s gaining skills that travel with her, wherever she chooses to go next.

From precise measurements to global aspirations, Taylor Armstrong is proof that when you understand the why, the possibilities are endless.