How NOCHI Helped Gavin Gillen Take His Culinary Career to the Next Level

Gavin Gillen’s culinary journey started the way many great stories do: at home, gathered around the kitchen with family. Growing up in Belle Chasse, Louisiana, some of his earliest memories are of watching his father make gumbo, a recipe Gavin still calls the best he’s ever had. Before long, he was helping stir the pot, then taking over recipes of his own and discovering the satisfaction that comes from cooking for others.

That passion eventually led him into a professional kitchen as a line cook in New Orleans. The pace was intense, the expectations were high, and every shift brought something new to learn. While the transition wasn't always easy, the experience strengthened both his technical skills and his confidence, confirming that a career in the culinary industry was exactly where he belonged.

Ready to take the next step, Gavin enrolled in the New Orleans Culinary & Hospitality Institute's Culinary Arts program.

"I wanted to take my career to what I felt was the next level," he said. "NOCHI opened up a lot of doors, and I wanted to take that next step."

Throughout the six-month program, Gavin found some of his most memorable experiences outside the classroom. NOCHI's field trips gave him the opportunity to see professional kitchens from a new perspective and connect with chefs working at the highest levels of the industry.

"My favorite part was the field trips," he said. "Being able to see behind the scenes at places like Emeril's and Commander's Palace was really special."

Like every student, Gavin also encountered challenges along the way. One skill, in particular, required extra practice.

"Trussing a chicken," he laughed. "That was definitely the biggest challenge."

Those moments of persistence paid off. During the program, Gavin’s externship took place at Commander's Palace, giving him exactly the opportunity he had hoped NOCHI would help him achieve.

"I wanted to get into a more professional kitchen," he said. "Experiencing the externship at Commander's Palace did just that."

For Gavin, graduating from NOCHI in Spring 2026 marks the beginning of an exciting new chapter. With a strong technical foundation, valuable industry connections, and hands-on experience in one of New Orleans' most respected kitchens, he's well prepared to continue building the career he first imagined while standing beside his father at the stove. Gavin's journey is a reminder that passion, hard work, and a willingness to keep learning can open doors to extraordinary opportunities.