Investing in the Craft: Jeremiah Morgan’s Path Forward

For Jeremiah Morgan, growth in the kitchen has always been about momentum, about pushing himself to the next level. While working at Copper Vine, Jeremiah began to see what it really takes to move up in a professional kitchen. He enjoyed the work, but he also recognized a ceiling: to advance, he needed stronger fundamentals and broader exposure.

That realization came into focus through a colleague and mentor. Jeremiah was referred to NOCHI by Xavier Chambers, a NOCHI alumnus he worked alongside at Copper Vine. Seeing Xavier’s skill set and confidence helped Jeremiah connect the dots; that investing in training could be the difference between staying in place and moving forward.

Choosing Training Over Waiting

Jeremiah initially considered enrolling at Delgado, but the required prerequisites and timeline felt limiting. “I would’ve been there for three years,” he said. NOCHI offered a faster, more immersive path, one that aligned with his urgency to grow. More importantly, it provided access to cuisines and techniques he hadn’t been exposed to before.

“I wanted to cook food I wouldn’t otherwise get the chance to,” Jeremiah shared. That desire to expand his palate and perspective became a driving force behind his decision.

A World of Cuisines

One of Jeremiah’s favorite parts of the program has been the international curriculum. Exploring global cuisines pushed him out of his comfort zone and challenged him to think differently about ingredients, flavor, and technique. Each new cuisine added another tool to his culinary toolkit which was exactly what he was hoping for when he chose to invest in his education.

The Reality of the Grind

Balancing school with working at Copper Vine was no small feat. The physical and mental toll was real, and the pace wore him down at times. But Jeremiah didn’t shy away from that reality. For him, the challenge reinforced why training matters: the stronger your foundation, the more prepared you are for the demands of the industry.

There were no big surprises (“It’s cooking school,” he said plainly) but that consistency was part of the value. He came for a solid, professional experience, and that’s exactly what he got.

Looking Ahead

When Jeremiah leaves NOCHI, he plans to immerse himself fully in the New Orleans restaurant scene by working at as many kitchens as he can, even if only for a week or two at a time. After that, he hopes to travel, gathering as much experience as possible before eventually opening his own business.

His story underscores a powerful truth: talent and hustle can take you far, but intentional training can take you further. By choosing to invest in his skills now, Jeremiah Morgan is setting himself up not just for the next job but for a long, evolving career in the culinary world.