Kizzy Danner: Plant-Forward Passion Meets Professional Training at NOCHI

When Tiarra “Kizzy” Danner arrived at NOCHI, she brought with her a decade of veganism, a deep love for food, and a vision for her future that went beyond the traditional boundaries of culinary school. Originally from Arkansas, Kizzy had been living in New Orleans for four years, building her experience at Whole Foods and later in restaurant kitchens. But she knew she wanted more; not just a job, but a platform. Culinary school, she decided, would be the launching pad to open her own business, rooted in plant-based cuisine and fueled by purpose.

What drew her to NOCHI was more than the curriculum, it was the community. “The smaller classroom size meant I’d be treated like an individual,” Kizzy shared. “Not because I needed extra attention, but because I knew my dietary preferences would be seen and respected.” As someone who had been cooking for years, Kizzy already had strong kitchen instincts. What she craved was the professional language to back them up.

Of course, entering a traditional culinary program as a vegan came with its challenges. “At first, I said I wasn’t going to taste my food. I’d need to trust other people,” she said. “And I still don’t consume solid animal protein but at the end of the day, it’s my grade. And I’ve learned that if you only taste and touch your food, you’ll still be absolutely fine. My grades are great.”

Still, some moments took her by surprise. “I didn’t expect to be breaking down a whole fish on day one,” she laughed. But even when faced with tasks outside her personal diet, Kizzy leaned in fully, always with her eye on the bigger picture. Her favorite part of the program? “The plant-forward module. I just wish it lasted longer - not just for my diet, but because I think we all need to talk more about nutrition and how we best fuel our bodies.”

That sense of purpose threads through everything she does. Her long-term goal is to become a private chef, with a focus on plant-forward meals. “I can cook anything,” she says confidently, “but that’s not what I want to do.” She’s already had conversations about developing professional-level, plant-based classes that restaurants could use to expand their own menus. Her pitch? That plant-based food isn’t just healthy. It’s easy, inexpensive, and, most importantly, fun.

Currently Kizzy is putting her skills to work at I-Tal Garden, a local vegan restaurant in New Orleans that aligns with her values. With her NOCHI certification on the horizon and a clear vision for the future, she’s ready to help transform the culinary landscape. One plant-forward plate at a time.