Lizzie Algero: From Business Major to Culinary Career

For Lizzie Algero, switching gears from a business degree to culinary training wasn’t just a change of pace, it was the beginning of a whole new chapter. After completing her bachelor’s degree in New Orleans, Lizzie knew she didn’t want to spend another four years in school. But she did want formal training in the kitchen. When the timing lined up just right, NOCHI offered the fast-track, hands-on education she was looking for.

The first few weeks in the program quickly confirmed her instincts. “I loved the first 25 days,” Lizzie says. “We got to compose and plate everything ourselves. I liked being able to touch every single thing I plated.” That full-circle involvement fueled her confidence, creativity, and drive. The biggest challenge? Cleaning. “But that’s part of the job,” she laughs.

Looking ahead, Lizzie hopes to work in restaurants for about five years to build experience before striking out on her own. And she’s already seeing how NOCHI is setting her up for success. Case in point: when she applied for a stage at Commander’s Palace, the process included a six-page application and a three-page culinary knowledge test. “It was all fill-in-the-blank, short answer. I wouldn’t have known any of it without this program.”

With her business background and a growing culinary toolkit, Lizzie is on a path that blends both strategy and skill. She may be a career changer, but at NOCHI, she’s found the perfect recipe for her future.