No Prereqs, All Passion: Josh Wellwood’s Fast Track into the Culinary World

Fresh out of high school, Josh Wellwood knew he wanted to cook and he knew he didn’t want to take the long way around to get there. With a military family background and access to VA education benefits through his mom’s service, Josh was looking for a program that would let him focus on the craft itself, not prerequisite classes or extra coursework that didn’t serve his goals.

That search led him to New Orleans Culinary & Hospitality Institute, where the hands-on, immersive approach felt like the right fit from day one.

“I didn’t want to do prerequisites and unnecessary classes,” Josh says. “But even though you can teach yourself some of the beginning stuff, you need school to really advance. I wanted to get better at the craft and build a solid base of knowledge.”

Learning by Doing

For Josh, one of the biggest draws of NOCHI was how quickly students are fully immersed in the professional kitchen environment. From the uniforms to the pace, the experience made the transition into the industry feel real.

“They dress you up,” he laughs. “It’s like, oh damn, I’m a chef now. It’s real immersive, real quick. I’m new to the industry, so that part surprised me.”

That immersion comes with its own challenges. Working closely with others, each with strong opinions and different approaches, has pushed Josh outside his comfort zone.

Still, those moments are helping him develop skills that go far beyond recipes: communication, collaboration, and learning how to stand his ground while staying open to new perspectives.

The Simple Joys (and Snacks)

When asked about his favorite part of the program so far, Josh doesn’t hesitate.

“Eating the food when no one’s looking,” he says, with a grin.

It’s a small moment of humor that reflects a bigger truth: culinary school is demanding, but it’s also full of joy, curiosity, and the satisfaction of seeing (and tasting) your progress.

Looking Ahead

Josh has big goals for the future. He hopes to start his own business one day, but he knows that first comes experience. Lots of it.

“I want to start working in kitchens and build my skills,” he says. “Eventually, I want to own my own business.”

That journey is already underway, with a position lined up at the Four Seasons. And he’s confident that his time at NOCHI will help open doors along the way.

“The NOCHI name is recognizable,” Josh explains. “It helps set you apart.”

For a recent high school graduate stepping into the culinary world for the first time, Josh Wellwood is laying a strong foundation, one knife cut, one collaboration, and one late-night bite at a time.