There’s Never a Perfect Time: How India Mercadel Took the First Step Toward Her Culinary Future

Sometimes the biggest life changes don't come after years of planning. Sometimes they begin with a recommendation from a family member, a leap of faith, and the willingness to start before everything feels perfectly in place.

For Spring 2026 Culinary Arts graduate India Mercadel, enrolling at the New Orleans Culinary & Hospitality Institute (NOCHI) was exactly that kind of decision.

Born and raised in New Orleans East, India's love of cooking started at home. She learned alongside her mother in the kitchen, where preparing meals became more than a daily routine. It became a way to connect, create, and eventually build a future. As she became more involved in her mother's catering business, she realized cooking wasn't just something she enjoyed. It was something she wanted to pursue professionally.

At the time, India was working at Walmart and searching for a culinary school that could help her turn that passion into a career. After hearing about NOCHI from a cousin whose friend had attended the program, she decided to take a closer look.

"I was looking to improve my skills because I hadn't had a lot of experience in the kitchen besides fast food," she said.

It wasn't the "perfect" moment. Like many students, India was balancing work while thinking about what came next. But instead of waiting for the ideal circumstances, she made the decision to invest in herself.

That decision changed everything.

One of India's favorite experiences at NOCHI was exploring international cuisine, where students were encouraged to be creative and take ownership in the kitchen.

"We had more freedom," she said. "That was my favorite part."

The program also pushed her outside of her comfort zone. Early on, learning to cook with only salt and pepper challenged her to focus on technique and ingredient quality rather than relying on seasonings. Adapting to each chef instructor's different expectations also taught her flexibility, an essential skill in any professional kitchen.

Perhaps the biggest surprise, though, had nothing to do with cooking.

"I was surprised how social I was," India said. "Outside of here I'm really antisocial, but I opened up here."

The supportive environment at NOCHI gave her the confidence to collaborate with classmates, ask questions, and build relationships – skills that will serve her well throughout her career.

After graduation, India plans to gain experience working in a professional kitchen while continuing to help grow her mother's catering business. Long term, she dreams of launching her own food truck, traveling to different markets and sharing her food with new communities. Eventually, she hopes to become a private chef.

For India, culinary school wasn't about waiting until everything lined up perfectly. It was about recognizing an opportunity and deciding she was ready to grow.

Her story is a reminder that there is rarely a perfect time to make your next move. Whether you're changing careers, building on a lifelong passion, or simply ready to learn something new, the most important step is the first one.

India took hers and she's only getting started.