Learn how to make a classic New Orleans gumbo at home with this authentic recipe from NOCHI's culinary arts curriculum.
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Learn more about one of our Fall ‘24 Culinary Arts students!
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Learn more about one of our Fall ‘24 Baking & Pastry Arts students!
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This dish, originally created by the students of Kingston Soul in 2023, masterfully blends Caribbean and Southern flavors, showcasing the bold creativity and cultural fusion celebrated at NOCHI's Cooking for a Cause fundraiser.
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Learn more about one of our Fall ‘24 Culinary Arts students!
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A refreshing drink that changes color before your eyes, this non-alcoholic drink recipe was developed for the June ‘24 cohort’s pop-up: Manolete.
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Learn more about how NOCHI’s pop-up restaurant comes together from Raley Curry, a Baking & Pastry Arts student!
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Chef Zak Miller reflects on hosting teams Paraguay and Chile at NOCHI as they prepared for the Pastry World Cup.
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Developed by the June ‘24 cohort for their pop-up Manolete, these recipes will allow you to start and end your meal with bursts of flavor that will transport you to the Spanish countryside.
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Learn more about one of our June ‘24 Baking & Pastry students!
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In a spirited showcase of talent and creativity, Krysten Perkins and Joyce Jones emerged as the victorious mixologists in the Tanqueray/Diageo Bar Academy Learning Skills For Life™ Cocktail Competition. Their winning concoctions earned them an unforgettable trip to New York City, where they saw their recipes brought to life in a celebration of innovation and flavor.
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Learn more about one of our June ‘24 Baking & Pastry students!
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Chef Blair Tiller shares tips on how to share your love of cooking with the kids in your life!
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The Downtown Development District is highlighting one of NOCHI’s Culinary Arts students as part of a series about the benefits of living, working and learning in downtown New Orleans. Read on to learn more about Melanie!
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Prep your meals like a pro from the moment you buy your ingredients.
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A graduate of the inaugural Baking & Pastry cohort at NOCHI, Chef Denaé Reddick, returned to the kitchen to craft a surprise anniversary cake for Today with Hoda & Jenna and reflects on the experience.
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Learn more about this amazing group of students.
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Learn more about one of our June ‘24 Culinary Arts students!
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Not sure how to use all that cabbage you caught at the St. Patrick’s Day Parade? Chef Kent LeVan has a recipe to help you out!
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Chef Kent LeVan shares some of his love of canning and a recipe for Haberno-Peach Preserves.
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