Biz New Orleans shared details on this year’s Cooking for a Cause presented by Hancock Whitney, honoring Chef Emeril Lagasse and NOCHI Board Member, Kathy Heber, CPA.
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Chef Rebecca Klaskala joined WDSU to share tips and tricks to stretch your dollar when heading back to school.
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Baking & Pastry Instructor Matt Serkes sat down with the SoCal Restaurant Show at the Americas Selection of the Pastry World Cup to talk all things NOCHI.
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Chef Instructor Kalen Gray showcased a classic dish at the Fox 8 kitchen for National Culinary Arts Month
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WDSU’s Darryl Forges shares the process our students go through to create their pop-up restaurant.
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Elizabeth Kuebel from WDSU chatted with Chef Instructor Blair Tiller on ways to save in the kitchen.
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Whitney Miller with WWL stopped by campus to learn more about the Diageo Learning Skills for Life program.
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WWNO/NPR joined the certificate program’s Saturday School to learn the art of crafting the perfect king cake.
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Dr. Danielle Robinson, Head of Community and Engagement Partnerships, Diageo North America, shared more information about their Learning Skills for Life program, which is facilitated and managed by NOCHI.
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Wild Bill Wood with WGNO joined Chef Rebecca in NOCHI’s Dining Lab to learn more about her upcoming Chef Instructor class!
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Chef Kent LeVan joined Malik Mingo in the WWL kitchen to share how to make the perfect traditional turkey and a new spin on how to prepare the bird. Watch the segments to see more!
Tips For Preparing Your Thanksgiving Turkey
A Twist On A Traditional Thanksgiving Turkey
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Culinary Arts Instructor Jacob Anguiano was joined by one of his students, Justin Barajas, in the Fox 8 kitchen to showcase the dishes he’ll be teaching at the Day of the Dead class in our Chef Instructor Series!
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Biz New Orleans featured Serving Up Hospitality, presented in partnership with New Orleans & Company. These free trainings support New Orleans’ largest and most visible industry.
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Our Executive Director Gerald Duhon and Chef Kent LeVan hit the kitchen to cook up a taste of what you’ll find at Cooking for a Cause—and to share more about Kent’s incredible auction item: Dinner and Showtunes with Chef Kent LeVan: A 5-Course Musical Feast for Ten!
Watch the segments:
A Great Night Of Food To Benefit NOCHI
In The Kitchen With NOCHI
WGNO stopped by the NOCHI kitchens to learn about NOCHI’s six-month certificate program and get a taste of the delicious results of our students’ hard work.
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NOCHI proudly celebrated the graduation of its Spring 2025 cohort, with 32students completing the institute’s rigorous certificate programs in Baking & Pastry Arts and Culinary Arts. The ceremony, held at NOCHI’s downtown campus, brought together family, friends, and industry supporters for a joyful sendoff to the next generation of culinary and hospitality leaders.
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Culinary Arts Instructor, Kalen Gray, was on Great Day Louisiana to share some strawberry-forward dishes ahead of Strawberry Fest.
A Celebration Of Strawberries In The Kitchen
A Savory Strawberry Dish!
Chad Sabatier ‘22 is officially opening his new restaurant, Minnie & John’s, on Oak Street this spring! NOLA.com caught up with him to learn more.
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