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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Chef Rebecca was on Fox 8 sharing a recipe to help you use all the produce from the St. Patrick's Day parade, as well as an appetizer using Guinness and a mocktail to bring a little green to your day.
Watch the videos:
BEEF & VEGETABLE SOUP
ST. PATRICK'S DAY DISHES
Biz New Orleans highlighted the free hospitality trainings NOCHI is hosting it partnership with Sodexo Live! on March 27 and 28th.
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The TODAY Show's first-ever "Taste of New Orleans" brought the flavors and culture of the city to life, showcasing local culinary talent. This unforgettable event featured four talented chefs who shared their unique stories and mouthwatering creations, offering a true taste of New Orleans.
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Chef Zak Miller visited the WWL kitchen to show how to craft your own king cake at home!
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Emeril and EJ Lagasse taught Olivia Culpo how to make their famous BBQ shrimp in NOCHI’s dining lab for Tubi’s Superbowl Red Carpet. Check out the segment starting at 22:16 in the video below!
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NOCHI’s Hospitality Liaison, Jet Gauthier, visited the Fox 8 studio to share info about our free upcoming hospitality trainings.
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NOCHI's Executive Director, Gerald Duhon, sat down with WWL to share more info about our annual fundraiser: Cooking for a Cause.
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WGNO saw off the group of 24 young, aspiring chefs from New Orleans as they headed to Walt Disney World to learn from the Disney Culinary Team.
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Chef Blair was joined by Culinary Arts student, Finnegan McDaniel, and Baking & Pastry Arts student, Raley Curry, in the WWL studio to showcase a few of Manolete’s dishes!
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Chef Instructor Chef Kent LeVan and Culinary Arts student Christian Lopez visited the NOLA Now kitchen to showcase the seafood paella being served at the June '24 cohort's pop-up, Manolete.
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