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About Us What We Do Who We Are In the News Careers Recruit NOCHI Talent Contact Certificate Certificate Programs Culinary Arts Baking & Pastry Arts Pop-Up Capstone Meet the Instructors Campus Admissions + Aid Admissions Admissions Events Tuition Scholarships & Financing Every Student Has A Story Alumni Stay Connected Alumni Job Board Join the Alumni Association Buy an Alumni Jacket Industry Training Hospitality Investment Training Learning Skills for Life Bartending Serving Up Hospitality Hospitality Leadership Academy Events Venue Rentals Private Classes Enthusiast Classes Chef Instructor Series Support Gift Cards Sponsor Pop-Up Donate
NOCHI
New Orleans Culinary & Hospitality Institute
Sharyn Booker Will Lead NOCHI Fundraising Efforts
Jessica SigmundssonApril 13, 2023
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Têt Marché Pop-Up Begins May 16 at NOCHI

Jessica SigmundssonMay 8, 2023Pop-up, Certificate Program
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After battling addiction, Martha finds second chance in the kitchen

Jessica SigmundssonApril 7, 2023Certificate Program, Alumni

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Our Baking & Pastry Arts students tackled gluten-free pâte à choux this morning, learning how to adapt a classic French pastry to meet modern dietary needs. Without gluten to provide structure, precision matters even more: balancing
Thinking about culinary school? ⁠ ⁠ Join us at NOCHI on March 26 from 4–6 PM for an Open House + Make-Your-Own Pizza Party! Step into our teaching kitchens to meet our chef instructors and get a *literal* taste of our six-month certificate prog
At NOCHI, students learn more than how to cook.⁠ ⁠ For Quinci Lewis, coming straight from high school meant gaining confidence, professionalism, and skills she’ll use for life, both inside and outside the kitchen.⁠ ⁠ Read more about Quinci&rsqu
Hospitality is how you show up and Serving Up Hospitality is where you sharpen the skills that make it count.⁠ ⁠ This free, hands-on training series, available to employees of @neworleansandco member businesses, focuses on real-world service: communi
Yesterday’s Garde Manger Showcase was a full display of skill and serious flavor. ⁠ ⁠ Our Culinary Arts students presented everything from duck liver mousse (with blueberry balsamic glaze and sherry green apple gelée) to house-made duck

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Nochi
725 Howard Avenue,
New Orleans, LA, 70130,
United States
504-891-4060 info@nochi.org
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