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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La Petite Grocery has established an annual, needs-based scholarship to support students pursuing a certificate in NOCHI’s Culinary Arts or Baking & Pastry Arts certificate program!
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New Orleans Magazine shares information about how to visit our next student pop-up!
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NOCHI co-founder and board president, Ti Martin, and Chef Meg Bickford visited the Fox 8 studio for a cooking demonstration and to promote their auction of a Jazz Fest chef’s table to support NOCHI.
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To celebrate, Chef Denaé Reddick, a member of NOCHI’s inaugural Baking & Pastry cohort, returned to the Leventhal lab to craft a cake for a surprise presentation on their show. With assistance from the class of June ‘24, this three-tiered Funfetti confection was baked, constructed and decorated over three days before its grand debut.
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BizBash’s 2024 40 Under 40 feature highlights 40 standout event professionals under 40 whose impact within the industry knows no bounds. Our Director of Events and Social Impact, Michelle Dunnick, was included in this year’s group of prestigious individuals!
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Will Coviello with the Gambit sat down with two students with our March ‘24 cohort to talk about their pop-up, Bamba!
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Chef Zak Miller stopped by Great Day Louisiana to share the best uses for the different varieties of salt!
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Ian McNulty highlights Martha Gilreath’s new brick & mortar location for her bakery, Nolita!
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Chef Rebecca showcased some of the recipes you can anticipate experiencing at Cooking for a Cause on Sept 20!
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Ian McNulty explores the auction items for the third annual Cooking for a Cause fundraiser, supporting NOCHI’s hospitality programs, continuing education and community initiatives.
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The September ‘23 cohort is focusing on the flavors of North Africa for their capstone pop-up, featured in NOLA.com.
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