Terrell was born and raised in New Orleans, Louisiana, where the city’s rich food culture inspired his passion for cooking at a young age. He discovered his love for the culinary arts at just 10 years old, preparing meals for his family and quickly realizing how food could bring people together and change the energy in a room. What began as a necessity grew into a creative passion, as he experimented with flavors, explored different cuisines, and developed his skills through hands-on experience.
Currently, Terrell works in the catering industry for New Orleans catering company which he first started as a server/busser then worked his way into become a Bridal Attendant, where he supports event execution and ensures memorable guest experiences while continuing to grow in fast-paced, high-standard environments which also with hospitality.
He chose to attend NOCHI for its hands-on training, industry connections, and focus on real-world experience. NOCHI's practical training environment will allow him to build real skills that he can use immediately in a professional kitchen. The small class sizes and supportive instructors will give him the guidance and structure he will need to grow with confidence. Terrell is especially drawn to NOCHI because of its strong ties to New Orleans’ food culture and local restaurants, which will help him gain valuable industry experience. After completing his studies, he plans to continue building his career in restaurant or hotel kitchens, with the goal of advancing into leadership roles such as a lead cook or sous chef.
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Jessica is a Louisiana native who grew up in Marrero on the West Bank. She has a strong background in hospitality management, having worked as both an assistant front office manager and front office manager at New Orleans hotels, where she developed valuable leadership, guest service, and organizational skills. Outside of work, Jessica enjoys fishing, anime, horror movies, and exploring her fascination with mushrooms, fungi, and mycology.
As a mother of six, Jessica put her longtime dream of attending culinary school on hold while raising her family. Now that her children are older, their encouragement inspired her to finally pursue her passion for cooking at NOCHI. She looks forward to strengthening her culinary skills, achieving a lifelong goal, and making her children proud as she begins this next chapter.
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Julia is an aspiring chef and entrepreneur whose passion for culinary arts and baking & pastry began by learning family recipes handwritten by her great-grandmother, passed down through her mother and tías. These cherished traditions sparked her dream of creating a space where she can share the Latin and Caribbean cuisine she grew up with while giving back to her community and providing opportunities for aspiring entrepreneurs to pursue their own dreams. Julia is attending NOCHI to earn her Culinary Arts Certificate, viewing it as an important stepping stone to sharpen her skills, gain professional experience, and expand her network. After NOCHI, she will attend the Culinary Institute of America in Hyde Park, New York, where she will pursue a bachelor’s degree in Baking & Pastry Arts.
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Jasmaine is from Metairie, Louisiana. Her culinary journey began rather early in age, but it wasn’t till later in life when she realized her happy place was in the kitchen whether it was cooking or baking something. She is a food lover and loves to learn new things when it comes to food. What pushes her to keep going is her family and friends, she not only wants to do it for them but more importantly for herself. She is dedicated to mastering her craft.
She chose NOCHI for her culinary education because she feels as though it’s a great fit for her and can give her the knowledge and skills she needs to succeed in the culinary world. After school she wants to continue to learn from the best and then move on into being a private chef, not only in Louisiana but to travel to other states as well and make as many people as she can happy with her food. The prospect of what’s to come fills her with so much joy.
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Marita recently made the switch from working as a Financial Analyst to pursuing Culinary Arts at NOCHI. From a young age, Marita has been passionate about cooking, from watching the Food Network every day starting in elementary school, to reading cookbooks, and watching YouTube videos into her adulthood. As soon as Marita found out her husband was being relocated to New Orleans for his job, she knew it was finally time to pursue her dream of attending Culinary School in one of the world’s top culinary destinations!
After NOCHI, Marita would like to work in Events & Catering with the long-term goal of owning her own business serving the Greater New Orleans area.
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Kelly was born and raised in Middle Tennessee, but has lived all over the country throughout her lifetime. She fell in love with New Orleans after her first visit many years ago and ever since had a goal of making New Orleans home. Two years ago, after retiring from her career as an estate planning attorney, she finally convinced her husband, Greg, that it was time to make the move.
Growing up in a family full of excellent home cooks, Kelly has long been interested in food and the many wonderful ways it brings people together. Where this culinary journey takes her remains to be seen, but she's thrilled to have the opportunity to attend NOCHI and hone her skills for whatever comes next.
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Keith was born and raised in Hattiesburg, Mississippi, in a close-knit Southern family where food represented love, tradition, and joy. Raised by parents who both knew their way around the kitchen, Keith developed an appreciation for cooking at an early age. Family meals were a constant in his childhood, and watching his parents cook planted the seed for his own culinary interests. An active child who enjoyed sports and spending time with friends, Keith began experimenting with cooking and baking in high school. He quickly discovered that the kitchen felt natural and exciting, sparking a passion that would eventually lead him to pursue the culinary arts.
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Nathalie is originally from Haiti and has called New Orleans home since 2014. Although she has built a career in healthcare, where she enjoys helping and caring for others, her passion for cooking began much earlier. Growing up in Haiti, Nathalie watched her grandmother prepare and sell street food that was well known throughout their community. Seeing the joy her grandmother’s cooking brought to others taught Nathalie that food is about more than a meal; it can bring people together, celebrate culture, and create lasting memories.
Today, Nathalie runs a small pop-up food business where she shares her Haitian heritage and love of cooking with others. She enrolled at NOCHI to strengthen her culinary skills, gain professional training, and learn more about growing a successful food business. After graduation, Nathalie hopes to expand her pop-up into a restaurant that celebrates the rich flavors of both Haitian and Louisiana cuisine. Ultimately, she hopes to build a thriving business, create jobs in her community, and inspire others to pursue their own dreams just as her grandmother inspired her.
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Rachael came to NOCHI to build on her passion for cooking, expand her culinary skills, and gain a deeper understanding of the culinary and hospitality industries. Through hands-on training, she hopes to strengthen her talents and gain the knowledge and confidence needed to take the next step in her career. After graduating from NOCHI, Rachael plans to pursue her goal of becoming a traveling private chef, combining her love of food with the opportunity to cook for people in different places and settings.
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Mahalia was born in New Orleans and grew up in Atlanta, where her love for cooking began by watching and helping her father in the kitchen. After moving back to New Orleans, she began cooking more on her own and realized how much she enjoyed it. At her mother’s suggestion, Mahalia explored NOCHI and quickly knew it was where she wanted to pursue her culinary education.
After completing NOCHI’s Culinary Arts program, Mahalia decided to expand her skill set by returning for the Baking & Pastry Arts program. She hopes that training in both sides of the kitchen will prepare her for a well-rounded career in the industry. After NOCHI, Mahalia plans to continue gaining professional experience and developing her skills, with the long-term goal of opening her own catering business.
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Su’s strong interest in culinary began at an early age. Raised in Mexico, she grew up in her parents’ family business. Watching them cook and helping out were her first experiences in the culinary world. As she grew more interested, it inspired her to experiment and try recipes on her own.
Su has spent her adult life working in kitchens, learning from everything in her around her. In March of 2026, she received an acceptance letter from the Aaron Sanchez Impact Fund to attend NOCHI and develop new skills and techniques that will support her as she begins her new journey.
After NOCHI, Su plans to start her own personal chef services in the Nashville area. She aims to create memorable experiences for the community, all driven by hospitality.
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Olin’s passion for cooking began at a young age while helping his blind grandmother in the kitchen. He was amazed by her ability to turn simple ingredients into flavorful dishes, and the memories they created together left a lasting impression. Years later, Olin began searching for a greater sense of purpose in his work and found it through cooking. Inspired by the love his grandmother put into every meal, he wanted to create that same feeling for others. Seeing happy faces and empty plates has continued to fuel his passion over the past five years.
Olin enrolled at NOCHI to expand his culinary knowledge, explore new techniques, and strengthen his skills in the kitchen. After graduation, he plans to continue gaining experience in restaurants throughout the greater New Orleans area, with the long-term goal of running his own culinary business.
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Laina was born and raised in New Orleans and developed an interest in baking at a young age, inspired by the baking shows she loved to watch. Her passion grew in 2020 when she started her own online baking business during the COVID-19 pandemic. Running her business gave Laina valuable hands-on experience while also showing her how much more there was to learn about the craft. Wanting to strengthen her skills and expand her knowledge, she decided to attend NOCHI and take the next step toward a career in baking and pastry.
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Shy grew up in a large, close-knit family in Covington, Louisiana, where her love for cooking began in her grandmother’s kitchen. Her grandmother taught her everything from how to make the simplest cornbread to a big pot of red beans and rice for Sunday family dinners at her grandmother's house. Her grandmother has been the biggest inspiration for her aspirations as a chef, her true role model. Over the past three years, Shy has turned that passion into professional experience, beginning at Copeland’s of New Orleans in Covington, where she worked her way from a front-of-house role to prep and pantry cook.
Today, Shy works as Assistant Kitchen Manager at The Depot on Canal in Picayune, Mississippi, while attending NOCHI to strengthen her skills and continue growing as a culinary professional. She hopes to absorb as much knowledge as possible, build her experience and reputation, and work toward her goal of becoming a chef. She also hopes to return to NOCHI in the future to continue her culinary education.
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Manny’s interest in food started from an early age. Whether it was helping his uncle butcher a whole pig for lechona or simply watching No Reservations and Bizarre Foods with his dad, Manny knew from the start that he would not only like to cook, but also educate himself and others. He found food to be the perfect vehicle to learn about various cultures. After receiving mentorship from chefs in his home state of New Jersey, he decided to move to New Orleans to further his culinary education and hopes to bring the culinary flare and history of New Orleans to his future career endeavors.
After graduating from NOCHI, Manny will strive to bring traditional Colombian cuisine not only to the national spotlight, but to the whole world as well.
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Jordan was born and raised in New Orleans and has loved food since childhood, often staying up with his father to watch cooking shows. Inspired by chefs like Marlon Williams and Kaitlin Guerin, Jordan is passionate about using food to make people happy, bring them together, and create lasting memories. After completing NOCHI’s Culinary Arts program in June 2026, he decided to return for the Baking & Pastry Arts program to broaden his skills and continue pursuing his dream of becoming a chef.
After NOCHI, Jordan hopes to eventually open his own restaurant in Seattle or Chicago. He also wants to give back to his hometown by helping train and inspire the next generation of chefs in New Orleans.
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Ava was born and raised in New Orleans, Louisiana, where her love for the city’s rich culture inspired a passion for food, art, music, and creativity from an early age. Over the past three years, she has developed her culinary skills by custom baking, working as a private chef, and preparing meals for families.
After spending the past year in Los Angeles earning her nutrition certification and working alongside personal trainers and nutrition professionals, Ava discovered a passion for combining great food with health and performance. She believes although she is proud of what she is capable of now, there is always more to learn and is excited to continue growing her skills at NOCHI.
Ava’s goal is to become a sports nutritionist for a professional team while continuing to work as a private chef, using the knowledge and connections she gains at NOCHI to build a meaningful career
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Born and raised in San Marcos, Guatemala, Marcos developed a passion for cooking at an early age by watching his mother prepare meals for him and his siblings. Those experiences sparked an interest in food that would eventually grow into a career. Seven years ago, Marcos moved to New Orleans in search of new opportunities. Like many immigrants starting over in a new country, he arrived without knowing exactly where his path would lead. His culinary journey began with a job as a dishwasher in a restaurant kitchen—work that initially started as simply a way to earn a living but quickly became a passion and profession.
For more than six years, Marcos has worked at The Italian Barrel, a small restaurant in New Orleans’ French Quarter. Through hard work, dedication, and a commitment to learning, he worked his way from dishwasher to kitchen manager, developing a strong appreciation for Northern Italian cuisine along the way. One of his proudest accomplishments is the journey itself: adapting to a new country and culture, learning a new language, and building a career in an industry he loves. These experiences have taught Marcos discipline, professionalism, perseverance, and the value of continually working to improve his craft.
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Basil’s obsession and fascination with the pastry arts began in their childhood home in Waco, Texas. From a young age, they were captivated by anything baking, often spending hours watching tutorials and television, or playing video games involving baking on cake decorating and all sorts of different dessert techniques. Their culinary identity is also deeply rooted in their heritage: they grew up sharing hazelnut coffee and biscotti with his Italian Nonna and making kolache using a special family recipe. Inspired by their mother, who created elaborate birthday cakes for them and their brother, Basil decided to turn their lifelong hobby into a professional pursuit.
In January of 2026, Basil moved to New Orleans to attend NOCHI and refine their technical skills. After NOCHI, Basil hopes to launch a career in the pastry industry, specializing in custom cake design and high-end desserts. They look forward to contributing to the vibrant New Orleans food scene and eventually working in a high-end hotel, such as the Four Seasons, where they can refine their skills.
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Leroy was born and raised in New Orleans, where he developed a deep appreciation for the city’s food and culture from an early age. His passion for cooking was inspired by his father, a retired chef, as well as a childhood love of the movie Ratatouille, which he watched countless times. Leroy began cooking around the age of five, learning techniques and lessons from his father that helped shape his love for the kitchen. Now at NOCHI, he hopes to build on that foundation, gain new skills and experience, and expand his culinary knowledge as he prepares to bring his own ideas and creativity to the culinary world.
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Asia was born in Los Angeles, California, but has proudly called New Orleans home since she was two months old. Over the past eight years, she has built her experience in the culinary industry, working as a line cook at several local restaurants, including Ital Garden NOLA, Paulie Gee’s Pizza, and Wonderland + Sea. Her time in New Orleans kitchens has helped shape her culinary perspective and inspired her to create food that draws from a variety of cultures and flavors.
Today, Asia runs her own pop-up business, Euphoria NOLA, featuring her creative take on dishes from different cultures with both vegan and non-vegan offerings. Through NOCHI, she hopes to strengthen her skills and gain the knowledge needed to take her business to the next level. After graduation, Asia plans to continue growing Euphoria NOLA and make her own mark on New Orleans’ evolving food scene.
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Gael has lived in Napa California all of his life, after working three years for a non-profit, he found his spark in culinary and what he wanted to peruse in life. With the help of his employers and the support of his family he moved to New Orleans, Louisiana in pursuit of his newfound career path. Thanks to NOCHI and the Chef Aaron Sanchez scholarship he was able to continue building his culinary skills and techniques to help with his new journey of becoming a chef.
After NOCHI, Gael would like to continue his training in California, along with going back to the same non-profit to help train and teach the next generation of young chefs. He hopes and knows he will find many mentors that will help him build skills and guide him to becoming the best chef he can be.
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Quinton’s love for the culinary arts began at a young age. While he’s always been drawn to food, it wasn’t until recently that he chose to fully embrace that passion and pursue it as a career. Some of his most meaningful memories come from watching his grandmother prepare traditional Southern dishes and desserts - moments that sparked both inspiration and curiosity in the kitchen. For Quinton, cooking has become more than just a skill; it’s a true outlet for creativity and self-expression.
After NOCHI, he plans to build his reputation and establish himself as a leading private chef in the greater New Orleans area, offering a wide range of personalized culinary services.
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Diego’s interest in food took shape while working at Comedor under Chef Philip Speer, whose focus on sustainability and a healthier approach to hospitality left a lasting impression. With a background in competitive running, Diego connected with the discipline and thoughtful approach to food he experienced in the kitchen. Motivated to take his career further, he moved to New Orleans to attend NOCHI with support from the Aarón Sánchez Impact Fund, where he is focused on sharpening his skills and preparing for the high-level kitchens he aspires to join.
After NOCHI, Diego hopes to work his way through Michelin-starred kitchens, gaining experience at every level and continually challenging himself as a chef. Ultimately, he wants to bring that knowledge back to his heritage and showcase Mexican cuisine at the highest levels of fine dining.
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Max grew up in a family of five children, where cooking dinner became one of his earliest responsibilities and, eventually, his passion. After spending five years in commercial real estate investment sales in New York City, he made the decision to pursue hospitality full time. Since then, he has worked in fine dining restaurants in New York and spent the past year living and working throughout Vietnam, including at a five-star resort and a Michelin Guide restaurant. He recently moved to New Orleans to attend NOCHI and is currently a server at GW Fins.
After NOCHI, Max hopes to continue his training at one of New Orleans' premier restaurants before pursuing opportunities abroad. His goal is to build a career in fine dining while continuing to learn from different cultures, cuisines, and techniques around the world.
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Amber is a New Orleans native whose passion for cooking began in her grandmother’s kitchen. Her grandmother, who worked as both a cook and bus driver, was known for selling $5 supper plates and often feeding members of the community for free. Alongside Amber’s great-aunt, who worked as a caterer, she showed Amber how food could be a way to care for others and bring a community together. Inspired by the women in her family, Amber enrolled at NOCHI to strengthen her skills and gain the knowledge needed to turn her own culinary passion into a business.
After NOCHI, Amber hopes to open a catering business and make her mark on the New Orleans food scene by introducing people to a variety of cuisines and flavors while continuing her family’s tradition of bringing people together through food.
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Jordan’s interest in pastry began after graduating from university, when she began looking for new ways to develop her artistry and challenge her creativity. After returning to New Orleans, she decided to attend NOCHI’s Baking & Pastry Arts program, seeing pastry as another creative medium and an opportunity to continue her education while exploring the connections between food, art, and culture.
After NOCHI, Jordan plans to continue learning through travel and hands-on experience, exploring pastry traditions across different cultures and the ways they are shaped by their environments. As a lifelong student, she hopes to continually evolve her craft while bringing new perspectives and inspiration to her work.
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Carlos is from San Pedro Sula, Honduras, where his love for cooking took root in his childhood. He frequently assisted his grandmother at her pulpería, which sold fresh produce, and went with his grandfather to the local market. These moments taught him that food is more than sustenance; it’s a way to unite people, honor traditions, and create meaningful memories.
From an early age, Carlos loved being in the kitchen, even when he was too small to see over the counter. He chose NOCHI for New Orleans because of its vibrant culture and its renowned food, music, and art, making it an ideal place for his growth as a chef.
After graduating, Carlos aims to open a restaurant where both guests and staff feel like family. He dreams of a kitchen founded on respect, kindness, and mentorship where every team member feels heard, supported, and leaves more knowledgeable and confident. Ultimately, Carlos hopes each guest experiences the warmth and comfort he felt in his grandmother’s kitchen, sharing meals that leave them happy, cared for, and eager to return.
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Akilah is a published writer, spoken word artist, dancer, teaching artist, digital creator, and pastry student from New Orleans, La. From beginning her journey in the study of writing and dancing at age ten, Akilah investigates rhythm and word as sacred forms of communication that shape our human experiences and ultimately transform us. Through this Akilah calls upon her own identity and the histories of her Southern foremothers as praxis in her search of sacred rhythm. With a background in psychology, Akilah prioritizes the intersection of wellness and arts for inter-generational, Black, Brown, and Queer communities in order to nourish alternative modalities for community healing and flourishing.
As a multidisciplinary artist and pastry student with a focus on wellness, Akilah uses storytelling to reimagine baked goods, creating poetic tasting experiences grounded in community and Black diasporic culinary traditions. Stretching the boundaries of ‘the physical and edible’, her baking practice emphasizes how flavors can craft lasting stories that live beyond the plate.
At age fourteen, Akilah accepted a Scholastic Gold Key award at Carnegie Hall for her outstanding efforts in poetry among numerous awards in her youth. She is the 2018 New Youth Open Mic Slam Poetry Champion. In 2025, Akilah was nominated for the Emerging Leader award at the New Orleans Black Pride Awards. She is an alumnae of the A Studio in the Woods Replenish Residency and Rethink Revolutionary Artist Fellowship. Akilah has been featured in Medium’s Heated magazine. Nola.com, Vogue.com, the New York Times, the I Am New Orleans Poetry Anthology, and the Jesuit Social Justice Research Institute monthly publication.
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Ciera’s passion for culinary arts began at an early age. Inspired by watching her mother and grandmother gather in the kitchen to prepare meals that brought everyone together. Those moments taught her that food is more than nourishment; it is a way to express love, preserve tradition, and create memories. Originally from New Orleans La, Ciera spent time living in Las Vegas, NV as well as Atlanta, GA due to Hurricane Katrina, later relocating back to her hometown. For the past 11 years she has built a career as a hairstylist where she developed creativity, attention to detail, and a passion for serving others. She is now attending NOCHI to pursue her lifelong dream of becoming a chef.
After graduating from NOCHI, Ciera plans to become an executive chef while continuing to expand her culinary knowledge through traveling. She plans to make an impact on her community by helping bring culinary education programs back to public schools.
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Nicholas is a medically retired Navy veteran who served for 19 years, including deployments to Iraq and Afghanistan and anti-piracy missions off the coast of Somalia. After injuries sustained during his service led to an unexpected end to his military career, Nicholas faced the difficult process of adjusting to civilian life and finding a new sense of purpose. Today, that purpose begins at home as a stay-at-home dad to his two daughters. As Nicholas puts it, his mission has changed from convoy operations and force protection to “Operation Bake Sale”—making cupcakes, cookies, and cake pops with his daughters and selling them together in their front yard.
Those family bake sales sparked something new. After seeing how much his daughters enjoyed baking and learning how to earn money for themselves, Nicholas decided it was time to learn the craft more seriously. He enrolled in NOCHI’s Baking & Pastry Arts program to build his skills, learn from professional chefs, and bring that knowledge home to his daughters. More than pursuing a new career path, Nicholas hopes his time at NOCHI will show his daughters what is possible through perseverance and a willingness to begin again. He wants them to look at his journey and know, “If Dad can do this, we can do it too.”
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