NOCHI

It’s always fun when things come full circle, and 2026 graduation was no exception to that. We are honored that Chef Mike was selected as the Class of 2026’s commencement speaker.

This class spent their first day of culinary school in GW Fins’ kitchen with Chef Mike, so it was special for him to reunite with them on their final day at New Orleans Culinary & Hospitality Institute.

We send our best wishes to all of these talented students, and we can’t wait to see all the great things you do in our industry!

Congratulations to the graduates of our latest Hospitality Leadership Academy!

Over two intensive days, these hospitality professionals invested in their growth. They explored everything from training and onboarding new employees to interviewing, menu engineering, and building the relationships that fuel long-term career success.

Designed for new managers, aspiring leaders, and frontline employees ready to take the next step, the Hospitality Leadership Academy provides practical tools that participants can immediately bring back to their teams and organizations.

Thank you for spending the week with us, and congratulations on your commitment to becoming stronger leaders in hospitality.

Want to learn more? Head to our website to discover our industry training opportunities: www.nochi.org/hit

We are so proud of Jeremiah. 👏

An Emeril Lagasse Foundation scholar at NOCHI, Jeremiah was recently awarded the Alma Knife Company Award, recognizing a culinary student from an underrepresented background who has shown extraordinary resilience, dedication, and passion for the craft.

The honor includes a hand-forged chef’s knife from Alma Knife Company and a year of complimentary blade sharpening from Coutelier NOLA — meaningful tools that will support Jeremiah as he continues building his future in the culinary world.

Congratulations, Jeremiah. We can’t wait to see where your talent and determination take you next. 💚

One final service before graduation. 🥂🍽️

Earlier today, our Spring ’26 students welcomed family and friends to campus for their Friends & Family Banquet a chance to share the dishes they've created, showcase the skills they've built over the past six months, and celebrate the community that supported them along the way.

The afternoon concluded with one of our favorite NOCHI traditions: a champagne saber celebration to mark the end of their journey as students and the beginning of their careers in hospitality.

Congratulations, graduates. We're proud of all you've accomplished.

Congratulations to Chef Serigne Mbaye on being named Best Chef: South by the James Beard Foundation!

We were honored to welcome Chef Serigne as NOCHI's commencement speaker in December 2023, where he encouraged our graduates to embrace their journey and never stop learning.

His talent, leadership, and dedication to sharing his culture through food continue to inspire chefs across New Orleans and beyond. We're proud to have been a small part of his story and forever grateful that he has been a part of ours.

We're hiring! NOCHI is seeking a Program Manager to lead the Hospitality Futures Academy, a new innovative workforce development program.

This role is perfect for someone passionate about hospitality, New Orleans, education, and helping people build meaningful careers. You'll work directly with students, industry partners, and employers to create pathways to success through training, externships, job placement, and long-term career support.

If you're an organized relationship-builder who believes in the power of hospitality to change lives, we'd love to hear from you.

Full-time | Based at NOCHI in downtown New Orleans

Apply today and help shape the future of hospitality: https://www.indeed.com/job/program-manager-hospitality-futures-academy-e0f7c575a9656d12

And that's a wrap on Deux Fuegos. 🔥💛

As we serve our final guests today to a packed house, we want to thank everyone who made this pop-up a success: our students, instructors, staff, alumni, and every guest who joined us over the last four weeks.

What started as an idea became a restaurant. Through recipe testing, menu development, business planning, and service, our Spring '26 students brought their vision to life and shared it with the community.

Thank you for supporting their journey and believing in the next generation of hospitality professionals. We couldn't have done it without you.