NOCHI

Louisiana Creole meets Mexican tradition, one plate at a time. 🔥🌽

Every dish at Deux Fuegos represents all the research, recipe testing, collaboration, and creativity from our Spring ’26 Culinary Arts students. Featuring bold flavors and thoughtful presentation, this menu is their vision brought to life.

The best part? You can still experience it for yourself.

Reservations are open, but Deux Fuegos only runs for two more weeks before it's gone for good: www.nochi.org/deux-fuegos

The dining room may be where you see the action, but don't forget about the magic happening in the kitchen.

These students are leading the charge behind the line for Week 3 of Deux Fuegos, turning months of planning and practice into an unforgettable service experience.

Meet the team: Sara, Torvelle, Rachel, Jeremiah, Mahalia, Randy, and Christine 👨‍🍳✨

Reservations are still available, come taste what they're cooking up: www.nochi.org/deux-fuegos

Before the dishes hit the table, this crew is making it happen behind the scenes.

Starting with prep lists to final plating, our students are running a real kitchen during Deux Fuegos. they're mastering timing, teamwork, and what it takes to execute service at a high level.

Shoutout to Week 2 BOH: Vernon, Orion, Keith, Emma, Gavin, and Fabian

Reservations are still open, come taste what they're cooking up: www.nochi.org/deux-fuegos

New Orleans hospitality runs on people and investing in those people matters.

Front-line service skills, leadership development, and career pathways are all covered in NOCHI’s upcoming workforce training. They're designed to help hospitality professionals grow at every stage.

Upcoming programs include:
🔹 Hospitality Leadership Academy
🔹 Serving Up Hospitality
🔹 Learning Skills for Life

No matter your goals - building confidence, growing into management, or starting a new chapter in hospitality - there’s a place for you here.

Swipe through to learn more and find the program that fits your next step. Learn more at www.nochi.org

Scenes from the first week of Deux Fuegos 👀

Only three weeks left to try this one-time-only pop-up experience! Grab your reservation today: www.nochi.org/deux-fuegos

Exclusively for New Orleans & Company member businesses!

Join us at NOCHI for Tourism University: Workforce Development Training Programs and learn about free training opportunities available only to New Orleans & Company members through partnerships with NOCHI and LSU Continuing Education.

This session is ideal for business owners, managers, and HR professionals looking to strengthen employee retention, professional development, and service excellence across their teams.

📍 NOCHI
📅 Wednesday, May 27, 2026
☕ Breakfast & Networking: 9 AM
🗣️ Presentation: 9:30 AM

Space is limited, register early to reserve your spot: https://us.eventsforce.net/ch8zlc/32/home

Deux Fuegos officially opens today 🔥🌽

In a feature from the Gambit, Riley and Jeremiah, two students who came up with original concept, share the inspiration behind the pop-up. They talked about the journey that brought them to NOCHI and how Louisiana Creole and Mexican flavors came together to create this concept.

Now it’s your turn to experience it. Deux Fuegos is only open for four weeks before it disappears for good. Reservations are open: www.nochi.org/deux-fuegos

Read the article at the Gambit: https://www.nola.com/gambit/food_drink/chefs-jeremiah-thomas-and-riley-chavez-on-deux-fuegos-pop-up-at-nochi/article_8db91392-5bbe-4e8b-b110-aac80768536a.html

Meet the team behind the fire 🔥

This week’s Deux Fuegos back-of-house crew is bringing the menu to life service by service, plate by plate. These students have spent countless hours recipe testing, prepping, tasting, and refining every detail you’ll experience in the dining room.

Week 1 BOH: Trinni, Sophia, Jaxon, Kevian, Aaron, Valerie and Riley 👏

Reservations are still open, come taste what they're cooking up: www.nochi.org/deux-fuegos

Last Friday’s NOLA Modern Showcase asked our Culinary Arts students one big question: What does the future of New Orleans cuisine look like?

Students reimagined iconic local dishes through a modern lens, pulling from global influences, advanced techniques, bold plating, and the culinary traditions that shaped New Orleans food in the first place. They were asked to think beyond the bowl of gumbo: consommés, creative textures, refined presentations, and completely original interpretations rooted in place and personal perspective.

This showcase challenged students to use every skill they’ve built at NOCHI. Incorporating research and concept development with ex*****on and presentation. The result was visually stunning, deeply thoughtful, extremely delicious, and uniquely New Orleans.