The best cooking class I have ever taken. Erika was so knowledgeable about everything. The history…read moreof the dish, the ingredients of the dish, why different techniques are used... We tasted the dishes as we prepared them to understand how each step contributed to the overall flavors of the dish. I would definitely recommend taking a class here.

This was a fantastic experience! We both love to cook and have made gumbo, jambalaya etc. before…read morebut we decided to do this for fun and pick up a few tips/tricks. Chef Sassy was great - she taught us cooking techniques as well as some local history and methods. We learned the difference between Cajun and Creole cooking. The end results were simply delicious! We started out making chocolate chip bread pudding - I'm not usually a big bread pudding fan but this was decadent with a chocolate brandy sauce. We made Cajun jambalaya and BBQ shrimp - yummmm. We got to eat all of it and enjoy wine/beers thoughts the class. It was an intimate and hand-on experience with only one other couple in the class who were fun and conversational. We enjoyed their company as well as Sassy herself. Highly recommend! Sassy even shared her favorite restaurants in the city.

I had the chance to take a cooking class with Chef Dee and her team and it was an amazing…read moreexperience. We made Jambalaya and bread pudding which came out delicious. Chef Dee was so helpful and encouraging to everyone no matter their cooking experience. She told us she is the 2nd black woman in New Orleans to own a cooking school and she does the work to bring light to other woman in the history of culinary in New Orleans. This was an amazing class and I look forward to attending another one again.

This class was the highlight of our early December trip to New Orleans. My husband and I attended…read morethe cooking class and it was phenomenal. Our class had about 12 participants from all over the globe. Chef Dee and her sister Candy had us laughing as they taught us how to make tomato & okra stew, jambalaya, and bananas foster (the best I've ever had). We had so much fun learning about Chef Dee's journey to find her passion and the food was divine. My husband even got a chance to show off his knife skills while grating a nutmeg (teacher's pet lol). We got a chance to tour the museum and buy local craft beers from the oldest bar in the city there. Overall I would highly recommend everyone add this class to your next New Orleans trip. Your belly and soul will thank you!

Went to the Louisiana Seafood class. We learned so much! The class is hands on and you sit down…read moreto a wonderful dinner at the end. Highly recommend. We will be back.

My wife and I have been taking cooking classes all over the world and this class has been the best…read moreyet. Hands on learning and very educational, and fun.

Nochi is an amazing institute that offers wonderful hospitality opportunities to the residents of…read moreNew Orleans! I had the pleasure of attending the Diageo Learning Skills for Life bartending course, and I was so impressed by the beautiful facility and skill level of our instructor, Jet. It was truly a crash course in hospitality norms as well as technical bartending skills and knowledge. I was able to absorb a large amount of information in just a week, and I believe that I have what it takes to now work at one of our amazing local bars of restaurants. The class was fun, engaging, community-oriented and memorable. I'm extremely grateful for the opportunity!

New Orleans Culinary and Hospitality Institute or NOCHI is a wonderful experience. This spring's…read morestudent pop up restaurant is called Deux Fuegos. The offerings are a fusion of New Orleans and Mexican flavors. NOCHI is a learning environment for the culinary arts so food offerings are subject to change. The ingredients used are fresh and locally sourced you have an amazing view of the city while dining and experience chefs and staff are available to support students and patrons. Follow NOCHI's social media for upcoming events.

Learning How To Prepare A Delicious Brunch Cajun-Style…read more SITREP! Recently I got to participate in a very fun cooking glass at the Langlois Culinary Crossroads Cooking Institute. It was a delightful opportunity to extend my cooking horizons by getting a chance to use local NOLA ingredients to make a wonderful brunch that I can recreate back home in California. THE SETUP As is mentioned in the brochure information, "Some New Orleans visitors take home Mardi Gras beads, souvenir cups, and trinkets from the French Market; others buy art from the galleries on Royal Street. If you're here, it's because you're interested in one of the city's greatest gifts: our uniquely delicious cuisine." And so this indeed provides the backdrop for both the motivation and the excitement for participating in this cooking class, as well as the opportunity that presented itself by being in New Orleans for an extended 4 day weekend. THE COOKING EXPERIENCE With Langlois Culinary Crossroads, it's not just watching a video class or about sharing recipes: we were actively involved in an entertaining and interactive culinary experience where guided by Chefs Jodie & Emily, we got to partake in the brunch meal that we created with their guidance. THE DELICIOUS FRUITS OF OUR LABORS Each of us students got to take an active part in: * Preparing the hash of sausage, sweet potatos, whole garlic cloves and shallots, * In making each crepe, * In making the lemon curd to go into the crepe, * And in making the macerated blueberry sauce that would top eachcrepe. Each activity was a delightful step in this cooking process and one that I will remember and recreate at home. And, yes, the best part WAS being able to eat the brunch that we fixed ourselves. AWESOME COOKING GUIDES I want to give a big shout-out to the awesome Chefs Jodie and Emily, and to their magical kitchen steward Brynna for keeping everything so organized! THE LOWDOWN A fantastic culinary experience I hope to recreate again!

What an amazing experience with Chef Amy and her Team. Amy could not have been a better host…read more Allison (Comedian) was funny and could not have been more pleasant. Everyone truly helped make my wife's birthday memorable. The food was delicious, the Facility was impressive and the people could not have been better. Fun, delicious and entertaining. From planning to execution and every step in between, chef Amy made every step of the process enjoyable. The Crepes were not only fun to make, they were delicious. As for the Crepe toss competition, I believe it is going to take off and it will ultimately become an Olympic sport.

I love this place. I'm currently in a set of Healthy Cooking Lessons for the Community (6 WEEK…read moreSeries). This location is awesome. A great huge open kitchen for group events, fully equipped. Definitely check them out for all the upcoming events. The staff is so friendly and wonderful and beyond helpful in getting you set up, understanding and everything as well as just helping out. This staff is generally concerned with getting the community more involved in healthy cooking! Parking. The parking situation is pretty good. It is connected to the Whole Foods on Broad so no real issues in that area.

If you have a chance to sign up for their cooking classes - DO IT! My mom & I signed up together &…read morewe have both learned so much in just 2 weeks. I have scoured the FREE recipes on their websites. I have a list of recipes to try! Really fun, great meal to eat after done cooking & incredible recipes!!!

My friend found She Chef for her 40th birthday party and it was a feast for the ages!!! I probably…read moreate 10 pounds of seafood and the biscuits and grits were mind blowing. Those grits are the best I've ever had. If you want New Orlean flavors to wrap you in a warm hug, then get some She Chef I would stay in NO just for her food. Our menu: seafood boil of crawfish and shrimp (with corn on the cob, sausages, mushrooms, and potatoes); bomb ass biscuits, Gouda grits that changed my life for the better, and raspberry mascarpone tarts Prompt arrival, easy consistent communication, very friendly and professional, easy to work with and flexible. And Sous Chef Juane was most excellent as well

I cannot recommend Chef Taylor enough! The whole experience was exceptional. I hired her for my…read more40th birthday party and she came to our rental house to cook a traditional seafood boil with a few additional sides - I still dream of the gouda grits! Figuring out the menu and logistics was super easy, Chef Taylor is responsive and very professional. Her Sous Chef Juane was also awesome. Hire the NOLA She-Chef y'all, you will not regret it!

This would be my 4th cooking class to take here. The entrance of the building is nicely decorated…read moreand has nice seats to wait for the class to start. The chefs introduce themselves and shows you the bathrooms and water fountains on the way to the room. Once you get to the room there are 3 people to a station. Everything is labeled and measured for you. Has a booklet of instructions for you to go by but the chef mostly helps you and tells you what to do. The staff is super friendly. Like insanely friendly. I have taken a healthy Italian class, a Cajun breakfast class, another Cajun entrees class, and this time I took a Cajun seafood class. Every class has made me leave with such a great experience. I will continue to take my classes from here & they are coming out with a cook book soon

This is a very nice culinary school! Boss lady is very sweet and they seem to have a lot of…read moretalented ppl around. Came for a special event but they were on top of things