This March, NOCCA’s Culinary Arts students are getting into the spirit of spring with a clever, delicious Bunny Boston Cream Pie. They’ll start with two layers of carrot cake that could get any bunny hopping …
The NOCCA Holiday Marketplace is open for business! Below, you’ll find a full range of gifts perfect for friends, family members, and business associates. Ordering is simple and easy, with shipping and pickup options for …
This November, NOCCA’s Culinary Arts students have set their sights on your holiday sweet tooth. For their Pie of the Month, they’re making a Pumpkin Pecan Praline Pie. They’ll create a flaky crust layered with crunchy …
For October’s Pie of the Month, NOCCA’s Culinary Arts students are merging two amazing tastes: the crispness of Granny Smith apples and the rich, smokiness of bacon. If you like a little savory with your …
Ever wanted to become a NOCCA student? This fall, you can! Study the Culinary Arts for a night at The NOCCA Institute’s Press Street Station restaurant, and walk away with the skills you need to …
For September’s Pie of the Month, NOCCA’s Culinary Arts students are going retro, baking a beloved twentieth-century classic: a Banana Boston Cream Pie. For those who’ve had it, the taste will bring back fond memories of …
Let them eat cheesecake! The NOLA Project kicks off its 2015-2016 season with a production of David Adjmi’s Marie Antoinette in NOCCA’s Nims Black Box Theatre. To celebrate, Press Street Station’s Chef James Cullen has …
For our first Pie of the Month of the 2015-2016 school year, NOCCA’s Culinary Arts students are baking a special, decadent late-summer treat: a White Peach Pie with Butter Pecan Streusel. Enjoy it with a dollop …
CLICK HERE TO ORDER For our final Pie of the Month, NOCCA’s Culinary Arts students are whipping up a classic summer treat: Grandma’s Double-Crust Blueberry Pie. It’s perfect served alone or with a scoop (or …
On Wednesday, April 29, show your support for NOCCA just by going out for a great meal or a drink with friends. Visit any of the businesses participating in “A Taste of NOCCA“, and a portion …
For April’s Pie of the Month, NOCCA’s Culinary Arts students are doing their own take on an iconic American candy bar. The “Almond Joyous” features an almond shortbread crust, dark chocolate mousse, and coconut cream, …
Today, the New Orleans Center for Creative Arts (NOCCA) and its nonprofit partner, The NOCCA Institute, joined representatives from Chevron, Emeril Lagasse Foundation, and other corporations, foundations, and individuals to mark the official opening of …
CLICK HERE TO ORDER YOUR PIE TODAY NOCCA’s Culinary Arts students are baking fantastic pies all year long. For March, they’re serving up one of our favorite spring treats, a strawberry pie — but this …
NOCCA’s Culinary Arts students are baking fantastic pies all year long. For February, they’re getting into the Lenten spirit with a healthy, delicious Garden Galette, made with produce from The NOCCA Institute’s Press Street Gardens. …
NOCCA’s Culinary Arts students are baking fantastic desserts all year long. January’s Peanut Butter & Chocolate Mousse Pie is a rich, creamy treat — a perfectly decadent way to celebrate the Carnival season. The deadline …
