My Professional Work
Brigtsen's
I first met Chef Frank Brigtsen as a student at NOCCA and was impressed by his commitment to traditional Louisiana cuisine. He always came to class with a story behind what he wanted us to make. His approach to cooking is deeply rooted in Acadian traditions, and he focuses on creating contemporary, soul-satisfying dishes using regional ingredients from local farmers and fishermen of Cajun country. All these factors persuaded me to leave Cochon to work for him for the rest of my senior year. However, it all came to an abrupt end when COVID hit. I will always treasure my time there and love visiting whenever I return home.
Cochon Butcher
Cochon Butcher in New Orleans is a distinctive eatery and butcher shop known for its artisanal meats. The restaurant is divided into a sandwich shop and a fine dining section. All sausage, salamis, and other smoked meats are made in-house. I worked at the restaurant since I was 15 and was first eligible to work before leaving for Brigten’s to expand my horizons. I returned during summers at college and worked at the butcher’s shop. Both experiences were invaluable to my success and connected me with the broader restaurant community.
Saba
My most recent job at Saba came after a late start to the summer and missed my window at Cochon. Saba is a renowned New Orleans, Louisiana restaurant known for its Middle Eastern and Israeli cuisine. It’s part of Pomegranate Hospitality, and its name, “Saba,” means “Grandfather” in Hebrew. I worked at the woodfire pita oven, which was scorching hot, but I enjoyed my time there and want to return for winter break. Shout out to my former classmate and boss, Camila Arias.
Work Highlight!
This was a publicity event for four players from the Saints who teamed up with professional chefs from local restaurants and two students from NOCCA. The format was a cooking competition, like Chopped, where the players would help cook (not really), and three judges would declare a winner (not us). My boss, the guy in the baseball cap, and I got to work with defensive end Cam Jordan. He is the biggest goofball, by the way. The whole thing was a lot of fun!
The competition involved creating dishes using products from Zatarain’s, a brand well-known for its New Orleans-style food products like rice mixes and spices (They sponsored the event). Overall, this event celebrated New Orleans’ rich cultural heritage while providing me a platform to gain real-world experience in a fun and collaborative environment. Also, getting to meet the Saints outside of games was pretty cool.
