Meet Chef Nomi. She teaches a wide variety of classes across our cooking schools. She meets every class with energy and enthusiasm for cooking and her students in class. Read about her passions, motivations and few funny inside quirks.
I graduated from Le Cordon Bleu with a degree in Patisserie and Baking. I perfected my macaron game by studying in Paris. I have had my own baking business for the last nine years. After Culinary School I worked at Yum! Kitchen and Bakery for 2 years. In the summer of 2022 I developed a new cooking program, from the ground up, for a summer camp and taught over 8 classes a day to kids ranging in age from 5-18.
I met Cooks | Bellecour Chef Lorelei entirely by chance and we hit it off right away. She thought I would be a great asset to the team and hired me as a contract chef for private events. I have loved being here and working here everyday since. This unexpected beginning has blossomed into a full-time position that seems to be a perfect match to my skill set. I am thrilled to be a part of the team. Everybody on the team has been as nice and as welcoming as Lorelei was that first day that I met her. What could be better than a family welcoming you into their kitchen?
I love making anything with gochujang or tahini. I buy tahini by the gallon and gochujang in the largest size that will fit in my fridge. They are both staples in my house. Favorite items using these ingredients? Gochujang spicy noodles with roasted veggies. Tahini black and white cookies!
I have taught in so many different settings, from elementary schools and swim coaching to leading a trip in Israel and teaching about Israeli culture and history. I enjoy sharing my knowledge and watching others grow while they appreciate what I have to offer. At Cooks | Bellecour I get to cook and teach a great variety of things in a week. I feel privileged to meet so many interesting guests in attendance. Every class is a different experience regardless of the menu and I love it.
I speak Hebrew and know a lot of American Sign Language. Both of these have popped up in jobs where I have been able to communicate with guests and completely surprise my coworkers.