From Home to Kitchen: A Journey Through NOCHI to Dakar NOLA
By Keenan Goldsmith, General Manager
At Dakar NOLA, every member of the team carries a story, and together those stories form the heartbeat of the restaurant. For prep cook Riham Abdeljabar, that story begins with her Palestinian heritage, winds through her life-changing time at the New Orleans Culinary and Hospitality Institute (NOCHI), and finds its home in the culture and mission of Dakar.
Riham with Pastry Chef and Executive Sous Chef Shardé Cole
Today, Riham spends much of her time on the pastry side of the kitchen, assisting Pastry Chef and Executive Sous Chef Shardé with the many intricate components that make up each dessert. She also rotates to support Derrick, Dakar’s PM Sous Chef, on prep work. For her, this dual role is more than a list of responsibilities. It is a continuation of her education, a daily chance to push herself and grow.
Her path to NOCHI began with a spark of curiosity. “I met a NOCHI advisor at a college fair where she told me all about the curriculum and everything NOCHI had to offer,” she recalls. “All I knew was that I loved cooking and now I had the opportunity to do it in a professional setting.” That opportunity turned into something transformative.
“My experience at NOCHI was nothing short of amazing and life changing. I learned many skills that I was lacking and most importantly I learned to come out of my introverted shell. I created relationships with my teachers and classmates that I will cherish forever.”
Some of the lessons she carries most closely are the ones that extend beyond technique. “One of the most important skills I learned was efficiency and speed. I also learned the importance of teamwork. Being a good team member makes all the difference in your personal success.” Her memories of NOCHI are full of moments of mentorship and discovery.
“One of my favorite instructors, Chef Keylen, was more of a mentor and friend than a teacher. He gave endless heartfelt advice that will forever stick with me. During our student pop-up, I truly grew.
I stepped into the world of service and quickly learned how to manage myself with the help of my instructors.”
While NOCHI provided the foundation, Dakar became the proving ground. Riham chose the restaurant for her externship after researching and dining there with her cousins. “I wanted to be at a restaurant with a rich culture and history. I found that in Dakar. We fell in love with the cuisine and the stories that accompanied each dish. It resonated with my soul just as intended by Chef Serigne.”
Her first days in the Dakar kitchen were humbling but pivotal. “I remember being terrified of messing things up in the kitchen. Thinking there’s no way I’m qualified or good enough to do this. My first task walking in was to small dice zucchini for plating which took me an hour for a small pint. Instead of discouraging me Chef said, ‘Good but we can do better.’ Chef Derrick who led me through most of my externship was so patient with me for all three days. I had a great time helping him during service with plating. When I received the job offer from Chef Serigne I knew that this was the team and story I wanted to be a part of.”
What keeps her motivated now is the spirit of the team around her. “What I enjoy the most about being a part of the Dakar team is the energy I walk into every day. Everyone here carries pride and love for what they do. It keeps me pushing every day to put my best foot forward for them.”
That energy connects directly to Dakar’s mission. “Dakar’s mission to feel the soul aligns with everything I believe in past my culinary values and goals. The deep respect of food and its ingredients is a mindset I was raised on. To work in a kitchen that values this too only furthers my respect for this value.”
Certain dishes resonate with her on a deeply personal level. “One dish that stood out to me was the black eyed pea soup. Growing up having many stews with black eyed peas, seeing it refined into a course at the restaurant was meaningful because it carries the flavors that I’d eat at home.”
And beyond the food, it is the people who make each day memorable. “Some moments that always stand out to me are Sharde’s bubbly personality and contagious laughter. It always makes me smile and lifts my spirits.”
Looking forward, Riham dreams of becoming a private chef or opening her own restaurant where she can share her culture with others. She knows the path is uncertain but that is part of the excitement. “I don’t know where this path will take me but I can’t wait to find out.”
Her advice for future NOCHI students is grounded in her own journey from self-doubt to self-belief. “I would tell them to have confidence in themselves and their abilities, even if you have to convince yourself. Once you gain confidence you carry yourself differently and can get closer to reaching your goals.”
For Riham, being a chef is about more than cooking. “To me it means respecting your workspace, food, coworkers, and the kitchen. It is also about respecting the time you need to show up and taking care of your health to make sure that you are physically able to do so.”
Her approach to hospitality is shaped by her Palestinian upbringing, where food and family were inseparable. “Growing up, food has always been a large part of my childhood. Watching my mother give us beautiful dinners when we were struggling financially just to keep us satisfied showed me the history behind our dishes fed me more than food. My grandmother, the epitome of Palestinian hospitality, hosts her granddaughters twice a week with a smile on her face and an eagerness to make us happy. It made me want to carry that love for people who have not experienced the hospitality of our underrepresented culture.”
Riham’s story is one of resilience, curiosity, and a deep respect for the cultures and traditions that shape her. Through NOCHI and Dakar, she has found the confidence to step into her own voice as a chef. In every plate she helps prepare, she carries the love, respect, and hospitality that first inspired her.
Learn more about NOCHI here.
Photo Credit: NOCHI Instagram