New Nossi College of Art Culinary Arts Program

By Becca Bendaj | June 01, 2021

In the kitchen at Nossi College of Arts

As long as I can remember, cooking has always been a passion of mine that was passed along from my maternal grandparents. The newly opened Nossi College of Art’s Culinary Program near Madison, TN is led by Chef Anthony Mandriota. His passion for cooking also stemmed from his grandmother. As a Certified Executive Chef and a member of the American Culinary Federation, he teaches students more than just crucial knife skills. He focuses on business, marketing, and honing the individual creative skill sets of each of his students.

And this is something Nashville desperately needs now. With the number of restaurants increasing at a furious speed, coupled with the pandemic related loss of hospitality workers to other careers, Music City is in a pinch. So the Nossi College of Art’s new Culinary Program couldn’t be more timely.

Nossi’s goal for culinary students is to work with locally-sourced ingredients and to learn international cuisine. This is the only Culinary Arts program of this caliber in the area since Nashville’s food scene has expanded. The curriculum is geared towards creating chefs that will not only run kitchens but have the complete understanding of all facets that make up a successful business. With only 32 students accepted for this upcoming fall semester, classes include fundamental culinary techniques, pastry science, baking basics, success strategies, restaurant operations, and menu development. To see the full list of classes, click here. To see a hands-on workshop with Chef Mandriota and his colleague, click here.

“It is not just about being a chef standing behind the line. There are so many directions you can take. When I got into cooking professionally, I always knew I was going to end up teaching. I love to cook, I love to teach, and I am excited to pass along all my knowledge".

Chef Anthony Mandriota