"Although I unfortunately missed the chance to meet Laurence, everyone who speaks of him does so with respect, love, leadership, and admiration for his talent. I'm beyond honored to be represented by someone that so many aspire to be."
When Krystle Pitcher stepped off her long flight to Paris last fall, she had a feeling that the week ahead would become one of the most transformative experiences of her life. As the inaugural recipient of the Laurence Rua Memorial Scholarship, sponsored by Sodexo Live! in honor of longtime team member Laurence Rua who passed away in 2024, Krystle spent several days training at the prestigious Lenôtre Culinary Arts School in Paris.
A Dream Three Years in the Making
In her scholarship application, Krystle wrote: "For nearly three years, I have been working toward opening a unique specialty brunch café that blends the rich culinary traditions of Europe with the soulful flavors of Louisiana."
That vision had faced setbacks. "I came heartbreakingly close to opening my café once before, but the opportunity was unexpectedly taken from me," she shared. "That setback was devastating, but it did not extinguish my passion or determination. Instead, it strengthened my resolve."
From Self-Taught to NOCHI
As a self-taught chef, Krystle brought natural talent and years of experience to NOCHI, but formal culinary training was a different challenge. "The pace was intense," she admits.
Still, she kept going, fueled by a love for food and a deep respect for the craft. At NOCHI, she gained not only technical training but confidence navigating a professional kitchen. The experience prepared her for what was to come—even if she didn't know it yet.
For Krystle, attending NOCHI was the best option to pursue her dream of becoming a chef while staying rooted in New Orleans. And when the Laurence Rua Memorial Scholarship was announced, she knew she had to apply.
Finding Her Teacher
At Lenôtre, Krystle found herself in class with Chef Pascal and just three other students. "Everything was in French," she remembers. "I'm asking the other students, 'This is sugar, right? This is salt?' Everyone was helpful and kind."
Chef Pascal's teaching style captivated her. "His approach was peer-to-peer, not 'I'm in charge, I have all these accolades, now watch me.' I learned better that way."
Over those intensive days, they worked with meats and poultry, creating duck sausage, lamb sausage, transforming broths into jellies.
The experience built on what she'd learned at NOCHI, but with an authentic Parisian perspective. "At NOCHI we go over French cuisine, and most of the dishes I was familiar with. But going to Chef Pascal and having that authenticity—the flavors are a little different, the dishes look a little different. It was the real thing."
The Art of Plating
As a self-taught chef, Krystle had always been praised for her plating skills. "I naturally knew how to plate professionally," she admits. " So when I got to Paris, I thought, 'I'm pretty good at this.'"
Then she watched Chef Pascal work, and everything changed.
"One of my favorite things is the ending, the plating," she says. " Your food has to taste great, but what it looks like attracts people to the dish first. Plating is as important as quality."
Chef Pascal taught her the tricks and techniques that elevated her work from good to exceptional. "Learning his plating skills, I feel like that has taken me up a few notches as far as my creativity ability. That's something that will stick with me forever."
The revelation was humbling but transformative. "I thought I had it together. Then I got there and realized I need to study this for hours." The attention to detail, the precision, the artistic vision—it all came together in Chef Pascal's hands, and Krystle absorbed every moment.
A Grandmother's Recipe in Paris
The most powerful moment came on the last day. Krystle had prepared to cook a traditional Parisian dish, but Chef Pascal had other ideas.
"Chef Pascal said, 'Here's some chicken. Instead of cooking what I planned, I'd like you to cook something from your tradition.'"
She thought immediately of her two grandmothers, both remembered as phenomenal cooks. Standing in that Parisian culinary school, Krystle decided: Southern chicken with gravy and rice. "I felt like my grandmothers were there with me," she says. "My grandmothers never got to travel abroad, and here I am in Paris, cooking their food."
The students loved it. Chef Pascal loved it so much he kept the leftovers. "He's like, 'I'm taking this home. I want it for myself.'"
"That was a full-circle moment for me," Krystle reflects. "It's deeper than culinary school. It's about making memories, showing my daughters what's possible, and honoring where you come from while reaching for something new."
New Orleans Meets Paris
After her training at Lenôtre, Krystle spent a few more days in Paris studying Parisian cafés. "I want to have my own café, and this was a big part of understanding how to do it."
She made it to the Eiffel Tower, where she found her way into Madame and enjoyed an Espresso Martini with a phenomenal view.
Her vision? Marrying New Orleans and Paris. "I remind myself of Princess Tiana from The Princess and the Frog. You have your dreams and goals, you've had a lot of no's and mishaps, but you refuse to give up because there's this passion burning inside."
In her essay, she'd written about her ultimate goal: "To become a renowned café owner, operating multiple locations that reflect the unique fusion of Louisiana warmth and European elegance. I want to proudly represent my roots as a graduate of NOCHI and inspire others around the world to chase their dreams, no matter the obstacles."
Just Getting Started
Back in New Orleans, Krystle has begun her internship with Sodexo Live! at the Ernest N. Morial Convention Center. "I'm grateful for the scholarship opportunity, but I also think the internship is great because what I learned in Paris, combined with what I'm learning here, is setting me up for greatness."
Her confidence has grown exponentially. "I was never insecure, but certain things now are solidified. Yes, I'm here. I have what it takes. I deserve to be here."
When asked what she'd tell the next recipient of the Laurence Rua Memorial Scholarship, Krystle's answer is simple: "Have fun with it. Learning should be enjoyable. Go there, receive everything, and have fun with it."
Looking back on the entire experience—from her early NOCHI days to cooking her grandmother's recipes in Paris—Krystle sees a clear throughline.
"This opportunity has aligned me to do great things. I'm just getting started."
