Courtesy of NOCCA’s Culinary Arts Program.
Muses King Cake
This Mardi Gras season, NOCCA’s Culinary Arts Program returns with platters full of (edible) glittery goodness. Designed to teach students about culinary product conception and the logistics of getting that product into customer’s hands, the King Cake Program pairs them with local celebrity chefs to create innovative takes on the traditional Carnival delicacy. This year’s offerings include a transformation of Chef Emeril Lagasse’s famous banana cream pie into king cake form, as well as NOCCA Chef-in-Residence Frank Brigsten’s strawberry and tres leches custard king cake—both featuring NOCCA’s signature brioche recipe. Other selections include gluten free options of traditional cinnamon and almond with Louisiana satsumas; as well as Dubai chocolate and “The Goddess,” a 2025 favorite created in partnership with Krewe of Muses that featured goat cheese and fig with candied orange and toasted walnuts, all sprinkled over with glitter in the colors of the season. Cakes are $27 each, with all proceeds going to support NOCCA’s Culinary Arts Department, and can be picked up through February 16 at NOCCA and King Cake Hub. Pre-order yours at noccamarketplace.com.
