When it comes to chef training in Nashville, hands-on experience with real industry professionals makes all the difference. At Nossi College of Art & Design, that philosophy just got stronger with a leadership transition that brings fresh energy and deeper industry connections to our Culinary Arts program.
A Foundation Built on Nashville Chef Training Excellence
Since launching in Fall 2021, Nossi's Culinary Arts program has graduated 52 students who are now working across Nashville's thriving food scene. This growth positioned Nossi as a key player in chef training Nashville's next generation of culinary professionals. Much of that success is thanks to Chef Anthony Mandriota, who retired in August 2025 after five years of dedicated service to Nossi.
Chef Mandriota didn't just teach classes—he built a program from scratch. When he joined Nossi in 2020, he helped design the curriculum, establish the first teaching kitchen, and create the hands-on learning environment that defines our approach to culinary education. Under his leadership, the program grew so rapidly that Nossi added a second fully equipped kitchen to accommodate student demand.
"Building this program has been one of the most rewarding experiences of my career," Chef Mandriota reflected. "Watching our students develop their skills and launch their culinary careers in Nashville's thriving food scene has been incredibly fulfilling."
If you're researching chef training in Nashville, you want to learn from someone who's actually worked in the industry—not just talked about it. That's exactly what you get with Chef Russell Ransom, who took over as Culinary Chair in September 2025.
Chef Russ brings serious credentials to the role. A graduate of The Art Institute of Washington, DC with an MBA from Strayer University, he's held executive positions at some of Nashville's notable establishments, including Executive Chef at The Mount Pleasant Grille and Executive Sous Chef at The Daily Dish. He was also part of the opening team at Omni Resort Hotel—an experience that taught him how to launch successful culinary operations from the ground up.
But here's what sets Chef Russ apart: he's been teaching culinary arts for years at institutions like the Art Institute of Nashville and Nashville State Community College. Since joining Nossi in 2023, he's proven that he doesn't just know the restaurant industry—he knows how to translate that knowledge into practical skills that students can use immediately.
"I'm honored to build on Chef Anthony's foundation and take this program to the next level," said Chef Ransom. "Our focus is on giving students hands-on experience with real clients and industry events. Through PACE, our students aren't just learning in the classroom—they're working alongside Nashville's top culinary professionals."
Real Experience Through the PACE Program
Here's where Nossi's approach to chef training in Nashville gets interesting. While many culinary schools focus solely on classroom instruction, Nossi's PACE program (Professional Accelerated Career Experience) puts students directly into professional kitchen environments before they graduate.
Since Chef Russ took the helm, PACE partnerships have expanded significantly. Recent collaborations include:
Tuna Cutting Ceremony at Schermerhorn Symphony CenterName of the element
Students worked alongside Master Chef Alfredo Bueno and culinary connector Rey Bello, learning the precision and showmanship of traditional Japanese tuna preparation. This wasn't a demonstration—students were hands-on participants.
Bacon & Barrel Festival
Nossi students helped prepare signature bacon-inspired dishes for one of Nashville's premier food festivals, competing alongside established restaurants for the Golden Hog award. Students gained real-world experience working under pressure, meeting festival standards, and serving hundreds of attendees.
Sysco Holiday Food Show
Chef Russ and culinary students prepped and presented holiday dishes for industry professionals, showcasing their skills to potential employers and networking with Nashville's food service community.
These aren't just resume builders—they're genuine professional experiences that give Nossi students an edge when they enter the job market. Students leave with industry connections, client-ready skills, and real projects they can discuss in job interviews.
Why Small Classes Matter in Nashville Chef Training
Nossi's commitment to small class sizes sets it apart. When you're learning knife skills, plating techniques, or how to manage a mise en place station, you need individual attention—not a lecture hall where you're one of 40 students watching a demonstration from the back of the room.
At Nossi, small classes mean instructors can correct your technique in real time, answer your specific questions, and help you develop your personal culinary style. You're not just memorizing recipes—you're understanding the fundamentals that will serve you throughout your career.
Building Skills for Nashville's Growing Food Scene
Nashville isn't just Music City anymore—it's becoming a serious culinary destination. From James Beard Award nominees to innovative food halls and craft restaurants, the city's food scene is exploding. That growth creates opportunities for trained culinary professionals who understand both classic techniques and modern trends.
The Nossi Culinary Arts program covers everything from baking fundamentals to advanced cooking techniques, restaurant operations, and food safety. But more importantly, it prepares you for the reality of working in Nashville's competitive food industry.
What's Next for Nossi Culinary?
Under Chef Russ's leadership, the program is focused on expanding industry partnerships even further. The goal isn't just to teach culinary skills—it's to create pathways from the classroom directly into Nashville's restaurant, catering, hotel, and food manufacturing sectors.
"We're not just training cooks," Chef Russ explains. "We're developing the next generation of culinary professionals who understand the business side of food, who can think creatively under pressure, and who have the real-world experience to hit the ground running."
Snack Hour at Nossi prepared by the culinary instructors
ProStart Culinary Instructors workshop on campus at Nossi
Chef Russ at the Sysco Holiday Food Show
Nossi Culinary student preparing samples at the Farmer's Market Cooking Demo
