Louisiana Culinary Institute Sweeps The American Culinary Federation Competition

LCI makes competition history with unprecedented victory

Three of the Louisiana Culinary Institute’s (LCI) top students swept the student category of the 24th Annual Baton Rouge Culinary Classic competition on September 22, 2008 at the Holiday Inn Select. No culinary school has swept this category in the history of the competition.

First place was awarded to "Duck Forcemeat with Red Cabbage and Roasted New Potatoes," created by LCI sophomore Dustie Latiolais. Dustie’s clever use of duck and his dish’s presentation earned him the grand prize of $1000.00.

Second place was awarded to "Smoked Duck Breast with Black and Blue Coulis with Orange Caviar and Sweet Potato Hash," created by LCI sophomore Chris Ward. Chris’s creativity, along with the great taste of the dish, really impressed the judges and earned him an award of $500.00.

Finally, third place was awarded to "Appalachian Cajun Chicken," created by LCI freshman Samantha Neal. This unique combination of chicken breast, crawfish tails, mozzarella and asiago cheeses, garlic and herbs earned Samantha an award of $250.00.

Sponsored by the American Culinary Federation (ACF) of Greater Baton Rouge, the 24th Annual Baton Rouge Culinary Classic is an educational and charitable event that promotes the culinary arts by giving the public an opportunity to sample creations by some of the area’s finest chefs. This popular regional competition draws an audience of approximately one thousand guests and features around one hundred entries in ten categories.

Congratulations again to the three LCI student winners, Dustie, Chris and Samantha. Thanks for making LCI proud and making ACF competition history.

Check out the "Winners" in 225 Magazine (bottom of the page).

Dustie Latiolais	Duck Forcemeat with Red Cabbage and Roasted New Potatoes
Chris Ward	Smoked Duck Breast with Orange Caviar and Sweet Potato Hash
Samantha Neal	Appalachian Cajun Chicken

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