Choosing a Culinary School: Why Jacobian Taylor Picked the Louisiana Culinary Institute
Meet Jacobian Taylor, a first-semester student from Memphis, Tennessee, who is already finding his footing and passion in the kitchens at the Louisiana Culinary Institute. His road to LCI wasn’t straightforward, but every step helped shape his dedication to the craft.
Enrolling in Culinary School
After graduating from high school, Jacobian planned to pursue art school in Nashville. When that path shifted, he began working at Graceland, where he was surrounded by chefs and caterers daily. Being in that environment reignited something familiar, his childhood love of cooking.
He enrolled in a culinary arts program in Tennessee, but it lacked the structure, discipline, and seriousness he was hoping for. That experience pushed him to search for a school that could genuinely help him grow. A virtual tour of the Louisiana Culinary Institute sparked his interest; an in-person tour a few months later sealed the deal.
The culture, professionalism, and Louisiana’s
rich culinary heritage made him feel instantly at home.
Hands-On Culinary Training
Cooking had always been part of Jacobian’s life. His grandfather often reminded him that he needed to know how to feed himself and others, and as the only boy in the house, he embraced that responsibility early. Pancakes were the first dish he learned, but working beside his mom, chopping vegetables, prepping meals, and absorbing her honest critiques, became the true foundation of his culinary education.
At LCI, Jacobian says he has already learned more in one semester than he ever expected. Classes like Bread Basics and Intro to Pastry & Baking quickly became favorites, especially with the chance to create pies, cookies, eclairs, cream puffs, and more. He’s excited to continue building his skills as he prepares to move into the Meats course.
What stands out to him most is the instructors' dedication. “The professors have buy-in,” he says. “They want you to succeed. They want you to build a culinary career, not just pass a class.” He credits Chef Colt in particular for guiding him through opportunities such as Bacon & Fig Events and multiple catering events, which have strengthened both his technique and his confidence.
He also appreciates that LCI encourages individuality rather than conformity. “Some places want you to be a robot,” he says. “That’s not how it is here. They let you be your own person. They treat you like an adult.”
Preparing for a Culinary Career
Looking ahead, Jacobian feels confident and prepared for a future in the culinary industry. He’s gained a solid grasp of food costs, labor, and the operational side of running a kitchen, all of which have helped lay the groundwork for his next steps. One day, he hopes to open a late-night café in a college town, creating a welcoming space for everyone.
To future students, Jacobian offers straightforward advice: do it for the love of cooking, not for fame. He believes that caring about your craft and putting passion into your work are what lead to success.
Reflecting on how far he’s come, Jacobian remembers feeling lost and uncertain about his path. Choosing to follow his passion changed everything. He’s a firm believer that anyone can start from anywhere and grow into something greater.
Now, just a few months into his time at LCI and already named Student of the Month, Jacobian shows how passion, persistence, and the right environment can transform a future. His culinary journey is only just beginning.
