From Music to Kitchen Mastery: Student Spotlight on Ben Messina
Some people know from childhood exactly where they're headed. Ben Messina took a different route.
He started college as a music major, took a gap year to find his footing, and leaned on his brother's encouragement before landing exactly where he was always meant to be: a professional kitchen.
Now a senior in the Savory program at Louisiana Culinary Institute (LCI) in Baton Rouge, Ben is weeks away from graduating in May 2026. He arrived at LCI with a love of cooking and a family connection to food. He's leaving with a world-class culinary foundation, a mentor who pushed him to be his best, and a dream of opening multiple restaurants of his own one day.
His story is proof that the path to a culinary career doesn't have to be a straight line.
Is It Too Late to Change Careers and Go to Culinary School?
For Ben, food has always been part of the family fabric. Growing up in Baton Rouge, he spent time in the kitchen with his grandmother, learning to make snickerdoodles as a kid. Those early memories planted a seed.
But Ben initially followed a different passion. He'd played trumpet and piano since a young age, so he enrolled at Southeastern Louisiana University to study music. It wasn't long before the questions started creeping in:
"What am I actually going to do with a music degree?"
He took a gap year to figure it out. And the answer, when it came, was simple: go back to his other love. Cooking.
His brother, who owns a food truck, had been encouraging him to consider culinary school. More specifically, he encouraged Ben to look at LCI. And then, without warning, he signed him up for a campus tour.
What Should You Look for When Choosing a Culinary School?
Here's what's funny: Ben had grown up in Baton Rouge and didn't even know LCI existed. When his brother told him he'd registered him for a tour, Ben went along and immediately knew it was the right place.
What stood out wasn't the facilities or the brochure. It was the people.
"I could tell from the tour how willing the instructors were to help the students," Ben says. "I was really drawn to that."
That instructor-student relationship would prove to be one of the most defining parts of his time at LCI. Small class sizes mean focused, hands-on attention. And for a student who wants to grow quickly, that kind of environment makes all the difference.
What Do You Actually Learn in a Culinary Arts Program?
Ben will be the first to tell you: LCI moves fast, and it sticks.
"I've been able to learn a lot in a short period of time and really grow my culinary skills," he says. "LCI provides a great environment that fosters growth."
The program is built around a foundation of core culinary fundamentals drilled so deeply into students that they become second nature. Ben says those basics show up in every course, and that they've given him the confidence to now focus on developing his own signature style.
Some of his favorite experiences at LCI have included:
- Molecular Gastronomy — Ben's favorite class by far. He loves the science of it: transforming ingredients into something completely unexpected. In one memorable project, he deconstructed a breakfast plate, creating powdered Nutella, orange juice pearls, and air foam waffles. "I love how you can turn things into something other than what they normally are," he says.
- Cajun and Creole Cuisine — Even growing up in Baton Rouge, Ben's family didn't cook much Cajun or Creole food at home. LCI changed that. He's developed a deep appreciation for bold flavors and the way seasoning, and the timing of when you add it, can completely transform a dish.
How Do Culinary School Instructors Prepare You for a Real Career?
Ask Ben who's made the biggest impact on his time at LCI, and the answer comes fast: Chef Mike.
"Chef Mike has been my mentor since day one," Ben says. "He's pushed me to be better and get organized."
That's the culture at LCI. Instructors don't just teach; they invest. Small class sizes allow every student to receive focused attention. If you hit a wall, the faculty will work through it with you. If you come to them with a new idea, they'll engage with it. And if they don't know the answer, they'll find it.
That kind of mentorship is hard to find in a large lecture hall. At LCI, it's built into the model.
What Is Campus Life Like at a Culinary Institute?
One of Ben's favorite things about LCI isn't something you'll find in a course catalog. It's the people.
"I love being around like-minded people," he says. "It pushes me." Even though he's in the Savory program, he regularly crosses paths with students in the Baking and Pastry program. They share dishes. They give each other feedback. The community is tight-knit and genuinely collaborative.
Ben's closest friend at LCI, Zayne Mandujano, became his best friend almost immediately. They partner up for classes, experiment with recipes, and push each other creatively. It's the kind of connection that makes culinary school more than just training. It becomes a shared journey.
Ben is also heading to the Masters Tournament in April, an experience he's genuinely excited about as one of the standout moments of his time at LCI.
What Jobs Can You Get After Culinary School?
Ben graduates in May 2026 with a clear direction and an open road ahead of him.
His big-picture dream is to own multiple restaurants. But first, he wants to travel, to work in different kitchens, experience new cuisines, and figure out what kind of restaurant he ultimately wants to build. He sees the years ahead as a culinary education in themselves.
"I'm 100% confident my time at LCI has prepared me to flourish in any job environment," he says.
That confidence isn't arrogance. It's the product of a culinary foundation built one skill at a time, under the guidance of instructors who cared about his success from the very first day.
What Do Culinary Students Wish They Knew Before Starting School?
If you're sitting on the fence about culinary school, Ben's advice is direct:
"Don't hesitate. Go fully in. Give it your full attention. You won't regret it."
And one practical tip from someone who learned the hard way? Label your knives.
But more than the logistics, Ben says what transformed him wasn't just learning recipes or techniques. It was the exposure to new foods, bold flavors, and the realization that the more you discover, the more you want to keep seeking. That hunger for ingredients, for mastery, for the next great dish is what a culinary education at LCI lights up.
Ready to find your culinary spark? Take the first step to finding that passion. Schedule a campus tour at LCI today.
