From Online Culinary Classes to In-Person Confidence: Why Kayla Taplin Chose the Louisiana Culinary Institute
For Kayla, a senior Baking and Pastry student from Gloster, Mississippi, food has always been a part of who she is. Encouraged by her parents and aunt, she knew she wanted a culinary career. Before coming to LCI, she spent years decorating cakes and now creates custom cookie cakes at Great American Cookie in Zachary.
Even though baking and pastry is her strength, Kayla also loves to grill, sauté, and experiment with savory dishes. That balance of creativity and technique pushed her to take the next step and earn a formal culinary education.
Online Culinary School or In-Person Culinary School?
Before enrolling at LCI, Kayla signed up for an online culinary program. She gave it an honest try and completed assignments while cooking in her own kitchen, but something important was missing.
“With online school, I was doing the cooking, but I did not have chefs beside me to show me what I was doing right or wrong,” she said. “There were no classmates to help or learn from either. It felt like I was on my own.”
She quickly realized how difficult it was to grow without in-person support, hands-on feedback, or the opportunity to observe experienced chefs at work closely.
That is when she started searching for a hands-on, in-person culinary school and found the Louisiana Culinary Institute.
“I knew I needed a school where I could learn in the kitchen with real chefs and other students. LCI was the perfect fit. You learn by doing, not just by watching.”
Hands-On Culinary Training in Baking and Pastry
Kayla describes her experience at LCI as more than she ever expected. From international dishes to advanced pastries, she appreciates the variety and creativity the program offers.
Her current favorite class is Cake Prep with Chef Chris, where she works with fondant and creates detailed cakes that blend her love of baking with her natural artistic talent. “I have always loved painting and drawing. Cake decorating lets me bring that art into the kitchen.”
One of her biggest accomplishments has been improving in bread making, which was her toughest class early on. “Bread was my hardest subject, but now I feel so much more confident. You get better every day here.”
She credits the instructors at LCI for helping her grow quickly and meaningfully. “They support us so much. If you ask for help, they offer genuine advice based on their own experience. They do not just follow the book. They also teach from what they have lived.”
A Supportive Culinary Campus and Real Restaurant Environment
Kayla loves the laid-back and welcoming feel of LCI’s campus. Because the program is small and fully in person, she has built strong relationships with classmates of all levels.
“I love talking to the newer classes and showing them what we are working on,” she said. “You get to know everyone because you are always working together.”
In LCI’s professional kitchen labs, students rotate through real restaurant roles, cooking, preparing plates, and serving other students. Collaboration often occurs naturally, and students frequently seek each other out for advice.
“Cake decorating is my strong area, so people come to me for that,” she said. “And I go to them for help with things they are great at. We all grow together.”
Outside of class, Kayla spends time with her close friends Reagan and Jocelyn, creating a supportive community in and out of the kitchen.
Culinary Career Preparation
LCI has helped Kayla feel fully prepared to start her career in the culinary industry. “I feel very confident. I have learned so much here.”
She plans to take advantage of LCI’s French internship opportunity, which allows students to work at the Cannes Film Festival, an experience she is excited about.
With just four months left until she earns her second degree, Kayla is already thinking about her next steps. She hopes to work in a catering business or a bakery where she can combine her passion for baking and pastry with her interest in savory cooking.
“One day, I want to own my own bakery or catering company. LCI has helped me see that it is possible.”
In addition to her coursework, Kayla assists Chef George, Chef Ned, and Chef Colt with team-building events and leisure cooking classes, which provides her with even more industry exposure.
Advice for Future Culinary Students
Kayla’s advice to anyone considering culinary school is simple. “If you are thinking about it, do it. Do not waste time debating. It will be the best thing you ever decided to do.”
She encourages new students to pay close attention to their chefs and stay open to learning. “Be aware of what the chefs tell you and how they do things. They have so much experience. You learn something new from every one of them.”
Reflecting on her journey, Kayla feels grateful for the people who helped her grow. “Shout out to all my chef instructors, and to my mom and grandmother for the cooking and baking skills I inherited. And to Reagan and Jocelyn, they have made this experience even better.”
