From the Gridiron to the Kitchen: Karl Howard’ Student Story

When Karl Howard was younger, he never really had an interest in cooking. It wasn’t until he started his first job at Papa John’s that he discovered a passion for the culinary arts. “Growing up, I didn’t like cooking. I’ve always had artistry in me, but that job was the first one that allowed me to create something,” remembers Karl. With a background in theatre and athletics, Karl has always been an artistic leader. The opportunity to show his creative side led him to Louisiana Culinary Institute. “My first real restaurant job was at the Londoner in Baton Rouge. I didn’t know what ‘cooking’ really was, but I loved plating.” Karl even began cooking at home and developed a true passion.

While Karl is a Baton Rouge native, his family moved to Las Vegas when he was five. After playing collegiate football at The College of the Desert, Karl was ready for a change. “I was studying mass communication. I love to do videography, which is something I can incorporate into my cooking.” He frequently posts on social media as @ChefKarl21. His next step was enrolling at Southern University, but he still felt like something was missing.

Benefits of Culinary School

“I didn’t even tour LCI. I heard nothing but great things, followed them on Instagram, and loved what I saw,” remembers Karl. Confidence has been a key takeaway and growth opportunity throughout Karl’s time so far. “My confidence in cooking has grown so much.” His culinary education has been a huge benefit for his private dining endeavors. “I started doing private dining and catering before culinary school, and I was always nervous.”

Challenges of Culinary School

Even with a new outlet for his passion, culinary school is not without its challenges. “Costing, how to buy ingredients, and to know how much is needed was my first challenge. I would run out for private dining events. Learning those strategies was a challenge, but important to learn.”

As Karl is wrapping up his culinary degree in the savory program, he looks forward to opening his own restaurant. “I would love to run a catering business out of my restaurant. I would also like to teach people how to cook. Not just back of the house, but everything in the industry.”