From Theatre to Baking: How Michelle Found Her Calling at Louisiana Culinary Institute
For Louisiana Culinary Institute student Michelle Bahlinger, the road to baking was anything but traditional. Born in Kentucky, Michelle’s journey took her through Jackson, Memphis, and Mandeville before landing in Baton Rouge. She studied technical theatre at Northwestern State University in Natchitoches, but it was during the pandemic that she discovered her true passion: baking.
“I grew up baking with my mom, and both of my parents loved to cook,” Michelle shared. “Food and science have always fascinated me, and baking is such a perfect marriage of the two.”
Originally, Michelle planned to study in Vancouver, Canada, but a family loss shifted her focus closer to home. After researching programs, she found that Louisiana Culinary Institute stood out as one of the best in the country. Today, she is in her fourth and final semester of the Baking & Pastry program.
Michelle credits her instructors, Chef Chris and Chef Ned, with shaping her growth as a culinary professional. “They have been incredible mentors. They show us different ways to approach techniques, but also encourage us to find our own path,” she said.
Her favorite classes have been Dessert Production and Advanced Boulangerie, where she explored a range of topics, from plated desserts to artisan breads such as challah, pita, and rye. One highlight was creating a cream cheese mousse dessert with a chocolate collar, supreme orange, dyed white chocolate powder, and shaped isomalt. “We were given complete creative control. It was challenging but so rewarding. I was really proud of what I made.”
For Michelle, baking is more than recipes. It is about understanding the science. “Everything is a chemical reaction. If something goes wrong, you can look back, study the variables, and figure out what happened. That is the beauty of baking.”
Culinary Student Experience at LCI
Michelle has found a close-knit group of classmates who provide encouragement and accountability both inside and outside the classroom. “There are four of us who really keep each other grounded, but also push each other to grow,” she explained.
That support shows up everywhere, from classroom learning to our commercial kitchen, where students work side by side in a professional environment. At LCI, our commercial kitchen simulates a real restaurant setting. Students rotate through various roles, preparing food, plating dishes, and even serving their peers. For Michelle, these experiences have been invaluable in building confidence and learning how to function as part of a team in the fast-paced culinary world.
Career Preparation at Louisiana Culinary Institute
Michelle is already gaining hands-on industry experience through Bacon & Fig Events. After graduation, she hopes to intern at The Biltmore in Asheville, North Carolina, before exploring other opportunities in the pastry and dessert production field. “I feel confident about entering the job market. LCI has prepared me with the skills I need,” she said.
Advice for Future Culinary Students
For those considering culinary school, Michelle has straightforward advice: “It is more work than you think, but that is not a bad thing. Be ready to be challenged and be humble when you are.”
She emphasizes the value of hands-on learning. “With a virtual cooking school, you do not get the same experience. Here, a chef can stand next to you, feel the dough, and show you what is wrong in real time. That kind of knowledge is invaluable.”
After 16 months of intensive training, Michelle reflects on how far she has come. “This experience has only deepened my passion for food and baking. I cannot wait to see where it takes me next.”
