LCI Alumni Spotlight: Adam Reeson
“I grew up in it. My Mom’s side of the family had a café down in St. Bernard, and I would help out from time to time. I took a big interest in it,” reminisces Adam Reeson, the Louisiana Culinary Institute alumnus and current Executive Chef at Eliza. The “it,” in this case, is cooking, creating, and having a passion for the culinary arts. While it’s been a decade since his time at LCI, the lessons, skills, and relationships from his time there are as strong as ever, evoking a sense of nostalgia and fondness.
Adam's decision to enroll in LCI was driven by its reputation for a hands-on learning approach. "I was never one for traditional learning methods. I craved practical experience, and LCI's savory program provided just that. The instructors guided me through real-world scenarios, which was invaluable."
Adam's experience at LCI was not just about learning culinary skills but also about building lasting relationships. "The friendships I made at LCI are still strong today. We continue to share ideas and support each other in our culinary journeys, a testament to the strong bonds formed at LCI."
The chef instructors at LCI are another valuable resource for the students. "The instructors are very personable and willing to help. If you ever needed to stay after class to get some extra details on something, they were there to take that extra time to ensure you understood."
While at LCI, Adam worked in the industry at The Country Club of Louisiana. After graduation, he returned to New Orleans, where he gained experience in a few different places. His first stop was at Antoine's, where he spent about six months in a high-volume restaurant. After another year in New Orleans, Adam returned to the Country Club of Louisiana and worked at Pelican Point in Gonzales. "After Pelican Point, I became the Chef de Cuisine at the Cabin Restaurant. Then I spent over four years at Bergeron's City Market, and now I'm at Eliza."
"I enjoy making good-tasting food. That's one of the things that keeps me going. Being an executive chef now, I get to come up with my own menus, dishes, and recipes, and I love getting to see people enjoy them." In addition to crafting and sharing his meals, Adam also has a passion for mentoring the young cooks that he leads in his current role. "It's very reflective. I can see a lot of myself at that age in them.
While Adam has had tremendous and varying experiences, he is committed to further establishing himself in the culinary scene in south Louisiana, and one day in the future possibly come full circle to where it all began. "I'd love to reopen my grandparents' restaurant. We'll have to see."
