LCI Alumni Spotlight: Brandon Williams

Do what you love and you’ll never work a day in your life. This is a commonly echoed philosophy and one that rings especially true for Brandon Williams. While other kids were outside running around and playing, Brandon would be watching “Great Chefs of America”. His grandmother would turn it on for him and he was enthralled. She also had a connection to Louisiana legend Paul Prudhomme. “He was larger than life and I knew cooking was all I wanted to do,” remembers Brandon.

However, Brandon knew that following his dreams would not be an easy path. While he began crafting and making full meals at the age of 9, growing up in North Baton Rouge didn’t offer a lot of opportunities. “I was constantly told that a restaurant wouldn’t hire a young black boy.” This did not dissuade Brandon from pursuing his dreams. From driving trucks to working in plants to being a cable technician, he always came back to cooking. In 2016, despite other obligations and jobs, he enrolled at Louisiana Culinary Institute. “I was working 12-hour shifts at a chemical plant and going to classes at LCI during the day.” Furthermore, he started his own catering business at the same time.

In spite of his hands-on experience and desire to cook, Brandon wanted a complete education. “LCI cares about their students. They don’t judge your experience, or lack thereof, and don’t cut you any slack. You need to respect the culinary arts and maintain their high standard.” While working 2 jobs and attending school, it is easy to understand that Brandon was tired and worn out. “LCI saved my life. The chefs kept me accountable. I missed class after a long day of work and Chef Colt called me, motivated me, and kept me accountable.”

“Brandon is a talented chef that is always pushing the boundaries of this culinary industry. His hard work and dedication inspire me everyday. He helps inspire the new generation of culinary students,” remarks Chef Colt Patin, LCI instructor.

Brandon’s time at LCI was filled with incredible experiences that have led him to his current position as the Executive Sous Chef of Sports and Entertainment at Churchill Downs, the home of the Kentucky Derby. While at LCI Brandon worked at The Master’s Tournament , Disney World, and won the Master Chef’s Coat before graduating in 2018. After graduation, he was hired by East Baton Rouge Schools. However, his experience and exposure didn’t end there. He also competed on Food Network’s “Supermarket Stakeout”, finishing in 3rd place, and won the TBS reality show, “Rat in the Kitchen”.

Before his role at Churchill Downs, he also opened a café and sports bar in Baton Rouge as a way to learn every aspect of the business. From the front of the house to the heart of the house he was committed to learning the things that were needed to be successful. These skills led him to other opportunities like Top Golf and Walk-Ons where he was able to reorganize these franchise’s workflows.

Today, as mentioned above, Brandon serves as the Executive Sous Chef of Sports and Entertainment. His long path to this role saw him become not only the first African-American but also the first external candidate hire into his position; a true testament to his talent and experience. “During the interview process for this job I had to do a tasting in Louisville. I wrote 12 different menus and scratched them all out because they didn’t feel like ‘me’. Give them you,” remembers Brandon. He went on to be 100% himself and prepared Louisiana seafood gumbo, which won him the job.

Brandon’s most valuable aspects of LCI came from his instructors. “The cooking part I knew, they taught me everything else. The instructors never turn down a question, they don’t judge, and they embrace everyone. LCI is life-changing for people like me.”

From Music to Kitchen Mastery: Student Spotlight on Ben Messina

By Charlie Ruffolo • March 25, 2026

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.

Leadership and Culinary Skill: Why Being a Great Cook Isn't the Same as Being a Great Leader

By Charlie Ruffolo • February 26, 2026

Being a great cook isn’t enough. Explore how LCI develops culinary leadership skills that prepare students for real-world kitchen management and career growth.