Turning a Hobby Into a Career: Meet Camry Bradford

What once was once considered just a “hobby” became a calling for Louisiana Culinary Institute student Camry Bradford. Camry began her degree in advanced culinary arts venture in 2022. “LCI was my first and only choice. Today I know now more than ever that I made the right decision” says Camry.

Cooking and creating have always been passions for Camry. It wasn’t until an opportunity presented itself that she knew the culinary arts would be something she needed to do. “I fell on hard times and did a plate sale. I was extremely nervous about the feedback that I would receive. After praying and letting God lead me through the kitchen my plates were completely sold out. Hours later people were calling and asking for more food and when I would be doing it again. It was that experience and response that gave me the encouragement and push to pursue culinary school and start a business.”

One of the most valuable parts of attending culinary school for Camry has been finding her perfect learning method, which is hands-on. “Meeting people who started as strangers became friends and are now family has been amazing.”

This great learning experience has not come without its challenges. Starting a new venture always calls for a step outside of one’s comfort zone, but getting directions in the kitchen was the biggest change of pace for Camry. “Being told what to do in the kitchen was a challenge. At home I’m the boss,” Camry laughingly remarks.

Camry currently works at Bacon and Fig Events when she isn’t in class. “Working as a team and learning new things, while learning to leading and gaining hands-on experience has been my favorite part of culinary school.”

After this chapter of her education and experience ends Camry looks forward to opening her own snack shop and eventually her own restaurant. Big things are definitely on the horizon after Louisiana Culinary Institute.

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.