A Closer Look at the Life of a Culinary Student with Hanna Patterson

Hanna Patterson is in her second year of Louisiana Culinary Institute’s advanced culinary arts program. When the time came to choose a culinary school LCI’s reputation preceded itself and the decision was simple for Hanna. “LCI is the first one that pops up on Google. The ratings, reviews, and information made it an easy choice,” said Hanna.

When it comes to cooking and creating, Hanna feels a drive and passion. “It’s the feeling that it gives it me, I feel like myself again when I’m cooking. It drives me and I like this version of myself that I’m becoming.”

While Hanna is only in her first culinary program she plans on continuing her education and completing her advanced baking and pastry degree. However, culinary school, like any secondary education experience, has it’s challenges. “Trying to learn all of the proper terms and names for things can be tough,” remarks Hanna. These challenges are often overshadowed by the opportunities and experiences that a place like LCI offers. “Meeting all of the new people that have come into my life have made feel more seen, heard, accepted, and cared for than ever before. This place provides endless opportunities.”

The culinary arts offers so many possibilities and Hanna is reminded of this each day in class. “You can always do so much with so little. Also, there’s always something about baking a cupcake that just feels right.”

After wrapping up her culinary degrees in Louisiana Hanna is considering continuing her education out west, in Washington or Colorado. “I’d like to focus on becoming a cannabis chef. I have quite a few goals and my plans are always changing.”

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.