Preparing for a Career as a Professional Chef Through Culinary School
The restrictions, quarantines, and limitations of 2020 led many to people to find new hobbies and interests. For third-semester, savory program student, Hayden Guidry, it reignited a passion for cooking and creating that has led him to pursue an education and career in the culinary world. While Hayden always enjoyed cooking, a connection he had with his parents and grandmother growing up in south Louisiana, it was when he would prepare meals and receive compliments that he knew he was on to something. “Making people happy with your food is a great feeling,” says Guidry.
With a world of encouragement and a desire to pursue his passion, Hayden decided it was time to explore culinary schools. From the time he stepped foot on LCI’s campus, met the staff, and learned of the opportunities, he knew that he was home. “I knew I would learn and experience more at LCI, it was the only choice for me.”
One of the main draws of the Louisiana Culinary Institute for Hayden was the opportunity to experience different culinary environments like The Masters, Cannes, and Disney World. From the interview processes to the potential interactions, the preparation for a culinary career goes far beyond the classrooms, kitchens, and labs. In fact, Hayden has just completed the interview process with Disney and was hired into their culinary internship program. During this culinary program, students learn transferable skills and acquire industry experience with one of the most admired hospitality companies around the world.
“Hayden has shown tremendous growth throughout the Advanced Culinary Arts program at LCI. Every day he has come to class ready to learn and take on any culinary curveballs thrown at him. Disney has gained a great asset to their internship program,” says Chef Colt Patin.
“Always be creative,” says Hayden. One of the biggest challenges he’s experienced in culinary school is to push himself to be more and more creative with each dish. “You always have to make an impact on something.” With that impact that he strives for, Hayden has discovered his favorite part of cooking and crafting a meal. “It’s so rewarding to see that first bite. You get instant feedback.”
Hayden is currently a line cook at Eliza Restaurant & Bar where he gets to hone his craft, making the Creole and south Louisiana cuisine that he loves. His ultimate goal is to combine his love of cooking and sports as an executive chef an NFL or MLB franchise.
