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From Music to Kitchen Mastery: Student Spotlight on Ben Messina

Wed, 25 Mar 2026 18:41:13 GMT

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.

What Should You Look for When Choosing a Culinary School?

Here's what's funny: Ben had grown up in Baton Rouge and didn't even know LCI existed. When his brother told him he'd registered him for a tour, Ben went along and immediately knew it was the right place.

What stood out wasn't the facilities or the brochure. It was the people.

"I could tell from the tour how willing the instructors were to help the students," Ben says. "I was really drawn to that."

That instructor-student relationship would prove to be one of the most defining parts of his time at LCI. Small class sizes mean focused, hands-on attention. And for a student who wants to grow quickly, that kind of environment makes all the difference.

What Do You Actually Learn in a Culinary Arts Program?

Ben will be the first to tell you: LCI moves fast, and it sticks.

"I've been able to learn a lot in a short period of time and really grow my culinary skills," he says. "LCI provides a great environment that fosters growth."

The program is built around a foundation of core culinary fundamentals drilled so deeply into students that they become second nature. Ben says those basics show up in every course, and that they've given him the confidence to now focus on developing his own signature style.

Some of his favorite experiences at LCI have included:

Molecular Gastronomy — Ben's favorite class by far. He loves the science of it: transforming ingredients into something completely unexpected. In one memorable project, he deconstructed a breakfast plate, creating powdered Nutella, orange juice pearls, and air foam waffles. "I love how you can turn things into something other than what they normally are," he says.
Cajun and Creole Cuisine — Even growing up in Baton Rouge, Ben's family didn't cook much Cajun or Creole food at home. LCI changed that. He's developed a deep appreciation for bold flavors and the way seasoning, and the timing of when you add it, can completely transform a dish.

How Do Culinary School Instructors Prepare You for a Real Career?

Ask Ben who's made the biggest impact on his time at LCI, and the answer comes fast: Chef Mike .

"Chef Mike has been my mentor since day one," Ben says. "He's pushed me to be better and get organized."

That's the culture at LCI. Instructors don't just teach; they invest. Small class sizes allow every student to receive focused attention . If you hit a wall, the faculty will work through it with you. If you come to them with a new idea, they'll engage with it. And if they don't know the answer, they'll find it.

That kind of mentorship is hard to find in a large lecture hall. At LCI, it's built into the model.

What Is Campus Life Like at a Culinary Institute?

One of Ben's favorite things about LCI isn't something you'll find in a course catalog. It's the people.

"I love being around like-minded people," he says. "It pushes me." Even though he's in the Savory program , he regularly crosses paths with students in the Baking and Pastry program . They share dishes. They give each other feedback. The community is tight-knit and genuinely collaborative.

Ben's closest friend at LCI, Zayne Mandujano , became his best friend almost immediately. They partner up for classes, experiment with recipes, and push each other creatively. It's the kind of connection that makes culinary school more than just training. It becomes a shared journey.

Ben is also heading to the Masters Tournament in April, an experience he's genuinely excited about as one of the standout moments of his time at LCI.

What Jobs Can You Get After Culinary School?

Ben graduates in May 2026 with a clear direction and an open road ahead of him.

His big-picture dream is to own multiple restaurants. But first, he wants to travel, to work in different kitchens, experience new cuisines, and figure out what kind of restaurant he ultimately wants to build. He sees the years ahead as a culinary education in themselves.

"I'm 100% confident my time at LCI has prepared me to flourish in any job environment," he says.

That confidence isn't arrogance. It's the product of a culinary foundation built one skill at a time, under the guidance of instructors who cared about his success from the very first day.

What Do Culinary Students Wish They Knew Before Starting School?

If you're sitting on the fence about culinary school, Ben's advice is direct:

"Don't hesitate. Go fully in. Give it your full attention. You won't regret it."

And one practical tip from someone who learned the hard way? Label your knives.

But more than the logistics, Ben says what transformed him wasn't just learning recipes or techniques. It was the exposure to new foods, bold flavors, and the realization that the more you discover, the more you want to keep seeking. That hunger for ingredients, for mastery, for the next great dish is what a culinary education at LCI lights up.

Ready to find your culinary spark? Take the first step to finding that passion. Schedule a campus tour at LCI today.

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

Thu, 26 Feb 2026 21:24:54 GMT

Picture this: You work in a restaurant where the head chef has impeccable knife skills and the ability to perfectly execute any recipe in the book. Their dishes are Instagram-worthy, and their techniques are flawless. Yet when the dinner rush hits, chaos erupts, orders pile up, team members clash, and that carefully crafted menu becomes a source of stress rather than pride.

It's a common problem with a clear cause: technical mastery without leadership. In the culinary world, technical ability earns respect, but leadership earns longevity. Being a great cook is not the same as being a great leader, and in today's hospitality industry, chefs need both.

At Louisiana Culinary Institute (LCI), students don’t just build culinary skill. They develop the culinary leadership skills necessary to advance, manage, and thrive in professional kitchens.

Technical Skill vs. Leadership Skill in the Kitchen

A strong cook masters execution. That includes:

Knife skills and precision
Flavor development and creativity
Timing and station organization
Plating and presentation
Consistency under pressure

These are foundational abilities. Without them, there is no culinary credibility.

However, leadership in the kitchen demands something entirely different. A chef is responsible not only for the food, but also for the people preparing it. Communication, delegation, accountability, and morale become just as important as seasoning and technique.

Many talented cooks struggle when they move into supervisory roles because technical excellence alone does not prepare them to manage a team .

Essential Culinary Leadership Skills for Career Advancement

As the hospitality industry evolves, so do employer expectations. Restaurants, hotels, and food service operations are looking for professionals who understand both food and management .

Key culinary leadership skills include:

Emotional intelligence
Understanding team dynamics and responding professionally under stress.

Clear communication
Ensuring instructions are understood and service flows smoothly.

Operational organization
Managing prep schedules, inventory, and workflow.

Problem-solving under pressure
Adapting quickly when equipment fails or service becomes overwhelming.

Hospitality management fundamentals
Balancing food quality, labor efficiency, and guest experience.

These kitchen management skills accelerate culinary career advancement . They position graduates for supervisory roles sooner and prepare them for long-term growth.

How LCI Integrates Leadership Into Culinary Training

At LCI, there's a fundamental understanding that tomorrow's culinary professionals need to be chef-leaders, not just skilled cooks. It is woven into the learning experience from the beginning.

Real Kitchen Management: Students don't just cook. They run actual service, making real-time decisions about staffing, workflow, and problem-solving during live dining events. This hands-on experience builds the kind of judgment that can only come from facing real consequences and learning from real mistakes in a supported environment.

Team-Based Projects: Throughout the curriculum, students work in rotating leadership roles on collaborative projects. They experience firsthand what it's like to lead peers, take direction from others, and navigate the interpersonal dynamics that define every professional kitchen.

Mentorship from Chef-Instructors: LCI's faculty aren't just technically accomplished. They're seasoned leaders who've successfully managed their own kitchens, teams, and culinary businesses. Students learn leadership not just from textbooks, but from professionals who've lived it.

Through hands-on experience and structured guidance, LCI integrates culinary school leadership training into everyday instruction, ensuring graduates understand both technique and team dynamics.

The result is confidence. Not only in executing a recipe, but in directing a kitchen.

Why Employers Value Leadership Skills in Culinary Graduates

In the real world, promotions are rarely based on knife skills alone. Employers look for individuals who can lead shifts, train new hires, and maintain morale during busy service.

Graduates with strong leadership in the kitchen stand out because they:

Adapt quickly to management roles
Communicate effectively with front and back-of-house teams
Maintain professionalism under pressure
Contribute to long-term operational success

Leadership training increases earning potential and opens doors to roles such as sous chef, executive chef, kitchen manager, or even restaurant owner.

Technical ability may get you hired. Leadership keeps you moving forward.

Develop Culinary Leadership Skills at LCI

The best kitchens aren't run by the most talented cooks; they're led by individuals who can combine technical excellence with the ability to inspire, organize, and elevate everyone around them. A great leader creates an environment where the entire team can do their best work, not just showcase their own abilities.

If you are serious about building a culinary career that extends beyond the line, consider training in an environment that prioritizes leadership development as much as knife skills. Schedule your LCI Campus Tour today and see how our programs shape the next generation of culinary leaders.

Building a Path to Becoming a Chef - Student Spotlight: Joshua “Brodie” Vance

Thu, 26 Feb 2026 21:05:35 GMT

For Joshua “Brodie” Vance, food has always meant more than just a meal. It has meant family, culture, and connection.

Now a sophomore in the Savory program at Louisiana Culinary Institute (LCI) in Baton Rouge, he has found something he never expected from school: belonging, confidence, and a clear path toward becoming a professional chef.

What Motivates People to Choose a Career in Culinary Arts?

For Brodie, this question was shaped by family, tradition, and a deep-rooted connection to food.

Brodie was born in New Orleans and raised primarily in Baton Rouge, Louisiana. His father has worked in the restaurant industry for more than 40 years, building a career across multiple kitchens.

Growing up, his family was known for cooking at home instead of eating out. Fast food was rare. The kitchen was the center of connection.

“Food was how we connected as a family,” Brodie says.

Seafood became part of his identity early. Time spent with grandparents in New Orleans meant crawfish boils, fresh Gulf seafood, and deep exposure to Louisiana culinary culture. A smile crosses his face as he recalls learning to peel crawfish before the age of ten.

Before enrolling in culinary school , Brodie pursued a degree in math at Southeastern Louisiana University . But traditional academics never felt like the right fit.

“I always felt like I hit a wall,” he explains. “With food, I can see where I messed up and figure out how to fix it.”

In the kitchen, mistakes become lessons. That difference changed everything.

Why Should You Attend Culinary School Instead of Learning on the Job?

Before coming to LCI, Brodie had already worked in food service for years. He held positions at Sonic and Government Street Taco (where he worked alongside his dad and under Jay Ducote ) and has worked for 3 years as a production cook at Whole Foods.

But experience alone was not enough to achieve his long-term goals. To open his own restaurant, become a sous chef, move into an executive chef role, or work in fine dining, he needed a structured culinary education. This formal training would give him the advanced skills and foundation needed to advance beyond entry-level positions and reach his ambitions.

Culinary school provides technical training, advanced techniques, knowledge of kitchen management, and mentorship from experienced faculty chefs , all of which are difficult to gain through entry-level positions alone.

For Brodie, formal training gave him the confidence and foundation he needed to move beyond line cook roles and toward leadership in the kitchen.

Why Choose a Culinary School in Baton Rouge, Louisiana?

When researching culinary programs in Louisiana, Brodie explored several options, including other schools in the state. However, he wanted a school that focused entirely on culinary arts, not general education courses.

After reviewing the curriculum at Louisiana Culinary Institute , he scheduled a private campus tour with his mom and partner.

"The second I left the tour, I knew I wanted to be here," he says. "I applied within the hour."

LCI stood out because of:

Hands-on kitchen training from day one
Small class sizes
Direct instruction from experienced chef instructors
Strong industry connections across Louisiana
A job board filled with real culinary opportunities

For students searching for the best culinary school in Louisiana or a hands-on chef training program in Baton Rouge, visiting the campus can help clarify their decision.

What Is It Like to Be a Student at a Professional Culinary Institute?

Because of his previous academic struggles, Brodie was nervous on his first day at LCI. He worried he would hit another wall.

Instead, he found his niche immediately.

“Meeting all the like-minded people and chefs on day one was amazing.”

For the first time in years, he felt he belonged in an educational setting.

At LCI, learning blends both science and art. The structure of the kitchen environment, combined with creative freedom, helped him thrive.

What Skills Do You Learn in a Culinary Arts Program?

One of the most transformative classes for Brodie has been his Professional Cooking III Class with Chef Mike .

The course explores the basics of meat, poultry, and seafood cookery including:

Identifying cuts of beef, pork, and lamb
Protein fabrication
Proper handling and cooking techniques
Timing and line work
Sauce development

During one class, he prepared pork piccata and fish meunière, but was not satisfied with the result. The color was off. The timing needed refinement. So he went home and made it again. And again. That mindset: analyze, adjust, retry, is reinforced throughout the program.

“I’m my own worst critic,” he says. “There’s always room to improve.”

Even baking and pastry courses broadened his perspective. Although enrolled in the Savory track, exposure to pastry arts through instructors such as Chef Savilsky and Chef Chris has led him to consider expanding his training in the future.

How Does Culinary School Prepare You for the Real-World Kitchen?

In addition to classroom instruction, Brodie works as a production cook at Whole Foods, preparing bulk recipes for the hot meal line. The menu rotates every three months, requiring adaptability and consistency.

LCI complements that experience with:

Professional kitchen lab service
Time management training
Menu execution under pressure
Real-world kitchen systems

His upcoming kitchen lab will involve preparing meals for actual lunch service, simulating restaurant conditions.

“LCI has 100% prepared me for working in the culinary industry after graduation,” he says confidently.

The institute’s job board is consistently filled with opportunities, and instructors leverage their professional networks to help students connect with restaurants across Louisiana and beyond.

How Can Culinary School Help You Find Belonging and Purpose?

Beyond technical skills, LCI gave Brodie something more personal.

For years, he struggled to feel fully engaged in academic environments. But in the kitchen, surrounded by people who share his passion, everything shifted.

He no longer feels like he is forcing himself into a path that doesn’t fit. He feels aligned.

His father once began culinary school but did not finish. Now Brodie is completing what his dad started, while building his own future in the industry.

Food was how he connected with family growing up. Culinary school became a way for him to connect with himself.

What Career Opportunities Can You Pursue After Culinary School?

After graduation, Brodie is still exploring his exact path. He’s considering working in fine dining, becoming a sous chef or executive chef, or opening his own restaurant. He has also looked into programs like the Disney Culinary Internship Program to gain broader experience.

With hands-on training, industry connections, and real kitchen experience, he feels confident stepping into the culinary job market while continuing to discover where his career will take him.

Should You Take a Tour of a Culinary School Before Applying?

Brodie’s advice for anyone considering culinary school in Louisiana is simple:

“Take the tour. Even if you don’t apply. You’re worth the 30 to 45 minutes.”

For him, one campus visit changed the direction of his life.

Today, he stands in a professional kitchen not just as a student, but as a future chef with a clear vision, strong foundation, and a sense of belonging he never expected to find in school.

Baking and Pastry Culinary School: Louisiana Culinary Institute Student Spotlight

Thu, 29 Jan 2026 01:56:53 GMT

Sometimes the right career path isn't clear early in life. For Emily Debarbieris, her journey from a psychology degree to baking, shows how paying attention to what truly makes her happy can lead to unexpected success.

What Was Emily's Inspiration for a Career in Baking and Pastry?

Before culinary school , Emily earned a degree in Psychology from UL Lafayette. After graduating, she moved to Baton Rouge for a gap year and began working in the medical field. While the work was stable, she quickly realized it was not fulfilling. Baking started as a way to relieve stress, but it soon became something more.

"I wasn't happy in my job, but baking became a stress reliever," Emily shared. "I realized it was something I genuinely loved."

Why Pursue a Career in Baking and Pastry?

Emily did not grow up planning to attend culinary school. The idea came unexpectedly while she was working outside the food industry. Baking gave her a creative outlet and a sense of purpose that she had not found in her previous career.

That realization pushed Emily to consider a professional future in the culinary arts and take a leap of faith into something new, demonstrating how listening to her passions can open new doors.

Why Choose the Louisiana Culinary Institute?

Initially, Emily didn't know about the Louisiana Culinary Institute . After learning about the school, she scheduled a tour and quickly felt at home.

She also considered an online culinary program , but knew she wanted hands-on experience.

"After touring LCI and meeting the instructors, I felt strongly that this was the best fit for me." Meeting the chefs, seeing the kitchens, and learning about the program's structure helped her feel confident in her decision to apply.

What Has Emily's Experience at LCI Been Like?

Emily entered the program with little technical knowledge and credits the approachable, supportive chef instructors for investing extra time in students, highlighting the program's mentorship.

"They have stayed after class to help me one-on-one," Emily shared. "You can't get that kind of support in an online program."

Chef Colt and Chef Ned have played a major role in building her confidence and helping her grow both professionally and personally.

Emily is also currently working at Bacon & Fig , gaining real-world experience alongside her coursework.

What Is Emily's Favorite Class at LCI?

Emily's favorite class so far has been Bread Basics with Chef Chris , a course many students point to as a highlight of the program. "Chef Chris is just amazing," she said. "Learning about bread is wild. You make French bread, rolls, and focaccia. It really opens your eyes." The class helped her understand both the science and technique behind baking and reinforced her love for the craft.

What Is Student Life Like at Louisiana Culinary Institute?

Emily describes LCI as a welcoming, community-driven space where students feel supported, helping parents and students feel confident in joining this environment.

One of her favorite traditions is Friday morning biscuit-making with Chef Mike . He invites students to come in early, help, and learn together.

"Everyone is welcome," she said. "It's a great way to get involved."

Emily also encourages students to participate in events, build relationships with chefs, and volunteer whenever possible.

How Do Students Collaborate in the Kitchen at LCI?

Teamwork is a major part of the LCI experience. Emily says students constantly learn how to communicate, step in when someone needs help, and work efficiently in a fast-paced environment.

"This really prepares you for working in a real kitchen," she explained. "There are so many moving parts."

Emily has also worked at Court to Table, where the head chef, Carlos Foret, is an LCI alumnus . "So many alumni are working in the industry and hiring from LCI," she said. "They had such a great experience themselves."

How Has LCI Prepared Emily for a Culinary Career So Far?

Although she is still early in the program, Emily already feels confident in her skills. "I still have a lot to learn, but I feel prepared," she said. "Time management, understanding kitchen equipment, and knowing how a kitchen operates all come quickly." She believes the program has given her a strong foundation and the confidence to continue growing in the industry.

What Are Emily's Career Goals After Graduation?

Emily is still exploring her long-term goals, but she knows she would like to apply for the Disney Culinary Program after graduating. The program requires completion of a culinary degree, making LCI an important step toward that opportunity.

What Advice Does Emily Have for Prospective LCI Students?

Emily encourages prospective students to take the leap, even without prior experience, fostering feelings of empowerment and possibility for those considering LCI.

"Go for it," she said. "It's easily the best decision I've ever made." She strongly recommends touring the school before deciding. "Even if you're unsure, take the tour. It could change your life."

Emily also emphasizes that culinary school is a commitment. "It's hands-on and requires effort outside of class," she said. "You have to be willing to learn and grow."

How Has Culinary School Changed Emily's Perspective on Food?

Through her coursework, Emily has discovered techniques and foods she never knew existed. "There are so many steps from the kitchen to the plate," she explained. "Everything has to go right." She especially enjoys how detailed and precise baking is, which continues to fuel her passion for the craft.

If you are ready to learn in an environment where people invest in your growth as much as your skills, Louisiana Culinary Institute is where that journey begins. Schedule a campus tour or apply today to see how mentorship and hands-on learning can shape your future in the culinary world.

Failure in Culinary School: How Mistakes Help Future Chefs Succeed

Mon, 19 Jan 2026 02:54:12 GMT

Cooking shows often make mistakes look dramatic: a missed element, an undercooked protein, a judge shaking their head. Failure is framed as the end.

In real kitchens and in real culinary education , mistakes are just the beginning.

At Louisiana Culinary Institute (LCI), students are not taught to fear mistakes. Instead, mistakes are recognized as a natural and necessary part of becoming a culinary professional. In commercial kitchens, where expectations are high and service is real, failure becomes one of the most effective tools for learning and growth.

Why Are Mistakes Unavoidable In Professional Kitchens?

Professional kitchens move fast. Timelines are tight, service is constant, and conditions change quickly. Even experienced chefs make mistakes.

What separates strong kitchens from struggling ones is not perfection, but the ability to recognize errors, correct them quickly, and apply the lesson moving forward. In Louisiana kitchens, especially, where hospitality and consistency matter, chefs are expected to adapt without letting mistakes derail service.

How Do Real Kitchens Respond When Something Goes Wrong?

In professional kitchens, mistakes are met with problem-solving, not panic.

A dish misses the mark. Seasoning is adjusted.

Timing falls off. The workflow is reorganized.

Plating is inconsistent. The team corrects it and moves on.

This is the reality LCI prepares students for. Kitchens do not stop because something went wrong; they adjust and continue. Learning how to respond calmly and professionally is just as important as mastering any technique.

How Does LCI Teach Students to Learn From Failure Instead of Fearing it?

Louisiana Culinary Institute’s purpose is to educate students to become highly trained professionals in food service operations , and that mission shapes how students are taught.

LCI provides full commercial kitchens that reflect the environments graduates will work in. These are not controlled simulations. Students work with professional equipment, real expectations, and real consequences. Mistakes happen, and when they do, they become learning moments.

Students are taught to slow down, identify what went wrong, and immediately apply corrections. This process builds confidence and competence, replacing hesitation with assurance.

Why Does Daily Service Turn Mistakes Into Meaningful Lessons?

At LCI, students serve lunch to their classmates every day, creating a real sense of accountability.

Cooking for real people changes everything. Timing matters. Consistency matters. Recovery matters.

If something goes wrong during service, students must adjust in real time. This daily exposure teaches resilience and decision-making in a way lectures never could. It mirrors the pressure of professional kitchens and prepares students for what comes next.

How Does Mentorship Help Students Grow Through Mistakes?

Failure without guidance can be discouraging, but with mentorship, it leads to progress.

LCI chef instructors guide students through mistakes with constructive feedback and clear instruction. Instead of tearing students down, instructors explain what happened, why it happened, and how to fix it. Students learn when to adjust technique, when to ask for help, and how to improve without losing confidence.

This approach produces chefs who are open to feedback and prepared for leadership.

Why Is Failure Essential To Building Confidence As A Chef?

Confidence does not come from getting everything right the first time. It comes from knowing you can recover.

As students gain experience fixing mistakes, they become more adaptable and less intimidated by pressure. They learn that one misstep does not define them. What matters is how they respond.

This mindset prepares students for long-term success in an industry where challenges are constant.

How Does Failure Prepare Students For Lasting Careers In The Culinary Industry?

The culinary industry demands accountability, flexibility, and consistency. Chefs who cannot handle mistakes burn out quickly. Chefs who learn from them build sustainable careers.

LCI graduates leave with more than technical skills. They understand how to accept feedback, adjust under pressure, and improve with each service. These qualities are just as valuable as what ends up on the plate.

Is Failure Really A Sign Of Progress In Culinary School?

In the right environment, it is.

At Louisiana Culinary Institute, failure is not a setback. It is a stepping stone. It signals that students are working in real kitchens, facing real challenges, and developing the skills required for professional food service.

Because in the culinary world, growth does not come from perfection. It comes from experience, reflection, and the willingness to try again.

Inside a Real Culinary Education: What Louisiana Culinary Institute Teaches Beyond Recipes

Tue, 23 Dec 2025 01:57:53 GMT

Cooking competition shows make the culinary world look cutthroat. Timers are ticking, chefs are eliminated, and only one person “wins.” It’s entertaining, but it’s not the full story.

In real kitchens across Louisiana and beyond, success doesn’t come from working alone. It comes from teams that communicate, adapt, and support one another under pressure. That’s a lesson students at Louisiana Culinary Institute (LCI) learn early, and one that consistently shows up in student spotlights, alumni stories, and professional kitchens throughout the state.

Why does the culinary industry value teamwork so highly?

Professional kitchens are fast-paced, high-pressure environments . Orders overlap, timing matters, and one missed step can affect an entire service. No single chef, no matter how skilled, can execute a successful service alone.

In Louisiana’s food culture, hospitality is inseparable from cooking. Kitchens here are built on shared responsibility, pride in service, and respect for the people working beside you. Teamwork is not optional; it’s how kitchens function.

How do real kitchens function more like teams than competitions?

A professional kitchen operates as a coordinated system. Prep cooks, line chefs, bakers, and expeditors all depend on one another to deliver consistent, high-quality food.

This is why teamwork comes up so often in LCI student spotlights . Students quickly realize that even strong individual skills fall apart without communication and trust. When one station struggles, the entire line feels it. When the team works together, service runs smoothly, even during the rush.

Schedule a Campus Tour

How does LCI’s commercial kitchen prepare students for real-world teamwork?

Louisiana Culinary Institute’s purpose is to educate students to become highly trained professionals in food service operations, and that commitment shows in its facilities.

LCI provides full commercial kitchens designed to mirror the environments graduates will work in , not scaled-down classrooms. Students train using professional equipment, real workflows, and industry-standard expectations. This immersion forces collaboration from day one, just like in a real restaurant.

You’re not learning teamwork in theory. You’re practicing it in the same type of kitchen you’ll step into after graduation.

Why does serving lunch to classmates matter in culinary training?

At LCI, students don’t just cook for grades; they cook for people.

By serving lunch to classmates daily, students experience what real service feels like: timing constraints, quality control, coordination between stations, and accountability to diners. If a dish is late or inconsistent, it’s immediately obvious.

This real-world service model reinforces teamwork in a way simulations never could. Students learn to communicate clearly , support each other under pressure, and take pride in delivering a complete dining experience, skills employers expect from day one.

Is competition still important in culinary education?

Yes, but only when it’s framed correctly.

Healthy competition pushes students to refine technique, improve speed, and raise standards. At LCI, competition is positioned as personal growth, not ego. Students are encouraged to challenge themselves while still helping classmates succeed.

This balance creates chefs who are confident in their abilities and respected by their peers, an essential combination in professional kitchens.

How does collaboration help culinary students grow faster?

Collaboration exposes students to new techniques, perspectives, and problem-solving approaches. It builds adaptability, one of the most valuable skills in food service.

Many LCI students highlight this hands-on, team-based learning in their stories. As one student explained:

“I knew I needed a school where I could learn in the kitchen with real chefs and other students. LCI was the perfect fit. You learn by doing, not just by watching.”
— Kayla Taplin, LCI Student

That “learn by doing” environment, side-by-side with peers, is where confidence and resilience are built.

What role does mentorship play in turning pressure into progress?

Chef instructors at LCI model how professional kitchens actually function. They guide students through challenges while emphasizing respect, communication, and shared responsibility.

Mentorship helps students understand when to lead, when to listen, and how to give feedback that strengthens the team. This approach transforms competition into opportunity and prepares students for leadership roles later in their careers.

Why does teamwork start in culinary school, not after graduation?

Culinary school sets habits that follow students into their careers. Group prep, shared stations, and live service teach accountability from the start.

LCI students learn that showing up prepared, supporting teammates, and respecting every role are just as important as knife skills or plating. These are the qualities Louisiana restaurants, hotels, and catering operations consistently look for when hiring.

Can chefs really succeed alone in today’s culinary industry?

The most successful kitchens understand that competition and collaboration go hand in hand. Competition pushes chefs to improve. Collaboration makes excellence sustainable.

At Louisiana Culinary Institute, students learn this balance in real commercial kitchens , serving real guests, alongside real teammates. Because in the culinary world, especially in Louisiana, great food is created by great teams.

Choosing a Culinary School: Why Jacobian Taylor Picked the Louisiana Culinary Institute

Wed, 17 Dec 2025 15:28:10 GMT

Meet Jacobian Taylor, a first-semester student from Memphis, Tennessee, who is already finding his footing and passion in the kitchens at the Louisiana Culinary Institute . His road to LCI wasn’t straightforward, but every step helped shape his dedication to the craft.

Enrolling in Culinary School

After graduating from high school, Jacobian planned to pursue art school in Nashville. When that path shifted, he began working at Graceland, where he was surrounded by chefs and caterers daily. Being in that environment reignited something familiar, his childhood love of cooking.

He enrolled in a culinary arts program in Tennessee, but it lacked the structure, discipline, and seriousness he was hoping for. That experience pushed him to search for a school that could genuinely help him grow. A virtual tour of the Louisiana Culinary Institute sparked his interest; an in-person tour a few months later sealed the deal.

The culture, professionalism, and Louisiana’s
rich culinary heritage made him feel instantly at home.

Hands-On Culinary Training

Cooking had always been part of Jacobian’s life. His grandfather often reminded him that he needed to know how to feed himself and others, and as the only boy in the house, he embraced that responsibility early. Pancakes were the first dish he learned, but working beside his mom, chopping vegetables, prepping meals, and absorbing her honest critiques, became the true foundation of his culinary education .

At LCI, Jacobian says he has already learned more in one semester than he ever expected. Classes like Bread Basics and Intro to Pastry & Baking quickly became favorites, especially with the chance to create pies, cookies, eclairs, cream puffs, and more. He’s excited to continue building his skills as he prepares to move into the Meats course.

What stands out to him most is the instructors' dedication. “The professors have buy-in,” he says. “They want you to succeed. They want you to build a culinary career, not just pass a class.” He credits Chef Colt in particular for guiding him through opportunities such as Bacon & Fig Events and multiple catering events, which have strengthened both his technique and his confidence.

He also appreciates that LCI encourages individuality rather than conformity. “Some places want you to be a robot,” he says. “That’s not how it is here. They let you be your own person. They treat you like an adult.”

Preparing for a Culinary Career

Looking ahead, Jacobian feels confident and prepared for a future in the culinary industry . He’s gained a solid grasp of food costs, labor, and the operational side of running a kitchen, all of which have helped lay the groundwork for his next steps. One day, he hopes to open a late-night café in a college town, creating a welcoming space for everyone.

To future students, Jacobian offers straightforward advice: do it for the love of cooking, not for fame. He believes that caring about your craft and putting passion into your work are what lead to success.

Reflecting on how far he’s come, Jacobian remembers feeling lost and uncertain about his path. Choosing to follow his passion changed everything. He’s a firm believer that anyone can start from anywhere and grow into something greater.

Now, just a few months into his time at LCI and already named Student of the Month, Jacobian shows how passion, persistence, and the right environment can transform a future. His culinary journey is only just beginning.

Shaping Future Culinary Leaders: Mentorship Builds Strong, Confident Chefs

Sat, 22 Nov 2025 02:14:09 GMT

Every great chef has a story, and behind nearly all of them is a mentor who helped shape their journey. Someone who saw potential, offered guidance, and pushed them to grow when the work got tough.

In the culinary world, that kind of mentorship is the difference between simply learning recipes and truly becoming a chef. It’s the secret ingredient that transforms passion into purpose and raw skill into mastery.

At LCI, mentorship isn’t an afterthought. It’s the foundation of the entire learning experience.

Chef Mentorship Develops Well-Rounded Culinary Professionals

At LCI, chef instructors do more than demonstrate techniques. They serve as mentors, motivators, and role models for every aspiring chef who walks through the door. Their lessons go far beyond recipes and knife skills; they’re teaching students how to think, lead, and adapt in a fast-paced, high-pressure industry .

Mentorship transforms technical instruction into instinctive understanding. Students don’t just follow directions; they develop the confidence to make bold creative choices, experiment with new flavors , and trust their culinary instincts. Under the guidance of their chef instructors, they learn that mastery isn’t about perfection; it’s about growth, grit, and passion served with precision and pride.

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Peer Collaboration Prepares Students for Professional Kitchens

Not all mentorship comes from instructors. Some of the most valuable lessons happen between classmates. Through collaboration, students learn how to communicate clearly under pressure, delegate tasks, and support their teammates. Students quickly learn that in the kitchen, no one works alone.

Peer mentorship also helps students develop essential leadership skills without the pressure of formal authority. They learn how to manage conflict and give constructive feedback all in real time, surrounded by the energy of a working kitchen. These experiences build confidence and trust, reinforcing that learning is a shared process, not a competition.

Instructors Provide Support Beyond the Kitchen

Mentorship at LCI doesn’t stop when the burners are turned off. The lessons learned here extend far beyond cooking techniques and recipe execution. Instructors help guide students through every stage of their professional journey. From choosing externship placements that align with their goals to refining resumes and practicing interview techniques, mentorship is woven into each step of the process. Students gain insight into what employers look for, how to stand out in a competitive field, and how to turn classroom experiences into real-world success stories.

Building Essential Soft Skills to Excel in the Culinary World

Mentorship also helps students build the soft skills that define true professionals: time management, adaptability, communication, and problem-solving under pressure. Whether it’s learning how to handle a tough critique , managing a last-minute change during service, or resolving conflicts within a team, students gain confidence through experience and through the guidance of mentors who’ve been there themselves.

Students learn that culinary excellence is only part of what makes a great chef. Leadership, accountability, and professionalism are just as essential. These lessons shape graduates who are not only skilled in the kitchen but also capable of managing teams, running operations, and representing their craft with integrity.

Transforming Culinary Students Into Industry Leaders

Mentorship is what transforms students into confident, capable culinary professionals . It’s what turns challenges into breakthroughs, questions into curiosity, and classroom lessons into real-world leadership. By the time students graduate, they don’t just walk away with technical skills; they walk away with a community of mentors , peers, and future colleagues who have helped them rise, one plate at a time.

If you’re ready to learn in an environment where people invest in your growth just as much as your skills, LCI is where that journey begins.

Schedule a campus tour or apply today and discover how mentorship can shape your future in the culinary world.

From Online Culinary Classes to In-Person Confidence: Why Kayla Taplin Chose the Louisiana Culinary Institute

Wed, 19 Nov 2025 20:32:12 GMT

For Kayla, a senior Baking and Pastry student from Gloster, Mississippi, food has always been a part of who she is. Encouraged by her parents and aunt, she knew she wanted a culinary career. Before coming to LCI, she spent years decorating cakes and now creates custom cookie cakes at Great American Cookie in Zachary.

Even though baking and pastry is her strength, Kayla also loves to grill, sauté, and experiment with savory dishes. That balance of creativity and technique pushed her to take the next step and earn a formal culinary education .

Online Culinary School or In-Person Culinary School?

Before enrolling at LCI , Kayla signed up for an online culinary program . She gave it an honest try and completed assignments while cooking in her own kitchen, but something important was missing.

“With online school, I was doing the cooking, but I did not have chefs beside me to show me what I was doing right or wrong,” she said. “There were no classmates to help or learn from either. It felt like I was on my own.”

She quickly realized how difficult it was to grow without in-person support, hands-on feedback, or the opportunity to observe experienced chefs at work closely.

That is when she started searching for a hands-on, in-person culinary school and found the Louisiana Culinary Institute .

“I knew I needed a school where I could learn in the kitchen with real chefs and other students. LCI was the perfect fit. You learn by doing, not just by watching.”

Hands-On Culinary Training in Baking and Pastry

Kayla describes her experience at LCI as more than she ever expected. From international dishes to advanced pastries, she appreciates the variety and creativity the program offers.

Her current favorite class is Cake Prep with Chef Chris , where she works with fondant and creates detailed cakes that blend her love of baking with her natural artistic talent. “I have always loved painting and drawing. Cake decorating lets me bring that art into the kitchen.”

One of her biggest accomplishments has been improving in bread making, which was her toughest class early on. “Bread was my hardest subject, but now I feel so much more confident. You get better every day here.”

She credits the instructors at LCI for helping her grow quickly and meaningfully. “They support us so much. If you ask for help, they offer genuine advice based on their own experience. They do not just follow the book. They also teach from what they have lived.”

A Supportive Culinary Campus and Real Restaurant Environment

Kayla loves the laid-back and welcoming feel of LCI’s campus. Because the program is small and fully in person, she has built strong relationships with classmates of all levels.

“I love talking to the newer classes and showing them what we are working on,” she said. “You get to know everyone because you are always working together.”

In LCI’s professional kitchen labs , students rotate through real restaurant roles, cooking, preparing plates, and serving other students. Collaboration often occurs naturally, and students frequently seek each other out for advice.

“Cake decorating is my strong area, so people come to me for that,” she said. “And I go to them for help with things they are great at. We all grow together.”

Outside of class, Kayla spends time with her close friends Reagan and Jocelyn, creating a supportive community in and out of the kitchen.

Culinary Career Preparation

LCI has helped Kayla feel fully prepared to start her career in the culinary industry . “I feel very confident. I have learned so much here.”

She plans to take advantage of LCI’s French internship opportunity , which allows students to work at the Cannes Film Festival, an experience she is excited about.

With just four months left until she earns her second degree, Kayla is already thinking about her next steps. She hopes to work in a catering business or a bakery where she can combine her passion for baking and pastry with her interest in savory cooking.

“One day, I want to own my own bakery or catering company. LCI has helped me see that it is possible.”

In addition to her coursework, Kayla assists Chef George, Chef Ned, and Chef Colt with team-building events and leisure cooking classes , which provides her with even more industry exposure.

Advice for Future Culinary Students

Kayla’s advice to anyone considering culinary school is simple. “If you are thinking about it, do it. Do not waste time debating. It will be the best thing you ever decided to do.”

She encourages new students to pay close attention to their chefs and stay open to learning. “Be aware of what the chefs tell you and how they do things. They have so much experience. You learn something new from every one of them.”

Reflecting on her journey, Kayla feels grateful for the people who helped her grow. “Shout out to all my chef instructors, and to my mom and grandmother for the cooking and baking skills I inherited. And to Reagan and Jocelyn, they have made this experience even better.”

From Passion to Profession: Baking & Pastry Student Jocelyn Bezar’s Journey at Louisiana Culinary Institute

Fri, 31 Oct 2025 21:15:04 GMT

For Jocelyn Bezar, a final-semester student in the Baking and Pastry program at the Louisiana Culinary Institute (LCI) , the path to culinary school wasn’t something she always expected.

“I never thought I’d even get the chance to go to college,” Jocelyn shared. Both her high school guidance counselor and her aunt encouraged her to pursue a career in the culinary arts, but it was her aunt who played the biggest role in helping her believe it was possible. The two lived together, spent hours watching baking shows, and often drove past LCI, where her aunt would remind her to keep chasing her dreams. “She’s always pushed me to be better,” Jocelyn said. “She’s been my rock.”

Choosing the Right Culinary School

When exploring culinary education options, Jocelyn looked at several schools, including online culinary programs and schools farther from home. Ultimately, she chose LCI for its hands-on programs, experienced faculty, and close-to-home location. “I wanted a school that offered opportunities and a strong sense of community,” she said.

Culinary Student Opportunities

The Baking and Pastry program at LCI offered Jocelyn an accelerated, 16-month path to her career. From day one, she was immersed in hands-on classes that provided real-world culinary experience. “LCI gave me access to opportunities I couldn’t find elsewhere,” Jocelyn said.

Supportive and Experienced Culinary Faculty

The instructors at LCI played a pivotal role in shaping Jocelyn’s skills. “The chefs here are incredible. They push us to excel,” she said. Chef Chris , in particular, challenged her to go beyond her comfort zone, helping her gain confidence in both baking and pastry arts.

“I was inspired to pursue something I never thought was possible.” Jocelyn Bezar

Hands-On Learning in Culinary School

Jocelyn’s favorite classes included Bread Basics and Cake and Entremet Methods, where she learned to pipe intricate buttercream roses. “That project was one of my favorite memories because it was so early in the program,” she said. Currently, she’s enjoying confections, creating chocolate-filled candies and truffles.

Baking students at LCI often collaborate with culinary students in kitchen labs , preparing meals for the entire school. “Even as a baking student, we cook savory dishes, learning techniques that help us understand the full culinary spectrum,” Jocelyn explained. These experiences have prepared her to thrive in a fast-paced professional kitchen .

Preparing for a Career in the Culinary Industry

LCI’s 16-month accelerated program has equipped Jocelyn with essential skills for her culinary career . Her final exam spans two full days: five hours of prep and five hours of hands-on baking and decorating, all supervised by three chefs. “It’s intense but incredibly rewarding,” she said.

From Culinary Student to Bakery Owner

Graduating in December, Jocelyn plans to gain experience in professional kitchens before opening her own bakery. “LCI has taught me how to think like a professional, not just follow recipes,” she said.

Her classmates, Reagan and Kayla, have been instrumental in her journey. “We’ve supported each other through every challenge; it’s been amazing,” she said. Peer collaboration, combined with mentorship from LCI chefs, has strengthened Jocelyn’s skills and confidence.

Advice for Future Culinary Students

Jocelyn offers this advice to prospective students:

“If you love it, push yourself and work hard for it. You only have so many shots to make your dreams come true; make the most of them. Don’t let anyone or anything hold you back.”

She encourages students to take full advantage of LCI’s programs and instructors. “Experience everything you can while you’re here. No excuses; just push hard to be your best self.”

A Recipe for Culinary Student Success

As Jocelyn prepares for graduation, she reflects on how LCI has transformed her passion into a career-ready skillset. From piping her first buttercream rose to mastering bread techniques, her journey shows that dedication, mentorship, and hands-on learning can turn dreams into reality.

Whether you’re considering a career in baking, pastry, or culinary arts , Jocelyn’s story demonstrates the value of immersive education and supportive guidance at the Louisiana Culinary Institute.

Resilience in the Kitchen: How Culinary Training Builds Stronger Chefs

Thu, 30 Oct 2025 17:35:54 GMT

Every great chef has a story about a night that tested their limits: a dinner rush gone sideways, a burnt batch of sauce, or a critique from a mentor that hit hard but changed everything. These moments don’t just build better cooks; they build resilient, adaptable professionals who can thrive in one of the most demanding industries in the world.

At Louisiana Culinary Institute (LCI), resilience isn’t something students are simply told about. It’s something they experience, develop, and refine every single day. Through hands-on instruction, live kitchen environments, and constant feedback from chef instructors , students learn what it means to stay calm under pressure, bounce back from mistakes, and grow stronger in the process.

Real-World Kitchens Build Character

Culinary training is fast-paced, high-energy, and, at times, chaotic, and that’s exactly the point. Kitchens mirror real-world restaurant environments where timing, technique, and teamwork intersect. When students at LCI step into the kitchen, they’re not just practicing recipes; they’re practicing focus, adaptability, and composure.

A single service can include dozens of moving parts like prepping ingredients, managing cooking times, balancing flavors, and plating dishes under strict time constraints. It’s in these high-pressure moments that students learn to trust their training and instincts.

Mistakes happen, but what matters is how quickly they recover. Each challenge becomes a chance to build mental toughness, a skill that will serve them far beyond the classroom.

Collaboration Fuels Culinary Growth and Leadership

A kitchen is a symphony of moving parts, and success depends on every player hitting their cue. Resilience isn’t just an individual quality. It’s a team effort. Instructors at LCI emphasize collaboration through group cooking projects, live dining room service, and event catering assignments that require clear communication and mutual trust.

Students learn to lean on each other, delegate tasks, and anticipate their teammates’ needs, all skills that are essential in a professional kitchen . When one station falls behind, the others adjust. When a plate isn’t perfect, the team rallies to fix it before service. These experiences teach future chefs that leadership is rooted in empathy, communication, and the ability to stay composed when others are counting on you.

Teamwork also builds accountability. Every student learns that their performance impacts the entire operation, mirroring the real-world stakes of a restaurant, hotel, or catering service. In this way, teamwork becomes another form of resilience: the ability to adapt together and overcome challenges as a unit.

Learn to Handle Pressure Like a Professional Chef

Handling pressure isn’t just about surviving; it’s about learning to thrive in high-stakes environments . Over time, students begin to see the value in the intensity of their training. What once felt overwhelming becomes exhilarating. The ability to juggle multiple tasks, meet deadlines, and perform consistently under scrutiny builds a quiet confidence that sets them apart in the industry.

This confidence doesn’t come from perfection. It comes from persistence. The students who learn to stay steady during chaos, accept feedback with grace , and push through fatigue are the ones who evolve into leaders.

Culinary School Lessons Go Beyond Cooking

The lessons learned in LCI’s kitchens reach far beyond culinary careers. Students carry these skills into every part of their professional and personal lives:

Adaptability: The ability to pivot when plans change.
Perseverance: The drive to improve after a misstep.
Collaboration: The skill of working under pressure while supporting others.
Confidence: The self-assurance that comes from overcoming challenges.

These qualities define not just great chefs, but people who see challenges as opportunities and pressure as a privilege.

Prepare for a Successful Culinary Career at LCI

By the time students graduate, they’ve done more than master recipes. They’ve mastered themselves. They’ve learned that resilience isn’t built overnight; it’s earned through long hours, tough feedback, and moments of self-doubt that turn into triumphs.

The kitchen may test your limits, but it’s also where passion meets perseverance. And for many students at LCI, it’s where they discover not just who they are as chefs, but who they are as people.

Ready to see what you’re made of? Schedule a campus tour at LCI and experience firsthand how professional training turns pressure into progress.

Attending Culinary School in Louisiana: Opportunities after Graduation

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 26 Sep 2025 18:34:43 GMT

Editor's note: This post was originally published on July 3, 2018, and has been updated for accuracy and relevance.

Pursuing a culinary education is more than just learning recipes and techniques, it’s an investment in your future career. Graduation isn’t the end of your journey, it’s the beginning. Choosing the right culinary school means not only evaluating the curriculum , faculty, and reputation, but also considering what career support and professional opportunities are available after you graduate.

At Louisiana Culinary Institute (LCI) in Baton Rouge, students gain access to state-of-the-art training and a strong support system designed to bridge the gap between education and employment. From career counseling to alumni networks and job placement programs, LCI helps ensure that your first steps after graduation lead directly into the foodservice industry.

Career Resources for Culinary Students and Alumni

Culinary Career Job Boards

LCI maintains exclusive job boards that feature the latest restaurant, hotel, catering, and hospitality positions available in Louisiana and beyond. Students can explore current openings that match their skillsets, and alumni continue to have access to these listings long after graduation.

LCI Alumni Newsletter

Staying connected after graduation is key to growing your career. The LCI Alumni Newsletter highlights employer-requested job postings, industry news, and updates from the school, ensuring graduates stay plugged into valuable opportunities.

Employer Recruiting Visits

Local and national employers regularly visit LCI to meet with students and share information about open roles. These sessions give future graduates the chance to network directly with hiring managers and learn more about the career paths available in foodservice and hospitality .

Unique Culinary Career Opportunities for LCI Students

LCI’s strong industry partnerships create unique opportunities for students:

The Master’s Tournament – Each year, representatives from Augusta, Georgia, recruit LCI students and alumni to work at one of the world’s most prestigious sporting events. This experience provides both high-level exposure and valuable industry connections.
Disney Culinary Program – LCI students are eligible to apply for Disney’s Culinary Quick Service and Culinary Program internships at Walt Disney World in Orlando, Florida. These programs provide hands-on training in a fast-paced, professional environment that translates into long-term career growth.
Local Partnerships – With Louisiana’s vibrant food culture, LCI maintains strong relationships with restaurants, hotels, and catering companies throughout Baton Rouge and New Orleans. Graduates benefit from these connections when seeking employment, especially in Louisiana’s booming culinary scene.

Why Choose Culinary School in Louisiana?

Louisiana is known for its food, culture, and hospitality, making it the perfect place to start a culinary career . By attending LCI, students not only gain professional training but also step into a community that values and celebrates food. With the combination of world-class instruction, career support, and strong alumni networks, graduates are well-prepared to thrive in kitchens, bakeries, catering companies, and even their own food businesses.

Attend the Nation’s Top-Ranked Culinary School

Attending culinary school in Louisiana opens doors far beyond the classroom. With job boards, alumni networking, and exclusive opportunities like The Master’s and Disney internships, Louisiana Culinary Institute equips students for success long after graduation.

Ready to take the first step toward your culinary career? Schedule a campus tour and see why LCI is ranked among the top culinary schools in the nation.

Hospitality & Culinary Management Degree: Learning to Lead in Today's Restaurant Industry

Fri, 26 Sep 2025 14:38:32 GMT

Editor's note: This post was originally published on April 17, 2018, and has been updated for accuracy and relevance.

The hospitality and culinary industries are built on teamwork, precision, and leadership. Behind every successful restaurant, hotel, or event venue is a manager who ensures that each moving part works in harmony. From chefs and bartenders to accounting and marketing staff, leadership is what transforms individual efforts into a seamless guest experience.

Pursuing a Hospitality & Culinary Management degree is the first step toward becoming that leader. This degree equips you with the knowledge, skills, and confidence to take on management roles across restaurants, hotels, resorts, and event venues.

What Is a Hospitality & Culinary Management Degree?

A Hospitality & Culinary Management degree combines culinary training with business management and hospitality operations. The program prepares students for leadership roles that require both technical food knowledge and strategic decision-making.

At its core, the program focuses on:

Culinary Management – Emphasizing restaurant and food service management, including menu planning, food safety, cost control, and kitchen operations.
Hospitality Management – Preparing students for roles in hotels, resorts, banquet halls, and event venues, focusing on guest services, accommodations, and event planning.

This blend of disciplines opens the door to a wide range of career paths, depending on your interests and skill set.

Career Opportunities in the Hospitality Industry

Graduates of the program are prepared for leadership positions such as:

Restaurant Manager
Catering Director
Hotel Food & Beverage Manager
Resort or Event Venue Manager
Banquet or Conference Services Manager
Food Service Director for healthcare or corporate dining

These roles require not only technical knowledge of food and service but also the ability to lead teams, manage budgets, and deliver exceptional customer experiences.

Advantages of Earning a Degree from Louisiana Culinary Institute

At Louisiana Culinary Institute (LCI), the Hospitality & Culinary Management program is designed to provide both the practical skills and the business acumen needed to succeed in leadership roles.

Students gain hands-on experience in areas such as:

Food Safety and Sanitation
Restaurant Production and Operations
Hospitality Accounting and Finance
Human Resources and Quality Management
Leadership and Strategic Planning

This well-rounded curriculum ensures that graduates understand not only how to run a kitchen but also how to manage staff, oversee budgets, and create memorable guest experiences.

Developing Leadership Skills for Culinary and Hospitality Careers

Management roles in hospitality and culinary industries come with higher levels of responsibility and decision-making. Leaders must balance creativity with business strategy, ensuring both the guest experience and the bottom line are successful.

With a strong foundation from LCI, graduates learn how to:

Make informed, effective decisions
Motivate and lead teams
Balance quality with profitability
Adapt to evolving industry trends

These skills position you to excel in one of the fastest-growing global industries.

Start Your Career in Hospitality & Culinary Management

If you’re passionate about food, hospitality, and leadership, pursuing a Hospitality & Culinary Management degree in Louisiana could be your path to a rewarding career. At LCI, you’ll gain the technical training, business knowledge, and leadership skills to stand out in a competitive industry.

Ready to take the next step? Schedule a campus tour at Louisiana Culinary Institute today and see how you can turn your passion into a profession.

From Theatre to Baking: How Michelle Found Her Calling at Louisiana Culinary Institute

Wed, 24 Sep 2025 18:50:22 GMT

For Louisiana Culinary Institute student Michelle Bahlinger, the road to baking was anything but traditional. Born in Kentucky, Michelle’s journey took her through Jackson, Memphis, and Mandeville before landing in Baton Rouge. She studied technical theatre at Northwestern State University in Natchitoches, but it was during the pandemic that she discovered her true passion: baking.

“I grew up baking with my mom, and both of my parents loved to cook,” Michelle shared. “Food and science have always fascinated me, and baking is such a perfect marriage of the two.”

Originally, Michelle planned to study in Vancouver, Canada, but a family loss shifted her focus closer to home. After researching programs, she found that Louisiana Culinary Institute stood out as one of the best in the country. Today, she is in her fourth and final semester of the Baking & Pastry program .

Michelle credits her instructors, Chef Chris and Chef Ned , with shaping her growth as a culinary professional. “They have been incredible mentors. They show us different ways to approach techniques, but also encourage us to find our own path,” she said.

Her favorite classes have been Dessert Production and Advanced Boulangerie, where she explored a range of topics, from plated desserts to artisan breads such as challah, pita, and rye. One highlight was creating a cream cheese mousse dessert with a chocolate collar, supreme orange, dyed white chocolate powder, and shaped isomalt. “We were given complete creative control. It was challenging but so rewarding. I was really proud of what I made.”

For Michelle, baking is more than recipes. It is about understanding the science. “Everything is a chemical reaction. If something goes wrong, you can look back, study the variables, and figure out what happened. That is the beauty of baking.”

Culinary Student Experience at LCI

Michelle has found a close-knit group of classmates who provide encouragement and accountability both inside and outside the classroom. “There are four of us who really keep each other grounded, but also push each other to grow,” she explained.

That support shows up everywhere, from classroom learning to our commercial kitchen, where students work side by side in a professional environment. At LCI, our commercial kitchen simulates a real restaurant setting . Students rotate through various roles, preparing food, plating dishes, and even serving their peers. For Michelle, these experiences have been invaluable in building confidence and learning how to function as part of a team in the fast-paced culinary world.

Career Preparation at Louisiana Culinary Institute

Michelle is already gaining hands-on industry experience through Bacon & Fig Events . After graduation, she hopes to intern at The Biltmore in Asheville, North Carolina, before exploring other opportunities in the pastry and dessert production field. “I feel confident about entering the job market. LCI has prepared me with the skills I need,” she said.

Advice for Future Culinary Students

For those considering culinary school, Michelle has straightforward advice: “It is more work than you think, but that is not a bad thing. Be ready to be challenged and be humble when you are.”

She emphasizes the value of hands-on learning. “With a virtual cooking school , you do not get the same experience. Here, a chef can stand next to you, feel the dough, and show you what is wrong in real time. That kind of knowledge is invaluable.”

After 16 months of intensive training, Michelle reflects on how far she has come. “This experience has only deepened my passion for food and baking. I cannot wait to see where it takes me next.”

Do I Need to go to Culinary School to Become a Professional Chef?

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 27 Aug 2025 16:00:19 GMT

Editor's note: This post was originally published on October 31, 2017, and has been updated for accuracy and relevance.

If you’re working toward a career as a professional chef, chances are you already bring passion and creativity to the kitchen . But passion alone isn’t always enough to succeed in such a competitive industry. Culinary school offers a structured path to gain the technical training, real-world experience, and industry connections that can set you apart.

While attending culinary school isn’t mandatory, earning a culinary arts degree can give you a significant advantage. It provides the foundation of skills and knowledge that employers value and helps open doors to opportunities that might otherwise take years to achieve.

Can You Become a Chef Without Culinary School?

It’s possible to work your way up in a restaurant kitchen through hands-on experience . However, without formal training, the path can be longer and more challenging. Professional kitchens demand advanced skills in technique, safety, speed, and consistency. These skills are taught and reinforced in a structured culinary program.

Much like athletes rarely make it to the pros without years of structured training, few chefs rise to the top without formal education and mentorship.

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The Benefits of Attending Culinary School

While culinary school isn’t required, it offers a wealth of benefits that can fast-track your career:

1. Mastery of Culinary Techniques

In culinary school, you’ll gain a foundation in essential cooking methods , knife skills, baking, pastry, and food safety. These technical skills are what employers look for when hiring chefs.

2. Career-Focused Curriculum

Whether you want to be a chef, pastry chef, restaurant manager, or work in hospitality, culinary programs offer courses tailored to your career goals. You’ll graduate with a versatile skillset that opens doors across the food service industry.

3. Beyond the Kitchen: Leadership and Business Skills

Success as a chef requires more than cooking ability. Culinary school also teaches valuable skills like marketing, communication, leadership, accounting, and entrepreneurship. These tools prepare you for long-term career growth, including opening your own restaurant.

4. Networking and Career Support

One of the most overlooked benefits of culinary school is the networking opportunities. Schools like Louisiana Culinary Institute (LCI) connect students with industry professionals, internships, and job placements . Faculty are invested in your success, helping with scholarships, resume development, and interview preparation. These connections can make all the difference when starting your career.

Culinary Arts Degrees at Louisiana Culinary Institute

At Louisiana Culinary Institute, you can earn an Associate’s Degree in Occupational Studies in just 16 months. Programs include:

Advanced Culinary Arts with a Savory Concentration
Advanced Culinary Arts with a Baking and Pastry Concentration
Hospitality and Culinary Management

Each program blends hands-on training with classroom instruction, giving you both technical expertise and business knowledge.

While it’s possible to pursue a career as a chef without formal schooling, attending culinary school provides a structured, efficient path to success. You’ll graduate with professional skills, industry connections, and the confidence to excel in a competitive field.

If you’re ready to turn your passion for food into a career, explore the programs at Louisiana Culinary Institute today. With hands-on training, experienced instructors, and career-focused degrees, LCI prepares you for more than just a job. It prepares you for a lifelong profession in the culinary arts.

Associate’s Degree in Culinary Arts: Your Path to a Professional Chef Career

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 27 Aug 2025 13:59:09 GMT

Editor's note: This post was originally published on September 20, 2017, and has been updated for accuracy and relevance.

Every career starts with education, and in the culinary industry, the right education can open the door to a lifetime of opportunities. While passion and practice matter, formal training gives you the foundation you need to master essential techniques, gain industry knowledge, and build confidence in a professional kitchen.

An associate degree in culinary arts combines hands-on experience with classroom learning, preparing students for rewarding careers in food service, hospitality, and restaurant management.

At the Louisiana Culinary Institute (LCI) in Baton Rouge, you can earn your degree in just 16 months and choose a concentration that matches your career goals.

Why Choose an Associate’s Degree in Culinary Arts?

A culinary associate degree does more than teach you how to cook; it equips you with the professional skills needed to succeed in a competitive industry. Students learn:

Knife skills, plating, and food presentation
Nutrition and food safety
Kitchen procedures and terminology
Business communication and management skills
Real-world experience through labs and restaurant-style training

This combination of technical ability and leadership training helps graduates step into mid- to upper-level culinary positions right after graduation.

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Culinary Degree Options at LCI

LCI offers three associate degree programs. Each program is designed to prepare students for different culinary and hospitality career paths.

1. Advanced Culinary Arts – Savory Concentration

For students passionate about cooking, the savory track provides extensive training in professional food preparation and international cuisine. Coursework includes:

Food safety and sanitation
Professional cooking labs and restaurant production
Advanced nutrition and leadership training
Specialized global cuisine courses
Career management and industry readiness

Graduates often pursue careers as chefs, sous chefs, or culinary entrepreneurs.

2. Advanced Culinary Arts – Baking and Pastry Concentration

If your passion is pastries, bread, and desserts, this concentration provides advanced training in all aspects of baking and pastry arts. Courses cover:

Bread basics and introduction to pastry techniques
Cake design, confections, and centerpiece production
Restaurant and catering operations
Advanced dessert and custom cake methods
Career management and industry preparation

Graduates are prepared for careers as pastry chefs, bakery owners, or dessert specialists.

3. Hospitality and Culinary Management

For those who see their future in leadership, this program focuses on the business side of food service and hospitality. Courses include:

Hospitality management and entrepreneurship
Accounting and industry technology
Food service and lodging management
Marketing, communication, and quality control
Financial and business strategy

Graduates often pursue careers in restaurant management, hotel operations, or hospitality consulting.

Earn Your Accelerated Culinary Degree at LCI

Classes at LCI are held Monday through Thursday from 8:00 a.m. to 1:45 p.m., allowing students to complete their degree in just four semesters. This accelerated format helps you launch your career quickly while still receiving comprehensive training in your chosen concentration.

Whether you want to become a chef, pastry artist, or hospitality leader, an associate’s degree in culinary arts from Louisiana Culinary Institute can help you reach your goals. With expert instructors, industry-standard facilities, and hands-on training, LCI gives you the tools to succeed in the fast-paced world of food service and hospitality.

Ready to turn your passion into a profession? Schedule a campus tour or apply today to start your culinary journey.

Student Spotlight: Tatyana Baker’s Artistic Rise in Baking & Pastry at LCI

Tue, 26 Aug 2025 21:29:16 GMT

Tatyana Baker is in her second semester at the Louisiana Culinary Institute (LCI), where she specializes in the Advanced Baking & Pastry Culinary program . Originally from Mississippi, she graduated from Brookhaven Arts School and briefly attended college in North Arkansas before returning home to be closer to her family. Encouraged by her mother to pursue a career in culinary arts, she enrolled at LCI and quickly discovered a passion for transforming ingredients into edible works of art.

Why Choose Louisiana Culinary Institute

Tatyana’s mother had always admired LCI’s reputation as a top culinary school in the nation and appreciated that it was so close to home. While Tatyana didn’t originally picture herself in a culinary program, the moment she experienced LCI’s hands-on environment, she was hooked. The creative challenges and opportunities quickly made her feel she was in the right place.

Building Culinary Skills Through Hands-On Learning

From mastering bread basics with Chef Colt to exploring creative techniques in Introduction to Baking & Pastry with Chef Ned , Tatyana has embraced every opportunity to learn. She says the instructors don’t just teach—they inspire.

“The chefs here genuinely want you to succeed and give you every tool to make that happen.”

Her work with Chef Colt in leisure classes and with Chef George in team-building events has built her confidence for stepping into the real world after graduation.

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Supportive Culinary School Culture and Student Life

Tatyana describes LCI as a place where classmates work together as a team, each person contributing to the group’s success—both in and out of the kitchen. That spirit of teamwork has been just as valuable as the technical skills she’s learned. One of her most memorable moments so far was making pasta completely from scratch. While the process was time-intensive, the reward of seeing the finished product made every step worthwhile.

Culinary School Success and Career Opportunities

Tatyana’s ultimate dream is to open her own bakery, blending artistry and skill to create unique breads and pastries. Her time at LCI has provided her with both the technical foundation and the creative confidence to bring that vision to life. She loves the school so much that once she completes the Baking & Pastry program, she plans to continue her studies in the Advanced Culinary Arts Culinary program to further expand her culinary expertise.

From LCI to Executive Chef: Hayden Guidry's Journey Through Passion, Precision, and Pork Chops

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 02 Jul 2025 16:13:16 GMT

For Hayden, the kitchen wasn't always the plan, but it quickly became the passion. A Lafayette native, Hayden moved to Baton Rouge to attend Louisiana Culinary Institute (LCI), where a leap of faith turned into a thriving career. Now Executive Chef at Eliza , one of Baton Rouge's beloved modern Creole restaurants, Hayden reflects on how his experience at LCI helped pave the way.

Finding Purpose in the Kitchen

Like many young graduates, Hayden was unsure about what came next after high school. However, something about the act of cooking, watching food videos, experimenting at home, and trying to recreate dishes began to draw him in. Encouraged by his grandfather, Hayden looked into culinary school and applied to the Louisiana Culinary Institute Culinary Arts Program .

"I went to the open house and fell in love," he says. "Seeing how hands-on the program was really stood out to me. And knowing LCI was one of the top culinary schools in the nation made the decision easy."

The LCI Experience: Foundation Meets Fire

Hayden describes his time at LCI as fast-paced, immersive, and incredibly rewarding. "You get out what you put in," he explains. "They give you a strong foundation so you're truly ready to work in the real world."

Some of the most impactful moments during Hayden's time at LCI happened outside the classroom. From catering weddings to leading live cooking demos at the Delcambre Seafood Market and representing the school at Festival Acadiens in Lafayette, these experiences allowed him to grow in both culinary technique and confidence. They also provided him with valuable experience in engaging with the public and showcasing his skills in real-world settings.

One chef in particular left a lasting impression: Chef Colt . "I did a lot of events with him. He taught me a lot about professionalism, prep, and pacing."

The Disney Chapter: Fast, Focused, and Fine Dining

In 2023, Hayden participated in the Disney Culinary Program through LCI , an opportunity that evolved into a year-long experience. He worked at Le Cellier Steakhouse in Epcot , a signature restaurant known for its refined menu and high standards.

"It was eye-opening. Ten or more people are in the kitchen every night. It taught me how to move with purpose, manage my time, and focus on every detail."

Originally signed up for six months, Hayden was invited to stay on and finish out the year. The experience reinforced his dedication to the industry and sharpened his skills in a whole new way.

Back to Baton Rouge and Leading the Line

After completing the Disney program, Hayden returned to Baton Rouge in early 2024 and to Eliza. Recently named executive chef, he's continuing to grow alongside a team that shares his passion. At Eliza, his sous chef is also an LCI graduate , and two current line cooks are still students at LCI. The support between LCI and the local culinary community is strong—restaurants like Eliza play an active role in helping students launch and build their careers.

"Eliza has really given me a respect for local ingredients," he says. "We believe in farm-to-table. We get everything locally, and that's something I want to carry forward in my career."

His favorite dish on the menu? The pork chop. Brined for hours, flame-grilled, and served with stone ground grits and seasonal vegetables. It's a true showcase of Southern flavor and technique.

Advice for Aspiring Chefs

Hayden encourages future culinary students to get involved and go beyond the basics.

"Don't be afraid to do more than what's required. Volunteer. Get involved. Step out of your comfort zone. That's where the real growth happens."

He also credits LCI not just for culinary knowledge but for creating lasting friendships. "You're there for 16 months. You build strong bonds. It becomes a part of your life and your future."

Looking Ahead

Hayden's long-term dream is to open his own restaurant, staying true to his roots in local, farm-fresh cuisine. "What I've learned at LCI, at Disney, and now at Eliza, it's all coming together. And I can't wait to bring that to the next chapter."

Student Spotlight: Ashley Collins Blends Art and Flavor at Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 30 Jun 2025 16:06:06 GMT

With a grandmother who specialized in Italian cuisine, an uncle who worked as a chef, and a father known for his BBQ skills, Ashley's passion for cooking was sparked early. But after college, the Gardner, KS native took a different route, working as a teacher and running a childcare center in Louisiana.

When the pandemic hit in 2020, Ashley picked up a job at Starbucks to supplement her income. There, a conversation with a coworker who had attended Louisiana Culinary Institute reignited her culinary dreams. For four years, she considered enrolling. In 2024, with the support of financial aid, she finally made the leap.

"I always loved cooking," she says. "LCI is giving me the chance to turn that love into something real."

Now in her third semester at LCI, Ashley is pursuing dual degrees in Baking and Pastry and the Savory Culinary programs, and her journey has already taken her far.

Ashley recently returned from the Cannes Film Festival in France, where she had the rare opportunity to showcase her talents on an international stage, preparing both savory dishes and elegant desserts for festival guests. Just weeks earlier, she was part of the food prep team at the prestigious Masters Tournament , where the high-pressure environment tested her focus and efficiency.

"It feels like a dream," she says. "I never imagined having two once-in-a-lifetime opportunities back-to-back in my first year."

A standout project from her time at LCI? A Swiss roll cake inspired by Van Gogh's Starry Night, designed with batter art. "Chef Ned encouraged me to step out of my comfort zone," Ashley recalls. The project blended her love for art with culinary technique—a combination that defines much of her approach.

LCI's instructors have been instrumental in her growth. Chef Colt helped her connect with a local catering company and encouraged her to train as an event coordinator—a role she hopes to specialize in one day. Chef Mike provided a reference that helped her land the opportunity in France. "There's so much mentorship here. The chefs really care. They want to see us succeed."

Student life at LCI is equally enriching. Ashley describes the atmosphere as full of purpose: "Everyone is here to succeed. We build each other up. It's about producing the best." Students support one another, share knowledge, and collaborate toward excellence.

Since her first semester, Ashley has been catering for families, now up to five and counting. She dreams of owning a food truck and offering fine dining experiences in people's homes. With LCI's support, she feels ready: "There's a class just for building your portfolio and resume. I also got to do a private dinner, which let me showcase my skills."

Her advice to prospective students? "Just do it. The financial aspect can be intimidating, but there are options like financial aid and scholarships . And don't turn down opportunities. This industry is all about word of mouth."

She also shares a dose of reality: "You won't be cooking right away. The first semester is tough, but it teaches you the basics you need."

Cooking has now become Ashley's singular passion. "That's all I want to do. This experience made me focus completely on food."

Ashley credits her success to her tight-knit circle at LCI, giving shoutouts to friends Elena, Gabby, and MJ. "Stick close to your people. It makes all the difference."

With her artistic flair, entrepreneurial spirit, and unwavering drive, Ashley Collins is crafting a flavorful future, one dish at a time.

Louisiana Cooking School: Does Culinary School Prepare You for the Real World?

Thu, 29 May 2025 18:41:33 GMT

Editor's note: This post was originally published on December 15, 2017 and has been updated for accuracy and relevance.

If you’ve ever sat in a classroom wondering, “Will I ever use this in real life?”—you’re not alone. While a broad education introduces students to a range of disciplines, not every course feels relevant to your future. But when it comes to culinary school, especially at Louisiana Culinary Institute , the curriculum is designed with your real-world career in mind.

Learn More About LCI’s Academic Programs

More Than Cooking: A Culinary School Curriculum That Prepares You for the Industry

At Louisiana Culinary Institute, students are trained in more than just culinary techniques. Whether you pursue Advanced Culinary Arts, Advanced Baking and Pastry, or Hospitality & Culinary Management, you’ll graduate with a comprehensive skill set that reflects the demands of today’s culinary and hospitality industries.

What sets this program apart is its emphasis on practical, transferable skills that are critical outside the kitchen as well. You’ll study subjects like:

Mathematics for managing inventory and recipe scaling
English composition for effective communication and documentation
Accounting and entrepreneurship for running a profitable kitchen or business
Leadership and management to guide teams and handle high-pressure environments

Why a Well-Rounded Culinary Education Matters

Modern chefs and hospitality professionals are expected to wear many hats. You might be managing food costs one day, overseeing a team the next, and crafting a new seasonal menu by the end of the week. Louisiana Culinary Institute recognizes this and ensures you’re ready for it all.

The curriculum is structured to bridge the gap between passion and profession. While you’ll develop deep expertise in your chosen focus , you’ll also gain exposure to the full ecosystem of a restaurant, bakery, or hotel. This cross-disciplinary training empowers you to:

Understand the workflow of every department
Communicate more effectively with front-of-house and back-of-house teams
Take on leadership roles with confidence

Real-World Preparation Starts with a Culinary Degree From LCI

Choosing a culinary school is more than just picking a place to learn knife skills. At Louisiana Culinary Institute, you’re investing in a career-ready education. With a team of experienced instructors, hands-on training , and a curriculum that mirrors industry expectations, you’ll graduate fully equipped to succeed.

Whether your goal is to open your own restaurant, lead in a hotel kitchen, or innovate in the pastry world, LCI provides the knowledge, training, and support to get you there. Schedule a campus tour today and get a taste of your future as a culinary professional.

Top 5 Qualities of a Culinary Student

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 28 May 2025 03:03:50 GMT

Editor's note: This post was originally published on September 13, 2017 and has been updated for accuracy and relevance.

At Louisiana Culinary Institute (LCI), we believe every aspiring chef has a unique recipe for success—but the most successful culinary professionals share a few key ingredients. Whether your goal is to open your own restaurant, lead a professional kitchen, or manage a thriving hospitality business, it's important to know what characteristics help students thrive in the competitive, fast-paced culinary field. Having these top traits helps set the foundation for a rewarding culinary career.

1. Creativity and Innovation in the Kitchen

Culinary arts is an ever-evolving field where originality and personal flair can set you apart. At LCI, creative artistry isn't just a skill; it's a philosophy. Our curriculum encourages you to think like a chef: to explore unexpected flavor combinations , experiment with plating techniques, and craft dishes that tell a story.

Our instructors, many of whom are industry veterans, mentor you not just to master techniques but to find your voice as a chef. Through hands-on labs, culinary competitions, and real-world service experience, you'll have opportunities to push creative boundaries and refine your presentation skills.

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2. Commitment to Learning and Patience

At Louisiana Culinary Institute, we understand that true culinary mastery is built—not born. Behind every flawless dish is a disciplined process, and behind every successful chef is a relentless commitment to learning , refining, and improving. That's why commitment and patience aren't just recommended—they're essential.

In our state-of-the-art kitchens, students build their expertise through daily hands-on training in essential techniques that make up the foundation of professional competence and confidence. You'll practice them again and again until they become second nature. Each repetition is an opportunity to refine your attention to detail, improve your efficiency, and elevate your standards, preparing you for success in a professional kitchen.

3. Passion for Food and Hospitality

Passion is the driving force behind every successful culinary professional. LCI helps you harness that passion and shape it into a meaningful, purpose-driven career. Many of our students come with a spark—and leave with a fire.

You'll be surrounded by experienced chef instructors and peers who share your enthusiasm and push you to reach new creative and professional heights. This shared passion fuels long hours, inspires perseverance through mistakes, and keeps your enthusiasm alive even under pressure. When you love what you do, it shows in every dish—and that's what sets great chefs apart.

4. Receptiveness to Feedback and a Growth Mindset

Feedback is an integral part of learning, and cultivating the ability to accept constructive criticism helps you grow faster and shows that you're coachable—an essential trait in the culinary world. Every day in our kitchens, instructors show you how to improve with real-time critiques on everything from knife cuts to seasoning balance to plating design. This helps you refine your instincts, sharpen your skills, and raise your standards.

The culinary world is fast-paced and unforgiving. To thrive in it, you'll need a thick skin, a sharp mind, and a teachable spirit. That's what a growth mindset is all about: embracing every challenge as a learning experience, bouncing back from mistakes with insight, and never settling for "good enough."

5. Teamwork and Communication in a Fast-Paced Kitchen

In any professional kitchen, success depends on more than just talent—it hinges on your ability to work as part of a cohesive, efficient team. That's why our curriculum places such a strong emphasis on teamwork and communication. We teach you how to function as a valuable, trusted member of a high-performing unit.

In a working kitchen, clear, concise, and respectful communication can mean the difference between a smooth service and a stressful one. At LCI, you'll develop the verbal and nonverbal communication skills needed to relay orders, solve problems under pressure, and respond quickly when things don't go as planned.

Why These Qualities Matter at Louisiana Culinary Institute

At LCI, we don't just teach cooking—we develop culinary professionals. Our immersive approach combines technical instruction with soft skills development , ensuring you're not only job-ready but leadership-ready. If you're ready to turn your passion into a profession, explore our programs and see how we can help you craft a future in the culinary arts.

Student Spotlight: Jessica Meyers – Proving It's Never Too Late to Follow Your Passion

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 23 May 2025 19:25:50 GMT

From dental tools to chef's knives, Jessica Meyers has completely reinvented herself—one crawfish enchilada at a time. After spending 30 years in the dental field, the Baton Rouge native decided it was time for something new in retirement. Her choice ? Enroll at Louisiana Culinary Institute (LCI) and dive headfirst into a world she once dreaded: cooking.

"I used to hate cooking," Jessica laughs. "My boys grew up on Hamburger Helper and frozen meals. I just never enjoyed it." But after her sons grew up and she met her husband, something shifted. "I couldn't serve this man Hamburger Helper," she says with a smile. So she started experimenting, slowly falling in love with the savory side of the culinary arts . "Only in the past eight or nine years have I really loved it."

Now in her fourth semester at LCI and proudly wearing her green neckie, Jessica has fully embraced this chapter of her life. It's not just about recipes—it's about rediscovery. "Every time I drove past the school, I wondered what it was all about. Finally, I decided to find out."

Finding Her Flavor at LCI

Jessica chose LCI for its hands-on training and reputation in the community—and it hasn't disappointed. "I love coming here, even with a 45-minute drive home. The instructors at LCI are incredible, and I couldn't have asked for better classmates. We trust each other, and that makes a huge difference in the kitchen."

Her favorite class so far? Charcuterie. "Sausage, boudin, cracklins—that's my thing," she says, lighting up. "I'm from Louisiana, so I grew up on all of that. It's in my blood."

Even though she's not a fan of baking ("I'm shocked when anything turns out right"), Jessica dives into every project with creativity and humor. One of her most memorable moments? Constructing a UFO gingerbread house that was beaming up an alien—before collapsing into pieces the next day. "What I see in my head doesn't always translate," she admits. But that hasn't stopped her from bringing a fun twist to every project, from pumpkin carving to designing a space-themed food truck.

A New Kind of Kitchen

Jessica's favorite dish to make is crawfish enchiladas—fitting for someone whose culinary roots are grounded in Southern flavor. She's not yet sure what her next step will be—whether it's catering, working in a restaurant, or (fingers crossed) running a Cajun food truck. "I'd love to do a food truck, but my husband says no!" she says with a grin.

Wherever she lands, Jessica feels confident thanks to LCI's kitchen labs and real-world prep. "This school has prepared me so much. And they help with job placement after graduating , which gives me peace of mind."

Words of Wisdom

To anyone considering culinary school—especially career changers or retirees—Jessica's advice is simple: "It's never too late to start. If you're young and you love cooking, start now. But if you're older, don't let that stop you. Just go for it."

She's proud to be the oldest in her class, and even prouder to say she's finally doing something she loves. "I feel so lucky and blessed to be part of this class. I'll never forget this experience or the people I've met here."

With a spatula in one hand and a passion for food in the other, Jessica Meyers is proving that it's never too late to change your recipe for life—and love every bite of it.

Becoming a Professional Chef: The Benefits of a Double Culinary Major

Thu, 01 May 2025 16:21:15 GMT

Editor's note: This post was originally published on October 22, 2018 and has been updated for accuracy and relevance.

If you're serious about becoming a professional chef, you likely already know the essential ingredients: passion, hands-on experience, and a strong culinary education. But in today’s competitive culinary industry, a single area of expertise may no longer be enough. That’s where a double culinary major can help you stand out.

Whether your goal is to work in fine dining, run a boutique bakery, or manage a hospitality business, earning two degrees can dramatically enhance your culinary skills , adaptability, and long-term career potential.

What Is a Double Culinary Major?

A double culinary major involves completing two complementary culinary programs—such as Culinary Arts and Baking & Pastry , or Culinary Arts and Hospitality & Culinary Management . Rather than starting from scratch, students can often apply overlapping credits and complete both programs in an accelerated timeline.

At institutions like Louisiana Culinary Institute, students have the opportunity to complete a second program shortly after finishing the first—allowing them to graduate with an expanded skillset in less time than pursuing each degree independently.

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4 Reasons to Consider a Double Major in Culinary School

1. Broaden Your Skill Set

Each culinary concentration brings its own techniques, tools, and traditions. By earning two degrees, you gain exposure to a wider range of culinary disciplines—everything from advanced cooking methods to precision baking and kitchen leadership. This diversity strengthens your foundation and increases your versatility in professional kitchens .

2. Enhance Your Career Flexibility

With dual expertise, your career paths open exponentially. Want to shift from executive chef to pastry consultant? Thinking about managing a culinary business in the future? A double major gives you the credentials and confidence to pivot into new roles and specialties as opportunities arise.

3. Increase Your Marketability

Employers value chefs who can bring multiple skills to the table . Having both culinary arts and baking & pastry training—or pairing culinary education with management—signals that you're ready to handle a wide range of responsibilities. This can give you a competitive edge when applying to top-tier restaurants, hotels, and hospitality groups.

4. Complete a Double Major in Less Time

One of the biggest benefits of completing a double culinary major at schools like Louisiana Culinary Institute is the streamlined timeline . With transferable credits and program continuity, students can add a second degree with minimal additional time or cost. The return on investment is a higher-value education and a standout résumé.

Is a Double Culinary Major Right for You?

If you're passionate about food, eager to grow in multiple directions, and motivated to lead in the culinary field, pursuing a double major could be one of the smartest moves you make. It requires commitment—but the payoff is a richer, more flexible career.

Many culinary students enter the workforce as soon as they graduate. But those who take the extra step to deepen their education often find that it opens doors faster and wider. With dual credentials, you're not just job-ready—you’re future-ready.

Explore dual-degree options at Louisiana Culinary Institute and find out how you can earn more than just a diploma—you can earn a competitive edge.

Culinary School Classes: Why the Classroom and Kitchen Beats the Internet

Mon, 28 Apr 2025 15:00:14 GMT

Editor's note: This post was originally published on August 22, 2018 and has been updated for accuracy and relevance.

The internet has transformed how we learn, offering everything from virtual cooking demos to fully online culinary degrees. But when it comes to mastering the art of cuisine, online learning can only take you so far. The hands-on experience, mentorship, and real-time feedback that come from in-person culinary training are irreplaceable.

If you’re serious about becoming a chef or food service professional, here’s why attending an in-person culinary school provides a stronger foundation than learning from behind a screen.

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The Value of Hands-On Culinary Training

Culinary arts is a tactile, technique-driven craft. Watching videos or reading recipes online simply can’t replicate the sensory experience of working in a real kitchen under the guidance of professional chefs.

At LCI, students learn essential culinary skills like:

Knife techniques and safe food handling
Sauce preparation and flavor development
Plating, timing, and presentation in a fast-paced kitchen

These skills are refined through repetition and feedback—something that’s difficult to achieve in a virtual classroom.

Learning from Experienced Chefs in Real Time

Face-to-face instruction allows for immediate correction and personalized coaching. Whether it’s understanding the nuances of sautéing or perfecting the texture of a hollandaise sauce, in-person learning ensures students can ask questions, get clarification, and receive tailored advice on the spot from experienced instructors .

This kind of mentorship not only accelerates skill development but also builds confidence in the kitchen.

Building Industry Connections and Career Opportunities

In the culinary world, who you know can be just as important as what you know. Traditional culinary school environments provide invaluable networking opportunities and experiences that are hard to replicate online.

At Louisiana Culinary Institute, students gain:

Access to a robust alumni network
Professional relationships with instructors and guest chefs
Opportunities to intern and work in local restaurants and catering businesses

Many graduates credit their career success to the connections they made while in school.

On-Campus Classes Provide Structured Learning and Built-In Support

While online courses require a high level of self-discipline, in-person programs offer structure and support systems that keep students on track . From academic advising to on-site resources, a physical learning environment is designed to help students overcome challenges and stay motivated.

Louisiana Culinary Institute’s 40,000-square-foot campus includes:

Three demonstration labs
A full-service teaching kitchen
Amphitheater and media center
Dedicated staff and faculty committed to student success

Online learning has its place, but for aspiring chefs, the best education happens in the kitchen —not in front of a computer. In-person culinary classes offer the practical experience, mentorship, and community that online programs simply can’t match.

Explore the programs at Louisiana Culinary Institute and see how in-person culinary education can set you apart.

Student Spotlight: Zayne Mandujano Finds His Spark at Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 23 Apr 2025 19:34:10 GMT

For Zayne Mandujano, the path to the kitchen wasn't a straight line—but it was one he was always meant to take.

A Baton Rouge native, Zayne's journey began in the trades. After high school, he worked as a welder's apprentice for two years and then as a welder for one. It wasn't until a spontaneous move to Montana that everything changed. What started as a dishwasher job turned into a life-changing experience. Surrounded by chefs and industry professionals, Zayne found himself falling in love with the culinary world.

"When it was time for me to return home, I knew I was ready to pursue my lifelong passion," he said. "That's when I decided to go to cooking school." After researching several culinary programs in Louisiana , Zayne toured the Louisiana Culinary Institute—and immediately knew it was the place for him. "I could picture myself there. I was sold," he said.

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Zayne is currently in the Culinary Arts Savory program at LCI, following the savory track. Students progress through the program in stages, each marked by a different colored neckerchief. Zayne is currently a "white neckie," the first of four phases, and looks forward to the hands-on kitchen work in the coming terms.

Even in the early stages, he's embraced every opportunity. "I've really enjoyed everything so far—even just reading the textbook!" he said. "From classroom learning to hands-on events, it's been incredible."

And the experiences have already taken him far. Literally, Zayne recently had the opportunity to work at The Masters , one of the most prestigious golf tournaments in the country. "All the restaurants there sold over 100,000 oysters. I shucked 2,400 in 11 days," he shared. The Masters program provided him with a hotel, rental car, and the chance to network with professionals from all over the country—including LCI graduates .

Zayne has also worked off-site through LCI's sister company, Bacon & Fig Events . From crawfish boils to weddings to LSU track team events, he's already had a taste of serving food to real guests and seeing the joy it brings. "It's amazing to watch people enjoy the food I helped make," he said.

Despite being early in the program, he already feels part of a strong culinary community. "I've made lifelong friends here," he said, especially highlighting his classmate Ben Messina. "Ben's passion drives me. We're learning side by side—it's been great."

Looking ahead, Zayne plans to master Cajun and Creole cuisine before heading west. His dream is to take on seasonal cooking jobs in Colorado and Oregon until he finds a kitchen that feels like home.

His advice for anyone considering culinary school ? "If you genuinely love cooking, go for it. I knew nothing when I started. Just take the leap. Follow your gut—it'll pay off."

From welding sparks to the fire of the kitchen, Zayne Mandujano's journey is a reminder that it's never too late to find your passion—and chase it with everything you've got.

10 Reasons Employers Prefer Culinary School Graduates

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 28 Mar 2025 16:59:16 GMT

In today’s fast-paced culinary industry, employers look for candidates who can seamlessly integrate into professional kitchens while maintaining high standards of skill, efficiency, and creativity. Culinary school graduates bring a competitive edge to the table, making them highly desirable hires. Here’s why:

1. Master Essential Culinary Techniques

Culinary school provides structured training in essential cooking techniques , such as knife skills, sautéing, baking, and plating. Graduates master the science and precision behind these methods, ensuring consistency in food preparation and execution, which is critical in professional kitchens where quality and presentation must remain uniform.

2. Navigate Kitchen Hierarchy and Operations

The kitchen operates like a well-oiled machine, with clear roles and responsibilities under the brigade system. Culinary school graduates are trained to work within this structure, understanding the importance of communication , teamwork, and respect for authority. Their familiarity with the chain of command helps them integrate quickly into restaurant operations, reducing the time needed for training.

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3. Learn Food Safety and Sanitation Best Practices

Maintaining a clean and organized kitchen is crucial for food safety and efficiency. Culinary programs drill proper sanitation practices into students from day one, teaching them about cross-contamination, food storage, and hygiene protocols. Graduates enter the workforce with a strong awareness of how to maintain a safe and orderly kitchen workspace , minimizing health risks and ensuring compliance with regulations.

4. Gain Hands-On Experience with Global Cuisines

One of the biggest advantages of attending culinary school is exposure to a wide range of global cuisines , cooking techniques, and ingredient pairings. Students experiment with French, Italian, Asian, and other international culinary styles, allowing them to develop versatility. This exposure makes them valuable in diverse kitchen environments, as they can adapt their skills to different menus and trends.

5. Train with Professional-Grade Kitchen Equipment

From high-powered commercial ovens to sous vide machines and industrial mixers, culinary school students receive practical, hands-on training , learning to handle the same equipment used in top-tier kitchens. This experience means they require less training when transitioning into a restaurant, making them more efficient from day one.

6. Build Strong Time Management Skills

Culinary school mimics the high-pressure environment of a professional kitchen , where timing is everything. Students learn to prepare multiple dishes simultaneously while maintaining efficiency and quality. This training prepares them for the fast-paced nature of restaurant service, where they must juggle several orders at once, work under tight deadlines, and remain composed under pressure.

7. Demonstrate Dedication with a Formal Culinary Education

Pursuing a formal culinary education demonstrates a strong commitment to the field. Employers recognize that culinary school graduates have invested time, money, and effort into their training, which speaks to their dedication. This commitment often translates into a stronger work ethic and a long-term career mindset, reducing turnover rates for employers seeking reliable team members.

8. Improve Your Cooking with Real-Time Instructor Feedback

In culinary school, students receive frequent critiques from instructors, helping them develop the ability to take constructive feedback and make immediate improvements. This skill is essential in professional kitchens, where chefs demand precision and consistency.

9. Access Exclusive Culinary Networking and Job Opportunities

Culinary schools often provide students with networking opportunities, including internships, guest lectures, and industry partnerships. Many programs have relationships with restaurants, catering companies, and hospitality businesses, helping graduates secure job placements. These connections can be invaluable in launching a culinary career and gaining access to exclusive opportunities within the industry.

10. Develop Creativity to Innovate in the Culinary Industry

Culinary schools encourage students to experiment and push culinary boundaries. By understanding flavor pairings , plating techniques, and modern trends, graduates bring fresh ideas to restaurant menus. Employers value chefs who can contribute to menu development, create unique dishes, and help a restaurant stay ahead of the competition.

Culinary school graduates enter the workforce with a well-rounded skill set , professional discipline, and a deep understanding of kitchen operations. Their technical expertise, efficiency, and ability to adapt make them valuable assets in any food service establishment.

If you're serious about launching a successful career in the culinary industry , investing in a culinary education could be the key to unlocking your potential and standing out to top employers. Ready to take the next step? Explore the programs available at LCI today!

From a Cooking Passion to a Culinary Profession: Max Martinez's Journey at Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 27 Mar 2025 21:01:27 GMT

Cooking has always been more than just a hobby for Max Martinez—it's a passion that fuels her creativity and brings joy to those around her. A Denham Springs native, Max is currently in her second semester at Louisiana Culinary Institute (LCI), where she is pursuing an associate's degree in the savory program .

Choosing the Right Culinary Path

Max's love for cooking and baking started early, driven by the excitement of seeing people's reactions to her food. When it came time to choose a culinary school , she explored various options but ultimately landed at LCI. "Many colleges came to my high school, and I looked into several culinary programs, but LCI stood out because it's one of the top in the nation," she explains.

Life at LCI: A Fast-Paced Learning Experience

Max describes her experience at LCI as exciting and fast-paced, which is precisely what she loves about it. "I learn something new every single day," she says. One of her favorite aspects of the program is the kitchen labs , where she gains real-world experience in a professional setting. Since she had never worked in a restaurant before, these labs have been invaluable in building her confidence and skill set.

The diverse backgrounds of the LCI chef instructors also inspire her. Learning about their journeys to becoming culinary professionals has given her insight into different career paths in the industry. One of her most memorable projects so far? Bread basics. "It takes a lot of work to make a fresh loaf of bread, but the end result—warm, freshly baked bread—is absolutely amazing," she shares.

A Supportive Community and Campus Life

Unlike traditional colleges, where the atmosphere can feel overwhelming, Max appreciates LCI's intimate and close-knit environment. "Everyone knows each other, and it's fun to see what everyone else is working on. The energy is so positive," she says. The collaborative nature of the program has helped her form strong friendships with her classmates. Whether they're working on projects together or simply sharing a meal during a break, the sense of camaraderie is undeniable.

Looking Toward the Future

Through her time at LCI, Max has made dishes she never would have attempted at home, pushing her culinary boundaries in exciting ways. As she looks to the future, she dreams of opening her own brunch and bakery spot—two of her favorite things to create. "I've always loved brunch, and I love being hands-on and making the food myself," she says.

With the knowledge and experience gained at LCI, Max feels confident about entering the job market. The accelerated 16-month culinary program has prepared her with both the technical skills and industry connections needed to jump-start her career.

Advice for Future LCI Students

For those considering LCI, Max has simple but important advice: "If you love cooking, it's worth it! Be prepared to be here every day, working hard, being hands-on, and learning new techniques and culinary dishes." She also highlights how LCI aims to help students graduate without debt, making it a wise choice for your ongoing education.

When asked about what keeps her passion alive, Max's answer is simple—she loves watching people enjoy the food she creates. "There's nothing better than seeing someone take that first bite and truly love what you made," she says. She also gives a heartfelt shoutout to her classmates, saying, "I couldn't have picked better classmates. We come from all different backgrounds, but we all support each other, and that's what makes this experience so great."

As she continues her journey at LCI , Max is proving that passion, dedication, and a strong support system can turn a lifelong love of cooking into a promising career.

What Can You Do with a Baking & Pastry Degree?

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 07 Mar 2025 18:50:56 GMT

The culinary arts are not only a creative and passionate pursuit but also a gateway to rewarding and dynamic professions—particularly in the specialized field of baking and pastry . This discipline extends far beyond cakes and bread, encompassing everything from artisanal chocolate-making and sugar sculpting to the creation of intricate pastries and elegantly plated desserts in high-end restaurants. With a combination of technical precision and artistic flair, baking and pastry chefs bring innovation and craftsmanship to the world of sweets and baked goods, making it a highly sought-after and fulfilling career path.

The Role of a Baking & Pastry Chef

A baking and pastry chef is a highly skilled professional responsible for creating a variety of baked goods and desserts. Their role extends beyond simply following recipes; they must master the science behind baking, understand flavor pairings, and develop the creativity needed to craft visually stunning and delicious treats. A baking and pastry chef’s daily tasks often include:

Recipe Development & Innovation – Experimenting with ingredients and techniques to create new pastries, desserts, and bread recipes.
Precision Baking – Following exact measurements and processes to ensure consistency in taste, texture, and appearance.
Cake & Dessert Decorating – Using advanced techniques like sugar work, fondant sculpting, and chocolate artistry to design elegant desserts.
Menu Planning – Collaborating with restaurant, bakery, or café teams to develop seasonal or signature dessert offerings.
Ingredient Sourcing & Quality Control – Selecting high-quality ingredients and ensuring consistency in the final product.
Kitchen Management – Overseeing staff, maintaining cleanliness, and ensuring food safety standards are met.

What Career Opportunities are available with a Baking & Pastry Degree?

With a strong foundation in both technique and business, baking and pastry graduates have numerous career options , including:

Pastry Chef – Working in high-end restaurants, hotels, and resorts to create signature desserts.
Bakery Owner – Launching an independent bakery or café specializing in breads, cakes, or pastries.
Wedding Cake Designer – Designing and creating intricate, custom cakes for weddings and special events.
Chocolatier – Crafting fine chocolates and confections for boutiques or gourmet brands.
Catering Chef – Providing specialty desserts and baked goods for large-scale events.
Research & Development Chef – Innovating and testing new baked products for food companies.

What Skills and Qualities Are Needed to Excel as a Baking and Pastry Chef?

To excel in this role, a baking and pastry chef must have:

Attention to Detail – Baking requires precision, from measuring ingredients to decorating intricate desserts.
Creativity – The ability to develop unique flavor combinations and eye-catching designs.
Time Management – Handling multiple tasks in a fast-paced kitchen environment .
Business Acumen – Understanding costs, pricing, and marketing for those looking to start their own business.
Passion for the Craft – A love for baking and continuous learning to stay ahead of industry trends.

A career as a baking and pastry chef is both challenging and rewarding, offering opportunities for artistic expression and professional growth in a thriving industry. Whether working in a high-end kitchen or running a successful bakery, these chefs play a vital role in bringing sweetness and innovation to the culinary world.

Ready to explore your future in baking and pastry? Sign up for a Campus Tour and discover how Louisiana Culinary Institute can help turn your passion into a profession.

Louisiana Culinary Institute Recognized as One of the Top Culinary Blogs and Websites of 2025 by Feedspot

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 26 Feb 2025 15:06:23 GMT

Louisiana Culinary Institute (LCI) is proud to announce that it has been recognized as one of the top culinary blogs and websites of 2025 by Feedspot, a leading content aggregator and ranking platform for the best online resources. This prestigious recognition highlights LCI’s commitment to culinary excellence, education, and innovation in the digital space.

Feedspot , known for curating the most comprehensive lists of industry-leading blogs, carefully selects recipients based on criteria such as quality of content, industry influence, and audience engagement. Louisiana Culinary Institute’s blog was acknowledged for its dedication to providing valuable resources to aspiring chefs , culinary professionals, and food enthusiasts.

“We are honored to be recognized by Feedspot as a top culinary blog and website,” said Charlie Ruffolo, Director of Public Affairs at Louisiana Culinary Institute. “At LCI, we strive to provide our students and the broader culinary community with informative, engaging, and inspiring content. This acknowledgment reaffirms our passion for sharing the art and science of cooking with the world.”

LCI’s blog features a diverse range of topics, including the benefits of earning a culinary degree , guidance on funding a culinary education, culinary career opportunities, and student and alumni success stories. The recognition from Feedspot serves as a testament to the institute’s dedication to excellence both in and out of the kitchen.

For more information about Louisiana Culinary Institute and to explore its award-winning blog, visit www.lci.edu .

About Louisiana Culinary Institute

Louisiana Culinary Institute (LCI), located in Baton Rouge, is a premier culinary school committed to shaping the next generation of chefs, restaurateurs, and hospitality professionals. With a strong emphasis on hands-on learning, LCI offers an immersive educational experience that combines foundational culinary techniques with modern industry practices. Equipped with state-of-the-art facilities, including full-service commercial kitchens , students gain real-world experience in a professional setting. As one of the top-ranked culinary institutions in the nation, LCI continues to set the standard for excellence in culinary education, producing graduates who are not only skilled but also passionate about the art and business of food.

Why You're Never Too Old to Attend Culinary School

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 31 Jan 2025 19:39:54 GMT

For many, the misconception that culinary school is primarily for young, ambitious chefs fresh out of high school can deter those who dream of pursuing their culinary passions later in life. However, the truth is age is not a barrier to success in the culinary world—passion and determination are what truly matter. Whether it's embarking on a second career, fulfilling a dream that's been postponed for years, or simply enriching your life by mastering new skills, culinary school will provide you with the tools to achieve your goals.

Is There an Age Limit to Pursuing a Culinary Career?

Learning doesn't stop at a certain age—it's a lifelong journey that can enrich every stage of life. Pursuing a culinary education later in life offers numerous benefits, such as sharpening mental agility, boosting confidence, and fulfilling long-held passions.

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How Long Does it Take to Earn a Degree?

For those eager to jumpstart their journey, our accelerated programs will enable you to earn your degree in as little as 16 months , equipping you with the skills and confidence to succeed in the culinary world.

Can I Attend School and Work at the Same Time?

At Louisiana Culinary Institute, we offer flexible programs designed to fit the needs of students balancing work, family, or other commitments. Hands-on training through paid internships with our family of companies allows you to gain practical experience that prepares you for real-world culinary careers while earning an income.

What Career Paths are Available for Older Culinary Students?

The culinary industry offers a diverse range of career paths , and not all of them require starting from scratch. You could combine culinary training with your existing skills, such as transitioning from a corporate job to running a catering business or food consultancy. Many culinary roles, like private chef services or teaching cooking classes, allow for flexibility and can be scaled to fit your goals and lifestyle.

“ I had no idea there were so many avenues for a culinary career. I’m open to anything from a private chef to catering. I’m very open-minded, but the ultimate would be to have my own place and share what I create. ” – Student Jessica Meyers, who enrolled in culinary school after 30 years as a dental assistant.

Will My Age Be a Disadvantage in Culinary School?

Older students bring a wealth of life experience that can enhance their culinary education. From understanding time management and professionalism to having a more nuanced perspective on global cuisines and cultures, these experiences can set them apart. Life's challenges often teach resilience, adaptability, and problem-solving—all of which are valuable skills to have in a professional kitchen .

Are There Advantages to Pursuing a Degree Later in Life?

Older students often approach culinary school with a clear sense of purpose and maturity. They tend to be highly motivated and disciplined, with a strong work ethic shaped by their life experiences. With age comes an established network of personal and professional contacts, which students can leverage to explore job opportunities , partnerships, or even potential clients if they plan to launch their own business.

No matter where you are in life, it's never too late to chase your dreams and explore new opportunities. Culinary school is not just for the young—it's for anyone with a passion for food and a desire to learn. Age is not a limitation; it's an asset. If you've ever dreamed of turning your love for cooking into something more, now is the time to act. Reach out to our admissions Officer at LCI or attend one of our upcoming Campus Tours to take that first step toward a fulfilling and exciting new chapter. Your culinary journey is waiting—don't let age hold you back from savoring the possibilities.

From the Gridiron to the Kitchen: Karl Howard’ Student Story

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 29 Jan 2025 15:00:21 GMT

When Karl Howard was younger, he never really had an interest in cooking. It wasn’t until he started his first job at Papa John’s that he discovered a passion for the culinary arts . “Growing up, I didn’t like cooking. I’ve always had artistry in me, but that job was the first one that allowed me to create something,” remembers Karl. With a background in theatre and athletics, Karl has always been an artistic leader. The opportunity to show his creative side led him to Louisiana Culinary Institute . “My first real restaurant job was at the Londoner in Baton Rouge. I didn’t know what ‘cooking’ really was, but I loved plating.” Karl even began cooking at home and developed a true passion.

While Karl is a Baton Rouge native, his family moved to Las Vegas when he was five. After playing collegiate football at The College of the Desert, Karl was ready for a change. “I was studying mass communication. I love to do videography, which is something I can incorporate into my cooking.” He frequently posts on social media as @ChefKarl21. His next step was enrolling at Southern University, but he still felt like something was missing.

Benefits of Culinary School

“I didn’t even tour LCI. I heard nothing but great things, followed them on Instagram, and loved what I saw,” remembers Karl. Confidence has been a key takeaway and growth opportunity throughout Karl’s time so far. “My confidence in cooking has grown so much.” His culinary education has been a huge benefit for his private dining endeavors. “I started doing private dining and catering before culinary school, and I was always nervous.”

Challenges of Culinary School

Even with a new outlet for his passion, culinary school is not without its challenges. “Costing, how to buy ingredients, and to know how much is needed was my first challenge. I would run out for private dining events. Learning those strategies was a challenge, but important to learn.”

As Karl is wrapping up his culinary degree in the savory program , he looks forward to opening his own restaurant. “I would love to run a catering business out of my restaurant. I would also like to teach people how to cook. Not just back of the house, but everything in the industry.”

The Benefits of Attending a Culinary School with a Full-Service Commercial Kitchen

charlie@louisianaculinary.com (Charlie Ruffolo) — Sun, 22 Dec 2024 16:30:00 GMT

In the culinary world, hands-on experience is not just an advantage—it's an absolute necessity, but not all culinary schools offer hands-on learning in a realistic environment. At LCI, our curriculum incorporates traditional classroom learning with hands-on practice in a full-service commercial kitchen , preparing students for the fast-paced nature of the industry.

Master Essential Culinary Techniques in a Full-Service Kitchen

Attending a culinary school with a full-service commercial kitchen allows students to work with high-quality, professional-grade equipment and tools that they would encounter in the industry. This hands-on experience allows them to master essential culinary techniques such as sautéing, baking, grilling, braising, and sous vide. Students learn how to operate and maintain professional-grade equipment like combi-ovens, blast chillers, salamanders, and pasta machines. By working with these tools, they develop a deep understanding of how to achieve consistent results and refine their skills to a professional standard.

Learn to Handle Challenges In a Real-world Culinary Setting

Students gain valuable experience with the fast-pace and high demands of professional cooking in a commercial kitchen, effectively simulating real-world conditions. They develop essential skills such as managing multiple tasks at once, working efficiently under pressure, adapting to changes, and understanding team dynamics. Whether it’s meeting tight deadlines, handling peak hours, or troubleshooting unexpected challenges like equipment failures or ingredient shortages, students acquire the practical knowledge they need to excel in their culinary careers.

Gain Proficiency in Food Safety and Sanitation Practices

Food safety and sanitation are critical components of LCI’s core curriculum . In a commercial kitchen, students learn the importance of maintaining high standards of hygiene and safety. They are trained in proper hand-washing techniques, how to handle and store ingredients safely, and how to clean and sanitize kitchen equipment and surfaces. Additionally, they learn to identify and address potential hazards such as cross-contamination and foodborne illnesses.

Develop Versatile Skill Sets in a Commercial Kitchen Setting

Working in a full-service commercial kitchen equips students with technical, emotional, and mental preparation for real-world culinary roles. They gain hands-on experience in menu planning, food preparation, and kitchen operations while building essential soft skills like teamwork and leadership . This training is especially valuable for careers in fine dining, catering, or restaurant management, where high standards and attention to detail are critical. By mastering these skills in a commercial setting, students gain the confidence and expertise to excel in competitive culinary environments.

Commercial Kitchens Integrate Business Skills into Culinary Education

In a full-service commercial kitchen, students are not just taught cooking techniques but also gain a comprehensive understanding of the business aspects of running a kitchen . This includes training in cost control, budgeting, inventory management, and menu planning—all essential skills for success in any culinary career. Students learn how to plan and execute cost-effective menus , manage food waste, and ensure profitability while maintaining high standards of food quality. By working with real ingredients and budgets, they develop a practical understanding of how to balance creativity with financial constraints.

The hands-on experience in LCI’s commercial kitchen is an unparalleled learning environment for aspiring chefs, ensuring that they are ready to hit the ground running in their careers once they graduate. By immersing themselves in a professional kitchen environment, students don’t just learn to cook—they learn to thrive in the real world. Apply to LCI today .

From the Military to a Michelin Star: Chris Mercante’s Alumni Spotlight

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 20 Dec 2024 15:27:04 GMT

2022 LCI graduate Chris Mercante has always had a passion for the culinary arts. Working in restaurants since he was 16 years old, pursuing a culinary education was never out of the question. However, it wasn’t a straight line from the kitchen to the classroom for Chris. “It was always a ‘second job’ of mine. I was in the military , I was a firefighter, and I worked in a logistics warehouse. But as I kept moving up in the restaurant world, I realized it was pretty nice,” remembers Chris.

Working with chefs throughout south Louisiana, Chris soon realized that he didn’t have to settle. “I didn’t want to be a chef that’s always angry at the world. I knew that I liked my job and that I could go out and do what I wanted, do something bigger. That’s when I knew I would go to culinary school.”

The Hammond native enrolled at Louisiana Culinary Institute based on its accolades and reputation. “I considered going out of state, but LCI was the first search that popped up. Learning about what they do and what they’ve done, I immediately applied there,” says Chris after deciding to enroll in culinary school .

Having several years of experience in the industry, Chris’s tenure at LCI was different from that of most students. “I learned a lot. I was able to take a lot of what I already knew, refine it, and sharpen my skills.”

When it comes to the culinary world, Chris recommends that you try everything. “There was a lot that I didn’t want to do when I started working in kitchens. Just go out there and experience everything. When I was at LCI, I had the opportunity to cook at The Masters . I was ‘iffy’ about it, but I had a great experience. I was ‘iffy’ about going to Disney , but when you go and do new things, you will learn so many new things.”

After graduation, Chris and his friend Tyson, an LCI alum , decided to pursue opportunities outside of Louisiana. “I had worked in a few kitchens in Hammond, and I wanted to do more. We interviewed at Disney 3 years ago. I started at Victoria and Albert’s at the Grand Floridian. It was supposed to be for three months. After a couple of weeks, I was offered a full-time position.”

This experience has opened Chris’s eyes to different possibilities. “We do so many different things. We use so many different techniques with so many exotic ingredients. There’s a lot that I didn’t know was possible, and I’m always learning something new,” says Chris.

With his experience and success at Victoria and Albert’s, Chris also went back to school at LCI to earn his Hospitality and Culinary Management degree . “I would like to open my own place, but right now, I’m getting great experience, and we are aiming for two Michelin stars next year.”

Changing Majors in College to Culinary School: Deona Cavalier’s Student Spotlight

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 21 Nov 2024 15:53:07 GMT

"I've loved to cook since I was a kid. I have always been in the kitchen with my Mama. It made me happy," remembers Deona Cavalier, a current LCI student in the savory program . It's this interest that led her to Louisiana Culinary Institute. The Baton Rouge native considered a different educational path, but her passion led her back home to the premier culinary school in the nation.

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"The older I got, the more I realized that I really like cooking. I started at UL and majored in biology, but quickly knew that I didn't want to do that." At this point, Deona came home and thought about what she really wanted to do. "Every time I thought about it, it came back to cooking.

Why Choose Louisiana Culinary Institute?

Deona wanted to go close to home for culinary school, and while she considered some other options, LCI was the clear choice. " LCI is the top culinary school in the nation , that's going to look good on a resume, and it's been the perfect fit."

What are the Challenges of Culinary School?

When it comes to any type of higher learning, there are always going to be challenges and lessons to be learned. However, with the right focus and grit, these lessons can make you better. "For me, it's been the math aspect of cooking . I've always been good at math, but the cost control part has been tricky. The more I do it, the easier it gets."

What are the Benefits of Culinary School?

Even after a lifetime of cooking and approaching a culinary school degree , there is always something to learn. For Deona, the baking portion of her curriculum has been exactly that. "I'm glad they included baking lessons with the savory program. I can make biscuits, cake, icing, and more."

What is some Advice for Someone Considering Culinary School?

For those considering an education and career in the culinary field , trusting yourself and your desire to become a chef is the most important thing. "Just do it, don't be scared, and you'll be surprised how much you really enjoy it. This school takes everything to another level. Don't be scared, go for it," says Deona.

While Deona wraps up her education at LCI , she is excited to take her next steps, which include things out of the kitchen. Owning a catering business is on Deona's horizon, but sharing her love of food and cooking is another important avenue. "I would like to write a cookbook series and create kitchenware, equipment, spice blends, and sauces as well."

Follow Deona and apply for culinary school at Louisiana Culinary Institute today.

Changing Careers and Enrolling in Culinary School: Jessica Meyers’ Student Spotlight

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 31 Oct 2024 21:24:45 GMT

After 30 years as a dental assistant and a lifetime of having no interest in cooking, Jessica Meyers, a current Louisiana Culinary Institute student, is enjoying every second of culinary school. “It’s a weird story. I’ve hated cooking all of my life. I always thought it was a chore; I would make Hamburger Helper for my sons,” remembers Jessica. It was when she met her husband that she began to dabble more in the kitchen and began to enjoy it. “I discovered that cooking can be really fun, and the more I did, the more I loved it."

Making a Career Change to the Culinary Arts

Her start in the dental field was very similar to her entrance into the culinary world. “I had a friend who was in dental care, and they had an opening. I didn’t have any experience, but I was trained on the job. I ended up doing orthodontics, oral surgery, and general dentistry. But my last boss told me that if he weren’t a dentist, he would be a chef,” says Jessica. It was this conversation that led her down the path toward considering a career as a chef . “We would talk about food all the time, and he put that idea in my head.”

It was when her favorite boss retired that Jessica decided to retire as well. “I decided I’m not ready for more work. I want to do something that I really love, and cooking was it.” Jessica enrolled at LCI in May of 2024. “I told my husband that I wanted to go to culinary school and be a chef. I love cooking, and I think I make really good stuff.”

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Challenges for Culinary School Students

“The best decision I have ever made.” These are Jessica’s words since stepping into her first class at LCI in May. “I love this school.” However, learning to do the things that you love is never without its challenges. “I expected everything to be challenging. I’ve learned so much, but understanding the proper techniques, doing things the right way, and why they need to be done that way has been a big eye-opener for me.”

While Jessica is in the savory or advanced culinary arts degree program , the baking courses have posed another challenge that she is persevering through. “Baking is a little more challenging for me. I’m doing it, and I’m doing it okay, but it has been my biggest challenge.”

Benefits of Enrolling in Culinary School

While culinary school provides the skills, experience, and resources needed to pursue a career as a chef, it also offers opportunities that expand beyond the kitchen. “Time management is huge. At home, I just take my time, but you can’t do that when you are on a tight schedule in a commercial kitchen with customers.” Learning from one’s mistakes is another big takeaway from Jessica. While mistakes will happen, understanding what happened and why through culinary training is essential. “Having a better understanding of how things work has been very helpful. I would mess up a lot cooking at home and not know why. Learning new and correct techniques has been very beneficial.”

Advice for Making a Career Change into Culinary Arts

Making any change can be stressful, and making a drastic change in a career is a huge step. “It’s very scary. I went from doing something that I knew very well into something that I didn’t but wanted to.” Having all of the information and finding the right destination is the most important part of pursuing a career in the culinary arts . “The school (Louisiana Culinary Institute) is so amazing about teaching you everything that you need to know. You need to jump in and do it,” says Jessica. “Follow your heart, jump in and do it. I wish I had done it years ago. It’s the best decision I’ve ever made.”

Plans and Goals After Graduating from Culinary School

As a new culinary student and one who has had a career outside of the industry, planning for your future with a culinary arts degree can be a big question. “They ask us where we want to go, and I had no idea there were so many avenues for a career.” Jessica’s goal is to create and serve the type of food that she likes, comfort food. “I’m open to anything from a private chef to catering. I’m very open-minded, but the ultimate would be to have my own place and share what I create.”

As far as her sons are concerned, since she found a love for cooking, “At first they couldn’t believe it. Now, the things I cook for them when they come over, they are just amazed.”

Earning Your Culinary Degree: Why LCI is the Best Place to Pursue a Culinary Education

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 23 Oct 2024 15:40:26 GMT

When considering where to pursue a culinary education , location plays a huge role. The local food culture, access to experienced chefs, and potential career opportunities all factor into what makes a culinary school experience exceptional. Louisiana, with its rich culinary heritage and vibrant food scene, offers all of these in abundance. Here’s why LCI stands out as the best place to earn a culinary degree in Louisiana.

Expand Your Culinary Skillset With Louisiana’s Diverse Flavors

Few places in the United States can match Louisiana's culinary diversity. Rooted in Creole and Cajun influences, Louisiana cuisine is a harmonious blend of French, Spanish, African, and Native American flavors. Here, students have the opportunity to learn about dishes that are iconic not just in the state, but across the globe. Exposure to a wide variety of cuisines helps students develop a diverse set of cooking techniques and flavor profiles, making Louisiana an ideal place to grow as a chef. In a highly competitive industry, culinary professionals who are skilled in a range of techniques and global cuisines have a competitive edge and are more likely to succeed.

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Learn From Chefs at a Top Culinary School

Louisiana Culinary Institute (LCI) has earned the distinction of being ranked the number one culinary school in the nation, making it a premier destination for aspiring chefs who seek to excel in the culinary arts. Our program is designed to offer far more than just classroom instruction—it’s an immersive experience that connects students with the rich culinary heritage of Louisiana. Through hands-on learning and direct mentorship from experienced chef instructors , students gain invaluable insights into the art of cooking while learning how to preserve and innovate Louisiana’s iconic culinary traditions. The program emphasizes a blend of classic techniques with modern innovation, ensuring graduates are well-equipped to succeed in any kitchen , whether in fine dining, casual eateries, or their own culinary ventures.

Gain Practical Experience With LCI’s Industry Partnerships

LCI understands the value of practical experience and emphasizes experiential learning through internships, externships, and participation in industry events. The school has deep ties to the local culinary industry, with a family of companies that include Bacon and Fig Events and BRQ Restaurant. Students have the opportunity to gain valuable hands-on experience working in the kitchen at BRQ or learn the ins and outs of the hospitality sector while catering LSU home games .

Learning opportunities extend beyond LCI's campus through unique partnerships with leading industry organizations . Students can interview to work at The Masters in Augusta, GA, a prestigious golfing event, where they showcase their culinary talents for high-profile guests in a fast-paced, world-class setting. Additionally, Disney Culinary Program recruiters visit LCI annually to offer internships at Disney’s renowned resorts and restaurants. These opportunities provide real-world experience, helping students refine their skills, build professional networks , and secure future career opportunities before graduating.

Opportunities for Growth in a Vibrant Culinary Scene

Louisiana's vibrant and dynamic food scene offers chefs a wide variety of both pre and post- career opportunities that extend far beyond the traditional restaurant kitchen. The state’s unique culinary culture, paired with its thriving tourism and event industries, provides fertile ground for chefs to explore nontraditional career paths .

Students and recent graduates can participate in exciting industry events, like the Louisiana Restaurant Association Showcase, where they can display their culinary skills and network with top professionals in the food and hospitality industry. Food trucks and pop-up dining experiences, such as Get Your Mom + Dim Sum , started by LCI Alumnus Andrew Lu, give aspiring chefs the freedom to develop their craft and experiment with a fusion of flavors. Many other alumni have gone on to open successful restaurants, work in top kitchens , or compete in professional culinary competitions, such as the Louisiana Seafood Cook-Off , where the winner represents the state in national-level competitions that bring recognition to their culinary expertise and opens doors to further opportunities.

If you’re passionate about food and eager to make your mark in the culinary world, there’s no better place to start your journey than at Louisiana Culinary Institute in Baton Rouge, La. Apply to one of our programs today .

Meet LCI Student John Crochet: Following His Dreams to Becoming a Baker

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 04 Oct 2024 15:01:22 GMT

“I have always loved baking since I was little,” remembers current Louisiana Culinary Institute baking and pastry student John Crochet. However, before John made his way home to Louisiana, he had spent five years working at Disney in Florida, but LCI was the clear choice to begin pursuing his passion for baking .

The Benefits of Other Professional Experiences in the Culinary Industry

Born and raised in New Roads, John spent several years working at Disney World in Orlando. He initially began as a housekeeper before moving onto the attraction side of the park. “It was a whole different world; learning how to interact with people was my favorite part,” remembers John.

Understanding how to work with and interact with all types of people is an important skill, but it becomes especially important in culinary school and a kitchen. However, people skills only go so far. “The minute details of baking are so much more in-depth than I ever thought they would have been, but it’s a fun challenge to learn it all.”

Understanding the Advantages of Chef Instruction in Culinary School

As John realized, the devil is in the details. These details are where he has been focused throughout his baking and pastry curriculum . “Ironing things out that you don’t even notice, things you may be doing wrong, holding something wrong, paying attention to the certain degrees of what you’re doing; I wouldn’t have known if these chefs weren’t coaching me.”

Currently, John works with Bacon and Fig Catering when he is not in class. “Seeing how vast the options are once you are in the industry has been eye-opening. The different places that you get to go and the experiences you have are the best part of it.”

After graduation, John looks to find a bakery and meet many chefs to expand his experiences and influence, moving beyond Louisiana. “Working internationally would be the coolest thing possible. Spain would be top-tier,” says John. For future students, from a current student who didn’t start right after high school, John’s words of wisdom are, “Just go for it. I waited many years. If it’s something you want to do, do it.” The expert faculty at Louisiana Culinary Institute is ready to help you start your culinary education and take the next steps toward becoming a professional chef .

Tre Veillon Alumni Spotlight: A Passionate Career as a Chef

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 30 Sep 2024 16:06:45 GMT

When you spend three years in Hawaii, you learn a lot about food; different types of food, different ways to prepare it, and more. This was the case for Tre Veillon, Louisiana Culinary Institute alumnus and Chef de Cuisine at The Gregory at the Watermark Hotel in Baton Rouge. “My Dad was in the military, and we were stationed in Hawaii. I learned and saw a lot about food. They do inground barbeques. They had food that I had never even seen before, like poi. That’s where my curiosity about food came from,” remembers Tre.

Being from Louisiana and moving around the country showed Tre a variety of flavors, ingredients, cooking techniques, and experiences. The Metairie native ventured to Kentucky, North Carolina, Texas, and Hawaii with his family, but his passion for cooking came from his Mom. “She was always the one cooking for any family gathering, along with my Grandma. My Grandpa would cook the gumbos and turkeys, all the big stuff. I loved how the food is what brought everyone together.”

Ironically, Tre famously said (amongst his family) that he would never work in a kitchen. However, through the ProStart program in high school, he soon changed his mind. “I wanted to take a class where I could eat during school. I never really helped out that much at home cooking meals. But these classes drove the passion into me. We had some competitions through ProStart, and that’s when I truly knew that this is what I wanted to do for the rest of my life.”

Great Team Building Event Ideas in Baton Rouge

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 30 Aug 2024 15:57:37 GMT

Collaboration and teamwork are the cornerstones of every successful organization. However, sometimes achieving these results through workday routines can be complicated. Everyone has their role, their space, and their objectives. Depending on the size and scope of your staff, you may have employees who don’t interact at all or, at the very least, don’t intermingle beyond their professional tasks at hand. Creating opportunities for your team to engage with their co-workers in a different light, a different perspective, and other experiences beyond the walls of your office can go a long way in developing higher levels of collaboration, communication, and, ultimately, productivity. This is where team-building events come in. However, merely scheduling an after-hours outing or skimping on the details won’t provide those synergistic effects you’re looking for. Here are a few keys to getting the most out of your next team-building event .

Have a Common Goal or Objective for Everyone on Your Team

Everyone must be working in the same direction. At the office, while everyone is motivated to do the best work they can, the variance of roles and responsibilities can create a disconnect in prioritization. Allow your team-building event to put everyone on the same page with one path to the same goal. A cooking class or competition is an excellent example of this. Each team gets to work together toward the same outcome instead of being segmented.

Encourage Open Communication During a Team Building Event

Communication is vital in every facet of an organization. It builds trust, it is the foundation of leadership, and it makes teams more effective and efficient. Cooking classes and competitions are great opportunities to work on communication skills from both ends. Whether it’s strategizing a recipe, providing status updates, or anything else, communication is at the forefront of team building.

Recognize Employees and Their Achievements During Team Building Events

Taking your employees out of their element and comfort zone allows them and their co-workers to experience a different side of their personality. It also reveals many unknown skill sets. Recognizing these skills and accomplishments outside of an office setting is a great way to improve morale.

Team Building Events Should Embrace Competition and Celebration

Everyone has a different level of competitiveness. Hosting these different levels of competition and celebrating the fun achievements can be a refreshing and eye-opening experience.

Louisiana Culinary Institute, with its exceptional facilities and resources, offers the perfect environment for promoting teamwork, collaboration, communication, and comradery. The expert team at LCI will work hand-in-hand with you to design and develop the perfect team outing for your organization .

What Skills Will I Learn in Culinary School?: Exploring LCI's Curriculum

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 29 Aug 2024 22:16:50 GMT

Culinary school is much more than just learning how to cook; it's a comprehensive journey that transforms passion for food into a professional craft . Students acquire a diverse set of skills that prepare them for a successful career in the culinary industry. From mastering foundational techniques to developing creative flair, Louisiana Culinary Institute will provide you with the essential tools needed to excel in the competitive world of food.

What Is Included in LCI's Core Curriculum?

At LCI, students begin with a core curriculum designed to lay the foundation for all future chefs. You will dive into the essentials of cooking techniques, from basic knife skills to the principles of grilling, baking, and sautéing. You will learn about various cuisines, food safety, nutrition, and the art of plating. This comprehensive groundwork ensures that regardless of your culinary aspirations, you possess the skills necessary to succeed in any kitchen environment .

As your study progresses, you will explore menu planning and the economics of food, gaining insights into managing a kitchen's resources effectively. You will learn the basics of hospitality and develop a sense of professionalism necessary to work successfully in food service production and supervisory roles.

What Programs of Study are Available at LCI?

While the core curriculum equips students with fundamental skills, LCI also offers specializations that allow aspiring culinary professionals to hone their expertise in specific areas. We offer two programs of study for students, with a focus on either the culinary arts or hospitality and culinary management . Earning your degree in Culinary Arts is further divided into concentrations, allowing you to specialize in advanced culinary arts or advanced baking and pastry . These specialized courses not only provide you with the opportunity to pursue your passions but also give you a competitive edge in the culinary industry. By mastering a niche area, you can set yourself apart and become an expert in a field that is constantly looking for innovative and skilled professionals.

Does LCI Provide Hands-on Training?

Culinary education is not solely confined to the classroom; practical experience is essential to the learning process. Many classes take place in kitchen production labs , providing hands-on experience where you can practice essential cooking techniques, experiment with new recipes, and work under the guidance of experienced chefs . This immersive training will help you build confidence, develop time management skills, and learn how to work efficiently in a high-pressure kitchen setting.

LCI also offers a variety of opportunities for students to immerse themselves in the culinary profession beyond the classroom. One of the most prestigious opportunities is our partnership with The Masters in Augusta, GA, where students have the chance to be hired to work alongside top chefs during the world-renowned golf tournament. Additionally, we collaborate with the Disney Culinary Program, providing students with the unique opportunity to gain hands-on experience in some of the most dynamic and high-volume kitchens in the world. These partnerships not only enhance students' skills but also open doors to networking and career advancement , setting them up for success in the competitive culinary industry.

LCI offers a transformative educational experience that goes beyond basic culinary training. Through a blend of foundational coursework, specialized concentrations, and invaluable hands-on training , LCI prepares students to thrive in the culinary world. Whether you're mastering essential cooking techniques, diving into the intricacies of food management, or gaining real-world experience through prestigious partnerships, LCI equips you with the knowledge, skills, and confidence needed to excel in a dynamic and competitive industry. As you embark on your culinary journey with LCI, you'll not only refine your craft but also set the stage for a successful and fulfilling career in the culinary arts .

Changing Majors in College: Kaleb Holmes’ Culinary Journey

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 23 Aug 2024 13:55:20 GMT

Before enrolling at Louisiana Culinary Institute , Prairieville native Kaleb Holmes was studying radiology. How does one go from preparing to be a radiology technician to a chef? In this case, it all comes down to family and a love for food. “After some time, I realized that radiology wasn’t for me. I’ve always loved food. My Mom and I would always try different things at restaurants. My uncle is a chef, and after we talked about my future and my goals, he suggested culinary school, and I took a chance,” says Kaleb.

When the decision was made to enroll in culinary school, Kaleb considered a few options. However, after researching LCI, the decision was simple. “I live near LCI, and after looking into it and realizing it’s one of the best culinary schools in the nation , it sparked my interest. I had also heard from some friends that they’re very hands-on, and I knew this was the place for me.” Since beginning culinary school, Kaleb has noticed significant development in his skills and confidence. “My experience has been great. All of the chef instructors have been professional; they’re all cool. Seeing my progress since starting, I’m very confident in my skills moving forward.”

The devil is in the details may sound cliché, but these details have stuck out to Kaleb during his tenure at LCI . “The details and hands-on focus during a series of classes that lead to you cooking in the kitchen. We have great, experienced chef instructors.”

A lesson that goes beyond the kitchen is accountability; being a part of a team and knowing that other people depend on you is another valuable part of LCI’s curriculum for Kaleb. “Honestly, waking up early took some getting used to. But it taught me a lot about discipline and the importance of being on time and being there for your team. This is a team environment, and everyone is striving to do their best. We count on one another, and you need to be there to help them out.” This discipline and preparedness is something that Kaleb has taken to heart. “It’s the small things like arriving on time, having your gear ready, and making sure your chef’s coat is nice, and that you have your information ready when it’s time to start,” says Kaleb.

After completing his culinary degree, Kaleb’s goal is to cook for Disney. Louisiana Culinary Institute has a great partnership with Disney . “I can definitely see myself doing the Disney program, I would love to do that. I love Florida, and I’ve always been a huge Disney fan. It would be an honor for me.” Beyond Disney, after gaining more experience, becoming a private chef could be in Kaleb’s future. “I feel like after culinary school, there are still a lot of opportunities for me to learn.”

What Role Does Math Play In Culinary School?

Sun, 28 Jul 2024 14:38:01 GMT

From accurately measuring ingredients to calculating cooking times, math is essential in ensuring recipes turn out perfectly. Chefs rely on math daily to convert units, scale recipes, and manage kitchen inventory and costs. Culinary math involves basic computation skills, fractions, decimals, and even some geometry. Even if math wasn't your strong suit in high school, there's no need to worry about using it in the kitchen. Visualizing these concepts can become much more apparent as you transition from paper to the pan and incorporate hands-on training using these principles every day.

How Will I Use Math in Culinary School?

Basic math skills are used daily in various aspects of cooking and kitchen management . Here are some ways math plays an important role in culinary arts:

Precise Measurement: Accurate measurement of ingredients is essential. You'll need to convert between different units, like cups to ounces or liters to milliliters, and ensure portions are consistent. In baking and pastry arts , where the chemistry of ingredients plays a significant role, even slight deviations can lead to significant changes in the final product.
Scaling Recipes: Adapting recipes to serve a different number of people requires multiplying or dividing ingredient quantities. Understanding proportions and adjusting cook times and temperature is key to maintaining the right balance of flavors and textures.
Cost Control and Budgeting: Calculating food costs, managing budgets, and determining menu prices involve arithmetic and percentages. You need to keep track of expenses to run a profitable kitchen .
Yields and Waste Management: Calculating yields from raw ingredients to cooked portions helps in reducing waste and improving efficiency. You'll need to understand percentages to estimate losses and usable portions.

Does LCI Have Admission Requirements for Math?

Upon completing an application, an admissions officer will contact you to schedule the completion of a math test developed by LCI to assess your understanding of the math principles that you will use during your culinary education.

What Type of Math Courses are Required at LCI?

During your first semester at LCI, you will take a general math course teaching the basics of practical math. You may be able to bypass this requirement if you have attained specific ACT or SAT scores, earned AP credits, or have transfer credits from another college . A second math course focusing on the principles of cost control is also required. Beyond these two courses, the practical application of many mathematical concepts is used in other classes taught throughout your degree program.

What Academic Assistance Does LCI Provide?

LCI is dedicated to ensuring every student can confidently master the essential culinary skills , including math, required in professional kitchens. We understand that math can sometimes feel challenging, which is why we offer a comprehensive academic support system for our students. Instructor-led tutoring is available throughout the week, with additional sessions on Fridays. Upon enrollment, every student is assigned a Chef Mentor who provides ongoing advice and guidance. We also offer reasonable accommodations for students needing extra academic support .

Our comprehensive curriculum seamlessly integrates essential culinary skills, writing, and management with the practical math you'll use every day. At Louisiana Culinary Institute , you'll unlock your culinary potential through hands-on training led by seasoned instructors and learn the practical skills that are vital for success in today's dynamic culinary field. We don't just teach you how to cook – we empower you to become a confident and masterful culinary professional. RSVP to an Open House today to learn more about LCI and speak with admissions staff about starting your culinary journey.

From Culinary Student to Culinary Teacher: Meet LCI Alum Katelyn Easlick

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 27 Jun 2024 18:49:06 GMT

South Louisiana native Katelyn Easlick has been surrounded by cooking her entire life. “I come from a family of cooks. We all love to cook. My Dad makes jambalaya, and my Grandma used to make wedding cakes. I’ve always been around it,” says Katelyn. With such a strong influence and passion, it’s no surprise that she ended up at Louisiana Culinary Institute . “I liked LCI because it was a straight shot; I could get there and focus solely on cooking,” remembers Katelyn.

The 2012 LCI alumna has nothing but fond memories of her time in culinary school. “Everything was great. Chef Chris was a great role model. She helped me out a lot, even after I graduated. I could always go to her with questions.” Although with any educational pursuit, the challenges and unexpected experiences are some of the most valuable. “Working with sugar. We had to do a sugar sculpture. Working with hot sugar, blowing it, and molding it, was challenging. It was amazing to do, and something I wouldn’t have been able to do if I didn’t go to that school,” says Katelyn.

One of Katelyn’s favorite parts of her time at LCI was the teaching style that she received from her chef instructors . “It wasn’t all lecture. There would be a lecture for a day and then you were doing hands-on activities the rest of the week to reinforce the information.” This is something that Katelyn has implemented in her role as a ProStart and baking and pastry teacher at Walker High School. “You get to see the results in real-time, and that’s something I bring to my students. We’ll do a day or two of lecture, then we’ll go and we’ll cook, and we’ll bake, and we’ll look at these reactions of what we just talked about. It’s much better than just sitting in a classroom all day looking at a book or a PowerPoint.”

After LCI, but before returning to the classroom as a teacher, Katelyn had a variety of professional roles and experiences in the Baton Rouge area. Her first job after culinary school was at L’auberge. She then moved to Baton Rouge Country Club as a pastry chef before becoming the executive pastry chef at LSU dining. For the past several years, she’s been teaching at Walker High School. “Teaching has given me more time to spend with my family. I get to show kids how to do catering events, food truck wars, and cupcake wars. We do things that get them involved and interested in the industry. Working with ProStart , I’m able to help get my students to LCI as well.”

Using the skills and experiences that she’s learned not only in culinary school, but from her family as well, Katelyn has a true passion for the culinary arts. “I get to show kids what the culinary world is, and how they can make a career out of it. It’s fun, it’s hands-on, and you can build a passion, and that’s what I did.”

Fund Your Louisiana Culinary Arts Degree with TOPS

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 26 Jun 2024 20:53:34 GMT

Attending culinary school fosters creativity, expertise, and a deep understanding of the culinary arts . Graduates emerge with a solid foundation and real-world skills that are globally applicable, allowing them to enter the food service industry in various ways. Pursuing such a degree requires an investment in education, and while the financial aspect can seem daunting, there are numerous options to help you achieve your dreams. If you are a resident of Louisiana, one of these options is TOPS .

What is TOPS?

TOPS, or the Taylor Opportunity Program for Students, is a state-funded scholarship program in Louisiana. It is designed to provide financial assistance to students pursuing postsecondary education within the state to make higher education more accessible and affordable . It covers a portion of the tuition at eligible institutions, including universities, community colleges, and technical schools for residents of Louisiana.

What are the Eligibility Requirements for TOPS?

To qualify for TOPS, you must meet the following eligibility requirements:

Be a U.S. citizen or permanent resident
Meet TOPS Louisiana residency requirements
Complete the required units in the Core curricula for your specific award
Meet minimum Core GPA requirements upon graduation from High School
Meet minimum ACT composite score requirements

How Do I Apply for TOPS?

The first step to applying for TOPS , or any type of financial aid for post-secondary education, is to complete the FAFSA, or Free Application for Federal Student Aid .

We recommend completing your application as early as possible to ensure that your award can be credited to your LCI tuition bill for your first semester. Once you are determined TOPS eligible, your TOPS payments will be made beginning with the first semester you are enrolled as a full-time student in one of our culinary degree programs . Further payments will be made only if you meet the TOPS Continuing Eligibility Requirements.

What Makes LCI the Best Choice to Use My TOPS Award?

LCI offers two Culinary Degree programs earned over an accelerated timeline. While a traditional degree can take 4 years to complete, an Associate’s degree from LCI can be completed in as little as 16 months. We offer three semesters a year, allowing you to begin your study when it is convenient for you. Our knowledgeable staff and seasoned Chef instructors are invested in ensuring you succeed in not only obtaining your degree but also mastering the necessary skills and gaining practical experience to thrive in a culinary career post-graduation. Our programs provide hands-on training, unique real-world experiences , and mentorship from our staff throughout your time at LCI.

As a resident of Louisiana, choosing to earn your culinary degree from LCI can provide you with a multitude of benefits, from the rich culinary heritage and state-of-the-art facility to our strong connections with local restaurants, hotels, and culinary businesses, offering valuable networking opportunities. Choosing to use TOPS to assist in paying for your culinary education can make this exceptional learning experience more affordable and accessible. By combining the benefits of an LCI education with the financial support from TOPS, you can embark on a culinary career equipped with the skills, knowledge, and financial stability to succeed in the dynamic food industry. Apply to LCI today .

LCI Alumni Spotlight: Adam Reeson

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 11 Jun 2024 14:16:16 GMT

“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."

Launching Your Culinary Career: Seven Reasons to Attend Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 14 May 2024 19:07:11 GMT

Attend Louisiana Culinary Institute and unlock your culinary potential while immersing yourself in unparalleled hands-on training within state-of-the-art professional kitchens . Our seasoned instructors will expertly lead you through the techniques utilized by top chefs, ensuring you acquire the practical skills vital for success in the dynamic culinary field. Our faculty and staff, comprised of industry-experienced professionals, will provide unwavering support and guidance throughout your journey.

Enrolling at Louisiana Culinary Institute will give you access to a network of esteemed chefs and establishments that facilitate internships, job placements, and collaborations. Our robust internship and job placement assistance and strong alumni network offer ongoing mentorship and support. As a graduate, you'll become part of a community of accomplished culinary professionals. With our immersive learning environment, dedicated faculty and staff, and valuable networking opportunities, we can pave the way for your thriving culinary career.

Discover the benefits that await you at Louisiana Culinary Institute and why LCI has your recipe for becoming a thriving culinary professional.

Culinary School Alumni Success Stories: Carve Your Culinary Niche With a Degree From LCI

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 26 Apr 2024 12:58:40 GMT

With an associate degree in one or more of LCI's three curriculums , you can embark on a journey that leads to various industries. LCI Alumni have carved out rewarding careers in the culinary field, and their success stories are a testament to the transformative power of a culinary arts degree from LCI . Many have held multiple roles before finding their niche, only attending culinary school after years in a different industry. However, they all credit their time at LCI for equipping them with the skills and knowledge necessary for their current positions.

1. Executive Sous Chef: Brandon Williams always knew he wanted to cook for a living, but his path to becoming a chef was not straightforward. After various roles in different industries, he finally committed to receiving his culinary degree. While still attending LCI, Brandon opened his own catering business. After graduating, he opened a sports bar to learn more about every aspect of the culinary business. Now, he has made history as the first African-American to hold the position of Executive Sous Chef at Churchill Downs .

2. Caterer and Meal Prep Service Owner: Ciara Finley obtained multiple degrees at LCI after transitioning from a 15-year career in the spa and hospitality industry. After graduation, she opened Desiderata Kitchen , a catering service that creates allergen-free foods without sacrificing flavor, inspired by her daughter, who has food and environmental allergies.

3. Chef Instructor: Taking advantage of LCI's Prostart curriculum while still in high school, Colt Patin completed his Advanced Baking and Pastry degree before working his way up to Executive Chef. He now serves as one of LCI's Chef Instructors, sharing his passion for cooking with current students.

“The amount of study this guy puts into his craft is unrelentless. I will never meet this Chef’s level of mastery, but I will forever be grateful for his expert instruction.”

Justin Strickland, former student under Chef Patin

4. Board Member, Consulting Chef, and Entrepreneur: John Reason entered medical retirement after serving for 16 years in the U.S. Army due to injuries he sustained during combat in Iraq. Since completing his culinary degree at LCI, he has worn many hats, serving as a board member for the Louisiana Seafood Promotion and Marketing Board , a consulting chef for Louisiana Seafood Direct Shop, and most recently, an entrepreneur, fulfilling his dream of having his own program, Chef J.P. Outdoors, showcasing his love for hunting, fishing, and cooking.

5. Executive Chef: A passion for cooking and an appetite for knowledge led Nick Thibodeaux to complete degrees in culinary arts, baking and pastry, and hospitality management at LCI . After graduating, he worked as a chef for several well-known local establishments before taking up a short residence at a Bistro in Florence, Italy. Now, back stateside in Lake Charles, LA, he was recently promoted to Executive Chef at Crying Eagle Brewery . In the future, he hopes to develop new hospitality ventures where he can showcase unique dishes infusing the flavors of Louisiana with modern culinary techniques from around the world.

Whether your path to a culinary career begins right out of high school or you decide to take a leap and pursue a new passion later in life, earning an associate degree in culinary arts from LCI can be a game-changer for anyone who aspires to make a career in the culinary arts industry. An associate degree equips you with the skills and connections to explore diverse culinary industries and find the perfect fit for your goals. Experience all LCI has to offer and learn more about our programs when you sign up for an open house .

“Follow your passion, it’s that simple”

Chef Nick Thibodeaux

LCI Alumni Spotlight: Noah Ponjuan

Thu, 25 Apr 2024 18:23:02 GMT

Baton Rouge native and Louisiana Culinary Institute alumnus Noah Ponjuan has found himself far from home but doing what he loves. While New York City has offered a place for him to craft his fine dining skills, the flavors and influence of his southern roots and family’s culture still run deep. Noah is a sous chef at The Musket Room in NYC, an acclaimed Michelin-starred restaurant, but his journey from the Red Stick to the Big Apple began long before he entered the doors of LCI.

“I didn’t grow up knowing I wanted to be a chef but being from South Louisiana, my connection to food was always very powerful,” remembers Noah. Growing up with a father who was a Cuban emigrant and a grandmother who was a home cook meant that he was always around food. “I always loved to eat, but I didn’t connect the dots that I also loved to cook until I was a little bit older.”

Noah’s culinary aspirations began in high school when he took a front-of-the-house position at Bin 77 in Baton Rouge. After working there for a while, on his father's advice, he enrolled in culinary school. “My dad’s a teacher at Episcopal High School in Baton Rouge and he recommended that because I enjoyed working in the restaurant so much, I should try culinary school , and I did.” His experience and connections in the restaurant led him to LCI, which has opened many opportunities. “One of the main benefits of LCI is the range of people and the diversity of people doing many different things,” says Noah.

After graduating, Noah worked at Beausoleil in Baton Rouge under fellow alum Nathan Gresham. “At Beausoleil, I feel like I started to learn how to cook.” When Gresham left for the Broadmoor in Colorado Springs, Noah went on to expand on his culinary experience . “What I learned about myself there, and what a lot of culinary students learn about themselves, is that you get exposed to many things, and you get to find out what you like to do.”

After some time in Colorado, Noah felt it was time for a change. “I talked to my parents, and they bought me a plane ticket to New York to try out at a few different restaurants. At the end of culinary school, I was into the idea of getting into the fine-dining world. I’ve always been interested in the chefs, recipes, and ingredients, but I haven’t been able to experience it. I wanted to be able to be where that stuff was, so I decided to come to New York,” remembers Noah.

His goal was to get his foot in the door at any Michelin Star restaurant he could, which led him to The Modern as a garde manger cook. He learned a lot during this time and worked his way up as the pandemic began. While this was a challenging time as he figured out his next step, Noah found opportunities to learn and be exposed to more of the culinary world, including working in a Chinese restaurant. He eventually landed at The Musket Room. “I feel like I’ve found my culinary home now.” As a sous chef, Noah has taken from his experiences and grown into a leadership role, and he is now finding opportunities to include his own dishes on the menu.

Noah will participate in The Lineup , an opportunity for up-and-coming chefs to demonstrate their talents and passion. This pop-up dinner allows each chef to put their entire vision on display, from the ambiance and music to drinks and the menu. Noah was nominated by The Musket Room’s Executive Chef, Mary Attea. “In early conversations, they were excited about the direction I had in mind and the inspiration behind it.” This dinner is dedicated to his Mom, who has been a huge inspiration.

While Noah may be far from Baton Rouge, the experiences, connections, and skills he learned at Louisiana Culinary Institute and beyond are evident in his creativity and culinary contributions. “At the end of the day, I’d like to have a platform of my own where I can lead people, teach people, and have the opportunity to be creative and share food with people.”

Culinary Job Opportunities: Opening Doors with an Associate Degree From LCI

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 28 Mar 2024 13:15:00 GMT

Pursuing an associate degree in culinary arts from LCI is a journey that leads to a solid foundation of culinary skills and knowledge. Through coursework and hands-on training, you will comprehensively understand various culinary techniques, food preparation methods, and kitchen management principles. Our degree programs include access to opportunities where you will gain practical experience in professional kitchens and make industry connections.

Popular Culinary Positions for Associate Degree Holders

With an associate degree, you are not limited to a single career path. You will have access to a diverse range of positions in the industry, each offering unique opportunities for growth and learning. Some popular roles include:

Chef or Pastry Chef: Many graduates aspire to work as chefs, showcasing their culinary skills by curating restaurant menus and creating flavorful dishes for patrons to enjoy or specializing in creating delicious desserts, pastries, and baked goods.
Restaurant Management: Restaurant Managers ensure that a restaurant's day-to-day operations run smoothly, budgets are managed effectively, customers are satisfied with their dining experience, and the restaurant is profitable.
Catering Manager: Catering Managers oversee the planning and preparation of food and drinks for catering services, including meeting budgetary goals and maintaining food safety standards.

Unconventional Culinary Careers To Consider

While many culinary graduates choose to work in traditional restaurant settings, non-traditional career paths are also available. Some alternative culinary careers include:

Food Stylist: Food stylists work in the media and advertising industry, creating visually appealing food presentations for commercials, print advertisements, and films.
Research and Development Chef: These chefs work in food manufacturing companies, developing new recipes, improving existing products, and ensuring quality control.
Private Chef: Culinary graduates can also work as private chefs for individuals or families, creating customized menus and preparing meals in private residences.

Growth Opportunities and Career Advancement in the Culinary Field

LCI provides the opportunity to complete multiple programs in an expedited period. Upon finishing one culinary program, students frequently transition into another specialization to augment their industry expertise and proficiency. Holding degrees in multiple culinary disciplines enhances your marketability, allowing you to pursue more advanced avenues such as executive chef, restaurant manager or owner, or food and beverage director.

The versatility of an associate degree in culinary arts will allow you to explore various industries and find employment opportunities that align with your interests and goals. With your degree, real-world experience, and connections made while studying at LCI, you can open doors to a future of endless possibilities and career paths.

Transferring to Culinary School: What is Required to Change Schools and Become a Culinary Professional

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 27 Mar 2024 18:40:48 GMT

In the world of college athletics, student-athletes are constantly changing schools, transferring for more playing time. It’s not uncommon for any students at any institution to transition into new programs and different schools, but it is for a much more important reason than playing time. The same is true when pursuing an education in the culinary arts . There are a number of reasons to transfer schools. You may be getting your pre-requisites at one place and are now ready to focus on a culinary curriculum . You could be studying for a different career path, and realize that it’s time to focus on your passion and make it a career. There are a number of other variables and reasons, unique to each student, why you may transfer; and before you consider it, it is important to know what the process entails, and how much of your hard work will accompany you to your new school.

How Do Transfer Credits Work at Louisiana Culinary Institute?

There are a variety of ways that transfer credits can be attributed to your degree program at LCI. Whether they come from an official transcript or testing, here are your transfer credit opportunities.

ACT or SAT Scores for Culinary School Credit

LCI awards credit for the following ACT or SAT scores:

Math 101 – ACT Score, 25 or higher. SAT Quantitative Score, 570 or higher.

English 101 – ACT English Score, 26 or higher, or English score plus a composite score of 53 or higher. SAT Critical Reading Score, 610 or higher.

Official documentation needs to be submitted to the admissions office.

Advanced Placement (AP) Programs for Culinary School Transfer Credit

If you score a 3 on your AP English Language and Composition exam, you will get credit for English 101. If you score a 3 on your AP Calculus AB or BC exam, you will get credit for Math 101. If you score a 3 on your AP Psychology exam, you could be eligible for credit for Psychology 101.

Earned Credits for Culinary School Classes

Official transcripts from accredited institutions or the United States Armed Forces can be submitted for review to determine if any passed classes qualify for transfer credit. These courses need to be directly related to the courses for which credit will be granted.

CLEP Credit for Culinary School Classes

LCI is an open College Level Examination Program (CLEP) testing center. Students who receive the following minimum scores on CLEP subject examinations may be eligible to receive college course credit:

English 101 – American Literature, Analyzing and Interpreting Literature, College Composition Modular, College Composition Modular with Optional Essay, College Composition, English Literature; minimum score of 50.

Math 101 – College Algebra, College Mathematics; minimum score of 50.

HCM 232 – Financial Accounting; minimum score of 50.

So no matter the type of field you were studying, or even if you haven’t begun your post-secondary education, you have the opportunity to hit the ground running on your culinary education. Louisiana Culinary Institute is the premier culinary school in the south. LCI’s state-of-the-art facilities , highly experienced staff, and successful alumni base are all here to make your dreams of a culinary career come true.

Baking and Pastry School: Meet LCI Student Celli McDonald

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 28 Feb 2024 02:19:01 GMT

Celli McDonald has always enjoyed cooking and creating, which is what led her to Louisiana Culinary Institute in August of 2023. When she enrolled in the Advanced Baking and Pastry program at LCI she knew she wanted to learn from the best. “When I looked into culinary schools I simply typed in ‘best culinary schools’ and I found LCI,” remembers Celli.

“I’ve always known that I could cook. I knew I wanted to be a chef when I saw how creative I could be by doing something that I love!” The most rewarding part about her culinary experience so far has been having the opportunity to live out her dream of becoming a pastry chef. But culinary school is not without its challenges. “The most challenging part has been not cutting my hands in knife skills.”

Before enrolling at Louisiana Culinary Institute Celli worked in the restaurant industry for three years. “My favorite thing about culinary arts is the versatility of techniques and highlighting prominent cultural ingredients,” says Celli.

Celli has big plans after graduation. “One of my goals after graduation is to establish myself as a professional pastry chef. I would like to build up my repertoire and clientele.” Her passion, drive, experience, and new knowledge and skills will take her far.

Choosing the Right Cooking School: Academic Support Services for Culinary Students

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 26 Feb 2024 18:06:10 GMT

At Louisiana Culinary Institute, academic excellence is not just a goal; it's a commitment. Recognizing that every student's journey is unique, LCI offers a range of comprehensive academic support services to ensure that each aspiring chef has the tools and resources needed to thrive during their culinary education and beyond. From instructor-led tutoring to personalized chef mentorship programs, LCI goes above and beyond to empower students to reach their full potential.

Instructor-led Tutoring for Culinary Students

One of the cornerstones of academic support at LCI is instructor-led tutoring. Every student has access to extra help during scheduled times throughout the week, with classes intentionally not held on Fridays to accommodate and encourage additional support sessions. These one-on-one sessions allow students to address areas of concern directly with their instructors, ensuring that no question goes unanswered and no challenge goes unmet. Whether it's mastering a complex culinary technique or clarifying a culinary concept, LCI instructors are dedicated to providing the guidance and assistance students need to succeed.

Chef Mentors Offer Additional Educational Assistance

In addition to instructor-led tutoring , each student at LCI is assigned a Chef Mentor upon enrollment. These experienced culinary professionals serve as an invaluable resource, offering individualized support and guidance throughout the program. From providing advice on the technical side of the culinary arts to offering career guidance and industry insights, Chef Mentors play a crucial role in nurturing the talent and ambition of LCI students.

Learning Accommodations and Support for Culinary School

LCI is committed to ensuring that every student has equal access to academic support services. Students who are experiencing academic challenges, require tutoring, or are eligible for accommodations due to a documented learning disability can make arrangements with their instructors, the director, or members of the Student Services Department. LCI will make reasonable accommodations to support student needs and ensure that every student has the opportunity to succeed.

Academic support is at the heart of the educational experience at Louisiana Culinary Institute. Through instructor-led tutoring, chef mentorship programs, and accommodations for student needs, LCI empowers students to overcome challenges, achieve their academic goals , and pursue their passion for culinary arts. With a commitment to excellence and a dedication to student success, LCI is shaping the next generation of culinary leaders, one chef at a time.

Corporate Team Building in Baton Rouge: Why Cooking Classes Are a Great Option

Mon, 19 Feb 2024 21:16:58 GMT

When getting the most out of your team, sometimes a change of scenery and activity can do the trick. Team building exercises and events have proven to be an effective and fun way to bring employees and team members closer together and ultimately enhance organizational performance. Whether seeking to discover the barriers to slow creativity, identify strengths and weaknesses, or improve morale and leadership, organizing these events once or twice a year is a great way to refocus and recharge your organization. Once you embark on a team-building affair, the next step is to decide what activity to do.

While there are several different options, each with unique benefits, taking a culinary class has some distinct advantages. First of all, everyone can do it. Whether you consider yourself a gourmet chef or barely know how to use a microwave, you can learn and enjoy yourself in a cooking class. Other common team-building activities, like a ropes course, can be physically demanding, and it may not be possible to have everyone participate. Here are a few more benefits of a team building cooking class .

Improve Self-Esteem with a Team Building Culinary Class

Culinary classes are perfect for building self-confidence. No matter how much or how little you know, you’ll leave with new skills at the very least. Also, the teamwork in preparing each course creates an excellent environment for personalities of all types to participate together.

Discover Different Strengths Through a Team-Building Cooking Class

While you may know what an individual’s strength is in your office setting, changing the environment to the kitchen can give you a different vantage point. Whether it’s delegation, communication, or organization, seeing others perform in various roles can change your perspective on how people operate.

Enhance Communication Skills During a Team Building Cooking Class

You may already be aware of some communication barriers in your organization. Whether due to shyness or simply a lack of interaction, cooking classes allow all types of personalities to speak, share, and interact with one another.

Use a Culinary Class to Build Camaraderie

A cooking class allows your group to decide and delegate the tasks needed to complete the meal. This opportunity is ideal for building camaraderie as everyone can utilize their strengths and improve interpersonal relationships.

When the time comes to plan your next team-building excursion , the experts at Louisiana Culinary Institute are ready for you. Submit a request, and the experienced staff at LCI will begin to assemble an event for you based on location, date, and group size. The entire outing is customized with a variety of venue and menu options.

What Financial Aid is Available for a Baking and Pastry Degree?

natalie.gunn@louisianaculinary.com (Natalie Major) — Fri, 19 Jan 2024 16:55:08 GMT

Enrolling in a baking and pastry school can be a life-changing opportunity that enhances your culinary abilities and provides access to a lot of opportunities. Beyond the kitchen, the experience of culinary school promotes imagination, proficiency, and a deep comprehension of the science and art involved in baking. Graduates leave with a strong foundation in baking as well as a passion for producing decadent treats that enhance the taste experience. However, before the ingredients come out and the ovens warm up, you may be considering your options for how to pay for your advanced baking and pastry degree.

Financial Aid for Culinary School

Federal financial aid is available for those who qualify. You must complete the Free Application for Federal Student Aid, known as FASFA. This needs to be completed every year you are in school. The expert staff at LCI is well-versed in the financial aid world and will help you navigate this process.

Scholarships for Louisiana Culinary Institute

In addition to financial aid, there are several culinary school scholarships available to students who apply to Louisiana Culinary Institute. Available scholarships include:

Louisiana Restaurant Association Education Foundation (LRAEF) Scholarship Program

This merit-based scholarship program supports the continuing education of individuals pursuing a career in the culinary and/or hospitality industry.

ProStart Excellence Award

Proof of official certification, Certificate of Achievement is required; including proof of the required 400 hours. The ProStart Excellence Award Scholarship is valid for 2 years and is credited directly towards tuition upon enrollment at Louisiana Culinary Institute.

All ProStart Regional and state winners for both the Culinary and Management competitions will receive scholarships for 1st, 2nd and 3rd place in the following amounts.

1st Place $3,000.00 2nd Place $2,000.00 3rd Place $1,000.00

ProStart National Invitational winners are reserved scholarships for 1st through 5th place. This scholarship is available for both Management and Culinary winners and is valid for 2 years.

1st Place $7,500.00 2nd Place $5,000.00 3rd Place $3,500.00 4th Place $2,000.00 5th Place $1,000.00

Modern Mountain “Rise Up” Baking Scholarship

The Modern Mountain "Rise Up" Baking Scholarship is a $1,000 for students looking to pursue a professional career in Baking and Pastry Arts. It was created to support and connect with upcoming bakers, making the pursuit of your professional baking aspirations just a bit easier through financial assistance and one simple-as-can-be application. We'd love to give you a bit of dough to help you start off your first year right!

Culinary and Hospitality Program Scholarship

TigerChef.com will award two $1,000 scholarships each year to current students at an accredited college taking food-related classes.

The James Beard Foundation Scholarship

The James Beard Foundation provides scholarships to food-focused candidates of exceptional talent. Eligible candidates are students studying: culinary arts, baking and pastry, hospitality management, food studies, agriculture, sustainability, and food culture.

National Restaurant Association Education Foundation

This culinary school scholarship is available for students planning for or who are enrolled in post-secondary education focused on cooking, hospitality, or culinary arts.

The American Culinary Federation Education Foundation

This scholarship is offered to post-secondary degree students currently accepted and/or attending an institution with a culinary, pastry, or food service-related major.

Webstraunt Store Culinary and Hospitality Scholarship

This one-time grant is open to students who are currently enrolled or plan to enroll in a culinary arts or hospitality management curriculum.

These scholarships, in addition to the availability of financial aid all make funding and attending culinary school for a baking and pastry degree even easier.

Becoming a Professional Baker: Meet LCI Student Gracey Roberts

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 20 Dec 2023 19:12:50 GMT

With a lifelong passion for baking, current LCI student Gracey Roberts was destined to pursue her dreams with a culinary education. “While I was initially scared to pursue my dreams, I’ve known from a pretty young age that this is what I want to do,” says Gracey. Gracey’s experience with baking stemmed from a tragic event in her life. “My Dad passed away when I was eight. That is when I started to cook with my Mom ALL the time, and I loved it! Baking and cooking became therapeutic for me.”

It was while Gracey was a student at ULL that she felt the urge to apply to Louisiana Culinary Institute. “I always knew LCI was for me. I randomly applied at 1 am one morning and got an email back the next day. Before I knew it, I was interviewing,” remembers Gracey. Today she is finishing her Advanced Baking and Pastry degree at Louisiana Culinary Institute .

Like most students who have attended LCI, Gracey’s favorite aspect of this experience has been the relationships. Relationships with not only fellow students but the chefs as well. “The chefs are all so helpful and knowledgeable. I’ve made great friends that I can confide in so much,” says Gracey.

However, culinary school, as with most new endeavors, is not without its challenges. “The most challenging aspect has been extending myself, and challenging myself to do more in class.” However, experiences like LCI’s kitchen labs make it all worth it. “I love watching the kitchen in action. It’s so intriguing and rewarding!”

As Gracey gets close to finishing her degree at LCI she is excited for what the next chapter holds. “My goal is to own a bread shop! Bread is definitely my favorite thing to work with, and I learned this in Advanced Boulangerie class. This class taught me that you do SO much with such a simple dish.”

Following Your Culinary Passion Through Education: Meet LCI Student Jacob Worley

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 19 Dec 2023 17:17:20 GMT

“Rewarding, fun, interesting, and valuable are all words that I would use to describe my experience here at LCI,” remarks Louisiana Culinary Student Jacob Worley. From an early age, Jacob knew that cooking was something for which he had a passion. The creativity and connection that the culinary arts offer has always been an interest. “I knew from a very young age that being a chef was something I wanted to do with my life. I started young in the kitchen. I would help my Mom with dinner it’s always been something that I’ve loved to do.”

While Jacob is currently in the middle of his pursuit of an Advanced Culinary Arts Degree in LCI’s savory program , his decision about where to pursue his education was not taken lightly. “The reason that I chose LCI is for the personal connections. Being from a small town in Texas, it has been a feeling I’ve grown extremely fond of. You make connections here that will last a lifetime.”

Even with his passion for cooking and learning, culinary school does not come without its challenges, but that’s not a bad thing. “One challenge is the instructors constantly pushing you to the level. While it’s certainly challenging, I wouldn’t want it to be any other way,” says Jacob.

It’s challenges like the one mentioned above that keep Jacob motivated and feed into his love of the culinary arts. “A personal goal of mine is to wake up every day and try and learn something new. My absolute favorite part of the culinary field is the fact that it’s an industry that you can dedicate your entire life to and always have more to learn.”

Jacob is currently working for Bacon & Fig Events . His role there allows him to leverage the skills and knowledge that he’s learned so far, as well as the opportunity to experience other roles in the hospitality and culinary industry. “Bacon and Fig has been a wonderful company to be a part of. Some days I’m helping prepare food, which I love. Other days I’m in a server role, which allows me to sharpen my customer service skills.”

Before enrolling at Louisiana Culinary Institute Jacob wasn’t quite sure what he wanted to do after graduating with his bachelor degree. However, today that path and his goals have become much clearer. “I want to work my way towards being in kitchens centered around fine dining. I love all forms of food, but during my time at LCI, I’ve developed a great appreciation for when food becomes an artistic expression. My goal in life is to get to a point where I can spend my days creating food at that level.”

Application for Culinary School: What is Needed to Attend Louisiana Culinary Institute?

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 30 Nov 2023 15:56:44 GMT

Finishing high school, changing careers, and pursuing new education opportunities are exciting occasions. It’s the end of one chapter and the beginning of an entirely new book, all at the same time. It is also time to seriously consider what this new book will be about. The decision on what to pursue professionally is an important one, and if you have the drive, passion, and desire to become a chef, culinary school can be the perfect table of contents.

A culinary arts degree provides the skills, knowledge, and resources needed to be a successful chef. Whether your interests lie in Advanced Culinary Arts, Baking and Pastry, or Hospitality and Culinary Management, the relationships you develop and networking opportunities can be just as valuable as the lessons learned.

But where do you begin? As an incoming student at Louisiana Culinary Institute , a few prerequisites go into the application process.

Have proof of high school graduation or an equivalent. Acceptable forms of proof include the following: high school diploma, official high school transcript, GED/HISET documentation with scores, or an acceptable home school diploma and state home school approval letter.
Complete an application and pay the non-refundable $25 application fee.
Provide three references that are not related to you who can attest to your professional character.
Complete a short essay (500 words maximum) explaining your desire to obtain a culinary arts degree.
Complete the Louisiana Culinary Institute-developed culinary math test .
Successfully pass the Wonderlic Basic Skills test. (**Required for applicants that do not have official college transcripts showing credit with a grade of ‘C’ or higher in a college-level math or English course.)
Interview with the admissions panel.
Provide proof of citizenship. Two forms of identification are required (birth certificate, driver’s license, social security card, passport, etc.). One form must be a photo ID.

If accepted into the program, a $75 registration fee is required.

Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents. It is accredited by the Commission of the Council on Occupational Education (COE). LCI is also a member of the Louisiana Restaurant Association (LRA). 16-month degree programs are offered in Advanced Culinary Arts, Advanced Baking and Pastry, and Hospitality and Culinary Management. Three semesters, Fall, Spring, and Summer, are available for enrollment.

Pursuing your culinary dreams is only a few steps away.

Hospitality Management Classes: The Benefits of a Hospitality and Culinary Management Degree

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 29 Nov 2023 15:08:07 GMT

Entering the world of cooking is more than just cooking delicious food; it's also about learning the art and science of serving others. A hospitality and culinary management degree offers a thorough education that opens doors to a wide range of options, making it an experience that extends beyond the kitchen.

Comprehensive Culinary and Hospitality Education

A degree in culinary and hospitality management offers a comprehensive education that encompasses the finer points of hospitality as well as culinary skills. For example, the program at Louisiana Culinary Institute makes sure that students graduate with a thorough understanding of culinary arts, menu planning, nutrition, and the fundamentals of running a profitable business.

Hands-On Training Hospitality Training

A degree in hospitality and culinary management requires you to put theory into practice by getting your hands dirty—sometimes quite literally—in a real-world culinary setting. With a focus on practical instruction, Louisiana Culinary Institute offers students the chance to put their skills to use in real-world hospitality environments including hotels and professional kitchens. Graduates will benefit greatly from this hands-on experience as they become ready for the demands of the culinary field.

Culinary and Hospitality Business Management Skills

Beyond the kitchen, a hospitality and culinary management degree gives students the critical business management abilities they need. The Louisiana Culinary Institute's program prepares graduates who are not just culinary specialists but also astute business professionals capable of managing profitable hospitality companies, covering everything from budgeting and financial management to marketing and human resources.

Learn from Hospitality Industry-Experienced Faculty

Industry professionals with years of expertise in the culinary and hospitality sectors are a part of the faculty at Louisiana Culinary Institute . Students who study under instructors who have successfully navigated the industry's difficulties gain insightful knowledge, useful suggestions, and a realistic grasp of what it takes to excel in the culinary field.

Culinary Industry Networking Opportunities

The chance to network inside the profession is one of the many benefits of obtaining a degree in hospitality and culinary management. Like many other respectable schools, Louisiana Culinary Institute gives students access to industry events and relationships. Developing a strong network can lead to future partnerships and career prospects that are interesting.

A Variety of Hospitality and Culinary Career Path Options

Within the broad subject of hospitality , a degree in hospitality and culinary management provides a variety of opportunities and lays the groundwork for a wide range of professional options, including those involving managing a restaurant, entrepreneurship in the food and beverage industry, becoming a chef, and event planning.

A dynamic and fulfilling profession in the culinary arts and hospitality management can be attained by starting the path toward a culinary hospitality degree. Louisiana Culinary Institute provides a curriculum that develops creativity and business acumen in addition to culinary talents.

Culinary Experiences Outside of the Classroom Available at Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 08 Nov 2023 21:24:22 GMT

Are you passionate about food, excited to hone your abilities, and open to incredible experiences outside of the classroom? Louisiana Culinary Institute offers a doorway to a world of extracurricular experiences that can take your culinary education to new heights.

The Masters: A Culinary Green Jacket

While golf enthusiasts anticipate The Masters for its azaleas and pine trees, LCI students and alumni eagerly await the chance to be part of the action. The Masters partners with only three culinary schools in the nation, and LCI is proud to be one of them. The journey to this iconic golf tournament begins with interviews in November and job offers in January.

The experience of working at The Masters is invaluable. It's an opportunity to develop essential skills, from working quickly to improving communication and presentation. The hard work is rewarded with a coveted white chef's coat given by The Masters to recognize outstanding performance.

Stevie Payne, an LCI alumna, describes her experience at The Masters as the "best time of the year," emphasizing the unparalleled networking opportunities. Kevanna Gilmore underlines the importance of working under pressure, making it a unique learning experience. These opportunities can kick-start your culinary career and make it truly exceptional.

The Disney Culinary Program

If you dream of working with one of the world's most admired hospitality companies, Disney Culinary Program might be the perfect opportunity for you. LCI partners with Walt Disney World, allowing students to join this culinary program.

Chef Pauli Milotte, the Culinary Recruiter for Walt Disney World, visits LCI annually to share insights into the program. This presentation is open to LCI alumni, current students, and prospective students. Joining Disney's culinary team provides you with industry experience and transferable skills that can open doors to a magical career.

At Louisiana Culinary Institute, the extracurricular opportunities are as diverse and exciting as the culinary world itself. Whether it's competing at Cannes, donning the legendary white jacket at The Masters, or embarking on a Disney culinary adventure, LCI provides the platform for your culinary dreams to take flight. It's not just an institute; it's a launchpad for culinary excellence.

Earning Multiple Culinary Arts Degrees: Meet Paige Anderson

Tue, 24 Oct 2023 15:53:54 GMT

Hailing from north of Lake Charles, Longville, Louisiana native Paige Anderson has had a passion for cooking and creating since she was a young child. “I believe I was around 5 years old when I started ‘cooking’. It was when I got to stir the rice, water, and salt together in the pot,” remembers Paige. Fast forward to today and you’ll find Page in the classrooms and kitchen labs at Louisiana Culinary Institute where she’s in her first year as a baking and pastry student, before pursuing her advanced culinary arts degree .

Before landing in Baton Rouge Paige earned a Bachelor’s degree in Business Administration, with a minor in entrepreneurship from McNeese State University. Knowing she wanted to embark on a culinary educational journey, Paige considered Augustus Escoffier in Austin, Texas. However, the Cajun and Creole offerings at LCI drew her to the Red Stick. “My favorite type of food is the southern comfort food that my Grandma cooks on Sunday, so that class really made the decision for me.” Class, campus, and curriculum options were also key factors in Paige’s decision. “I also came to LCI because it is a smaller school with more one-on-one interaction, and I like the way the classes are set up so that I could get both degrees.”

During her time at LCI Paige has found that working with all of the chefs and getting real-world experience with Bacon and Fig Events has been incredibly valuable. “Paige is a talented and dedicated student. She is always excelling in the kitchen,” remarks Chef Instructor Colt Patin. When it comes to actually performing in the culinary arts, the freedom and creativity have been invaluable. “The creativity and artistic ability that you get to display is my favorite part. While there are some rules to follow, unlike most professions, cooking is something that you can play in and have fun with. It truly is an art form in my opinion.”

While Paige currently works with Bacon and Fig Events, her main focus is on school. After earning both of her culinary arts degrees from LCI she has some big plans. “I hope to go to the Disney internship , but after that I want to go home and open a plate lunch and pastry restaurant in my hometown. I want to spread my love for food and cooking with the community that I have always loved and called ‘home’.”

Holiday Party Venues in Baton Rouge: Tips for Planning a Great Event

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 29 Sep 2023 17:21:19 GMT

Company celebrations are a great way to recognize achievements and reinforce team ties. A well-planned event can make all the difference, whether it's a retirement, anniversary, holiday celebration, or just a chance to boost morale. Here are some crucial pointers to make sure your upcoming business party is a huge success.

Plan Ahead for a Seamless Event

When it comes to workplace gatherings , timing is crucial. Starting early is essential whether you're planning a single event or numerous ones throughout the year. Advance planning guarantees the capability to secure your desired venue, arrange for catering and entertainment, and address any potential issues. Additionally, it gives plenty of time to inform participants and confirm their availability.

Accommodate Dietary Preferences and Restrictions

Any gathering revolves around food, especially in a region like south Louisiana where local cuisine is highly regarded. Consider dietary preferences and limits to make sure that everyone enjoys the menu. To determine the most popular dishes and to account for allergies or intolerances, conduct a survey in an anonymous manner using survey software or email. Prioritize a varied menu that satisfies a range of palates and dietary requirements to ensure everyone has a pleasant and safe dining experience.

Allocate Your Event Budget Wisely

Any corporate event , including company parties, needs a well-considered budget. Determine the priorities for your budget depending on the objectives. Be ready to compromise in other areas if food, entertainment, or presents are required. Create a ranking list of priorities, address them in sequence, and make sure that your expenses are in line with your financial plan to avoid budgetary surprises.

Choose an Offsite Venue for Your Company Party

Even though throwing a party at work may seem handy, it frequently lacks the ideal festive mood. Selecting an off-site location can greatly improve your event. Dedicated event spaces have the tools, the know-how, and the capacity to host events of all sizes. They offer a setting where individuals may decompress, unwind, and have fun away from their workstations and meeting spaces. To make your planning easier, take into account locations that are simple to get to, have enough of parking, and offer catering and entertainment options.

Why is Louisiana Culinary Institute Your Ideal Event Venue?

You need to go no further than Louisiana Culinary Institute if you're looking for a premier location in Louisiana. In order to meet your event demands, our cutting-edge facility includes classrooms, food labs, a media center, and an amphitheater. Our skilled crew has years of experience in organizing, hosting, and planning a variety of events. When it's time for your next corporate event, leave it in the hands of the experts at LCI for a once-in-a-lifetime occasion.

Company parties provide an opportunity to recognize accomplishments, strengthen teamwork, and make lifelong memories. These suggestions will help you organize and carry out a workplace party that surpasses expectations and makes a favorable, long-lasting impression on your workforce. A successful and fun event may be created with careful planning, attention to detail, and the perfect location.

Culinary Academics and Course Information: Experience Your Third Semester of Culinary School

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 25 Sep 2023 20:01:57 GMT

Are you passionate about the culinary arts and ready to embark on a flavorful adventure? The third semester of culinary school at Louisiana Culinary Institute promises to be an exciting and enlightening experience for aspiring chefs. In this blog, we'll take a closer look at the course outline for the third semester, providing you with a glimpse into the world of professional cooking, international cuisine, and the essential skills needed in the culinary industry.

CA 107 - Professional Cooking VII (3 Semester Credit Hours)

In the Fundamentals of Charcuterie and Classic Cold Food Production course, students dive into the fascinating world of charcuterie, a culinary discipline that focuses on the art of preserving and crafting cold meats and sausages. From dry-cured to brine-cured foods, cold and hot smoked delicacies, and fresh, cured, and smoked sausages, you'll learn the techniques and skills needed to create these delectable treats. Moreover, you'll be introduced to the art of making classic chaud-froid and mayonnaise chaud-froid, mastering the use of aspic for pates, terrines, and forcemeats, as well as preparing galantines and ballotines. Additionally, you'll discover the proper handling and cooking methods for foie gras, a delicacy treasured by chefs worldwide.

CA 330 - International Cuisine (2 Semester Credit Hours) - Journey Through Global Flavors

Prepare to embark on a culinary journey around the world in this comprehensive course on international cuisine. Gain insight into the development and history of cuisines from Europe, Africa, the Middle East, Asia, Australia, and Latin America. As you practice recipes from these diverse regions, you'll expand your culinary horizons, exploring new flavors, ingredients, and techniques that will enrich your culinary repertoire.

CA 221 - Restaurant Production IV (1 Semester Credit Hour) - Advanced Kitchen Techniques

Building upon the culinary skills acquired in previous semesters , students continue to hone their cooking techniques. This course emphasizes the preparation of menu items for faculty, staff, and student meal services, offering an opportunity to work with more advanced recipes and ingredients.

CA 231 - Restaurant Service IV (1 Semester Credit Hour) - Mastering Front-of-House Service

In parallel with kitchen production, students further develop their front-of-house service skills. They refine their ability to serve food and beverages, demonstrating proficiency in providing exceptional service to guests.

NUT 201 - Nutrition (2 Semester Credit Hours) - Understanding the Science of Nutrition

A solid understanding of nutrition is fundamental for any culinary professional . This course provides a thorough overview of basic nutrition, including the latest dietary guidelines, menu planning principles, dietary needs, and weight management. Successful completion of the course leads to the opportunity to take the National Restaurant Association Educational Foundation's ManageFirst® certification test.

MAT 102 - Controlling Costs (2 Semester Credit Hours) - Financial Management for Culinary Professionals

Culinary excellence is not only about creating delicious dishes but also about effective cost management. This course delves into the mathematics and decision-making required to control costs within the foodservice industry. Topics include accounting, profitability, and other essential components needed for successful restaurant management.

CA 334 - Molecular Gastronomy (2 Semester Credit Hours) - Exploring Culinary Science

Discover the fascinating world of molecular gastronomy, where food science concepts transform tastes, nutritional values, and textures into innovative dining experiences. Hands-on demonstrations and instructor-led sessions will explore the chemical, physical, and biological changes food undergoes during processing and storage.

CA 333 - Advanced International Cuisine (1 Semester Credit Hour) - Expanding Global Culinary Horizons

Building upon CA 330, this course allows students to explore cuisines from countries not covered in the previous international cuisine course. You'll delve into the history, development, and recipes of Asian cookery, broadening your culinary knowledge and skills.

PSY 201 - Psychology for Leadership (3 Semester Credit Hours) - Psychological Insights for Culinary Leaders

Leadership is an integral part of the culinary industry, and this course delves into the psychology used by leaders and managers in the business world. Topics include psychology for successful leadership, team dynamics, problem-solving, and effective management of personnel.

The third semester curriculum at Louisiana Culinary Institute is a blend of art and science, where aspiring chefs refine their culinary skills, explore global cuisines, and develop the knowledge and leadership qualities needed to excel in the culinary world. It's a journey of culinary discovery that prepares students for the challenges and opportunities that lie ahead in their culinary careers.

Introducing the Culinary Arts Through Education: Meet Tammy Cecil

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 24 Aug 2023 14:53:23 GMT

Tammy Cecil has been a public school educator for over 32 years. Recently Tammy decided to pursue another passion of hers, cooking. “I was blessed to raise three boys with a wonderful husband. All four are very interested in good food and are always willing to make anything that I prepare. My friends and I joke that as mothers and wives, we spend our lives as short-order cooks,” says Tammy. After spending so many years as a teacher, coach, wife, and mother it was time for her to transition into another pursuit. “I couldn’t pass up the opportunity to seriously pursue studying culinary arts.”

Currently, Tammy is enrolled in the savory program at Louisiana Culinary Institute, also referred to as Advanced Culinary Arts . LCI’s accelerated curriculum and variety of concentrations make earning a double culinary arts major a streamlined process. “I’m very interested in adding classes in hospitality management as well,” says Tammy.

After attending several leisure classes at LCI over the years, selecting the premier culinary school of the south was an easy decision. “I was extremely impressed with the passion and the dedication of the chefs and staff at LCI.” The most important aspect of the culinary experience that Tammy was seeking was a focus on the science of food preparation and the “how” and “why” of cooking. “LCI offered those opportunities of hands-on food experiences and in-depth study of food preparation, as well as studies in hospitality management .”

The commitment and passion of the chefs have been Tammy’s favorite aspects so far in her culinary journey. “Every chef in every class brings a true passion for what they are doing and are incredibly experienced in their field.” When Tammy is in class she can bring the lectures and textbooks into reality through follow-ups and hands-on cooking and food prep experiences.

“Tammy has a can-do attitude that makes her open to new processes and techniques without hesitation. This is what the learning environment is about. She gets the value of the experience which will propel her forward in her career,” remarks Chef Chris Nicosia .

As an educator, Tammy continues to be amazed at how much she learns every day. “No matter how much I think I know, I show up for class and realize how much more there is to learn. I go home every day having learned something new, something interesting, and something practical.”

Tammy is currently on an educational sabbatical from teaching but is excited to return to the classroom with her new knowledge, skills, and experience. “I want to commit myself to inspiring young people to re-think their relationship with food and food preparation.” Her parish also has a Pro-Start program that LCI has worked with for years to help high school students get a head start on a culinary career that she plans to work with as well. “There are many opportunities in leisure learning classes, food ministry, and summer camp cafeteria programs in our area where I think I could make a real impact and difference.”

Changing Careers to Follow Your Passion: Meet Mary Frances Daniel

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 26 Jul 2023 17:30:14 GMT

“We’re all going to win together.” This is the mindset that Mary Frances Daniel has when it comes to success. This was her attitude as a collegiate volleyball player, and it has transitioned into the kitchen at Louisiana Culinary Institute . Mary Frances is wrapping up her degree program in the savory concentration and plans to stay to finish her baking and pastry degree next year.

While her first educational direction wasn’t toward the culinary arts, cooking has always been her passion. Mary Frances earned Bachelor’s of Science degree in Mathematics before earning a Master’s of Arts in Urban Education at Rhodes College in Memphis, Tennessee. It was during a student teaching session when some words of wisdom were passed along to pursue her dream. This conversation happened to coincide with her Grandmother’s passing, and Mary Frances knew, “I would do it for her”.

Growing up as an only child, Mary Frances always enjoyed cooking. Learning from her Mom, Dad, and Grandmothers, it quickly became her passion. “We would do our own version of ‘Chopped’, Dad was the judge, and I’d always pick the most elaborate recipes,” recalls Mary Frances. This passion for cooking and creating is what eventually led her to LCI. “I love the food and the passion. This is the real world and where I belong.”

Mary Frances grew up in Tallahassee, Florida, and had visited Louisiana a few times, always feeling a calling. Loving the culture, cuisine, and people, Louisiana Culinary Institute was her first and only choice when it came to selecting a culinary school. “The internship opportunities, specifically the opportunity to work at The Masters are incredible. I got to experience The Masters with my Dad and work behind the scenes. Greens jackets, patrons, every part of it was incredible,” remarks Mary Frances.

While at LCI Mary Frances has thrived through the support of her classmates and chef instructors. “Hearing their knowledge is addicting. They believe in their students.” Another opportunity that she’s taken advantage of is the use LCI’s facilities to continue working on her craft. “I spend time in there on Fridays, working on new sourdough bread. There are so many ways to find joy in the culinary arts .”

Having earned a Master’s degree Mary Frances was prepared for the workload required in culinary school. “Food doesn’t scare me. I was fully present for this opportunity, I felt like I could attack it.”

When it comes to preparing food the best part is seeing the smile on someone’s face when they get to experience what you’ve created. Mary Frances recently made a s’more for a relative visiting from Cuba. She made a homemade marshmallow, craftily put it together, and watching the smile on her face develop in the live photo on her iPhone is what makes all of this worthwhile.

After graduation, and completing her baking and pastry degree, Mary Frances would like to become a personal chef. “Hosting small, intimate gatherings, date nights, and more are the big dream,” says Mary Frances. Until then gaining as much experience, and seeing as many perspectives as possible is her goal. “I would love to work where everything is locally grown and cooked, a farm-to-table restaurant. I love working with bread. My initials are MFD, one day I’d like to open a bakery named MF Dough.”

Baton Rouge Corporate Events Facility: 3 Benefits that LCI Offers

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 21 Jul 2023 16:25:35 GMT

Planning your next event well in advance is always a smart move. While success lies in the details, the most crucial aspect is selecting the ideal venue. Interestingly, larger events and comprehensive meetings not only benefit your employees but also have a positive impact on your bottom line. In fact, a survey conducted by the Association of Public Safety Communications revealed that 96% of small business owners reported a positive return on investment (ROI) for their companies. These events can validate your employees, foster creativity, boost morale, and ultimately leave you with a stronger, more focused team. This is precisely why the Louisiana Culinary Institute (LCI) stands out as the perfect choice for any event. Conveniently located in Baton Rouge, LCI offers much more than just food and a venue.

At LCI, we cater to the thriving businesses, offices, and teams in Louisiana who seek a remarkable experience. Let's delve deeper into what makes LCI's campus the ultimate destination for your annual company events.

Comprehensive Restaurant Kitchen

Food often takes center stage at many events, and LCI boasts a comprehensive restaurant kitchen. Given Louisiana's love for fresh and unique cuisine, what better way to impress your guests and cater to their cravings than hosting an event at a full-service restaurant on-site? You can collaborate with our staff to design an outstanding menu that will delight your guests.

Opportunities for Employee Interaction

According to Gallup, engaged employees outperform disengaged ones by over 202%. This means that employee engagement shouldn't cease once you step out of the office. LCI offers a wide range of leisure classes and team-building activities that can stimulate and motivate your staff.

Amphitheater with a High-End Kitchen

LCI's amphitheater , complete with a high-end, residential-style kitchen, takes any event to the next level. With stadium seating, professional chef demonstrations, state-of-the-art media equipment, and more, we can create a dynamic, interactive, rewarding, and valuable experience for all attendees. Whether you're hosting an awards ceremony, a shareholder presentation, or any other type of exhibition, LCI's amphitheater is the perfect location.

Louisiana Culinary Institute possesses the resources and staff to create an atmosphere that aligns with your team and culture. From leisure classes and team-building activities centered around the culinary arts to our state-of-the-art campus, we have the experience, expertise, and ability to ensure your next corporate event yields substantial benefits. At LCI, it's not just about the venue; it's about the unforgettable experience that accompanies it.

Making the Change from Nursing to Pastry Chef: Meet Jenny Bernard

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 30 Jun 2023 19:17:55 GMT

Jenny Bernard has been studying Advanced Baking and Pastry at Louisiana Culinary Institute since September of 2022. Prior to enrolling at LCI Jenny was a travel nurse. “After three years as a travel nurse I decided it was time to follow my heart and pursue a career in the culinary arts,” says Jenny.

When the time came to choose a culinary school her search began online. “ LCI was the first school I applied to . The website was very informative and the fact that it was still close to home solidified my decision,” remembers Jenny. With dreams of opening a home-based bakery, Jenny knew that LCI would provide the education she needs.

Jenny’s culinary school experience has been a great one, but like any new endeavor, it is not without its challenges. “People seem to think culinary school is a breeze but we all know it’s not. A good work ethic and a ‘get it done’ attitude, even if it’s not your job to do is how I was raised,” says Jenny.

The chef instructors at LCI have been an invaluable aspect of Jenny’s experience as well. “ Each instructor has a different style of teaching and it’s always fun to learn from each of them.” Tapping into her creative side has been another great opportunity and experience for Jenny. “I enjoy baking in the kitchen labs so much! Making meringue is my favorite thing to do,” remarks Jenny about why she loves the culinary arts.

“Jennifer’s exuberance for the culinary profession is infectious. She brings that joy and focus into her kitchen laboratory experiences,” says Chef Instructor Christina Nicosia.

While Jenny currently works at Small Cakes in Baton Rouge, where her favorite thing to do is ice the cupcakes, she already has plans for after her graduation from LCI. “My goal after graduation is to open a home-based bakery. I plan to have a website where orders can be made for pick-up. I want to serve freshly baked breads, pastries, and cakes.”

Applying to Culinary School: LCI Ranked #1 Culinary School in the Nation Again by Multiple Sources

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 07 Jun 2023 15:18:07 GMT

Niche recently released its 2023 list of the best culinary school schools in the United States . Of the over 130 schools ranked, Louisiana Culinary Institute repeated as the top culinary school in the nation. Niche uses a ranking system based on the rigorous analysis of key statistics from the United States Department of Education. This list is compiled using tuition, enrollment data, and student reviews. Recognizing culinary schools from across the nation based on their resources, merit, and reputation provides prospective students with the insight to make the best decision for their education and career.

2023 has seen Louisiana Culinary Institute earn another top honor , this one from University Magazine. University Magazine considers the curriculum, facilities, faculty experience, location, tuition, financial aid opportunities, and alumni success. These institutions are renowned for their exceptional programs, students, staff, facilities, and commitment to success.

About Louisiana Culinary Institute

Family-owned and operated since 2003, the Louisiana Culinary Institute (LCI) is a 2-year college located at 10550 Airline Highway in Baton Rouge, Louisiana. Nationally accredited, it offers Associate of Occupational Studies degree programs with concentrations in Advanced Culinary Arts , Advanced Baking and Pastry , and Hospitality Management.

LCI is a 40,000 square foot, state-of-the-art facility. The modern features include spacious classrooms, including demonstration labs, general education classrooms, and baking labs. LCI’s campus also features a full-service restaurant kitchen, two project kitchens, a restaurant dining room, an amphitheater with a residential kitchen, and a media center.

The not-for-profit LCI Foundation hosts several events each year. The proceeds from each event help create need-based scholarships while feeding the needy, including local food banks and groups like Mighty Moms. LCI also offers facility rental for parties, receptions, commissary needs, and leisure classes that are all open to the public.

Freshman Admissions to Cooking School: How to Begin Your Culinary Education

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 17 May 2023 20:45:16 GMT

Whether you are finishing high school, college, or considering a career change, you are about to make a significant transition. This transition requires serious consideration about what will come next. If cooking has been or is becoming a passion of yours, culinary school can be the perfect destination for your next step. With an intense work ethic, a drive for success, culinary school instruction, and an unshakeable commitment to become a professional chef , you have all the ingredients for a long-lasting and successful culinary career.

A culinary arts degree at Louisiana Culinary Institute provides the skills, knowledge, and resources you’ll need to become a professional chef. Whether your interests lie in Advanced Culinary Arts , Baking and Pastry , or Hospitality Management , the relationships you develop and networking opportunities you take advantage of at Louisiana Culinary Institute will provide a more robust field of professional opportunities.

Louisiana Culinary Institute offers 16-month degree programs in Advanced Culinary Arts, Advanced Baking and Pastry, and Hospitality and Culinary Management. Opportunities to enroll are available in the Fall, Spring, and Summer.

How to Gain Admission to Louisiana Culinary Institute

Prospective students must successfully complete the following eight components of the application process to gain admission into Louisiana Culinary Institute.

Have proof of high school graduation or an equivalent. Acceptable forms of proof include the following: high school diploma, official high school transcript, GED, HISET, high school equivalency documentation, or an acceptable home school certificate.
Complete an application and pay the non-refundable $25 application fee.
Provide three references who can attest to your professional character.
Complete a short essay (500-word maximum) explaining your desire to obtain a culinary arts degree.
Complete the Louisiana Culinary Institute developed culinary math test .
Successfully pass the Wonderlic Basic Skills / COMPASS test. (**Only required for applicants that do not hold an associate degree or higher or have official college transcripts showing credit with a grade of ‘C’ or higher in a college-level math or English course.)
Interview with the admissions panel.
Provide proof of citizenship. Two forms of identification are required (birth certificate, driver’s license, social security card, passport, etc.). One form must be a photo ID.

If accepted into the program, a $75 registration fee is required. Apply now for the next semester and pursue your culinary dreams!

Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents. It is accredited by the Commission of the Council on Education (COE), as well as the American Culinary Federation’s Accrediting Commission. LCI is also a member of the Louisiana Restaurant Association (LRA) and the National Restaurant Association (NRAEF).

Earning Multiple Culinary Degrees: Meet Taylor Pickrom

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 02 May 2023 20:23:08 GMT

LCI alum and current student, Taylor Pickram, has already earned her degree in advanced culinary arts and is now working on her advanced baking and pastry education . “I’ve known I’ve wanted to bake ever since I was a kid,” regards Taylor on her culinary pursuits.

The Houston, Texas native considered a few different culinary schools before deciding on Louisiana Culinary Institute . “I chose LCI because I wanted to experience a new city and a new culture and to see what all the hype was about Louisiana food.”

One of the most rewarding aspects of Taylor’s experience at LCI has being exposed to new and different foods, tastes, and ingredients. “The most interesting and fun part has been being at a school where I’m trying foods I never would have thought about eating or making before,” says Taylor. Beyond the unique cuisine and culinary adventures , the friendships that Taylor has made over the past two years, across a variety of classes, have been invaluable.

“Taylor is a very energetic, highly talented culinary student. She has a personality that will brighten up any room. Always willing to help. I look forward on seeing her grow in this culinary world," says Chef Colt Patin.

While benefits and great experiences are a part of culinary school, true education comes through the challenges of the curriculum. “To be honest, the most challenging thing for me is trying to remember everything without looking at my notes,” remarks Taylor.

“My favorite thing about the culinary arts is that there are really no limitations on what you can create, and you never find yourself boxed in.” After graduation Taylor is excited to take steps toward opening her own business and getting her name out there in the industry.

Culinary School vs. Internet Cooking Classes: The Advantages of In-Person over Virtual Learning

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 18 Apr 2023 21:31:29 GMT

Many colleges and institutions now offer virtual courses as a popular alternative, particularly in the wake of the COVID-19 pandemic. However, online courses are not the greatest choice for culinary schools. Let’s take a closer look at a few of the reasons why virtual classes might not be a good fit for culinary students.

Culinary arts are first and foremost a practical and hands-on subject. Chopping, slicing, and sautéing are just a few of the physically demanding tasks involved in cooking. Learning these skills through a virtual medium is challenging. Even though videos and demonstrations can be seen, students need to put these techniques into practice in order to fully understand them. This is crucial in the culinary arts because a chef’s abilities have a significant impact on their final product's quality.

Second, cooking assignments in culinary schools frequently require teams of students to complete them. It would be challenging for students to collaborate successfully in a virtual environment. Virtual lessons also don’t allow for the same amount of involvement as in-person classes since cooking involves ongoing cooperation and communication. This could result in a breakdown in teamwork, which would then have an impact on the caliber of any project.

Students likely won’t have access to the same tools and ingredients in virtual culinary classes as they would in person, which is another drawback. Modern kitchens with specialized equipment , like at LCI make it easier to learn these skills. Without these resources students can’t fully immerse themselves in the culinary arts, reducing the amount they can learn and experience.

Learning about food safety and sanitation is another crucial component of culinary education. These topics can be learned practically through in-person classes that allow for practicing proper food handling methods and learning how to avoid cross-contamination. This is challenging to duplicate in a virtual environment.

Louisiana Culinary Institute is a 40,000-square-foot, state-of-the-art facility featuring three demonstration labs, spacious classrooms, a full-service kitchen, an amphitheater, and a media center. These resources along with a dedicated faculty and staff, provide everything needed to launch a successful culinary career.

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

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 17 Mar 2023 19:10:34 GMT

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.”

Earning a Culinary Arts Degree: Your Next Steps Toward Becoming a Chef

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 10 Mar 2023 15:00:11 GMT

The path toward becoming a professional chef has many twists and turns. Each route is uniquely different for everyone, in spite of some important commonalities. One key direction along the way is earning a culinary arts degree. The resources, networking opportunities, and skills (both inside and outside of the kitchen) that are available in culinary school have no substitute. Let’s take a closer look at the checkpoints along the way to becoming a professional chef.

Have a Passion to Cook and Create

The passion for cooking and creating and experimenting is essential to a successful and fulfilling career. This is a critical ingredient for becoming a professional chef.

Find a Job Working in a Kitchen

Starting in the industry is a crucial step. Gaining experience and working your way up the ladder is essential to understanding how a kitchen and restaurant operate. While you may begin by washing dishes, opportunities for more appealing tasks will present themselves. This is also an essential part of the process to confirm this is what you want to do.

Complete High School or Have a GED

Education is vital in any pursuit. While the real-life, real-world experience you gain by doing can’t be replaced; neither can the lessons and skills that are taught in high school. To continue down this path, a high school degree or GED is a prerequisite.

Enroll in Culinary School

Now that you’ve identified your passion, gained industry experience, and completed high school, it is time to earn the specialized knowledge that will take you to the next level in culinary school . While a culinary degree isn’t required to become a chef the skills, interactions, and resources that you are exposed to offer a distinct advantage for your future.

Continue Getting Practical Culinary Experience

Practical, professional experience is an integral part of becoming a professional chef. Working in the industry while in culinary school is a great way to supplement the lessons you are learning. Applying them directly and understanding how they fit into actual scenarios can have exponential results in the development of your skills. Learning from different chefs in different environments can make you a more well-rounded, multi-faceted chef.

If you have a passion for creating, culinary school can offer you the tools you need to take it to the next level. Louisiana Culinary Institute is the premier culinary school of the south with a rich history, brilliant alumni network , and provides the highest level of instruction and resources for students and graduates alike.

Gourmet in the Garden 2023: An Evening of Scenery and Culinary Excellence

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 22 Feb 2023 23:42:11 GMT

It’s that time of the year again. The time of the year when the sun stays out later, the temperatures warm up, and everything begins to bloom. These conditions set the perfect stage for an evening at LSU’s beautiful AgCenter botanic gardens , which makes it the perfect time to stroll the grounds and enjoy the finest food and drinks that local restaurants, chefs, and mixologists have to offer.

During this April evening, you’ll be able to enjoy the botanic gardens while savoring local flavors from the top chefs in Baton Rouge’s best restaurants. You will get to experience the extraordinary scenery, food, and drink while meandering through the Steele Burden Memorial Orangery, the rose garden, and the pavilion.

Bring your food-loving friends to savor dishes and cocktails from your favorite Baton Rouge chefs and mixologists. After you've tried them all, vote for your favorite in the People's Choice Awards! All food and drink are included in the price of your ticket .

All proceeds will benefit the Louisiana Culinary Institute Foundation provides assistance to deserving students pursuing their education and a career in the culinary arts, as well as food distribution to local charitable organizations. Join us on April 20th from 6pm to 9pm for Gourmet in The Garden which promises a wonderful evening of food, drinks, competition, and music, all for a great cause.

Turning a Hobby Into a Career: Meet Camry Bradford

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 17 Feb 2023 22:16:35 GMT

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 .

Facility Rental in Baton Rouge: Planning Your Annual Events

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 23 Jan 2023 22:56:30 GMT

While this year’s calendar may have just begun, it’s never too early to layout plans for the year ahead. Whether you host or organize quarterly events, an annual event, or simply have a holiday party at the end of the year, this is a great time to put those pieces in place; beginning with the most important ingredient, the venue. The location and scope of a facility you choose can both limit and expand the opportunities for your next event . This is what makes the offerings at Louisiana Culinary Institute perfect for any event. Centrally located in Baton Rouge, LCI can provide much more than food and a room.

3 Demonstration Labs for Your Next Team Building Event

Make your next event and interactive one. LCI has three demonstration labs where your guests can learn from experts. Whether your goal is to entertain, or team build, this is a great option.

Full-Service Restaurant Kitchen to Host Your Next Event

Of course, many events are centered around a meal. LCI features a full-service restaurant kitchen. Work with the staff to design and craft an ideal menu that you and your guests will enjoy.

Dining Room for 130 Guests is the Perfect Space for a Conference

Expecting a large turnout? LCI’s dining room can be decorated and arranged to accommodate approximately 130 people. This can be a great option for a lot of guests, as well as for presentations, as LCI is equipped with a variety of state-of-the-art media devices.

Amphitheatre for a Great Presentation Space

LCI’s amphitheatre, complete with a high-end, residential style kitchen, can bring any event to the next level.

No matter what you have in mind, the experts at LCI are here to make your next event a memorable one. This state-of-the-art culinary epicenter features other multi-use rooms, and the experienced staff can bring any of your ideas to life.

Choosing the Right Cooking School: LCI Ranked #1 Culinary School in the Nation

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 19 Jan 2023 23:07:55 GMT

Niche recently released its 2023 list of the best culinary school schools in the United States . Of the over 130 schools ranked, Louisiana Culinary Institute came in at number one. Niche uses a ranking system based on the rigorous analysis of key statistics from the United States Department of Education. This list is compiled using tuition, enrollment data, and student reviews. Recognizing culinary schools from across the nation based on their resources, merit, and reputation provides prospective students with the insight to make the best decision for their education and career.

This year LCI improved its overall standing in the top five from other ranking systems to the top position. The premier culinary school of the south is one of two programs in Louisiana that is honored and leads the nation with its stellar reviews from its impressive alumni network and unparalleled career preparation; LCI offers one of the finest culinary educational experiences in the United States.

About Niche

Niche is the market leader in connecting colleges and schools with students and families. With in-depth profiles on every school and college in America, over 140 million reviews and ratings, and powerful search and data tools, Niche helps millions of students and families find and enroll in the right school for them.

Niche’s platform, data, and services help thousands of schools recruit and enroll more best-fit students for schools, school districts, and communities.

About Louisiana Culinary Institute

Family-owned and operated since 2003, the Louisiana Culinary Institute (LCI) is a 2-year college located at 10550 Airline Highway in Baton Rouge, Louisiana. Nationally accredited, it offers Associate of Occupational Studies degree programs with concentrations in Advanced Culinary Arts, Advanced Baking and Pastry, and Hospitality Management.

LCI Alumni Spotlight: Brandon Williams

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 13 Jan 2023 18:52:34 GMT

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.”

Reasons to Attend Culinary School: 4 Benefits of Earning a Culinary Arts Degree

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 16 Dec 2022 16:39:25 GMT

A career in the restaurant industry can be a rewarding one. From the fulfillment of creating and sharing with others to the opportunity of doing something that you’re passionate about, the culinary arts sector checks all of these boxes and more. But how do you launch a career as a professional chef ? While commitment, experience, and dedication are all important factors, education is also an essential ingredient to establishing a successful culinary career; and that all begins enrolling in the right culinary school. Here are four benefits of attending culinary school.

Learn How to Cook and Create

Obviously, the most essential thing that you can learn in culinary is cooking. Whether you’ve been cooking for years or are new to the kitchen, there are proper ways to do things in a commercial kitchen and in a restaurant setting. These skills range across various genres and facets of the culinary and hospitality landscape. Culinary math, knife skills, baking and pastry principles , and many other restaurant management lessons are taught in culinary school.

Gain Real-World Culinary Experience

At Louisiana Culinary Institute, you are trained by professional chefs in state-of-the-art commercial kitchens and cooking labs. Furthermore, you have access to a network of partners, LCI alumni , and others to experience the real-world life of a chef in a professional environment. Whether you opt to work as a sous chef at one of the area’s many restaurants, or in other positions adjacent to the industry, you have the opportunity to exponentially grow the developing skill sets that will prepare you for life as a chef after graduation.

Culinary Networking Opportunities

As mentioned above, staff, faculty, alumni, and your fellow students provide a beneficial networking opportunity. These relationships can span years and decades, leading to new, different, and prosperous friendships and business prospects. Culinary school features a wide variety of people from many different walks and stages of life. This diverse environment offers invaluable connections and bonds that last far beyond your years in culinary school.

Have the Skills to Start Your Own Business and Restaurant

At Louisiana Culinary Institute, the premier culinary school in the south and top-ranked culinary school in the nation, it is understood that in order to be a successful chef, more than cooking lessons are necessary. This is why LCI offers a full-fledged curriculum that features math, accounting, English, and entrepreneurship classes. These skills are essential for passionate, driven chefs to one day successfully open and run their own businesses.

If you envision yourself following your creativity and establishing a career in the culinary industry, the first step begins with culinary school. Louisiana Culinary Institute offers 16-month, accelerated programs in three concentrations: advanced culinary arts , advanced baking and pastry, and hospitality and culinary management .

Out-of-State Culinary Schools: Why Choose Louisiana Culinary Institute?

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 23 Nov 2022 15:26:34 GMT

Kenneth Amerson has always enjoyed cooking. His creativity and time spent in the kitchen began when he was growing up in Alabama, cooking with and for his family. However, it was a little over two years ago when he recognized this as his true calling and began looking into culinary school. “I was convinced that I knew that this is what I wanted to do,” says Kenneth.

Kenneth considered a few different culinary schools like the Culinary Institute of America in New York, and a few different schools in Florida, but Louisiana Culinary Institute ultimately won him over. “I have family in Louisiana and really enjoy the southern, homey feel and culture at LCI.” In fact, Louisiana Culinary Institute’s own Chef Colt Patin inspired Kenneth to attend the school. “Chef Colt creates a lot of creative Cajun and Creole dishes, and that’s what I’m really interested in.”

“Kenneth is hard working, motivated, and is always trying to perfect this craft. I look forward on Fridays, especially when he is helping make the biscuits. He is in the beginning of his culinary career, but I know that down the line it will become a very successful one,” says Chef Colt Patin.

As with any new place, meeting people can be an intimidating experience. While anxious about this aspect of culinary school, it quickly became one of Kenneth’s favorite parts of class. “Working together as a team and making new friends has been a great thing.” On the other hand, learning how to navigate through a commercial kitchen and understand different terms, and learn how to operate the equipment had its learning curve.

“My favorite part of cooking is delivering the final product. I love getting feedback and opinions, and most importantly, serving people,” says Kenneth. Learning the ins and outs of culinary strategy at LCI is making him even better at doing what he loves. While he currently picks up part-time catering jobs when he can he ultimately wants to open his own restaurant. After graduation, he looks forward to working and learning as much as he can. “Ideally after school, I’d like to work as a chef on a cruise ship and am looking into those opportunities to get as much experience as possible.”

LCI Alumni Spotlight: Nick Thibodeaux

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 21 Oct 2022 15:45:21 GMT

Growing up in southwest Louisiana near Jennings and Lake Charles, Nick Thibodeaux’s passion for cooking and creating was realized early on. “It (cooking) is all I’ve ever wanted to do. Since I was six or seven I loved cooking with my grandparents,” remembers Nick. When the time came to pursue a culinary education Nick felt right at home at Louisiana Culinary Institute. While he briefly considered Nicholls State University’s culinary program, it was the family environment and warm admissions process that made LCI the right choice. Three culinary degrees later and international experience, Nick is now the Executive Chef at Crying Eagle Brewery in Lake Charles, Louisiana.

Nick began his career at LCI in the savory program before completing his hospitality management and baking and pastry degrees . “Every instructor interacted differently with us and had their own unique ways to teach and push us.” After graduation, Nick worked as a sous chef at the Country Club of Louisiana before working at the Watermark Hotel’s Gregory restaurant. After his stint at the Watermark, Nick spent four months at TouchBistro Toscano in Florence, Italy.

For the past two years Nick Thibodeaux has been a chef at Crying Eagle Brewery in Lake Charles and now serves as their bistro’s executive chef. “With his promotion, Chef Nick will execute his style and vision for Crying Eagle through the addition of several dishes such as his Southern take on Nashville Hot Chicken. Chef Nick’s approach utilizes Tabasco peppers from the production of the world-renowned Tabasco Sauce to create a unique southern edition,” remarks Saige Mestayer of Crying Eagle Brewery.

Nick’s vision for the future of Crying Eagle is to transform the Brewery into a more upscale pub with a modern American southern feel. ”With my southwest Louisiana heritage and the knowledge I gained in Italy, I plan to create unique dishes combining experiences abroad while utilizing the styles, flavors, and traditions of Louisiana cuisine.”

In addition to his new role as executive Chef Nick is also working on his MBA. For those considering a career in the culinary world, he has some words of wisdom, “follow your passion, it’s that simple.” Nick has followed his, and it has taken him around the world and back home to a place where he can put his passion to work. Nick is excited to use his knowledge, experience, and education to develop new hospitality ventures in the future.

Baking Education: 4 Tips for Choosing the Best Culinary School

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 14 Oct 2022 13:43:06 GMT

One of the biggest decisions you’ll ever make is what you want to do for a career. This is something you’ll spend countless hours doing and will provide a living for you and your family; definitely a major decision. And once you decide what you would like to do professionally, there will be a few things you need to do to get there. At the top of that list is education; the opportunity to learn the skills necessary for any given trade. Now there are a number of avenues one can take when it comes to getting an education in a certain field and earning a degree. With so many choices, it’s vital to understand what is important and what to prioritize when it comes to choosing a school. This is especially true for the culinary arts. So, if your dream is to become a pastry chef here are four things to look for when choosing a culinary school.

A Proven Track Record of Culinary Graduate Success

Just as in other educational programs, attending an institution with a proven track record of teaching and training successful students and professionals is key to your future success. Look for a program that boasts high graduation and employment rates. Schools with strong industry reputations can provide access and opportunities for long-term career success and high salaries. Also look for a program that has a large, successful alumni network .

Modern Culinary Facilities

Just as you wouldn’t want to learn on a typewriter today or use a slide rule instead of a calculator; the facilities at your culinary school should be updated , preparing you to step into a kitchen as a professional. LCI features a variety of classroom and lab facilities allowing students to experience and learn on relevant and applicable platforms.

Hands-on Culinary Experience

This is an essential quality for your culinary school of choice. Receiving a food-focused business education will give you the skills and knowledge to be successful in any segment of the food industry. This is achieved through a diverse curriculum with extensive in-kitchen instruction hours. Depending on the concentration you choose at LCI, each program features a major component of lab hours, providing the hands-on experience necessary for professional success.

An Experienced, Accomplished, and Diverse Culinary Faculty

Getting as many perspectives as possible can be an invaluable opportunity, providing insight for decision-making and enhancing your educational experience. With a curriculum that blends culinary arts with business, mathematics, and leadership courses; each featuring a balance of business and culinary professionals provides a well-rounded education. The staff at LCI comes from a variety of backgrounds and offers expertise in each element of the culinary arts and hospitality management world.

Louisiana Culinary Institute is the premier culinary school in the south. LCI’s state-of-the-art facilities, highly experienced staff, and successful alumni base are all here to make your dreams of a culinary career come true.

How Can Culinary School Turn Your Passion into a Career?

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 26 Sep 2022 14:46:31 GMT

What started with a goal of developing a new skill that she could pass on to her future children, baking chocolate chip cookies, has developed into a passion and education for Kacie Russell. 25 years later she finds herself in her second semester of Louisiana Culinary Institute’s savory - advanced culinary arts program and plans to return to complete the advanced baking and pastry curriculum .

When Kacie was making the decision to attend culinary school, LCI was her first choice. “I was drawn to the small culinary campus and the opportunity for one-on-one instruction was important to me.” One of the most valuable parts of Kacie’s experience so far has been the interaction with her instructors. “The chefs give you validation. They highlight what you’re doing well and provide lessons on your skills,” says Kacie.

On the other hand, learning doesn’t come without its challenges. “Learning all of the information, and how to use it to instantly implement our skills has been intimidating,” says Kacie. “I’m nervous about our first kitchen lab.”

“Kacie is a perfectionist, extremely determined, and has a strong propensity to learn,” says Chef David Tiner.

While Kacie didn’t start this journey with any career goals, she can see herself opening a bakery with her new skills. “I want to put a smile on someone’s face.”

Corporate Event Facility Rental in Baton Rouge: New Trends for Your Next Event

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 20 Sep 2022 20:42:47 GMT

Corporate events require a lot of resources. Time, money, energy, and more all go into planning, preparing, and executing every event, big or small. One of the most important considerations is venue selection . This decision creates a ripple effect for every other facet of the event. Depending on the goals and objectives of your plans, everything from catering to technology and beyond will be directly affected by the venue you select. Furthermore, as times change so do event formats, logistics, and options. You won’t host the same event this year that you did 10 years ago because demands and expectations have changed. In fact, some of the things you consider for your next event may not have been thought of or available as recently as your last one. Here are a few event venue trends you may want to include the next time that you host.

Flexible Event Spaces

Conferences, events, trade shows and more have evolved beyond simply having tables and booths in a stuffy space. A venue that can be arranged and organized to promote interaction will provide you with many different options that can improve the flow and functionality of your event.

Sustainable Event Spaces

People are rethinking the logistics of events, particularly when it comes to their impact on the environment. While green initiatives are important, they can also provide opportunities to streamline operations and support other local businesses. A few ways to enhance the sustainability of your next event are:

Reducing or replacing plastic bags, straws, stirrers, cups, etc. with paper and other products.
Offer food and beverage options that are locally sourced.
Organize transportation for attendees with ride-sharing companies to reduce traffic.

Remote Communication Capabilities

Now more than ever, having the ability to see and speak to someone remotely is vital. From staying in touch with friends and family to conducting business without being face to face, and even while hosting events, being able to offer the experience far and wide is becoming more necessary. Whether you are accommodating attendees that aren’t able to travel, employees that already work remotely, or simply want to expand the offerings of your event to more in an affordable way, video conferencing software like Zoom and others make it possible. Your venue should have the capability to allow you to expand your event beyond its walls.

These are only a few things that are growing in popularity as companies plan future events. The state-of-the-art facility and experienced, expert staff at Louisiana Culinary Institute are here to help make your next event the best one yet.

Culinary Student Awards: Why a James Beard Foundation Scholarship Winner Chose LCI

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 12 Sep 2022 18:47:09 GMT

One of the most prestigious culinary scholarship awards is the James M. Beard Foundation Scholarship. Students and culinary professionals from across the country apply for this award that is meant to further their education through an accredited culinary education curriculum. This year, one of the 2022 winners was none other than LCI’s own Pierce Ziebarth. Ziebarth also received the Louisiana Seafood Scholarship.

Pierce discovered his love of cooking through his Italian grandmother. She instilled in him a love and passion for creating meals for people to enjoy. You could always find Pierce in the kitchen helping his grandmother prepare spaghetti every weekend. When she unexpectedly passed away in 2016, he stepped away from the kitchen.

It wasn’t until the summer of 2021 that he felt the need to find solace in something that he loves doing. While studying criminal justice at Southeastern Louisiana University through COVID-19 forced online courses, working as a server, and cheerleading for the Lions, he knew it was time for him to focus on what was most important to him and rediscover his true passion. This journey led him right back into the kitchen. “The kitchen became my haven and my therapy, and I slowly fell in love with it and discovered the passion that my grandmother instilled in me. I knew I had to make food and cook for others and provide the same joy that my grandmother gave to me,” remembers Pierce.

Pierce is currently in the final stages of Louisiana Culinary Institute’s baking and pastry program and will complete the “savory” curriculum next. While Pierce eventually ended up at LCI to begin his culinary career, he considered 15 different culinary programs. “I’m a true believer in doing your research and finding the perfect place, and once I stepped foot on LCI’s campus for a tour, I knew I was home.”

“Pierce is a self-motivated student always striving to hone his skills in the bread and pastry industry. He loves experimenting with sour dough breads. Keeping on this path, I look forward on watching his career grow,” says Chef Colt Patin.

Through his experience at LCI, one of the most rewarding parts is being to create and enjoy food that you otherwise wouldn’t think is possible. “You see pictures in magazines or on websites and you think that looks impossible, but you get the opportunity to try and succeed.” His favorite part about the culinary art world is experiencing the joy that you bring to someone by giving them great food. “When you feed someone tasty food it changes their mood and changes their day; being a part of that is my favorite part of the process.”

After graduating from Louisiana Culinary Institute with his second culinary degree Pierce plans to venture and gain any experience that he can in the culinary industry, as well as travel to broaden his perspective. “Eventually I would like to run a Michelin star restaurant or be an executive chef for a high-end hotel or resort.”

Preparing for a Career as a Professional Chef Through Culinary School

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 26 Aug 2022 17:51:10 GMT

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.

Post-Military Education Options: The Benefits of a Culinary Experience

Mon, 23 May 2022 20:48:58 GMT

Shaekia Grant has been inspired to create and help others since she was a young child. From memories of cooking with her mother when she was to five years old, to serving her country for over three and half years in the Navy, her passion to create and care for others has never waned. After being honorably discharged from the United States Navy she considered pursuing a degree in the medical field. However, her enjoyment of being in the kitchen led her to culinary school. “Let’s make this a career instead of a hobby,” said Grant.

Louisiana Culinary Institute was her first and only choice as she returned to Louisiana from Tennessee. She is currently completing her degree in LCI’s savory program, having already graduated with a degree in Advanced Baking and Pastry . “Culinary school has truly opened my eyes to how creative I can be by understanding the art and science of cooking. Meeting everyone from the instructors to the other students has revealed the chemistry of putting everything together.”

One of the biggest surprises after completing her baking and pastry degree has been how much she enjoys the savory side of the curriculum . “It has really opened my eyes to what goes into creating different tastes. I want to challenge myself to see what new things I can create,” says Shaekia. “Shaekia is not afraid of getting her hands dirty. There is not a challenge she will back down from in the kitchen. She has the drive to make it far in this industry and will succeed in whatever path she chooses,” says Chef Dave Tiner

While Shaekia has always had an interest in baking, it was her own personal and family health history that led her to pursue the savory side of LCI, and her post education goals. After graduation Shaekia would like to open a food truck, and eventually a restaurant that offers vegan meal and treat options for those with different intolerances. “As someone who is lactose intolerant, I want to offer easy to find meals for people with different dietary limitations and allergies. I’m currently working on a sugarless cookie recipe for my grandmother who is diabetic. That was a big motivator for me to go into the savory side, so I can create all kinds of safe and tasty recipes, not just desserts.”

Financial Aid for Culinary School: Paying for Your Culinary Career

Fri, 13 May 2022 19:56:08 GMT

The world of the culinary arts has opened doors to some of the most creative minds around. Working in the culinary field has many benefits. The skills you develop are applicable in the real world. Moreover, those skills are applicable anywhere in the world, providing the opportunity to travel, and to tap into your creativity as cooking is as much of an art as it is a science. A culinary degree also gives you the chance to follow your passion, allowing you to earn a living doing what you love through a number of different outlets.

However, in order to get to where you want to be, you’ll need to invest in the education that will make it possible to succeed. While the world’s best chefs are often treated like rock stars, even the biggest rock stars needed guitar lessons to get started. That means culinary school. Even though the thought of investing in culinary school may seem financially daunting, there are options to make it easier. Here are four ways to financially make your culinary school dreams come true .

Federal Grants and Scholarships for Culinary School

The Free Application for Federal Student Aid is a great first step for anyone looking to pursue an education. FASFA can be completed online through your institution’s website or on the FASFA website. The purpose of FASFA is to determine eligibility for grants, loans, and work-study funds for those attending college or career school.

Outside Grants and Scholarships for Culinary School

If students find themselves without any federal aid after submitting the FASFA form, there is still hope. Many schools offer a resource page where students can apply for scholarships from outside organizations. There are many businesses and clubs that provide scholarships to students seeking higher education who fall short financially. The National Restaurant Association is a great resource that provides merit-based scholarships to undergraduate students pursuing degrees related to the restaurant industry .

Loans for Culinary School

Loans are another good option for students who cannot fully cover the cost of culinary school. Similar to scholarships and grants, loans can be obtained through the government or other outside sources. Government loans include Federal Direct Loans and Federal Direct Plus loans and can be applied for by completing a FAFSA. Outside loans, or private loans, are often provided by banks and credit unions. Private loans are often more expensive and don’t have benefits such as fixed interest rates, flexible repayment plans, or loan forgiveness like federal loans.

It has often been said that “if you love what you do, you’ll never work a day in your life.” Pursuing a career in the culinary arts can put you on that path of doing what you love, and the cost of pursuing that career shouldn’t stand in the way of your dreams.

Learning the Skills to Open a Bakery: The Advantages of a Baking and Pastry Degree

Fri, 06 May 2022 14:42:25 GMT

Lafayette native Brittany Veillon is in her final semester at Louisiana Culinary Institute , completing her baking and pastry degree. It was during her first job at a local grocery store in the heart of Acadiana that she discovered her love for baking. Her role in the bakery section evolved into cake decorating and unlocked her passion and creativity. “I love having the opportunity to express myself through the cakes that I bake and decorate,” says Brittany.

LCI was Brittany’s first and only choice when it came to deciding where she was going to pursue her education. In addition to the new skills she learned and the relationships she made, Brittany also learned how to step out of her comfort zone and thrive doing what she loves. While the baking focus of her curriculum was her focused she also enjoyed the aspects of the savory program that intersected with her baking and pastry coursework . “Brittany has been a pleasure to work with in the kitchen. She’s shown strong dedication to this craft, striving only for perfection. Her passion for baking & pastry shows in everything she creates,” says Chef Kevin Foil.

For anyone considering culinary school, Brittany highly recommends it. “Show up everyday, stay focused. You have a lot to learn and experience. It flies by and is very enjoyable!”

After graduation Brittany will be taking her talents to the happiest place on Earth, Disney World , where she will participate in a culinary internship . Once completed, she looks forward to adding to her experience, learning new skills and perspectives, then opening her own bakery.

Changing Careers to the Culinary Field: The Benefits of Earning Another Degree After College

Mon, 28 Mar 2022 17:28:05 GMT

Matthew Landry is completing his final semester at Louisiana Culinary Institute . While the accelerated 16-month degree program has flown by, his journey to and through culinary school took a longer path. After earning his business degree from the University of Louisiana in Lafayette, Landry accepted an internship in the oil field with his father’s company working in a refinery. After two years, he started building off-shore tools for Halliburton, and realized that this type of work just wasn’t for him.

The Lafayette native has always enjoyed cooking for friends and family; this is how he would spend his weekends off. It was during one of these afternoons when he was encouraged to shift career paths and pursue culinary school . LCI was the first and only choice. “My Dad looked into LCI, the reviews were amazing, and my sister was already in Baton Rouge in vet school at LSU. Everything worked out,” says Matthew. “I took my visit and was hooked. This has been life changing for me.”

One of the most interesting aspects of culinary school has been the different experiences in the kitchen labs . “You get to work with many different chefs and see how they operate. Some let you take your own approach to a dish, giving you a true sense of responsibility, and what to expect in a real, professional kitchen,” says Matthew. “Matt has a real passion for cooking. He’s always working to exceed expectations and pushes himself to his full potential. I have no doubt he will be successful in this industry,” says. Chef Colt Patin

Another facet of the culinary experience at Louisiana Culinary Institute that stood out is how much can be accomplished when everyone is on the same page. “In our demo classes we have a great group of people. We all get along, and it’s like a well-oiled machine.” On the flip side, culinary school also prepares you to expect the unexpected. “Every dish won’t always be what you want it to be, and you have to learn to work with different people and always bring your A-game.”

Matthew has always had a passion for cooking and creating. “When you make good food and people enjoy it, it makes you feel good inside.” After graduation, Matthew looks to continue gaining experience, eventually leveraging his passion, expertise, and education to open his own bar and grill, on the beach in Destin, Florida.

How Can a Culinary Arts Degree Help You Change Professions?

Wed, 09 Mar 2022 16:19:46 GMT

“I love feeding people. My favorite part of culinary arts is making people feel good with my food.” This is the motivation and inspiration behind LCI student Miracle Rowe. Born and raised in Baton Rouge, Miracle’s passion for cooking, serving, and creating led her to Louisiana Culinary Institute at the urging of her friends and family. However, pursuing a degree in Advanced Culinary Arts wasn’t her first step after high school. Miracle initially began studying to become an attorney.

It was during a not so uncommon evening while she was cooking for family and friends that they suggested that she should enroll in culinary school. Her first thought was, “but I’m already in school.” Her next immediate thought was, “yeah, I should!”. So she did. Being a Baton Rouge native, her first and only choice was LCI where she is currently studying in the savory program, with plans to earn her baking and pastry degree as well.

“Miracle is an incredibly intelligent student. She’s always willing to help others, making sure all tasks are complete in the kitchen. She’s one to watch for the future!” says Chef Mike Dunn.

The most interesting aspect thus far has been the meats class. “It’s entertaining and interesting to see where every piece and every cut comes from,” says Miracle. On the other hand, the bread class has proved more challenging than she anticipated. “There are so many parts and processes that influence each step. It’s a lot of science, with different flours, butters, and types of bread.”

After graduation, Miracle plans to combine the skills and lessons she’s learned with her passion to open her own catering business. While weddings, events, parties, and private dinners will be her focus, she’ll begin by gaining as much experience and knowledge as she can. “I’d love to bounce around, work with others, and learn as much as I can.”

Pivoting From Nursing to Baking: Following Your Passion with a Baking and Pastry Degree

Thu, 20 Jan 2022 16:24:56 GMT

While cooking, baking, and creating didn’t lead to her first career path, it was her passion and talent that led Marla to Louisiana Culinary Institute and its Baking and Pastry program . It was not unusual for Marla to bring cakes, cookies, and other treats to work as a nursing student. During one evening, after bringing her hobby to work, she had her “Eureka” moment. Her manager sent her a video of his daughter enjoying the cake she had brought in earlier that day, and it was then she knew she had a skill that made people happy. “I love that I can do something that I enjoy, and it makes others happy. I just love that,” says Marla.

When the time came to switch gears and find a great culinary school , not going too far from home was a key consideration. After doing some research, she discovered LCI and enrolled without even taking a tour. Marla finds it comforting and exciting to know that she is learning the skills to do what she wants for work. “I can open my own place and design my own thing because of the innovation and lessons I’m learning. The preparedness the instructors provide by teaching about food costs, restaurant management, production, and more are all very helpful.”

One challenge that she has adjusted to is the idea of competition. “I’ve learned that the stereotype of chefs being like Gordon Ramsey isn’t true, and healthy competition is a good thing,” says Marla. The small class sizes, the opportunity to be one-on-one with the chefs, and gaining their specific feedback have been invaluable aspects during her tenure at LCI. “Marla has a real drive to be in this industry. She’s been punctual and precise in all applications of the kitchen. I’m excited to see where her skills will take her in the future,” says Chef Colt Patin .

After graduation, Marla plans to open her own counter-serve café, something small where she can create and share what she loves. However, her ultimate goal is to start and run a non-profit that provides food for the homeless. “I want to give back with a non-profit that offers the homeless the freedom of choice when it comes to their meals.”

Learn About the Possibilities that a Culinary Arts Degree Can Provide

Tue, 21 Dec 2021 23:56:14 GMT

Although she never considered a career as a professional chef, Dayreana Love has found her calling at Louisiana Culinary Institute. Dayreana has always had a passion for cooking and channeling her creative side into creating dishes and meals. A close friend suggested that she take an open house tour at Louisiana Culinary Institute, and she is now enrolled and pursuing a double culinary major in advanced culinary arts and advanced baking and pastry .

While Dayreana is a manager at Mcdonald's, her experience in culinary school not only taught more about the restaurant and hospitality industry it has opened up her mind and her creative side. "It truly is a family here, and you gain real-life experience," says Dayreana. One of the biggest challenges she has encountered that has made her stronger is learning how to step out of her comfort zone. “Dayreana has proven herself throughout this program. She is a hardworking student with impeccable standards. She’s grown her eye for detail and I believe she will be successful in her future endeavors,” says Chef Instructor, Jeanne Mancuso.

After graduation, Dayreana would like to open a dessert-based food truck, combining the skills she's learned at LCI with her passion for creativity and service. Furthermore, she'd like to offer leisure cooking classes for children and adults.

Changing Career Paths and Returning to Culinary School: Using Credits and Experience to Earn Your Degree

Wed, 17 Nov 2021 22:02:23 GMT

From busboy to bartender to understanding the delicate inner Travis Bullock began his culinary journey in 2016. It was the culmination of a path that began many years ago with a passion and infatuation for cooking and creating. He’s had several jobs and many experiences, though he continues to be drawn toward the kitchen. While his first job at the age of 14 was in a restaurant, he also worked as a pharmacy tech and earned his small engine repair certificate. However, Travis knew what his true calling was, and after considering other culinary schools, it was his uncle that led him toward Louisiana Culinary Institute , proving that it is indeed a small world after all.

Bullock grew up in Virginia while his father was in the military. However, his father and mother are both from Livingston Parish, and his uncle is an alumnus from LCI . After seeing a post from his nephew on social media, he immediately recommended that Travis enroll at LCI, which he did in 2016. Travis completed the majority of his curriculum, however, due to some unforeseen circumstances, needed to take some time away from school. He is currently finishing his final classes and will graduate from the Advanced Culinary Arts program in December of 2021.

One of Travis’ favorite aspects of culinary school has been all the different perspectives. “One question can lead to a lot of different answers,” says Travis. “The instructors have so many different experiences and so much expertise that you get so much feedback from the best of the best.”

Travis always knew he could cook, but he also recognized he needed the formal organization and training to take his skills to the next level. His biggest challenge across this journey has been keeping his motivation to finish. “I had to remember, that as a kid, I loved this so much. I knew that I needed to see this process through.”

While he has worked at Bayou Bistro in Brusly, Louisiana with his uncle, and he currently works at Bacon & Fig Events . Travis is looking for an opportunity to choose his own path, a path that comes with peace of mind and comfort. After graduation, Travis is focused on the short term possibilities that will set him up for success, finding comfort, and leveraging the reputation that he’s built.

Adult Culinary Classes in Baton Rouge: Adding New Kitchen Skills With Culinary Leisure Classes

Thu, 14 Oct 2021 14:15:03 GMT

There is always something new to learn in the kitchen. Whether it's sharpening some skills you've had for years, branching out of your comfort zone, or simply getting a start in the creative world of the culinary arts, professional instruction can make all of the difference. It is for this very reason that Louisiana Culinary Institute offers a wide array of culinary leisure classes . Here are a few of the latest offerings. With a schedule that includes a variety of genres that is continually growing, there is sure to be an excellent class for you. Let's take a closer look.

Italian Entertaining Culinary Leisure Class

Join Chef Jeanne Mancuso for her favorite Italian meals ! This hearty meal and will be a recipe you'll revisit often. Perfect for entertaining guests or a delicious family dinner. This hands-on menu includes crostini with burrata, caramelized shallots, and balsamic fig jam, beef braciola with rich tomato sauce, gnocchi, and a vanilla cupcake with peppermint bark.

Make, Bake, and Take Dessert Culinary Leisure Class

Show off your creative holiday style with edible decorations to create your own unique winter wonderland cake. Chef Jeanne Mancuso will teach you how to bake meringue mushrooms and spice cookies. Decorate with fondant, make pumpkin seed pinecones, and learn how to sugar rosemary and cranberries. This holiday classic will be elevated by stacking cake layers with delicious frosting and decorating it with your creations.

Thanksgiving Essentials Culinary Leisure Class

Take the nerves and doubt out of preparing the perfect holiday feast . Chef Jeanne Mancuso will share her all-time favorite, can't-miss recipes for a flavor-packed meal. Learn the ins and outs of brining and roasting poultry to ensure a tender, juicy bird with super-crispy skin. You'll learn the key to making fluffy mashed potatoes and glazed butternut squash. We'll balance heavy dishes with a delightfully light dessert—think velvety pumpkin mousse spiked with Bourbon whipped cream.

Culinary Leisure Class Gift Certificates

Can't decide on a class? Have a schedule conflict? Waiting for a session to open up? A gift certificate for an LCI leisure class is the perfect option. Whether it's for you to use or you have an avid foodie on your gift list, a culinary leisure class is a gift that keeps on giving.

Louisiana Culinary Institute offers a variety of culinary leisure classes throughout the year . There are certain staples that are featured throughout the year, seasonal skills, meals, and ingredients, as well as special and unique courses. All leisure classes include hands-on instruction from our ACF Certified Chef Instructors, food materials, LCI apron, and recipe booklet.

Enhancing Your Professional Experience with a Culinary Arts Degree

Mon, 11 Oct 2021 17:01:59 GMT

New Orleans native Jauna Wesson now calls Gulfport, Mississippi home, but knew that her passion for cooking and entertaining would bring her back to Bayou State. That destination was the premier culinary school in the South, Louisiana Culinary Institute. Jauna is currently in the savory program at LCI with plans to pursue a second degree in hospitality and culinary management . This education, combined with her over 27 years of professional experience in the industry, will help her open her own banquet hall and event planning venue.

Jauna has been in and around the kitchen since she was six years old. Learning the technical reasons behind the generational cooking methods she grew up with has been enlightening. “Learning the reasons behind how things are done in the kitchen, as parts of recipes, has been interesting. Finding out why my Mom and Grandmother did things a certain has been rewarding,” says Jauna.

On the other side, math has been challenging. “It’s not just converting.” The business math taught at LCI, as well as the other mathematical applications in the curriculum, are in place to make sure that each student is ready with the right skills to go into the workplace.

“Jauna has been able to catch on and execute what is asked of her. She is a very fast learner and has been a complete joy in my classroom!” says LCI Instructor, David Rodriguez.

Jauna wants to offer a one-stop shop for brides, as well as other events. “My big focus is to have a lovely building in a nice area where we can offer food, drinks, decorations, flowers, and event planning.” Her desire to host, plan, and help create lasting memories is the vision for her business after completing her degrees at LCI. “I want to provide a wonderful experience for people.”

Becoming a Professional Chef: The Benefits of Multiple Culinary Degrees

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 15 Sep 2021 14:16:04 GMT

The road to becoming a professional chef is paved with passion, experience, and education. The more you have of each of these ingredients, the farther you’ll go. There are a variety of skills needed to be a successful chef. While your passion can carry you far, opening up opportunities for valuable experiences, a culinary education will provide the resources, lessons, interactions, and relationships you’ll need.

There are many different culinary concentrations that complement and enhance one another while still focusing on their core subject. So, it makes sense to argue that if one culinary degree is good, two is better. But is that feasible? Is it actually advantageous to pursue a double culinary major? The answer is “yes,” and here is why and how.

Completing multiple programs can significantly enhance your marketability as a professional. Your exposure to different lessons and perspectives provides a distinct competitive advantage when it comes to communication, strategizing, and collaborating across a variety of concentrations and business lines.

Having multiple degrees can also make it easier to grow and transition within your career. If you want to be in the kitchen, the skills and lessons learned while you pursue an advanced culinary arts degree are priceless. If you want to be in a bakery, the techniques and practices learned while pursuing an advanced baking and pastry degree are invaluable. Pairing these curricula can make you an even more well-rounded chef. Or, if you decide to add a hospitality and culinary management degree to either, you will have the skillset not only to operate as a chef but run and lead a business in the industry.

For most students, especially culinary students, as soon as their culinary arts program is complete, they are ready to get out into the real world and put their talents to work. This is why at Louisiana Culinary Institute, after the completion of one program, students have the opportunity to complete additional programs in an expedited time period. This offers additional education in a minimal amount of time, creating a highly marketable skillset when stepping off campus and into a restaurant.

Earning Multiple Culinary Arts Degrees: The Competitive Edge of a Double Major

Wed, 25 Aug 2021 16:15:31 GMT

From busboy to bartender to understanding the delicate inner workings of the front of the house, Zackary Stubbs had seen everything outside of the kitchen until now. After relocating home to Louisiana from California last year, Zackary is now entering his second semester in the savory program at Louisiana Culinary Institute , with plans to make it a double major with a baking and pastry degree as well.

While he never personally worked in the kitchen throughout his career in the restaurant industry, he always saw and was aware of what the line cooks were up to in the kitchen. It was always an interest of his, and when you combine that with what he learned from his grandmother, pursuing a career as a chef was not a surprise. “My grandmother was always cooking. She would send me out to make a roux in pancake griddle,” remembers Stubbs.

The most fun and rewarding aspect of culinary school for Zackary has been interacting with the staff and meeting interesting people with various backgrounds, and yet a shared passion for creating and cooking. “I work with Chef Colt during the leisure class sessions . Teaching people how to cook and create is very rewarding because they now have something new they can share and pass on.”

The biggest challenge of culinary school has been absorbing all of the information and getting familiar with the operations of a commercial kitchen; however, despite learning the ropes and the feeling of being in a foreign environment, the creativity that culinary arts allow is Zackary’s favorite part. “You can still push the boundaries. There is always something new to explore and learn,” says Zackary. “I get bored easily, and there is never a shortage of what you can do or learn; there is always room for growth.”

“Zack has shown real promise this first semester at LCI. He’s been punctual, participates in extracurricular activities in the school, and has grasped the information given to him. I believe he will continue to shine here at LCI," says Chef Mike Dunn.

While Zackary is currently focusing on his education and helping out with catering opportunities from time to time, he has aspirations to design and develop his own line of prepared meals. Serving as a private chef is also an attractive goal in addition to owning a restaurant. All of these options would be perfect outlets for his creativity.

Freshman Admission to Culinary School: How Does Housing Work at LCI?

Wed, 18 Aug 2021 20:23:26 GMT

Editor's note: This post was originally published on June 25, 2019 and has been updated for accuracy and relevance.

You’ve made the decision to pursue your passion for creativity and food. Whether you are opting for Advanced Culinary Arts , Advanced Baking and Pastry , or Hospitality and Culinary Management making the transition to higher education can come with a number of questions. One of the most common questions, and understandably so, revolves around housing. On-campus housing like dorms and apartments are common at major universities and colleges, however, at smaller, more concentrated institutions of higher learning that isn’t always the case. While on-campus housing is not available at Louisiana Culinary Institute, it is something that can be directly addressed by LCI’s Student Service staff.

Where you live while you’re in school is a very important consideration. This is why there are options in place that were thought of and created by LCI for their students. The school has partnered with some local apartment complexes to provide discounts and reduced fees. These apartments provide nice amenities and a convenient commute to school. The first is The Arts at Jefferson Heights . LCI students receive an 8% monthly discount. Studios start at $841/month going all the way up to 3 bedrooms at $1454/month. Cobble stone at Essen is another option. They are currently waiving application and admin fees for LCI students.

One of the most valuable aspects of attending culinary school is the opportunity to network and meet new people. As new semesters begin and new students attend LCI, finding potential roommates can be a great option. Finding someone with similar interests and schedules can make the transition to culinary school student life even easier. This is whyLCI’s Student Service staff works to connect students for housing purposes, making finding a roommate and affordable housing even easier.

For out-of-state students that are relocating to Baton Rouge, LCI has an agreement with Chase Hotel Suites for students as they transition into housing. Non-Louisiana resident scholarships are also available for out-of-state students to help defray the costs of moving.

LouisianaCulinary Institute offers state-of-the-art facilities and expert instructors for its students. In 16 short months you can earn your culinary degree and turn your knowledge and skills into a fulfilling career.

From Cosmetologist to Chef: Changing Careers with a Culinary Degree

Wed, 28 Jul 2021 14:30:02 GMT

Louisiana Culinary Institute’s LaJohnda Offord has always had a passion for creating. After spending 15 years as a cosmetologist, she decided to pursue her true calling in the culinary arts. LaJohnda enrolled at LCI in May of 2020. True to her dedication she opted for a double major in advanced culinary arts and advanced baking and pastry .

Since the age of eight Offord had an interest, skill, and talent when it came to being in the kitchen. “Sometimes we focus on things that our mothers and grandmothers did in the kitchen. It was the way that they learned, but learning the reason why things are done within is a recipe has been a huge benefit of culinary school,” says LaJohnda. Louisiana Culinary Institute was her first choice, and the lessons and skills being taught have not disappointed.

Understanding how the front and back of the house work together has been a huge benefit. “I’m not used to working with every part of the restaurant, so I’ve learned a lot about what each side needs.”

LaJohnda owns Chef Offord & Co., which is a private catering food truck. Her food truck brings high-end Cajun and Creole food to an entirely new level. Ultimately her goal is to earn the five-star rating that LCI exemplifies and promotes for their students. “My goal is to have the first 5-star food truck.” LaJohnda would also like to pursue her dream of being a celebrity private chef.

From University to Culinary School: Changing Colleges to Pursue You Passion

Tue, 27 Jul 2021 21:47:37 GMT

The creative, imaginative, and artistic Maggie Mouton began her culinary education in May of 2020 at Louisiana Culinary Institute in the savory program . With a passion and interest to cook and create, Maggie pursued her culinary dreams after spending five years at Louisiana State University as an art major.

She’s always had a passion and interest in cooking, and with a career goal of cooking privately, Mouton knew that the experience and resources that culinary school offered would be invaluable. “One of my favorite things about culinary school is the relationships I’ve developed with the chefs and staff. They are very eager to help you get to where you want to be,” says Mouton.

Maggie enjoys the creative side of the culinary arts; figuring things out as she goes. “I like the opportunity to start in one direction and end up somewhere else.” While baking and pastry served as a challenge because she had never done it before, it is now less daunting. “It was foreign,” says Mouton, now confident in her skills.

“Maggie has grown so much throughout her time at LCI. She has shown her dedication to learning this craft. I believe she will be successful in her goal as a private chef after graduation," says LCI Chef Instructor, Colt Patin.

Mouton’s goal is to continue cooking at different events and serving as a private chef for families in the Lafayette, Louisiana area. Ultimately, she may opt to bring her skills not only beyond Louisiana, but around the wor ld.

The Benefits of Getting Your Culinary Degree After Military Service

Wed, 07 Jul 2021 18:13:47 GMT

For 22 years, Sergeant First Class Justin Strickland served in the United States Army. This retired disabled combat Veteran first served in the Iraq War through Operation Iraqi Freedom. Today he is completing his second semester at Louisiana Culinary Institute in the savory program .

Four years ago, Justin retired from the United States Army. Around that time, his family opened a restaurant in Walker, Louisiana. While helping his Mom in the restaurant, he realized, “this may be my calling,” says Strickland. He had long been dubbed the “Grill Master” at family cookouts and barbecues. With a passion for grilling steaks and smoking meats, making himself at home in the kitchen, creating new dishes seemed like a natural and enjoyable transition.

“Justin is always in class on time with his fun sense of humor. He works well with his fellow students and is always looking to help. He keeps a high grade point average by timely assignment submissions and good lab work. He displays a true appreciation for learning,” says Chef Instructor, Chris Nicosia .

Having never worked in the culinary industry until recently with his family’s restaurant, experiencing everything with a new perspective has been enlightening for Strickland. “I’ve gained a lot of insight on how to operate in the industry. I really enjoy the business aspects that are being taught along with the ‘culinary style math”. “Learning how to blend and use new and different combinations has been very interesting. I’ve been to Germany and Korea, and I’m excited to use those experiences to continue building on new tastes and blends,” says Justin.

Justin has big plans once he completes his advanced culinary arts degree . The first part includes buying a food truck and creating and selling meat pies. “Different cultures across the world have their own take on food based around pies and crusts. I’ve been all over the world, and I look forward to offering different types of meat pies”. Justin also has one year to complete to earn his degree at Louisiana State University. Once this is done, he’ll begin on the second phase of his business, which for now will remain a mystery that everyone is excited to see!

Baking and Pastry Education: Exploring the Second Semester of Your Degree Program

Tue, 06 Jul 2021 20:03:16 GMT

The accelerated degree program at LCI picks up in the second semester right where the first one left off. With an established foundation, you can look forward to not only adding to your skills and knowledge but dive into more specialized techniques, procedures, and processes. Not only will your second Baking and Pastry semester expound upon what you’ve already learned and experienced, it further strengthens your culinary talent and prepares you for the remaining courses in your education and your future as a chef. [AD1] Let’s take a closer look at your second semester as a baking and pastry student at LCI.

Your second semester at Louisiana Culinary Institute in the Advanced Baking and Pastry degree program also referred to as Blue Level, is comprised of 10 courses.

CA 103 – Professional Cooking III (60 Lab Clock Hours / 2 Semester Credit Hours)

Students learn the basics of meat, poultry, and seafood cookery. Learn. To identify the primal cuts of beef,[AD2] lamb, veal, and pork, and list the fabricated cuts from each of them. The composition and structure of meat is described in terms of the relationship of the proper cooking techniques used in its cooking. Students are taught the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with an emphasis on the correct procedure used for the “slow-roasting” of large birds.

-OR-

CA 110 – Introduction to Baking and Pastry (60 Lab Clock Hours / 2 Semester Credit Hours)

This course covers the fundamentals of the commercial kitchen bakeshop. Students are taught the fundamentals of bakeshop principles in relationship to how they are applied in cakes, pastries, cookies, ice creams, sorbets, and pie production in a commercial kitchen.

CA 122 – Restaurant Production II (30 Lab Clock Hours / 1 Semester Credit Hour)

The laboratory. Class is designed for students to practice proper cooking techniques in commercial foodservice. Students are given an extensive review of cooking techniques and procedures, measurements, knife skills, and mise en place and are required to prepare. And serve examples of each technique and procedure on meats, poultry, seafood, vegetables, and starches for the faculty /staff/student meal service.

CA 132 – Restaurant Service II (30 Lab Clock Hours / 1 Semester Credit Hour)

This laboratory class is designed for students to practice proper serving techniques in commercial foodservice. Students learn proper serving techniques and wait staff service management. At the end of this course, students take the National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst® certification test for front of the house service management.

CA 105 – Professional Cooking V (30 Lecture Clock Hours / 2 Semester Credit Hours)

Students learn the basics of salads, sandwiches, and hors d’oeuvres cookery, as well as the basics of hot and cold food presentation and garnish. Students are introduced to the types of salads produced in foodservice and their preparation techniques. Techniques for the production of different types of sandwiches and the proper production of hors d’oeuvres are demonstrated. The students are also taught the importance of presenting food attractively and are shown techniques in the use of the balance of color, shape, texture, and the creation of garnishes.

CA 106 – Professional Cooking VI (30 Lecture Clock Hours / 2 Semester Credit Hours)

Students learn the basics of breakfast cookery, dairy products, and breakfast beverages. Students learn breakfast cookery with a focus on the many types of egg production, breakfast breads, and breakfast meats, and production of dairy products, including a good overall introduction to cheeses. Proper coffee and tea service is also taught in this course.

CA 123 – Restaurant Production III (30 Lab Clock Hours / 1 Semester Credit Hour)

Students practice cooking techniques. While preparing menu courses. For the faculty/staff/student meal service. Students will focus on preparing meats, poultry, seafood, vegetables, and starches utilizing both moist and dry heat cooking methods appropriately.

CA 133 – Restaurant Service III (30 Lab Clock Hours / 1 Semester Credit Hour)

Students practice techniques while serving food menu courses for. The faculty/staff/student meal service. Students cultivate their front of the house service and management techniques, including training on the MICROS system.

CA 211 – Introduction to Hospitality and Restaurant Management (30 Lecture Hours / 2 Semester Credit Hours)

An overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As. A National Restaurant Association Educational Foundation’s. (NRAEF) ManageFirst® Program Core Credential course, students are eligible to take an NRAEF. Certification test at the end of this course. Cross-Listed with HCM 211.

CA 112 – Catering and Volume Food Service (30 Lecture Clock Hours / 2 Semester Credit Hours)

Introductory course on catering for foodservice and hospitality managers which utilizes sound guidelines and a practical approach to operating and managing a catering business. This course includes the guidelines for on no off premise catering, hiring, and managing catering personnel, writing contracts, sanitation, setting up a kitchen, setting. Up and using service equipment, conducting special events, and kosher catering along with wine and bar service, menu making and food presentation. Cross-Listed with HCM 112.

ENG 101 – English Composition (Humanities) (45 Lecture Clock Hours / 3 Semester Credit Hours)

A basic course on English grammar and composition designed to provide students with a detailed, structured approach to composition using the three steps of the writing process: pre-writing, writing, and rewriting. The course includes a review of grammar, offers opportunities for general and career-focused writing, and encourages improvement through addressing the writer’s audience and purpose and by providing tools for proofreading and editing.

Post-High School Culinary Opportunities: How To Earn Multiple Culinary Degrees

Fri, 04 Jun 2021 15:48:29 GMT

“If I enjoy it, why not make a career out of it?” pondered Elizabeth Verrett. It was this simple, yet clever question that led her to Louisiana Culinary Institute after she graduated from high school in Denham Springs only a couple of years ago.

Elizabeth has always had an interest in cooking that stems from her preparing meals at home. This interest has blossomed into a passion for creating, especially on the baking and pastry side.

Elizabeth recently earned her Advanced Culinary Arts in Baking and Pastry ; she had already completed the savory program at LCI and now holds two culinary arts degrees. While she considered a few other culinary programs in the state of Louisiana, Louisiana Culinary Institute stood out above the rest. As a participant in Pro-Start, she got to experience LCI firsthand through field trips to campus while she was in high school. Her Pro-Start curriculum also gave her a head start on her degree program at LCI in addition to tuition credit.

The time that Elizabeth has spent at Louisiana Culinary Institute has been interesting and rewarding. The relationships and lessons gave her an opportunity to learn, grow up, and step out of her comfort zone while improving her social and communication skills. From learning how to wait tables, to interacting with her fellow students and chef instructors, she quickly found herself talking more and making friends.

While the academic side and earning good grades have never been an issue for Elizabeth at any level, overcoming the social challenges and nervousness of meeting new people was a hurdle that she successfully overcame.

“Elizabeth was already a wonderful student when she came to us, having taken ProStart classes in high school . She often brought in treats she made from home to share with students and staff, and she had the most imaginative and tasty improvisational cooking style. Everyone at the high school was wowed by her lemon cupcakes, her chocolate layer cake and her almond raspberry soufflé. She has clearly spent hours honing her craft and is ready to take the next step toward a career in the culinary world finishing both the culinary and baking and pastry program here at Louisiana Culinary Institute,” said LCI chef instructor Jeanne Mancuso.

“In addition to her talent with a piping beautiful roses Elizabeth has always been an empathetic and generous person. Her willingness to share her talent and culinary creations with others knows no bounds. She has never let her extracurricular interests get in the way of her schoolwork either, and has pulled off a 3.6 GPA. Elizabeth is a talented, well-rounded individual, and I cannot recommend her highly enough,” Mancuso continues.

The future is bright for Elizabeth. She is excited to gain experience and work her way up with different bakery jobs in the Baton Rouge area. She also has her sights set on Disney , creating innovative and delicious treats. “There are so many cool and fancy bakeries that I want to try and just keep learning more.”

Printing Custom Treats for Any Occasion

Tue, 18 May 2021 19:56:10 GMT

LCI is getting personal with custom-printed edibles! Whether you’re looking to monogram macaroons for your wedding reception or put your company logo on cookies for your next corporate event, our LogoJET FSR90 Edible Ink Printer can make it happen!

What Types of Food can You Use Edible Print on?

Our LogoJET printer is capable of printing on anything from small, pea-sized items to objects as large as 24” wide, 36” long, and 6” high. Food products that are flat and light in color have the best finished quality.

What Kind of Images can be Printed on Cookies and Cakes?

Let your imagination run wild! Print personalized holiday cookies for your office party. Poke fun at your spouse by printing a baby picture on their 40 ^th birthday cake. Celebrating your 50th anniversary? Personalize s'mores kit with a wedding photo and “Here’s to 50 s’more years.” The possibilities are nearly endless! Best of all, personalized, edible treats are a fantastic compliment to any event, big or small . You can’t go wrong!

Is Edible Ink Safe to Eat?

Yes! The inks are manufactured in the United States and are all food-grade and fully edible. The edible ink in the LogoJET is both Kosher and Halal and certified. Even the product used to clean the machine is edible!

How Much Does it Cost to Print Edible Images?

Due to the highly customizable nature of our LogoJET products, prices vary based on the project. Turnaround time ranges from 72 hours to 1 week, depending on the time of year and the size of the order.

Louisiana Culinary Institute is the perfect choice for any of your upcoming events . With multiple venue options, catering , and custom printed edibles, we are equipped to handle nearly all of your event needs in one place. Contact us for a quote for your next event.

How International Travel and a Passion for Cajun Cuisine Led To Louisiana Culinary Institute

Tue, 27 Apr 2021 15:47:15 GMT

Neil Bond has traveled the world, started a family, and is passionate about sharing Cajun and Creole cuisine with everyone. What began as a shared experience with his mother cooking Cajun meals as a child has developed into a fulfilling education and future career. Bond is now wrapping up his culinary arts degree in the savory program at Louisiana Culinary Institute.

Bond had considered attending culinary school for several years, and his destination was always going to be LCI. In fact, his first construction job was next to the Louisiana Culinary Institute campus, and he told himself, “One day I’ll go there.”

Before attending culinary school, Neil led a traveling theatre group around the world. When he finished his travels, he settled in Texas, met his wife, and started a family. After his second son was born, Neil was ready for a change, and that change was going to be enrolling in culinary school. The people and relationships with both his classmates and instructors have been the most rewarding and enjoyable parts of this educational journey. “There are so many people with different personalities and different views in class.

Connecting with the chef s has also been a great source of invaluable conversation and support. "Neil has always been a pleasure to work with in the kitchen. He is very motivated, driven, and will be one of the promising LCI alumni. I will be sure to keep my eye on him, as I’m excited to see his future endeavors,” says Chef Colt Patin.

Throughout this experience, it has been confirmed that culinary people are Neil’s type of people. “It’s all about seeing empty plates, satisfied stomachs, and smiles on faces,” says Bond. “When I can enjoy something that I’ve crafted, it brings me right back to being five years old, cooking with my Mom.”

Neil is only weeks from earning his culinary arts degree and is expecting his third son. He is currently a chef at Chris’ Specialty Foods. After graduation, he plans to eventually have his own restaurant specializing in Cajun foods, crawfish, and more. He wants to provide affordable, passionate Cajun and Creole cuisine where it doesn’t exist and share the experience of eating and preparing this type of food.

Baton Rouge Event Rental Options

Thu, 22 Apr 2021 21:28:10 GMT

Louisiana Culinary Institute is dedicated to creating the experience of a lifetime, from culinary career training to weddings and retirement parties. We have several venue options available to rent, allowing us to provide a memorable experience for any occasion.

Where Can I Book a Presentation Space in Baton Rouge?

The Amphitheater at LCI comes with access to a high-end residential kitchen, ELMO camera, and several AV capabilities. This hall was designed so that each seat has a perfect view, ensuring that no details from a presentation or demonstration are missed by the attendee.

Where Can I Book Event Space in Baton Rouge?

LCI also boasts a full-service dining room that can be adapted for a multitude of culinary events. The style and layout of the dining room can be arranged to fit the needs of almost any event. With seating for up to 130 people, LCI’s dining room can accommodate weddings, corporate parties, and more.

Where Can I Reserve Outdoor Event Space for a Large Group?

Looking for something sunny and outdoors? The Backyard at BRQ can accommodate up to 250 people for a variety of events. Complete with a full outdoor bar and gaming area with cornhole and other games, The Backyard will keep all your guests entertained, no matter what their interests! There’s plenty of space for a DJ or live music, so be sure to wear your dancing shoes! After dark, pixie lights under the pergola create a romantic backdrop perfect for newlywed or graduation photo opportunities.

What Restaurants are Available for Event Rental?

If indoor events are more to your preference, the restaurant and bar area at BRQ are both available for event rentals ! This flexible space can be used to enjoy a personal happy hour, baby shower, or any other private function. Seating accommodations may vary depending on the space you would like to reserve.

Louisiana Culinary Institute’s fully equipped, state-of-the-art facility, joined with BRQ’s handsome Backyard and restaurant seating and Bacon & Fig’s catering services, make us a prime choice to host any soiree or get-together. LCI is ready to help you plan and host all your upcoming events. Contact us to reserve your space and get started planning the event of your dreams!

Cooking Classes in Baton Rouge: Learning New Skills with Culinary Leisure Courses

Wed, 24 Mar 2021 19:17:46 GMT

Learning new things in the kitchen is always a fun idea. Discovering new cuisines, mastering different skills, and adding to your overall culinary repertoire can spice up your weekly meals as well as your entertainment abilities. This is exactly why Louisiana Culinary Institute and their expert staff of professional chefs offer various culinary leisure classes throughout the year.

Not only do you get to learn in a commercial kitchen from some of the best chefs in the region, but you also get to have fun while growing your passion and talent for cooking. All leisure classes include hands-on instruction from LCI’s ACF Certified Chef Instructors, food materials, an LCI apron, and a recipe booklet. LCI is constantly adding new and additional courses; let’s look at some of the new offerings.

Southern Fried Chicken Dinner Culinary Class

Fried chicken is a staple in south Louisiana. Not only can it make a delicious meal for around the dining room table, it’s also perfect for parties, tailgating, and picnics. This hands-on class demonstrates how to prepare juicy, crunchy buttermilk fried chicken , lemon herb coleslaw, potato salad, and strawberry shortcake.

Charcuterie 101 Culinary Class

Charcuterie is becoming increasingly popular. This class will teach you how to create an assortment of sausages, vegetables, cheeses, and breads for a delicious charcuterie board. Learn how to use a meat grinder, sausage stuffer, and smoker. Not only will you make fresh Italian sausage and chorizo, but you’ll also smoke Tasso and Cajun andouille in class. In addition to these meats, you receive a variety of pickled vegetables to complement your board.

Mexican Street Tacos Culinary Class

Bring taco Tuesday to a new level with fresh, colorful Mexican street tacos . Learn how to make homemade corn tortillas, crispy pork carnitas with pickled red onion, charred tomatillo salsa, Mexican rice, and street corn.

An Evening in Tuscany Culinary Class

Bring the taste of Italy home with this class focused on making your own authentic Italian cuisine. The rustic essence of Tuscany can be recreated with homemade pasta dough, tagliatelle with pancetta and peas, pan seared steak with capers, arugula, and Parmesan, and Nutella swirl gelato.

Creative Barbeque Culinary Class

Barbeque is something you can enjoy the entire year. Again, whether it’s dinner on a Wednesday evening, if you’re having friends gather around the pool, or you have the grill fired up at a tailgate party, flexing new skills around the pit will be a hit with everyone. In this class, you’ll learn how to make your BBQ rubs and sauces. You can use these sauces and rubs on expertly prepared barbeque chicken, specifically BBQ chicken thighs with Steen’s Pepper Jelly BBQ, baked sweet potato, and roasted corn on the cob. Also, BBQ meatballs overloaded mashed potatoes topped with crispy onion strings, and savory BBQ salmon with a chili honey BBQ sauce will be on the agenda for this leisure class that will change the way you grill.

Spots go quickly, and new courses are constantly being developed and scheduled. Gift certificates are also available for culinary leisure classes. A temperature check and mask will be required to enter LCI’s building.

How to Start to Your Culinary Education

Wed, 24 Mar 2021 18:40:55 GMT

Attending culinary school has always been in the back of Lemark Cloud's mind, and on January 8, 2020, he made it a reality.

While his official education began in Louisiana Culinary Institute's savory program , his inspiration, excitement, and love for creating and serving came from his grandmother. Lemark's grandmother shared her love to serve in a school cafeteria, and he credits her with much of what he's learned from in terms of the joy he receives from sharing his food with people.

LCI was always Lemark's top choice to further his culinary education. After passing the campus on Airline Highway in Baton Rouge for a decade, he feels thankful to be there and thankful for the passion he has to be in the kitchen. "I love to be in the kitchen. It doesn't feel like work," says Lemark. His love for the culinary arts is contagious and clear to those around him. Instructor Chef Kevin Foil notes, “One of the things that we as culinary instructors can’t teach is passion. When Lemark entered the program, it was evident to me that he had a true passion for food and cooking.”

When asked for any advice or words of wisdom for anyone considering culinary school, he had this to say, "Your success is on you. The instructors put forward the effort for you to be successful and build relationships. They push you for your success, but ultimately, you have to be the one to do it".

Lemark craves the chaos and pressure of being in the kitchen. It's this exciting atmosphere where he feels free to express himself during these moments. He sees himself as a trendsetter and has plans to make his mark in the industry. After graduating from LC I later this year he is excited to travel (specifically to Europe) to learn more and experience the different perspectives of his craft.

Pursuing a Culinary Degree After Retirement

Fri, 26 Feb 2021 15:00:02 GMT

“There is no time like the present to learn something new.” These words and mindsight led Louisiana Culinary student Mick Heim to pursue a degree in Advanced Culinary Arts . After retiring from a successful career as head office projects manager for a major oil company, Mick decided to “learn something new” and enrolled at LCI in September of 2020.

Heim earned his mechanical engineering degree from Georgia Tech before overseeing major construction projects for Shell.

Over the years, he attended several culinary leisure classes at LCI , meeting many chefs, and had always wanted to develop these skills further. “I find a lot of parallels with my past experiences. This is very similar to planning a major project in terms of menus, recipes, and more. I enjoy applying the skills I’ve used in the past in this role,” says Heim.

One challenging aspect of this new curriculum has been baking. The intro to baking class was an experience he thought would be less than pleasant. It turned out to be one of the most fun and rewarding courses he’s taken. “Chef Colt showed me the 12 fundamental steps of baking. I spent the time, followed the steps, and they all made sense. It was fun.”

To keep up his skills, Mick has two part-time jobs; one at Bacon & Fig Catering and Events and one at Maxwell’s Market. These roles keep him plugged into the industry while allowing him to donate extra money to the Greater Baton Rouge Food Bank, one of his passions.

While Mick is still considering his different options after graduating from LCI, he is excited about the endless possibilities. One option is becoming a personal chef.

Another is staying in school, pursuing his Advanced Baking & Pastry degree. However, there is one experience that he is looking forward to. Mick is an off-road motorcycle enthusiast, honing his skills at the BMW Offroad Academy in Colorado. He is excited to use his new culinary skills while biking the Continental Divide that will take him on dirt roads from the Mexico/Arizona border to Canada.

Using Culinary School to Start Your Own Wild Game Business

Thu, 25 Feb 2021 19:27:54 GMT

Dalton Davis has been a student at Louisiana Culinary Institute in the Advanced Culinary Arts Savory program since September of 2020.

He has been interested in cooking, feeding, and hosting people from a young age. From the age of seven, while his father ran a café in Baker, Louisiana, he began to experience the joy and fulfillment of preparing meals, creating dishes, and serving people. During the summer, he would help his dad cook for summer school classes in the area.

Every Wednesday, they prepared meals and served the homeless. It was these experiences that have led Dalton to pursue an education and career in culinary arts.

The work ethic and passion instilled in him as a young boy continue to this day. "Show up and be ready to work" is Dalton's advice for anyone considering culinary school. He practices what he preaches by showing up to class at least an hour early every day. “Dalton has steady production skills with a strong focus on quality outcomes. He is always willing to go the extra mile to create the desired flavor profiles,” says Chef Chris Nicosia .

One of the challenging aspects of culinary school that has put Dalton outside of his comfort zone is opening up and interacting with his fellow students. However, this was a short-lived obstacle and has proven to be another growth opportunity. Dalton currently works for

Bacon & Fig Catering and Events while he's not in class. He loves what he does, day in and day out, and showing people what he's learned, what he knows, and what he can do.

After graduation, Dalton would like to continue working on the catering side of the industry as well as teaching about the culinary opportunities of wild game. "Do what you love, and you'll never work a day in your life" is a famous quote, one that Dalton firmly believes in. His response to that quote is, "I love what I do."

Alumni Spotlight: Ciara Finley

Thu, 11 Feb 2021 20:10:38 GMT

Chef Ciara Finley was born in New Orleans, Louisiana. With a mom from Mississippi transplanted in New Orleans, Chef Ciara developed her love for cooking at a very young age, enjoying great down home recipes from her mom, and creole cuisine from family who were natives of the city.

With over 15 years of management and leadership experience in the spa and hospitality industry, she developed a love for catering to others. She was able to utilize her networking prowess to start a small scale catering business in 2016. This business was birthed out of the necessity to provide fresh, clean, allergen free foods for her daughter who battles food and environmental allergies.

Searching for more growth and development in the food service industry, she decided to attend culinary school where she received degrees in Advanced Culinary Arts and Advanced Baking and Pastry from the Louisiana Culinary Institute.

Post graduation, in 2018, Chef Finley went all in with her catering business, Desiderata Kitchen , and grew it from the ground up focusing on alternative diets, meal prep, corporate catering and private chef services. She has spent years working with and understanding how different ingredients can be used to create dishes for anyone with alternative diets, needs or allergies without sacrificing flavor.

Chef Finley has worked at the Augusta National Golf Club for the 2017, 2018, and 2019 Master’s Tournaments where she received the prized Masters Culinary Team chef’s coat for her hard work.

Chef Finley is a Certified Culinarian and Certified Pastry Culinarian through the American Culinary Federation. She has received certifications in ServSafe Food Protection, Hospitality and Restaurant Management, and Nutrition. She has also won a bevy of prizes in many culinary competitions. Chef Finley was recently selected as one of ACF's Top 25 Best Chefs of LA for 2020.

The Advantages of Multiple Culinary Degrees and How The y Enhance Your Career

Wed, 27 Jan 2021 17:53:51 GMT

What began as a landmark on Airline Highway in Baton Rouge as she drove to work eventually became a haven of creativity and growth for Hannah Lizarraga. She passed LCI’s state-of-the-art campus on her way to work as a nanny for nearly a decade and attending the premier culinary school of the south was always in the back of her mind. Hannah earned her Advanced Culinary Arts degree last year in 2020 and is currently working towards her Advanced Baking and Pastry degree.

Hannah grew up in a very family focused home. Watching how her Mawmaw and Grandma loved to feed people spurred on her love for being in the kitchen. This inspiration, combined with the work ethic instilled in her by her parents allowed Hannah to push herself beyond her comfort zone.

With no back of the house or restaurant experience, the opportunity to learn new cooking techniques, plate presentations, and the one-on-one experience with the instructing chefs has been priceless. Hannah’s fellow students have helped her “break out of her shell” and exposed her to a new group of friends.

“The chefs are amazing. They are very caring, but allow you to learn from your mistakes. They truly want you to succeed,” she says. While Hannah plans to teach the skills she’s learned to the children that she nannies, she also has aspirations to work on the catering side of the culinary industry.

“I have known Hannah for approximately 18 months through her Culinary education. During this time, Hannah has proven time and again her dedication and passion for all things Culinary. She has volunteered for nearly every single event held outside of classroom hours in order to advance her knowledge and skill set. Hannah has participated in multiple student competitions against her fellow culinarians as well. The growth I have seen in Hannah during the time I have known her has been exponential, and I have no doubt that she will continue this path of continued growth. Before enrolling in Louisiana Culinary Institute, Hannah excelled in her high school’s culinary arts program. Having proven even then her dedication and desire to succeed as a future culinarian. Hannah is an enthusiastic learner with a thirst for knowledge who always strives to present her best,” says LCI instructor, Chef Jeanne Mancuso .

As both a Louisiana Culinary Institute alumna and simultaneously a current student, Hannah has a few words of advice for prospective culinary students that are considering LCI. “Get there early and be prepared. It’s a lot of work and a lot of hours, but it’s all worth it in the end. You are going to be prepared for the real world based on your lessons and the time you spend in the kitchen.”

Louisiana Culinary Institute Named a Top 5 Culinary Arts Degree Program

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 20 Jan 2021 16:20:00 GMT

Baton Rouge, LA – January 20, 2021 - BestValueSchools.org recently released its 2021 list of the top 15 culinary arts degree programs in country . This list is compiled using tuition, enrollment data, and student reviews. Recognizing culinary schools from across the nation based on their resources, merit, and reputation provides prospective students with the insight to make the best decision for their education and career.

This year, Louisiana Culinary Institute is ranked at #5. The premier culinary school of the south is the only program in Louisiana that is honored. With stellar reviews from its impressive alumni network, and unparalleled career preparation, LCI offers one of the finest culinary educational experiences in the United States.

About BestValueSchools.org

BestValueSchools.org understands the difficulties in choosing where to attend school. Because of that, thousands of colleges are researched to find the very best schools that meet the most important needs of prospective students for the best possible price. With complete dedication to providing the information and resources needed for academic and professional success consider BestValueSchools.org.

About Louisiana Culinary Institute

Family owned and operated since 2003, the Louisiana Culinary Institute (LCI) is a 2-year college located at 10550 Airline Highway in Baton Rouge, Louisiana. Nationally accredited, it offers Associate Degrees with concentrations in Advanced Culinary Arts , Advanced Baking and Pastry and Hospitality Management .

The not for profit LCI Foundation hosts several events each year. The proceeds from each event help create need based scholarships while feeding the needy including local food banks and groups like Mighty Moms.

LCI also offers facility rental for parties, receptions, commissary needs, and leisure classes that are all open to the public.

Baton Rouge Team Building Events: Why You Should Consider a Cooking Class for Your Next Outing

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 07 Jan 2021 15:28:43 GMT

There are many different team building options , like painting, completing a ropes course, even bowling, and each has their own unique benefits. However, taking a culinary class offers some distinct advantages. This is an activity that everyone can participate in and learn from. Whether you consider yourself a gourmet chef, or barely know how to use a microwave, you can enjoy yourself in a cooking class . Here are a few of the benefits that come along with a team building cooking class.

Identify New Talents and Strengths in a Team Building Cooking Class

Recognizing an individual’s strength in your office setting is one thing, but a change of scenery can provide a different vantage point. The kitchen promotes and magnifies many different skill sets like delegation, communication, and organization. Witnessing your team perform in different roles can change your perspective on how your people operate.

Use a Culinary Class to Improve Camaraderie

A cooking class allows your group to decide and delegate the tasks that need to be done to complete the meal. This opportunity is ideal for building camaraderie as everyone is able to utilize their strengths and improve interpersonal relationships.

Raise Self Esteem with a Team Building Culinary Class

This experience is perfect for building self-confidence. No matter how much or how little you know, you’ll leave with new skills. Also, the team work involved in preparing each course creates a great environment for personalities of all types to participate together.

Enhance Communication Skills During a Team Building Cooking Class

There are communication barriers in every organization. Shyness and a lack of interaction are common factors in communication shortcomings; cooking classes provide the opportunity for all types of personalities to speak, share, and instruct with one another.

When the time comes to plan your next team building excursion , the experts at Louisiana Culinary Institute are ready for you. Simply submit a request and the experienced staff at LCI will begin put an event together for you based on location, date, and group size. They customize an outing for you with a variety of venue and menu options.

Baton Rouge Wedding Catering: 3 Things to Consider

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 16 Dec 2020 21:58:01 GMT

Planning a wedding is a big undertaking. It takes a lot of foresight, proactiveness, strategy, and overall work. The caterer you choose plays a significant role in the memories you are making for yourself and your guest. This is especially true in south Louisiana where the food, drinks, and service can make or break any occasion. But how do you know whether you are choosing the best caterer for your needs? Here are a few things to consider when it comes to selecting the right caterer for your special day.

Experienced Catering Staff

Your wedding day is guaranteed to be a busy one, knowing that your caterers have been down this road a time or two can provide a much needed peace of mind. Every scenario, each protocol, and the timing and rhythm of your reception should be perfect, and that’s what a seasoned catering service can provide. Being able to lean on experienced chefs and staff means that you can be ensured that you, your family, and your guests will have nothing to worry about.

Versatile Catering Menus

Today more than ever it’s important to be aware of different dietary restrictions. Your guests may have many, none, or only a few, and finding a caterer that can adapt and respond to these limitations is essential. Having many menu options that can account for the specific needs of certain guests can ensure that everyone enjoys themselves and stays healthy. While you can present these issues as you interview caterers, an experienced, well versed company should ask these questions without solicitation.

Attention to the Details of Your Interests

Your communication preferences, your vision of your reception, and the overall attention being on your special day should be just as important to your caterer as it is to you. You should have have open access to your caterer leading up to and through your wedding day.

Louisiana Culinary Institute has decades of catering experience and leverages their resources along with the expertise of BRQ Seafood and Barbeque’s executive chef, Justin Ferguson. Bacon and Fig Events has all of the resources to create the best catering service for weddings.

Becoming a Professional Chef: What Do You Learn in Your Second Semester at Culinary School?

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 16 Dec 2020 18:26:10 GMT

There are many paths that can lead to becoming a professional chef. No matter what path you choose or find yourself on, it should take you to and through culinary school. Learning from professional chefs and instructors is a remarkably effective way to learn the skills, strategies, and tactics in the kitchen as well as developing relationships and networks that can help you grow and succeed throughout your career. Just like in your other educational experiences, each class, each term, each semester builds on the previous one. Let’s take a closer look at what the second semester at Louisiana Culinary Institute has to offer.

The second semester, or blue level at LCI progresses from the introductory level classes from the first semester.

CA 103 – Professional Cooking III

In this course students will learn the basics of meat, poultry, and seafood cookery. The identification of primal cuts of beef, veal, lamb, and pork and a list of the fabricated cuts from each will be taught. The proper handling and cooking of poultry, utilizing both moist and dry heat cooking methods with an emphasis on the correct procedure used the slow-roasting of large birds will be another focus in this class.

CA – 103 is 2 semester credit hours.

CA 110 - Introduction to Baking and Pastry

Introduction to Baking and Pastry teaches the fundamentals of the commercial kitchen bakeshop. Students will learn bakeshop principles and they are applied in the cakes, pastries, ice creams, cookies, sorbet, and pie production in commercial bakeries. This course is 2 semester credit hours.

CA 122 – Restaurant Production II

CA 122 is deigned to teach students the proper cooking techniques for commercial food service. Students are given an extensive review of cooking techniques and procedures, measurements, knife skills, and mise en place. They will also be required to prepare and serve examples of each technique and procedure on meats, poultry, seafood, vegetables, and starches for the faculty/staff/student meal service. CA 122 is 1 semester credit hour.

CA 132 – Restaurant Service II

This course teaches the proper serving techniques required in commercial food service. Students will learn proper serving techniques and wait staff service management. At the end of this course students will take the National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst® certification test for front of the house service management. CA 132 is 1 semester credit hour.

CA 105 – Professional Cooking V

Professional Cooking V teaches students the basics of salads, sandwiches, and hors d’oeuvres cookery. They will also learn the basics of hot and cold food presentation and garnish. An introduction of the types of salads produced in food service and their preparation techniques will be included. Also, techniques for the production of different types of sandwiches are demonstrated along with the preparation and proper production of hors d’oeuvres. Another focus will be on teaching students the importance of presenting food attractively and the teaching of techniques that use the balance of color, shape, and texture. CA 105 is 2 semester credit hours.

CA 106 – Professional Cooking VI

This course focuses on the basics of breakfast cookery, dairy products, and breakfast beverages, as well as the many types of egg production, breakfast breads, and breakfast meats. Students will also learn the various types and production of dairy products, including an introduction to cheeses, and proper coffee and tea service. CA 106 is 2 semester credit hours.

CA 123 – Restaurant Production III

This course offers the opportunity to practice cooking techniques and prepare menu courses for the faculty, staff, and student meal service. This emphasis in this kitchen laboratory is on the preparation of meats, poultry, seafood, vegetables, and starches utilizing both dry and moist heat cooking methods appropriately. CA 123 is 1 semester credit hour.

CA 133 – Restaurant Service III

In restaurant service III students will practice techniques in serving food menu courses for the faculty, staff, and student meal service. Students will cultivate their front of the house service and management techniques, including training on the MICROS system. CA 133 is 1 semester credit hour.

CA 211 – Introduction to Hospitality and Restaurant Management

This course is designed as an overview and introduction to the hospitality and restaurant management industry, with a specific focus on leadership and management techniques. As a National Restaurant Association Educational Foundation’s (NRAEF) ManageFirst® Program Core Credential course, students are eligible to take an NRAEF certification test at the end of this course. CA 211 is 2 semester credit hours.

CA 112 – Catering and Volume Food Service

This introductory course on catering for food service and hospitality managers with guidelines and a practical approach to operating and managing a catering business. This includes the guidelines on how to do on and off premise catering, hire and manage catering personnel, writing a contract, sanitation, set up a kitchen, set up and use food service equipment, conduct special events and kosher catering, along with wine and bar service, menu making, and food presentation. CA 112 is 2 semester credit hours.

ENG 101 – English Composition (Humanities)

This is a basic course on English grammar and composition designed to provide students with a detailed, structured approach to composition using the three steps writing process: prewriting, writing, rewriting. This couse includes a review of grammar, offers opportunities for general and career-focused writing, and encourages improvement through addressing the writer’s audience and purpose by providing tools for proofreading and editing. ENG 101 is 3 semester credit hours.

Start you culinary journey at the premier culinary school of the south, and experience these courses at LCI.

Louisiana Culinary Institute Featured in InRegister

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 15 Dec 2020 19:14:06 GMT

The perfect gingerbread house is possible this holiday season with the culinary experts at Louisiana Culinary Institute. Read our feature in InRegister for the best tips and tricks to use when building your gingerbread house.

Alumni Spotlight: Chef John Reason

Wed, 02 Dec 2020 16:09:21 GMT

Chef John Reason, is currently a commercial fisherman and chef in Baton Rouge Louisiana. He served 16 years active duty in the United States Army and medically retired due to injuries sustained from combat in Iraq. But that does not keep him down or discouraged one bit.

Since retiring from service Reason has been a commercial fisherman as well as a grill cook at Backroads Steak and Seafood in Slaughter, Louisiana. It was this experience that led him to apply to Louisiana Culinary Institute in Baton Rouge, Louisiana and was hired on as the Executive Chef at Central City Steak and Seafood in Central, Louisiana and Backroads Steak and Seafood in Slaughter Louisiana.

While at LCI, Reason was selected and hired to work at the Masters in Augusta, Georgia as the lead grill cook in Calamity Jane's Restaurant. Chef John also placed as the Wild Caught Catfish Board Member for the Louisiana Seafood Promotion and Marketing Board, became a Pro Staff Member for ArrowTech Archery, a Pro Staff Member for Orca Coolers, and now the Demonstration/Consult Chef for Louisiana Seafood Direct Shop and Delcambre Seafood Direct Shop in New Iberia, Louisiana.

"My future plans are to start my own show where I can hunt, fish and demonstrate cooking wild game and seafood in various ways for both restaurants and at home. I also want to bring more invasive species to the dinner table. I love working with the Asian Carp, and love seeing what I can do and how I can create new dishes that taste great," says Reason.

Recently Chef John was awarded the Top 25 Best Chefs of Louisiana for 2020 and nominated for Small Town Chefs Award for Country Roads Magazine.

Alumni Spotlight: Katy Fernbaugh Galloway

Fri, 13 Nov 2020 20:34:49 GMT

Katy Fernbaugh Galloway was born and into the Baton Rouge service industry. Katy has worked in several locally owned Louisiana restaurants such as Sammy’s Bar & Grill, Mansurs on the Boulevard, Bin 77 Bistro & Bar, and Solera Spanish Tapas Restaurant & Bar. She has worked every position there is in restaurants in both the front and back of the house.

After spending her first six years in the service industry working in the front of the house, her passion for food and community brought her to Louisiana Culinary Institute to take her career to the next level. With support from her friends and family, Katy enrolled at LCI in 2018 and welcomed the challenge of learning the inner workings of a commercial kitchen from the ground up.

“When I started at LCI, I told myself and my family that I wasn’t going to say no to any opportunities that came my way. With this ‘no excuses’ mentality I found myself working at Augusta National Golf Club for the Masters, then working for The American Pavilion at the Cannes Film Festival in Cannes, France, then in Kelowna, British Columbia cooking at the Fitzpatrick Family Vineyard all within six months.”

Katy’s most recent achievements include being acknowledged as one of the American Culinary Federation’s Best Chefs in Louisiana for 2020 and as the ‘Slap Ya Mama’ Chef of the Month for July 2020 on talk 107.3 hosted by Jay Ducote.

Katy is currently a chef for MF Good Catering specializing in disaster relief catering and military catering across Louisiana, Texas, and Mississippi.

Alumni Spotlight: Daniel Johnson

Fri, 13 Nov 2020 20:21:55 GMT

Daniel Johnson has been an intern at Brush Creek Ranch since May of 2020. Brush Creek is an all inclusive luxury resort in Saratoga, Wyoming and is the number 1 luxury resort in the world. His position is in food & beverage, which includes baking and pastry . There are only 3 chefs in the pastry field who cook for the entire ranch.

Johnson's job consists of making breads such as sourdough, dinner rolls, focaccia, and many more. He also creates desserts that include ganaché cakes, tarts, and he's begun to practice with soufflé. Soufflé is a delicate dessert and is meant to be served hot.

His Chef, Keisha Sanderson, has taught him a lot over the past 6 months of working here. A key lesson has been learning cooking methods for high elevation (7,432 ft) . Johnson plans to return further in his career once he earns a business degree.

" LCI has taught me potential and the pros and cons of the culinary industry. If you’re a hard worker and have a passion to cook and you’re wondering what’s next after getting your savory or pastry degree, Brush Creek should be an option!"

Cooking Classes for Kids in Baton Rouge: Mini Holiday Workshops at Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 11 Nov 2020 18:50:32 GMT

The holidays are all about family, friends, fun, and of course food. Louisiana Culinary Institute is offering mini workshops that allow you to combine all four, and there are options available for children of all ages. These workshops will feature all sorts of holiday inspired cookies, cakes, breads, and other delicious treats. Each course is designed for different ages, has varying times throughout the day, and all proceeds will benefit the LCI Foundation. Due to current COVID-19 related mandates, participants will be spread out and must wear a mask upon entry to campus. Parents and guardians cannot be in the room, but may stand outside and watch your child work through several windows (except the Night Before Christmas workshop). Class size limitations range from 10 to 12 children. An adult “helper” will be seated at each table. Let’s take a closer look at each available workshop.

Night Before Christmas

Perfect for the younger ones, ages 3-7, the Night Before Christmas workshop will have kids mix, decorate, and bake their cookies for Santa Claus. Reindeer food and a hot chocolate packet are also included. For this course, one parent or guardian will be allowed to accompany and help your child. The little ones will be sure to enjoy a chef’s hat and apron.

Gnome for the Holidays

Cupcakes, buttercream icing, and a festive holiday gnome design will put your 5-9 year old in the spirit. Wear closed toe shoes, and enjoy your LCI apron and hat.

Santa’s Sleigh

Designed for children aged 7-12, Santa’s Sleigh will teach kids to make and bake their own holiday cookies. From creating buttercream icing to 3-D holiday decoration scenes, these fun and festive treats can be brought home. Closed toe shoes are required, and each child will receive an LCI apron and hat.

Seasoning’s Greetings

This holiday mini workshop will feature the savory and the sweet. Seasoning’s Greetings will teach the students, ages 9-15, how to make a peppermint truffle candy and how to use modeling chocolate to create a reindeer, as well as a savory strudel. Each participant will receive an apron and a hat upon arrival. Closed toe shoes are required.

Louisiana Culinary Institute teaches and trains the best chefs in the world. This holiday season experience the tutelage and resources that LCI has to offer as your kids bake, cook, and create!

Alumni Spotlight: Cameron Kelly

Tue, 10 Nov 2020 15:42:26 GMT

After over 20 years of working in restaurants as a server or bartender and about 8 years touring as a DJ, New Orleans native Cameron Kelly thought it was time to make a change. Having battled addiction and depression, he looked for guidance and it dawned on him that it was time to go back to school. Having a passion for cooking his entire life, he sought out culinary schools in Louisiana and once he stepped foot on LCI's campus he fell in love.

Once enrolled Cameron thought it would be useless to continue to be a server or bartender while in school, so he reached out to Juban’s Restaurant and was immediately asked to be the lead line cook for their sister restaurant, Adrain's. Soon after he began Executive Chef Joey Daigle asked him to move over to Juban’s to as the sautee chef. In this role he created the daily specials for the historic Baton Rouge Restaurant. During this time, his work was noticed by the owners of Driftwood Cask and Barrel, a now defunct gastropub, located in Downtown Baton Rouge, and was asked to assume the role as their Executive Chef.

It was at Driftwood that Cameron started to catch his stride, showcasing his creative ability, while making food accessible to everyone. His Sous Vide wings landed him a feature in Dig Magazine in October of 2018. This was all happening at the beginning of Cameron’s 3 ^rd semester at LCI. On his last day of class, Cameron posted a selfie on social media, celebrating the accomplishment that many thought would never happen and he was approached by Jamie Lux, the owner of The Landing Bistro and Lounge in Warsaw, Missouri and was offered the position of Executive Chef.

Reluctantly, Cameron paid the small town of 1200 a visit and fell in love. He found a quaint lake town in Central Missouri that was sorely in need of cuisine that was more than just fast food and fried pork sandwiches. So, he brought a touch of Louisiana flare, coupled with his love for traditional Latin, Italian and Southeast Asian dishes with him and changed the culinary scene in that small town forever. After several spotlights in the local newspaper and even a set of cooking classes that he taught at the community center, he was then offered another interesting position.

Hotel Frederick in Boonville, Missouri has been standing since 1903 and has housed many things including an insane asylum and the chamber of commerce. The current incarnation is a destination, boutique hotel that was badly in need of a chef that could create food to match the atmosphere. After visiting with the hotel in January of 2020, Cameron decided to take on the role of Executive Chef. 2 full months of planning, cleaning, organizing and menu creations yielded a restaurant that would certainly exceed the expectations of what the owners of this historic hotel were looking for. With an opening date set for March 10, 2020, The Fred Restaurant and Lounge and their new Chef were ready for the public. Unfortunately, due to covid-19, the hotel was forced to close its doors after just 6 days of opening the restaurant. Chef Cameron, like so many others across the globe was furloughed.

During his furlough, Chef Cameron was approached by the head of the Missouri Restaurant association about an Executive Chef position opening at the prestigious and historic, all women’s Stephens College in Columbia Missouri. Chef Cameron was reluctant to proceed with this opportunity, as he wanted a fun and creative environment. After a bit of research, he found that there was more to this position than simply feeding students. It was at this time that he proceeded with the rigorous interview process, including a 7-course tasting for the board of directors and landed the position.

Stephens College, founded in 1833, has many notable alumnae, such as Joan Crawford, Annie Potts, Peggy Bolton and Susan Flannery. The Historic Firestone Baars Chapel was designed by Eero Saarinen, who also designed the Gateway Arch in St. Louis and is the venue in which many weddings are officiated, then catered by Chef Cameron and his team, in the gorgeous Lela Raney Wood Hall, just adjacent to the chapel. Chef Cameron also focuses deeply on student health by meeting an array of dietary restrictions, while providing delicious, from-scratch meals for all of the students, faculty and staff. “It’s the most fulfilling job a chef could ever ask for. I spend most of my days working with my team on creative ways to meet all the dietary restrictions, without losing the quality of food. I nourish these students 7 days a week, to ensure that their minds are sharp and bellies are full, so they can successfully complete their coursework without fear of getting sick. It’s truly incredible”

None of this would have been possible without the constant guidance of the instructors and staff of LCI. Chef Cameron is in constant communication with his mentors from school and having that lifeline is something that is priceless.

Baton Rouge Party Venues: Preparing for Your Company Parties

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 19 Oct 2020 14:17:43 GMT

Company parties can be held for a variety of reasons. With retirements, anniversaries, holidays, and more there is no shortage of causes of celebration. These occasions are also great for building and improving camaraderie and morale. However, these benefits or only possible with a well-planned event. Here are a few tips to make sure your next party is the best one yet.

Plan Your Party Early

The holidays can sneak up on you. So can other events that may coincide with other activities. This is why preparing early is so important. Whether you have one major event to plan, or a few throughout the calendar year, start early and plan often. When you plan ahead you can ensure that everyone is able to attend, reserve the venue, caterer, and entertainment of your choice, and have time left to work out any potential complications.

Find Out Food Preferences and Restrictions

Food, especially in south Louisiana, is a critical feature for any gathering. Whether you are bringing food in from a restaurant, having a potluck, or hiring a caterer, offering a menu that your guests want to, and can eat, is very important. Different food allergies and intolerances can pose safety and health issues. You also want to provide a spread that everyone can enjoy. Take a poll to see what the popular dishes and options are. It can be anonymous, done via email, or with a survey software.

Prioritize Your Budget

Anything business based follows a budget. Your company’s parties and events are no different. Each dollar needs to be allocated and accounted for. This means that you need to prioritize the elements of your event that are the most important. If catering, entertainment, or gifts are a must, you may need to make exceptions somewhere else. The last thing you want to do is reserve or be obligated to an item or service, only to find that you’re over budget before you book a venue. Make a ranking list and sort out what you absolutely need, and then take care of those initiatives first; then move down the list as your budget allows.

Opt for a Venue Away from the Office

The location of your event and the venue you choose is one of the biggest decisions you’ll make. It may seem more convenient to use your office as your venue, but that usually isn’t the case, and it provides a less than ideal atmosphere for celebration. Dedicated event venues have resources, experience, and expertise in hosting parties of all types and of all sizes. It’s easier for people to gather, lighten up, relax, and enjoy themselves when they aren't near their workstation and meeting rooms. Your venue should be easily accessible, have plenty of parking, and offer catering and other entertainment services like music, video, PA equipment, etc.

The Louisiana Culinary Institute is fully equipped with a state-of-the-art facility that includes classrooms, cooking labs, a media center, and an amphitheater. In addition to these resources, the expert staff has year of experience planning, organizing, and hosting events of all types. When the times come for your next event, let the pros at LCI handle and host it.

Baton Rouge Cooking Courses: Learning with Culinary Leisure Classes

Thu, 17 Sep 2020 16:13:01 GMT

Whether you are a novice in the kitchen, have a budding interest in the culinary arts, or craft menus with the best of them, a leisure cooking class has a variety of benefits. You can expand your culinary horizons, add to your repertoire, and learn new and different ways of doing things. This is exactly why Louisiana Culinary Institute offers a wide array of culinary leisure classes . Here are a few of the newest ones, with more being developed.

Halloween French Macarons

This hands on session will teach you how to make perfect French macarons. These delicious and adorable desserts will be a hit at any function. This three-hour class will concentrate on the creative process that yields these adorable, colorful, elegant pastries. It features two different meringue methods and four classic garnishes. Learn these new tricks and pass out some new treats this Halloween.

Creative BBQ

Everyone loves barbeque, and if you know just enough on the grill to be dangerous, this course can take your BBQ game to the next level. This class will teach you to create your very own rubs and sauces. Ready to expand your menu and your palette? Learn how to prepare BBQ chicken, BBQ meatballs, BBQ salmon, and more. Everything you make goes home with you, and you’ll be able to make your next cookout a great one!

Holiday Appetizers

Believe it or not the holidays are right around the corner. Whether you are hosting family and friends or need something new to bring to your annual festivities, the holiday appetizers leisure class will have you prepared. Put a new twist and some new options on the traditional holiday fare. Cajun hummus features classic roasted garlic hummus with muffuletta olive salad and homemade pita chips. Deviled eggs are great, but stuff them with shrimp remoulade and you have a tasty, unique snack. Sweet potato fritters and bacon wrapped chicken tenders round out the course.

Holiday Dessert Pies

Lights, a tree, egg nog, and pie are the perfect way to wrap up an evening during the holidays. This year you can add to the options beyond apple, cherry, and pumpkin. LCI’s holiday pies class will teach you how to make sweet potato, pecan, and coconut cream pie, all complete with homemade crust.

Step up your game in the kitchen with LCI’s culinary leisure classes. Not sure when you’ll have time to attend, or want to see what new great classes that Louisiana Culinary Institute’s talented staff come up with? Leisure class gift certificates are available.

Hospitality Degree in Louisiana: Preparing for Your First Semester

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 16 Sep 2020 15:42:48 GMT

The hospitality industry encompasses everything from restaurants and bakeries to hotels, casinos and beyond. There are a variety of career paths that you can take in hospitality, and most of them revolve around food. Having a strong background with education and experience is very beneficial, especially if you aspire to have a management role in this sector. Understanding how to successfully work in and around a commercial kitchen is essential. These skills in addition to leadership and management classes and training can provide all of the tools you need to excel in the culinary and hospitality business. Culinary school offers the resources and lessons to start your career with a strong foundation. Let’s take a closer look at what the first semester of a hospitality and culinary management curriculum is like.

Your first semester, or white level, is comprised of a variety of courses, including:

CA 101 – Professional Cooking I

In Professional Cooking I you’ll be introduced to the history of French Classic Haute Cuisine. The fundamentals of professional cooking techniques using dry and moist methods in a commercial food service facility will be taught. You will also be introduced to basic nutrition and how to incorporate it into different dishes. Recipe writing, interpretation, and menu design is also a major focus of this course. Lastly, you’ll learn how to properly utilize commercial food equipment in a safe and sanitary way.

CA 102 – Professional Cooking II

This course introduces the use of sauces, stocks, and soups. The fundamentals of stocking making will be taught to show specific techniques. You’ll learn how to make the five lead sauces using the stocks you create as well as how to make clear, thick, and national soups.

CA 103 – Professional Cooking III

Professional Cooking III teaches the basics of meat, poultry, and seafood cookery. Learn to identify the primal cuts of beef, lamb, veal, and pork, as well as the list of fabricated cuts from each. The proper cooking techniques for the composition and structure will also be introduced. Both dry and moist heat cooking methods with an emphasis on the correct procedure used for slow-roasting large birds, as well as the proper handling and cooking of poultry will be also be taught.

CA 104 – Professional Cooking IV

The final professional cooking course teaches the basics of vegetable and starch cookery. Learn how to identify, handle, process, and cook commonly used vegetables, starches, legumes, grains, and pasta. This class will also demonstrate how to control texture, flavor, color changes, and nutrient losses.

CA 109 – Bread Basics

This course covers basic bread production. Learn how to work with breads through study and manipulative skills. Rich, lean, and laminated breads are included.

CA 110 – Introduction to Baking and Pastry

Introduction to Baking and Pastry demonstrates the fundamentals of the commercial kitchen bakeshop. Bakeshop principles in relationship to how they are applied in cakes, pastries, cookies, ice creams, pies, and sorbet production will be the focus of this course.

CA 111 – ServeSafe® Food Safety & Sanitation

The ServeSafe® course is designed to instruct students in the basic principles of sanitation and sanitary requirements following HACCP program in receiving, storing, pre-preparation, and cooking and handling foods in a commercial kitchen. Special emphasis is given to time/temperature control, cross-contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServeSafe® course and is a core credential for the NRAEF ManageFirst Program®. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServeSafe® Sanitation Certification which is valid for five years.

CA 121 – Restaurant Production & Service I

This course introduces you to the commercial kitchen. Here you will learn how to use and work with the equipment to practice pre-preparation techniques used in mise en place. The kitchen laboratory emphasizes proper pre-preparation methods and mise en place. You will be taught how to prep food items for proper cooking and will be shown the proper techniques for using all commercial kitchen equipment safely. This course also features the proper use of knives and knife cutting techniques.

MAT 101 – Essentials of Mathematics

If you have a transcript from another post-secondary educational institute your mathematics credits can be transferred. However, if you don’t have this pre-requisite, you will take Essentials of Mathematics. This course covers the basics of practical math. With a comprehensive introduction to the concepts and applications of mathematics you will be prepared with the skills and competencies you’ll need in the workplace.

These courses will provide the foundation you’ll need to excel in your future semesters. LCI provides an accelerated 16-month program that will prepare for success in the hospitality industry.

Does Culinary School Prepare You to Become a Chef?: Exploring Your First Semester

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 27 Aug 2020 19:25:15 GMT

Becoming a professional chef takes passion, creativity, focus, and skill. Establishing the foundation to develop these skills and gain the knowledge you need to grow begins with experience and education. Culinary school provides both of these essential ingredients, but how? Over the course of your time in culinary school, you will go through a curriculum that builds on the knowledge and skills you’ve learned in previous semesters and classes. Let’s take a closer look at the first semester of culinary school at LCI.

Your first semester at Louisiana Culinary Institute, also referred to as white level, is comprised of these different courses.

CA 111 – ServeSafe® Food Safety and Sanitation

This class will instruct you on the basic principles of sanitation and sanitary requirements following a HACCP program in receiving, storing, pre-preparation, cooking, and handling foods in a commercial kitchen. Special emphasis will be given to time, temperature control, cross contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program®. You’ll be eligible to take the NRAEF certification test upon completion of this course to obtain the ServSafe® Sanitation Certification, which is valid for five years. This course is worth 2 semester hours.

CA 101 – Professional Cooking I

This course serves as an introduction to the history of French Classic Haute Cuisine. It teaches the fundamentals of professional cooking techniques using moist and dry methods in a commercial food service facility. You’ll also be introduced to basic nutrition and how to incorporate this into your dishes. The fundamentals or recipe writing and interpretation, as well as the different types of menus used in commercial food service will also be taught. This course is worth 2 semester credit hours.

CA 102 – Professional Cooking II

Professional Cooking II teaches the use and production of stocks, sauces, and soups. This includes the fundamentals of stock making and its specific techniques. After this class you’ll understand how to produce the five lead sauces using the stocks produced along with the production of clear, thick, and national soups. This course is worth 4 semester credit hours.

CA 103 – Professional Cooking III

This course will teach you the basics of meat, poultry, and seafood cookery. This includes learning how to identify the primal cuts of beef, lamb, veal, and pork, as well as a list of the fabricated cuts from each. You’ll also learn the proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods, with an emphasis on the correct procedure used for the “slow roasting” of large birds. This course is worth 2 semester credit hours.

CA 104 – Professional Cooking IV

In this course you will learn the basics of vegetable and starch cookery. This includes learning how to identify, handle, process, and cook commonly used vegetables, starches, legumes, grains, and pasta, along with how to control texture, flavor, color changes, and nutrient loss. You will also learn the dynamics of vegetarian diets and how to plan nutritious vegetarian menus. This course is worth 4 semester credit hours.

CA 121 – Restaurant Production and Service I

This class in an introduction to the commercial kitchen. It includes how to use and work the equipment to practice pre-preparation techniques in learning mise en place. You will be taught how to prep food items for proper cooking and will be shown the proper techniques for using all commercial kitchen equipment safely. The proper use of knives will also be demonstrated with ample time allowed for you to practice knife cutting techniques. This course is worth 1 semester credit hour.

CA 110 – Introduction to Baking and Pastry

In this course you will learn the fundamentals of bakeshop principles and to apply them in cakes, cookies, ice creams, sorbets, and pie production in a commercial bakery. This course is worth 2 semester credit hours.

MAT 101 – Essentials of Math

The course encompasses the basics of practical math. It will offer a comprehensive introduction to the concepts and applications of mathematics. This class provides the skills and competencies need to enter the workforce. This course is worth 3 semester credit hours.

These courses will provide the foundation you’ll need to excel in your future semesters. LCI provides an accelerated 16-month program that will prepare to become a professional chef.

Culinary Leisure Classes in Baton Rouge

Tue, 25 Aug 2020 18:05:00 GMT

Do you have a passion for cooking? Creating meals? Experimenting with recipes? If this sounds like you, a culinary leisure class can be the perfect way to expand your gourmet arsenal. Spending some time in a commercial kitchen, using state-of-the-art equipment, and experiencing professional instruction cannot help you learn about new cuisines, but can sharpen your overall skills. Louisiana Culinary Institute offers a variety of different leisure courses , let’s take a closer look at a few.

Artisan Breads Culinary Leisure Class

Chef Dave Tiner will be teaching a 3-hour class on how to make hand-crafted, hearth-baked loaves of artisan bread. Whether you enjoy bread with soup, as an appetizer, or for dipping in olive oil, all of these breads be the perfect addition to your table at home. The breads you will learn to make include 7 grain rolls, rosemary focaccia, and crusty French bread.

French Macarons Culinary Leisure Class

Learn how to make perfect French macarons. This hands on session will teach you how to make cute, sweet, and delicious treats. This three hour course will focus on the creation of these elegant, colorful pastries. In addition to the macarons, you’ll also be taught how to make four classic garnishes.

Comfort Foods Culinary Leisure Class

Add a few new tricks in the kitchen when the weather begins change. Comfort food is perfect for fall and dropping temperatures. Learn how to perfect baked macaroni and cheese, chicken pot pie, meatloaf, and Shepard’s pie.

Sushi 101 Culinary Leisure Class

Come enjoy making sushi for yourself! You will learn about the origins of sushi, cooking rice, and rolling our own sushi. We will explore the basic variations of sushi like the California roll, the crunchy roll, the Philadelphia roll, and the spicy tuna roll. You may not be a sushi chef, but you can enjoy this ancient Japanese dining experience. Come join us in preparing, sampling, presenting, and eating sushi for your personal dining pleasure.

These culinary leisure classes and more are offered throughout the year at Louisiana Culinary Institute. Learn new skills at the premier culinary school of the south

Earning a Culinary Arts Degree: A Closer Look at Your First Baking & Pastry Semester

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 06 Aug 2020 13:46:03 GMT

The accelerated, 16-month culinary degree program is comprised of four semesters. Each semester builds on the skills and knowledge gained in your prior classes. While the ultimate goal is to master these techniques and strategies, it’s important to focus on the basics that establish the experience you’ll need in your career. Let’s take a closer look at your first semester in LCI’s baking and pastry degree program.

Your white level semester is composed of a combination of seven different classes. These courses cover everything from sanitation and safety to professional cooking classes in both lecture and laboratory settings. Here is what your first semester will look like at LCI.

CA 111 - ServeSafe® Food Safety and Sanitation

This class is designed to instruct the students in the basic principles of sanitation and sanitary requirements following HACCP program in receiving, storing, pre-preparation, cooking, and handling foods in a commercial grade kitchen. Special emphasis is placed to time, temperature control, cross-contamination, and personal hygiene. This is the National Restaurant Association Educational Foundation’s (NRAEF) nationally recognized ServSafe® Course and is a Core Credential for the NRAEF ManageFirst Program®. Students are eligible to take the NRAEF certification test upon completion of this course to obtain the ServeSafe® Sanitation Certification which is valid for five years. This course is 20 lecture clock hours and 2 semester credit hours.

CA 101 – Professional Cooking I

Professional Cooking I is an introduction to the history of French Classic Haute Cuisine. Students will learn the fundamentals of professional cooking techniques using moist and dry methods in a commercial food service facility. Students are also introduced to basic nutrition, taught how to incorporate proper nutrition into their dishes, the fundamentals of recipe writing and properly utilize commercial food equipment in a safe and sanitary manner. Pre-preparation techniques are covered with an emphasis on the proper use and handling of kitchen knives. This course is 30 lecture clock hours and 2 semester credit hours.

CA 121 – Restaurant Production and Service I

This course introduces students to the commercial kitchen and shows them how to use and work with the equipment and practice pre-preparation techniques for mise en place. Students are also taught how to prep food items for proper cooking and are shown the proper techniques for using all commercial kitchen equipment safely. The proper use of knives is demonstrated with ample time allowed for students to practice knife cutting techniques. This class is 30 lab clock hours and 1 semester credit hour.

CA 109 – Bread Basics

Bread basics teaches the bread production, including lean, rich, and laminated breads. This course includes the understanding of working with breads through study and manipulative skills. This class is 30 lab clock hours and 1 semester credit hour.

CA 102 – Professional Cooking II

CA 102 is an introduction to the use and production of stocks, sauces, and soups. The fundamentals of stock making are explored along with specific stock-making techniques and how to produce the five lead sauces using stocks produced as well as the fundamentals of making clear, thick, and national soups. This course is 60 lecture clock hours and 4 semester credit hours.

CA 103 – Professional Cooking III

In Professional Cooking III students will learn the basics of meat, poultry, and seafood cookery. Identifying primal cuts of beef, lamb, veal, and pork as well as the fabricated cuts from each will be taught. The proper handling and cooking of poultry, utilizing both dry and moist heat cooking methods with an emphasis on the correct procedure used for the “slow-roasting” of large birds will also be a key focus. This course is 60 lab clock hours and 2 semester credit hours.

CA 104 – Professional Cooking IV

In this course students will learn the basics of vegetable and starch cookery. Students will learn to identify, handle, process, and cook commonly used vegetables, starches, legumes, grains, and pasta, as well as how to control texture, flavor, color changes, and nutrient losses. The dynamics of vegetarian diets and planning nutritious vegetarian menus will also be taught. This course is 60 lecture clock hours and 4 semester credit hours.

CA 110 – Introduction to Baking and Pastry

This course covers the fundamentals of a commercial kitchen bakeshop. Students will learn the fundamentals of bakeshop principles in relation to how they are applied in cakes, pastries, cookies, ice creams, sorbets, and pie production. This course is 60 lab clock hours and 2 semester credit hours.

MAT 101 – Essentials of Math

This course encompasses the basics of practical math with a comprehensive introduction to the concepts and applications of mathematics. Skill building modules will prepare students with the skills and competencies needed to enter the workforce. This course is 45 lecture clock hours and 3 semester credit hours.

These classes will create your culinary foundation as you grow into your education and eventually your career.

Culinary Arts Associate Degree: Changing Majors and Careers

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 16 Apr 2020 20:09:04 GMT

There comes a time for everyone to make a decision about how they want to earn a living. Deciding what to do with your time and your skills requires a variety of considerations. One of the most important factors in determining the line of work you choose is the type of education that you choose. While you typically make these decisions when you are young, there is no time limit or expiration date on education. This means that as your interests and needs change, you can adapt and expand your skill set and knowledge. Whether you are having second thoughts about your field of study while in college or looking for a change of pace from your current career, a culinary arts degree can create many new opportunities.

If you have a passion for cooking and creating, then a career in the restaurant and hospitality industry is perfect for you.

Establishing a strong foundation with the knowledge and skills needed by a professional chef is essential. The curriculum at Louisiana Culinary Institute not only prepares you for life in the kitchen, but also the vital skills that you’ll need to run, manage, and grow your own business as a chef and an entrepreneur.

With three different areas of focus, you’ll have options as to which areas of the industry you’d like to pursue. Advanced Culinary Arts teaches you a multitude of skills and techniques through a wide range of cuisines and flavor profiles. Advanced Baking & Pastry focuses on dessert skills like cake decorating, centerpieces, and more. Hospitality and Culinary Management offers the expertise needed to manage and lead in the hospitality and restaurant industries.

While some of the courses in all three programs overlap, the concentration in each is designed to prepare you to perform at a high level after graduation. Each curriculum also features math, English, accounting, leadership, and other courses that are meant to make you a well-rounded professional.

While LCI offers an accelerated 16-month degree program, you can complete your culinary education even faster with transfer credits . If you’ve graduated from college or have completed college courses, you can transfer those credit hours for the appropriate math and English classes in your degree program. This means that the work you’ve already done can put you that much closer to your first career, or a brand new one.

A career as a professional chef can be fulfilling and present many different opportunities. Get started by applying to LCI today.

LCI Hosts 2019 Certified Louisiana Recipe Competition

Wed, 18 Dec 2019 15:27:46 GMT

On Friday, December 6th, Certified Louisiana, in conjunction with Louisiana Cookin’, hosted a recipe competition among Louisiana CulinaryInstitute students. The competition was comprised of four categories. Students had the opportunity to select their desired category and prepare an original dish for on-site judging. Each entry must include at least one Certified Louisiana product, with bonus points available for using multiple products, as well as for pairing a dish with a cocktail or beverage that includes a certified craft beverage product. The grand prize winner receives a $1,000scholarship from Louisiana Cookin’, and their winning recipe will be featured in the May/June 2020 issue of Louisiana Cookin’. Here are the winners from each category.

Best Appetizer - Devin Manske won the appetizer competition with his Dirty South.The Dirty South featured fried oysters with Rockefeller dressing.

Best Side Dish - The best side dish award went to Misty White. White took home this category with her marinated pasta salad.

Best Entrée - Jacoby Antoine and his Shitake risotto Milanese took the top spot among the entrée entrants.

Best Dessert - The grand prize winner came from the dessert category. Shardae Johnson and her southern cinnamon pecan cake brought home the day’s top honor.

The Certified Louisiana Recipe Competition is just one example of the many opportunities and experiences that are available for LCI students.

Associate’s Degree in Culinary Arts: Saving Time and Money with ProStart

Wed, 18 Sep 2019 15:52:02 GMT

Pursuing an education and career in the culinary sector is a commitment. Hard work, long hours, and a passion to create are all a regular part of the job. However, if you are a high school student, and you’ve decided that a career in the kitchen is what you want, there is a program that can fast-track you to the job of your dreams.

ProStart is a nationwide, two-year high school program that teaches everything from culinary techniques to management skills. This curriculum provides real-world experience and opportunities. Participating in ProStart will create a foundation that will last a lifetime. It also demonstrates your commitment to the craft; something that top tier culinary schools, like Louisiana Culinary Institute, look for in prospective students.

ProStart is an elective program for high school students that can pay dividends in a variety of ways. Two of the most important things it offers is the reduction of time and money you need to spend in culinary school. When you complete the ProStart and earn your Certificate of Achievement you automatically earn a $2,000 scholarship. The savings continue based on the curriculum provided by ProStart, which includes the essentials like an introduction to sanitation, and many other kitchen skills. So not only are you equipped with the techniques and knowledge need as a culinary professional, but these courses can transfer to LCI. In fact, Louisiana Culinary Institute is so passionate and committed to the ProStart process, that they will actually provide professional instructors to schools in order to create more opportunities.

Between scholarship opportunities and transfer credits, the amount of total time and money you will spend on culinary school as a ProStart graduate will be significantly less. This creates a simple and efficient segue from high school to culinary school into the workforce; meaning you can be fast-tracked into a career, working more and earning more sooner.

If you have a passion to cook and create, see your high school’s guidance counselor about participating in ProStart. And when the time comes to decide on a culinary school, LCI is the premier culinary school of the south and offers frequent open houses, campus tours , and more.

Cajun and Creole Cooking Classes: Learning to Cook the Louisiana Way

charlie@louisianaculinary.com (Charlie Ruffolo) — Mon, 16 Sep 2019 14:36:37 GMT

One of the most signature cuisines across the United States is Cajun and Creole. It denotes a lifestyle, and emotion, and a zest for life. Of course for everyone in south Louisiana, it’s a luxury we can easily take for granted. But what if you didn’t have to venture out to the countless high-end, high-quality restaurants we have on every corner to enjoy an authentic Cajun dish? This is one reason why Louisiana Culinary Institute offers a variety of leisure cooking classes , including Cajun and Creole cuisine.

Signup and spend a few hours learning the ins and outs of Cajun cooking. Hosted by professional Chef Colt Patin, this class is designed to introduce you to Cajun and Creole cuisine . Each class is loaded with tasting samples, topics for discussion, and hands on cooking. Additionally you’ll learn about kitchen safety and knife skills during this class. Over these four weeks you’ll learn the difference between Cajun and Creole.

This course begins on October 3rd with basic knife skills and an overview of classic Cajun ingredients. This course will include New Orleans BBQ shrimp, chicken and sausage jambalaya, andChef Colt’s Grandmother’s Gateau de Sirop (syrup cake).

Week two takes a dive into boudin balls, boudin egg rolls, and fried catfish over jalapeño cornbread with crawfish etouffee. It will be capped off with a bread pudding.

Week three will introduce the Cajun dark roux for chicken and sausage gumbo. Next will be a Paul Prudhomme classic, blackened pork chop and twice baked potatoes with smothered green beans. And week three wouldn’t be complete without bananas foster.

The fourth and final week features a creamy Creole style shrimp an grits, as well as an alligator sauce piquant. Joined with rice pilaf and corn macque choux, this dish will be one to be enjoyed. What’s a Cajun course without beignets and coffee for desert?

Bring the staples of your favorite restaurant to your home’s kitchen is a gift that keeps on giving. Join LCI and our professional staff to gain all of the skills and insight necessary for the authentic Cajun and Creole dishes we all know and love.

Holiday Party Venues in Baton Rouge: 4 Tips for Finding the Perfect Place

Fri, 23 Aug 2019 19:38:26 GMT

While it may seem early, the holidays will be here before you know it. They always tend to sneak up quickly, and then the mad scramble to organize your company’s annual party begins. Taking care of these duties and laying out your plans early can make for both, more festive festivities, and less stress. Arguably the most important aspect of any party is the venue. Just like the hotel can make all the difference on your vacation, the venue can make or break any event. So here are four tips that can help you find that perfect venue for your next event.

Prepare a Budget for Your Event

As with anything business related, the bottom line needs to be the top consideration. Your plans should revolve around your budget. If you spend most of it on entertainment, it will limit what you can spend on a venue, and vice versa. Make sure that your budget is lined up and itemized before you begin touring facilities.

Find a Venue with a Convenient Location

In real estate the motto is “location, location, location”. It should be top of mind when it comes to your venue selection too. The location of your venue should be influenced by who is attending. Is it employees only? You may want something closer to the office. If other guests are attending easy thoroughfare access, ample parking, and other adjacent amenities and attractions are also pluses.

Pay Attention to the Venue’s Amenities

Amenities go way beyond aesthetics. It’s important to analyze and inspect each aspect of the facility and how it will impact your guests. Parking, layout, kitchen access, and technology should all be major considerations. Ample parking is ideal, but also consider if the venue offers convenient and safe riding share options. The layout of the building in terms of restrooms, traffic flow, stages, bars, buffets, and seating will go a long way in how you plan the overall event. Kitchen access scalability will determine the kind of food you’ll be able to prepare and serve. Technology will be a key consideration for the types of entertainment and convenience your even can offer. Wi-Fi, media platforms, and more can sway your decision when finding a venue .

Plan Your Party’s Activities and Entertainment

Your guests are going to be expected to be fed and entertained. Deciding how you will do that will help you find a venue that can accommodate your festivities. Whether you opt for a band, a DJ, or a team building activity , some facilities will be better suited than others for a specific event.

So before the leaves begin to fall and your holiday party is in desperate need of a home, start looking now. The state-of-the-art facilities at Louisiana Culinary Institute offer demonstration labs, a full service restaurant kitchen, a dining room that can accommodate 130 guests, an amphitheater, a media center, and more. For team building activities, or custom party planning, LCI has the resources, expertise, and experience to make your next event a great one.

Culinary Arts Degree: 5 Reasons to Apply at LCI [Infographic]

Wed, 21 Aug 2019 13:57:57 GMT

An education is much more than time spent in a classroom. It’s about preparation, it’s about passion to pursue a skill and endeavor after you graduate. It’s about having options to develop your talents, and having opportunities to display your abilities. This is why Louisiana Culinary Institute has designed its curriculum and nurtured relationships to create an excellent environment for its students.

LouisianaCulinary Institute was recently ranked as the fourth best culinary school in the United States. Based in a region that is famous for its cuisine, chefs, and restaurants, LCI leverages these resources and their locality to develop a truly unique education.

With an accelerated 16-month program, you have the option of studying Advanced Culinary Arts , Baking and Pastry , or Hospitality and Culinary Management . These options allow you to find a curriculum and earn a degree that aligns with your strengths and passions.

LCI also has a variety of partnerships that allow their students to have premier culinary experiences. From Disney’s culinary program to working at the Cannes Film Festival to spending a week at Augusta National during The Master’s, these once in a lifetime opportunities are available for LCI students; offering even more reasons to apply for culinary school.

Associate’s Degree in Culinary Arts: Preparing for the Math & English Admission Test

Wed, 24 Jul 2019 16:07:33 GMT

Many people take different paths on their way to and through culinary school. Whether you are a young aspiring chef, straight out of high school, making a career change, or transitioning out of the military , you may have some of the prerequisites for culinary school admission. For students that don’t have an Associate’s Degree (or higher) nor an official college transcript that shows the grade of a “C” or higher in math and English, you must take the Wonderlic Basic Skills or COMPASS test as a part of the admissions process .

What is the Wonderlic Basic Skills Test

The Wonderlic Basic Skills Test is a test of your cognitive abilities. It is designed to focus on your math and verbal skills. This test is commonly used by both employers and institutions of post-secondary education to determine your mathematics and language proficiencies.

How do you prepare for the Wonderlic Basic Skills Test?

There are several helpful ways to prepare for the Wonderlic Basic Skills Test. However, it is important to know that calculators or any other type of aid are not allowed during the test; so don’t practice with one. There are several practice tests that you can take online for free. The questions on these tests closely resemble the ones you can expect to see on the real thing.

The Wonderlic Basic Skills Test is timed. It is composed of 90 questions (50 multiple choice questions on reading and language, and 40 basic math and numerical reasoning questions). Each multiple-choice question has four options. You have 40 minutes to complete the test.

There are lots of resources to help you prepare. The admissions team at LCI can also answer any questions you have and help you determine what else you need before you apply.

2019 Race to Cannes Winner: Katy Fernbaugh

Tue, 02 Jul 2019 15:22:19 GMT

Each year Louisiana Culinary Institute holds its annual competition Race to Cannes. The Chopped style competition pits LCI’s top students against one another through a series of challenges. The students create original dishes from a mystery basket of ingredients and the winner earns the opportunity to join the American Pavilion cooking team at the Cannes Film Festival in May. During the festival, the winner cooks at the main gathering area, preparing over 1,000meals each day, catering parties, press events, receptions, and luncheons.

This year’s winner, Katy Fernbaugh, chose to prepare a ravioli dish and a stir fry. The students were required to use all of the ingredients given to them, and the qualifiers were four ounces of protein, starch and vegetables. “I was the only student who made pasta from scratch,” Katy explained. “It was a risky move, and I believe it set me apart.”Because the students had to submit a menu in only fifteen minutes before cooking began, Katy recalls having to think on her feet and make strategic decisions.“I’ve always liked working individually – I like knowing that it’s all on me.”

Katy believes taking advantage of all Louisiana Culinary Institute has given her prepared her for this competition. Prior to winning Race to Cannes, Katy had the opportunity to work for the Masters, and it was there that she realized all of the practical knowledge LCI had already provided her. “My education far surpassed some others that had gone to a four-year college! The program is fully immersive and condensed –I have been eating, breathing and sleeping culinary school for the last 16 months.”

If you’re considering attending culinary school, Louisiana Culinary Institute is the premier choice. Katy has chosen to pursue a degree in Advanced CulinaryArts (Savory) . As far as advice for other current or prospective students,Katy believes that you’ll never know what you’re capable of unless you challenge yourself. “Deciding to attend culinary school was a leap of faith,”Katy explained. “Go ahead and jump – if you fail, you might even learn more than if you succeed.”

Culinary School for Baking: The Advantages of a Degree in Baking and Pastry

Tue, 18 Jun 2019 13:57:36 GMT

The baking industry in the United States generates over $30 billion annually. It is also a sector that stokes creativity and offers an outlet for those with a culinary passion to craft an innovative career. And with a forecasted growth of 1% per year over the next decade, the outlook is encouraging. But where do you begin? Just as with any career path, knowledge is power. Learning the skills, methods, and processes required to bake successfully, as well as the opportunity to network with established figures and like-minded individuals, can all be found in culinary school.

A baking and pastry degree offers a wide array of concentrations. According to the American Baker’s Association, the bakery market is segmented into the following:

Bread: 32%
Rolls: 19%
Cakes: 15%
Retail Bakery Products: 10%
Soft Cakes: 8%
Pies: 2%

No matter what your passion is, where you want to focus, or where you want to end up, developing a foundation based on knowledge and experience is essential. Here are a few of the advantages that are available when you pursue a culinary arts degree in advanced baking and pastry .

In culinary school, you will experience each facet of not only the baking industry but the food service sector in general. Your first semester begins with the very basics of food safety and sanitation, moving through to professional cooking labs and lectures and introductory classes on baking and breads. In the second semester, higher level professional cooking curriculum will build upon what you’ve already learned. In your third semester, the focus of baking and pastry skills really ramps up. Now that you have an established knowledge base, you can concentrate on this specialty. From advanced boulangerie to cake and entremets methods, you will develop the skills for your final semester, which includes custom cakes, confections, and high-level restaurant production and service.

All of the lessons and skills will be learned and developed in state-of-the-art classrooms and commercial kitchens. From tiered lecture halls to demo labs, the facilities available create an environment that will allow you to experience what working as a professional chef is actually like.

While the skills you learn to professional perform your craft are imperative, culinary school also offers several classes that will help you manage not only your career but also your own business. With classes focused on management, math,English composition, leadership, and more, you will graduate ready to enter the workforce as a well-rounded professional.

At Louisiana Culinary Institute, you can earn you Baking and Pastry degree in 16 short months, with access to a vast alumni network , gaining real-world, hands-on experience. With a variety of scholarships and financial aid available, developing the tools you need for your dream job could be closer than you thought.

Admission to Culinary School:The ProStart Advantage

Tue, 11 Jun 2019 21:34:32 GMT

Starting out it helps to have every advantage you can get. Education and experience are two significant advantages that can help you find your dream job. Education and experience are also the two advantages that ProStart® offers high school students with a passion for the culinary arts.

What is ProStart®?

ProStart® is a two-year program offered at select high schools. With a focus on teaching culinary arts to inspired students, ProStart® supports an early commitment to careers in the culinary industry. This program offers an exciting opportunity to learn about the art of cooking and managing a restaurant. Training with professional chefs and experiencing valuable classroom instruction will provide the chance to earn college credit as well as money while you’re still in high school.

How Does ProStart® Work?

Begin by talking with your school’s counselor about attending ProStart® classes. Not only do these classes teach you how to prepare meals, but also nutrition, marketing, and management. You will also find a job in the food service industry. In this job you’ll be paired with a mentor who will help you complete the skills required for your ProStart® Workplace Checklist. The final element of the ProStart® program is to earn you COA, or Certificate of Achievement. This certificate can create numerous opportunities for scholarships and jobs.

What are the Benefits of Being a ProStart® Student?

There are many benefits of earning a ProStart® Certificate of Achievement. At Louisiana Culinary Institute, the premier culinary school in the south, and the 4th ranked culinary school in the country , ProStart® students have access to:

Class field trips
ProStart class instruction support and competition preparation
LCI faculty demonstrations and campus visits to local ProStart® schools
Scholarships for ProStart® competition winners and program completers
Transfer credits for select ProStart® coursework
And more

Louisiana Culinary Institute Scholarships for Louisiana ProStart

Students that successfully complete and graduate from ProStart I and II will receive a $2,000 ProStart Excellence Award. To be eligible for this prize you submit proof of official certification from the state and NRA, including proof of the 400 required hours. The ProStart Excellence Award Scholarship is valid for 2 years and is credited directly towards your tuition.

All ProStart regional and state winners for both Culinary and Management competitions will receive scholarships for 1st, 2nd, and 3rd place in the following amounts. However, in Louisiana additional awards for 4th and 5th place will be awarded to ProStart winners.

1st Place - $3,000
2nd Place - $2,000
3rd Place – $1,000
4th Place - $750 (exclusive to Louisiana)
5th Place - $500 (exclusive to Louisiana)

ProStart National Invitational winners reserve scholarships for 1st through 5th place. This scholarship is available for both Management and Culinary winners and is valid for 2 years.

1st Place - $7,500
2nd Place - $5,000
3rd Place - $3,500
4th Place - $2,000
5th Place - $1,000

Each dollar amount for these awards is spread out equally across the program’s 4 semesters at $500 per semester. Each scholarship must be used within 2 years of the date it was received.

LCI provides additional scholarship opportunities based on availability and ProStart Transfer Credits for select classes including ServSafe Sanitation, Nutrition, Restaurant Production I, Knife Skills, Controlling Costs, and Hospitality and Restaurant Management. These courses provide class credits yielding a reduction in tuition and a shorter timeline to graduation.

LCI is a nationally accredited premier culinary school offering two-year programs compressed into 16 months. LCI offers Associate of Occupational Studies degrees in Advanced Baking and Pastry, Advanced Culinary Arts, and Hospitality and Culinary Management. Several LCI courses are facilitated using NRAEF MangeFirst® resources to prepare students to take industry examinations. Students who successfully pass these examinations can earn a Certified Culinarian® (CC) or Certified Pastry Culinarian® (CPC) designation.

If you are considering an education and career in the culinary industry, get a head start with ProStart®, and take advantage of the experience and benefits at Louisiana Culinary Institute .

Get on Board: The Latest in Louisiana Seafood Event to be Held at LCI

Wed, 22 May 2019 14:06:23 GMT

OnJuly 10th, from 9am to 12pm, Louisiana Sea Grant will host a collection of chefs, fishermen, and seafood professionals at Louisiana Culinary Institute. Chefs and industry professionals will be talking about Louisiana seafood, answering questions, and performing demonstrations.

The three featured chefs include Chef Justin Ferguson, Chef Michael Gulotta , and ChefJeff Mattia . Ferguson, a Baton Rouge native and Michelin recognized chef most recently oversaw four restaurants in Chicago, including the Michelin Guide Good Standard La Storia .ChefJustin has returned home to Baton Rouge to bring the best of seafood and barbeque to southeastern Louisiana as partner and chef at BRQ Seafood and Barbeque . Gulotta was named Food and Wine’s “Best New Chef” in 2016and is the co-owner and chef at MOPHO and Maypop in New Orleans. Before opening his restaurants, Gulotta cooked for six months in Laguria, Italy, and then for several years in theBlack Forest of Germany. Mattia is the executive chef at Royal Sonesta New Orleans. He began cooking in the U.S. Marine Corps before earning his culinary degree and serving as the chef de cuisine at the Mohegan Sun Casino and executive sous chef at Hyatt Regency New Orleans.

The cooking demonstrations will feature a variety of Louisiana Seafood products, including: Louisiana limited wild plate frozen shrimp, Louisiana crab, and freshwater catfish. Other seafood products will be included and demonstrated at each chef’s discretion, including: oysters, crawfish, black drum, soft shell crab, gar fish, and more.

This event will also feature a panel of fishermen that will discuss their different products, as well a variety of trends and topics in the industry. Some items that will be discussed include:The Myths of Fresh and Fresh Frozen, Modified Atmosphere: The Opportunities andHandling Requirements, and Louisiana Crab: The Ins and Outs of New ProductForms and Soft Shell.

Chefs, buyers, and restaurant industry professionals are all invited to this free event that will be full of demonstrations and conversations. The first 20 people to register will receive a sample pack of seafood.

Louisiana Culinary Institute is located at 10550 Airline Hwy in Baton Rouge. For more information, call 877-533-3198.

Louisiana Culinary Institute Listed as a Top 60 Culinary Blog for the Second Consecutive Year

Wed, 24 Apr 2019 17:42:12 GMT

LouisianaCulinary Institute is dedicated to providing the Baton Rouge region with the highest level of culinary education. In recent years, this service has expanded to include the provision of online resources and educational materials, many of which are accessible through the regularly updated Louisiana Culinary Institute blog . Today, we are proud to announce that the wealth of information included on our site has led to the distinction of LouisianaCulinary Institute being ranked in the top 40 on Feedspot’s Top 60 Culinary Blogs and Websites Every Chef Must Follow for the second consecutive year.

Feedspot, an aggregator website that curates content to subscribers based on topic, has sorted through the many culinary blogs across the internet and has selected Louisiana Culinary Institute as a representative of the very best blog content available regarding the culinary segment. We are proud to be included on this list among company such as Feast Magazine, and Reddit’s AskCulinary, and we strive to continue to provide the best possible culinary resources for both our students, clients, and the general public.

Culinary School Classes: The Steps to Enrolling in Culinary School

Mon, 22 Apr 2019 13:51:31 GMT

There is a process to everything. A predetermined set of steps that once completed, will lead to a defined outcome. Whether it’s following the instructions in an assembly manual or planning the next chapter of your life; understanding the required course of action is important. Applying to culinary school is very similar. Just like with other forms of higher education, there is an enrollment process. While that initial step, calling, or inspiration may vary from person to person; once you realize you have a passion to create and cook, the course of action is pretty simple. Here is the 7-step process for enrolling at Louisiana Culinary Institute .

Provide proof of high school (or equivalent) graduation. Acceptable forms of proof include: high school diploma, official high school transcript, GED, HISET, high school equivalency documentation, or an acceptable home school certificate.
Complete an application and submit a $25 non-refundable application fee.
Provide proof of citizenship. Two forms of identification are required, one must be a photo ID. Acceptable forms of identification include: birth certificate, driver’s license, social security card, passport, etc.
Complete and submit a short essay (750 words max) explaining why you want to earn a culinary arts degree.
Complete the Louisiana Culinary Institute developed math test.
Successfully pass the Wonderlic Basic Skills / COMPASS Test. This is only required if you do not have an associate’s degree (or higher), or do not provide college transcripts showing a grade of a ‘C’ or higher in college-level math or English courses.
Complete an interview with the admissions panel.

Once these steps are completed and you are accepted into the program, a $75 registration fee is required.

Now that you’ve completed the enrollment process, it’s time to decide what you want to focus on in culinary school. There are three degree programs at LCI: AOS in Culinary Arts – Advanced Culinary Arts , AOS in Culinary Arts – Advanced Baking and Pastry , and AOS in – Hospitality and Culinary Management . Each concentration provides high quality training and conceptual understanding that prepares students for mid to upper-mid level positions in the food service industry. Each program only takes 16 months to complete.

After you’ve made the decision to pursue an education and a career in the culinary sector, follow these simple steps and the premier culinary school in the south will prepare you for the job of your dreams.

Baton Rouge’s Spring Culinary Events

Thu, 21 Mar 2019 15:00:11 GMT

Daylight savings time has finally arrived. The sun is out longer, the weather is warmer, and calendars are filling up for many different reasons. Whether it’s baseball at the Box, Saturday mornings on a soccer field or afternoon crawfish boils, this time of the year always buzzes with activity. The same is true for the culinary scene in the Red Stick; highlighted by two of its premier events, Gourmet in the Garden, and Small Town Chefs. Let’s take a closer look at each.

Gourmet in the Garden 2019

On April11th the best local chefs and mixologists assemble on the grounds of the LSUAgCenter’s Botanical Gardens. This evening features the best food and drinks that Baton Rouge restaurants have to offer as they compete for the People’s Choice and Juried Awards. You are invited to stroll through the beautiful scenery of the Rose and Orangerie Gardens as you enjoy the freshly prepared fare created from local products. All proceeds from this event benefit educational programs at theBotanical Gardens and the Louisiana Culinary Institute Foundation .

Small Town Chefs 2019

Celebrating great local chefs and the wonderful things they are creating and doing throughout south Louisiana is what Small Town Chefs is all about. For the past five years, Louisiana Culinary Institute and Country Roads Magazine have committed to identifying the very best and most creative culinary professionals, with one caveat, that they operate in a town with a population of 25,000 or less. This challenge leads to new destinations and uncovers incredible restaurants. The culmination of this event is the Small Town Chefs Dinner held on June 27th at LouisianaCulinary Institute. The 2019 winners of the Small Town Chef Awards will prepare a five-course meal, with all proceeds benefiting the Louisiana Culinary Institute Foundation. Tickets will be available on May 1st.

So, mark your calendars this spring for two great events. From beautiful scenery and incredible food to memorable stories and more incredible food, Gourmet and Garden and Small TownChefs are two events you don’t want to miss.

Culinary Leisure Class Gift Certificates: The Gift That Keeps on Giving

Tue, 12 Feb 2019 21:10:02 GMT

Throughout the year there are a number of different occasions to give and exchange gifts. From birthdays to holidays to anniversaries, even for no reason at all; when it comes to selecting presents, you have a wide variety of options. Now finding that perfect gift can be a challenge. One trend that is growing in popularity is gifting experiences instead of material items. While plane tickets, exotic vacations, and sporting events provide fantastic encounters and memories, they are temporary. Another type of non-material gift you should consider is that of knowledge. This is exactly what a culinary leisure class provides. A culinary leisure class is fun way to learn new skills that can be used for years to come. With a wide variety of classes focused on different topics, skills, and genres, there is literally a class for anyone and everyone.

Whether you or your recipient want to explore ethnic foods, sharpen your talents, or simply learn some of the fundamentals, there is a class for that. Each class is taught by a professional chef instructor in a state-of-the-art kitchen. From desserts to breakfast, from grilling to baking, each class offers a unique experience.

Oftentimes classes will be based around a holiday, making them a great opportunity to add to your skillset. You can celebrate Mom with a Mother’s Day Brunch and Learn . You can learn some new techniques and ideas before hosting Thanksgiving dinner. You can enhance your knowledge before manning the grill on Memorial Day weekend. Whatever the occasion, there will be a class for you, or better yet the recipient of your gift certificate. As new classes are developed and scheduled, a leisure class gift certificate is a great option for when the right fit comes along.

So when the next celebration rolls around, give the gift that creates and sharpens a skill that can not only be used for years to come, but can be shared and enjoyed by everyone.

LCI Alumni Spotlight: George Kraus IV

Wed, 23 Jan 2019 17:11:13 GMT

You don’t know what you don’t know. In spite of years of experience, and a drive to succeed; this mantra spoke volumes toGeorge Kraus IV both before and after enrolling at Louisiana CulinaryInstitute. The road that led to Kraus becoming the Executive Chef of Doe’s Eat Place in Baton Rouge began after working for years in bars and kitchens where he eventually found himself as, “the guy in charge”.

While culinary school wasn’t on his radar for some time, he realized that earning a degree in advanced culinary arts would be the perfect way to prove his knowledge. When it came time to choose a culinary school, LCI was a simple choice for this Louisiana native. Although others were briefly considered, they would have required Kraus to be away from home and work for too long. The proximity of LCI along with the ability to continue working while completing his degree made Louisiana Culinary Institute a simple choice.

With over a decade of experience in the culinary industry, Kraus came in with extensive skills and knowledge. However, this base did not prevent him from learning each and every day. During his time at LCI the charcuterie and ethnic food classes were among the most rewarding; teaching him new ways to expand flavor pallets, one of Kraus’ passions. Networking within culinary school is one of the things that makes this experience so valuable. This was especially true for Kraus as he forged friendships with the instructors, who are still a resource to this day.

The opportunity to learn and discover what you don’t know is one that shouldn’t be ignored. “If you’re thinking about it, do it. You may have worked in kitchens before, but you will learn something new. There is always something you don’t know,” says Kraus to anyone considering enrolling in culinary school. For current students it’s important to listen, you will learn a lot. “Even when you get out, there will still be things you don’t know; but LCI gives you the ability to understand what someone needs.”

After being in the business for over 10 years, you can still find Krause in the kitchen, every day, playing. “You have to have fun. It’s a thankless job with long, stressful hours. If you can’t have fun, you aren’t meant to do it.”

LCI Alumni Spotlight: Derek Lee

Fri, 21 Dec 2018 18:53:26 GMT

From the age of 12 Derek Lee knew he had a passion to cook and create. This appetite to craft, design, and lead has led Lee across a variety of occupations and experiences; ultimately bringing him to and through the halls of Louisiana Culinary Institute.

From serving in the military to teaching to working in a warehouse, Lee has walked an eclectic path that has delivered him into a role drives him. With aspirations to open and own his restaurant one day, Lee is using the skills and relationships that he developed at LCI to go beyond thriving as a culinary artist, but is passionate about sharing his experiences to coach, mentor, and lead.

When Lee knew it was time pursue his education in the culinary arts , he briefly considered Le Cordon Bleu College of Culinary Arts; but it was his initial experience with the staff and students at LCI that made the decision to enroll at Louisiana Culinary Institute a simple one. “A lot of people going there had a lot of positive things to say,” says Lee. The networking opportunities at LCI were also attractive to Lee. “So many great local chefs were leading restaurants in the area and are still connected to the school.”

Throughout his time at LCI, it was the relationships forged with his fellow chefs that stood as the best part of his education. For anyone considering a culinary education, or getting started in the industry, Lee offers these words of wisdom, “Be humble. You may have the knowledge, but it’s how you add to it with experiences from other kitchens. Build on that knowledge to become a leader, and learn to follow before you try to lead.”

Today Lee is a sous chef at Olive Garden. Designing menus and creating flavor combinations is one of his favorite aspects of his job. LCI planted different ideas for creating intriguing flavor combinations, and he’s been passionate about it ever since. Lee and his wife also own Meraki LLC, a a private dining and catering company. In addition to the creative side of his profession, Lee strives to be a role model, essentially a big brother for the people around him who need help. Sharing his experiences to help someone overcome whatever challenge they may be facing drives Lee.

BRQ Pitmaster to Hold Baton Rouge’s First BBQ School

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 19 Dec 2018 17:03:58 GMT

On Saturday March 30, 2019 from 1 to 4pm, Jeff Petkevicius, BRQ Pitmaster and barbeque genius, will lead a BBQ school. This event will be held at the amphitheater at Louisiana Culinary Institute, located at 10550 Airline Hwy., Baton Rouge, LA 70816.

This class is designed for anyone that wants to learn the tips, tricks, and best practices that the pros use for competition-style barbecue. The three-hour session will include a seminar, a viewing, and a tasting of the four primary meats; brisket, pork, chicken, and ribs. Tickets are $50 and can be purchased here .

Petkevicius has been a professional KCBS Pitmaster since 2010. He is now the Pitmaster for BRQ Seafood and Barbeque in Baton and Denham Springs, overseeing all BBQ products for both locations as well as Bacon & Fig, the catering division of BRQ and LCI. He has competed professionally over 150 times across the nation, earning over 100 top 10 category calls, 8 grand championships, 7 reserve grand championships, and over 50 top 10 overall finishes. Petkevicius appeared on the 6th season of BBQ Pitmasters, and is the author of Going Pro the guide to entering professional BBQ.

2019 Gourmet in the Garden Date Announced by Louisiana Culinary Institute

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 11 Dec 2018 15:53:52 GMT

On April 11, 2019 from 6 to 9pm, Louisiana Culinary Institute will host the 2019 Gourmet in the Garden at the LSU AgCenter Botanic Gardens, 4560 Essen Lane. This annual event creates the opportunity to stroll through the beautiful gardens while enjoying the local flavors from Baton Rouge’s top chefs and best restaurants.

Participating chefs and mixologists will be vying for your vote in the People’s Choice and Juried Awards competitions. There will also be a student chef cook-off and live music, in addition to all of the tasting available in the Steele Burden Memorial Orangerie, the Rose Garden, and the Pavillion. Early bird tickets will be available for $50 through January 15th.

The proceeds from this event support local education programs at the Botanic Gardens and the Louisiana Culinary Institute Foundation. The Louisiana Culinary Institute Foundation provides assistance to deserving students pursuing their education and career in culinary arts, as well as food distribution to charitable organizations.

Louisiana Culinary Institute to Host the 5th Annual World Hot Sauce Awards on January 12, 2019

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 20 Nov 2018 20:13:41 GMT

Baton Rouge, LA – November 20, 2018 – On January 12, 2019 Louisiana Culinary Institute (LCI) will be hosting the 5th Annual World Hot Sauce Awards Judging and Awards Ceremony on its Baton Rouge Campus. The LCI staff and student volunteers, led by Instructor Chef Colt Patin, will be assisting in the preparation of samples for judging and providing additional support and resources for the yearly awards program.

LCI and The World Hot Sauce Awards continue to encourage foodies from all professional fields and walks of life who wish to judge the entries to signup thru the World Hot Sauce Awards Website www.WorldHotSauceAwards.com BE A JUDGE link. If enough people signup by Dec. 31, 2018, there will be an attempt to break a Guinness World Record for most Hot Sauces sampled at one time.

The World Hot Sauce Awards is currently accepting entries in nine different divisions, including: Hot Sauce, BBQ Sauce, Salsa, Condiments, Snacks, Cook-Off, Jerky, Jam/Jelly, and Marketing. The deadline for entry into each division is December 31, 2018. Contestants can enter on www.WorldHotSauceAwards.com website.

This year’s event will be emceed by Baton Rouge chef and entrepreneur Jay Ducote. “I’m really excited to be a part of the World Hot Sauce Awards. Hot sauce is the condiment of Louisiana, so there’s no better place to name the official best sauces in the world. Many artisan hot sauce and condiment makers around the world will submit to these awards, and partnering with the Louisiana Culinary Institute will ensure a well-organized and fair judging experience,” says Ducote.

A portion of the proceeds from the 5th Annual World Hot Sauce Awards will benefit the LCI Foundation . The LCI Foundation provides need-based scholarships for students and food for the needy.

About the LCI Foundation

The Mission of the LCI Foundation is to provide scholarship grants and other financial awards and assistance to deserving students attending the Louisiana Culinary Institute in Baton Rouge and to provide food for distribution to one or more charitable feeding organizations whose primary purpose is feeding the homeless, poor or needy by supplying food products or preparing food.

Louisiana Culinary Institute proudly awards three (3) scholarships for Louisiana Culinary Institute graduates: The Culinary Excellence Award, the Scholastic Excellence Award and the Attendance Excellence Award.

Holiday Party Venue Rental in Baton Rouge: Tips for This Year’s Celebration

Tue, 30 Oct 2018 15:01:15 GMT

That time of the year is quickly approaching. The time when the temperature finally drops, lights and decorations come out of the attic, and Elf and Christmas Vacation seem to play on a loop. It’s been said, and sang, that this is the most wonderful time of the year, it’s also time to start planning your annual holiday party. Whether it’s for your business, an organization, or simply a gathering of friends and family, the venue you choose can make all of the difference in the world.

You have several options when it comes to deciding where to host your event. A restaurant, at the office, at your home. While they each offer a level of comfort and convenience, they also all come with varying degrees of disruption. Even in a banquet room at a restaurant, you’ll lack the intimacy of a private event . The office doesn’t offer a change of scenery. Using your home adds another level of stress. This is why a private venue is the ideal place for your next holiday party.

Louisiana Culinary Institute is a culinary epicenter that features a state-of-the-art facility with the resources, experience, and expertise available to provide you with a customized event. With a variety of multi-use rooms, this year’s holiday celebration can be one your guests won’t soon forget. This space includes:

3 demonstration labs
2 baking and pastry labs
A full-service kitchen
A dining room that can seat 130 guests
An amphitheater

These areas along with a professional staff and catering services can create a one-of-a-kind holiday experience for you and your guests.

Louisiana Culinary Institute Listed as a Top 60 Culinary Blog

charlie@louisianaculinary.com (Charlie Ruffolo) — Thu, 11 Oct 2018 14:46:02 GMT

Louisiana Culinary Institute is dedicated to providing the Baton Rouge region with the highest level of culinary education. In recent years, this service has expanded to include the provision of online resources and educational materials, many of which are accessible through the regularly updated Louisiana Culinary Institute blog . Today, we are proud to announce that the wealth of information included on our site has led to the distinction of Louisiana Culinary Institute coming in as #40 on Feedspot’s Top 60 Culinary Blogs and Websites Every Chef Must Follow .

Feedspot , an aggregator website that curates content to subscribers based on topic, has sorted through the many culinary blogs across the internet and has selected Louisiana Culinary Institute as representative of the very best blog content available regarding the culinary segment. We are proud to be included on the list among company such as Feast Magazine, and Reddit’s AskCulinary, and we strive to continue to provide the best possible culinary resources for both our students, clients, and the general public.

The address for Louisiana Culinary Institute is:

10550 Airline Hwy.

Baton Rouge, LA 70816

For more information on Louisiana Culinary Institute, visit www.lci.edu . For media inquiries, please contact Charlie Ruffolo at 877-533-3198 or charlie@louisianaculinary.com.

Become a Pastry Chef: An Introduction to Baking and Pastry

Wed, 26 Sep 2018 15:36:19 GMT

The popularity of baking and pastry has never been higher, but what does it take to become a pastry chef? Passion, creativity, and drive are three key characteristics that are essential to pursuing any career in the culinary arts. This is especially true for baking and pastry students. Developing pastries and desserts is as much of a science as it is an art form. The precision, technical skills, and knowledge required to design to and execute the latest dishes and innovate in the kitchen can all be learned at culinary school . Here is a closer look at what studying Advanced Baking and Pastry is like at LCI.

The baking and pastry curriculum at Louisiana Culinary Institute teaches and develops the essential skills that every chef needs, as well as preparation for a career in the real world. The daily duties of pastry chef can include:

Creating menus
Collaborating with other chefs
Developing new dishes
Managing inventory
And more

With this wide range of activities, as well as the responsibilities of running a business, or managing a division of one (i.e. the bakery in a restaurant or hotel), it is important that the lessons go beyond what is taught in the kitchen. This is why culinary students are also exposed to accounting, leadership, English composition, and entrepreneurship classes as well.

Now that we’ve covered some of the duties and peripheral proficiencies that baking and pastry students need, let’s take a closer look at the some of the skills and lessons that pastry chefs need.

Of course, as with any culinary concentration, a prime focus on food safety is present. In addition to professional cooking classes, introductory classes focused on bread and confections are also a part of the early curriculum. As your skills become more established so does the complexity of your lessons. From cake and entremet methods to dessert production from a catering and restaurant perspective, as well as classroom and lab-based teaching, your education prepares you for a variety of career paths.

LCI features a state-of-the art facility with classes led by professional chefs, and a robust network of successful alumni that are all across the country.

Adult Culinary Classes in Baton Rouge: Learn the Principles of Cajun and Creole Cuisine

Thu, 20 Sep 2018 15:10:36 GMT

If there is one thing south Louisiana is known for its food. Specifically Cajun andCreole. These two cultures have a flavor as rich as their history. With LouisianaCulinary Institute’s adult culinary learning classes focused on Cajun and Creole cuisine , you can learn the principles of these dishes, as well as kitchen safety and knife skills. The classes in this series will feature tasting samples, discussion topics, and hands-on cooking. Here is a quick look at what this 4-part class includes.

Classes will be every Wednesday during the month of October from 6pm to 9pm, taught by Chef Colt Patin. The first class will cover all of the basics of Cajun and Creole cooking, but that’s not all. This class will teach the difference between smoked and andouille sausage, as well as the differences between Cajun brown jambalaya and Creole red jambalaya. There will also taste testing, and desert preparation.

The second class will teach you the backbone to many popular Cajun dishes, roux. Learn the steps from blond all the way to dark roux. In addition to roux, stocks will also be addressed, including a seafood stock. Next you’ll make boudin for boudin egg rolls, as well etouffee sauce to go over catfish filets, and more.

Your third class will continue with roux, as you prepare a Cajun gumbo. You will also learn how to prepare blackening seasoning for blackened pork chops with an andouille cream sauce. This class will be capped off with Pain Perdue / Lost Bread, with a classic Bananas Foster sauce.

The final class of the series be highlighted by making beignets inspired by Café du Monde, as well as an alligator sauce piquant.

In order to participate in the Cajun and Creole Cuisine Adult Learning Class at LCI, you must be 16 years or older. Credit earned in this class can potentially be used toward a degree at Louisiana Culinary Institute . The cost to attend this series of classes is $500, however you can sign up as a couple, or with another person for $900.

LCI Alumni Spotlight: Stephen Molony

Mon, 30 Jul 2018 15:16:27 GMT

Sometimes a change in direction is needed. Instead of simply following the path that you’ve been on, the time arrives to begin following your passion. This is exactly what happened to Stephen Molony, Louisiana Culinary Institute alumnus and General Manager at Bistro Byronz in Zachary, LA. After a nearly 20 year career in sales and marketing, Molony was professionally unhappy and decided the time had come for him to pursue his passion for cooking.

When it was time to choose a culinary school, Molony was opting between LCI and John Folse’s culinary program at Nicholl’s StateUniversity. After weighing the pros and cons, the best decision became clear. Attending Louisiana Culinary Institute would offer a more conducive location, keeping him close to his family; it also features a shorter curriculum. In 16 short months he would have his degree as opposed to 2 ½ years at NSU.

According to Molony, the best part of attending LCI was the wonderful instructors . The scope of the lessons went far beyond what he expected. “Most people assume that you’re going to learn how to cook. But you learn just as much as to run a restaurant and a business.” As for a few words of wisdom to any current and prospective students, “Make sure this is your passion because it’s time consuming and will wear you out. Go to class, do your homework, and participate in class.”

In 2018 Molony graduated from LCI with a degree in Advanced Culinary Arts . However, this destination was different than his original plan when he enrolled. Being older, Molony noticed that he’d be competing with the younger students in the program only to spend the next few years as a line cook; this observation along with his prior restaurant management experience is what influenced him to pursue a path toward management after graduation.This turned out to be a great decision as he is now opening and running Bistro Byronz’s newest location in Zachary, with the goal to one day open his very own restaurant.

Culinary School Scholarships in Louisiana

Tue, 17 Jul 2018 19:50:37 GMT

You’ve made the decision to pursue your dream of becoming a chef by attaining an education in the culinary arts. Whether you have a passion for baking or are focused on designing and creating savory meals across a variety of palettes, learning the proper skills and gaining the knowledge necessary to run your own kitchen, restaurant, and business is essential. Your drive in the kitchen is a key ingredient to beginning a successful career, and that begins with a strong foundation that is built in culinary school. And just like with any post-secondary education pursuit, you have an opportunity to earn scholarships and grants to fund your tuition. Let’s take a closer look at the scholarships available at Louisiana CulinaryInstitute.

There are a number of different scholarship opportunities for LCI students . These specific culinary scholarships are available to students across the nation, and you should be sure to take advantage of them.

Niche.com $500 Culinary Scholarship

The Niche.com $500 CulinaryScholarship is open to all high school and college students that are interested in studying culinary arts. This also includes students considering or currently enrolled in a culinary school or major. This scholarship can be used for tuition, supplies, and any other educational related expenses.

Culinary and Hospitality Program Scholarship

If you are a legal resident of theUS or Canada and are currently enrolled at an accredited US or Canadian college, taking food related classes, you are eligible for this $1,000scholarship. Tigerchef.com will award two students each year.

TheJames Beard Foundation Scholarship Program

Food focused candidates of exceptional talent are eligible for the James Beard Foundation Scholarship. Any student studying any of a variety of disciplines, including: culinary arts, baking and pastry, hospitality management, food studies (including history, economics, anthropology, sociology), agriculture, sustainability, and food security, can apply.

Charlie Trotter’s Culinary Education Foundation

Students who are seeking post-secondary education in cooking, hospitality, or culinary arts are eligible for this award. Low income students who pursue an education in culinary are also eligible. $100,000 will be funded for up to 10need-based scholarships each year.

National Restaurant Association Education Foundation

Students seeking or enrolled in post-secondary education in cooking, hospitality, or culinary arts can apply for hundreds of dollars in scholarships for food service related, post-secondary training.

LCI also offers scholarships to eligible students that express an early interest in a career in the culinary arts, as well as out-of-state students considering Louisiana Culinary Institute as their culinary school of choice.

Louisiana Culinary Institute’s Culinary Skills Scholarship

This scholarship has been designed to financially assist students that have shown an early commitment through course experience to preparing for a career in the culinary or hospitality industry. It is awarded to incoming freshmen and transfer students with valid transcripts verifying the successful completion of the above mentioned coursework.

Louisiana Culinary Institute’s Non-Louisiana Resident Scholarship

Out-of-state students face a unique financial challenge when relocating to attend LCI. This scholarship has been designed with these needs in mind, and is awarded to eligible students to assist with relocation. Incoming freshman and transfer students without-of-state residency status are eligible for this award.

These are only a few of the financial opportunities available to anyone considering an education in the culinary arts. The experts at Louisiana Culinary Institute are here to help you understand all of your options and determine the easiest path for your to pursue your dream.

LCI Alumni Spotlight: Dustie Latiolais

Wed, 13 Jun 2018 17:44:35 GMT

Dustie Latiolais has been around food his entire life. From the time he took his first steps to hunting with his grandparents as he grew up, cooking and creating has been a passion that touches everything he does. Those hunting trips would always turn into cooking sessions at the camp; and those lessons and Latiolais’ drive led him to his first job in the restaurant industry.

Dustie has done everything inside of a restaurant, from bussing tables to being a line cook. When the time came to take that next step in his career, he knew an education in culinary arts was what he needed. Louisiana Culinary Institute was the top choice for Latiolais. Although he considered attending culinary school in New Orleans, LCI was the “best fit for me, and allowed me to stay close to home.”

One of the most important elements of attending culinary school at LCI is the networking. “The networking is invaluable. I have friends all over the country doing amazing things that I met at LCI,” says Latiolais.

Since graduating from LCI, Latiolais along with his wifeDenise own and run Cochon Cannery. Cochon Cannery was born one evening as Dustie was preparing a nightly special and created a succulent concoction of pork and other locally gathered ingredients that was the perfect consistency for grilled meats, sandwiches, and breakfast. Latiolais’ newly discoveredBacon Jam is what led to the opening of Cochon Cannery in May of 2015.

Latiolais has a passion for creating bacon and pork inspired delicacies. Cochon Cannery is a mainstay at the Farmer’s Market in Lafayette and has plans to open its own retail shop later this year. In addition to the signature Bacon Jam, their pork skins are also distributed in stores and the Red Stick Spice Company carries their products.

This year Latiolais was honored by Louisiana Cookin Magazine as a 2018 Chef to Watch. This prestigious honor recognizes talented and up-and-coming chefs around the state with a passion for delivery fresh, new concepts. Latiolais is the 7th alumnus of LCI to receive this award.

Some words of wisdom from the LCI alum are, “Everyone rushes. Slow down. Take everything in. Absorb it.” He continues, “If it’s feasible, get a job in the industry while you’re in school. Just get in the kitchen and accelerate your knowledge.”

Post-Military Education: The Benefits of Culinary School

Tue, 22 May 2018 16:23:20 GMT

From Julia Child to John Besh, some of the most famous culinary names in the world have served in the United States military. Attending culinary school after your service is a great way to transition into the next stage of your life and career. The flexibility and timeframe of a culinary education means that you can begin pursuing your passion. Whether you are still in active-duty or a veteran, your military benefits can fund your education.

Associate of Occupational Studies in Culinary Arts Degree (Concentration: Advanced Culinary Arts)

This degree program takes 16 months to complete, this includes holiday and semester breaks; meaning you can earn your degree, and still maintain over half of your GI benefits. The Advanced Culinary Arts concentration provides the skills, training, and knowledge to become a successful chef. While important topics like food safety, preparation, and restaurant production are covered; so are peripheral topics that professionals need to know, like accounting, entrepreneurship, and career management.

Associate of Occupational Studies in Culinary Arts Degree (Concentration: Advanced Baking and Pastry)

Like the Advanced Culinary Arts concentration, the Baking and Pastry concentration can also be completed in 16 months. This degree program covers a lot of the same essential courses as the culinary arts degree, with a focus on baking and pastry skills. Confections, centerpiece display, dessert production, and more are all elements of this program.

If you’ve been discharged or are nearing the end of your active-duty status, and have a passion for cooking, the enrollment experts at Louisiana Culinary Institute are here to help you take advantage of the education benefits that you’ve earned serving our country.

Culinary Summer Camps in Baton Rouge: Spend this Summer in the Kitchen

Wed, 09 May 2018 15:07:14 GMT

Learning valuable culinary skills is the foundation of a successful and passionate career as a chef. Often these skills are developed over the years in various roles within the culinary sector, and/or in culinary school. However, this summer aspiring chefs can get a jump start on this process as the premier culinary school in the south, Louisiana Culinary Institute, is offering two different summer camps for high school students; the culinary skills development camp and the baking and pastry skills development camp .

Both of these camps will be led by LCI’s expert chef instructors. These camps are open to high school students between the ages of 14 and 18. The culinary skills development camp will beheld on Friday June 14th. The baking and pastry skills development camp will be held on Friday June 7th.

The cost for each camp is $200 and includes: lunch, an LCI logo apron, and after completion every student will receive a certificate that can be used as a $500 credit toward tuition at Louisiana Culinary Institute upon enrollment.

High School Culinary Skills Development Summer Camp

This course will teach you the basics of cooking from LCI’s professional instructors. Knife skills, cooking methods, and more will all be taught before you prepare a full menu to enjoy. This camp provides a hands-on look at a day in the life of an LCI student.

High School Baking and Pastry Skills Development Summer Camp

This course takes an in-depth look at pastry and cake decorating techniques. From the basics of cake preparation to simple, step-by-step lessons in cutting, filling, and icing you’ll be able to create and make your very own cake. You’ll also learn how to prepare icing, use food coloring, and make leaves, flowers, and borders.

Spend this summer developing the skills that can make your culinary dreams a reality, and in the process earn $500 toward pursuing your education at the south’s premier culinary school.

2018 Race to Cannes Winner: Isaih Butler

Thu, 19 Apr 2018 14:18:25 GMT

Each year Louisiana Culinary Institute holds its annual competition amongst its students, Race to Cannes. This bracket-style competition, created in2009, pits LCI’s top students against one another through a series of challenges. These featured students will craft original dishes from a specified set of ingredients including proteins, starches, and vegetables. The winner earns the opportunity to join the American Pavilion cooking team at the Cannes Film Festival in May. During the festival, the winner will cook at the main gathering area for Americans attending this renowned event; prepping over 1,000 meals each day, catering parties, press events, receptions, and luncheons.

This year LCI will be represented by Isaih Butler. Butler prepared an appetizer, entrée, and a dessert. Each dish had to feature strawberries, as well as an additional special ingredient. For his appetizer, Butler prepared a spicy strawberry shrimp with strawberry risotto. His entrée was a citrus baked catfish with smoked oyster duchess and strawberry glazed carrots. He completed his entry with a strawberry tart that featured pepper jack cheese as the special ingredient. Butler’s motivation as he prepared each dish was to offer a taste and flavor that wouldn’t be expected based on the plate’s appearance.

Butler chose to attend LCI to pursue a degree in advanced culinary arts ; however, there were a few other schools that Butler considered. Baton Rouge Community College, Johnson Wells, and Louisiana Culinary Institute were on his list. The ultimate factor that led him to LCI was the expertise and knowledge of the staff. Throughout his time at LCI, this didn’t change. “The instructors gave us everything we needed to succeed in our profession.”

As for current students, or anyone considering an education the culinary arts, Butler says to be prepared to learn your craft, and once you do, keep learning. Butler’s goal is to “wow your taste buds,” and in 2018’s Race to Cannes, he did just that, and will continue to do so in France this May.

Room and Venue Rentals in Baton Rouge: Making the Most of Your Next Event

Wed, 14 Mar 2018 16:18:44 GMT

The old adage in real estate is location, location, location. Well, when it comes to planning an event like a wedding reception, class or family reunion, or corporate party; the name of the game is “venue”. Everything from service to catering to atmosphere and more play a pivotal role in success and effectiveness of your event, no matter what your goal may be.

One of the biggest challenges in hosting an event, or organizing a corporate outing is finding a unique and effective outlet for your team and guests. Louisiana CulinaryInstitute has the agility, ability, experience, and expertise to not only meet your demands but to create a true one-of-a-kind experience.

Whether you are looking for a space for a team-building retreat, hosting an awards or recognition ceremony, or simply need a great venue to host a reception or dinner , the possibilities are endless at LCI’s state of the art facility.

Team Building Activities

Culinary classes, cooking competitions, and more are all available and can be customized to meet your team’s needs and goals. Cooking lessons are a great team building activity, and when you combine them with the elite faculty, equipment, and resources at LCI, it becomes a great experience.

Catering

Of course, catering options are available for any event. From award-winning chefs to customized menus, LCI’s catering creates the perfect culinary atmosphere. LCI will professionally handle all of the logistics that go into seamlessly organizing and managing an event from a catering and venue standpoint, allowing you to focus on your team, guests, and activities.

LCI Alumni Spotlight: Reid Henderson

Tue, 27 Feb 2018 15:29:56 GMT

Imagine your first day of a new job, and you have an event with 38,000 people. That can be daunting enough on its own, but when your new office is CenturyLink Field in Seattle, Washington, that’s just business as usual. The home of the Seattle Seahawks and the raucous “12th Man” became home to Louisiana Culinary Institute alum, Reid Henderson.

Henderson credits his time, tutelage, and experience at LCI as the key factor that finds him overseeing the concessions, restaurants, suites, catering, and events over 3,500 miles away from his alma mater. In his role as sous chef, Henderson is responsible for testing new concepts throughout the season that are featured on the concessions menu, as well as in over 100 small restaurants throughout the stadium. In addition to his duties during football season, there are also the massive parties, dinners, and events that are hosted at CenturyLink Field during the year, many like the previously mentioned event that had 38,000 people in attendance. “LCI prepared me day 1 to do more than observe,” says Henderson.

The path that led Reid to Louisiana Culinary Institute started with some advice from his father; “find a career that you enjoy doing.” He enjoyed cooking, and after spending time in the industry in a variety of roles, as destiny would have it, his current boss was one of his instructors at LCI and made the recommendation to pursue a culinary education.

Henderson interviewed to attend LCI, and the interview process with Chef Dave sealed the deal. Not only did this process convey the exclusivity of earning a spot in LCI’s class, but the process of ensuring that LCI was the right place for him and that he was in a position to not only succeed but excel in school and beyond, all made the decision to enroll an easy one.

The networking opportunities and friendships created during his time at LCI are Henderson’s biggest takeaways. As far as advice to any current or prospective students, “You get out of it what you put into it. Trust your talent; you’re in culinary school for a reason. This is a calling, and people usually don’t choose, they get drawn into it. So trust your talent, but focus on the little things.”

It was the lessons, relationships, and skills that were forged and honed at LCI that prepared him for the highly competitive interview process that led him to Seattle. After becoming a finalist for the position, Reid was tasked with creating a tasting menu from a mystery box containing four items, including salmon, chicken, and beef. This challenge called for 3-5 menu items, Henderson decided to make all 5 in spite of that being discouraged by the panel. That ambition paid off. Although Henderson was initially put off by the large volumes he would be responsible for, he has some words of wisdom for anyone considering a similar role, “it’s not as bad as it seems, just move the decimal point over.”

Today, Reid is using the skills he learned at LCI and the experience he gained in Seattle as the new chef at Ruffino's in Baton Rouge, Louisiana.

Adult Learning Culinary Classes in Baton Rouge: Bread Fundamentals

Thu, 01 Feb 2018 15:31:07 GMT

Bread is the cornerstone of a good meal. No matter what time of the day, occasion, or entrée, the right bread can make it that much better. While it may not often be noticed, there is a lot that goes into baking, and furthermore into the wide variety of bread options that we enjoy. This is whyLouisiana Culinary Institute is offering an adult learning culinary class on bread fundamentals.

In this class students will discover the principles and properties that are the building blocks of bread production. From experiments to discussions, the basic methods of bread baking will be taught, as well as:

Ingredient functions in bread production
Mixing methods in bread production
The steps of the baking process
Production of lean and quick dough products
The types, uses, and care of bakeshop equipment

If you have a passion for baking, are considering culinary school for your future education, or are simply looking for additional culinary training, this five week course is the perfect experience. This class will be held each Tuesday from 6 pm to 9pm beginning on February 27th and ending on March 27th.

Each student will receive professional instruction fromLCI’s ACF Certified Chefs. The following items will be provided:

Food
State-of-the-art facility
Products
Equipment
Bakeshop
LCI Apron
Towel
Pen
Measurement card
Recipe booklet

At the completion of the class, and after a brief mini-practical, each student will receive a certificate of completion, and this course can be used as credit into LCI’s Baking and Pastry Program .

Adult Learning Culinary Class [Infographic]

charlie@louisianaculinary.com (Charlie Ruffolo) — Tue, 30 Jan 2018 19:38:40 GMT

Do you have an interest and passion for cooking, but don't have the time to attend culinary school? With adult learning culinary schools you can learn principles, techniques, and skills from professional chefs.

Baton Rouge Team Building and Corporate Events: Benefits of the Culinary Experience

Wed, 24 Jan 2018 16:01:14 GMT

Team building is an important practice for any organization. With so many different people from different backgrounds and experiences, it can be difficult to achieve the synergy that businesses need in today’s marketplace. Putting different employees and departments together in a different environment to achieve goals that are outside of their comfort zone or at least a change from day-to-day business is a great way build camaraderie.

While ropes courses, paint ball, and other uber-competitive activities have their benefits, they may not be for everyone and that’s forcing leaders to think outside of the box when it comes team building excursions. You want everyone to get to know each other on a different level, improve communication skills, enhance their collaborative abilities, and, here’s the tricky part, have a fun time outside of the office. This can be a difficult balancing act. A fun experience that still provides key skills that filter down to different parts of life and work. This is where cookery, or the culinary arts, can change your next team building exercise.

Corporate Services from Louisiana Culinary Institute

The corporate solutions available at LCI spur on your team’s creativity and camaraderie. These activities are not only fun, but they inspire confidence, and you’ll learn a thing or two about food. These corporate packages can be customized to include:

Culinary and hospitality training
Room and event venue rentals
Team building activities and competitions

Benefits of Cooking as a Team Building Activity

Dinner parties and cooking are the epitome of a social activity. Combining a fun, relaxed, and social environment with direction from a professional chef to learn a new skill is a great recipe for team building. This is a very inclusive format, making it suitable for team members or all ages, abilities, and skill level. Not only do you get elite training for a fun activity, you also get to enjoy the fruits of your labor with a delicious meal afterwards.

The team building options available at Louisiana CulinaryInstitute are limitless. Packages can be created and customized to meet your team’s needs, budget, culture, and more.

Culinary School Classes: What Can You Do With a Baking and Pastry Degree?

Tue, 23 Jan 2018 17:03:48 GMT

When it comes to culinary classes it’s important to understand what road they will lead you down. While the culinary arts provide an avenue for passion and creativity, they can also provide the opportunity for a fulfilling career; specifically in the baking and pastry field.

Baking and Pastry chefs develop, create, and improve all of the baked delicacies that we enjoy at parties, weddings, celebrations, and for desert. While these skills are gained through experience, experimentation, and hands-on access; an education in baking and pastry creates the foundation that can launch your career.

What Do You LearnWhile Earning a Culinary Arts Degree in Advanced Baking and Pastry?

At Louisiana Culinary Institute , when you work toward your advanced culinary arts degree with a concentration on baking and pastry you will learn the techniques and skills necessary to create a vast array of desserts, cakes, pastries, breads, and more. Classes include: food safety, bread basics, professional cooking lectures and labs, catering, desert production, cake and entremets methods, custom cakes, confections, and more. While these specific classes are vital to the knowledge that you’ll need to pursue a successful culinary degree, there are a number of other classes that will provide additional skills that every professional chef should have, like: math, English composition, entrepreneurship, leadership, and more.

One of the most valuable aspects of this program at Louisiana Culinary Institute is the amount of business acumen that is included on a daily basis. Concepts like costing and including operation numbers prepare chefs for both the fashion and function of the culinary industry.

What Can You Do With a Culinary Arts Degree in Advanced Baking and Pastry?

Now that we’ve outlined parts of the curriculum behind a baking and pastry degree, what can you do professionally after graduation? Having the skills and ability to pair proper ingredients, tastes, textures, and profiles with your innate creativity opens opportunities at many places. Restaurants, hotels, bakeries, and catering venues all have a need for baking and pastry chefs. Opportunities for wedding cake designers, chocolate and confection chefs, bread makers, and a variety of other niches are also available with a baking and pastry education.

LCI Alumni Spotlight: Michael White

Mon, 18 Dec 2017 15:38:39 GMT

During the time you spend studying your craft you’ll gain knowledge and experience. Combined these elements will give you the tools you will need to launch a successful career. But not everything that you need to know will be in a textbook or demonstrated in a lab; learning from the experiences of others offers you real world examples, scenarios, problems, and solutions that you’ll be able to apply in the future. That is exactly what Michael White, Chef at Be Our Guest in Disney World, took away from his time at Louisiana Culinary Institute .

After he made his decision to attend culinary school, the reputation of LCI preceded itself. Louisiana Culinary Institute was the first and only school he considered. It was convenient, it has the best reputation, and during his interview he immediately recognized that this was the place for him.

As mentioned earlier, the classes at LCI are great, but what really makes this the premier culinary school is the stories that the chefs told. Instructors and faculty shared real life, real world stories, and were very honest and up front. These stories really prepare the students for life outside of the classroom .

What words of wisdom would Chef White have for future students and graduates of LCI? Simply don’t take this time for granted, it goes by way too fast. Be sure to take every word from any instructor to heart, you will use it one day.

LCI Alumni Spotlight: Aimee Tortorich

Wed, 15 Nov 2017 15:37:18 GMT

The students that pass through the doors of any educational institution all have unique stories, and all take their own path. Navy veteran and Louisiana Culinary Institute alumna, Aimee Tortorich of Gov’t Taco is no exception.

Tortorich began her culinary education at the Art Institute in San Diego, California. While enrolled, her mother fell ill and she left school to return home to Louisiana to care for her. After she recovered and the time came for her to return to California, she opted to stay inLouisiana.

After researching a number of schools she toured LCI. To say she was impressed would be an understatement. It didn’t hurt that the first chef she worked for, Nathan Gresham, was also an LCI alum and helped along the way. Tortorich’s love for the competition and the local chefs sealed the deal. She enrolled as a transfer student.

What was the best part of her education at LouisianaCulinary Institute? Students were encouraged to volunteer; the faculty to student ratio was also a key benefit; and the real world competitions like the Race to Cannes, were all high points of her time at LCI.

Tortorich also offers some words of advice for current and future LCI students , “Try out as many different fields as possible. LCI offers so much. Get involved and test out every aspect from catering to management.”

LCI Alumni Spotlight: Christina Cox of Blue Rose Cafe

Wed, 08 Nov 2017 18:20:48 GMT

The reputation of an educational institution is directly reflected by the success and happiness of their graduates. This is an especially defining characteristic when it comes to culinary schools. At traditional universities, while there are a number of key differentiators, it is difficult to foster the creativity and energy that premier culinary schools can in their students. For Louisiana Culinary Institute alum, Christina Cox, this is exactly what drew her to LCI.

As a junior in high school Cox toured Louisiana Culinary Institute and her mind was made up. With desires to become a chef at an early age, there was no more research to be done once she stepped foot on LCI’s campus. So what was it that made this the right choice for her?

The faculty . Of course the teachers and chefs at any institute should be a key consideration, but it was their honesty during her tour that sealed the deal. “The professors didn’t sugarcoat anything, and I loved that,” remembered Cox. They explained a simple formula: if you can get to class on time and keep up with the curriculum, then you are meant to be in this industry.

Along with supportive parents, Cox’s favorite aspect of her education at LCI was that the instructors knew where to focus. This type of industry insight prepares the students for the ins and outs of the food service and hospitality industries that they couldn’t anticipate from a textbook. Everything is timed as a well-rounded curriculum including leadership, accounting, and entrepreneurship classes.

What are a few words of wisdom that an alum can pass down to current and prospective students? “Make sure you are there before Chef Mike says, ‘Good afternoon!’ because that means you’re late. Have your uniform intact and looking nice. Be prepared the night before. Be ready.”

Christina is just one shining example of the chefs that come out of LCI. She is now a chef at the Blue Rose café in Baton Rouge, Louisiana. Graduating from LCI doesn’t mean that you walk out of the doors forever. There is a tremendous amount of alumni support, which is just another thing that sets LCI apart.

45,000 Meals to Flood Victims and First Responders

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 20 Sep 2017 14:29:10 GMT

On August 14, 2016, several Louisiana Culinary Institute (LCI) chef instructors, students, alumni , and volunteers began doing what they do best. Over 45,000 meals were produced and donated to first responders, flood victims, and cleanup crews. Businesses and individuals from across the state and nation generously donated food to the LCI Foundation to make this possible: Sysco, Rouses, Hoffman Media, Manda Sausage, Camellia Beans, Gambino’s Bakery, Chisesi Brothers, Chappapeela Farms, Harry and David, Covey Rise Farms and many others.

The meals prepared by LCI were donated to the following shelters and organizations: Celtic Studio s , Troop A Louisiana State Police, Baton Rouge Police Department, Baton Rouge EMS, Lighthouse Christian Fellowship, Mercy Chefs/Bethany World Prayer Center, Fellowship Baptist Church Prairieville, Louisiana National Guard Livingston, Red Cross Operations Center, Council on Aging Baton Rouge, French Settlement Catholic Church, River Center OLOL Medical Staff, Breaux Bridge Family Outreach, Livingston Emergency Preparedness, French Settlement Catholic Church, Fellowship Church Clinton, and Gonzales Mudout.

What Are The Admission Requirements for Culinary School?

charlie@louisianaculinary.com (Charlie Ruffolo) — Wed, 20 Sep 2017 14:00:44 GMT

Prerequisites are a part of life. You have to crawl before you can walk. Tee ball turns to baseball. Middle school leads to high school, and so on. When the time comes to pursue the education that will give you the knowledge and tools to create a successful professional career, there are some things that you’ll needed to have done, or need to do to take that next step. After high school, common requirements for college admission include a specific GPA and standardized test scores. But what are the admission requirements for culinary school ?

At the Louisiana Culinary Institute, three different curricula are offered. The Associate’s Degree in Occupational Studies in Advanced Culinary Arts with a Savory Concentration , the Associate’s Degree in Occupational Studies in Advanced Culinary Arts with a Baking & Pastry Concentration , and the Associate’s Degree in Occupational Studies in Hospitality and Culinary Management programs all have the same requirements for admission. Those requirements are:

Proof of high school graduation or the equivalent.
Acceptable forms of proof include: a high school diploma, official high school transcripts, GED, HISET, high school equivalency documentation, or an acceptable home school certificate.
Complete the Louisiana Culinary Institute application, and pay the non-refundable $25 application fee.
Provide 3 references that can attest to your professional character.
Complete a short essay (500 words) that explains your desire to obtain a degree in culinary arts.
Complete the Louisiana Culinary Institute developed culinary math test.
Successfully complete the Wonderlic math & English exams. *This is only required for applicants that do not have official college transcripts showing credit with a grade of ‘C’ or higher in a college level math or English course.
Complete an interview with the Louisiana Culinary Institute’s Admission Panel.
Provide proof of citizenship.
Two forms of identification are required.
One form must be a photo ID.
Other acceptable forms include: a birth certificate, driver’s license, social security card, passport, etc.

Once these documents are submitted and the other criteria are met, upon acceptance into your program, there will be a $75 registration fee. If you have a passion to learn and create within the world of culinary arts, these premier programs prepare you to have professional success. By meeting the admission requirements listed above, you could be ready to launch your career in 16 short months.

5 Reasons to Attend Culinary School in the South

charlie@louisianaculinary.com (Charlie Ruffolo) — Fri, 25 Aug 2017 03:17:06 GMT

So you’re an aspiring chef, and you’ve decided to look into culinary school . There’s just one problem: How do you choose the right cooking school? Culinary schools of all shapes and sizes are littered across America, from California to the New York island. But one part of the country stands out among all others in food supremacy: the South. Nowhere is food woven into the fabric of local culture like it is below the Mason-Dixon Line. That foodie culture will parlay into a better food experience — and better career prospects — for any would-be chef.

Here are five reasons why the South should be your first choice for a culinary school.

1. World class restaurants in your backyard

Everywhere you look in the South, there are restaurants that are considered among the top destinations in the industry. There’s Brennan’s in New Orleans , City Grocery in Oxford , Mississippi , and Bacchanalia in Atlanta , to name just a few. Now, you’re not going to culinary school just to eat high cuisine. But having restaurants like these nearby can help further your career. Your local culinary school is more likely to have strong connections to nearby restaurants than it would with far-away institutions, which could help you land an internship at a place like Commander’s Palace in New Orleans to get your career started. Hot new establishments also keep popping up left in right, like Shaya in New Orleans , City Pork in Baton Rouge and Staplehouse in Atlanta . Even more open up year after year. The more restaurants there are nearby, the greater the likelihood you’ll find a job after your culinary school experience.

2. Its reputation for producing prominent chefs

Some of the biggest names in cooking cut their cooking teeth in the South. Just look at the list: Emeril Lagasse, Paul Prudhomme, John Currence and Frank Stitt all either cooked, or still cook, in the South. Rising stars are continuing to emerge, like James Beard Award winner Zachary Engel of Shaya and Baton Rouge’s own Jay Ducote, who nearly won the Food Network Star competition in 2015. In other words, the reputation of chefs from the South is at an all-time high. You need a good reputation to build your restaurant or catering business, right? You’ll earn it if you learn and grow in the South.

3. Plenty of entertainment nearby — including food festivals

We could go on and on about the fun festivals and concerts that happen in the South each year. But you’re only concerned about food, right? No need to worry: The South has plenty of food festivals to fill your appetite and get your creative juices. A small (but tasty) sample includes the Natchez Food and Wine Festival , Taste of Nashville , French Quarter Festival in New Orleans , and Georgia’s Shrimp and Grits Festival . Don’t forget Food Media South , the annual congregation of food writers and editors in Birmingham, Alabama (there’s no better way to get your name out than to hang out with a bunch of reporters, right?) The benefit of those festivals for you is twofold: 1) There will be plenty of foods for you to try, which could spark new creative ideas for you in the kitchen, and 2) Aspiring chefs can show off their concoctions at these festivals. Want to show a new fish dish you learned in school? There’s no better place to start than a food festival. In fact, the Louisiana Culinary Institute has ongoing relationships with The Masters tournament and Augusta National, The Greenbrier, the Biltmore, and The Broadmoor.

4. The cost of living is cheaper

You’ll be making a significant investment should you choose to attend culinary school. You’ll need to examine all of your expenses, not just tuition. Moving to places like San Francisco and New York will cost you a pretty penny. But the South’s cost of living is far cheaper. Of the top 10 cheapest states to live in , half are in the South: Mississippi (No. 1), Arkansas (No. 2), Tennessee (No. 5), Georgia (No. 6) and Alabama (No. 10). Louisiana isn’t far behind at No. 15. You’d rather be making dough than spending it, right?

5. The name brand just means more

In the South, it’s not just who you are — it’s who you know. Nowhere is that more relevant than Louisiana, where the first question you’re usually asked is, “Where did you go to school?” In addition to learning valuable cooking lessons that will stick with you for life, having connections to a prominent Southern culinary school like Louisiana Culinary Institute can open any door in the industry. Sure, you might be a fantastic cook, but it’s difficult to make it if nobody will even give you a job interview. The resources provided by LCI , and other culinary schools in the South, will get your foot in the door. Besides, it’s a lot easier to kickstart your cooking career when you’ve got LCI on your resume.

Students at the Louisiana Culinary Institute have an amazing opportunity to expand their careers into some of the most prestigious American institutions. Now more than ever these establishments are craving professionals trained in hospitality, culinary, baking and pastry.

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