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Posted on 1/8/23 at 1:08 pm to Shite_kicker
(no message)
This post was edited on 1/9/23 at 7:28 am
Posted on 1/8/23 at 1:12 pm to Shite_kicker
my sister's old boyfriend went there years ago. I dont think he ever actually went to classes though. Whenever my parents asked him what he was learning, he always said "corn Maque Choux". I think he was actually selling drugs
Posted on 1/8/23 at 1:22 pm to Shite_kicker
I know three guys who went there. Two got jobs as kitchen managers within a few years, but one of those two eventually left the restaurant industry.
I’m not sure about the third. Last time I saw him he was still a line cook but he was kind of being groomed as the next KM at his restaurant. Don’t know if he stuck around or not though.
From what I can tell it’s a decent program for someone who wants to run a kitchen. But I think people realize (too late unfortunately) that it’s a tough life.
I’m not sure about the third. Last time I saw him he was still a line cook but he was kind of being groomed as the next KM at his restaurant. Don’t know if he stuck around or not though.
From what I can tell it’s a decent program for someone who wants to run a kitchen. But I think people realize (too late unfortunately) that it’s a tough life.
Posted on 1/8/23 at 1:59 pm to lostinbr
quote:
But I think people realize (too late unfortunately) that it’s a tough life.
Unfortunately this. My son went to LCI. He was diagnosed with a very rare disease while in school which made working in a hot kitchen for 10-12 hours a day very difficult. He worked as a chef for about 9 months after graduating then decided to go back to school. He’s currently working as an AKM for a local restaurant group while going to school. The program is good and I feel like he attained some valuable skills from it but it’s very expensive.
Posted on 1/8/23 at 2:03 pm to Shite_kicker
There are plenty of bad students coming out of great schools. The school doesn’t determine much. It will give the student more resources, though. The best advice is to go work for a company with good success and with a talented leader. It takes someone that’s willing to sacrifice their free time, though. It’s not an easy business & it’s only getting harder, so they better love it or they’ll end up investing 10’s of thousands of dollars in a culinary degree only to be working in another field.
Posted on 1/8/23 at 2:04 pm to Shite_kicker
Is that the one off airline kind of by Jefferson? If so, I knew a butch dike who went there. It's been a while ago now, though I'm not sure how long but at least 10 years. She worked as a chef for quite a while and now has a few food trucks she (he lol) owns IIRC.
Posted on 1/8/23 at 2:06 pm to Shite_kicker
quote:
Anyone know anybody who went to the Louisiana culinary institute?
I almost went but I don't need to pay thousands of dollars to tell people to pull up for da spicy.
Posted on 1/8/23 at 2:15 pm to Tantal
quote:
Save the money and just watch old Justin Wilson videos.
That works pretty good on job applications? Who knew?
Posted on 1/8/23 at 2:17 pm to CottonWasKing
quote:
Only knew one guy who actually had any talent come from there. He was a chef at some resort in Colorado last I heard.
Kelly?
Posted on 1/8/23 at 2:18 pm to Shite_kicker
I had a sort of FWB situation with a chick from Florida that went there to be a pastry chef. Haven't seen her since she graduated and moved back home. I asked her why she came all the way here just to go to a culinary institute and she said because it's the best one on the gulf coast. I had no idea but it's apparently a pretty prestigious one.
Posted on 1/8/23 at 2:23 pm to Shite_kicker
Friend of mine I graduated high school with went there. Worked as a chef for about 8-10 years. Now he works pipelines.
Posted on 1/8/23 at 2:32 pm to Tantal
I laughed unnecessarily at this.
Posted on 1/8/23 at 2:37 pm to Shite_kicker
My baby brother went to John Folse at Nicholls St. He’s bounced around, working great jobs and shite jobs. Making great money and not so great money. Right now, he is assistant executive chef at a casino, making damn good money.
Posted on 1/8/23 at 2:43 pm to Shite_kicker
quote:
If a degree from this culinary institute isn’t well respected and providing great culinary jobs to graduates, what culinary school is doing that? Is there like a Harvard of culinary schools somewhere and LCI is just the local community college?
What are you trying to figure out here?
Are you thinking of going? Someone you know?
Posted on 1/8/23 at 2:49 pm to TackySweater
Purely curiosity, not looking to jump careers lol
Posted on 1/8/23 at 2:53 pm to Shite_kicker
My brother in law made it to line Cook at a country club restaurants by mainly watching reruns of diners drive ins and dives. And also his GFs dad was the GM there and got him on.
Posted on 1/8/23 at 2:59 pm to Shite_kicker
quote:
Is there like a Harvard of culinary schools somewhere
The CIA-Hyde Park. I specify Hyde Park primarily because of the networking and because it is the flagship, it draws guests and opportunities that the other campuses may not. To answer your question, yes; I gave known LCI graduates and my impression has been poor. Having said that, I am in a line of business within the industry that doesn’t necessarily draw their best and brightest. As a graduate of the CIA-Hyde Park I can tell you that there are plenty of people that come out of that program that are not cut out for the industry. I know many that made career changes within the first year or two of working. If you or someone you know is considering going to culinary school, work in a real kitchen for at least six months to a year first. If you/they still want to go that route, do it right and go to Hyde Park; the diploma has opened a lot of doors for me.
Posted on 1/8/23 at 3:09 pm to Nelson Biederman IV
Have a nephew who graduated in Hospitality from UNO. Stuck with it for about 10 yrs and got burned out. He works for a hospital in administration now. Difficult hours and lifestyle. He couldn't ever come to grips with the amount of addiction and the revolving door of less than stellar personality types that populate the restaurant business.
Posted on 1/8/23 at 3:10 pm to Shite_kicker
I know several - some are chefs, some are line cooks, some are in jail
The school is good for what it is - but there’s that great divide in the culinary world as to whether or not you need a degree to make it
The problem is if you go to culinary school and have little to no restaurant experience- you’re going to start off as a $12/hour line cook
The school is good for what it is - but there’s that great divide in the culinary world as to whether or not you need a degree to make it
The problem is if you go to culinary school and have little to no restaurant experience- you’re going to start off as a $12/hour line cook
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