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re: Anyone know anybody who went to the Louisiana culinary institute?
Posted on 1/8/23 at 3:11 pm to Shite_kicker
Posted on 1/8/23 at 3:11 pm to Shite_kicker
Nope, the few I know took the easy route as a Burger King chef.
Posted on 1/8/23 at 3:26 pm to GreenRockTiger
quote:
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
Do people do this?
I don’t know anyone who has gone to LCI without experience on a line - all of the guys that I know already had at least 4-5 years of experience when they started, and were capable of working most (if not all) stations at a restaurant.
But yeah, I’m sure if someone went with no experience at all they would be in for a rude awakening. I imagine the experience helps you get more out of the program as well.
Posted on 1/8/23 at 3:35 pm to Shite_kicker
quote:
Is there like a Harvard of culinary schools somewhere and LCI is just the local community college?
There are "Ivy" level culinary schools and LCI is more akin to a middling state university. For a few years, Auguste Escoffier in Boulder has been considered the best in the world. Then Culinary Institute of America is #2 in the US and fights with Le Cordon Bleu (France) and Culinary Arts (Switzerland) for 2-4 in the world.
It is still a world in which you can become world-class through apprenticeship. A WAG is probably half the people on brigades in Michelin-star restaurants never went to a culinary school but I think that is slowly changing.
Posted on 1/8/23 at 3:50 pm to lostinbr
quote:
Do people do this?
Yes. Some of the kids right out of high school and go into culinary school have no experience
ETA: also I’ve known a few pastry students that had wanted a career change, liked baking at home, so they went to culinary school with no bakery/restaurant experience
This post was edited on 1/8/23 at 3:56 pm
Posted on 1/8/23 at 4:24 pm to GreenRockTiger
I’ve known a few, also some from Delgado, Johnson & Whales, CIA, and Cordon Bleu. The best one I ever delt with was a guy who worked up from dishwasher to ex chef.
You can be a great culinarian, but shite when managing a line/your kitchen. This is where great chefs separate themselves. Food needs to be excellent, come out on time, plate presentation, and hot or ice cold if intended. Swing and miss on any combo of above and people wont come back. It is extremely stressful and hours are long.
Very few are capable of getting it all together, the others find a niche or move into other aspects of the industry.
Lots of jobs for competent, hard workers in foodservice that like a culinary background.
You can be a great culinarian, but shite when managing a line/your kitchen. This is where great chefs separate themselves. Food needs to be excellent, come out on time, plate presentation, and hot or ice cold if intended. Swing and miss on any combo of above and people wont come back. It is extremely stressful and hours are long.
Very few are capable of getting it all together, the others find a niche or move into other aspects of the industry.
Lots of jobs for competent, hard workers in foodservice that like a culinary background.
Posted on 1/8/23 at 7:44 pm to LuckySo-n-So
quote:
Right now, he is assistant executive chef at a casino, making damn good money.
How many hour per week for this damn good money?
Posted on 1/8/23 at 7:47 pm to Tantal
quote:”Ossifer, how you get here so fass, dis reck jess happent!”
Save the money and just watch old Justin Wilson videos.
Posted on 1/8/23 at 8:14 pm to Shite_kicker
mother taught me how to cook, she learned from grandma who spoke French.
Crawfish bisque is special.
Posted on 1/8/23 at 9:43 pm to Shite_kicker
I think one of the best jobs around is to work with your best friend as line cooks. Life doesn't get much better and care free than that.
Posted on 1/8/23 at 9:45 pm to jamiegla1
I have never laughed out loud at a comment on TD and you just made that happen.
Posted on 1/9/23 at 8:20 am to Shite_kicker
I've worked with some food service industry folks who don't have a great opinion of the school itself.
If you're looking locally, I'd say take a look at Folse's school at Nicholls or if you want the expedited, intensive program, try NOCHI.
If you're looking locally, I'd say take a look at Folse's school at Nicholls or if you want the expedited, intensive program, try NOCHI.
Posted on 1/9/23 at 8:29 am to Shite_kicker
I haven't read all the comments. I know of 3 people who have gone through 'chef school'. Not Louisiana Culinary, but I imagine they're all the same in regards to what you can do afterward.
NONE of the people who went through chef school are working even in food service anymore. Every one said that there is no money working as a chef. They imagined something along the lines of becoming this great high paid chef. But said even the high dollar restaurants just hire Mexicans to come in at half price and there's no competition since they don't have school bills and live in houses with 20 other people.
I don't know if this is true or racist. But it's what I have been told by 3 different people who aren't even friends with each other. Made sense to me.
NONE of the people who went through chef school are working even in food service anymore. Every one said that there is no money working as a chef. They imagined something along the lines of becoming this great high paid chef. But said even the high dollar restaurants just hire Mexicans to come in at half price and there's no competition since they don't have school bills and live in houses with 20 other people.
I don't know if this is true or racist. But it's what I have been told by 3 different people who aren't even friends with each other. Made sense to me.
Posted on 1/9/23 at 8:47 am to OU812ME2
It isn't completely inaccurate. The high paying jobs take knowing someone and not everyone can break that barrier. One of my main cooks went to Nicholls and worked at a few places (I know Pontchartrain center with David Wittmore) is one of them but not sure where else. Anyways, he's back with me dropping wings for $20/hr.
Posted on 1/9/23 at 8:53 am to Shite_kicker
After four years at McDonalds and Burger King during high school, I’ve decided to take my talents to The Louisiana Culinary Institute, please respect my decision.
Posted on 1/9/23 at 9:03 am to GreenRockTiger
Had a friend who went to CIA and he said the LA school wasn’t accredited so no one took it seriously. Then he said they were sued by graduates for lying about it. Dunno if any of that is true
Posted on 1/9/23 at 9:08 am to cssamerican
quote:
I know one…he’s a bus driver now
A manager of a well known brewery in Portland attended a school in Detroit and said it was a huge mistake.
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