re: Anyone know anybody who went to the Louisiana culinary institute?

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.