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

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.

Think I know that guy.

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.

quote:

---

Save the money and just watch old Justin Wilson videos.

---

”Ossifer, how you get here so fass, dis reck jess happent!”

mother taught me how to cook, she learned from grandma who spoke French.

Crawfish bisque is special.

I have never laughed out loud at a comment on TD and you just made that happen.

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.

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.

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.