Louisiana Culinary Institute
||This article appears to be written like an advertisement. (October 2010)|
|Louisiana Culinary Institute, LLC|
|Type||private, coeducational, culinary institute|
|Admin. staff||20 full-time,|
|Location||Baton Rouge, Louisiana, U.S.|
The Louisiana Culinary Institute is licensed by the Louisiana Board of Regents, is accredited by the Council on Occupational Education (COE), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association (NRA). Graduates are awarded an Associate of Occupational Studies Degree in Culinary Arts with concentrations in Advanced Culinary Arts or Advanced Baking and Pastry. Depending upon concentration choice, students are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety and Sanitation, Customer Service, Controlling Foodservice Costs, Inventory and Purchasing and Hospitality and Restaurant Management.
The Louisiana Culinary Institute is a culinary arts institute currently operating in Baton Rouge. The school was founded in June, 2003. LCI offers Associate Degrees with concentration in Advanced Baking and Pastry and Advanced Culinary Arts. The program is 16 months, culinary classes are Mon-Thursday 8:00am–1:45pm. Night Classes for the Baking and Pastry program are Monday through Thursday from 3pm to 8:00pm. General Studies (Math, English, Psychology are Mon, Tues, and Wed from 2:00pm to 2:50pm.
Tuition and Fees
Tuition and fees include tuition, food, lab fees, books, knives, uniforms, and other supplies. Tuition and fees do not account for living expenses. Total tuition and fees for the Associate of Occupational Studies are $34,100.00. Financing and Student Aid are available to students who qualify.
The Louisiana Culinary Institute is approved for Federal Student Aid. Applicants may qualify for such programs by submitting a FAFSA. LCI does accept TOPS. Scholarships, Grants, and other financial options are available to those who qualify.
Student body, Friends of LCI, Cooking Channel "The Freshman Class"
In 2013 the student body consisted of approx 140 full-time enrolled students. 21% of the student body matriculated from out of state, 46% from the state of Louisiana but not from the Baton Rouge area, and 33% from the Baton Rouge Area.
Students participate in an iron-chef style competition called the "Home Plate Classic" & "The Race to Cannes" once a year. This competition is judged by local celebrities and members of the Louisiana Food Service industry. The winner of the Race to Cannes goes to the Cannes Film Festival in France. Once in France they will work with The American Pavilion, and provide up to 1,000 meals a day for the festival. LCI supports the local Red Stick Farmer's Market, LSU Ag Center for research and development, Feast of Fields farm to table movement, Louisiana Agribusiness Council, sustainability, slow food, and does regular cooking demonstrations throughout the community. LCI also provides students several extracurricular activities, including The Garden Club and Student Council.
Graduation ceremonies are held twice a year (Summer and Winter). Notable past speakers include television celebrity Chef Paul Prudhomme (2005), famous New Orleans' chef Susan Spicer (2004), Steve Woodruff of Commander's Palace (2005), Dudley Passman of Zatarain's (2006), Louisiana Restaurant Association President Jim Funk (2007), Matt Saurage (Community Coffee) 2008, Chef Tory McPhail (2009) Commander's Palace Hans Limburg Taste Bud's Mgmt (2009), Chef Hosea Rosenberg winner of Bravo's Top Chef season 5 (2009), Chef Alon Shaya of Domenica (2010), Chef Chuck Subra of La Cote Brasserie (2011), Nathan Gresham of Beausoleil (2012), President of LRA Stan Harris (2013), Mark Alleman of Hook and Boil (2013).
In June 2013 LCI and Cooking Channel presented an 8 episode television show called "The Freshman Class". The premise involves following 4 first time culinary students while attending LCI. The show airs on Monday's 9:30pm central 10:30pm eastern.
Awards,Distinctions, Scholarships, Competitions
Institutionally, the Louisiana Culinary Institute was heralded as the sate champions in culinary arts this year, after winning the Louisiana Alligator Soirée against other major Louisiana culinary arts institutions during the Louisiana Restaurant Association's annual Food Show in New Orleans (July 2009 & 2010). The Mayor of Baton Rouge, Mayor-President Kip Holden, declared March 20, 2009 to be "Louisiana Culinary Institute Day," and awarded members of the team the titles of "Honorary Mayor-Presidents" of Baton Rouge and East Baton Rouge Parish.
LCI students are awarded $2,500.00 from the National Restaurant Association Education Foundation (NRAEF). These scholarships are awarded to some of the top culinary students in the country. This scholarship is part of the NRAEF Manage First Program. LCI students have received dozens of scholarships from the Louisiana Restaurant Association and the James Beard Foundation.
LCI Student Alumni Culinary Competition Winners
Dustie Latiolais 2008, 1st Place ACF 24th Annual Baton Rouge Culinary Classic
Chris Ward 2008, 2nd Place ACF 24th Annual Baton Rouge Culinary Classic
Samantha Neal 2008, 3rd Place ACF 24th Annual Baton Rouge Culinary Classic
Cody Carroll 2009, 1st Place ACF 25th Annual Baton Rouge Culinary Classic
Jeremy Barlow 2008, 2nd Place ACF 23rd Annual Baton Rouge Culinary Classic
Trip Illing 2009, 1st place "The Race to Cannes" Leanne Willingham 2009 2nd place "The Race to Cannes"
T.J. McConnaughey 2010, 1st place "2nd Annual Race to Cannes" Nate Roose 2010 2nd place "2nd Annual Race to Cannes"
Jeremy Campbell 2011, 1st place "3rd Annual Race to Cannes" Bryan Poche 2011 2nd place "3rd Annual Race to Cannes"
Corrito Gealogo 2012, 1st place "4th Annual Race to Cannes" Pete Falcone 2012 2nd place "4th Annual Race to Cannes"
Owen Hohl 2012, 1st place Fete Rouge
Cecilia Ana Ramos-Dayer 2013, 1st place "5th Annual Race to Cannes" Ben Triola 2013 2nd place "5th Annual Race to Cannes"
Cody and Samatha Carroll 2013, 1st place Great Louisiana Seafood Cook Off. Crowned King of Louisiana Seafood and will represent Louisiana in the "Great American Seafood Cook Off" on August 3, 2013.
Faculty / Staff & Notable Graduates
2013, there are 10 chef instructors employed by the Louisiana Culinary Institute. They include:
Derrick Beverley, CEC
Mike Dunn FMP
Angela Wilson CEPC
David Tiner, CCE,CEC, FMP, ACE (Director)
Chris Nicosia, CEPC, CCE, FMP, ACE
Chef Alex Hamman CEPC
Colt Patin CEC
Wesley Turnage CEC
Clark T Ellis (Hospitality Instructor)
Staff Members include:
E. Keith Rush (CEO)
Charlie Ruffolo (Public Affairs)
Sandi Rush (Bursar)
April Ruffolo, JD, LLM (Compliance)
Justin Ferguson (Graduate LCI 2007, 2010 Louisiana Cookin' Magazine Chefs to Watch, and Executive Chef at Superior Seafood in New Orleans)
Nathan Gresham (Graduate LCI 2006, 2011 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef and Co-Owner of Beausoleil Restaurant and Bar in Baton Rouge)
Colt Patin (Graduate LCI 2010, 2011 Louisiana Cookin' Magazine Chefs to Watch, Chef Instructor at Louisiana Culinary Institute Baton Rouge, LA)
Lauryn Leger (Graduate LCI 2008, NRAEF Scholarship Winner, Owner of Lauryn's Fine Catering)
Marvin Reid Henderson Jr (Graduate LCI 2008, 2011 ACF Culinary Classic Gold Medal Winner, Executive Chef, Tsunami Baton Rouge)
Zachary Watters (Graduate LCI 2008, 2012 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef and Owner of Zachary's Restaurant in Mandeville, LA)
Ryan Andre (Graduate LCI 2006, Executive Chef Le Creole in Baton Rouge) 2012 Louisiana Cookin' Magazine Chefs to Watch
Cody and Samantha Carroll (2010 Graduates and owners of Hot Tails Restaurant in New Roads, LA) 2013 King of Louisiana Seafood.
Facility, Leisure Classes, Team Building
The 40,000 sq ft (3,700 m2) State-of-the-Art facility is located at 10550 Airline Hwy Baton Rouge, LA 70816. LCI is one of the largest culinary schools in the South with 4 demo labs, 2 commercial kitchens, media center, classrooms, dining hall, amphitheater, citrus grove, and herb gardens. New construction to add on an additional Bake Shop, Classrooms, and Project Kitchen was completed in early 2012.
Leisure Classes are open to the public and held on Saturdays or evening weekdays. LCI provides Team Building workshops for companies, corporations, schools and more. LCI provides consultation services schools, restaurants, hospitals, casinos, for private and publicly owned companies. Workshops include culinary cooking competitions, menu development, time management, leadership, and menu completion.
- "Louisiana Culinary Institute (LCI), LLC". Petersons. 2009. Retrieved 2009-02-08.