Out-of-State Culinary Schools: Why Choose Louisiana Culinary Institute?

Kenneth Amerson has always enjoyed cooking. His creativity and time spent in the kitchen began when he was growing up in Alabama, cooking with and for his family. However, it was a little over two years ago when he recognized this as his true calling and began looking into culinary school. “I was convinced that I knew that this is what I wanted to do,” says Kenneth.

Kenneth considered a few different culinary schools like the Culinary Institute of America in New York, and a few different schools in Florida, but Louisiana Culinary Institute ultimately won him over. “I have family in Louisiana and really enjoy the southern, homey feel and culture at LCI.” In fact, Louisiana Culinary Institute’s own Chef Colt Patin inspired Kenneth to attend the school. “Chef Colt creates a lot of creative Cajun and Creole dishes, and that’s what I’m really interested in.”

“Kenneth is hard working, motivated, and is always trying to perfect this craft. I look forward on Fridays, especially when he is helping make the biscuits. He is in the beginning of his culinary career, but I know that down the line it will become a very successful one,” says Chef Colt Patin.

As with any new place, meeting people can be an intimidating experience. While anxious about this aspect of culinary school, it quickly became one of Kenneth’s favorite parts of class. “Working together as a team and making new friends has been a great thing.” On the other hand, learning how to navigate through a commercial kitchen and understand different terms, and learn how to operate the equipment had its learning curve.

“My favorite part of cooking is delivering the final product. I love getting feedback and opinions, and most importantly, serving people,” says Kenneth. Learning the ins and outs of culinary strategy at LCI is making him even better at doing what he loves. While he currently picks up part-time catering jobs when he can he ultimately wants to open his own restaurant. After graduation, he looks forward to working and learning as much as he can. “Ideally after school, I’d like to work as a chef on a cruise ship and am looking into those opportunities to get as much experience as possible.”