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LCI Open House Event on Thursday June 8th

Louisiana Culinary Institute



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LCI is excited to share the incredible success of our graduates. Our graduates continue to revolutionize cuisine around the word. Take a moment to explore some of our graduates. They just might inspire you!


Jason Haislip, Kitchen Manager of Louisiana Bayou Bistro was in the 2une In kitchen  to finish out 2016 as the December WBRZ chef of the month. Whether you’re looking for a place to spend a nice dinner with your family or you’re looking for a great caterer, Bayou Bistro has something everyone can enjoy.

Jason Haislip and catering director Judy Wallis shared how to make Coconut Shrimp. For more details visit:


jason haislip

Downtown wine bar and restaurant Blend is Chef Aimee Tortorich’s new kitchen!

Justin Ferguson


BRQ Restaurant

2007 LCI Graduate

Justin Ferguson


What have you been up to since graduating?

Three years ago, I moved to Chicago, opened Blue Door Farm Stand, took over Chicago q Restaurant, and opened La Storia Restaurante. In January 2016, I opened a restaurant with Chef Art Smith called Blue Door Kitchen and Garden, which is a fine dining farm to table restaurant. My wife and I recently moved back home to Baton Rouge and are in the process of opening BRQ Restaurant; which will be a fresh seafood and barbeque restaurant. I have the pleasure of partnering with the owners of LCI on this project.

Recent Awards & Honors:

      • Chicago Magazines top 50 restaurants 2014
      • “La Storia” most anticipated restaurant opening, Chicago Magazine and Chicago Tribune.
      • Recipient of Louisiana Cookin’ Magazine’s “5 Chefs to Watch” award in 2010
      • First place in Southern Breeze Magazine’s “Top Chef Competition” in 2008


Q. Describe your favorite memory relating to food.

A. My favorite memory relating to food has to be enjoying my grandmother’s recipes as a child.

Q. Are you a dog person or a cat person?

A. I am definitely a dog person. My wife and I have a French Bulldog.

Q. Do you have a favorite instructor or staff member?

A. All were great!

Q. Bacon or Chocolate?

A. Bacon dipped in chocolate with smoked sea salt

Q. Any hobbies outside of the culinary world?

A. I really enjoy spending time in my garden

Q. How would you describe yourself as a chef in 3 words or less.

A. Dedicated, obsessive, passionate.

Q. What do you consider to be your greatest accomplishments (both personally and professionally)?

A. Building my culinary team. Without them I am nothing.

Q. How did you become interested in your field?

A. I have always been interested in cooking but decided to make it a career while living in Europe and experiencing different cuisines.

Q. What do you enjoy most about your current career position?

A. I get to cook what I want and design and help concept different restaurants. It is never boring.

Q. What have been the biggest challenges in your career?

A. Creating a work-life balance.

Q. In what ways has your education at LCI had an impact on your career and who you are today?

A. Introduced me to technique and gave me a jump start on the competition in the career world.

Q. What advice would you give to younger alumni or current students who aspire to follow a similar career path?

A. Don’t do it unless you’re ready to dedicate your life to the job and out work everyone. Nothing comes without great sacrifice and hardship.

Q. What do you enjoy doing with your free time? Family? Hobbies? Interests?

A. During my free time I enjoy reading, gardening, and cooking for family and friends.

Q. What would you say to a prospective student who is considering LCI for their education?

A. It’s very important to be passionate and dedicated.

Q. What’s your favorite type of music to listen to in a kitchen?

A. Latin because my staff is all from Mexico

Q. If I gave you $20 to spend at the farmers market what would you buy?

A. Depends on the season

Q. What’s your guilty pleasure when it comes to fast food?

A. Spicy chilies with lime and salt

Q. If you only had 1 meal to eat for the rest of your life, what meal would it be?

A. Pasta