“You can still push the boundaries. There is always something new to explore and learn. I get bored easily, and there is never a shortage of what you can do or learn; there is always room for growth.”
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Ready to pursue your passion in baking & pastry?
Why Choose Louisiana Culinary Institute?
- Ranked as the #1 Culinary School in America
- Accelerated 16-month Program
- Financial-Aid and Scholarships Available
- Job placement after graduation in restaurants and resorts around the world
- Student Opportunities and Experiences at Disney World, The Masters, and Cannes Film Festival
- LCI Alumni Network
Our Advanced Baking and Pastry degree program caters to your tastes! At LCI, you’ll learn to create award-winning breads, desserts, pastries and other baked goods. Students work using all five senses, intuition, attention to detail, and pure passion under the direction of our top-notch faculty.
Start your culinary career at our state-of-the-art 40,000 square foot facility in Baton Rouge, Louisiana.
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To schedule a tour or receive more information fill out the form or call 225-769-8820 today!
HEAR FROM OUR STUDENTS
“I’m not used to working with every part of the restaurant, so I’ve learned a lot about what each side needs.”
LaJohnda Offord
“One of my favorite things about culinary school is the relationships I’ve developed with the chefs and staff. They are very eager to help you get to where you want to be.”
Maggie Mouton
“I’ve gained a lot of insight on how to operate in the industry. I really enjoy the business aspects that are being taught along with the ‘culinary style math.”
Justin Strickland
“It’s all about seeing empty plates, satisfied stomachs, and smiles on faces. When I can enjoy something that I’ve crafted, it brings me right back to being five years old, cooking with my Mom.”
Neil Bond
READ OUR ALUMNI STORIES
2022 LCI graduate Chris Mercante has always had a passion for the culinary arts. Working in restaurants since he was 16 years old, pursuing a culinary education was never out of the question.
When you spend three years in Hawaii, you learn a lot about food; different types of food, different ways to prepare it, and more. This was the case for Tre Veillon, Louisiana Culinary Institute alumnus and Chef de Cuisine at The Gregory at the Watermark Hotel in Baton Rouge.
South Louisiana native Katelyn Easlick has been surrounded by cooking her entire life. With such a strong influence and passion, it’s no surprise that she ended up at Louisiana Culinary Institute.
