5 Reasons to Attend Culinary School in the South

So you’re an aspiring chef, and you’ve decided to look into culinary school. There’s just one problem: How do you choose the right cooking school? Culinary schools of all shapes and sizes are littered across America, from California to the New York island. But one part of the country stands out among all others in food supremacy: the South. Nowhere is food woven into the fabric of local culture like it is below the Mason-Dixon Line. That foodie culture will parlay into a better food experience — and better career prospects — for any would-be chef.

Here are five reasons why the South should be your first choice for a culinary school.

1. World class restaurants in your backyard

Everywhere you look in the South, there are restaurants that are considered among the top destinations in the industry. There’s Brennan’s in New Orleans, City Grocery in Oxford, Mississippi, and Bacchanalia in Atlanta, to name just a few. Now, you’re not going to culinary school just to eat high cuisine. But having restaurants like these nearby can help further your career. Your local culinary school is more likely to have strong connections to nearby restaurants than it would with far-away institutions, which could help you land an internship at a place like Commander’s Palace in New Orleans to get your career started. Hot new establishments also keep popping up left in right, like Shaya in New Orleans, City Pork in Baton Rouge and Staplehouse in Atlanta . Even more open up year after year. The more restaurants there are nearby, the greater the likelihood you’ll find a job after your culinary school experience.

2. Its reputation for producing prominent chefs

Some of the biggest names in cooking cut their cooking teeth in the South. Just look at the list: Emeril Lagasse, Paul Prudhomme, John Currence and Frank Stitt all either cooked, or still cook, in the South. Rising stars are continuing to emerge, like James Beard Award winner Zachary Engel of Shaya and Baton Rouge’s own Jay Ducote, who nearly won the Food Network Star competition in 2015. In other words, the reputation of chefs from the South is at an all-time high. You need a good reputation to build your restaurant or catering business, right? You’ll earn it if you learn and grow in the South.

3. Plenty of entertainment nearby — including food festivals

We could go on and on about the fun festivals and concerts that happen in the South each year. But you’re only concerned about food, right? No need to worry: The South has plenty of food festivals to fill your appetite and get your creative juices. A small (but tasty) sample includes the Natchez Food and Wine Festival, Taste of Nashville, French Quarter Festival in New Orleans, and Georgia’s Shrimp and Grits Festival. Don’t forget Food Media South, the annual congregation of food writers and editors in Birmingham, Alabama (there’s no better way to get your name out than to hang out with a bunch of reporters, right?) The benefit of those festivals for you is twofold: 1) There will be plenty of foods for you to try, which could spark new creative ideas for you in the kitchen, and 2) Aspiring chefs can show off their concoctions at these festivals. Want to show a new fish dish you learned in school? There’s no better place to start than a food festival. In fact, the Louisiana Culinary Institute has ongoing relationships with The Masters tournament and Augusta National, The Greenbrier, the Biltmore, and The Broadmoor.

4. The cost of living is cheaper

You’ll be making a significant investment should you choose to attend culinary school. You’ll need to examine all of your expenses, not just tuition. Moving to places like San Francisco and New York will cost you a pretty penny. But the South’s cost of living is far cheaper. Of the top 10 cheapest states to live in, half are in the South: Mississippi (No. 1), Arkansas (No. 2), Tennessee (No. 5), Georgia (No. 6) and Alabama (No. 10). Louisiana isn’t far behind at No. 15. You’d rather be making dough than spending it, right?

5. The name brand just means more

In the South, it’s not just who you are — it’s who you know. Nowhere is that more relevant than Louisiana, where the first question you’re usually asked is, “Where did you go to school?” In addition to learning valuable cooking lessons that will stick with you for life, having connections to a prominent Southern culinary school like Louisiana Culinary Institute can open any door in the industry. Sure, you might be a fantastic cook, but it’s difficult to make it if nobody will even give you a job interview. The resources provided by LCI, and other culinary schools in the South, will get your foot in the door. Besides, it’s a lot easier to kickstart your cooking career when you’ve got LCI on your resume.

Students at the Louisiana Culinary Institute have an amazing opportunity to expand their careers into some of the most prestigious American institutions. Now more than ever these establishments are craving professionals trained in hospitality, culinary, baking and pastry.