Changing Careers and Enrolling in Culinary School: Jessica Meyers’ Student Spotlight
After 30 years as a dental assistant and a lifetime of having no interest in cooking, Jessica Meyers, a current Louisiana Culinary Institute student, is enjoying every second of culinary school. “It’s a weird story. I’ve hated cooking all of my life. I always thought it was a chore; I would make Hamburger Helper for my sons,” remembers Jessica. It was when she met her husband that she began to dabble more in the kitchen and began to enjoy it. “I discovered that cooking can be really fun, and the more I did, the more I loved it."
Making a Career Change to the Culinary Arts
Her start in the dental field was very similar to her entrance into the culinary world. “I had a friend who was in dental care, and they had an opening. I didn’t have any experience, but I was trained on the job. I ended up doing orthodontics, oral surgery, and general dentistry. But my last boss told me that if he weren’t a dentist, he would be a chef,” says Jessica. It was this conversation that led her down the path toward considering a career as a chef. “We would talk about food all the time, and he put that idea in my head.”
It was when her favorite boss retired that Jessica decided to retire as well. “I decided I’m not ready for more work. I want to do something that I really love, and cooking was it.” Jessica enrolled at LCI in May of 2024. “I told my husband that I wanted to go to culinary school and be a chef. I love cooking, and I think I make really good stuff.”
Challenges for Culinary School Students
“The best decision I have ever made.” These are Jessica’s words since stepping into her first class at LCI in May. “I love this school.” However, learning to do the things that you love is never without its challenges. “I expected everything to be challenging. I’ve learned so much, but understanding the proper techniques, doing things the right way, and why they need to be done that way has been a big eye-opener for me.”
While Jessica is in the savory or advanced culinary arts degree program, the baking courses have posed another challenge that she is persevering through. “Baking is a little more challenging for me. I’m doing it, and I’m doing it okay, but it has been my biggest challenge.”
Benefits of Enrolling in Culinary School
While culinary school provides the skills, experience, and resources needed to pursue a career as a chef, it also offers opportunities that expand beyond the kitchen. “Time management is huge. At home, I just take my time, but you can’t do that when you are on a tight schedule in a commercial kitchen with customers.” Learning from one’s mistakes is another big takeaway from Jessica. While mistakes will happen, understanding what happened and why through culinary training is essential. “Having a better understanding of how things work has been very helpful. I would mess up a lot cooking at home and not know why. Learning new and correct techniques has been very beneficial.”
Advice for Making a Career Change into Culinary Arts
Making any change can be stressful, and making a drastic change in a career is a huge step. “It’s very scary. I went from doing something that I knew very well into something that I didn’t but wanted to.” Having all of the information and finding the right destination is the most important part of pursuing a career in the culinary arts. “The school (Louisiana Culinary Institute) is so amazing about teaching you everything that you need to know. You need to jump in and do it,” says Jessica. “Follow your heart, jump in and do it. I wish I had done it years ago. It’s the best decision I’ve ever made.”
Plans and Goals After Graduating from Culinary School
As a new culinary student and one who has had a career outside of the industry, planning for your future with a culinary arts degree can be a big question. “They ask us where we want to go, and I had no idea there were so many avenues for a career.” Jessica’s goal is to create and serve the type of food that she likes, comfort food. “I’m open to anything from a private chef to catering. I’m very open-minded, but the ultimate would be to have my own place and share what I create.”
As far as her sons are concerned, since she found a love for cooking, “At first they couldn’t believe it. Now, the things I cook for them when they come over, they are just amazed.”
