Culinary School Alumni Success Stories: Carve Your Culinary Niche With a Degree From LCI

With an associate degree in one or more of LCI's three curriculums, you can embark on a journey that leads to various industries. LCI Alumni have carved out rewarding careers in the culinary field, and their success stories are a testament to the transformative power of a culinary arts degree from LCI. Many have held multiple roles before finding their niche, only attending culinary school after years in a different industry. However, they all credit their time at LCI for equipping them with the skills and knowledge necessary for their current positions. 

1. Executive Sous Chef: Brandon Williams always knew he wanted to cook for a living, but his path to becoming a chef was not straightforward. After various roles in different industries, he finally committed to receiving his culinary degree. While still attending LCI, Brandon opened his own catering business. After graduating, he opened a sports bar to learn more about every aspect of the culinary business. Now, he has made history as the first African-American to hold the position of Executive Sous Chef at Churchill Downs.

2. Caterer and Meal Prep Service Owner: Ciara Finley obtained multiple degrees at LCI after transitioning from a 15-year career in the spa and hospitality industry. After graduation, she opened Desiderata Kitchen, a catering service that creates allergen-free foods without sacrificing flavor, inspired by her daughter, who has food and environmental allergies. 

3. Chef Instructor: Taking advantage of LCI's  Prostart curriculum while still in high school, Colt Patin completed his Advanced Baking and Pastry degree before working his way up to Executive Chef. He now serves as one of LCI's Chef Instructors, sharing his passion for cooking with current students.

“The amount of study this guy puts into his craft is unrelentless. I will never meet this Chef’s level of mastery, but I will forever be grateful for his expert instruction.”

• Justin Strickland, former student under Chef Patin

4. Board Member, Consulting Chef, and Entrepreneur: John Reason entered medical retirement after serving for 16 years in the U.S. Army due to injuries he sustained during combat in Iraq. Since completing his culinary degree at LCI, he has worn many hats, serving as a board member for the Louisiana Seafood Promotion and Marketing Board, a consulting chef for Louisiana Seafood Direct Shop, and most recently, an entrepreneur, fulfilling his dream of having his own program, Chef J.P. Outdoors, showcasing his love for hunting, fishing, and cooking. 

5. Executive Chef: A passion for cooking and an appetite for knowledge led Nick Thibodeaux to complete degrees in culinary arts, baking and pastry, and hospitality management at LCI. After graduating, he worked as a chef for several well-known local establishments before taking up a short residence at a Bistro in Florence, Italy. Now, back stateside in Lake Charles, LA, he was recently promoted to Executive Chef at Crying Eagle Brewery. In the future, he hopes to develop new hospitality ventures where he can showcase unique dishes infusing the flavors of Louisiana with modern culinary techniques from around the world.

Whether your path to a culinary career begins right out of high school or you decide to take a leap and pursue a new passion later in life, earning an associate degree in culinary arts from LCI can be a game-changer for anyone who aspires to make a career in the culinary arts industry. An associate degree equips you with the skills and connections to explore diverse culinary industries and find the perfect fit for your goals. Experience all LCI has to offer and learn more about our programs when you sign up for an open house.

“Follow your passion, it’s that simple”

• Chef Nick Thibodeaux