Introducing the Culinary Arts Through Education: Meet Tammy Cecil

Tammy Cecil has been a public school educator for over 32 years. Recently Tammy decided to pursue another passion of hers, cooking. “I was blessed to raise three boys with a wonderful husband. All four are very interested in good food and are always willing to make anything that I prepare. My friends and I joke that as mothers and wives, we spend our lives as short-order cooks,” says Tammy. After spending so many years as a teacher, coach, wife, and mother it was time for her to transition into another pursuit. “I couldn’t pass up the opportunity to seriously pursue studying culinary arts.”

Currently, Tammy is enrolled in the savory program at Louisiana Culinary Institute, also referred to as Advanced Culinary Arts. LCI’s accelerated curriculum and variety of concentrations make earning a double culinary arts major a streamlined process. “I’m very interested in adding classes in hospitality management as well,” says Tammy. 

After attending several leisure classes at LCI over the years, selecting the premier culinary school of the south was an easy decision. “I was extremely impressed with the passion and the dedication of the chefs and staff at LCI.” The most important aspect of the culinary experience that Tammy was seeking was a focus on the science of food preparation and the “how” and “why” of cooking. “LCI offered those opportunities of hands-on food experiences and in-depth study of food preparation, as well as studies in hospitality management.”

The commitment and passion of the chefs have been Tammy’s favorite aspects so far in her culinary journey. “Every chef in every class brings a true passion for what they are doing and are incredibly experienced in their field.” When Tammy is in class she can bring the lectures and textbooks into reality through follow-ups and hands-on cooking and food prep experiences.

“Tammy has a can-do attitude that makes her open to new processes and techniques without hesitation. This is what the learning environment is about. She gets the value of the experience which will propel her forward in her career,” remarks Chef Chris Nicosia.

As an educator, Tammy continues to be amazed at how much she learns every day. “No matter how much I think I know, I show up for class and realize how much more there is to learn. I go home every day having learned something new, something interesting, and something practical.”

Tammy is currently on an educational sabbatical from teaching but is excited to return to the classroom with her new knowledge, skills, and experience. “I want to commit myself to inspiring young people to re-think their relationship with food and food preparation.” Her parish also has a Pro-Start program that LCI has worked with for years to help high school students get a head start on a culinary career that she plans to work with as well. “There are many opportunities in leisure learning classes, food ministry, and summer camp cafeteria programs in our area where I think I could make a real impact and difference.”