LCI Alumni Spotlight: Dustie Latiolais

Dustie Latiolais has been around food his entire life. From the time he took his first steps to hunting with his grandparents as he grew up, cooking and creating has been a passion that touches everything he does. Those hunting trips would always turn into cooking sessions at the camp; and those lessons and Latiolais’ drive led him to his first job in the restaurant industry.

Dustie has done everything inside of a restaurant, from bussing tables to being a line cook. When the time came to take that next step in his career, he knew an education in culinary arts was what he needed. Louisiana Culinary Institute was the top choice for Latiolais. Although he considered attending culinary school in New Orleans, LCI was the “best fit for me, and allowed me to stay close to home.”

One of the most important elements of attending culinary school at LCI is the networking. “The networking is invaluable. I have friends all over the country doing amazing things that I met at LCI,” says Latiolais.

Since graduating from LCI, Latiolais along with his wifeDenise own and run Cochon Cannery. Cochon Cannery was born one evening as Dustie was preparing a nightly special and created a succulent concoction of pork and other locally gathered ingredients that was the perfect consistency for grilled meats, sandwiches, and breakfast. Latiolais’ newly discoveredBacon Jam is what led to the opening of Cochon Cannery in May of 2015.

Latiolais has a passion for creating bacon and pork inspired delicacies. Cochon Cannery is a mainstay at the Farmer’s Market in Lafayette and has plans to open its own retail shop later this year. In addition to the signature Bacon Jam, their pork skins are also distributed in stores and the Red Stick Spice Company carries their products.

This year Latiolais was honored by Louisiana Cookin Magazine as a 2018 Chef to Watch. This prestigious honor recognizes talented and up-and-coming chefs around the state with a passion for delivery fresh, new concepts. Latiolais is the 7th alumnus of LCI to receive this award.

Some words of wisdom from the LCI alum are, “Everyone rushes. Slow down. Take everything in. Absorb it.” He continues, “If it’s feasible, get a job in the industry while you’re in school. Just get in the kitchen and accelerate your knowledge.”