Meet LCI Student John Crochet: Following His Dreams to Becoming a Baker
“I have always loved baking since I was little,” remembers current Louisiana Culinary Institute baking and pastry student John Crochet. However, before John made his way home to Louisiana, he had spent five years working at Disney in Florida, but LCI was the clear choice to begin pursuing his passion for baking.
The Benefits of Other Professional Experiences in the Culinary Industry
Born and raised in New Roads, John spent several years working at Disney World in Orlando. He initially began as a housekeeper before moving onto the attraction side of the park. “It was a whole different world; learning how to interact with people was my favorite part,” remembers John.
Understanding how to work with and interact with all types of people is an important skill, but it becomes especially important in culinary school and a kitchen. However, people skills only go so far. “The minute details of baking are so much more in-depth than I ever thought they would have been, but it’s a fun challenge to learn it all.”
Understanding the Advantages of Chef Instruction in Culinary School
As John realized, the devil is in the details. These details are where he has been focused throughout his baking and pastry curriculum. “Ironing things out that you don’t even notice, things you may be doing wrong, holding something wrong, paying attention to the certain degrees of what you’re doing; I wouldn’t have known if these chefs weren’t coaching me.”
Currently, John works with Bacon and Fig Catering when he is not in class. “Seeing how vast the options are once you are in the industry has been eye-opening. The different places that you get to go and the experiences you have are the best part of it.”
After graduation, John looks to find a bakery and meet many chefs to expand his experiences and influence, moving beyond Louisiana. “Working internationally would be the coolest thing possible. Spain would be top-tier,” says John. For future students, from a current student who didn’t start right after high school, John’s words of wisdom are, “Just go for it. I waited many years. If it’s something you want to do, do it.” The expert faculty at Louisiana Culinary Institute is ready to help you start your culinary education and take the next steps toward becoming a professional chef.
