Post-Military Education Options: The Benefits of a Culinary Experience

Shaekia Grant has been inspired to create and help others since she was a young child. From memories of cooking with her mother when she was to five years old, to serving her country for over three and half years in the Navy, her passion to create and care for others has never waned. After being honorably discharged from the United States Navy she considered pursuing a degree in the medical field. However, her enjoyment of being in the kitchen led her to culinary school. “Let’s make this a career instead of a hobby,” said Grant.



Louisiana Culinary Institute was her first and only choice as she returned to Louisiana from Tennessee. She is currently completing her degree in LCI’s savory program, having already graduated with a degree in Advanced Baking and Pastry. “Culinary school has truly opened my eyes to how creative I can be by understanding the art and science of cooking. Meeting everyone from the instructors to the other students has revealed the chemistry of putting everything together.”

One of the biggest surprises after completing her baking and pastry degree has been how much she enjoys the savory side of the curriculum. “It has really opened my eyes to what goes into creating different tastes. I want to challenge myself to see what new things I can create,” says Shaekia. “Shaekia is not afraid of getting her hands dirty. There is not a challenge she will back down from in the kitchen. She has the drive to make it far in this industry and will succeed in whatever path she chooses,” says Chef Dave Tiner

While Shaekia has always had an interest in baking, it was her own personal and family health history that led her to pursue the savory side of LCI, and her post education goals. After graduation Shaekia would like to open a food truck, and eventually a restaurant that offers vegan meal and treat options for those with different intolerances. “As someone who is lactose intolerant, I want to offer easy to find meals for people with different dietary limitations and allergies. I’m currently working on a sugarless cookie recipe for my grandmother who is diabetic. That was a big motivator for me to go into the savory side, so I can create all kinds of safe and tasty recipes, not just desserts.”