Student Spotlight: Jessica Meyers – Proving It's Never Too Late to Follow Your Passion
From dental tools to chef's knives, Jessica Meyers has completely reinvented herself—one crawfish enchilada at a time. After spending 30 years in the dental field, the Baton Rouge native decided it was time for something new in retirement. Her choice? Enroll at Louisiana Culinary Institute (LCI) and dive headfirst into a world she once dreaded: cooking.
"I used to hate cooking," Jessica laughs. "My boys grew up on Hamburger Helper and frozen meals. I just never enjoyed it." But after her sons grew up and she met her husband, something shifted. "I couldn't serve this man Hamburger Helper," she says with a smile. So she started experimenting, slowly falling in love with the savory side of the culinary arts. "Only in the past eight or nine years have I really loved it."
Now in her fourth semester at LCI and proudly wearing her green neckie, Jessica has fully embraced this chapter of her life. It's not just about recipes—it's about rediscovery. "Every time I drove past the school, I wondered what it was all about. Finally, I decided to find out."
Finding Her Flavor at LCI
Jessica chose LCI for its hands-on training and reputation in the community—and it hasn't disappointed. "I love coming here, even with a 45-minute drive home. The instructors at LCI are incredible, and I couldn't have asked for better classmates. We trust each other, and that makes a huge difference in the kitchen."
Her favorite class so far? Charcuterie. "Sausage, boudin, cracklins—that's my thing," she says, lighting up. "I'm from Louisiana, so I grew up on all of that. It's in my blood."
Even though she's not a fan of baking ("I'm shocked when anything turns out right"), Jessica dives into every project with creativity and humor. One of her most memorable moments? Constructing a UFO gingerbread house that was beaming up an alien—before collapsing into pieces the next day. "What I see in my head doesn't always translate," she admits. But that hasn't stopped her from bringing a fun twist to every project, from pumpkin carving to designing a space-themed food truck.
A New Kind of Kitchen
Jessica's favorite dish to make is crawfish enchiladas—fitting for someone whose culinary roots are grounded in Southern flavor. She's not yet sure what her next step will be—whether it's catering, working in a restaurant, or (fingers crossed) running a Cajun food truck. "I'd love to do a food truck, but my husband says no!" she says with a grin.
Wherever she lands, Jessica feels confident thanks to LCI's kitchen labs and real-world prep. "This school has prepared me so much. And they help with job placement after graduating, which gives me peace of mind."
Words of Wisdom
To anyone considering culinary school—especially career changers or retirees—Jessica's advice is simple: "It's never too late to start. If you're young and you love cooking, start now. But if you're older, don't let that stop you. Just go for it."
She's proud to be the oldest in her class, and even prouder to say she's finally doing something she loves. "I feel so lucky and blessed to be part of this class. I'll never forget this experience or the people I've met here."
With a spatula in one hand and a passion for food in the other, Jessica Meyers is proving that it's never too late to change your recipe for life—and love every bite of it.
