Student Spotlight: Zayne Mandujano Finds His Spark at Louisiana Culinary Institute
For Zayne Mandujano, the path to the kitchen wasn't a straight line—but it was one he was always meant to take.
A Baton Rouge native, Zayne's journey began in the trades. After high school, he worked as a welder's apprentice for two years and then as a welder for one. It wasn't until a spontaneous move to Montana that everything changed. What started as a dishwasher job turned into a life-changing experience. Surrounded by chefs and industry professionals, Zayne found himself falling in love with the culinary world.
"When it was time for me to return home, I knew I was ready to pursue my lifelong passion," he said. "That's when I decided to go to cooking school." After researching several culinary programs in Louisiana, Zayne toured the Louisiana Culinary Institute—and immediately knew it was the place for him. "I could picture myself there. I was sold," he said.
Zayne is currently in the Culinary Arts Savory program at LCI, following the savory track. Students progress through the program in stages, each marked by a different colored neckerchief. Zayne is currently a "white neckie," the first of four phases, and looks forward to the hands-on kitchen work in the coming terms.
Even in the early stages, he's embraced every opportunity. "I've really enjoyed everything so far—even just reading the textbook!" he said. "From classroom learning to hands-on events, it's been incredible."
And the experiences have already taken him far. Literally, Zayne recently had the opportunity to work at The Masters, one of the most prestigious golf tournaments in the country. "All the restaurants there sold over 100,000 oysters. I shucked 2,400 in 11 days," he shared. The Masters program provided him with a hotel, rental car, and the chance to network with professionals from all over the country—including LCI graduates.
Zayne has also worked off-site through LCI's sister company, Bacon & Fig Events. From crawfish boils to weddings to LSU track team events, he's already had a taste of serving food to real guests and seeing the joy it brings. "It's amazing to watch people enjoy the food I helped make," he said.
Despite being early in the program, he already feels part of a strong culinary community. "I've made lifelong friends here," he said, especially highlighting his classmate Ben Messina. "Ben's passion drives me. We're learning side by side—it's been great."
Looking ahead, Zayne plans to master Cajun and Creole cuisine before heading west. His dream is to take on seasonal cooking jobs in Colorado and Oregon until he finds a kitchen that feels like home.
His advice for anyone considering culinary school? "If you genuinely love cooking, go for it. I knew nothing when I started. Just take the leap. Follow your gut—it'll pay off."
From welding sparks to the fire of the kitchen, Zayne Mandujano's journey is a reminder that it's never too late to find your passion—and chase it with everything you've got.
