Using Culinary School to Start Your Own Wild Game Business
Dalton Davis has been a student at Louisiana Culinary Institute in the Advanced Culinary Arts Savory program since September of 2020.
He has been interested in cooking, feeding, and hosting people from a young age. From the age of seven, while his father ran a café in Baker, Louisiana, he began to experience the joy and fulfillment of preparing meals, creating dishes, and serving people. During the summer, he would help his dad cook for summer school classes in the area.
Every Wednesday, they prepared meals and served the homeless. It was these experiences that have led Dalton to pursue an education and career in culinary arts.
The work ethic and passion instilled in him as a young boy continue to this day. "Show up and be ready to work" is Dalton's advice for anyone considering culinary school. He practices what he preaches by showing up to class at least an hour early every day. “Dalton has steady production skills with a strong focus on quality outcomes. He is always willing to go the extra mile to create the desired flavor profiles,” says Chef Chris Nicosia.
One of the challenging aspects of culinary school that has put Dalton outside of his comfort zone is opening up and interacting with his fellow students. However, this was a short-lived obstacle and has proven to be another growth opportunity. Dalton currently works for
Bacon & Fig Catering and Events while he's not in class. He loves what he does, day in and day out, and showing people what he's learned, what he knows, and what he can do.
After graduation, Dalton would like to continue working on the catering side of the industry as well as teaching about the culinary opportunities of wild game. "Do what you love, and you'll never work a day in your life" is a famous quote, one that Dalton firmly believes in. His response to that quote is, "I love what I do."
