Louisiana Culinary Institute
Encyclopedia
The Louisiana Culinary Institute is licensed by the State of Louisiana Board of Regents, is accredited by the Council on Occupational Education
(COE), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association
(NRA). Graduates are awarded an Associate of Occupational Studies Degree in Culinary Arts with concentrations in Advanced Culinary Arts or Advanced Baking and Pastry. Depending upon concentration choice, students are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety
and Sanitation
, Customer Service
, Controlling Foodservice Costs, Inventory
and Purchasing
and Hospitality and Restaurant Management.
The Louisiana Culinary Institute is a culinary arts institute currently operating in Baton Rouge. The school was founded in June, 2003. LCI offers Associate degrees in Advanced Baking and Pastry and Advanced Culinary Arts. The program is 16 months, class is Mon-Thursday 8am-1:45pm. Night Classes for the Baking and Pastry program are Monday 5pm-10pm and Tuesday, Wednesday, Thursday 3pm-8pm.
The Louisiana Culinary Institute is approved for Federal Student Aid. Applicants may qualify for such programs by submitting a FAFSA. Scholarships, Grants, and other financial options are available. LCI students are awarded $2,500.00 from the National Restaurant Association Education Foundation (NRAEF). These scholarships are awarded to some of the top culinary students in the country. This scholarship is part of the NRAEF Manage First Program.
but not from the Baton Rouge area, and 33% from the Baton Rouge Area.
Students participate in an iron-chef style competition called the "Home Plate Classic" & "The Race to Cannes" once a year. This competition is judged by local celebrities and members of the Louisiana Food Service industry. The winner of the Race to Cannes goes to the Cannes Film Festival in France. Once in France they will work with The American Pavilion, for more info go to ampav.com. LCI supports the local Farmer's Market, Farm to Table Movement, Sustainability, Slow Food, and does regular cooking demonstrations throughout the community. LCI also provides students several extracurricular activities, including The Garden Club and Student Council.
Graduation ceremonies are held twice a year (Summer and Winter). Notable past speakers include television celebrity Chef Paul Prudhomme
(2005), famous New Orleans' chef Susan Spicer
(2004), Steve Woodruff of Commander's Palace
(2005), Dudley Passman of Zatarain's
(2006), Louisiana Restaurant Association President Jim Funk (2007), Matt Saurage (Community Coffee) 2008, Chef Tory McPhail (2009) Commander's Palace
Hans Limburg Taste Bud's Mgmt (2009), Chef Hosea Rosenberg
winner of Bravo's Top Chef
season 5 (2009), Chef Alon Shaya of Domenica
(2010), Chef Chuck Subra of La Cote Brasserie (2011)
, declared March 20, 2009 to be "Louisiana Culinary Institute Day," and awarded members of the team the titles of "Honorary Mayor-Presidents" of Baton Rouge and East Baton Rouge Parish.
LCI Students have also achieved acclaim individually. In 2008 & 2009 LCI students placed in the following events:
Dustie Latiolais 2008, 1st Place ACF 24th Annual Baton Rouge Culinary Classic
Chris Ward 2008, 2nd Place ACF 24th Annual Baton Rouge Culinary Classic
Samantha Neal 2008, 3rd Place ACF 24th Annual Baton Rouge Culinary Classic
Cody Carroll 2009, 1st Place ACF 25th Annual Baton Rouge Culinary Classic
Jeremy Barlow 2008, 2nd Place ACF 23rd Annual Baton Rouge Culinary Classic
Trip Illing 2009, 1st place "The Race to Cannes" Leanne Willingham 2009 2nd place "The Race to Cannes"
T.J. McConnaughey 2010, 1st place "2nd Annual Race to Cannes" Nate Roose 2010 2nd place "2nd Annual Race to Cannes"
Jeremy Campbell 2011, 1st place "3rd Annual Race to Cannes" Bryan Poche 2011 2nd place "3rd Annual Race to Cannes"
Chef Ross Headlee, CCP, FMP (Dean of Education)
Chef Mike Dunn FMP
Chef Johnathan Metellus CEC, FMP
Chef Jeremy Coco CEC, FMP
Chef David Tiner, CCE,CEC, FMP, ACE (Director)
Chef Chris Nicosia, CEPC, CCE, FMP, ACE
Chef Amy Queret CDM, CFPP
Chef Alex Hamman CEPC
Chef Colt Patin CEC
Chef Wesley Turnage CEC
Rebekah Haman (Hospitality Instructor)
Staff Members include:
E. Keith Rush (CEO)
Charlie Ruffolo (Public Affairs)
Sandi Rush (Bursar)
Financial Aid/Administrator/Admissions Team
April Ruffolo, JD, LLM (Compliance)
Patricia Johnson (Admissions)
Meagan Grubb (Admissions)
Kelly Fanguy (Financial Aid)
Michelle Williams (Admissions)
Jesse Whitefield (Admissions)
Erica Martin (F&B, Inventory)
Notable Graduates
Chef Justin Ferguson (Graduate LCI 2007, 2010 Louisiana Cookin' Magazine Chefs to Watch, and Executive Chef at Superior Seafood in New Orleans)
Chef Nathan Gresham (Graduate LCI 2006, 2011 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef and Co-Owner of Beausoleil Restaurant and Bar in Baton Rouge)
Chef Colt Patin (Graduate LCI 2010, 2011 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef at Crawfish Town, USA in Breaux Bridge, LA)
Lauryn Leger (Graduate LCI 2008, NRAEF Scholarship Winner, Owner of Leger's Catering)
Marvin Reid Henderson Jr (Graduate LCI 2008, 2011 ACF Culinary Classic Gold Medal Winner, Executive Chef, Tsunami Baton Rouge)
Leisure Classes are open to the public and held on Saturdays or evening weekdays. All Leisure Classes are three hours in length, hands-on learning, and taught by a LCI Chef Instructor.
LCI provides Team Building workshops for private and publicly owned companies. Workshops include culinary cooking competitions, menu devolvement, time management, leadership, and menu completion.
Council on Occupational Education
The Council on Occupational Education or is national institutional accrediting agency recognized by the US Department of Education. Originally founded in 1971 as a regional accrediting agency of the Southern Association of Colleges and Schools, COE became a national accrediting agency in 1995...
(COE), is a member of the Louisiana Restaurant Association (LRA), and is a member of the National Restaurant Association
National Restaurant Association
thumb|National Restaurant Association logoThe National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. It also operates the National Restaurant Association Educational Foundation...
(NRA). Graduates are awarded an Associate of Occupational Studies Degree in Culinary Arts with concentrations in Advanced Culinary Arts or Advanced Baking and Pastry. Depending upon concentration choice, students are eligible for certification with the National Restaurant Association Educational Foundation's ManageFirst Program in ServSafe® Food Safety
Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
and Sanitation
Sanitation
Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be either physical, microbiological, biological or chemical agents of disease. Wastes that can cause health problems are human and animal feces, solid wastes, domestic...
, Customer Service
Customer service
Customer service is the provision of service to customers before, during and after a purchase.According to Turban et al. , “Customer service is a series of activities designed to enhance the level of customer satisfaction – that is, the feeling that a product or service has met the customer...
, Controlling Foodservice Costs, Inventory
Inventory
Inventory means a list compiled for some formal purpose, such as the details of an estate going to probate, or the contents of a house let furnished. This remains the prime meaning in British English...
and Purchasing
Purchasing
Purchasing refers to a business or organization attempting for acquiring goods or services to accomplish the goals of the enterprise. Though there are several organizations that attempt to set standards in the purchasing process, processes can vary greatly between organizations...
and Hospitality and Restaurant Management.
The Louisiana Culinary Institute is a culinary arts institute currently operating in Baton Rouge. The school was founded in June, 2003. LCI offers Associate degrees in Advanced Baking and Pastry and Advanced Culinary Arts. The program is 16 months, class is Mon-Thursday 8am-1:45pm. Night Classes for the Baking and Pastry program are Monday 5pm-10pm and Tuesday, Wednesday, Thursday 3pm-8pm.
Tuition and Fees
Tuition and fees include tuition, meal plan, lab fees, books, knives, uniforms, and other supplies. Tuition and fees do not account for living expenses. Total tuition and fees for the Associate of Occupational Studies are explained during a tour http://www.lci.edu/site.php?pageID=78. Financing and Student Aid are available to students who qualify.The Louisiana Culinary Institute is approved for Federal Student Aid. Applicants may qualify for such programs by submitting a FAFSA. Scholarships, Grants, and other financial options are available. LCI students are awarded $2,500.00 from the National Restaurant Association Education Foundation (NRAEF). These scholarships are awarded to some of the top culinary students in the country. This scholarship is part of the NRAEF Manage First Program.
Student body and Friends of LCI
In 2011 the student body consisted of approx 120 full-time enrollees. 21% of the student body matriculated from out of state, 46% from the state of LouisianaLouisiana
Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
but not from the Baton Rouge area, and 33% from the Baton Rouge Area.
Students participate in an iron-chef style competition called the "Home Plate Classic" & "The Race to Cannes" once a year. This competition is judged by local celebrities and members of the Louisiana Food Service industry. The winner of the Race to Cannes goes to the Cannes Film Festival in France. Once in France they will work with The American Pavilion, for more info go to ampav.com. LCI supports the local Farmer's Market, Farm to Table Movement, Sustainability, Slow Food, and does regular cooking demonstrations throughout the community. LCI also provides students several extracurricular activities, including The Garden Club and Student Council.
Graduation ceremonies are held twice a year (Summer and Winter). Notable past speakers include television celebrity Chef Paul Prudhomme
Paul Prudhomme
Paul Prudhomme is an American celebrity chef whose specialty is Cajun cuisine. He is also the owner of one of the top restaurants in New Orleans, K-Paul's Louisiana Kitchen.-Early life:...
(2005), famous New Orleans' chef Susan Spicer
Susan Spicer
Susan Spicer is a New Orleans-based chef, who owns several restaurants in that city, including a take-out food market which doubles as a bakery. She has received several awards, and appeared in the 2009 finale of the Bravo television program Top Chef...
(2004), Steve Woodruff of Commander's Palace
Commander's Palace
-History:It was built in 1880. It is located in the Garden District of Uptown New Orleans , and is owned by the Brennan family. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its...
(2005), Dudley Passman of Zatarain's
Zatarain's
Zatarain's is a food and spice company. It was started in the New Orleans suburb of Gretna by Emile A. Zatarain, Sr., who took out a trademark and began to market root beer in 1889. He expanded his product range to include mustard, pickled vegetables, and extracts.Then he moved into the spice...
(2006), Louisiana Restaurant Association President Jim Funk (2007), Matt Saurage (Community Coffee) 2008, Chef Tory McPhail (2009) Commander's Palace
Commander's Palace
-History:It was built in 1880. It is located in the Garden District of Uptown New Orleans , and is owned by the Brennan family. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its...
Hans Limburg Taste Bud's Mgmt (2009), Chef Hosea Rosenberg
Hosea Rosenberg
Hosea Rosenberg is an American chef residing in Boulder, Colorado. He was the winner of the fifth season of Top Chef, Bravo's cooking competition show....
winner of Bravo's Top Chef
Top Chef
Top Chef is an American reality competition show that airs on the cable television network Bravo, in which chefs compete against each other in culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants...
season 5 (2009), Chef Alon Shaya of Domenica
Domenica
Domenica is a popular Greek rock band that was formed in Athens, in 1994.-Releases:Their first releases included several participations in albums of various artists. Their personal debut album, "Άχρηστα Ρολόγια" , was released in 1999...
(2010), Chef Chuck Subra of La Cote Brasserie (2011)
Awards,Distinctions, Scholarships, Competitions
Institutionally, the Louisiana Culinary Institute was heralded as the sate champions in culinary arts this year, after winning the Louisiana Alligator Soirée against other major Louisiana culinary arts institutions during the Louisiana Restaurant Association's annual Food Show in New Orleans (July 2009 & 2010). The Mayor of Baton Rouge, Mayor-President Kip HoldenKip Holden
Melvin L. "Kip" Holden is the Democratic Mayor-President of East Baton Rouge Parish, Louisiana. The parish includes the state capitol of Baton Rouge and smaller suburban cities like Baker, Central City and Zachary. He was elected the city's mayor on November 3, 2004. He unseated the Republican...
, declared March 20, 2009 to be "Louisiana Culinary Institute Day," and awarded members of the team the titles of "Honorary Mayor-Presidents" of Baton Rouge and East Baton Rouge Parish.
LCI Students have also achieved acclaim individually. In 2008 & 2009 LCI students placed in the following events:
Dustie Latiolais 2008, 1st Place ACF 24th Annual Baton Rouge Culinary Classic
Chris Ward 2008, 2nd Place ACF 24th Annual Baton Rouge Culinary Classic
Samantha Neal 2008, 3rd Place ACF 24th Annual Baton Rouge Culinary Classic
Cody Carroll 2009, 1st Place ACF 25th Annual Baton Rouge Culinary Classic
Jeremy Barlow 2008, 2nd Place ACF 23rd Annual Baton Rouge Culinary Classic
Trip Illing 2009, 1st place "The Race to Cannes" Leanne Willingham 2009 2nd place "The Race to Cannes"
T.J. McConnaughey 2010, 1st place "2nd Annual Race to Cannes" Nate Roose 2010 2nd place "2nd Annual Race to Cannes"
Jeremy Campbell 2011, 1st place "3rd Annual Race to Cannes" Bryan Poche 2011 2nd place "3rd Annual Race to Cannes"
Faculty / Staff & Notable Graduates
In 2011, there are 11 chef instructors employed by the Louisiana Culinary Institute. These include:Chef Ross Headlee, CCP, FMP (Dean of Education)
Chef Mike Dunn FMP
Chef Johnathan Metellus CEC, FMP
Chef Jeremy Coco CEC, FMP
Chef David Tiner, CCE,CEC, FMP, ACE (Director)
Chef Chris Nicosia, CEPC, CCE, FMP, ACE
Chef Amy Queret CDM, CFPP
Chef Alex Hamman CEPC
Chef Colt Patin CEC
Chef Wesley Turnage CEC
Rebekah Haman (Hospitality Instructor)
Staff Members include:
E. Keith Rush (CEO)
Charlie Ruffolo (Public Affairs)
Sandi Rush (Bursar)
Financial Aid/Administrator/Admissions Team
April Ruffolo, JD, LLM (Compliance)
Patricia Johnson (Admissions)
Meagan Grubb (Admissions)
Kelly Fanguy (Financial Aid)
Michelle Williams (Admissions)
Jesse Whitefield (Admissions)
Erica Martin (F&B, Inventory)
Notable Graduates
Chef Justin Ferguson (Graduate LCI 2007, 2010 Louisiana Cookin' Magazine Chefs to Watch, and Executive Chef at Superior Seafood in New Orleans)
Chef Nathan Gresham (Graduate LCI 2006, 2011 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef and Co-Owner of Beausoleil Restaurant and Bar in Baton Rouge)
Chef Colt Patin (Graduate LCI 2010, 2011 Louisiana Cookin' Magazine Chefs to Watch, Executive Chef at Crawfish Town, USA in Breaux Bridge, LA)
Lauryn Leger (Graduate LCI 2008, NRAEF Scholarship Winner, Owner of Leger's Catering)
Marvin Reid Henderson Jr (Graduate LCI 2008, 2011 ACF Culinary Classic Gold Medal Winner, Executive Chef, Tsunami Baton Rouge)
Facility,Leisure Classes, Team Building
The 30000 sq ft (2,787.1 m²) State-of-the-Art facility is located at 10550 Airline Hwy Baton Rouge, LA 70816. LCI is one of the largest culinary schools in the South with 4 demo labs, 2 commercial kitchens, media center, classrooms, dining hall, amphitheater, citrus grove, and herb gardens. New construction to add on an additional 10,000 to 12000 sq ft (1,114.8 m²) is scheduled for the summer of 2011.Leisure Classes are open to the public and held on Saturdays or evening weekdays. All Leisure Classes are three hours in length, hands-on learning, and taught by a LCI Chef Instructor.
LCI provides Team Building workshops for private and publicly owned companies. Workshops include culinary cooking competitions, menu devolvement, time management, leadership, and menu completion.