Fast Recipes Presents The Louisiana Culinary Institute - Classes and Facilities

What are classes like?

Chef David Tiner:  We try to keep our student to teacher ratio around 15:1 this gives us the ability to have more interaction with the students.  There is so much information that is given to the students that some classes are pretty intense and sometimes maybe intimidating to new students.  As instructors, we try to keep it fun and deal with real life situations that all of our students will encounter.  All students must first go through sanitation which is fun, because the look on their faces can be amazing when they find out the problems that can happen with food if mishandled.  Kitchen Labs are exciting because the students are able to prepare dishes and able to show some creativity.

In your opinion, are there certain qualities one should possess to succeed in the business?

Chef David Tiner:  I feel to be a leader in this business you have to be able to follow, meaning our students are going to start close to the bottom in this industry before having the opportunity to run a kitchen.  All good leaders learned from good leaders.  When our students do take to a role in leadership, I tell them to always lead by example.  Do in front of the employees what you would expect them to do in front of you.  The last thing I feel is important to be successful in this career is always remain teachable.  There is something to learn always as long as you are willing.

Could you tell us about the teaching facilities?

Charlie Ruffolo:  In March 2009, LCI relocated into a brand new 30,000 sq ft state-of-the-art-facility.  The facility includes three demonstration labs, each having basin kitchen sinks, full cooking ranges, and its own refrigerator with pot rocks.   Additionally, the school has a fully equipped baking and pastry lab, which contains everything in the demonstration labs plus additional deck and convection ovens. 

We have a production kitchen that contains most everything that is used in a commercial kitchen, as well as a project kitchen.  The project kitchen consists of eight separate kitchens in which students can learn hands-on in a group setting. 

Our facilities also include a dining hall, a lecture classroom, three separate walk-in coolers, an herb garden, a citrus grove, a media center, and an amphitheatre.  The amphitheatre sits close to seventy seats in a raised theatre style.  The center of the amphitheatre contains a full high end residential kitchen, cameras, surround sound, and two large 58’ television screens.  This room is perfect for filming, guest speakers, and is a great lecture hall.  

Talks of phase 2 construction are happening now and we will eventually add on a specific cold room and more kitchens areas to our facility.  All of these additions have resulted in LCI becoming the largest and premier culinary school of the South.

What responses have you gotten from your students?

Chef David Tiner:  When students start a hard class they have a look of concern, because they have heard how difficult it is from other students.  After the class students will come to me and tell me how much they loved the class because of the information they received and that sure it was intense, but they loved the challenge.  16 months will fly by in almost a flash, some students are amazed at how fast time went by and are sad to leave while others are ready to get into the field full time and ready for the next challenge.