Lenny
Google
TL:DR - GREAT experience, knowledge, fun & most importantly instructors & support. Like the family you wish you had.
I've been attending the CJFCI since Jan '18. So far the support, knowledge, and understanding from the Chefs and staff is beyond words. I'd like to see more Pastry options available but that hasn't stopped the AMAZING knowledge, skills, and experiences I've received. Even with the pandemic the knowledge doesn't stop or slow down. I'm not from La and, as a non-traditional student, NEVER thought about going to NSU... seriously. That changed when I met Dr. Thibodeaux, Chef Randy, & Chef Marcelle (Ret. 😭), then seeing the facilities at Ledet Hall - I was sold. These instructors will HELP you (not do for you) with whatever you need to do to succeed from explaining the course material in a way that is easy for you to pickup to suggesting (& being the olive branch) to restaurants for your internships. This college of Culinary Arts is by far the best I've heard of. I have friends who graduated from JW and other schools who are jealous of the education I'm receiving now and have received to this point. We have fresh views on things with the addition of Chef Jana Billot (Bee-Yo) & Chef Vivian Ray - both have amazing knowledge in the food industry - not just culinary. My concentrations are in Pastry & Professional with a minor in Dietetics. I feel the great thing about this is even though I'm Pastry concentration, I learn everything on the Savory side. That prepares me to LITERALLY work in ANY kitchen in the world!!!! I've worked at The Masters, Commander's Palace (internship) & multiple jobs with Chef John Folse himself (& been invited back to work by the Executive Chef personally at all of them), I've helped judge & compete in cook-off's and have my own small business because of the skills and knowledge I've learned here in both FOH/BOH. Swing by and see what you think and maybe you'll find something you like. It's not easy but damn it's fun!!
