Culinary Arts Schools in Louisiana
Students looking for culinary schools in Louisiana will find that the state, a melting pot of traditions, is a great place to both study and cook. Traces of French, Spanish, Portuguese, African, Caribbean and Native American cooking can all be found throughout the two main types of Louisiana cooking, Creole and Cajun. Both employ seafood and rice often and always build off the “trinity” of celery, bell peppers and onions. Louisiana’s “gumbo” derives from an African word for okra, and jambalaya is a descendent of Spain’s paella. Culinary students can additionally note that celebrity chefs Emeril Lagasse and Paul Prudhomme established their first restaurants in Louisiana.
Louisiana Culinary Schools and Restaurants
Restaurants have a healthy showing in Louisiana, and give back to the overall economy. As pointed out by the Louisiana Restaurant Association (LRA), Louisiana’s restaurant community employs over 189,000 people, or 9 percent of all Louisiana residents, making eating and drinking establishments the largest private retail employment sector in the state. The restaurant sector is expected to add more than 17,000 jobs over the next 10 years. And for each dollar spent in a dining establishment, the LRA says, 96 cents is generated in sales for other businesses in Louisiana. Tourism and hospitality are additionally counted as integral elements of the state’s economic health, thanks to its parks, museums, heritage sites, and famous Mardi Gras celebrations.
Indeed, it is possible to find chef, hospitality management, and baking positions without postsecondary training. However, degree programs can help build important skill sets and move a career forward.
For this, culinary schools in Louisiana and nearby offer a range of programs and degrees. Take the first step towards a career where you can fine tune your cooking skills and call upon your creativity.
Additional Resources for Culinary Students
Louisiana Restaurant Association information on Louisiana's restaurant industry
Additional information on celebrity chefs Emeril Lagasse and Paul Prudhomme
An introduction to Creole and Cajun cuisine from the Gumbo Pages