Podcasts about louisiana culinary institute

Who says gourmet meals are restricted to restaurant dining only? Tune in as we unravel the secret to crafting restaurant-quality meals right in your comfort zone with the Louisiana Culinary Institute's very own, Chef Dave Tiner! Dave will introduce you to the affordable and delightful cooking classes offered by the institute, designed to suit everyone from beginners to culinary experts. Here's the cherry on top - you won't just learn to whip up delicious meals, you'll take home enough to feed a family of four!Beyond the cooking classes, we plunge deeper into the world of culinary education at the Louisiana Culinary Institute, which offers degrees and certifications in international cuisine, charcuterie, and American regional. Chef Dave, like a true culinary gem, will share his invaluable tips for enhancing your cooking skills. So, if you're itching to push your culinary prowess up a notch, this episode is your perfect recipe! Grab your apron, and let's get cooking!Support the showWelcome to Money Matters, the podcast that focuses on how to use the money you have, make the money you need and save the money you want – brought to you by Neighbors Federal Credit Union. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk. This Podcast should not be considered professional advice.

We often lump "tourism and hospitality" together because they seem to go together, but like other conjunctive categories like "sales and marketing" or "chicken and waffles,"  "tourism and hospitality" is a vast umbrella under which there are a plethora of specialties. within these sub-groups, entrepreneurs have created businesses providing services in a multitude of innovative ways. Take, for example, Patrick Healey. Patrick is owner of Premium Tours and Transportation, which, among other excursions, has a bus ride called Baton Rouge Blitz. Baton Rouge Blitz is a direct luxury bus service that runs from New Orleans to Tiger Stadium on LSU Tigers game days. The company's executive coaches depart from downtown New Orleans hotels and arrives at the game in plenty of time to allow for tailgating, then returns patrons later that night. Patrick founded Premium Tours in 2015 and besides the football fan bus also runs other unique outings including a tour of local breweries and "Gators and Guns," a tour that takes customers to a shooting range to shoot machine guns then brings them on a swamp tour. Patrick originally moved to Louisiana from his native southern California in 2007 to help with the rebuilding effort after Hurricane Katrina and has apparently totally adapted to the Southeast lifestyle!  Tremaine Devine is better known as Chef Tre, the owner of Tres' Street Kitchen, which provides high-end gourmet meals cooked in your home, catering, and a food truck. Chef Tre grew up on the south side of Chicago and had to overcome a lot of the challenges facing many kinds in the inner city. But he found his passion in the culinary arts, which he originally learned from his grandparents and would go on to study, formally, at the Louisiana Culinary Institute. Today, Chef Tre wants to give back and dedicate his life to building a legacy for his family, which is the north star behind Tres Street Kitchen.  Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photos from this show by by Erik Otts at itsbatonrouge.laSee omnystudio.com/listener for privacy information.

Holy Moly, Kirk Vidrine of V-Well Solutions is chatting with me and blowing my mind. You know how much I can chat, and he has me speechless. Right there, that is something to celebrate. Here's a little bit about Kirk. Kirk has been working as a fitness professional for over 17 years. He has an undergraduate degree in dietetics from Louisiana State University and a Master's Degree in Human Nutrition, also from Louisiana State University. His specialties are nutrition, weight loss, and corporate wellness programing. Kirk has performed research in nutrition and body composition, bone health, and bio compounds, and has presented his nutrition research at national scientific conferences. Throughout his career Kirk has provided personal training and wellness services, performed cooking demonstrations, taught nutrition at the Louisiana Culinary Institute, and provided corporate wellness education to businesses across Louisiana. He has spent 5 years of his career developing and implementing corporate wellness programs for Shell Oil. Kirk's combination of knowledge and experience with food and exercise allow him to give people a complete picture of what a healthy lifestyle can be. You can head to his website or contact him here: kirk@vwellsolutions.com OR (225) 978-1179. You can follow Thin Fat Line on Social here: Instagram: instagram.com/thinfatline Facebook: facebook.com/thinfatline TikTok: tiktok.com/@whittokandrus Thin Fat Line is a podcast that explores the thin lines in the 72 billion dollar health and wellness industry. As a society we do a lot of things in the name of health. Where is the line between the things that serve us and the things that are toxic? Thin Fat Line will tell the story of the ends of the earth people will go to in the name of health and open up dialogue with professionals in the industry. Subscribe on youtube or anywhere you get your podcasts. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

It's no small feat to sustain a long and happy marriage. Just like it's no small thing to build a successful business - or two or three - with the same, trusted business partner. So to do all of that with the same person is nothing short of amazing. Most of us cannot imagine what life would be like if our spouse was also our business partner. Or if our business partner was also our spouse. In some instances it can be a disaster. But it can, apparently, also be the magic bullet; the secret to success. Take, for example, Misti and Brumby Broussard. Misti and Brumby have been married for nearly two decades, are parents to two children and co-owners of one of Baton Rouge's most popular food businesses, BLDG 5. BLDG 5 is a marketplace, eatery and patio that specializes in seasonally inspired food in a unique, funky location under the Perkins Road Overpass. Misti and Brumby have a successful track record founding and running small businesses. Before they moved back to Baton Rouge in 2015, they owned an upscale furniture and retail shop in San Diego where they lived for 12 years. They sold the store to a celebrity chef before relocating here. But it wasn't their first brush with celebrity. Both Misti and Brumby were in the film industry and, in fact, met on the set of “America's Sweethearts” before becoming restaurateurs. Misti has a degree in speech communication and marketing but worked in film production and as a costume designer. Brumby worked in various roles on 30 films and spent three years as an assistant to Julia Roberts. As if that isn't interesting enough he was trained professionally as a chef, right here in Louisiana at the Louisiana Culinary Institute. Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photos from this show by Erik Otts at itsbatonrouge.com See omnystudio.com/listener for privacy information.

Boyer Derise, owner/founder of Good Eats Kitchen, joined Discover Lafayette to discuss his career journey as a professional chef. His story is really one of being an entrepreneur who has learned to evolve and adapt to meet the needs of today's world, especially with the challenges of the pandemic. Boyer, a Delcambre native, always loved to cook and be around the food industry. His uncle had a diner and by the age of ten, Boyer was flipping burgers. He began his professional culinary career after graduating from the Louisiana Culinary Institute in Baton Rouge along with other local chefs such as Chef Colin Cormier of Pop's Poboy's. He learned how to cook in a traditional French culinary style and also was taught the mechanics of running a kitchen and the economic realities of keeping a restaurant open. He began his professional culinary career with Fleming's Prime Steakhouse in Baton Rouge. That was the beginning of a 10-year career with Fleming's, where he was the youngest Executive Chef Partner in the company's history, taking the helm of his own kitchen at age 25. Fleming's was going through an incredible expansion phase growing from 20 to 62 locations in four years while Boyer was employed with them. (Paul Fleming, a Franklin native, was the principal behind Fleming's along with Bill Allen, and then founded PF Changs and Pei Wei; he now owns Paul Morton's American Grill found throughout the Western U. S.) The training Boyer gained from his time with Fleming's gave him more hands-on relevant learning than any classroom education would have afforded him. Boyer also had the distinctive honor of being selected to cook for Team USA and Dignitaries at the 2008 Summer Olympics in Beijing. This came about through his future wife, Katie, a pastry chef who had first worked at the Turin (Italy) Olympics with Behind The Scenes Catering who works for NBC. Boyer networked through Katie and was hired by Behind the Scenes to run catering Olympic Pavilions for Omega and Johnson & Johnson. Although incredibly challenged by having to work with young chefs who spoke no English while putting in 20-hour days over four weeks, he looks back and realizes the experience was life-changing. As a young man in his 20's, not a bad way to learn to "adapt and overcome" in a similar mentality exemplified by the Marines. Boyer was in a sales role with a local seafood company when he started doing meal prep in 2016 for his sister to keep her "dress ready" for her wedding. Good Eats Kitchen, in Boyer's mind, came about by accident in connection with him helping his sister and re-engaging with his first love, cooking. Timing, of course, is everything when one makes the leap from having a "side hustle" to focusing full-time on the endeavor. Starting out working in his home kitchen for a few people at $8.00 per prepared meal, word of mouth grew this side hustle exponentially. He had always liked the 'grab and go' healthy meal concept, especially after living in Austin while working for Fleming's. For a year, he cooked out of his home kitchen; in 2017 he pulled the plug on his day job and took the plunge full-time in what would be branded as Good Eats Kitchen. His focus has always been on "just good food", without being pigeonholed into the low calorie/Keto option. It's whole food cooking, according to Boyer Derise. Customers can order line at https://mygoodeatskitchen.com/ or walk into Good Eats Kitchen in the Oil Center at 1116 Coolidge Blvd., Suite F. Meal choices are sure to please everyone. Chef Boyer Derise's favorite meal is the Chicken Piccata and from day one the best-selling meal has been the Green Chili Chicken Enchiladas. You can find options such as a blackened redfish or Indian Butter Chicken, and many many more! As Boyer says, "Come GEK ('geek") out with us!" Each meal is individually portioned, "fresh and high quality." The only things ever frozen in the meal prep is frozen shrimp from Delcambre and canned tomato...

Avery Andrew born and raised in Bakersfield California. Graduated from Louisiana Culinary Institute and became the head Pastry Chef at Louisiana's largest Country Club. After returning to Bakersfield she worked in prominent Restaurants and bakeries around town such as Sweet Surrender Bakery and Luigi's Restaurant and Delicatessen. Avery started her food blog, Avery's Appetite, in 2017 and it has grown to over 20 thousand followers on Instagram and over 100 thousand monthly viewers on Pinterest. Avery continues to grow her following and market online, while also teaching other companies and brands to profit from social media advertising. Overall Avery hopes to inspire young people to use social media as a tool for following their dreams and sharing their God-given talents. In this episode, Avery and I talk about all things food, social media, what it takes to become a chef, and why on earth she started work at 1:00 am?! I learned so much about the food industry during this one. Avery is kind, funny, inspiring, Har working, and OH----so talented. Don't miss this one. To learn more about all things YUMMY give her a follow... Website: Averysappetite.com Instagram: @Averysappetite

Our Two Cents Podcast Episode 019 https://ourtwocentspodcast.com Tip of the Week: Tax Expert, John Duffield, CPA/MST discusses the 2.2 trillion dollar relief package + what those tax ramifications mean for you.  (661) 827-5221 www.bakersfieldaccountants.com Interview: Avery Andrew, Owner of Avery's Appetite  averysappetite@gmail.com IG: @averysappetite phone: 661-912-4354 Show notes:  Luigi’s Restaurant https://www.shopluigis.com/ Sweet Surrender https://www.sweetsurrenderbakery.com/ Louisiana Culinary Institute https://www.lci.edu/ Louisiana State University https://www.lsu.edu/ Pinterest https://www.pinterest.com/ PeopleMap https://www.peoplemap.co/ Planoly https://www.planoly.com/ @averysappetite    

Father Josh answers questions about how to find healing in the midst of anxiety or depression, how to get involved in your parish, and whether or not Catholics can be Freemasons. Snippet from the Show If a Catholic man joins the freemasons, he automatically excommunicates himself from the Catholic Church. SHOWNOTES ** Glory Story (2:13) Listener Feedback (6:30) Anxiety, Depression, and Mental Illness (11:17)** Hi Fr Josh, My boyfriend introduced me to your podcast a few months ago, and absolutely love it. I think it is important to constantly learn more about the Church that Jesus Christ created. Your answers to people's questions and the way you tell stories is truly a gift from God. I recently graduated from college and am in a period of transition in my life before I start graduate school. The transition has been more difficult than I expected and I am now suffering from anxiety. I also already visit a counselor with Catholic Charities. I know the Lord's grace is sufficient and he will deliver me, however, I am still struggling to control my overwhelming feelings of doubt and worry. What is your spiritual advice for someone in my situation suffering from anxiety, depression, or a mental illness? Whose intercessions should they ask for? Are there prayers already written for this? Thank you for all you do. - Sloan Getting Involved in Your Parish (19:05) Dear Fr. Josh, You probably don’t remember me, but I will never forget you. I consider this my own little glory story. I was a member of St. Aloysius parish in Baton Rouge, LA. I was also a student at LSU and a student at Louisiana Culinary Institute, but before I became a student at the culinary school I moved back to my hometown for a semester during a really rough period of my life. During that period I left the Church and lost all hope and faith, not necessarily in Christ, but I just lost hope that he could love someone like me. Eventually I made my way back to Baton Rouge and had a little house on Stone Street. I still thank God every day for finding us a house on the same street as the church. I would often walk to Mass with my sister, not really wanting to attend and feeling guilty most of the time. One day after Mass during the final prayer, you stopped and said the following, “I don’t know who needs to hear this, but I feel God urging me to stop and share this message with someone in here tonight.” Then you continued to say, “You are so loved, and whatever you’re going through will pass. You are so loved by our Father.” I wept the entire night. It changed my life. My heart has been set on fire for Jesus ever since, and I truly perceive that to be Jesus working through you. Now, onto my question: I live in my hometown again, and as I said, my heart has been lit on fire for Jesus ever since that night. I have helped to bring so many of my friends to adoration and Mass. I love my parish, but I find myself hesitant to get more involved. I feel like I have a lot of great skills that I can use to better my parish and other young people who have fallen away from the Church. I wanna be an instrument for Jesus but I don’t know where to start. Should I ask someone in the parish office where they need help or my parish priest? Should I plan a meeting or just start volunteering in random ways? There are so many options, I would really love some guidance. With love - Avery The Freemasons (25:47) Hello Fr. Josh, Just recently found your show. I am loving how real and open you are about answering questions, even hard ones. I also enjoy your bursts of song. There’s a song for every occasion, don’t you think? As many of your listeners, I am a cradle Catholic. The organization of Masonry and its sister organization has recently been brought to my attention. My neighbors whom I respect and know to be faithful Christians, if not Catholic, are members. They are the most giving, warm, welcoming people. Always busy with various events, and community programs. I began wondering what their organization is all about. If I look it up online, there are many websites that for good or bad talk about this “secret” organization. It sorta looks like it was started maybe by Catholic Scotts… But the Church is against it…. I think… There are conspiracy theories, and occult theories… Curiosity makes me want to know more. But I am wary after all the stuff online. Making more connections with my community is something I am seeking. I am involved in my church community, but that only serves a portion of the community as a whole. I’d like to meet more and interact with more individuals in the community. What is the Church’s stance today on this organization, and why? - Catherine Resources More on the history of the Freemasons and the Catholic Church Broken and Blessed: An Invitation to My Generation by Fr. Josh Text “askfrjosh” to 33-777 to receive weekly emails for Fr. Josh’s podcast Sirach 38: Concerning Physicians and Health

While April Rush Ruffolo’s day job at Louisiana Culinary Institute and ownership responsibilities at BRQ Seafood and Barbeque (both locations) keep her busy, she is committed to bettering the community through her work as a founding member of the non-profit, Baton Rouge Emergency Aid Coalition.

Kasey Marie is a young Chef who is currently working at Bread & Circus Provisions and Reve Coffee Roasters downtown. She has hopes of moving up North and focusing on becoming a Chocolatier. Kasey discussed going to Culinary School at Louisiana Culinary Institute and her internship at Disney's Culinary Program.

Hook & Boil's Mark Alleman grew up in the crawfish business. Beginning with his "Pappy," Dalford Alleman, who started cultivating crawfish and rice in Duson in 1960, the Alleman family has enjoyed three generations of crawfish farmers which include Mark and his sister who grew up helping on the farm. Mark's dad, Don, now runs the family crawfish farm which provides all of the fresh-sourced crawfish for Hook & Boil, which is delivered twice daily to ensure that all crawfish is prepared and served within a few hours of harvest. Alleman was formally trained at Louisiana Culinary Institute earning a degree in the Culinary Arts. While training to become a chef, he started his catering business, Cravin’ Cajun Seafood, specializing in full-service, on-site Cajun catering. Since opening in 2014, Hook and Boil in Broussard has become one of the area’s favorite local restaurants. It earned Alleman the 2017 Rising Young Business Leader Award from the Junior Achievement Business Hall of Fame, and he has been honored by the Advertiser in their annual 20 under 40 award ceremony. At only 32 years of age, Alleman has accomplished quite a bit, and has also experienced a loss when he attempted to open a second location of Hook & Boil downtown. Not one to dwell on the negative, he has moved forward and is focused on making his original restaurant in Broussard a roaring success. Given the crowds who have returned when he reopened in January 2019, it looks good for Alleman. Alleman sponsors an annual "Boiling Up" greatness scholarship fund each May for 8th graders at St. Cecilia Catholic School in Broussard. The students write papers on how they can use their unique talents to impact the local community and the winner receives a $1000.00 prize. Not sure you want to eat crawfish? Hook & Boil's boiled shrimp is a crowd favorite served up with a custom blend of seasonings. Hook & Boil is located at 209 N. Morgan in Broussard LA. For more information, please visit their Facebook page.  

South Louisiana is one of the true food capitals of the world, known for both its Creole and Cajun fare, and, more recently, it s contemporary twist on classic southern dishes. And though New Orleans often gets top billing for its famous restaurants and innovative chefs, Baton Rouge has a growing food scene that is vibrant and exciting in its own right. In fact, Baton Rouge is home to the school that trains many of the chefs that go on to top restaurants around the state and, around the country. The Louisiana Culinary Institute was founded in 2003 and in the 13 years since has graduated more than 1 thousand students, awarding degrees in culinary arts and culinary management, with concentrations in advanced baking and pastry and advanced culinary arts. Charlie Ruffolo is the public affairs manager for LCI a native of Chicago who grew up working in the family s produce business and married into a family who launched a cooking school. While a culinary degree and a career in the restaurant or hospitality industry is the path many foodies choose, others take a more entrepreneurial approach, using multiple platforms to promote recipes and products. Such is the case with Lili Courtney. Lili is the founder of Delightful Palate, a Baton Rouge company whose salad dressings have found their way onto the shelves of stores like Whole Foods across the South. You can also find Lili teaching cooking classes and leading character builder kitchen adventures for corporations under the rubric Team Cooking. We often hear that one of the first rules of entrepreneurship is to make sure your product solves a problem for a consumer. At first glance Aquiem Coffee Water packaged water treated specifically to enhance the taste of coffee or tea seems to break this cardinal rule. It is hard to imagine too many people have been sitting around dreaming of the day they could go out and buy special water to make coffeeh. But rules are meant to be broken. Co founder of Aquiem Coffee water, Mitzi Barber, reports that 30 days into launching their new product business is already booming in Baton Rouge. Photos at Mansurs on the Boulevard by Ken Stewart. See omnystudio.com/listener for privacy information.