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Home | Culinary Schools | Louisiana Culinary Schools
Louisiana: A Culinary Hot Spot
Louisiana, an international culinary destination, is known for its Cajun, Creole, and haute cuisine. Many famous chefs, including Emeril Legasse, call Louisiana home and their food showcases the state's local flavors. The cuisine of Baton Rouge, New Orleans, and Lafayette exemplify Cajun-style cooking--the freshest local seafood and vegetables with a big kick of spice. Small, local restaurants, all claiming to have the best jambalaya or gumbo in the state, are rampant in Louisiana. Culinary school in Louisiana is a great place to learn about Cajun and Creole cuisine, in addition the fundamental French techniques typically taught in cooking school.
Plentiful Opportunities in the Bayou
According to the Louisiana Restaurant Association, restaurants in the state are expected to generate $5.1 billion in sales in 2007. As more and more restaurants in New Orleans and the surrounding areas re-open after the devastation of Hurricane Katrina, jobs for line cooks, chefs, and restaurant managers are opening up. The U.S. Bureau of Labor Statistics reports that the highest-paying jobs will go to those with degrees or certificates from accredited culinary schools and restaurant management schools. According to Salary.com, the median annual earnings of executive chefs were $70,549 as of September 2004.
Mastering Louisiana's Cuisine
Foodies and restaurateurs are attracted to Louisiana's distinctive and delicious food. Cutting-edge cuisine prepared by world-renowned chefs effortlessly combines traditional local flavors and high-end techniques and presentation. Become part of this tradition and earn a culinary arts degree from one of the many accredited culinary institutions in Louisiana.
Culinary Schools by State
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