I am a parent of a former student that
came here to the Les Cheneaux Culinary
Institute or school a couple of years
ago it was I think their second or third
year that they were in season and my son
graduated high school from San Antonio
Texas and my mother had read an article
about the Latian of culinary school and
how it was catering to very small
classes of 12 people or so at the time
and it seemed appealing being originally
from Sault Ste Marie Michigan and so I
drove my son from San Antonio Texas and
we came out here and he did a year's
worth of training out here at the school
and ever since then every time he hands
out a resumes usually one of the first
people they had called me I took him to
Washington DC after he graduated school
here and literally we hadn't even left
the district and we had handed out five
or six resumes and before we even got on
the subway to go back home to the Metro
he was always already getting phone
calls from people that were interested
in the fact that he had graduated from a
county school so as a father of a former
alumnus I come out here and I just
instruct a couple times a year depending
upon my schedule and I teach different
dishes that I learned after having been
deployed with the United States Army
overseas for the last 30 years so I
teach today we did a pie I've taught
Porto Rican cuisine we've done whole
pigs and we've focused on different
dishes from areas and culinary
experiences that I've had from living
overseas for the last 30 years so I hope
you're interested in the program and it
is a very excellent school to come to
