Wining & Dining
Let’s Do Lunch!
1/5/2018 4:30:43 PM

Southwest Louisiana’s best-kept dining secret is not a restaurant, but rather a school. SOWELA Technical Community College’s Culinary Arts Program offers top-notch lunches to the public three days a week at The Landing Restaurant in the Charleston Building on campus.

The meals are planned, prepared, and served by the students in the culinary program. Because it is part of their learning experience, they offer a wide variety of fare, including regional and international, Cajun, Creole, and Tex Mex. Food is served buffet-style on Wednesdays and Fridays, and a la carte from a varying menu on Thursdays from 11:00 a.m. to noon. Price per meal is a reasonable $8. Approximately 40-70 people enjoy these meals each day while the students gain valuable experience. 

SOWELA began offering their Culinary Arts program more than 25 years ago. Currently, 68 students are in the program. They earn either a two-year Associate of Applied Science degree or an eighteen month certification. The job prospects for these students are excellent and a wide range of employment opportunities are available. Graduates may be hired by local casinos, hotels, hospitals, nursing homes, bakeries, or restaurants. Instructor of Culinary Arts Roy Angelle said the program teaches students how to prepare various menu items and sharpens their cooking skills, as well as prepares them to enter the workforce.

Student Leslie Laroux plans to graduate from the program this May. She enjoys baking and decorating desserts, and aspires to work at a local casino. One of the most important lessons she has learned in the program is to stay calm when things go wrong in the kitchen. "Just take a second, breathe, and then fix the problem,” said Laroux.

Dameon Fusilier, a retired U.S. Marine, plans to graduate from the program this coming December. He said he enjoys the challenge of preparing meals for the public and dreams of opening a food truck with his wife. "I have learned from the program that as long as you work as a team in the kitchen, there is nothing you can’t achieve. Working as a team in the culinary world is critical and leads to success.”

Public lunches will resume mid-February. For more information or to be added to a weekly email list with menu details, call program secretary Theda Trahan at 337-421-6591.
Posted by: Angie Kay Dilmore | Submit comment | Tell a friend




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