It's Baton Rouge: Out To Lunch

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