A chef’s real life

At 3:30 a.m., a yawning, sleepy Dustie Latiolais leaves his home in Breaux Bridge. The commute to work would be a lot easier for the 23-year-old chef if he lived in the Capital City, but Latiolais and his wife have a 10-month-old baby, and they’re surrounded by family in their native Breaux Bridge. Latiolais doesn’t mind the trip, though. He’s used to long hours from years in the restaurant business, and this gig as an executive chef at the Hilton Garden Inn is an impressive post for one his age. Latiolais, who graduated last year from Baton Rouge’s Louisiana Culinary Institute (LCI), is a prime example of what it takes for would-be chefs to succeed in the grueling world of restaurant kitchens. For most, it’s a far cry from the glamorous celebrity chef image. “The best and worst thing that has happened to this industry is all the TV shows,” says David Tiner, an LCI chef instructor. “They’re great because they shine a spotlight on the industry. But for the most part, they’re not realistic.” Click here to find what the reality is for a chef in today’s restaurant kitchens.