Culinard hosts grand opening tonight

Culinard, The Culinary Institute of Virginia College, opened its Baton Rouge location (9501 Cortana Place) in October. Until now, Culinard Programming Director Dusty Cooper says she has enjoyed the “quiet, yet fantastic” response the Capital City school has received. That response might get a little louder after tonight’s grand opening.

With the help of Commander’s Palace executive chef Tory McPhail and sous chef Thomas Robey, Culinard’s event kicks off at 5:30 p.m., with a ribbon cutting at 5:45 p.m. The party will highlight students’ food, focusing on a “Fire and Ice” theme, as well as classic Louisiana dishes deconstructed. Culinard will also provide tours of the Baton Rouge campus.

Cooper says the curriculum focuses on helping students exceed past the entry position. In the kitchen, there is a focus on classic French techniques.

“These techniques have been around a very long time for a reason,” she says. “Thanks to the great French history in Louisiana, it works out well, and a lot of things translate easily.”

Baton Rouge is the ninth location of Culinard, and Cooper says class sizes are limited to push specific goals and ensure hands-on attention, which includes real-time experience with Louisiana chefs such as McPhail and Robey.

“We don’t waste any time,” she says. “We give students real-world training with everything from understanding professionalism and demeanor to putting a knife in their hand and seeing what they can do on the second day.”