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The LRA Education Foundation recently honored six exceptional young men who have successfully completed their line cook apprenticeship, officially graduating from the program. The celebratory event was hosted by Conrad Churra, owner of Wakin' Bakin' in the French Quarter. Churra is the founder of the Bridge Program, which provides a crucial stepping stone for individuals who have completed a pre-apprenticeship but are not yet fully prepared for an apprenticeship.

Each graduating apprentice was recognized for their unwavering dedication and hard work throughout the rigorous 18-month program. The ceremony highlighted their journey and celebrated their achievements, acknowledging the significant effort they put into mastering the skills required for a successful career in the culinary arts.

The Line Cook Apprentice Graduates completed their apprenticeships at the following locations:​

• Byron Duckett completed his apprenticeship at the Windsor Court
• Damar Carter completed his apprenticeship at Wakin' Bakin'
• Isaiah Talbert completed his apprenticeship at the JW Marriott
• Aiden Duhe completed his apprenticeship at the JW Marriott
• Greg Dominio completed his apprenticeship at Cochon (Link Restaurant Group)
• Zen Landry completed his apprenticeship at Cochon (Link Restaurant Group)

 

Apprenticeship Program Overview
Apprenticeships play a vital role in expanding the pipeline of qualified employees in the restaurant industry. Through the Restaurant Youth Registered Apprenticeship (RYRA), restaurants have access to established pre-apprenticeship programs like ProStart and Restaurant Ready. These programs help employers identify suitable apprentices, ensuring a steady influx of trained professionals. Moreover, funding is available to support the cost of apprentices attaining industry-based credentials such as ServSafe®.

The RYRA staff maintain strong relationships with Louisiana’s technical and community college programs, providing a seamless link for apprentices to further their education. Employers benefit from the NRAEF’s support with a comprehensive training curriculum, ensuring apprentices receive top-notch education and practical experience.

Criteria for the Line Cook Apprenticeship​

• Age Requirement: 17-24 years old to begin.
• Educational Requirement: Must have a high school diploma or equivalency upon completion.
• Program Duration: Competency-based, typically one year to completion.
• Wage: Minimum required wage upon completion is $12 per hour.
• Curriculum: Includes hard culinary skill sets, food safety and sanitation, and fundamentals of inventory and supply management.

Several of the apprentices also attended Nunez Community College, where they received comprehensive foodservice manager training. This additional education complemented their workplace training and mentorship, equipping them with the knowledge and skills necessary to excel in their roles.

Support and Development Opportunities
Beyond the core apprenticeship training, there are additional support services available. Apprenticeship programs can be coupled with support services from local workforce development agencies, potentially offering wage reimbursement subject to local eligibility requirements. This holistic approach ensures that apprentices not only gain valuable skills but also receive the financial and educational support needed to succeed.

The ceremony at Wakin' Bakin' was not just a celebration of their achievements but also a testament to the impact of the LRA Education Foundation's programs. The apprentices' success stories are a source of inspiration and a demonstration of how the right training and support can transform lives.

We extend our heartfelt congratulations to these six remarkable individuals and look forward to seeing their continued success in the culinary world. Their journey is a shining example of what can be accomplished with determination, support, and high-quality training.