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The Louisiana Restaurant Association Education Foundation (LRAEF) is celebrating National Apprenticeship Week by showcasing the inspiring journeys of apprentices who have thrived in our Restaurant Apprenticeship Program. This initiative connects aspiring hospitality professionals with valuable on-the-job learning experiences, supported by classroom instruction to help them build the foundation for long-term success in the industry.

Below, we feature stories from three apprentices, each demonstrating the transformative power of the program.

Greg Domino: From ProStart to Cochon

Greg Domino’s journey began in Chalmette High School’s ProStart program, where he learned essential kitchen and hospitality skills. From there, he transitioned to the LRAEF Apprenticeship program and was placed at Cochon.

“Greg started with some foundational knowledge from ProStart, like sanitation practices and knife skills, which gave him a head start,” said his mentor at Cochon. “He came in knowing things many people don’t, like proper food storage, which made training much easier.”

Greg credits the apprenticeship program for accelerating his career. "I love the people I’m around, the environment, and what I’m doing every day," he shared. His mentor added, “It’s rewarding to watch Greg grow and realize his potential. He’s come so far in such a short amount of time.”

Greg exemplifies how the combination of ProStart education and on-the-job training through the apprenticeship program can shape a successful career in hospitality.

Isaiah Talbert: Rising Star at the JW Marriott

Isaiah Talbert’s story showcases the power of dedication and perseverance. Starting as a pre-apprentice with Wakin’ Bakin’, Isaiah later joined the LRAEF Apprenticeship Program and secured a position at the JW Marriott as a line cook.

From the start, Isaiah stood out. “He’s a leader who motivates his peers and always brings the team together,” said his mentor. Isaiah’s commitment to learning is evident in his achievements, including mastering knife cuts, pan-frying techniques, and purchasing processes.

Despite initial challenges, such as navigating transportation between jobs, Isaiah remained focused.

“It taught me time management and how to balance work and education,” he said. His mentors at the JW Marriott praised him as the “glue that holds the team together,” reflecting his growth and ability to thrive in a high-paced environment.

Ren Someillan: Creating a Culinary Path at Saba

Ren Someillan, an apprentice at Saba, brings passion and precision to every shift. Guided by their mentor, Ren has embraced the opportunity to develop their culinary skills in one of New Orleans’ most celebrated kitchens.

“Ren is a star in the making,” said their mentor at Saba. “They take on every challenge with enthusiasm and a willingness to learn. Watching them grow into their role here has been incredible.”

Ren attributes their success to the comprehensive support of the LRAEF Apprenticeship Program. "It’s not just about learning how to cook—it’s about learning how to thrive in a kitchen environment and becoming part of a team that shares the same vision," they shared.

Why Apprenticeships Matter

The LRAEF Apprenticeship Program provides students with more than just job opportunities—it gives them a pathway to career success. By pairing classroom learning with real-world experience, the program equips participants with the skills and confidence needed to excel in the hospitality industry. Mentors play a crucial role in this journey, offering guidance and support that shape apprentices into well-rounded professionals. As one mentor reflected:

“Our goal is to not only develop skilled employees but to also inspire a lifelong passion for the industry. Even if apprentices move on, we’re proud to have been part of their growth.”

Through partnerships with top restaurants like Cochon, JW Marriott, and Saba, the LRAEF is cultivating the next generation of culinary and hospitality leaders who are ready to make their mark.