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Training Chefs to Save Louisiana Seafood | Lake Charles News
Louisiana’s $2.4 billion seafood industry is under pressure from global competition, but Tulane Hospitality and the Audubon Nature Institute are rising to the challenge by training the next generation of chefs to champion Gulf cuisine—with a fierce focus on sustainability. Through hands-on lessons that emphasize using every part of the fish and minimizing waste, students are learning why local catch isn’t just delicious, but essential. Educators and conservationists are teaming up to show how buying local supports responsible fishing practices that set Louisiana apart. The mission? To tell…
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