Â鶹ÊÓƵ

Heading into this year’s Cajun Chef’s Cookoff, LU culinary and nutrition students are defending their title of Grand Champions. However, they hope to keep bragging rights while also facing off against their biggest competitor – their instructor, Chef Casey Gates.  

At last year’s Brad & Big Rich’s Cajun Chef’s Cookoff, Gates decided to put a spin on his long-standing participation in the event and take his students to help. 

When Rich Courville, competition host and LU culinary arts supporter, reached out to Gates and asked if he would be interested in taking a few students down to the annual competition, held at Crystal Beach, he couldn’t say no. The team swept the categories of: Seafood Gumbo, Chef’s Choice and Bloody Mary. 

“I really enjoyed my first experience at the Cajun Cookoff [last year]. Seeing so many people wanting to come back for seconds, or even thirds, really showed our true skills,” sophomore culinary art major, Jynis Doze, said. 

This year, Gates is pushing the envelope and going head-to-head against his students on Saturday, Oct. 12. 

“I hope we take first place in all categories again, but more importantly I'm looking forward to beating Chef Gates,” sophomore culinary arts major, Javon Moore, said. “I know we have our work cut out for us because of his experience, but I'm positive with all of our minds put together we can give him a run for his money.”  

Moore, who also serves as president of the LU Culinary Arts Association (LUCCA), spends a good portion of his day learning from Gates who serves as his instructor, mentor and club advisor. 

“Chef Gates, by far, has the best relationship with his students that I’ve ever seen. When you walk into the lab, you feel like you’re with family,” Moore said. “Chef Gates gives all of us the necessary tools to succeed in, and out of, school.” 

Doze, who leads LUCCA alongside Moore as vice president, said her strategy is to focus on communication and validating her team’s thoughts and ideas. Last year, she and her classmates helped Gates serve over five gallons of gumbo and grits. 

“I hope they learn time management, how to work as a team, and that in our service industry we have to help support our communities and know how to talk to our guests,” Gates said. 

On the day of the competition, the teams will arrive to set up before the sun comes up, prepare for county health inspections, serve samples all day, and clean up and tear down as the sun sets. The menu will mirror last year’s lineup. 

As Gates strategizes his menu items, he admits that he might have his hand’s full with the Bloody Mary recipe – considering that a couple of his students have bartending experience.  

Although Doze, Gates, and Moore are going into the competition with a competitive mindset, they haven’t lost sight of what the event aims to accomplish. Every year, the competition donates proceeds to local charities. This year, the focus will be on “Gear Up for Game Wardens” and “Gregory Park in Crystal Beach, Texas Revitalization.” 

Last year’s victory came with a cash prize for the culinary department. Gates and his students donated the winnings back to the event. 

“Any chance I get, I will always brag about how great of an educator Chef Gates is. It's an honor to have someone as experienced as him to teach me things that will help better me in my career,” Doze said. “In his courses, we participate in events that help us improve our culinary skills. There aren't many chefs out there like Chef Gates. He is always willing to go above and beyond for his students.” 

Want to learn more about culinary arts and nutrition at LU? See for yourself at /education/nutrition-hospitality-human-services/ 

For more information about the Brad & Big Rich’s Cajun Chef’s Cookoff, go to .