LSU Dining

1. Where are you from and what brought you to LSU?
I'm from Baton Rouge; I was recruited by a former manager here on campus.
2. How long have you been at LSU?
At the end of July 2007, I will have been on campus 10 years.
3. Who or what inspired you to become a chef?
I was inspired mostly by growing up on a small farm with chickens, a vegetable garden, cattle and parents who liked to fish. We always had an abundance of fresh seafood and fresh produce. My mother was an excellent cook, and I learned a lot from her.
4. How did you train to become a chef?
I graduated from Baltimore Culinary College with an associate’s degree in restaurant management, and then I graduated from The Culinary Institute of America with a degree in culinary arts.
5. What is your favorite thing to cook or prepare and why?
My favorite thing to cook is fish. South Louisiana is all about fresh seafood, and cooking anything that swims in the Gulf is my passion.
6. What is your least favorite and why?
I really don't have a least favorite food; I'm mostly challenged by cuisines that I'm not familiar with.
7. What's your advice for students cooking on a budget?
Be creative with your shopping. Some foods that are inexpensive can be used as excellent alternatives to mainstream entrees. Dried shrimp are a good alternative in gumbos and jambalayas. Pickled pork makes a great substitute for sausage jambalayas.
8. What's your funniest kitchen incident?
One of my cooks made crab cakes out of lard and gave them to me to drop in the fryer. They instantly dissolved, and I was quite mad for a moment.
9. What's your favorite kitchen gadget?
I use a Japanese slicing machine all the time.
10. What dishes do you prepare for yourself at home?
Mostly simple dishes. My kids are very picky eaters.
11. What's your favorite restaurant?
Locally it’s Juban’s. In New Orleans it is Pascal’s Manale or Mr. B's Bistro.
12. What was your first culinary success?
Graduating from the Culinary Institute of America.
13. Who is your favorite chef?
Charlie Trotter. Charlie Trotter is a renowned chef in Chicago. His restaurant Charlie Trotter’s was named the 30th best in the world and 5th best in the United States by Restaurant Magazine.

Michael Foster is the Executive Chef and Director of The 459 Commons.  He started with LSU Dining on August 1, 2008 and was immediately greeted by Hurricane Gustav where he demonstrated both skill and adaptability.  He has since been a fixture at The 459 Commons and oversees the menus and operations at this popular residential dining facility.