John Shackelford, an LSU food science graduate student, will serve as a lead chef at the 2013 Masters golf tournament in Augusta, Ga., a news release says.
The Baton Rouge native will work in a kitchen serving some of the tournament’s corporate sponsors, making sure the kitchen runs properly and the food is of the highest quality. He was chosen by Galatoire’s Bistro’s former executive chef Roberto Bustillo Jr. Shackelford previously worked at Galatoire’s running banquets and outside promotions.
Lucina Lampila, an associate professor in food science and seafood technology specialist for Louisiana Sea Grant and the LSU AgCenter, is Shackelford’s graduate adviser. She said the opportunity to work at The Masters will get Shackelford far in a postgraduate job market.
“This is a tremendous opportunity for him,” she said.
In March, Shackelford will also lead the LSU Research Chefs Association T eam to a national competition in Charlotte, N.C., to compete for a $5,000 prize.
Shackelford earned a bachelor of science degree in biology from LSU and, in graduate school, he is researching alternative methods to package, cook and flavor Louisiana crawfish. He said he enjoys combining his passion for food and interest in science and hopes to land a job in a test kitchen.