Jerry Sonnier

Chef Jerry Sonnier, Culinary Arts Instructor and Program Coordinator for SOWELA Technical Community College.

Chef Sonnier has a B.S., Hospitality Management, Sullivan University; A.A.T., Technical Education, SOWELA Technical Community College; T.D., Culinary Arts and Occupations, Louisiana Technical College; Registered ServSafe Examination Proctor, Certified ProStart Instructor, V.T.I.E. Certification, Louisiana State Department of Education; Certified Culinary Educator (CCE), Certified Evaluator (CE) by the American Culinary Federation. He is a member of the National Restaurant Association and the Louisiana Restaurant Association and the American Culinary Federation Education Foundation.

Chef Sonnier’s mission in teaching is to advance students’ knowledge in the Culinary Arts and Hospitality Industry.  With his education, working knowledge and an abundance of real-world information, he has much to offer individuals seeking to expand their knowledge of culinary baking and pastries.

Chef Sonnier started his career in the culinary industry at a young age and worked his way up through the ranks to Executive Chef.  At the age of twenty-nine, he began his teaching career in culinary as a Culinary Instructor and Program Coordinator and currently holds this position today.  Since beginning his teaching career in 1990, he has trained several hundred students.

Throughout his journey, Chef Sonnier hopes to accomplish his goal of developing students who enjoy and have enthusiasm for culinary.  With an ever-growing industry, there is a need for great chefs and hospitality employees of all types. It is Chef Sonner’s goal to give the student the knowledge and skills to leave the classroom with the ability to be successful in the real world