This spring break, several culinary students from Nicholls State University participated in the 90th “Masters” Tournament, held on April 9–12 at Augusta National Golf Club.

One such student, Eli Fontenot, described the demanding professional environment and the educational impact of the event.

Eli’s daily routine began at 4 a.m. to ensure he arrived at Berckmans Place, a high-end hospitality complex featuring five restaurants, by 5 a.m. He was assigned to the sauté station at Augusta’s, the signature restaurant of executive chef Roberto Bustillo. During this time, Eli worked under Nicole, executive director of culinary operations at Galatoire’s and the first female chef in the institution’s 120-year history.

The station requirements were demanding and followed a strict schedule. The sauté station had to be fully operational by 6:45 a.m. for breakfast. After breakfast, Eli had only 45 minutes to reset the station for a completely different lunch menu.

“It was stressful at first, but became second nature about halfway through. I made some amazing friends for life through the experience. My kitchen had three chefs who all taught me so much and shared incredible knowledge.”

As the week went on, Eli said the fast pace and high expectations pushed him to grow more confident and connect with the people around him.

“This was one of the most difficult, yet beneficial experiences I’ve ever had in my life. Meeting and working with people from all over the world, with totally different cultures, who all come together to make amazing food for thousands of patrons to enjoy,” he said.

Eli plans to attend “The Masters” again next year and recommends the experience to any culinary student seeking to improve professional discipline.