History
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Over bowls of gumbo at Lafitte’s Landing in Donaldsonville, La., the idea for the John Folse Culinary Institute was born in a discussion between former Nicholls President Donald Ayo and Chef John Folse. Both envisioned a way to preserve Louisiana culture and cuisine by teaching chefs, students and community members to master the art of Cajun and Creole cooking. Emphasis would be placed on the influences of Cajun-Creole cuisine: Native American, Spanish, French, African, German, English and Italian. The John Folse Culinary Institute began offering courses for college credit in 1995. The institute accepted its inaugural academic class in January 1996, offering an associate of science degree. The Board of Regents authorized Nicholls to offer a bachelor’s degree in culinary arts in 1997, making it the first four-year culinary degree program at a U.S. public university. |
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Today, the John Folse Culinary Institute has an enrollment of approximately 225 students and serves as one of the university’s areas of excellence.
In 2002, the John Folse Culinary Institute and Fertel Family Foundation raised more than $1 million at a gala tribute to Ruth Fertel, founder of Ruth’s Chris Steak House who died a week before the event. The evening raised $400,000, and the Fertel Family Foundation donated an additional $600,000 for the construction of a culinary building. The culinary building will feature state-of-the-art kitchens and classrooms, as well as a culinary library and computer laboratory. Nicholls has acquired eight acres of land on LA Hwy. 1 and Bowie Road for the new facility. |