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Bill Thibodeaux

Bill Thibodeaux, PhD: Associate Professor
Joined the John Folse Culinary Institute Faculty: September 2005
If you plan to own or manage a restaurant, you will be interested in scheduling classes with Chef Bill Thibodeaux. Not only will you learn how to generate a profit from your business, you will gain insight into handling unforeseen complications and you will even plan marketing campaigns. After many years of managing high-volume restaurants and working in catering at the Baton Rouge Centroplex, Thibodeaux earned a Bachelor’s degree in Culinary Arts from Nicholls State University, then a Master’s degree in Higher Education Administration & Supervision, also from Nicholls.A veteran restaurateur, Chef Thibodeaux shares his own experiences from the restaurant industry with his students, while at the same time keeping up to date with current research in the culinary field.
In the wee hours of the night, Bill Thibodeaux can be found conducting research on topics of interest to culinarians. One of Thibodeaux’s most challenging projects as a research consultant was his recent design of the food court for the 19th Judicial District — a 12-story, $7 million municipal facility in Baton Rouge, Louisiana.
Classes Taught
CULA 225 – A La Carte
CULA 382  Foodservice Facility Layout and Design
CULA 429  Seminar in Restaurant Operations
CULA 442  Menu Design
CULA 492 – Special Topics in Culinary OperationsEta Sigma Delta Sponsor
Statistical Research Coordinator
Representative to CHRIE
LA GEAR UP Camp Coordinator
Master AdvisorContact Chef Thibodeaux: bill.thibodeaux@nicholls.edu
Office: 411 Gouaux Hall
Phone: 985.493.2528
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