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Lanny D. Ledet Culinary Arts Building


 Grand Opening
Thursday, Aug. 20, 2015
10 a.m.

When Nicholls State University’s Chef John Folse Culinary Institute students return to class in fall 2015, their culinary world will look quite different. The Lanny D. Ledet Culinary Arts Building, the new home of the Chef John Folse Culinary Institute, features 33,000 square feet of state-of-the-start culinary facilities, complete with six kitchens, a full-size restaurant, technology-driven lecture rooms and a dedicated student study lounge.

Facility Facts

Square Footage

July 24, 2012: Louisiana Bond Commission
March 5, 2013: Groundbreaking
Sept. 3, 2013: Construction permit issued
Aug. 20, 2015: Grand opening

Duplantis Design Group, PC | Thibodaux, LA
Eskew+Dumez+Ripple | New Orleans, LA

Ratcliff Construction | Alexandria, LA

$12.6 million
(State of LA: $8.1 million | Nicholls: $4.5 million)

 Bistro Ruth
Formerly operated as Le Bistro, Bistro Ruth continues the Chef John Folse Culinary Institute tradition of offering a student-run restaurant and dining room. Named in honor of legendary New Orleans restaurateur Ruth Fertel (founder of Ruth’s Chris Steak House), the restaurant features a dedicated kitchen and 96-seat dining room, along with the private Chef’s Table that seats six and the President’s Dining Room that seats 12 guests.

Pastry Kitchen
Complete with commercial mixers and ovens, this kitchen offers instruction for the Institute’s most popular concentration.

Richard B. Peltier Kitchen (meat fabrication/garde manger)
The “cold kitchen” of the Institute, this is where students work heavily with refrigerated ingredients and learn butchering skills. The kitchen is also equipped for future cold room expansion.

Louisiana Seafood Kitchen (stocks/soups/sauces)
The home of Chef John Folse’s Cajun and Creole Cuisine class, this kitchen offers instruction in regional food preparation and cooking techniques, with an emphasis on seafood.

General Skills Kitchen
Currently unequipped, this kitchen allows for future expansion at the Institute.

Burguieres Family Teaching & Demonstration Kitchen & Classroom
Featuring a state-of-the-art demo kitchen with three cameras and three large television monitors, instructors are able to film cooking methods for review by students. The kitchen opens up to a separate room, which can easily be partitioned to host two classes at once.

State-of-the-Art Classrooms
Equipped with cameras and television monitors for use by students and faculty.

Student Study Area
Built to meet students’ needs, the dedicated study area is equipped with six charging stations for phones, tablets and laptops. In addition, the room will house a large collection of cookbooks and reference materials and host study groups and Student Culinary Association meetings.

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