Junior American Culinary Federation (Jr. ACF)

Advisor:  Amelie Benoit

Culinary arts students have a wonderful opportunity for camaraderie, shared interests and education when they join Junior ACF. The American Culinary Federation is the national certifying association for professional chefs. An ACF certification means that you are serious about your career and work toward achieving high quality standards.

Junior ACF was organized so that senior members (industry chefs) could mentor young culinary students. The Chef John Folse Culinary Institute Junior ACF chapter is sponsored by ACF New Orleans. Dues are $65 per year, and meetings are bi-monthly. Junior ACF is committed to community service, competitions, social activities and education.  Some of our activities during this past year have included selling pork tacos at the Gin Blossoms concert, creating a Homecoming display, and assisting with ProStart competitions, to name a few.
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Eta Sigma Delta

Sponsor:Bill Thibodeaux

Eta Sigma Delta is an honor society for students in the hospitality and tourism-related fields, including Culinary Arts.  Eligible undergraduate students must have completed at least 50% of the credit hours required for graduation, declared Culinary Arts as his/her major, and have at least a sophomore or junior standing.  Eligible students must also have earned and obtained at least a 3.0 GPA or better (on a 4.0 scale) or top 20% of the class, and agree to uphold the values of excellence, leadership, creativity, service and ethics.  Eta Sigma Delta is  a part of CHRIE (Council of Hotel, Restaurant & Institutional Education).  Of the 100 active chapters of Eta Sigma Delta, Nicholls  is only one of two chapters in Louisiana.

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San Pellegrino Almost Famous Chef Competition

In 2002, S. Pellegrino Sparkling Natural Mineral Water and Acqua Panna Natural Spring Water created a competition titled the “Almost Famous Chef Competition” to spotlight the best and brightest culinary students from the United States and Canada.  Regional competitions occur in January and February where the culinary students prepare dishes before distinguished guests, food media and renowned chefs.  Winners from the regional competitions move onto the final competition in Napa Valley, CA, in March where they are judged in three competition categories:  the Mystery Basket, Signature Dish and People’s Choice.  The winner of the competition will receive up to $22,000 in prize money and a one-year paid apprenticeship with a celebrity chef and a chance to recreate the winning dish during an extensive media tour.

We have been fortunate to have the South Central Regional winner for the past five years to come from the Chef John Folse Culinary Institute!