FEATURED GRADUATE
Shannon Jones
Spring 2004 graduate
Chef and Wholesaler
Hurricane Cheesecakes, Kaua’i, Hawaii
Unlike most chefs, Shannon Jones’ passion for the foodservice industry began in the front of the house. After waiting tables and bartending part-time for several years, Shannon longed to work in restaurant management. “The trouble was, I felt out of place anywhere but the dining room,” Jones recalls. “When I first took a look at the Chef John Folse Culinary Institute curriculum, I knew this was the program for me. It wasn’t just a cooking school. The classes included management, marketing, and culinary history, as well as service and beverage operations.” Jones relocated from the Shreveport / Bossier City area and began classes in 2001.
After graduating from the Chef John Folse Culinary Institute in May 2004, Jones helped a friend open a restaurant back home in Bossier City, then traveled 4,200 miles to visit another friend on one of the most remote islands in the world - Kaua’i, Hawaii. “I knew I wouldn’t be leaving Hawaii. It seems funny but I felt at home,” Jones remembers. Shortly thereafter, Hurricane Cheesecakes was born.
“I work as a wholesaler, making cheesecakes for restaurants, resorts, and other retailers. I hope to turn it into a restaurant soon, but so far I’m happy with my progress,” Jones said. In 2007, Taste of Hawaii awarded Hurricane Cheesecakes Best Dessert, Most Aloha Spirit, and People’s Choice: Overall Favorite. “I owe a lot to the Institute. If you would have told me 6 or 7 years ago that I’d be on a tropical island cooking for a living, I just wouldn’t have believed it!”
See how the rest of our alumni are succeeding
Alumni who are not listed below or have changed jobs should contact Ms. Anne Parr, Assistant Dean, at anne.parr@nicholls.edu.
A B C D E F G H I J K L
M N O P Q R S T U V W X Y Z
A
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- Tracy Allison ‘03
Teacher at Kau High School & Pahala Elementary (K-12), Pahala, Hawaii
- Rebecca Allmon ‘07
Manager at Picadilly Cafeteria, Baton Rouge
- William Michael Anthony ‘04
Grill Kitchen Cook at Riveroaks Country Club, Texas
- Veronica Arcoraci, ‘01
Completed master’s degree from NYU,
Curriculum Designer at Culinary Institute of America, Hyde Park, NY
- Didier Ardoin, ‘06
Sous Chef at Café Degas, New Orleans
- Derald Armstrong, ‘05
Line Cook at Harrah’s Casino, New Orleans
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B
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- Klavdia Ballard, ‘04
Manager of Honey Baked Ham, Baton Rouge
- Ian Barrilleaux, ‘04
Pantry Chef at Brigtsen’s Restaurant, New Orleans
- Justin Basye ‘06
Sous Chef at Vin Restaurant, Houston
- Preston Bennett, ‘98
Chef at Bella Rose Restaurant, Hammond
- Amelie Benoit, ‘06
Commander’s Palace, New Orleans
- Deborah Bergeron, ‘98
Manager of Castelano’s Deli, Houma
- Brian Berry, ‘98
Line Cook at Fremin’s Restaurant, Houma
- Jason Berry, ‘01
Head of Bakery at Cannata’s, Morgan City
- Patrick Besson, ‘99
Executive Chef at Cafe Milano’s Restaurant, Houma
- Carl Bird, ‘02
Catering, Thibodaux
- Kelly Boffone, ‘01
Cooking Instructor
- Matt Bolotte, ‘03
Pepper’s Pizzeria, Thibodaux
- Laci Boothe, ‘04
Cypress Bayou Casino, Franklin
- Kevin Bordelon ‘06
Corporate Research Chef, Bruce Foods, New Iberia
- Mark Bordelon, ‘98
Marketing and Promotion Manager at Chef Landry’s Comedy Dinner Show, Lake Charles
- Melissa Bradberry (Sims), ‘02
Learning Manager at Four Seasons Hotel, New York
- Mark Brennan, 07
Saucier at La Provence, New Orleans
- Dedrick Broussard, ‘03
Steward at Delta Catering Company, Opelousas
- Joey Broussard, ‘02
Executive Chef at Nordstrom’s MarketPlace Cafe, North Carolina
- Blake Burgard, ‘03
Cook at Westchester Country Club, New York
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C
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- Lauren Caldwell, ‘06
Bistro Italiana, New Orleans
- Lea Callais (Najar), ‘03
Executive Chef for Sodexho at Montana State University
- Stephanie Campbell, ‘03
Promotions Manager at Evangeline Downs Casino and Racetrack
- Rachel Carr, ‘06
Line Cook at Restaurant Cuvée, New Orleans
- Kristy Chabert (Myers), ‘03
Assistant Pastry Chef at Edison Chouest Offshore, Galliano
- Michael Chancey, ‘03
Executive Chef at Cristiano’s, Houma
- Casie Cheramie, ‘05
Chef/Co-Owner of Chicken Scratch, Galliano
- Denise Cheramie, ‘01
Sous Chef for Standing Room Only Catering, Conn.
- Hugh Cheramie, ‘04
Safety Representative at Edison Chouest Offshore, Galliano
- Tracie Chiquet, ‘02
Acting Executive Chef at New Orleans Superdome
- Samuel Clausen, ‘04
Sous Chef at Holiday Inn Select, Baton Rouge
- Ty Cobb, ‘03
Production Coordinator/Chef at Thibodaux Regional Medical Center
- Anthony Cortello, ‘01
Junior Chef/Manager at Frankie & Johnny’s Restaurant, Metairie
- Windy Culpepper (Burt), ‘04
Head Chef at Roc’s Steak and Seafood, Iowa, Louisiana
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D
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- Ronald Davis, Jr. ‘04
HACCP Manager at the Ernest N. Morial Convention Center, New Orleans
- Stacie Devault, ‘03
Kitchen Chef at Cypress Columns, Gray
- Joseph Dietrick, ‘04
AM Cook 3 at Windsor Court Hotel, New Orleans
- Benjamin Doolittle, ‘04
PM Poissonniere at Windsor Court Hotel’s New Orleans Grill Room, New Orleans
- Winfield Tucker Dorsey ‘05
Sous Chef, Shreveport
- Michael Douglas, ‘01
Chef at Bull’s Corner, LaPlace
- Vanessa Strother Drake, ‘05
Executive Chef at Alexandria Golf & Country Club
- Daniel Dreher, ‘06
Sous Chef at Pomme Restaurant, St. Louisi, MO
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E
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- Peter Everett, ‘03
Bar Manager at Red Eye Grill, New Orleans
- Jarrett Eymard, ‘05
Line Cook at Harrah’s Casino Restaurant, New Orleans
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F
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- Jerica Faucheux, Bayona Restaurant, New Orleans
- Ryan Fitch, ‘06
Cristano’s Restaurant, Houma
- Brenda Floyd, ‘02
Research and Development Chef for Exceptional Endings, Donaldsonville
- Kevin Foil, ‘97
Owner of 124 Restaurant and Spirits, Mandeville
- Amy Ford, ‘06
Pastry Chef at Cravings Bakery, St. Louis, MO
- Patrick Read Friley, ‘01
Executive Chef for Sodexho Campus Services, Mississippi College, Clinton, MS
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G
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- Ryan Gaudet, ‘03, ‘05
Restaurant Manager at Nifty Fifties Restaurant, Houma
- Robby Gisclair, ‘00
Food Services Manager at Montco Offshore, Inc., Cut Off, La.
- Anna Glore (Keller), ‘05
National Accounts Sales Consultant at Conco Foodservice, Harahan
- Lenora Holly Goetting, ‘00
Chef at Charley G’s Restaurant, Lafayette
- Andy Greenbaum, ‘07
Pantry Chef at Cappys Restaurant, San Antonio, Texas
- Cynthia Guidry, ‘04
Personal Chef/Owner of Fisherman’s Daughter, Lockport
- Blaine Guilliot, ‘99
Assistant Food Service Director at Morrison’s Health Care, Ama
- Alexis Guillory ‘05
Catering and Pastry Supervisor at Cannata’s
- Michael Gulotta, ‘03
Restaurant August, New Orleans
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H
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- Greg Hamer Jr., ‘98
Director of Asset Protection at B&G Foods-KFC/Taco Bell, Morgan City
- Rhonda Hammond, ‘04
Pursuing master’s degree at Purdue University
- Monica Harris
Head Chef, Miller’s Cajun-Creole Eatery, Baton Rouge
- Darryl Holliday, ‘05
The Wright Group, Crowley
- Dayna Hoover, ‘06
Pastry Chef at Zoe’s Bakery, Covington
- Sharon Hospodor, ‘00
Teaching Instructor at Williams-Sonoma Cooking Store, Miss.
- Stephanie Howie, ‘05
Pursuing dietetics degree at Nicholls
- Jason Huguet, ‘00
Executive Chef at Steamboat Warehouse Restaurant, Washington, La.
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J
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- Lani Jenkins (Guilbeau), ‘04
Personal Chef and Floral Designer, Baton Rouge
- Shannon Jones, ‘04
Owner and Operator of Hurricane Cheesecakes, Kaua’i, Hawaii
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K
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- Donald Kasten, ‘04
Visiting Lecturer at Chef John Folse Culinary Institute
- Addie King, ‘02
Jr. Account Executive for Reily Foods (Luzianne Coffee and Iced Tea), New Orleans
- Jessica Kowarsch, ‘05
Baker at L’Auberge Du Lac Casino, Lake Charles, La.
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L
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- Brandon LaBry, ‘07
Sous Chef at Black’s Oyster Bar, Abbeville
- Nicholas Landry, ‘05
Sous Chef/Chef de Partie at the Westchester Country Club Sports House, New York
- Jonathan Lanius, ‘07
Kitchen Manager at Lucy’s Retired Surfers Bar & Restaurant, New Orleans
- Minh Le, ‘99
Executive Chef at Spahr’s Restaurant, Houma
- Brianne Lefort, ‘04
Chef/Co-Owner of Chicken Scratch, Galliano
- Jessica LeRouge, ‘07
Sous Chef at Alligator Pear Restaurant, Harvey
- Bron Lindsey, ‘04
Sous Chef at Chappel Bistro, Tenn.
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M
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- Rachael Main, ‘02
Executive Chef at San Roque School, Calif.
- Sarah Marcantel, ‘03
Food and Beverage Supervisor at Kitt’s Kitchen and Rum Mill,
Isle of Capri Casino, Lake Charles
- Jessica Mayeaux, ‘06
Pastry Chef, Westchester Country Club, New York
- Randy Mayeux, ‘07
Line Cook, Clare’s Cafe, Houma
- Jonathan Michael, ‘01
Sous Chef at Chamelion Cafe, Md.
- Erin Michot, ‘06
Sous Chef at Fremin’s Restaurant, Thibodaux
- Ashley Millet, ‘06
Culinary Research Editor for Chef John Folse & Co., Gonzales, La.
- Herman Mitchell, ‘05
Line Cook, Hilton Riverside Hotel, New Orleans
- Anna Glore Morris, ‘05
Food and Beverage Representative at Conco, Kenner
- Joseph Myers, ‘02
Sous Chef at Edison Chouest Offshore, Galliano
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N
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- Alisha “Ali” Naquin, ‘05
Manager
- Brandon Naquin, ‘03
Sushi Chef at Rouse’s, Thibodaux
- Matthew Noel, ‘07
Food photographer and Food writer, Houma
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O
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- Leslie Ogden, ‘04
Assistant Restaurant Manager at Hilton Hotel, New Orleans
- Robin Olivier, ‘06
Assistant Manager for Enterprise Rent-A-Car, Metairie
- Steven Oubre, ‘04
Andrea’s Restaurant, Metairie
- David Oufnac, ‘97 and ‘99
Earned a Masters degree in Food Science from LSU and now working as a Research and Development Scientist with Sara Lee Foods in Downers Grove, IL
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P
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- Stephanie Pasqua, ‘98
Line Cook at Palace Cafe, New Orleans
- Michelle Pedeaux, ‘04
Banquet Cook at New Orleans Country Club
- Jennifer Pensoneau, ‘03
Pasta/Saute Cook at Ralph’s on the Park, New Orleans
- Lee Percle, ‘00
District Sales Consultant at Doerle Food Service, Thibodaux
- Eric Petrus, ‘99
Sous Chef at Cristiano’s Restaurant, Houma
- Blaize Pezold, ‘05
Line Cook at Welty’s Deli, New Orleans
- Lynda Posey, ‘00
Chef-instructor with the Viking Range Cooking School in Greenwood, Miss.,
and Chef-instructor at Commerce Street Market in Laurel, Miss.
- Charley Prosser, ‘99
Associate Director of College Counseling at St. Agnes Academy and Owner of Chez Vous Catering, Texas
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R
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- Jeffrey Rhodes, ‘06
Chef for Norwegian Cruise Lines, Hawaii
- Olinda Ricard Hodge, ‘06
Pursuing management degree at Nicholls State University
- Walter Richard, ‘05
Sous Chef of Jack Daniel’s Bar & Grill at L’Auberge Du Lac Hotel & Casino, Lake Charles
- Peggy Richardson, ‘03
Financial and Marketing Assistant at Margaritaville Restaurant, New Orleans
- Jecole Roland, ‘05
Home Economics Teacher at Peabody Magnet School, Pineville, La.
- Joseph “Joe” Rouchon, ‘06
Special Events Chef, Thibodaux
- Erica Ruckdeschel, ‘04
Sous Chef at Bayou Country Club, Thibodaux
- Allyson Russell, ‘02
Office Manager for Dr. Eugene Curzon, Franklin
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S
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- Robert Sauer, ‘01
Sous Chef at Kensington Country Club, Fla.
- Matt Schoen, ‘03
Sous Chef for Gold Room Catering Company, Texas
- Marsha Serigny, ‘01
Production Chef for Chef John Folse & Company, Research & Development
- Benjamin Shane, ‘01
Dept. of Defense Foodservice Contractor in Iraq
- Brent Sims, ‘02
Four Seasons Hotel, New York
- Haley Smith, ‘05
Culinary Instructor at Northwestern State University of Louisiana
- Crystal Snead, ‘05
Cook 2 for the Disney College Program
- Gerrit Steckler, ‘02
Liberty National Insurance Salesman, Miss.
- Julie Steele, ‘99
Pursuing medical degree at LSU-Shreveport
- Keyla Stephens. ‘07
Line Cook at Griffin’s Poboy & Grille, Houma
- Scott Anthony Stewart, ‘01
General Manager for Sodexho Campus Services, Jones Count Junior College, Ellisville, MS
- Jonathan Sweatman, ‘03
Department Manager at Whole Foods Market/Attending Radiology School
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T
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- Viviana Tercero, ‘03
Tournant at Ceiba Restaurant, Washington, D.C.
- Quinton Terrio, ‘03
Sous Chef at Antoinette Restaurant, Kenner
- Ben Thibodeaux, ‘01
Sous Chef at Palace Cafe, New Orleans
- Ron Thibodeaux, ‘04
Manager at Pepper’s Pizzeria, Thibodaux
- William Thibodeaux, ‘03
Assistant Professor at Chef John Folse Culinary Institute
- Sarah Todd
Salad/Pastry Chef, Houmas House Plantation and Gardens, Darrow, La.
- Jeremy Trepagnier, ‘03
Executive Chef at Birmingham Hilton Hotel
- Kellie Trimble, ‘06
Baker at Cypress Bayou Casino, Charenton, La.
- Erin Tuggle, ‘03
Sales Representative for Ben E. Keith Foods, Texas
- Tiffany Turner, ‘99
Operator Sales Representative at H.J. Heinz Company, Mandeville
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V
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- Jennifer Vincent, ‘05
Pantry Chef at City Club, Lafayette
- Shane Von Hoven, ‘97
Beau Rivage Resort & Casino, Miss.
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W
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- Keith Waguespack, ‘04
Trainer for Lafourche Arc, Thibodaux
- Grant Wallace, ‘02
Owner of Restaurant 21W, Covington
- Elizabeth Wanek, ‘03
Catering Sales at Campton Place Hotel, Calif.
- Jason Watts, ‘02
Aramark Foodservice Manager, Manatee Memorial Hospital, Florida
- Dawn Weems, ‘04
Owner of Dust to Dawn Cleaning Services, Destrehan
- Jason West, ‘05
Grill and Catering Chef at Brennan’s, New Orleans
- Caleb Williams, ‘07
Pantry Chef at Marriott Hotel, Baton Rouge
- Natasha Williams, ‘02
Serving in the United States military
- John Michael Wright, ‘98
Pastry Chef at Provence Breads & Cafe, Tenn.
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Y
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- Renee Young, ‘05
Pursuing dietetics degree at Nicholls State University
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Z
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- Cathernie Zaloudek, ‘02
Production Manager at Meadowcrest Hospital, Baton Rouge
- Ralph “Tony” Zeringue, ‘06
Corporate Research Chef, Bruce Foods, New Iberia
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