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Nicholls State University
Chef John Folse Culinary Institute

Dedicated to the preservation and advancement of Louisiana’s rich culinary heritage


Faculty and Staff

Cajun & Creole Cuisine
Chef John D. Folse, CEC, AAC
Chairman, Board of Advisors
Adjunct Instructor
Dr. Alton F. Doody
Alton F. Doody, MBA, PhD
Dean
Visiting Professor

Cheramie
Randolph Cheramie, BA
Interim Associate Dean
Instructor
Parr
Anne M. Parr, MS, CCP
Assistant Dean
Assistant Professor
Kaslow
George A. Kaslow, MS
Assistant Professor

Thibodeaux
William Thibodeaux, MEd
Assistant Professor
Kozar
John Kozar, BS
Instructor
Kasten
Donald Kasten, BS
Lecturer
Classical French Cuisine, Regional Italian Cuisine, Food & Wine Pairing
Jean-Mark Sens, PhD
Adjunct Instructor

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Vickie Veillion
Dean’s Administrative Assistant
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Joanne Price
Office Administrative Assistant
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Arlene Hingle
Kitchen Facilities Manager
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Dolly Rodrigue
Foodservice Specialist
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Cyndy Clausen

Foodservice Specialist