Anne Parr, CCP
| Anne Parr: Assistant Professor Joined the John Folse Culinary Institute Faculty: January 2003 “Students come first in all of our endeavors.” |
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What do you get when you mix 18 years of teaching experience with a Cajun family background, then sprinkle in a love of food? How about an assistant dean who cooks a great oyster jambalaya! Anne Parr grew up in Houma, La., spending many summers at her grandparents’ fishing camp on Last Island, a barrier island in the Gulf of Mexico. That’s where she watched her grandmother cook sumptuous and soulful Cajun fare including Crab Stew, Redfish Courtbouillion, Sweet Cornbread, Smothered Shrimp and Okra, Fried Sweet Potatoes, and Blackberry Dumplings. By the age of 12, she could make a dark brown roux almost as good as her grandmother’s. |
 Representing the John Folse Culinary Institute on statewide, regional, national, and international levels, Ms. Anne Parr is a member of SlowFood USA, Southern Foodways Alliance, the American Culinary Federation, the International Association of Culinary Professionals, the Institute of Food Technologists, the American Association of University Women, the Louisiana Center for Women and Government , the Louisiana Cultural Economy Initiative, Women Chefs & Restaurateurs, and several advisory boards including the Louisiana Restaurant Association Bayou Region Board of Directors, and the Institut Paul Bocuse Worldwide Alliance Board of Directors. Ms. Parr also enjoys working with local organizations such as the Thibodaux Chamber of Commerce, the Houma-Terrebonne Chamber of Commerce, the United Way of St. Charles Battle for the Paddle Gumbo Cook-Off, the Terrebonne Historical & Cultural Society, the TFAE Cajun Food Festival Committee,and the Festival of the Bonfires Gumbo Cook-Off . Ms. Parr has earned the distinction of Certified Culinary Professional (CCP), a highly regarded international title which is held by only 250 people worldwide. |
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| Ms. Parr provides a historical framework in her classes for the study of international and regional American foodways, encouraging an understanding of the more subtle aspects of culture and cuisine.
“My Aunt Una Parr inspired me to teach. My grandmother, Roberta Theriot Lapeyrouse, taught me to appreciate the straightforwardness of Cajun cooking. My mentor at LSU, Prof. Art Crawley, inspired me to refine my skills in instructional design. Now I encourage my own students to grow intellectually as scholars, and to become active participants in their own learning. I’m thankful for the many insightful teachers I’ve encountered throughout my life. I strive to instill in my own students at the Chef John Folse Culinary Institute the confidence needed to be successful and the desire to set high goals.” |
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| Classes Taught CULA 101 — Culinary History and Development CULA 370 — Food and Culture of the American South CULA 485 — Product Development and Evaluation CULA 499 — Independent Study in Culinary Arts Technology Facilitator Contact Ms. Parr: anne.parr@nicholls.edu |
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