Nicholls Culinary Day
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Friday, April 18
408 Gouaux Hall
Join the chefs of The John Folse Culinary Institute for a day of informative culinary demonstrations. Seating is limited. Call (985) 449-7114 for reservations.
“Principles of Making Cream Soups”
10 - 11 a.m.
Chef Randy Cheramie, Nicholls associate dean of The John Folse Culinary Institute, reveals the art of cooking delicious cream-based soups.
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“Seafood Paella Party”
Noon - 1 p.m.
Join Chef George Kaslow, Nicholls assistant professor of culinary arts, as he demonstrates how to create seafood paella valenciana.
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“Flambé Cooking”
2 - 3 p.m.
Chef Don Kasten, Nicholls lecturer of culinary arts, presents the guiding principles behind flambé cooking. Three flambé recipes will be prepared, and safety issues will be discussed.
“Sweet Tarts”
3 - 4 p.m.
They’re sweet and tasty and everybody loves them. Learn how to prepare tarts under the expert instruction of Chef John Kozar, Nicholls instructor of culinary arts.