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Chef John Folse Culinary Institute Students Get Into Full Swing at the Masters

THIBODAUX — Students from the Chef John Folse Culinary Institute at Nicholls State University were invited to gain work experience at the Masters Tournament at Augusta National Golf Club, a prestigious international sporting event.

Thirty-six culinary students boarded a bus bound for Augusta, Ga., Thursday, April 3, and are expected to return on Monday, April 14.

Chef Randy Cheramie, the culinary institute’s executive director, said the Augusta National Golf Club contacted him about involving Nicholls students in the Masters Tournament. John Johnstone, director of food service, visited the campus and provided information to interested students.

During the week of the tournament, students will work in a wide range of jobs — acting as servers, pantry assistants and other support positions. Some students will also have the opportunity to work in the Champions Locker, where the celebrity golfers are fed.

“This is a tremendous opportunity for our culinary degree-seeking students to not only gain experience, but also to boost their resume for when they enter the workforce after graduation,” said the institute’s namesake, Chef John Folse.

The Masters is one of the four major championships held each year for professional golfers. The first Masters Tournament, originally called the Augusta National Invitational, was held on March 22, 1934.

The Chef John Folse Culinary Institute is the only public university in Louisiana to offer a Bachelor of Science in Culinary Arts. Since its inception in 1996, the institute has awarded nearly 600 degrees. In 2013, the institute broke ground on a new, state-of-the art facility that will span 33,000 square feet. The new building is scheduled to open for Spring 2015 classes.

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