Chef John Folse Culinary Institute at Nicholls State University and Rouses Supermarkets have partnered together to offer Cooking with the Colonels – Adult Community Cooking Classes. Saturday classes will be offered throughout the year. A variety of cooking and baking interests will be scheduled.
Culinary Foundations II – Knife Skills, Steaming & Stewing
Saturday, March 7, 2020
Time: 8:30 am – 1:00 pm
Place: Lanny D. Ledet Culinary Arts Building
Fundamental techniques in knife usage and methodology of the cooking techniques Steaming and Stewing.
One of the first skills any chef learns in the kitchen is how to properly use a knife. This one-day course will put you side-by-side with our instructors so that you can learn how professional chefs use their most important kitchen tool. You will also learn what to look for when purchasing a knife, the proper technique for holding and using a knife and practice some foundation knife cuts that chefs use every day.
Most people think that steaming food means lifeless, bland, boring food. We will prove that premise absolutely wrong! And it is healthy too! One of the best ways to feed a crowd is with a stew. We will cook a very cost-efficient stew that will amaze you and your family and friends.
- Grilled Flatbreads to enjoy with a glass of wine
- Steamed Salmon with
- Sautéed Asparagus and Lemon Vinaigrette
- Herbed Roasted Potatoes
- Old Fashioned Pork and Mushroom Stew
- Over White Rice
- Lemon Yogurt Cake for Dessert
IMPORTANT INFORMATION FOR ALL CLASSES
COST: $125.00 per person
Payment is due two weeks prior to each class. Please mail your check made out to Nicholls State University to the following address:
The Office of Continuing Education
Nicholls State University
P.O. Box 2119
Thibodaux, LA 70310
Credit card payment is not accepted on-line, please complete the following credit card form and fax to 985-448-4552 or email to email@example.com
8:15 am to 8:30 am — Check in
8:30 am to 9:00 am — Orientation and Tour of the Lanny D. Ledet Culinary Arts Building
9:00 am to 12:00 pm — Cooking
12:00 pm to 1:00 pm — Family Meal
- This is a hands-on cooking class, meaning the students will break into teams of two to three people and execute the recipes from start to finish, with guidance from Chef Cheramie and his assistants.
- Preparation of the recipes may include chopping, other knife work, stocks, braising, sautéing, baking, frying, and roasting. Teams are encouraged to choose a recipe they are comfortable with.
- Students are encouraged to bring their own kitchen knives and other tools if available. Otherwise, they will be provided for you.
- Chef Cheramie will review the recipes with the class before teams are chosen. Execution of the recipes should take 2 ½- 3 hours, followed by a casual, family-style meal.
- Classes are limited to 16 participants. A minimal of 12 participants must be registered for the class to make.
Enrollment is limited to ages 16 year old and over (16 & 17 year olds must have an adult present during the class). Participants should come dressed appropriately, with long-sleeve shirts, long pants (no skirts, please), and flat, non-slip, closed-toe shoes. No sandals or flip-flops. Long hair should be pulled back. This is an active class, so participants should be prepared for a fair amount of physical activity, including standing for long periods.
ABOUT THE INSTRUCTOR:
Chef Randy began his teaching career with the Chef John Folse Culinary Institute as an adjunct professor, teaching Classical French Cuisine in 1999, while still owning and operating his restaurant in Golden Meadow, his hometown. Randolph’s Restaurant opened in 1946 upon his father, Randolph Sr.’s, return from WWII. Chef Cheramie bought the business in 1981 and sold it in 2001. During his 20-year tenure at the helm of Randolph’s, Randy enjoyed local and regional acclaim. Two months after the sale, Chef Randy was offered a full time position with the Institute.
Chef Cheramie has taught Stocks-Sauces-Soups, Meat Fabrication, World Cuisine, Italian Cuisine, Classical French Cuisine, and Culinary Foundations. He coached six American Culinary Federation Student Teams to 1 Silver and 5 Bronze Medals. He has coached culinary students for the San Pellegrino “Almost Famous” Chef Competition and won Regional Championships to go on and compete at the National Competition in Napa California five years in a row.
After serving as Interim Dean and Associate Dean, in 2010 Chef Randy was named Executive Director of the Institute and served as such for six years. He now serves as the Recruitment Director for the Institute, supervises student internships in the summer and still teaches Culinary Foundations and The Evolution of Cajun/Creole Cuisine. When asked about his time at Nicholls, Chef Cheramie says, “I really enjoy getting students excited about the high standards of excellence in fine dining foodservice! Teaching them classic cooking technique, watching their faces light up when they taste something they’ve cooked, witnessing their little epiphanies and “Aha!” moments, and then observing their success in the Industry, I feel so blessed to be teaching here.”
Randy received his BA degree in Theatre from Nicholls in 1976, so during his free time you can still find him in rehearsal halls and film sets around New Orleans preparing for his next role or shooting a film or commercial. He also has done voice-overs for commercials, training films, audio books and museum tours.125