Chef John Folse Culinary Institute at Nicholls State University and the Office of Continuing Education 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.
Fundamental techniques in making Soups and Stocks
Saturday, APRIL 4th, 2020 (2 sessions)
Time: 8:30 am to 1:00 pm OR 3:30 pm to 8:00 pm
Place: Lanny D. Ledet Culinary Arts Building, Nicholls State University
Stocks are the basis for many classic and modern dishes. A good stock is the key to a great soup, sauce or braised dish. The variety of ingredients, seasonings and garnishes that can be used for soups is virtually endless, provided one understands the basic procedures for making different kinds of soups.
This one-day course will put you side-by-side with our instructors so that you can learn how to prepare a variety of stocks, the foundation of most recipes. You will also learn how to then use these stocks in several classic soup recipes utilizing different techniques, that will amaze and impress you and your family or friends.
- Crab stock
- Vegetable stock
- Chicken stock
- Corn and Crab Cappuccino
- Creole Bouillabaisse
- Chilled Asparagus Velouté
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
SCHEDULE for SESSION 1:
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
SCHEDULE for SESSION 2:
3:15 am to 3:30 am — Check in
3:30 am to 4:00 am — Orientation and Tour of the Lanny D. Ledet Culinary Arts Building
4:00 am to 7:00 pm — Cooking
7:00 pm to 8:00 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 Billiot and her 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 Billiot 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:
Previously the Chef de Cuisine for Restaurant R’evolution, she oversaw menu execution and kitchen operations while developing seasonal offerings and specialty dishes. Billiot has been recognized as one of the Louisiana Cookin’ 2019 Chefs to Watch and has won the 2018 New Orleans Wine & Food Experience “Best In Show” Fleur de Lis Culinary Award for the Savory category and the Fleur de Lis “Silver” Culinary Award for the Meat/Poultry category in 2017. Prior to being the Chef de Cuisine, Billiot served as Restaurant R’evolution’s executive sous chef.
Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development alongside managing partners and executive chefs Folse and Rick Tramonto. Restaurant R’evolution, which evolves the food of the “seven nations” that formed Louisiana’s culture and cuisine, has quickly risen to prominence throughout the fine-dining scene of the greater New Orleans area, the United States and across the globe.
Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. Currently, CJFCI is the only post-secondary institution in Louisiana – and, in fact, one of the only ones in the country – offering four-year Bachelor of Science and two-year associate of science degrees in culinary arts. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010. Now, Billiot serves at the Chef Instructor at the Chef John Folse Culinary Institute at Nicholls State University for the back of the house team at Bistro Ruth.