CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Alumni Spotlight: Nick Landry, BS ’05

Chef Nick Landry graduated from Nicholls State University in 2005. Landry says that he always had a love for food, but culinary school gave him the passion to learn about food cultures from all over the world. 

While in culinary school at the Chef John Folse Culinary Institute, Landry had the opportunity to study abroad in St. Thomas at the Ritz Carlton. To this day he still thinks of this as one of the opportunities that jumpstarted his success. Nicholls is also the place that Landry met his wife and fellow CJFCI alumna Brandi Landry, BS ’05, who is currently a pastry chef for Whole Foods Corporation.

After graduation, Landry worked at the Westchester Country Club and Bruce Food Corporation and had the opportunity to work with chefs from countries around the world such as Turkey, Norway, Sweden and Finland. Landry has earned awards such as Best Chefs of America 2013 and placed 2nd in the ACF Professional Culinology Competition. Landry is now the culinary development chef at Southeastern Mills.

“The only person that sets limits to your career is yourself.”
– Nick Landry

Q: What interested you in the research and development side of culinary?

A: Like all young culinarians, when I went to culinary school I wanted to own my own restaurant. Research and development was part of the culinary world that I knew nothing about. It was a new challenge for me that I wanted to take up.

Q: What is your current job like?

A: My primary duty is working with Chefs throughout the United States on the National Chain level. We help them to develop menu ideas that fit their brand as well as customers needs and current industry trends. I work hand in hand with our food scientists to develop bases, seasonings, hot sauces, and batters/breaders.

Q: How important do you think that culinary school was to your success?

A: Culinary school was huge for my success. I was able to take classes that I may never have taken anywhere else. Culinary school tested my boundaries and made me reach for larger personal and professional goals.

Q: What did you learn at the Chef John Folse Culinary Institute that still impacts you today?

A: I learned the key to networking and forming great relationships. It is always great to get involved with anything and everything as it relates to your field. Being at a university I was able to learn more than just cooking techniques. I didn’t think that Chemistry and Biology would ever be useful, but now I use them almost every day in food science.

 

 

 

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