Fall 2018 Opening of The Bakery at CJFCI by Nicholas Lafont

Fall 2018 Opening of The Bakery at CJFCI 
By: Nicholas Lafont

Still relatively new to the Chef John Folse Culinary Institute at Nicholls is our retail baking class. Now in its 2nd semester, the bakery offers hot fresh pastries, breads and desserts on Wednesdays to eager students, teachers, and public patrons.

Angelle Hebert whips up a batch of lemon curd for Lemon Meringue Pies.

Chef Tammy Rink has implemented a program that allow students to put together a business plan including the concept, portfolio, and research that is required before opening a business of their own. Important factors like cost control, local competition, and supply chains are all analyzed by students thoroughly, building a foundation to independently form a concept in the future after graduation. The overall arching principle of the class is for the students to learn to open a bakery by studying menu design, restaurant layout, and how to properly manage a staff.

Jay David pipes out the beginning steps of our Bear Claw Danishes.

 
Very much like our Bistro Ruth class, students are thrust into the roll of bakery shop owner each week where each student is required to come up with a profitable menu that gets implemented each Wednesday for customers to purchase. This process personalizes the learning as each student attains control of the bakery that week to produce their own menu concepts. During this day, students can get direct experience learning the production side for running a bakery service, while seeing their personal menu come to fruition each week. The plus side for the customers is every menu each week is different. While the bakery will include a few staples that are popular with guests, you can expect new items each week as a set of new students take control of the bakery. Come help support our program this fall while enjoying some freshly baked goods straight from our kitchen. Located inside Ledet Hall at the intersection of Highway 1 and Bowie Road, The Bakery at CJFCI will be open throughout the fall on these following dates:

Chef Tammy Rink glazes on the finishing touches to our Raspberry Cream Cheese Snails.

Wednesday, October 10         11 a.m. – 1:00 p.m.

Wednesday, October 17         11 a.m. – 1:00 p.m.

Wednesday, October 24         11 a.m. – 1:00 p.m.

Wednesday, October 31         11 a.m. – 1:00 p.m.

Wednesday, November 14     11 a.m. – 1:00 p.m.

Wednesday, November 28     11 a.m. – 1:00 p.m.

 

Currently, we only accept cash or check. No visitor parking passes are needed. Patrons can park in the Bistro Ruth parking lot at the front of the building. For more information, please call 985-493-2700.

 

About the Author

Nicholas Lafont, a culinary student from Houma, Louisiana knew he wanted to attend Nicholls because it offered an affordable 4 year Bachelor’s degree program. He says this program allowed him the opportunity to work with great chefs while learning the business side of the industry. During his time at Nicholls he has worked at Restaurant August, Caribbean Room, and August National. After graduation he plans to work in fine dining with hopes to eventually pursue a masters degree in Food Studies and/or Public Policy. See more of his work by following him on instagram @njlafont.
 

 

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