Faculty & Staff - COlleGE OF EDUCATION & BEHAVIORAL SCIENCES

  Chef Bryce Silvio graduated from Nicholls State University in 2014. Silvio says that he always enjoyed cooking with his grandmothers and started his culinary

  Chef Christopher Price graduated from Nicholls State University in 2007. Price says that he was drawn to cooking at a young age. Being in

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

TOMATO AND FETA SALAD Recipe courtesy of Marcelle Bienvenu Servings: 6 • 1 cup crumbled feta • 1/4 cup finely chopped sweet onions • 1/2

Cheesy puffs aka Profiteroles Recipe courtesy of Anne Kearney, 1998 Yields 30 pieces 1cup milk 1cup water or mild stock 6oz. butter ½ tsp. salt

Flo’s Deviled Eggs Recipe courtesy of Felicia Willett, 2016 1 dozen large eggs Salt Freshly ground black pepper ¼ to ½ cup mayonnaise ¼ cup

Classic Butter Roll Recipe courtesy of Felicia Suzanne Willett, August 2016 Makes 8 servings FOR THE CRUST: 2 cups flour 1 teaspoon salt 1 cup

Creamy Stone Ground Grits Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: 8 servings 5 cups whole milk 2 tablespoons butter salt, to taste freshly

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad Recipe courtesy of Anne Kearney, August 2016 Yields: 8 salads –

Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016