CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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We know food. Blog Appetit!

Poboys are a staple in Louisiana. They can be filled with many different things, but perhaps the most common filling is roast beef! This is our version of your typical roast beef poboy made easy by using a crockpot.

Stuffed Mushrooms are just plain good. This is a simple and easy version that anyone can prepare all year long.

Bread pudding and Louisiana go hand in hand. Every restaurant has their own version, but one thing remains the same. Simplicity. Here we have fancied up a simple bread pudding that will make any Easter gathering taste delicious!

Seafood is in abundance around South Louisiana. Because of this many people use staples such as gulf shrimp in many different ways. Here is one idea of how shrimp can be transformed into a dish that your guests will love.

Most everyone has leftovers after any holiday meal. Unlike most, this recipe for Holiday Ham Sliders will leave you excited to eat your leftovers. 

Chicken is so versatile that it can be used in almost any dish. So how do you make an already simple ingredient into an even simpler meal? A crockpot of course!

CULINARY NEWS

Alumni Spotlight: Blaine Guillot, A.S. ’99

Chef Blaine Guillot graduated from Nicholls State University in 1999. Chef Guillot is the Food Service Manager at St. Charles Parish Hospital for Ochsner Health …

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Alumni Spotlight: Thomas Ridgley III, B.S. ’16

Chef Thomas Ridgley III graduated from Nicholls State University in 2016. Chef Ridgley is a chef at Francesca by Katie’s, a new deli and pizzeria …

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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 …

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Protected: 10 Reasons You Should Go To Culinary School by Lydia Coleman

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Alumni Spotlight: Minh Le, B.S. ’99

Chef Minh Le graduated from Nicholls State University in 1999. Chef Le is the Executive Chef and Owner of Alumni Grill. Le says that he …

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Alumni Spotlight: Ryan Gaudet, B.S. ’05

Chef Ryan Gaudet graduated from Nicholls State University in 2005. Chef Gaudet is the Executive Chef for Spahr’s Seafood. The restaurant has three locations in …

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Alumni Spotlight: Molly Iles-Guillory, B.S. ’14

Chef Molly Iles-Guillory graduated from Nicholls State University in 2014. Iles-Guillory says that she knew she loved to cook and that she wanted to be …

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The perfect 4th of July menu from our CJFCI Instructors

The perfect 4th of July menu from our CJFCI Instructors! When most people think about celebrating American Independence Day they probably think about a day …

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Alumni Spotlight: Johnene Breaux, B.S. ’16

Chef Johnene Breaux graduated from Nicholls State University in 2016. Breaux says that she has always had a passion for cooking but found that she …

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Alumni Spotlight: Allison Richard, B.S. ’07

Chef Allison Richard graduated from Nicholls State University in 2007. Richard says that she originally wanted to be a teacher but couldn’t get away from …

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Alumni Spotlight: Dr. Darryl Holliday, B.S. ’05

Dr. Darryl Holliday graduated from Nicholls State University in 2005. Holliday says that he knew he wanted to go to culinary school because of his …

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Strawberry Fields Forever!

At the Chef John Folse Culinary Institute, we pride ourselves in incorporating local and homegrown ingredients into our dishes year-round, but most importantly during the …

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Alumni Spotlight: Ross Dover, B.S. ’14

Chef Ross Dover graduated from Nicholls State University in 2014. Dover says that he wanted to go to culinary school because he had been working …

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Tis’ the Season to Eat Crawfish

In South Louisiana, we have more seasons than the average state. There are seasons of the weather and then the more important ones come along …

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The Bakery at CJFCI

It has been a long time coming, but we are so excited to announce that our retail baking area will be officially opening TOMORROW! The …

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Alumni Spotlight: Samantha Love, B.S. ’09

Chef Samantha Love graduated from Nicholls State University in 2009. Love says that she knew she wanted to go to culinary school because she had …

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CULA 495 – Senior Intern Employer Survey

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CULA 241- Sophomore Intern Employer Survey

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Alumni Spotlight: Kenneth Temple, B.S. ’08

Chef Kenneth Temple graduated from Nicholls State University in 2008. Temple says that if it wasn’t for a Nicholls recruiter visiting his high school he …

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Alumni Spotlight: Vaughn Trannon, B.S. ’03

Chef Vaughn Trannon graduated from Nicholls State University in 2003. Trannon says that he always had a passion for food an cooking, but that he …

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CONTACT INFO

  • 914 E. 1st Street, Thibodaux, LA 70301
  • PO BOX 2099, Thibodaux, LA 70310
  • CULINARY@NICHOLLS.EDU
  • (985) 493-2700

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