Nicholls State University

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

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

Benny Cenac, Houma businessman and his dedication to his alma mater

Nicholls State University holds a special place in the hearts of all who have attended the public college in Thibodaux, Louisiana. For Houma native and fourth-generation Louisianan, Arlen Benny Cenac, Jr., the university remains a focus in his professional network and philanthropic efforts.

Benny Cenac’s most notable donation to the school thus far was to the Chef John Folse Culinary Institute. In 2015, Benny learned that the school was in need of more funding for a new culinary building. As a Louisianan Benny’s appreciation for Cajun culture, specifically Cajun food, runs deep. He made a generous donation in honor of his long-time employee and friend, Lanny D. Ledet, that led to the creation of a 33,000 square foot state-of-the art culinary facility, complete with six kitchens, lecture rooms, and a student study lounge. The Lanny D. Ledet Culinary Arts Building supports the continuing education of Nicholls students and future chefs.

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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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10 Reasons You Should Go To Culinary School by Lydia Coleman

10 Reasons You Should Go To Culinary School By: Lydia Coleman Before I begin this list, I should give a little background. I came from …

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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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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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Louisiana to Lyon Dinner

On November 2, 2017, with the help of many of our long-time supporters, we hosted our first Louisiana to Lyon dinner in Bistro Ruth. Through …

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