Each semester, the kitchens of Nicholls State University’s Chef John Folse Culinary Institute are filled with the appetizing aroma of the day’s assignment — perhaps crawfish stew, maybe even succulent braised pork for the upperclassmen. Whatever is on the menu that day, it is often kept inside the kitchens of the institute, where students prepare and share the meal away from the public eye.
The Nicholls State University Bayou Cook-Off Competition, sponsored by Rouses and hosted by the Dansereau House, invites two Nicholls culinary students to step out of the classroom and onto the lawn of the historic house in Thibodaux each Thursday to cook up their best dish featuring a Rouses secret ingredient and items from a pantry of food staples. The dishes are judged by a panel of culinary experts and community leaders, and each week’s winner moves on to compete against another student chef the following Thursday. The best part? Free tastings are available to those attending the competition.
The 2015 Bayou Cook-Off Competition is held from 6-10 p.m. each Thursday for six weeks, beginning April 9, at the Dansereau House.
Student chefs and judges bios, as well as recipes, for each competition can be found at the respective links below. For more information about the Bayou Cook-Off Competition, call 985.448.4141.
2015 Competition Dates: