CHEF JOHN FOLSE
CULINARY INSTITUTE
AT NICHOLLS STATE UNIVERSITY
THIBODAUX – LOUISIANA
DEPARTMENT MENU
Menu
100% of students get real world industry experience
In both the sophomore and senior year students will complete a 280 hour and 360 hour industry internship. This internship is a valuable learning experience that helps students build skills in organization, planning, problem-solving, marketing, and analytical thinking as well as make valuable industry contacts.
Over the years our students have interned at many prestigious sites around the globe such as:
- The French Laundry, Napa Valley, CA
- Restaurant R’evolution, New Orleans, LA
- Hotel Hershey, Hershey, PA
- Spielweg Hotel, Munstertal, Germany
- Sucré, New Orleans, LA
- Southern Hills Country Club, Tulsa, OK
- Zoe’s Bakery, Covington, LA
- Bayou Bakery, Washington D.C.
- Ritz-Carlton Hotel, New Orleans, LA
- Gambino’s Bakery, Metairie, LA
- Tuxedo Club, Tuxedo Park, NY
- Ocean Reef Club, Key Largo, FL
- Peach Dish, Atlanta, GA
- Kingfish, New Orleans, LA
- Orchids at Palm Court in the Hilton Hotel, Cincinnati, OH
- Carribean Room, New Orleans, LA
- Bover Lounge, Seoul, South Korea
- Disney World Resort, Orlando, FL
- Westchester Country Club, Rye, NY
- Brennan’s, Houston, TX
- Restaurant August, New Orleans, LA
- Orienta Beach Club, Mamaroneck, NY
- Restaurant Marc Forgione, New York, NY
- Domenica, New Orleans, LA
- L’Auberge Casino, Lake Charles, LA
- Cafe Boulud, New York, NY
- Institut Paul Bocuse, Ecully, France
FOLLOW US ON SOCIAL MEDIA
CONTACT INFO
- 914 E. 1st Street, Thibodaux, LA 70301
- PO BOX 2099, Thibodaux, LA 70310
- CULINARY@NICHOLLS.EDU
- (985) 493-2700
