CHEF JOHN FOLSE CULINARY INSTITUTE AT NICHOLLS STATE UNIVERSITY

THIBODAUX - LOUISIANA

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, Destin, 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
Marie Wendolek at Orchids at Palm Court in the Hilton Hotel, Cincinnati, OH
Thomas Ridgley at Spielwed Hotel, Munstertal, Germany
AJ Dayton at Ocean Reef Club, Key Largo, FL

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