CHEF JOHN FOLSE
AT NICHOLLS STATE UNIVERSITY
THIBODAUX – LOUISIANA
Imagine spending six weeks, or even an entire summer, studying culinary techniques in France while earning credit at Nicholls State University.
The Institut Paul Bocuse Worldwide Alliance brings together seventeen of the world’s finest universities sharing strong educational values and a common commitment to promote the profession of culinary arts. These universities hail from the United States, Canada, Mexico, Colombia, Ecuador, Peru, Chile, Finland, France, Greece, Lebanon, South Africa, South Korea, Japan, Taiwan, Malaysia, and Singapore. Each university selects its best students to follow a four-month intensive training at the Institut Paul Bocuse in subjects such as: French Regional Cuisine, the arts de la table, wine selection, cheeses, French cooking terminology and pastry techniques.
With the support of sponsors such as the New Orleans Wine and Food Experience (NOWFE), CJFCI sends at least three students each summer to participate in this world-class program. Nicholls students study at the Institut Paul Bocuse Worldwide Alliance in Lyon, France during the summer months.
More about the Institut Paul Bocuse Worldwide Alliance:
The Institut Paul Bocuse Worldwide Alliance brings together seventeen universities from around the world to study about wine selection, cheeses, French cuisine, and more. The Chef John Folse Culinary Institute sends at least three students each summer for 6 weeks to participate in this world-class program. Learn more about this amazing experience in the video below.
Cook At the Masters
For the past few years, our students have had the opportunity to work at the Masters Golf Tournament in Augusta, Georgia. This year we had the privilege of sending over 50 students to work in their kitchens. Learn more about our partnership in the video below.