2016 Empowered Women Chefs Series

The Chef John Folse Culinary Institute at Nicholls State University has launched a new lecture and culinary demonstration series focused on encouraging women to pursue successful careers in the male-dominated restaurant industry.

The Empowered Women Chefs Series will feature seven female culinary professionals who will discuss their careers and trends in the culinary field while also giving a demonstration. Funded by the Carl Perkins Non-Traditional Occupations Grant, the series will focus on providing inspiration and guidance for females aspiring to work in the restaurant industry, where only 21 percent of the jobs are held by women. With the Chef John Folse Culinary Institute’s student body at approximately 65 percent female, the series hopes to provide aspiring women chefs with industry role models and with tips for navigating challenges in the industry.

Previous guest chefs of the series have included Anne Kearney, Felicia Suzanne Willet, Meg Bickford, Holly Goetting, Nina Compton and Jackie Blanchard.


Chef/Owner of Bayona, Mondo and Wild Flour Breads in New Orleans

Friday, Oct. 7, 2016
10 a.m.
Demonstration Kitchen, Ledet Culinary Arts Building
Nicholls State University campus

Chef Susan Spicer, a former Food and Wine Top Ten Best New Chef, is a New Orleans culinary legend. Recognized extensively by Food and Wine magazine as well as the James Beard Foundation, Spicer is best known as the chef and co-owner of Bayona in the French Quarter and Mondo in the city’s Lakeview neighborhood. An award-winning cookbook author, Spicer was inducted into the James Beard Foundation’s Who’s Who in Food & Beverage and the Culinary Hall of Fame.

Recent series recipes

Hand-pulled mozzarella ravioli (pdf)
Recipe courtesy of Chef Meg Bickford

Suzanne’s Praline Sauce (pdf)
Recipe courtesy of Felicia Suzanne Willett, 2015

Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens (pdf)
Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad (pdf)
Recipe courtesy of Anne Kearney, August 2016

Creamy Stone Ground Grits (pdf)
Recipe courtesy of Felicia Suzanne Willett, 2015

Classic Butter Roll (pdf)
Recipe courtesy of Felicia Suzanne Willett, August 2016

Flo’s Deviled Eggs (pdf)
Recipe courtesy of Felicia Willett, 2016

Cheesy Puffs aka Profiteroles (pdf)
Recipe courtesy of Anne Kearney, 1998

Seating is limited so please RSVP by filling out the form below.