1.0Chef John Folse Culinary Institutehttps://www.nicholls.edu/culinaryNicholls Statehttps://www.nicholls.edu/culinary/author/webmanager/rich600338<blockquote class="wp-embedded-content" data-secret="5xv9DAKFNh"><a href="https://www.nicholls.edu/culinary/blog-appetit/">Blog Appetit</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.nicholls.edu/culinary/blog-appetit/embed/#?secret=5xv9DAKFNh" width="600" height="338" title="“Blog Appetit” — Chef John Folse Culinary Institute" data-secret="5xv9DAKFNh" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.nicholls.edu/culinary/wp-includes/js/wp-embed.min.js </script> We know food. Blog Appetit! https://vimeo.com/212986604 Poboys are a staple in Louisiana. They can be filled with many different things, but perhaps the most common filling is roast beef! This is our version of your typical roast beef poboy made easy by using a crockpot. https://vimeo.com/203129244 Stuffed Mushrooms are just plain good. This is a […]https://www.nicholls.edu/culinary/wp-content/uploads/sites/51/2020/07/Screen-Shot-2020-07-08-at-10.48.50-AM.png