{"version":"1.0","provider_name":"Chef John Folse Culinary Institute","provider_url":"https:\/\/www.nicholls.edu\/culinary","author_name":"Nicholls State","author_url":"https:\/\/www.nicholls.edu\/culinary\/author\/webmanager\/","title":"Alumni Spotlight: Blaine Guillot, A.S. '99 - Chef John Folse Culinary Institute","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"speBPbQ0AU\"><a href=\"https:\/\/www.nicholls.edu\/culinary\/2018\/10\/12\/alumni-spotlight-blaine-guillot-a-s-99\/\">Alumni Spotlight: Blaine Guillot, A.S. &#8217;99<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.nicholls.edu\/culinary\/2018\/10\/12\/alumni-spotlight-blaine-guillot-a-s-99\/embed\/#?secret=speBPbQ0AU\" width=\"600\" height=\"338\" title=\"&#8220;Alumni Spotlight: Blaine Guillot, A.S. &#8217;99&#8221; &#8212; Chef John Folse Culinary Institute\" data-secret=\"speBPbQ0AU\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!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);\n\/\/# sourceURL=https:\/\/www.nicholls.edu\/culinary\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Chef Blaine Guillot graduated from Nicholls State University in 1999. Chef Guillot is the Food Service Manager at St. Charles Parish Hospital for Ochsner Health Systems. Guillot says that he wanted to go to Nicholls so that he could learn more about the cooking traditions and cuisine of South Louisiana. He said that he wanted [&hellip;]","thumbnail_url":"https:\/\/www.nicholls.edu\/culinary\/files\/2018\/10\/425725_181972505237744_1433616177_n-200x300.jpg"}