{"id":1889,"date":"2017-11-13T15:48:35","date_gmt":"2017-11-13T21:48:35","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1889"},"modified":"2017-11-13T15:48:35","modified_gmt":"2017-11-13T21:48:35","slug":"alumni-spotlight-vaughn-trannon-b-s-03","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/11\/13\/alumni-spotlight-vaughn-trannon-b-s-03\/","title":{"rendered":"Alumni Spotlight: Vaughn Trannon, B.S. &#8217;03"},"content":{"rendered":"<p><a href=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/Chef-Trannon-01-200x300-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-1891 aligncenter\" src=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/Chef-Trannon-01-200x300-1.jpg\" alt=\"\" width=\"200\" height=\"300\" \/><\/a><\/p>\n<p><em>Chef Vaughn Trannon graduated from Nicholls State University in 2003. Trannon says that he always had a passion for food an cooking, but that he wanted to go to culinary school to learn the fundamentals and history of Culinary Arts.\u00a0<\/em><\/p>\n<p><em>Over the years Trannon has learned from culinary legends such as Wolfgang Puck, Frank Brunacci, and the late Jamie Shannon. Trannon says that he believes his interest in becoming a personal chef spurred from his time at the Ritz Carlton. He says that this is where he first fell in love with culinary arts and the close relationship that he built with customers. Trannon currently runs a bakery in Las Vegas called TC Treats and has his own brand of chef luggage.<\/em><\/p>\n<p><em>Read more about Vaughn Trannon by clicking the logo below.<\/em><\/p>\n<p><a href=\"https:\/\/www.trannonculinary.com\/chef-trannon\/\"><img decoding=\"async\" class=\"size-full wp-image-1890 aligncenter lazyload\" data-src=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/logo.jpg\" alt=\"\" width=\"266\" height=\"61\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 266px; --smush-placeholder-aspect-ratio: 266\/61;\" \/><\/a><\/p>\n<p><strong><a href=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/29052_1436727595876_7019310_n.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-1896 alignleft lazyload\" data-src=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/29052_1436727595876_7019310_n-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/200;\" \/><\/a>Q: What is your current job like?<br \/>\n<\/strong>A: Currently, I am an Executive Private Chef. I have traveled around the world to cook\u00a0for dignitaries, CEOs of Fortune 100 companies, athletes, and celebrities. I plan all dinners and events at their home and other international locations. During these events, I am responsible for creating menus based on their dietary needs. Because of my success over the past 15 years, I was able to fund my own culinary luggage company and bakery as well.<\/p>\n<p><strong>Q: How do\u00a0you see your company progressing over the next 5 years?<br \/>\n<\/strong>A: Just recently in the past 4 years, I opened up a wholesale\u00a0bakery which provides sweet treats to entities on the Las Vegas &#8220;Strip.&#8221; I continue to broaden my brand and I\u00a0am exploring owning a restaurant.<\/p>\n<p><strong>Q: What is your favorite project that you have worked on so far?<a href=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/1929355_1125019243362_4695835_n.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-1895 alignright lazyload\" data-src=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/1929355_1125019243362_4695835_n-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 240px; --smush-placeholder-aspect-ratio: 240\/300;\" \/><\/a><br \/>\n<\/strong>A: I have enjoyed creating my luggage line for chefs. I started the company, designed the product, obtained the patent and started selling. I get great feedback from people who have ordered the bags. I have enjoyed turning an idea into a tangible, profitable company that sells products around the world.<\/p>\n<p><strong>Q: How important do you think that culinary school was to your success?<br \/>\n<\/strong>A: I think that\u00a0culinary school was extremely important to my success. I had the passion for food, but culinary school gave me the knowledge, terminology and understanding to turn that passion into a fulfilling career. Being in an environment with like-minded people was a great opportunity to explore creativity in a group setting.<\/p>\n<p><strong><a href=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/11071772_10204008735846710_5170032371111466671_n.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-1897 alignleft lazyload\" data-src=\"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/11071772_10204008735846710_5170032371111466671_n-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/169;\" \/><\/a>Q: What advice would you like to share with young culinarians?<br \/>\n<\/strong>A: Find a mentor and don&#8217;t put yourself in a box. Try to learn as much about as many different things as possible. Meaning that just because you have a passion for the savory elements doesn&#8217;t mean you can&#8217;t be great at pastries as well. Passion is passion.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Vaughn Trannon graduated from Nicholls State University in 2003. Trannon says that he always had a passion for food an cooking, but that he wanted to go to culinary school to learn the fundamentals and history of Culinary Arts.\u00a0 Over the years Trannon has learned from culinary legends such as Wolfgang Puck, Frank Brunacci, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1889","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alumni Spotlight: Vaughn Trannon, B.S. &#039;03 - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/11\/13\/alumni-spotlight-vaughn-trannon-b-s-03\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alumni Spotlight: Vaughn Trannon, B.S. &#039;03 - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Chef Vaughn Trannon graduated from Nicholls State University in 2003. 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