{"id":2243,"date":"2018-09-07T10:10:25","date_gmt":"2018-09-07T15:10:25","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=2243"},"modified":"2018-09-07T10:10:25","modified_gmt":"2018-09-07T15:10:25","slug":"alumni-spotlight-ryan-gaudet-b-s-05","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2018\/09\/07\/alumni-spotlight-ryan-gaudet-b-s-05\/","title":{"rendered":"Alumni Spotlight: Ryan Gaudet, B.S. ’05"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Chef Ryan Gaudet graduated from Nicholls State University in 2005. Chef Gaudet is the Executive Chef for Spahr’s Seafood<\/a>. The restaurant has three locations in Thibodaux, Des Allemands and Galliano. Gaudet says that he got his love of cooking from watching his grandmother cook for her friends. At the age of 15 his parents told him that he needed a job to have a car so he got a job in a restaurant – fell in love with the industry and the rest is history. Gaudet has been a 3 time contestant at the Louisiana Seafood Cookoff and was the People’s Choice award winner for the 2015 LRA Culinary Showcase.\u00a0<\/em><\/p>\n

\"\"<\/a>Q: What is your current job like?
\n<\/strong>A:\u00a0I oversee all culinary operations of the Spahrs’ restaurants. This includes recipe creations, menu engineering and development, specials, vendor relations, kitchen training systems. I’m also a board member for Spahrs so I get to\u00a0provide input and feedback on the direction of the company.<\/span><\/p>\n

Q: What is your restaurant known for?\"\"<\/a>
\n<\/b>A:\u00a0Cajun\/Creole cuisine, Great Southern Hospitality and Service, Catfish Chips, Bloody Mary’s, and Seafood Gumbo.\u00a0<\/span><\/p>\n

Q:\u00a0Does your restaurant do any specials or have any promotional days that future guests should know about?<\/span>
\n<\/strong>A:\u00a0Weekend specials at all locations, 2-4-1 drinks in Thibodaux and Galliano every\u00a0Tuesday<\/span><\/span>, All you can eat catfish in Thibodaux and Galliano\u00a0on Wednesday<\/span><\/span>, 2-4-1 appetizers in Thibodaux on Thursday evenings, steak night in Galliano on Thursday, Brunch in Thibodaux and Galliano on Sundays.\u00a0<\/span><\/p>\n

Q: What is your favorite event that you have been a part of?
\n<\/strong>A:\u00a0My favorite event that we participate in is the white boot gala (which is coming up next week –Sept 12<\/span><\/span>). Its a fundraiser for BTNEP where I get to showcase some creativity in the food. Louisiana is the focus for my menus with the white boot gala- I try to showcase everything She gives us and how\u00a0amazingly versatile\u00a0our state’s bounties are.<\/span><\/p>\n

\"\"<\/a>Q: How important do you think that culinary school was to your success?
\n<\/strong>A:\u00a0Culinary School gave me a great foundation to take out into the real world. When I think of my time in\u00a0culinary school, I’m reminded of the friendships I’ve made, and the professionalism I gained from working on a Bachelors degree from Nicholls State University.<\/span><\/p>\n

Q:\u00a0What did you learn at CJFCI that still impacts you today? What were some of the most impactful classes that you took?<\/span>
\n<\/strong>A: There are two major things that stuck out to me that I still think about to this day.\u00a0During Chef Folse’s class, he gave us the definition of a COOK-” a cook is someone who manages heat” for some reason that statement stuck in my head. Also, t<\/span>here was a culinary\u00a0display case in Gouaux Hall with a comic strip- I don’t remember the whole comic strip but there was quote, “If you love what you do, you’ll never work a day in your life”\"\"<\/a><\/span><\/p>\n

Q: What is some advice you would like to share with young culinarians?
\n<\/strong>A: Go to a big city like Chicago, New York, San Fran, or even New Orleans- and get your butt kicked-find a chef in one of these big cities that is aligned with the same values you have and soak up as much as you can. Never stop learning and always be humble enough to wash dishes or work the\u00a0pantry station.\u00a0<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

Chef Ryan Gaudet’s recipe for
\nFried Green Tomatoes\"\"<\/a>
\n<\/strong><\/p>\n

Ingredients:
\n<\/strong>1 Green tomato
\n1 cup white flour
\n1 cup panko bread crumbs
\n1 egg
\n2 cups Milk
\npeanut or vegetable oil for frying
\n8oz blue crab meat, claw; picked for shells
\n\u00bc cup green onions, sliced thin
\n2 cups mixed greens<\/p>\n

Remoulade Dressing:
\n<\/strong>\u00be cup 1000 island
\n1 TBS creole mustard
\n2 TBS Worchestershire
\n\u00bc cup mayonnaise
\n1 TBS sweet relish
\n1 TBS dill relish<\/p>\n

Steen\u2019s cane reduction
\n<\/strong>\u00bd cup steen\u2019s cane syrup
\n1 cup pinot grigio white wine
\n2oz soy sauce
\n4oz fresh squeezed lime juice<\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. Make the remoulade and cane reduction sauce\u2019s first. These sauces can last a few days up to a week in the fridge. The cane reduction sauce is great on Pork also.<\/li>\n
  2. To make the remoulade, mix all ingredients in a bowl with a whisk, then refrigerate.<\/li>\n
  3. To make the cane reduction, mix all ingredients in a bowl, then pour in a wide skillet. Heat to a simmer and simmer for about 25-30 mins on low. The sauce is done when it coats the back of a spoon. Allow to stand at room temperature.<\/li>\n
  4. Heat the oil to 350.<\/li>\n
  5. Slice the green tomatoes about \u00bc inch thick. Make a wash with the egg and milk. Dip in the white flour, then the wash, then the panko bread crumbs. Make sure each slice is well coated.<\/li>\n
  6. Fry the tomatoes for a bout 2-3 minutes total. They should be nice and golden brown. Transfer to paper towel lined plate when done.<\/li>\n
  7. In small bowl, toss the crabmeat with the remoulade.<\/li>\n
  8. Place some greens on a serving plate, and top with the fried green tomatoes. Soon some of the crabmeat on top of the tomatoes, drizzle the cane reduction over the entire plate. Garnish with green onions.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Chef Ryan Gaudet graduated from Nicholls State University in 2005. Chef Gaudet is the Executive Chef for Spahr’s Seafood. The restaurant has three locations in Thibodaux, Des Allemands and Galliano. Gaudet says that he got his love of cooking from watching his grandmother cook for her friends. At the age of 15 his parents told […]<\/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-2243","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nAlumni Spotlight: Ryan Gaudet, B.S. '05 - 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\/2018\/09\/07\/alumni-spotlight-ryan-gaudet-b-s-05\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alumni Spotlight: Ryan Gaudet, B.S. '05 - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Chef Ryan Gaudet graduated from Nicholls State University in 2005. Chef Gaudet is the Executive Chef for Spahr’s Seafood. The restaurant has three locations in Thibodaux, Des Allemands and Galliano. Gaudet says that he got his love of cooking from watching his grandmother cook for her friends. 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