{"id":771,"date":"2015-10-15T14:46:45","date_gmt":"2015-10-15T14:46:45","guid":{"rendered":"https:\/\/www.nicholls.edu\/magazine\/?p=771"},"modified":"2020-11-18T22:19:33","modified_gmt":"2020-11-18T22:19:33","slug":"colonel-spotlight-crystal-lachney","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/magazine\/2015\/10\/15\/colonel-spotlight-crystal-lachney\/","title":{"rendered":"Colonel Spotlight: Crystal Lachney"},"content":{"rendered":"<p><a href=\"https:\/\/www.nicholls.edu\/magazine\/files\/2015\/10\/Crystal-Lachney-colonel-of-the-week1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignright size-large wp-image-787\" src=\"https:\/\/www.nicholls.edu\/magazine\/files\/2015\/10\/Crystal-Lachney-colonel-of-the-week1-540x360.jpg\" alt=\"Crystal Lachney Colonel Pride Studio 2015\" width=\"532\" height=\"355\" \/><\/a><span style=\"color: #333333;\">Culinary junior and Alexandria, Louisiana, native <\/span>Crystal Lachney admits she doesn\u2019t <em>exactly<\/em> know where \u201cdown the bayou\u201d is, but she does know bayou skills like how to butcher an alligator \u2014 thanks to the meat fabrication class she took at Nicholls State University&#8217;s Chef John Folse Culinary Institute. The ambitious, proud Colonel has big city culinary skills, too, after spending the past summer working on the line at the Michelin-starred Restaurant Marc Forgione in New York City.<\/p>\n<p>\u201cNicholls has never limited me. I had the opportunity to work for Chef Marc Forgione, my culinary idol. He doesn\u2019t usually take on externs, but he knew I had a quality education, and that\u2019s what mattered most,\u201d Lachney says. \u201cChef Marcelle Bienvenu had a connection, made a phone call and secured this special externship. Chef Marc was in the restaurant about two or three times per week, and he worked directly with me each time he came. He treated me like a line cook \u2014 he didn\u2019t treat me like an extern.\u201d<\/p>\n<p>During her three months at Restaurant Marc Forgione, Lachney advanced from working in garde manger to assisting with hot appetizers, often clocking 12-hour shifts six days per week. When she returned to Thibodaux in August, she was called in to help prep the state-of-the-art kitchens of the new Lanny D. Ledet Culinary Arts Building for the start of the fall semester.<\/p>\n<p>\u201cWe have the best equipment you can have. I wish a restaurant kitchen was actually the size of our Bistro kitchen,\u201d says Lachney, who is currently on staff at Bistro Ruth, the university&#8217;s 96-seat, student-run restaurant. \u201cIt seemed like over night we went from having to cook on butane burners to having kitchens with more than enough space and top-notch equipment.\u201d<\/p>\n<p>Having attended culinary classes in the makeshift Gouaux Hall classrooms, Lachney is quick to point out that the former facilities weren\u2019t what attracted her to Nicholls.<\/p>\n<p>\u201cIt was the instructors who were so well-renowned \u2014 and I had seen the successful things that past students had done,\u201d Lachney says. \u201cI had looked at culinary institutes across the U.S., but I came and toured Nicholls and fell in love with the campus. A lot of people underestimate us, but I\u2019m proud of all that my university offers.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Culinary junior and Alexandria, Louisiana, native Crystal Lachney admits she doesn\u2019t exactly know where \u201cdown the bayou\u201d is, but she does know bayou skills like how to butcher an alligator \u2014 thanks to the meat fabrication class she took at Nicholls State University&#8217;s Chef John Folse Culinary Institute. The ambitious, proud Colonel has big city [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":7734,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","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":"default","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-771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Colonel Spotlight: Crystal Lachney - The Colonel<\/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\/magazine\/2015\/10\/15\/colonel-spotlight-crystal-lachney\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Colonel Spotlight: Crystal Lachney - The Colonel\" \/>\n<meta property=\"og:description\" content=\"Culinary junior and Alexandria, Louisiana, native Crystal Lachney admits she doesn\u2019t exactly know where \u201cdown the bayou\u201d is, but she does know bayou skills like how to butcher an alligator \u2014 thanks to the meat fabrication class she took at Nicholls State University&#8217;s Chef John Folse Culinary Institute. 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