THIBODAUX – A team of Nicholls State University students from the Chef John Folse Culinary Institute distinguished themselves recently at the Baron H. Galand Knowledge Bowl.
Hosted by the American Culinary Federation Regional Conference in Kansas City, the annual event tests the culinary knowledge of student teams. Nicholls’ team of four seniors and one junior demonstrated their advanced training – answering game show-style questions covering such subjects as sanitation, basic cooking and classical cooking – and brought home a silver medal.
Team members included seniors Adam Ancalade, Eireen Manow, Drake Leonards and Ryan Gautschi, and junior Tim Mohon.
Chef Randy Cheramie, associate dean of the Chef John Folse Culinary Institute, said the Nicholls team deserves high praise in light of its competition.
“The central region is considered one of the hardest regions in the ACF because of the strong traditions of the schools.”
