THIBODAUX — More than a dozen distinguished alumni of the Chef John Folse Culinary Institute will take questions about working in the restaurant industry during Nicholls State University’s first culinary career panel, scheduled for 6 p.m. Monday, Oct. 6 at the Nicholls soccer field pavilion.
The event is being hosted by the Chef John Folse Culinary Institute, the Nicholls Alumni Federation, the Nicholls Office of Career Services, the Louisiana Restaurant Association and Spahr’s Restaurant.
The panel will feature an informal question and answer session with Nicholls culinary alumni who have gone on to exciting careers in the restaurant industry. Panel members include Michael Gulotta, chef/owner of MoPho in New Orleans; Drake Leonards, sous chef at Chef John Besh’s Lüke in New Orleans; Kelly Boffone, chef/owner of The PeaceBaker in Metairie; Holly Goetting, executive chef at Charlie G’s in Lafayette; Megan Ordoyne, chef du cuisine at Café Adelaide and The Swizzle Stick Bar in New Orleans; Greg Doucet, executive chef at Jolie’s Louisiana Bistro in Lafayette; Ben Thibodaux, chef at Tableau in New Orleans; and more. Food will be provided, and attendees will have a chance to network with and learn from current students and working alumni of the culinary institute.
Nicholls culinary students, prospective culinary students and culinary alumni are invited to attend. Admission is free — just show your Colonel Card or high school ID when you sign in.
For more information on the culinary career panel or the Chef John Folse Culinary Institute call 985-448-4091 or visit www.nicholls.edu/culinary.
