THIBODAUX, La. — The Chef John Folse Culinary Institute at Nicholls State University will continue its Empowered Women Chefs Series with guest Meg Bickard, the first female executive chef in the Commander’s Family restaurants, at 10 a.m. Wednesday, Sept. 14, in the Ledet Culinary Arts Building.
Launched in April, the Empowered Women Chefs Series is a new lecture and culinary demonstration series focused on encouraging women to pursue successful careers in the male-dominated restaurant industry. Funded by the Carl Perkins Non-Traditional Occupations Grant, the seven-part series provides inspiration and guidance for females aspiring to work in the restaurant industry, where only 21 percent of the jobs are held by women. With the Chef John Folse Culinary Institute’s student body at approximately 65 percent female, the series hopes to provide aspiring women chefs with industry role models and with tips for navigating challenges in the industry.
Guest chefs have included Jacqueline Blanchard, owner of Coutelier NOLA; Nina Compton, owner of Compère Lapin; and Holly Goetting, executive chef of Charley G’s; Anne Kearney, owner of Rue Dumaine; and Suzanne Willett, owner of Felicia Suzanne’s.
This week’s guest is Nicholls alum Meg Bickard. Bickard was hired by Commander’s Palace Chef Tony McPhail after graduating from the Chef John Folse Culinary Institute. In just one year, she worked her way up from the hotline to become the first ever female sous chef at Commander’s Palace. Last December, Meg was named executive chef at Café Adelaide in New Orleans.
The Larose native will demonstrate how to make hand-pulled mozzarella ravioli.
Seating is limited, so please reserve your spot at https://www.nicholls.edu/culinary/women-chefs.
NOTE: If you would like to cover the event, please let me know, and I’ll take care of your reservation.
