Nationally recognized chefs to visit Nicholls State University

Chef Plum
Chef Nick Calias


THIBODAUX, La. — Two popular chefs will conduct cooking demos next month at the Chef John Folse Culinary Institute.

Chef Nick Calias will conduct his demo at 11:30 a.m on Wednesday, Sept. 19, while Chef Plum will follow up at 9 a.m. on Thursday, Sept. 20. Both events will be held in the demo kitchen inside the culinary institute.

“While it’s important for our students to understand what we’re teaching them in the classroom, it’s equally as important for them to see how you can take that education and apply it to the real world,” said Chef John Kozar, department head of the Chef John Folse Culinary Institute. “Chef Calias and Chef Plum are two of the most recognizable names in our industry, and they don’t just work in traditional restaurants. This is another opportunity for our students to build their resume and network as they prepare for life after college.”  

Calias has spent the last 12 years leading the culinary operation at The Colonnade Hotel and Brasserie Jo and Huntington Hotels. Prior to that, he served as executive chef at The Beach House Restaurant, and later at The Sheraton Ferncroft Hotel & Country Club. He was named the 2013 Chef of the Year by The Epicurean Club of Boston & American Culinary Federation, and the 2015 Chef of the Year from The Massachusetts Restaurant Association.

He was a featured contestant on The Food Network show Guy’s Grocery Games and serves as a judge for the National ProStart Competition and San Pellegrino Almost Famous Chef Awards.

Chef Plum is a personal chef, caterer and television star. He has cooked for everyone from families to professional athletes. He has been featured on The Food Network, ABC’s The Taste, Hallmark and The New York Times, among others.

Based in Connecticut, Chef Plum hosts the award-winning Dinner Underground, that has created a series of pop-up restaurants throughout the state.

Plum is the host of the television series, “Restaurant Road Trip,” which showcases Connecticut restaurants and chefs, and “On the Road,” which discusses food origins and recipes. His podcast, Plumluvfoods Live, features interviews with culinary giants such as Guy Fieri, Troy Johnson, Beau Macmillan and Paul Mercurio.  

The demos are free and open to the public.


CONTACT: Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or

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