THIBODAUX, La. — The Chef John Folse Culinary Institute invites you to learn from a New Orleans chef, try some cajun cooking and tour its facilities as part of the Empowered Women Chefs Series.
Allison Richard (BS ‘07), executive chef at High Hat Cafe in New Orleans, will return to Nicholls for a cooking demo and tasting of the restaurant’s signature dish, BBQ shrimp. Richard will also speak about her experiences at Nicholls, in the industry and give advice to student chefs.
The event, free and open to the public, is set for noon, Wednesday, Oct. 24 at the Ledet Culinary Arts Building.
The Empowered Women Chefs Series is lecture and culinary demonstration series launched in April 2016 focused on encouraging women to pursue successful careers in the male-dominated restaurant industry. The series provides inspiration and guidance for women 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.
Since graduating from the institute, the Raceland native has worked with many well-known chefs over the years such as Chef Frank Brigtsen, Chef Susan Spicer and Chef Jeremy Wolgamott. Richard moved her way up in restaurants in New Orleans before becoming executive chef of High Hat Cafe.
FOR IMMEDIATE RELEASE: Sept. 24, 2018
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