Prospective culinary students will be treated to tours of the 33,000-square-foot state-of-the-art culinary facility, cooking demos, tastings, presentations and meetings with professors, current students and the financial aid office.
On both dates, Executive Chef at Restaurant August in New Orleans Chef Ross Dover (BS ‘14) will teach prospective students with cooking demonstrations at 11 a.m.
Student-led tours run at 10 a.m. and noon.
Located in the heart of Cajun and Creole Country, the Chef John Folse Culinary Institute at Nicholls State University offers an immersive culinary education combined with the full college experience at an affordable price. Nationally recognized faculty prepare students for a wide variety of career paths in the culinary and hospitality industry. Upon graduation, 96 percent of Culinary Institute graduates land jobs.
Opened in 2015, the Lanny D. Ledet Building features six kitchens, three classrooms and a dedicated student study area and culinary library. It is also the home of the student-operated restaurant, Bistro Ruth, named in honor of New Orleans restaurateur Ruth Fertel, and the Bakery at the Chef John Folse Culinary Institute.
To RSVP for a tour, visit nicholls.edu/culinary/openhouse.
FOR IMMEDIATE RELEASE: Sept. 12, 2018
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