Top Southern Chef Next Guest on Empowered Women Chefs Series

Chef Amy Sins

THIBODAUX, La. — The Chef John Folse Culinary Institute at Nicholls State University is excited to host top southern chef Amy Sins as the latest guest of the popular Empowered Women Chefs Series at noon on Wednesday, Jan. 30, in the Ledet Culinary Arts Building.

Launched in 2016, the Empowered Women Chefs Series is a lecture and culinary demonstration series focused on encouraging women to pursue successful careers in the male-dominated restaurant industry. The 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; Holly Goetting, executive chef of Charley G’s; Anne Kearney, owner of Rue Dumaine; Suzanne Willett, owner of Felicia Suzanne’s; Meg Bickford, executive chef at Café Adelaide in New Orleans; Susan Spicer, owner and chef of Bayona, Mondo and Wild Flour Breads in New Orleans; and Allison Richard, executive chef of High Hat Cafe in New Orleans.

Sins is the owner and chef of Langlois, a traveling interactive restaurant, which has been recognized nationally by Travel + Leisure. Sins founded the restaurant after she published the award-winning “Ruby Slippers Cookbook: Life, Culture, Family & Food after Katrina.” She was named one of Southern Living Magazine’s “Southerners of the Year” in 2016, made Gambit’s annual 40 Under 40 list in 2015 and was nominated to be on the American Culinary Federation Best Chefs of Louisiana: Up and Coming Chefs list. In 2012, she won the Game Show Network’s reality show cooking competition, “Beat the Chefs.”

Sins will demonstrate how to make seafood court-bouillon. The quickly-cooked broth has deep Cajun and Creole roots and is commonly used for poaching seafood.


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

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