THIBODAUX, La. — For the first time ever, the Chef John Folse Culinary Institute hosted the Institut Paul Bocuse Alliance Seminar.
The seminar is a one-week event each fall for chefs, instructors and administrators. The seminar took place from Monday, Oct. 14 to Friday, Oct. 21. It gave Nicholls an opportunity to show off the culinary institute and unique Bayou Region culture to a worldwide audience.
“We can see that Louisiana is very hospitable, and the people are very warm and friendly,” said Charlotte Jacquier, Institut Paul Bocuse strategic partnership manager. “It’s been incredible discovering Louisiana’s culture, especially Cajun and Creole. It’s been amazing during this week to see that this region has French influence, and that we can see that we are very closely linked.”
CJFCI Head John Kozar said he was proud to host his partners with the Alliance.
“We really got to show off Nicholls and the culinary institute this week,” Kozar said. “This is going to strengthen our international associations and our students got to interact with the chefs this week, which is very special because they can learn international culture and approach to the kitchen.”
The Institut Paul Bocuse Worldwide Alliance, founded by the celebrated French chef, unites 20 universities and institutions from across the world in the pursuit of outstanding culinary education. The Chef John Folse Culinary Institute is the only school representing the U.S.
This yearly meeting gives host institutions the opportunity to highlight their cuisine, share their own culture, traditions and new skills. The seminar brought culinary representatives from Canada, Ecuador, Finland, France, South Korea, Mexico, Taiwan and the U.S.
Highlights included field trips to local restaurants, as well as a trip to both New Orleans and Baton Rouge. Field trips included a sugar mill tour and a Cajun jam session with the Cajun Music Preservation Society. Hosted within the institute throughout the week were also workshops, conferences, demonstrations and tastings highlighting regional cuisine.
Jacquier said the labs at Nicholls are top-notch, and the entire group was impressed with Bistro Ruth. One of the highlights of Nicholls involvement in the alliance is students getting to participate in the Institut Paul Bocuse Culinary Alliance program in Ecully, France, each summer.
“We have received many many different students in our school during the summertime, and we think that the students of the John Folse Culinary Institute are always very smart, very motivated and very conscious about the food and the link that exists between our two countries,” Jacquier said. “We hope we can continue to work with the John Folse Culinary Institute for a very long time.”
The week-long festivities were made possible by generous sponsors such as Louisiana’s Cajun Bayou Tourism, Louisiana Seafood Promotion and Marketing Board, the City of Thibodaux and Chef John Folse and Company.
FOR IMMEDIATE RELEASE: Oct. 24, 2019
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