Nicholls Culinary Students Rank Top in their Class at Institut Paul Bocuse

THIBODAUX, La. — Three Chef John Folse Culinary Institute at Nicholls State University students finished among the top five in their class at Institut Paul Bocuse this summer. 

Each summer, top students from Nicholls travel to Écully, France for a 4-month immersive and innovative culinary training. This summer, seven total students form the culinary institute made the trip. 

Students Taylor Mason, Emily Musselman (BA ‘19) and Sabrina Authement, a senior from Thibodaux, placed first, second and fourth in their class, respectively.

“It was a great learning opportunity,” said Mason, a junior from Leesville. “[Being at the Institut] was amazing, literally the only word to describe it.” 

Mason, a recipient of the Louisiana Restaurant Association Cenla Chapter Scholarship, thanked the chefs at Nicholls for helping, showing pride and encouraging students. 

“I couldn’t be more thankful for the chefs I have had teaching me,” she said.

Musselman said she found the experience rewarding, and that it opened her up to new possibilities. 

“I learned a lot about my career, and different things about the culture and other cultures. This was an alliance with 13 other countries,” she said. 

The Institut Paul Bocuse Worldwide Alliance brings 14 universities from around the world for advanced culinary schooling and cultural experience. The Chef John Folse Institute is the only university in the United States that has a partnership with the Paul Bocuse Worldwide Alliance.

Louisiana’s only 4-year culinary arts program, the Chef John Folse Culinary Institute produces the best of the best culinary graduates in the region. Nicholls culinary students receive unique opportunities through the Institut Paul Bocuse, a partnership with The Master’s golf tournament and global internship opportunities. Chef John Folse Culinary graduates have earned James Beard nominations, work in Michelin-starred kitchens and run elite hospitality programs all over the world. 


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