THIBODAUX, La. – Chef Jean-Paul Bourgeois, a graduate of the Chef John Folse Culinary Institute at Nicholls State University, has earned a 2026 James Beard Foundation Broadcast Media Award nomination for his series “Duck Camp Dinners” and is set to compete on a new Food Network series, “Chopped Castaways.”
Premiering Tuesday, May 12, the competition features Bourgeois and 11 other chefs stranded on a remote island, where they must cook beachside with limited resources for a $100,000 grand prize.
Bourgeois spent over a decade in high-end kitchens in New York and California before pivoting to digital storytelling and food journalism. “Duck Camp Dinners” is currently in its fourth season, documenting the relationship between Louisiana’s hunting culture and environmental conservation. Bourgeois combines professional culinary technique with the outdoor traditions of his hometown, Thibodaux. The series airs across several platforms, including Outdoor America and Tubi.
“Jean-Paul’s journey from our kitchens to the national stage is a testament to the versatility of a Nicholls education,” said Amelie Zeringue, department head of the Chef John Folse Culinary Institute. “He isn’t just a talented chef; he is a storyteller who uses his platform to honor Louisiana’s traditions and advocate for our environment. We are incredibly proud to see him recognized by the James Beard Foundation and to watch him compete on ‘Chopped Castaways’.”
About Chef John Folse Culinary Institute
The Chef John Folse Culinary Institute at Nicholls State University is dedicated to the preservation of Louisiana’s rich culinary history and the education of the next generation of hospitality leaders. Offering the only four-year Bachelor of Science in Culinary Arts in Louisiana, the Institute provides students with a comprehensive education in the art and business of food.
FOR IMMEDIATE RELEASE: Monday, May 11, 2026
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,
985.448.4141 or payton.suire@nicholls.edu