THIBODAUX, La. – In aprons rather than scrubs, future physicians gathered around the prep tables at the Chef John Folse Culinary Institute to master how to cook for health.
Nicholls State University and Louisiana State University Health New Orleans partnered again to host the eighth annual Culinary Medicine Program at the Chef John Folse Culinary Institute.
The two-week program, sponsored by Thibodaux Regional Health System, introduced participants to evidence-based nutrition and culinary skills they can integrate into their practices as future physicians.
Thirteen third-year LSUHSC N.O. medical students were taught by Nicholls faculty Chef Jana Billiot, director and instructor at CJFCI, alongside Dr. Allison Gaubert, registered dietitian nutritionist and assistant professor of dietetics. After this course, these students move into clinical settings where they will care for patients for the first time.
Dr. Gaubert said, “Telling a patient to ‘eat healthier’ isn’t enough. Giving them simple, delicious, accessible ways to actually improve their health changes everything.”
The curriculum bridged clinical science and practical kitchen skills to help doctors guide patients through diet and lifestyle choices. Mornings began with lectures on the role of food in disease prevention, followed by hands-on kitchen labs where students cooked and evaluated health-conscious dishes together.
Lectures covered key topics including dietary carbohydrates, fats and proteins; Mediterranean, DASH and fad diets; weight-neutral communication; nutritional genomics; and dietary approaches for heart disease, gut health, pregnancy, lactation and dysphagia.
The class also toured the TRHS Wellness Center to see integrated medical care in action and completed a grocery store walk-through with a registered dietitian.
This year introduced live cooking demonstrations, where medical students prepared recipes in front of an audience while explaining each dish’s nutritional benefits and clinical uses.
To conclude the experience, students prepared their own favorite family recipes, exploring how culture, heritage and identity shape personal nutrition.
To learn more about the Chef John Folse Culinary Institute, click here.
To learn more about Nicholls dietetics program, click here.
FOR IMMEDIATE RELEASE: Thursday, July 30, 2026
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,
985.448.4141 or payton.suire@nicholls.edu