THIBODAUX, La. – Nicholls State University’s Chef John Folse Culinary Institute is set to host a series of free culinary demonstrations and tastings open to the campus and the community.
These interactive evenings are led by students enrolled in Nicholls’ new Culinary Demonstration and Food Styling course, designed to highlight both culinary technique and visual presentation. Each session features three separate student-led culinary demonstrations, with topics chosen by the students themselves.
Following each demonstration, guests will enjoy a tasting of the featured recipe, offering a firsthand experience of the techniques and flavors discussed. Whether you’re a food enthusiast, aspiring culinarian or simply curious about the artistry behind great food, this series offers a unique behind-the-scenes look at culinary education in action.
Come support Nicholls students, learn something new and taste what the next generation of culinary professionals is creating. Sessions will begin at 6:30 p.m. in Ledet Hall’s room 124B on the following dates:
- March 25:
- Three Ways of Serving Gulf Tuna Tartare
- Bologna from Start to Finish, Featuring Bologna Pimento Cheese Sliders
- Canning Strawberry Jam with Homemade Sourdough
- April 1:
- Brown vs. Red Jambalaya
- Middle Eastern Style Shortrib Gyro, Beet Hummus, Pickled Onion and Smoked Olives
- Deconstructed Pineapple Upside Down Cake
- April 15:
- Indian Cuisine with Samosas and Mint Chutney
- Well-Balanced, Quick Family Meal of Pan-Seared Chicken, Haricot Vert and Creamy Mashed Potatoes
- Homemade Pasta Three Ways: Sundried Tomato, Fresh Herbs, Italian Cheese
- April 22:
- Cajun Meets Italian: Crawfish Risotto Arancini
- Three Styles of BBQ with Pork Ribs
- A Lesson in Spherification: Coconut Sticky Rice, Grapefruit Sauce and Mango Spheres
All attendees are required to RSVP here. Spots are limited and on a first come, first served basis. For more information, please contact jana.billiot@nicholls.edu.
Chef John Folse Culinary Institute
CJFCI is an international leader for Louisiana cuisine and offers its affordable in-state tuition to ALL students, while providing them the opportunity to gain real-world, international internship experience within the culinary industry. With 11 different concentrations, the possibilities are endless. Learn more at www.nicholls.edu/culinary.
FOR IMMEDIATE RELEASE: Wednesday, February 25, 2026
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,
985.448.4141 or payton.suire@nicholls.edu