THIBODAUX \u2013 The John Folse Culinary Institute at Nicholls State University is making a global impact. Chef George Kaslow, assistant professor of culinary arts, will travel to Toronto, Canada, later this week to share Southern expertise with culinary professionals north of the border.<\/p>\n
Sponsored jointly by the Southern United States Trade Association, U.S. Department of Agriculture and the Sysco Corporation, Kaslow\u2019s trip to Canada follows another cultural immersion program that he spearheaded earlier this year alongside 12 distinguished chefs from India. The chefs visited the John Folse Culinary Institute as part of the SUSTA Food Utilization Program at Nicholls. Kaslow and other Nicholls faculty led culinary demonstrations, lectures and field trips designed to expose the visiting chefs to the rich traditions of Louisianan, Southern Soul, Latin American and Appalachian cuisines \u2013 as well as Cajun culture. In the following weeks, Kaslow traveled to India to continue the cultural exchange.<\/p>\n
Toronto is Kaslow\u2019s next stop. He and his wife, Assistant Chef Sharon Kaslow, will serve as instructors at the four-day SUSTA program slated to begin Monday, Oct. 26, at the Sysco Culinary Center. The training is designed to educate Canadian chefs about the unique cooking styles of the Southern United States and the quality and versatility of Southern produce. The training will provide chefs with the knowledge and skills to introduce Southern U.S. products, techniques and dishes to their future work.<\/p>\n
A native of New York City, Kaslow specializes in regional Italian cuisine, but his expertise also includes Latin American, Afro-Caribbean, Kosher and Hallal dishes, among others. His mentors include some of the culinary field\u2019s finest.<\/p>\n
\u201cI was trained by Leonard Berkowitz, the man who was instrumental in bringing the Certified Angus Beef brand and program to the restaurant industry, and Dr. Lendall Kotchevar, who helped develop the first frozen foods for U.S. submarines during World War II,\u201d Kaslow said.<\/p>\n
He earned his bachelor\u2019s degree in hospitality management and his master\u2019s degree in hotel and foodservice management from Florida International University.<\/p>\n
For more information on Nicholls\u2019 SUSTA program \u2013 which in previous years has welcomed chefs from India, Russia, Hungary, Mexico, Thailand, Canada, Croatia, Taiwan\u00a0and several Latin American countries \u2013 contact the John Folse Culinary Institute at (985) 449-7114.<\/p>\n","protected":false},"excerpt":{"rendered":"
THIBODAUX \u2013 The John Folse Culinary Institute at Nicholls State University is making a global impact. Chef George Kaslow, assistant professor of culinary arts, will travel to Toronto, Canada, later this week to share Southern expertise with culinary professionals north of the border.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1009","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"\n