{"id":10154,"date":"2026-02-25T12:50:01","date_gmt":"2026-02-25T18:50:01","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=10154"},"modified":"2026-02-27T10:49:01","modified_gmt":"2026-02-27T16:49:01","slug":"culinary-demonstration-series-at-nicholls-chef-john-folse-culinary-institute","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2026\/02\/25\/culinary-demonstration-series-at-nicholls-chef-john-folse-culinary-institute\/","title":{"rendered":"Culinary Demonstration Series at Nicholls\u2019 Chef John Folse Culinary Institute"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">THIBODAUX, La. \u2013 Nicholls State University\u2019s Chef John Folse Culinary Institute is set to host a series of free culinary demonstrations and tastings open to the campus and the community.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">These interactive evenings are led by students enrolled in Nicholls\u2019 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.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Following each demonstration, guests will enjoy a tasting of the featured recipe, offering a firsthand experience of the techniques and flavors discussed. Whether you\u2019re 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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\u2019s room 124B on the following dates:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">March 25:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Three Ways of Serving Gulf Tuna Tartare<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Bologna from Start to Finish, Featuring Bologna Pimento Cheese Sliders<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Canning Strawberry Jam with Homemade Sourdough<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">April 1:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Brown vs. Red Jambalaya<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Middle Eastern Style Shortrib Gyro, Beet Hummus, Pickled Onion and Smoked Olives<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Deconstructed Pineapple Upside Down Cake<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">April 15:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Indian Cuisine with Samosas and Mint Chutney<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Well-Balanced, Quick Family Meal of Pan-Seared Chicken, Haricot Vert and Creamy Mashed Potatoes<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Homemade Pasta Three Ways: Sundried Tomato, Fresh Herbs, Italian Cheese<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">April 22:<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Cajun Meets Italian: Crawfish Risotto Arancini\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Three Styles of BBQ with Pork Ribs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A Lesson in Spherification: Coconut Sticky Rice, Grapefruit Sauce and Mango Spheres<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><b>All attendees are required to RSVP <\/b><a href=\"https:\/\/host.nxt.blackbaud.com\/registration-form\/?formId=0852dfb7-e6eb-4ba7-8a16-b11f4518d42c&amp;envId=p-C6LdPZsOvUy8fV-_E8aSDA&amp;zone=usa\"><b>here<\/b><\/a><b>.<\/b><span style=\"font-weight: 400;\"> Spots are limited and on a first come, first served basis. For more information, please contact<\/span> <a href=\"mailto:jana.billiot@nicholls.edu\"><span style=\"font-weight: 400;\">jana.billiot@nicholls.edu<\/span><\/a><span style=\"font-weight: 400;\">.\u00a0<\/span><\/p>\n<p><b>Chef John Folse Culinary Institute<\/b><\/p>\n<p><span style=\"font-weight: 400;\">CJFCI is an international leader for Louisiana cuisine and offers its affordable in-state tuition to <\/span><b>ALL<\/b><span style=\"font-weight: 400;\"> students, while providing them the opportunity to gain real-world, international <\/span><a href=\"https:\/\/www.nicholls.edu\/culinary\/prospective-students\/internship-opportunities\/\"><span style=\"font-weight: 400;\">internship<\/span><\/a><span style=\"font-weight: 400;\"> experience within the culinary industry. With 11 different concentrations, the possibilities are endless. Learn more at <\/span><a href=\"https:\/\/www.nicholls.edu\/culinary\/\"><span style=\"font-weight: 400;\">www.nicholls.edu\/culinary<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400;\">Wednesday, February 25, 2026<\/span><\/p>\n<p><b>MEDIA CONTACT: <\/b><span style=\"font-weight: 400;\">Payton Suire<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Media Relations &amp; Publications Coordinator,\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">985.448.4141<\/span><span style=\"font-weight: 400;\"> or <\/span><a href=\"mailto:payton.suire@nicholls.edu\"><span style=\"font-weight: 400;\">payton.suire@nicholls.edu<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. \u2013 Nicholls State University\u2019s Chef John Folse Culinary Institute is set to host a series of free culinary demonstrations and tastings open to the campus and the community.\u00a0 These interactive evenings are led by students enrolled in Nicholls\u2019 new Culinary Demonstration and Food Styling course, designed to highlight both culinary technique and visual 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