{"id":6445,"date":"2018-02-06T16:43:02","date_gmt":"2018-02-06T22:43:02","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=6445"},"modified":"2018-02-06T16:43:02","modified_gmt":"2018-02-06T22:43:02","slug":"five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2018\/02\/06\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\/","title":{"rendered":"Five Nicholls student chefs to learn from top French culinary institute"},"content":{"rendered":"<figure id=\"attachment_6446\" aria-describedby=\"caption-attachment-6446\" style=\"width: 720px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/02\/258A1042-WEB.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-6446\" src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/02\/258A1042-WEB.jpg\" alt=\"\" width=\"720\" height=\"479\" srcset=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/02\/258A1042-WEB.jpg 720w, https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/02\/258A1042-WEB-300x200.jpg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/a><figcaption id=\"caption-attachment-6446\" class=\"wp-caption-text\">The five Chef John Folse Culinary Institute students chosen for this summer&#8217;s Institut Paul Bocuse. From left, seniors Meifung Liu of Columbus, Ohio, Austin Babineaux of Lafayette, Kyong Han of Gretna, Logan Boudreaux of Lockport and Ashl\u00e9 Turnipseed of Baton Rouge. (Misty Leigh McElroy\/Nicholls State University)<br \/>12\/12\/17<\/figcaption><\/figure>\n<p>THIBODAUX, La. &#8212; Five Chef John Folse Culinary Institute students will receive a once in a lifetime opportunity this summer to travel to France and learn from the culinary minds at Institut Paul Bocuse.<\/p>\n<p>Seniors Meifung Liu of Columbus, Ohio, Austin Babineaux of Lafayette, Kyong Han of Gretna, Logan Boudreaux of Lockport and Ashl\u00e9 Turnipseed of Baton Rouge will travel to \u00c9cully, France from May to August.<\/p>\n<p>The Institut Paul Bocuse Worldwide Alliance, founded by the celebrated French chef, unites 14 universities from across the world in the pursuit of top-notch culinary education. Nicholls\u2019 Chef John Folse Culinary Institute is the only school in the United States involved in this partnership and sends its top students to an intensive four-month training at the Institut Paul Bocuse in \u00c9cully, France each year.<\/p>\n<p>Liu said she was thankful her professors selected her to represent the school in France. Liu is the Student Culinary Association vice president, has represented Nicholls at the Augusta Masters Golf Tournament, staged at Dakota\u2019s of Covington and interned at Quaker Ridge Golf Club.<\/p>\n<p>\u201cIt is very rare and I feel myself very thankful to have the opportunity because otherwise, I wouldn\u2019t be able to actually step anywhere around the Institut Paul Bocuse,\u201d Liu said.<\/p>\n<p>Babineaux said going to France and representing not only himself but also his professors and family, means a lot to him. Babineaux supervised the breakfast buffet, assisted with expediting dinner service at the 2016 Masters Tournament, received the Baton Rouge Epicurean Scholarship and has been a line cook at Restaurant August and Ruffino\u2019s on the River.<\/p>\n<p>\u201cI am looking forward to a once in a lifetime experience \u2014 coming from where I am coming from and going to Europe,\u201d he said. \u201cNot only that but learning French cuisine from actual French chefs is an astounding experience for me.\u201d<\/p>\n<p>Han said he was looking forward to learning the classical techniques from where American cuisine grew. Han has served as the president of the Student Culinary Association, worked in the butcher and smokehouse departments at Rouses, staged at Kingfish, Johnny Sanchez and August, interned at Southern Hills Country Club and was a cook at Cafe Boloud.<\/p>\n<p>\u201cI get to see a new aspect of cooking,\u201d Han said. \u201cI get to learn from one of the top people in the industry and get to meet a lot more people and connect with other people from other regions in the world. It\u2019s a once in a lifetime opportunity and I\u2019m happy for it.\u201d<\/p>\n<p>Boudreaux said he is looking forward to experiencing the cuisine and learning from some of the best French chefs from all over the world. Boudreaux won the 2015 Bayou Cook-off Competition, <span style=\"background-color: #f6d5d9\">interned\u00a0<\/span>at John Besh\u2019s Luke and is now executive co-chef at Cinclare.<\/p>\n<p>\u201cI have definitely been working really hard to get to get in this position for the last five years and now it has come to fruition and speaking for all of us, we are really ecstatic,\u201d Boudreaux said. \u201cWe are going to learn cuisine that is completely out of our comfort zone. You really get to experience the best of the best and top-notch cuisine.\u201d<\/p>\n<p>Turnipseed said she has been working toward this trip to France since she was a freshman and is both excited and overwhelmed to see that hard work come together. Turnipseed has worked at Fleming\u2019s Steakhouse and Winebar, the Baton Rouge Country Club, Le Bistro, interned at the Tuxedo Club and represented Nicholls at the Masters Tournament.<\/p>\n<p>\u201cI think the biggest thing I am looking forward to is really pastry because I didn\u2019t really get the chance to explore that while I was here,\u201d Turnipseed said. \u201cAnd that is kind of where pastries are really big and booming.\u201d<\/p>\n<p><strong>FOR IMMEDIATE RELEASE:<\/strong> Feb. 6, 2018<\/p>\n<p><strong>CONTACT:<\/strong> Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or jacob.batte@www.nicholls.edu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. &#8212; Five Chef John Folse Culinary Institute students will receive a once in a lifetime opportunity this summer to travel to France and learn from the culinary minds at Institut Paul Bocuse. Seniors Meifung Liu of Columbus, Ohio, Austin Babineaux of Lafayette, Kyong Han of Gretna, Logan Boudreaux of Lockport and Ashl\u00e9 Turnipseed [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":6446,"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":[1],"tags":[],"class_list":["post-6445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Five Nicholls student chefs to learn from top French culinary institute - Nicholls News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2018\/02\/06\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Five Nicholls student chefs to learn from top French culinary institute - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX, La. &#8212; Five Chef John Folse Culinary Institute students will receive a once in a lifetime opportunity this summer to travel to France and learn from the culinary minds at Institut Paul Bocuse. Seniors Meifung Liu of Columbus, Ohio, Austin Babineaux of Lafayette, Kyong Han of Gretna, Logan Boudreaux of Lockport and Ashl\u00e9 Turnipseed [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nicholls.edu\/news\/2018\/02\/06\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\/\" \/>\n<meta property=\"og:site_name\" content=\"Nicholls News\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/nicholls.state.university\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-06T22:43:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/02\/258A1042-WEB.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"479\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cain Madden\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@NichollsState\" \/>\n<meta name=\"twitter:site\" content=\"@NichollsState\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cain Madden\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/\"},\"author\":{\"name\":\"Cain Madden\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#\\\/schema\\\/person\\\/c466256711c76d8de02b08fba68f4c4a\"},\"headline\":\"Five Nicholls student chefs to learn from top French culinary institute\",\"datePublished\":\"2018-02-06T22:43:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/\"},\"wordCount\":708,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2018\\\/02\\\/258A1042-WEB.jpg\",\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/\",\"name\":\"Five Nicholls student chefs to learn from top French culinary institute - Nicholls News\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2018\\\/02\\\/258A1042-WEB.jpg\",\"datePublished\":\"2018-02-06T22:43:02+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/2018\\\/02\\\/06\\\/five-nicholls-student-chefs-to-learn-from-top-french-culinary-institute\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2018\\\/02\\\/258A1042-WEB.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nicholls.edu\\\/news\\\/wp-content\\\/uploads\\\/sites\\\/66\\\/2018\\\/02\\\/258A1042-WEB.jpg\",\"width\":720,\"height\":479,\"caption\":\"The five Chef John Folse Culinary Institute students chosen for this summer's Institut Paul Bocuse. 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From left, seniors Meifung Liu of Columbus, Ohio, Austin Babineaux of Lafayette, Kyong Han of Gretna, Logan Boudreaux of Lockport and Ashl\u00e9 Turnipseed of Baton Rouge. 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