{"id":6958,"date":"2018-09-06T17:00:05","date_gmt":"2018-09-06T22:00:05","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=6958"},"modified":"2018-09-06T17:00:05","modified_gmt":"2018-09-06T22:00:05","slug":"nicholls-student-to-participate-in-umami-cookoff","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2018\/09\/06\/nicholls-student-to-participate-in-umami-cookoff\/","title":{"rendered":"Nicholls student to participate in umami cookoff"},"content":{"rendered":"<figure id=\"attachment_6959\" aria-describedby=\"caption-attachment-6959\" style=\"width: 126px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/09\/Scott-Ward.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-6959 lazyload\" data-src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2018\/09\/Scott-Ward-126x220.jpg\" alt=\"\" width=\"126\" height=\"220\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 126px; --smush-placeholder-aspect-ratio: 126\/220;\" \/><\/a><figcaption id=\"caption-attachment-6959\" class=\"wp-caption-text\">Scott Ward<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400\">THIBODAUX, La. &#8212; A Nicholls State University culinary student will compete in a cookoff at the World Umami Conference in New York City from Sept. 19-21.<\/span><\/p>\n<p><span style=\"font-weight: 400\">The Chef John Folse Culinary Institute was one of six schools invited to participate in the conference and chose sophomore Scott Ward to represent the school in the competition. <\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201cIt is just an incredible honor to be chosen to represent the school in the first place \u2014 it means the world to me,\u201d the New Orleans native said. \u201cI think by being chosen for the conference, it shows that people clearly see Nicholls as an upper echelon culinary institute.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">Sometimes described as savory, umami is the fifth taste to go along with salty, sour, sweet and bitter in the Japanese tradition. <\/span><\/p>\n<p><span style=\"font-weight: 400\">Participants will have two hours to create an umami-inspired dish. <\/span><\/p>\n<p><span style=\"font-weight: 400\">Ward will prepare a New Orleans style barbecue shrimp and koji rice infused wagyu beef filet.<\/span><\/p>\n<p><span style=\"font-weight: 400\">The winner of the competition will receive an 18-day trip to Japan to immerse themselves in the traditions of umami.<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201cTo me, umami is hard to explain,\u201d Ward said. \u201cIt is just that sense or flavor, which is hard to pinpoint, that certain foods have that makes them very special to eat.\u201d<\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400\">Sept. 6, 2018<\/span><\/p>\n<p><b>CONTACT: <\/b><span style=\"font-weight: 400\">Jacob Batte, Media Relations and Publications Coordinator, <\/span><span style=\"font-weight: 400\">985.448.4141<\/span><span style=\"font-weight: 400\"> or <\/span><span style=\"font-weight: 400\">jacob.batte@www.nicholls.edu<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. &#8212; A Nicholls State University culinary student will compete in a cookoff at the World Umami Conference in New York City from Sept. 19-21. The Chef John Folse Culinary Institute was one of six schools invited to participate in the conference and chose sophomore Scott Ward to represent the school in the competition. [&hellip;]<\/p>\n","protected":false},"author":7,"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":[1],"tags":[],"class_list":["post-6958","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nicholls student to participate in umami cookoff - 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\/09\/06\/nicholls-student-to-participate-in-umami-cookoff\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nicholls student to participate in umami cookoff - Nicholls News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX, La. &#8212; A Nicholls State University culinary student will compete in a cookoff at the World Umami Conference in New York City from Sept. 19-21. 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