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  Chef Bryce Silvio graduated from ÐÓ°É´«Ã½ in 2014. Silvio says that he always enjoyed cooking with his grandmothers and started his culinary

  Chef Christopher Price graduated from ÐÓ°É´«Ã½ in 2007. Price says that he was drawn to cooking at a young age. Being in

Chef Nick Landry graduated from ÐÓ°É´«Ã½ in 2005. Landry says that he always had a love for food, but culinary school gave him

TOMATO AND FETA SALAD Recipe courtesy of Marcelle Bienvenu Servings: 6 • 1 cup crumbled feta • 1/4 cup finely chopped sweet onions • 1/2

Cheesy puffs aka Profiteroles Recipe courtesy of Anne Kearney, 1998 Yields 30 pieces 1cup milk 1cup water or mild stock 6oz. butter ½ tsp. salt

Flo’s Deviled Eggs Recipe courtesy of Felicia Willett, 2016 1 dozen large eggs Salt Freshly ground black pepper ¼ to ½ cup mayonnaise ¼ cup

Classic Butter Roll Recipe courtesy of Felicia Suzanne Willett, August 2016 Makes 8 servings FOR THE CRUST: 2 cups flour 1 teaspoon salt 1 cup

Creamy Stone Ground Grits Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: 8 servings 5 cups whole milk 2 tablespoons butter salt, to taste freshly

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad Recipe courtesy of Anne Kearney, August 2016 Yields: 8 salads –

Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016