Chef John Folse Culinary Institute

Benny Cenac, Houma businessman and his dedication to his alma mater

hcharpentier — Wed, 08 Jul 2020 15:59:12 +0000

�Ӱɴ�ý holds a special place in the hearts of all who have attended the public college in Thibodaux, Louisiana. For Houma native and fourth-generation Louisianan, Arlen Benny Cenac, Jr., the university remains a focus in his professional network and philanthropic efforts.

Benny Cenac’s most notable donation to the school thus far was to the Chef John Folse Culinary Institute. In 2015, Benny learned that the school was in need of more funding for a new culinary building. As a Louisianan Benny’s appreciation for Cajun culture, specifically Cajun food, runs deep. He made a generous donation in honor of his long-time employee and friend, Lanny D. Ledet, that led to the creation of a 33,000 square foot state-of-the art culinary facility, complete with six kitchens, lecture rooms, and a student study lounge. The Lanny D. Ledet Culinary Arts Building supports the continuing education of �Ӱɴ�ý students and future chefs.

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Alumni Spotlight: Blaine Guillot, A.S. ’99

�Ӱɴ�ý State — Fri, 12 Oct 2018 16:59:28 +0000

Chef Blaine Guillot graduated from �Ӱɴ�ý in 1999. Chef Guillot is the Food Service Manager at St. Charles Parish Hospital for Ochsner Health Systems. Guillot says that he wanted to go to �Ӱɴ�ý so that he could learn more about the cooking traditions and cuisine of South Louisiana. He said that he wanted […]

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Alumni Spotlight: Thomas Ridgley III, B.S. ’16

�Ӱɴ�ý State — Fri, 12 Oct 2018 15:44:10 +0000

Chef Thomas Ridgley III graduated from �Ӱɴ�ý in 2016. Chef Ridgley is a chef at Francesca by Katie’s, a new deli and pizzeria that opened in New Orleans earlier this year. Ridgley says that he always knew he wanted to cook because he grew up in a family that gathered together just for […]

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Fall 2018 Opening of The Bakery at CJFCI by Nicholas Lafont

�Ӱɴ�ý State — Tue, 09 Oct 2018 21:09:33 +0000

Fall 2018 Opening of The Bakery at CJFCI By: Nicholas Lafont Still relatively new to the Chef John Folse Culinary Institute at �Ӱɴ�ý is our retail baking class. Now in its 2nd semester, the bakery offers hot fresh pastries, breads and desserts on Wednesdays to eager students, teachers, and public patrons. Chef Tammy Rink has implemented a […]

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10 Reasons You Should Go To Culinary School by Lydia Coleman

�Ӱɴ�ý State — Thu, 04 Oct 2018 18:20:37 +0000

10 Reasons You Should Go To Culinary School By: Lydia Coleman Before I begin this list, I should give a little background. I came from a family of seven plus whichever cousin, family, friend or neighbor was living with us at the time, so every meal was for many mouths. This gave me a small […]

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Alumni Spotlight: Minh Le, B.S. ’99

�Ӱɴ�ý State — Fri, 07 Sep 2018 16:28:49 +0000

Chef Minh Le graduated from �Ӱɴ�ý in 1999. Chef Le is the Executive Chef and Owner of Alumni Grill. Le says that he decided to transfer out of a dietetics program at another University into culinary at �Ӱɴ�ý because he was unhappy serving bland and boring food to his hospital patients. Le has […]

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Alumni Spotlight: Ryan Gaudet, B.S. ’05

�Ӱɴ�ý State — Fri, 07 Sep 2018 15:10:25 +0000

Chef Ryan Gaudet graduated from �Ӱɴ�ý in 2005. Chef Gaudet is the Executive Chef for Spahr’s Seafood. The restaurant has three locations in Thibodaux, Des Allemands and Galliano. Gaudet says that he got his love of cooking from watching his grandmother cook for her friends. At the age of 15 his parents told […]

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Alumni Spotlight: Molly Iles-Guillory, B.S. ’14

�Ӱɴ�ý State — Mon, 23 Jul 2018 15:02:54 +0000

Chef Molly Iles-Guillory graduated from �Ӱɴ�ý in 2014. Iles-Guillory says that she knew she loved to cook and that she wanted to be a chef, but was unsure of how to get her foot in the door to start her career. Since graduating from culinary school, Molly has worked at the Orleans Club […]

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The perfect 4th of July menu from our CJFCI Instructors

�Ӱɴ�ý State — Mon, 02 Jul 2018 20:13:07 +0000

The perfect 4th of July menu from our CJFCI Instructors! When most people think about celebrating American Independence Day they probably think about a day by the pool with lots of good food. We at the Chef John Folse Culinary Institute wanted to give people some fool proof holiday recipes that will make this 4th […]

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Alumni Spotlight: Johnene Breaux, B.S. ’16

�Ӱɴ�ý State — Fri, 29 Jun 2018 15:20:12 +0000

Chef Johnene Breaux graduated from �Ӱɴ�ý in 2016. Breaux says that she has always had a passion for cooking but found that she loves catering to people on a more personal level. Since graduating from culinary school, Breaux has worked at Emerils, The Ritz Carlton, Southern Hills Country Club, and Brigtsens. Breaux spent […]

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