{"version":"1.0","provider_name":"Chef John Folse Culinary Institute","provider_url":"https:\/\/www.nicholls.edu\/culinary","author_name":"ÐÓ°É´«Ã½ State","author_url":"https:\/\/www.nicholls.edu\/culinary\/author\/webmanager\/","title":"Alumni Spotlight: Vaughn Trannon, B.S. '03 - Chef John Folse Culinary Institute","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"yxrnkSYAwo\"><a href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/11\/13\/alumni-spotlight-vaughn-trannon-b-s-03\/\">Alumni Spotlight: Vaughn Trannon, B.S. &#8217;03<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.nicholls.edu\/culinary\/2017\/11\/13\/alumni-spotlight-vaughn-trannon-b-s-03\/embed\/#?secret=yxrnkSYAwo\" width=\"600\" height=\"338\" title=\"&#8220;Alumni Spotlight: Vaughn Trannon, B.S. &#8217;03&#8221; &#8212; Chef John Folse Culinary Institute\" data-secret=\"yxrnkSYAwo\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.nicholls.edu\/culinary\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Chef Vaughn Trannon graduated from ÐÓ°É´«Ã½ in 2003. Trannon says that he always had a passion for food an cooking, but that he wanted to go to culinary school to learn the fundamentals and history of Culinary Arts.\u00a0 Over the years Trannon has learned from culinary legends such as Wolfgang Puck, Frank Brunacci, [&hellip;]","thumbnail_url":"https:\/\/www.nicholls.edu\/culinary\/files\/2017\/11\/Chef-Trannon-01-200x300-1.jpg"}