{"id":2114,"date":"2018-05-02T15:26:22","date_gmt":"2018-05-02T20:26:22","guid":{"rendered":"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//?p=2114"},"modified":"2018-05-02T15:26:22","modified_gmt":"2018-05-02T20:26:22","slug":"alumni-spotlight-ross-dover-b-s-14","status":"publish","type":"post","link":"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//02/culinary/wp-json/wp/v2/posts/2114//alumni-spotlight-ross-dover-b-s-14/culinary/wp-json/wp/v2/posts/2114//","title":{"rendered":"Alumni Spotlight: Ross Dover, B.S. &#8217;14"},"content":{"rendered":"<p><a href=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_2053.jpg/culinary/wp-json/wp/v2/posts/2114/"><img fetchpriority=/culinary/wp-json/wp/v2/posts/2114/"high/culinary/wp-json/wp/v2/posts/2114/" decoding=/culinary/wp-json/wp/v2/posts/2114/"async/culinary/wp-json/wp/v2/posts/2114/" class=/culinary/wp-json/wp/v2/posts/2114/"size-medium wp-image-2116 aligncenter/culinary/wp-json/wp/v2/posts/2114/" src=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_2053-222x300.jpg/culinary/wp-json/wp/v2/posts/2114/" alt=/culinary/wp-json/wp/v2/posts/2114/"/culinary/wp-json/wp/v2/posts/2114/" width=/culinary/wp-json/wp/v2/posts/2114/"222/culinary/wp-json/wp/v2/posts/2114/" height=/culinary/wp-json/wp/v2/posts/2114/"300/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//></culinary/wp-json/wp/v2/posts/2114//a></culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><em>Chef Ross Dover graduated from ÐÓ°É´«Ã½ in 2014. Dover says that he wanted to go to culinary school because he had been working in kitchens for a while and he knew that culinary school would help to hone his skills. Since graduating from culinary school, Dover has been a finalist for/culinary/wp-json/wp/v2/posts/2114/u00a0<i>Gambit</culinary/wp-json/wp/v2/posts/2114//i>&#8216;s Emerging Chefs Challenge and been named a &#8220;Chef You Ought to Know&#8221; by/culinary/wp-json/wp/v2/posts/2114/u00a0<i>Point of Vue/culinary/wp-json/wp/v2/posts/2114/u00a0</culinary/wp-json/wp/v2/posts/2114//i>magazine</culinary/wp-json/wp/v2/posts/2114//em></culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><i>Dover has had the opportunity to work with many well-known chefs over the years such as Ed Lee, Paul Kahan,/culinary/wp-json/wp/v2/posts/2114/u00a0Chris Cosentino, Jose Andreas, Ken Oringer, John Besh, and Aaron Sanchez. Dover moved his way up in restaurants in New Orleans before being offered his current role as the chef de cuisine of Restaurant August in New Orleans./culinary/wp-json/wp/v2/posts/2114/u00a0</culinary/wp-json/wp/v2/posts/2114//i></culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p>&nbsp;</culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><strong><a href=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_3859.jpg/culinary/wp-json/wp/v2/posts/2114/"><img decoding=/culinary/wp-json/wp/v2/posts/2114/"async/culinary/wp-json/wp/v2/posts/2114/" class=/culinary/wp-json/wp/v2/posts/2114/"size-medium wp-image-2117 alignleft lazyload/culinary/wp-json/wp/v2/posts/2114/" data-src=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_3859-254x300.jpg/culinary/wp-json/wp/v2/posts/2114/" alt=/culinary/wp-json/wp/v2/posts/2114/"/culinary/wp-json/wp/v2/posts/2114/" width=/culinary/wp-json/wp/v2/posts/2114/"254/culinary/wp-json/wp/v2/posts/2114/" height=/culinary/wp-json/wp/v2/posts/2114/"300/culinary/wp-json/wp/v2/posts/2114/" src=/culinary/wp-json/wp/v2/posts/2114/"data:image/culinary/wp-json/wp/v2/posts/2114//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2114/" style=/culinary/wp-json/wp/v2/posts/2114/"--smush-placeholder-width: 254px; --smush-placeholder-aspect-ratio: 254/culinary/wp-json/wp/v2/posts/2114//300;/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//></culinary/wp-json/wp/v2/posts/2114//a>Q: What is your/culinary/wp-json/wp/v2/posts/2114/u00a0favorite project that you have worked on so far?<br /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n</culinary/wp-json/wp/v2/posts/2114//strong>A: Last year I attended the Music Tastes Good Festival in Long Beach, California. Chef Todd Pulsinelli and I worked with eight Long Beach chefs and eight New Orleans chefs as a part of this event.</culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><strong>Q: How important do you think that culinary school was to your/culinary/wp-json/wp/v2/posts/2114/u00a0success?<br /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n</culinary/wp-json/wp/v2/posts/2114//strong>A: Culinary school was quite important for showing me the history of food and the appreciation of technique. It has taught me to be well-rounded in the dynamics of restaurant operations.</culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><strong>Q: What did you learn at CJFCI that still impacts you today?<br /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n</culinary/wp-json/wp/v2/posts/2114//strong>A: The importance of technique still impacts me today. I learned that once you have the technique down, you can create anything. I enjoyed most of the classes that I took but most especially John Folse/culinary/wp-json/wp/v2/posts/2114/u2019s class because of his display of our culture. I appreciate his strive for preserving our culinary history here in Louisiana.<a href=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_2204.jpg/culinary/wp-json/wp/v2/posts/2114/"><img decoding=/culinary/wp-json/wp/v2/posts/2114/"async/culinary/wp-json/wp/v2/posts/2114/" class=/culinary/wp-json/wp/v2/posts/2114/"size-medium wp-image-2115 alignright lazyload/culinary/wp-json/wp/v2/posts/2114/" data-src=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//files/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//IMG_2204-300x200.jpg/culinary/wp-json/wp/v2/posts/2114/" alt=/culinary/wp-json/wp/v2/posts/2114/"/culinary/wp-json/wp/v2/posts/2114/" width=/culinary/wp-json/wp/v2/posts/2114/"300/culinary/wp-json/wp/v2/posts/2114/" height=/culinary/wp-json/wp/v2/posts/2114/"200/culinary/wp-json/wp/v2/posts/2114/" src=/culinary/wp-json/wp/v2/posts/2114/"data:image/culinary/wp-json/wp/v2/posts/2114//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2114/" style=/culinary/wp-json/wp/v2/posts/2114/"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300/culinary/wp-json/wp/v2/posts/2114//200;/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//></culinary/wp-json/wp/v2/posts/2114//a></culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n<p><strong>Q: What advice would you like to share with young culinarians?<br /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n</culinary/wp-json/wp/v2/posts/2114//strong>A: Hospitality is key in every aspect of this industry. It/culinary/wp-json/wp/v2/posts/2114/u2019s one of the easiest things to do and it goes a really long way. Keep focused and always strive to be better.</culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n","protected":false},"excerpt":{"rendered":"<p>Chef Ross Dover graduated from ÐÓ°É´«Ã½ in 2014. Dover says that he wanted to go to culinary school because he had been working in kitchens for a while and he knew that culinary school would help to hone his skills. Since graduating from culinary school, Dover has been a finalist for/culinary/wp-json/wp/v2/posts/2114/u00a0Gambit&#8216;s Emerging Chefs [&hellip;]</culinary/wp-json/wp/v2/posts/2114//p>/culinary/wp-json/wp/v2/posts/2114/n","protected":false},"author":6,"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-2114","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//yoast.com/culinary/wp-json/wp/v2/posts/2114//product/culinary/wp-json/wp/v2/posts/2114//yoast-seo-wordpress/culinary/wp-json/wp/v2/posts/2114// -->/culinary/wp-json/wp/v2/posts/2114/n<title>Alumni Spotlight: Ross Dover, B.S. &#039;14 - Chef John Folse Culinary Institute</culinary/wp-json/wp/v2/posts/2114//title>/culinary/wp-json/wp/v2/posts/2114/n<meta name=/culinary/wp-json/wp/v2/posts/2114/"robots/culinary/wp-json/wp/v2/posts/2114/" content=/culinary/wp-json/wp/v2/posts/2114/"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n<link rel=/culinary/wp-json/wp/v2/posts/2114/"canonical/culinary/wp-json/wp/v2/posts/2114/" href=/culinary/wp-json/wp/v2/posts/2114/"https:/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2114//culinary/culinary/wp-json/wp/v2/posts/2114//2018/culinary/wp-json/wp/v2/posts/2114//05/culinary/wp-json/wp/v2/posts/2114//02/culinary/wp-json/wp/v2/posts/2114//alumni-spotlight-ross-dover-b-s-14/culinary/wp-json/wp/v2/posts/2114///culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n<meta property=/culinary/wp-json/wp/v2/posts/2114/"og:locale/culinary/wp-json/wp/v2/posts/2114/" content=/culinary/wp-json/wp/v2/posts/2114/"en_US/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n<meta property=/culinary/wp-json/wp/v2/posts/2114/"og:type/culinary/wp-json/wp/v2/posts/2114/" content=/culinary/wp-json/wp/v2/posts/2114/"article/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n<meta property=/culinary/wp-json/wp/v2/posts/2114/"og:title/culinary/wp-json/wp/v2/posts/2114/" content=/culinary/wp-json/wp/v2/posts/2114/"Alumni Spotlight: Ross Dover, B.S. &#039;14 - Chef John Folse Culinary Institute/culinary/wp-json/wp/v2/posts/2114/" /culinary/wp-json/wp/v2/posts/2114//>/culinary/wp-json/wp/v2/posts/2114/n<meta property=/culinary/wp-json/wp/v2/posts/2114/"og:description/culinary/wp-json/wp/v2/posts/2114/" content=/culinary/wp-json/wp/v2/posts/2114/"Chef Ross Dover graduated from ÐÓ°É´«Ã½ in 2014. Dover says that he wanted to go to culinary school because he had been working in kitchens for a while and he knew that culinary school would help to hone his skills. 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Spotlight: Ross Dover, B.S. 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