{"id":2166,"date":"2018-06-29T10:20:12","date_gmt":"2018-06-29T15:20:12","guid":{"rendered":"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//?p=2166"},"modified":"2018-06-29T10:20:12","modified_gmt":"2018-06-29T15:20:12","slug":"alumni-spotlight-johnene-breaux-b-s-16","status":"publish","type":"post","link":"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//29/culinary/wp-json/wp/v2/posts/2166//alumni-spotlight-johnene-breaux-b-s-16/culinary/wp-json/wp/v2/posts/2166//","title":{"rendered":"Alumni Spotlight: Johnene Breaux, B.S. &#8217;16"},"content":{"rendered":"<p><a href=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//2A703FD7-5E55-4DFA-8E67-E68C140759C6.jpeg/culinary/wp-json/wp/v2/posts/2166/"><img fetchpriority=/culinary/wp-json/wp/v2/posts/2166/"high/culinary/wp-json/wp/v2/posts/2166/" decoding=/culinary/wp-json/wp/v2/posts/2166/"async/culinary/wp-json/wp/v2/posts/2166/" class=/culinary/wp-json/wp/v2/posts/2166/"size-medium wp-image-2170 aligncenter/culinary/wp-json/wp/v2/posts/2166/" src=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//2A703FD7-5E55-4DFA-8E67-E68C140759C6-225x300.jpeg/culinary/wp-json/wp/v2/posts/2166/" alt=/culinary/wp-json/wp/v2/posts/2166/"/culinary/wp-json/wp/v2/posts/2166/" width=/culinary/wp-json/wp/v2/posts/2166/"225/culinary/wp-json/wp/v2/posts/2166/" height=/culinary/wp-json/wp/v2/posts/2166/"300/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//></culinary/wp-json/wp/v2/posts/2166//a></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><em>Chef Johnene Breaux graduated from ÐÓ°É´«Ã½ 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 quite a bit of time traveling before opening her catering company, Taste of Joy, LLC./culinary/wp-json/wp/v2/posts/2166/u00a0</culinary/wp-json/wp/v2/posts/2166//em></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><strong><a href=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//12976974_10206194468719915_5372741072308767714_o.jpg/culinary/wp-json/wp/v2/posts/2166/"><img decoding=/culinary/wp-json/wp/v2/posts/2166/"async/culinary/wp-json/wp/v2/posts/2166/" class=/culinary/wp-json/wp/v2/posts/2166/"size-medium wp-image-2171 alignleft lazyload/culinary/wp-json/wp/v2/posts/2166/" data-src=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//12976974_10206194468719915_5372741072308767714_o-240x300.jpg/culinary/wp-json/wp/v2/posts/2166/" alt=/culinary/wp-json/wp/v2/posts/2166/"/culinary/wp-json/wp/v2/posts/2166/" width=/culinary/wp-json/wp/v2/posts/2166/"240/culinary/wp-json/wp/v2/posts/2166/" height=/culinary/wp-json/wp/v2/posts/2166/"300/culinary/wp-json/wp/v2/posts/2166/" src=/culinary/wp-json/wp/v2/posts/2166/"data:image/culinary/wp-json/wp/v2/posts/2166//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2166/" style=/culinary/wp-json/wp/v2/posts/2166/"--smush-placeholder-width: 240px; --smush-placeholder-aspect-ratio: 240/culinary/wp-json/wp/v2/posts/2166//300;/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//></culinary/wp-json/wp/v2/posts/2166//a>Q: What is your favorite project that you have worked on so far?</culinary/wp-json/wp/v2/posts/2166//strong></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p>A: My favorite project was working for Normani from 5th Harmony at Coachella. It was a busy weekend but overall there were vibes and it was just a beautiful experience.</culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><b>Q: Who are some of the celebrities that you have had the opportunity/culinary/wp-json/wp/v2/posts/2166/u00a0to cook for?</culinary/wp-json/wp/v2/posts/2166//b></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p>A: Angelica Nwandu (CEO of Shaderoom), Diddy, Jude Demorest (from the TV show Star), and Dannell Ellerbe (Linebacker Philadelphia Eagles) just to name a few.</culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><img decoding=/culinary/wp-json/wp/v2/posts/2166/"async/culinary/wp-json/wp/v2/posts/2166/" class=/culinary/wp-json/wp/v2/posts/2166/"size-medium wp-image-2173 alignright lazyload/culinary/wp-json/wp/v2/posts/2166/" data-src=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//0301-chef-frank-brigtsen-culinary-class-2016-001-300x200.jpg/culinary/wp-json/wp/v2/posts/2166/" alt=/culinary/wp-json/wp/v2/posts/2166/"/culinary/wp-json/wp/v2/posts/2166/" width=/culinary/wp-json/wp/v2/posts/2166/"300/culinary/wp-json/wp/v2/posts/2166/" height=/culinary/wp-json/wp/v2/posts/2166/"200/culinary/wp-json/wp/v2/posts/2166/" src=/culinary/wp-json/wp/v2/posts/2166/"data:image/culinary/wp-json/wp/v2/posts/2166//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2166/" style=/culinary/wp-json/wp/v2/posts/2166/"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300/culinary/wp-json/wp/v2/posts/2166//200;/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><strong>Q: What did you learn at CJFCI that still impacts you today?</culinary/wp-json/wp/v2/posts/2166//strong></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p>A: I think that the skills and techniques that I was taught were very important to my success. Cooking is all about building flavor. One of the most impactful classes that I took was with Chef Frank Brigtsen. I learned a lot of great recipes and tips and trick about cooking.</culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p style=/culinary/wp-json/wp/v2/posts/2166/"text-align: left/culinary/wp-json/wp/v2/posts/2166/"><strong>Q: What advice would you like to share with young culinarians?<br /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n</culinary/wp-json/wp/v2/posts/2166//strong>A: Learn as much as you can, pay attention, ask questions, and always volunteer whenever you can. You can do anything that you put your mind to!</culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n<p><img decoding=/culinary/wp-json/wp/v2/posts/2166/"async/culinary/wp-json/wp/v2/posts/2166/" class=/culinary/wp-json/wp/v2/posts/2166/"size-medium wp-image-2172 aligncenter lazyload/culinary/wp-json/wp/v2/posts/2166/" data-src=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//files/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//17191072_10208702284213735_6609411037566752895_n-240x300.jpg/culinary/wp-json/wp/v2/posts/2166/" alt=/culinary/wp-json/wp/v2/posts/2166/"/culinary/wp-json/wp/v2/posts/2166/" width=/culinary/wp-json/wp/v2/posts/2166/"240/culinary/wp-json/wp/v2/posts/2166/" height=/culinary/wp-json/wp/v2/posts/2166/"300/culinary/wp-json/wp/v2/posts/2166/" src=/culinary/wp-json/wp/v2/posts/2166/"data:image/culinary/wp-json/wp/v2/posts/2166//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2166/" style=/culinary/wp-json/wp/v2/posts/2166/"--smush-placeholder-width: 240px; --smush-placeholder-aspect-ratio: 240/culinary/wp-json/wp/v2/posts/2166//300;/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//></culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/n","protected":false},"excerpt":{"rendered":"<p>Chef Johnene Breaux graduated from ÐÓ°É´«Ã½ 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 [&hellip;]</culinary/wp-json/wp/v2/posts/2166//p>/culinary/wp-json/wp/v2/posts/2166/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-2166","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/2166///culinary/wp-json/wp/v2/posts/2166//yoast.com/culinary/wp-json/wp/v2/posts/2166//product/culinary/wp-json/wp/v2/posts/2166//yoast-seo-wordpress/culinary/wp-json/wp/v2/posts/2166// -->/culinary/wp-json/wp/v2/posts/2166/n<title>Alumni Spotlight: Johnene Breaux, B.S. &#039;16 - Chef John Folse Culinary Institute</culinary/wp-json/wp/v2/posts/2166//title>/culinary/wp-json/wp/v2/posts/2166/n<meta name=/culinary/wp-json/wp/v2/posts/2166/"robots/culinary/wp-json/wp/v2/posts/2166/" content=/culinary/wp-json/wp/v2/posts/2166/"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n<link rel=/culinary/wp-json/wp/v2/posts/2166/"canonical/culinary/wp-json/wp/v2/posts/2166/" href=/culinary/wp-json/wp/v2/posts/2166/"https:/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2166//culinary/culinary/wp-json/wp/v2/posts/2166//2018/culinary/wp-json/wp/v2/posts/2166//06/culinary/wp-json/wp/v2/posts/2166//29/culinary/wp-json/wp/v2/posts/2166//alumni-spotlight-johnene-breaux-b-s-16/culinary/wp-json/wp/v2/posts/2166///culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n<meta property=/culinary/wp-json/wp/v2/posts/2166/"og:locale/culinary/wp-json/wp/v2/posts/2166/" content=/culinary/wp-json/wp/v2/posts/2166/"en_US/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n<meta property=/culinary/wp-json/wp/v2/posts/2166/"og:type/culinary/wp-json/wp/v2/posts/2166/" content=/culinary/wp-json/wp/v2/posts/2166/"article/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n<meta property=/culinary/wp-json/wp/v2/posts/2166/"og:title/culinary/wp-json/wp/v2/posts/2166/" content=/culinary/wp-json/wp/v2/posts/2166/"Alumni Spotlight: Johnene Breaux, B.S. &#039;16 - Chef John Folse Culinary Institute/culinary/wp-json/wp/v2/posts/2166/" /culinary/wp-json/wp/v2/posts/2166//>/culinary/wp-json/wp/v2/posts/2166/n<meta property=/culinary/wp-json/wp/v2/posts/2166/"og:description/culinary/wp-json/wp/v2/posts/2166/" content=/culinary/wp-json/wp/v2/posts/2166/"Chef Johnene Breaux graduated from ÐÓ°É´«Ã½ in 2016. 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