{"id":2371,"date":"2018-10-12T11:59:28","date_gmt":"2018-10-12T16:59:28","guid":{"rendered":"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//?p=2371"},"modified":"2018-10-12T11:59:28","modified_gmt":"2018-10-12T16:59:28","slug":"alumni-spotlight-blaine-guillot-a-s-99","status":"publish","type":"post","link":"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//12/culinary/wp-json/wp/v2/posts/2371//alumni-spotlight-blaine-guillot-a-s-99/culinary/wp-json/wp/v2/posts/2371//","title":{"rendered":"Alumni Spotlight: Blaine Guillot, A.S. &#8217;99"},"content":{"rendered":"<p><a href=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//425725_181972505237744_1433616177_n.jpg/culinary/wp-json/wp/v2/posts/2371/"><img fetchpriority=/culinary/wp-json/wp/v2/posts/2371/"high/culinary/wp-json/wp/v2/posts/2371/" decoding=/culinary/wp-json/wp/v2/posts/2371/"async/culinary/wp-json/wp/v2/posts/2371/" class=/culinary/wp-json/wp/v2/posts/2371/"size-medium wp-image-2373 aligncenter/culinary/wp-json/wp/v2/posts/2371/" src=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//425725_181972505237744_1433616177_n-200x300.jpg/culinary/wp-json/wp/v2/posts/2371/" alt=/culinary/wp-json/wp/v2/posts/2371/"/culinary/wp-json/wp/v2/posts/2371/" width=/culinary/wp-json/wp/v2/posts/2371/"200/culinary/wp-json/wp/v2/posts/2371/" height=/culinary/wp-json/wp/v2/posts/2371/"300/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//></culinary/wp-json/wp/v2/posts/2371//a></culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p style=/culinary/wp-json/wp/v2/posts/2371/"text-align: center/culinary/wp-json/wp/v2/posts/2371/"><em>Chef Blaine Guillot graduated from ÐÓ°É´«Ã½ 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 ÐÓ°É´«Ã½ so that he could learn more about the cooking traditions and cuisine of South Louisiana. He said that he wanted to be able to show people the importance of cajun and creole cuisine and preserving its history. Guillot was named one of the Best Chef&#8217;s of Louisiana by the ACF in 2012 and has catered events for a wide variety of clientele during his time at the Beau Rivage and Lindy Boggs Hospital./culinary/wp-json/wp/v2/posts/2371/u00a0</culinary/wp-json/wp/v2/posts/2371//em></culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><strong><a href=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//529736_224826584285669_114246705_n.jpg/culinary/wp-json/wp/v2/posts/2371/"><img decoding=/culinary/wp-json/wp/v2/posts/2371/"async/culinary/wp-json/wp/v2/posts/2371/" class=/culinary/wp-json/wp/v2/posts/2371/"size-medium wp-image-2374 alignleft lazyload/culinary/wp-json/wp/v2/posts/2371/" data-src=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//529736_224826584285669_114246705_n-225x300.jpg/culinary/wp-json/wp/v2/posts/2371/" alt=/culinary/wp-json/wp/v2/posts/2371/"/culinary/wp-json/wp/v2/posts/2371/" width=/culinary/wp-json/wp/v2/posts/2371/"225/culinary/wp-json/wp/v2/posts/2371/" height=/culinary/wp-json/wp/v2/posts/2371/"300/culinary/wp-json/wp/v2/posts/2371/" src=/culinary/wp-json/wp/v2/posts/2371/"data:image/culinary/wp-json/wp/v2/posts/2371//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2371/" style=/culinary/wp-json/wp/v2/posts/2371/"--smush-placeholder-width: 225px; --smush-placeholder-aspect-ratio: 225/culinary/wp-json/wp/v2/posts/2371//300;/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//></culinary/wp-json/wp/v2/posts/2371//a>Q: What is your current job like?<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n</culinary/wp-json/wp/v2/posts/2371//strong>A:/culinary/wp-json/wp/v2/posts/2371/u00a0I currently manage a staff of 18 and I am responsible for the cafeteria food, patient food and managing monthly budgets.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><b>Q: What is your favorite project that you have worked on so far?</culinary/wp-json/wp/v2/posts/2371//b><img decoding=/culinary/wp-json/wp/v2/posts/2371/"async/culinary/wp-json/wp/v2/posts/2371/" class=/culinary/wp-json/wp/v2/posts/2371/"size-medium wp-image-2375 alignright lazyload/culinary/wp-json/wp/v2/posts/2371/" data-src=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//17903816_1038910919543894_5587956883205546131_n-225x300.jpg/culinary/wp-json/wp/v2/posts/2371/" alt=/culinary/wp-json/wp/v2/posts/2371/"/culinary/wp-json/wp/v2/posts/2371/" width=/culinary/wp-json/wp/v2/posts/2371/"225/culinary/wp-json/wp/v2/posts/2371/" height=/culinary/wp-json/wp/v2/posts/2371/"300/culinary/wp-json/wp/v2/posts/2371/" src=/culinary/wp-json/wp/v2/posts/2371/"data:image/culinary/wp-json/wp/v2/posts/2371//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2371/" style=/culinary/wp-json/wp/v2/posts/2371/"--smush-placeholder-width: 225px; --smush-placeholder-aspect-ratio: 225/culinary/wp-json/wp/v2/posts/2371//300;/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//><br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/nA:/culinary/wp-json/wp/v2/posts/2371/u00a0My favorite project I have worked on was remodeling and designing the hospital cafeteria in 2011.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><b>Q: Where was your favorite internship when you were in school?<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n</culinary/wp-json/wp/v2/posts/2371//b>A:/culinary/wp-json/wp/v2/posts/2371/u00a0Learning from the chef at Les Jardin Du Lac in France was a really unique experience.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><b>Q:/culinary/wp-json/wp/v2/posts/2371/u00a0</culinary/wp-json/wp/v2/posts/2371//b><span style=/culinary/wp-json/wp/v2/posts/2371/"font-family: georgia, palatino, serif/culinary/wp-json/wp/v2/posts/2371/"><span style=/culinary/wp-json/wp/v2/posts/2371/"font-family: georgia, palatino, serif/culinary/wp-json/wp/v2/posts/2371/"><b>How important/culinary/wp-json/wp/v2/posts/2371/u00a0do you think that culinary school was to your success?</culinary/wp-json/wp/v2/posts/2371//b></culinary/wp-json/wp/v2/posts/2371//span></culinary/wp-json/wp/v2/posts/2371//span><br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/nA: CJFCI show me lots of things that I did not know and introduced me to people from around the world that I am still friends with today.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><img decoding=/culinary/wp-json/wp/v2/posts/2371/"async/culinary/wp-json/wp/v2/posts/2371/" class=/culinary/wp-json/wp/v2/posts/2371/"size-medium wp-image-2376 alignleft lazyload/culinary/wp-json/wp/v2/posts/2371/" data-src=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//files/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//37161167_1443471925754456_2185733041895243776_n-225x300.jpg/culinary/wp-json/wp/v2/posts/2371/" alt=/culinary/wp-json/wp/v2/posts/2371/"/culinary/wp-json/wp/v2/posts/2371/" width=/culinary/wp-json/wp/v2/posts/2371/"225/culinary/wp-json/wp/v2/posts/2371/" height=/culinary/wp-json/wp/v2/posts/2371/"300/culinary/wp-json/wp/v2/posts/2371/" src=/culinary/wp-json/wp/v2/posts/2371/"data:image/culinary/wp-json/wp/v2/posts/2371//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/culinary/wp-json/wp/v2/posts/2371/" style=/culinary/wp-json/wp/v2/posts/2371/"--smush-placeholder-width: 225px; --smush-placeholder-aspect-ratio: 225/culinary/wp-json/wp/v2/posts/2371//300;/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//></culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><b>Q:/culinary/wp-json/wp/v2/posts/2371/u00a0</culinary/wp-json/wp/v2/posts/2371//b><span style=/culinary/wp-json/wp/v2/posts/2371/"font-family: georgia, palatino, serif/culinary/wp-json/wp/v2/posts/2371/"><b>What was the most impactful class that you took?</culinary/wp-json/wp/v2/posts/2371//b></culinary/wp-json/wp/v2/posts/2371//span><br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/nA: The most impactful class that I took with Bistro. Bistro really showed us how to run and operate a restaurant from the back of the house and the front of the house.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><strong>Q: What is some advice you would like to share with young culinarians?<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n</culinary/wp-json/wp/v2/posts/2371//strong>A: Make sure you have a love for food because this is a demanding industry that takes a lot of dedication. Also, more students should know that you should work your way to the top and learn from all the other positions of the kitchen first.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>&nbsp;</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>&nbsp;</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>&nbsp;</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p><strong>River Parish Creole Tomato Salad<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/nBy: Chef Blaine Guillot</culinary/wp-json/wp/v2/posts/2371//strong></culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>Ingredients:<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n10 Fresh Creole Tomatoes<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n1lb Fresh Mozzarella Cheese<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/nFresh Basil</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>Dressing:<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n/culinary/wp-json/wp/v2/posts/2371/u00bd Cup Olive Oil<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n/culinary/wp-json/wp/v2/posts/2371/u00bc Cup Balsamic vinegar<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n1 teaspoon honey<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n1 teaspoon Dijon Mustard<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n1 Shallot Minced<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n1 Clove Garlic Minced<br /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n/culinary/wp-json/wp/v2/posts/2371/u00bc Steen/culinary/wp-json/wp/v2/posts/2371/u2019s Cane Syrup</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>Directions: Combine the olive oil, balsamic vinegar, honey, Dijon Mustard, Cane Syrup, shallots, garlic, salt and pepper together in a glass jar with a lid./culinary/wp-json/wp/v2/posts/2371/u00a0/culinary/wp-json/wp/v2/posts/2371/u00a0 Shake vigorously until thoroughly combined.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n<p>Place 3 slices of Fresh Creole Tomato with a slice of Fresh Mozzarella Cheese over each tomato and a slice of basil and drizzle with the dressing and enjoy.</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/n","protected":false},"excerpt":{"rendered":"<p>Chef Blaine Guillot graduated from ÐÓ°É´«Ã½ 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 ÐÓ°É´«Ã½ so that he could learn more about the cooking traditions and cuisine of South Louisiana. He said that he wanted [&hellip;]</culinary/wp-json/wp/v2/posts/2371//p>/culinary/wp-json/wp/v2/posts/2371/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-2371","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/2371///culinary/wp-json/wp/v2/posts/2371//yoast.com/culinary/wp-json/wp/v2/posts/2371//product/culinary/wp-json/wp/v2/posts/2371//yoast-seo-wordpress/culinary/wp-json/wp/v2/posts/2371// -->/culinary/wp-json/wp/v2/posts/2371/n<title>Alumni Spotlight: Blaine Guillot, A.S. &#039;99 - Chef John Folse Culinary Institute</culinary/wp-json/wp/v2/posts/2371//title>/culinary/wp-json/wp/v2/posts/2371/n<meta name=/culinary/wp-json/wp/v2/posts/2371/"robots/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<link rel=/culinary/wp-json/wp/v2/posts/2371/"canonical/culinary/wp-json/wp/v2/posts/2371/" href=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//12/culinary/wp-json/wp/v2/posts/2371//alumni-spotlight-blaine-guillot-a-s-99/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:locale/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"en_US/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:type/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"article/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:title/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"Alumni Spotlight: Blaine Guillot, A.S. &#039;99 - Chef John Folse Culinary Institute/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:description/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"Chef Blaine Guillot graduated from ÐÓ°É´«Ã½ 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 ÐÓ°É´«Ã½ so that he could learn more about the cooking traditions and cuisine of South Louisiana. He said that he wanted [&hellip;]/culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:url/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"https:/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371//www.nicholls.edu/culinary/wp-json/wp/v2/posts/2371//culinary/culinary/wp-json/wp/v2/posts/2371//2018/culinary/wp-json/wp/v2/posts/2371//10/culinary/wp-json/wp/v2/posts/2371//12/culinary/wp-json/wp/v2/posts/2371//alumni-spotlight-blaine-guillot-a-s-99/culinary/wp-json/wp/v2/posts/2371///culinary/wp-json/wp/v2/posts/2371/" /culinary/wp-json/wp/v2/posts/2371//>/culinary/wp-json/wp/v2/posts/2371/n<meta property=/culinary/wp-json/wp/v2/posts/2371/"og:site_name/culinary/wp-json/wp/v2/posts/2371/" content=/culinary/wp-json/wp/v2/posts/2371/"Chef John Folse Culinary Institute/culinary/wp-json/wp/v2/posts/2371/" 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