THIBODAUX — More than a dozen distinguished alumni of the Chef John Folse Culinary Institute will take questions about working in the restaurant industry during ÐÓ°É´«Ã½â€™s first culinary career panel, scheduled for 6 p.m. Monday, Oct. 6 at the ÐÓ°É´«Ã½ soccer field pavilion.
The event is being hosted by the Chef John Folse Culinary Institute, the ÐÓ°É´«Ã½ Alumni Federation, the ÐÓ°É´«Ã½ Office of Career Services, the Louisiana Restaurant Association and Spahr’s Restaurant.
The panel will feature an informal question and answer session with ÐÓ°É´«Ã½ culinary alumni who have gone on to exciting careers in the restaurant industry. Panel members include Michael Gulotta, chef/owner of MoPho in New Orleans; Drake Leonards, sous chef at Chef John Besh’s Lüke in New Orleans; Kelly Boffone, chef/owner of The PeaceBaker in Metairie; Holly Goetting, executive chef at Charlie G’s in Lafayette; Megan Ordoyne, chef du cuisine at Café Adelaide and The Swizzle Stick Bar in New Orleans; Greg Doucet, executive chef at Jolie’s Louisiana Bistro in Lafayette; Ben Thibodaux, chef at Tableau in New Orleans; and more. Food will be provided, and attendees will have a chance to network with and learn from current students and working alumni of the culinary institute.
ÐÓ°É´«Ã½ culinary students, prospective culinary students and culinary alumni are invited to attend. Admission is free — just show your Colonel Card or high school ID when you sign in.
For more information on the culinary career panel or the Chef John Folse Culinary Institute call 985-448-4091 or visit www.nicholls.edu/culinary.