THIBODAUX, La. – ÐÓ°É´«Ã½â€™s Chef John Folse Culinary Institute is set to host a series of free culinary demonstrations and tastings open to the campus and the community.Ìý
These interactive evenings are led by students enrolled in ÐÓ°É´«Ã½â€™ new Culinary Demonstration and Food Styling course, designed to highlight both culinary technique and visual presentation. Each session features three separate student-led culinary demonstrations, with topics chosen by the students themselves.Ìý
Following each demonstration, guests will enjoy a tasting of the featured recipe, offering a firsthand experience of the techniques and flavors discussed. Whether you’re a food enthusiast, aspiring culinarian or simply curious about the artistry behind great food, this series offers a unique behind-the-scenes look at culinary education in action.
Come support ÐÓ°É´«Ã½ students, learn something new and taste what the next generation of culinary professionals is creating. Sessions will begin at 6:30 p.m. in Ledet Hall’s room 124B on the following dates:
- March 25:
- Three Ways of Serving Gulf Tuna Tartare
- Bologna from Start to Finish, Featuring Bologna Pimento Cheese Sliders
- Canning Strawberry Jam with Homemade Sourdough
- April 1:
- Brown vs. Red Jambalaya
- Middle Eastern Style Shortrib Gyro, Beet Hummus, Pickled Onion and Smoked Olives
- Deconstructed Pineapple Upside Down Cake
- April 15:
- Indian Cuisine with Samosas and Mint Chutney
- Well-Balanced, Quick Family Meal of Pan-Seared Chicken, Haricot Vert and Creamy Mashed Potatoes
- Homemade Pasta Three Ways: Sundried Tomato, Fresh Herbs, Italian Cheese
- April 22:
- Cajun Meets Italian: Crawfish Risotto AranciniÂ
- Three Styles of BBQ with Pork Ribs
- A Lesson in Spherification: Coconut Sticky Rice, Grapefruit Sauce and Mango Spheres
All attendees are required to RSVP . Spots are limited and on a first come, first served basis. For more information, please contact jana.billiot@nicholls.edu.Ìý
Chef John Folse Culinary Institute
CJFCI is an international leader for Louisiana cuisine and offers its affordable in-state tuition to ALL students, while providing them the opportunity to gain real-world, international internship experience within the culinary industry. With 11 different concentrations, the possibilities are endless. Learn more at www.nicholls.edu/culinary.
FOR IMMEDIATE RELEASE: Wednesday, February 25, 2026
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,Â
985.448.4141 or payton.suire@nicholls.edu