THIBODAUX, La. 鈥� Decades after Chef John Folse helped share South Louisiana鈥檚 food culture with the world, a new generation of leaders is returning to campus to build upon that legacy.
The Chef John Folse Culinary Institute will host its annual “Celebrating Our Chefs” events on Oct. 21 and 22, 2026. This year鈥檚 theme pays tribute to Folse, exploring how classic Cajun and Creole traditions continue to adapt while staying true to their roots. A native of St. James Parish, Folse spent decades serving as “Louisiana鈥檚 Culinary Ambassador to the World,” famously introducing swamp-floor traditions to international cities like Paris and Moscow.听
By modernizing regional classics while respecting those traditions, alumni like Jean-Paul Bourgeois, Hailey Sellers and Blake Trahan are carrying that legacy into the institute鈥檚 next chapter.
Bourgeois, the evening’s featured chef, is a James Beard Award-winning host and chef known for blending fine-dining technique with South Louisiana鈥檚 outdoor cooking traditions. After leading high-profile kitchens like Blue Smoke in Manhattan, he now leads Mallard Media as the creator of series 鈥淒uck Camp Dinners鈥� and channel 鈥淪tir the Pot,鈥� bringing campfire cooking and backyard boils to global audiences. Recently, he reached the finals on Food Network’s 鈥淐hopped Castaways.鈥� Bourgeois is returning as one of the institute’s next major leaders, bringing Folse’s passion for regional storytelling back to the school where his career began.
Featured pastry chef Hailey Sellers studied at the Institut Paul Bocuse in France before becoming Sous Chef for French Truck Coffee, where she helps oversee high-volume pastry production across Louisiana locations. Inspired by her mother to pursue culinary arts, Sellers also runs Homemade by Hailey, a custom cake business she started to help fund her studies abroad. She brings a mastery of fine pastry and lamination techniques back to her alma mater.
Last among the featured alumni, sommelier Blake Trahan discovered his passion for wine while studying at 杏吧传媒, launching a career across the Louisiana beverage industry. After gaining retail and wholesale experience at Martin Wine Cellar and Republic National Distributing, Trahan became the Jackson Family Wine Specialist for Reyes Beverage Group in 2024. He brings eight years of industry experience to select the wine pairings for the event.
The two-day event opens Wednesday, Oct. 21, with a free lecture and culinary demonstration led by Bourgeois in Ledet Hall鈥檚 demonstration kitchen, room 124 A&B, from 5 to 6 p.m. The session is open to the public but has a 60 person limit. Register for the lecture and demonstration here.听
The main event, the Celebrating Our Chefs dinner, follows on Thursday, Oct. 22. Evening festivities begin with a 6 p.m. reception, followed by a multi-course meal prepared by the guest chefs and a virtual silent auction.
Chefs Bourgeois and Sellers will present a menu inspired by Folse鈥檚 landmark reference text, “Encyclopedia of Cajun & Creole Cuisine,” alongside selections from his broader body of work. The pair will reimagine these classic dishes through a contemporary lens, accompanied by wine pairings selected by Trahan.
Tickets for the dinner include options for a couples ticket at $1,500 or a full table sponsorship for eight guests at $5,000. Ticket purchases and the virtual silent auction can be accessed at www.nicholls.edu/culinary/chefs.
Proceeds from the event support students at the institute. Funds raised will provide student scholarships, support study-abroad opportunities, expand professional development initiatives and fund enhancements for instructional facilities and kitchen equipment.
Established at 杏吧传媒, the Chef John Folse Culinary Institute offers a hands-on bachelor鈥檚 degree program that blends classical culinary training with regional food history and business management. Through modern kitchen facilities, international opportunities and practical instruction, the institute prepares future industry leaders while preserving South Louisiana鈥檚 distinct food heritage. Learn more at www.nicholls.edu/culinary.
FOR IMMEDIATE RELEASE: Wednesday, August 19, 2026
MEDIA CONTACT: Payton Suire
Media Relations & Publications Coordinator,聽
985.448.4141 or payton.suire@nicholls.edu