{"id":10078,"date":"2025-11-03T10:33:52","date_gmt":"2025-11-03T16:33:52","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=10078"},"modified":"2025-11-03T10:33:52","modified_gmt":"2025-11-03T16:33:52","slug":"chef-john-folse-culinary-institute-to-host-celebrity-alumnus-chef-for-annual-fundraising-event","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2025\/11\/03\/chef-john-folse-culinary-institute-to-host-celebrity-alumnus-chef-for-annual-fundraising-event\/","title":{"rendered":"Chef John Folse Culinary Institute to Host Celebrity Alumnus Chef for Annual Fundraising Event"},"content":{"rendered":"<p><span style=\"font-weight: 400\">THIBODAUX, La. \u2013 ÐÓ°É´«Ã½\u2019s Chef John Folse Culinary Institute is set to host its annual Celebrating Our Chefs event, featuring celebrity Chef Michael Gulotta, a distinguished CJFCI alumnus and James Beard finalist, on Thursday, Nov. 13, starting at 6 p.m.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Chef Gulotta will work alongside the Institute\u2019s study-abroad chefs, bringing inspiration from France, Italy, Africa and Spain into a multi-course dinner with expertly paired wines, live demonstrations and a behind-the-scenes look at the creativity and skill of the Institute&#8217;s students and alumni.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Funds raised from this event will support student scholarships, study-abroad experiences, professional development and facility enhancements, helping students gain technical skills, global perspective and leadership experience needed for success in the world of hospitality and culinary arts.<\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201cIt\u2019s always an incredible evening to remember. When you think it can\u2019t be done, somehow, each year outperforms the previous. It is amazing to see the top chefs from the region, of course trained here, mentor our students. This event truly provides career-changing opportunities by giving our top students chef training at the finest culinary sites worldwide so that they will be the chefs returning to teach and prepare in the years to come,\u201d said Maria B. Cruse, MD, ÐÓ°É´«Ã½ Culinary Guild member, honorary culinary faculty member and Thibodaux psychiatrist.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Born and raised in New Orleans, Chef Michael Gulotta is a proud graduate of the Chef John Folse Culinary Institute and a five-time James Beard Award semi-finalist. After training in Italy and Germany, he returned home to help rebuild New Orleans\u2019 culinary scene and went on to open the acclaimed restaurants MoPho and Maypop.<\/span><\/p>\n<p><span style=\"font-weight: 400\">His newest and most personal venture, TANA, blends his Sicilian heritage with techniques from Italy\u2019s Ligurian coast. Located in Old Metairie, the restaurant showcases handmade pastas, table-side presentations and refined Italian classics reimagined through a Southern lens. Named one of Food &amp; Wine\u2019s \u201cBest New Chefs,\u201d Chef Gulotta continues to celebrate Louisiana\u2019s flavors with global depth and creativity.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Joining Chef Gulotta will be Michelle Gueydan, a certified Sommelier whose career spans fine dining, education and hospitality consulting. A New Orleans native and Dominican High alumna, Michelle discovered her passion for wine after an early career in politics and international event management with employers including Quincy Jones and Joseph Robert. Certified through the Court of Master Sommeliers, WSET and the Sake Professional Course, her career spans roles at The Inn at Little Washington, Arista Winery and Bywater American Bistro.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Today, Gueydan owns and leads VinoSolutions, LLC, offering consulting, education and cellar management in addition to co-hosting monthly wine dinners at Rosedale. She also founded the New Orleans Wine Professional certification program to educate and inspire hospitality professionals. At the Celebrating Our Chefs event, Gueydan will thoughtfully pair wine selections that complement Chef Michael Gullotta\u2019s menu.<\/span><\/p>\n<p><span style=\"font-weight: 400\">For the event, there will also be a virtual silent auction featuring unique items and experiences. To learn more or shop the silent auction, visit<\/span> <a href=\"https:\/\/www.nicholls.edu\/culinary\/chefs\/\"><span style=\"font-weight: 400\">www.nicholls.edu\/culinary\/chefs<\/span><\/a><span style=\"font-weight: 400\">.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Since 2005, Chef John Folse Culinary Institute has sent 68 students to the summer <\/span><span style=\"font-weight: 400\">training course in Lyon, France. Graduates of both CJFCI and the Alliance programs are now <\/span><span style=\"font-weight: 400\">working at prestigious operations across the country and internationally including Commander\u2019s Palace and Tana in Louisiana, Eunice in Houston, Texas, Borroco in Montreal, Canada, and The Ritz Carlton in Naples, Florida.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">To learn more about Chef John Folse Culinary Institute, visit <\/span><a href=\"https:\/\/www.nicholls.edu\/culinary\/\"><span style=\"font-weight: 400\">www.nicholls.edu\/culinary<\/span><\/a><span style=\"font-weight: 400\">.\u00a0<\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400\">Monday, November 3, 2025<\/span><\/p>\n<p><b>MEDIA CONTACT: <\/b><span style=\"font-weight: 400\">Payton Suire<\/span><\/p>\n<p><span style=\"font-weight: 400\">Media Relations &amp; Publications Coordinator,\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">985.448.4141<\/span><span style=\"font-weight: 400\"> or <\/span><a href=\"mailto:payton.suire@nicholls.edu\"><span style=\"font-weight: 400\">payton.suire@nicholls.edu<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. \u2013 ÐÓ°É´«Ã½\u2019s Chef John Folse Culinary Institute is set to host its annual Celebrating Our Chefs event, featuring celebrity Chef Michael Gulotta, a distinguished CJFCI alumnus and James Beard finalist, on Thursday, Nov. 13, starting at 6 p.m.\u00a0 Chef Gulotta will work alongside the Institute\u2019s study-abroad chefs, bringing inspiration from France, [&hellip;]<\/p>\n","protected":false},"author":140,"featured_media":10079,"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":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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