{"id":10206,"date":"2026-05-11T14:37:15","date_gmt":"2026-05-11T19:37:15","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=10206"},"modified":"2026-05-15T10:30:04","modified_gmt":"2026-05-15T15:30:04","slug":"nicholls-alumnus-chef-jean-paul-bourgeois-nominated-for-james-beard-award-and-stars-in-food-networks-chopped-castaways","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2026\/05\/11\/nicholls-alumnus-chef-jean-paul-bourgeois-nominated-for-james-beard-award-and-stars-in-food-networks-chopped-castaways\/","title":{"rendered":"ÐÓ°É´«Ã½ Alumnus Chef Jean-Paul Bourgeois Nominated for James Beard Award and Stars in Food Network\u2019s &#8220;Chopped Castaways\u201d"},"content":{"rendered":"<div class=\"ose- ose-uid-5cadc21255c193cdc272af9b8a31cc27 ose-embedpress-responsive\" style=\"width:800px; height:550px; max-height:550px; max-width:100%; display:inline-block;\" data-embed-type=\"Facebook\"><iframe allowFullScreen=\"true\" class=\"embera-facebook-iframe-5cadc lazyload\" data-src=\"https:\/\/www.facebook.com\/plugins\/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fwatch%2F%3Fv%3D1067752345704649&width=800&height=550&show_text=true\" width=\"800\" height=\"550\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" data-load-mode=\"1\"><\/iframe><\/div>\n<p>THIBODAUX, La. \u2013 Chef Jean-Paul Bourgeois, a graduate of the Chef John Folse Culinary Institute at ÐÓ°É´«Ã½, has earned a <a href=\"https:\/\/www.jamesbeard.org\/stories\/james-beard-media-award-nominees-2026\">2026 James Beard Foundation Broadcast Media Award<\/a> nomination for his series <a href=\"https:\/\/www.instagram.com\/duckcampdinners\/\">\u201cDuck Camp Dinners\u201d<\/a> and is set to compete on a new Food Network series, <a href=\"https:\/\/www.foodnetwork.com\/shows\/chopped-castaways\">\u201cChopped Castaways.\u201d<\/a><\/p>\n<p>Premiering Tuesday, May 12, the competition features Bourgeois and 11 other chefs stranded on a remote island, where they must cook beachside with limited resources for a $100,000 grand prize.<\/p>\n<p>Bourgeois spent over a decade in high-end kitchens in New York and California before pivoting to digital storytelling and food journalism. \u201cDuck Camp Dinners\u201d is currently in its fourth season, documenting the relationship between Louisiana\u2019s hunting culture and environmental conservation. Bourgeois combines professional culinary technique with the outdoor traditions of his hometown, Thibodaux. The series airs across several platforms, including <a href=\"https:\/\/www.outdooramerica.com\/series\/ZgozzubOF7zs-duck-camp-dinners?channel=lifestyle\">Outdoor America<\/a> and <a href=\"https:\/\/tubitv.com\/series\/300016110\/duck-camp-dinners?start=true&amp;tracking=google-feed&amp;utm_source=google-feed\">Tubi<\/a>.<\/p>\n<p>\u201cJean-Paul\u2019s journey from our kitchens to the national stage is a testament to the versatility of a ÐÓ°É´«Ã½ education,&#8221; said Amelie Zeringue, department head of the Chef John Folse Culinary Institute. &#8220;He isn&#8217;t just a talented chef; he is a storyteller who uses his platform to honor Louisiana\u2019s traditions and advocate for our environment. We are incredibly proud to see him recognized by the James Beard Foundation and to watch him compete on &#8216;Chopped Castaways&#8217;.\u201d<br \/>\n<b><\/b><\/p>\n<p><b>About Chef John Folse Culinary Institute<\/b><br \/>\nThe Chef John Folse Culinary Institute at ÐÓ°É´«Ã½ is dedicated to the preservation of Louisiana\u2019s rich culinary history and the education of the next generation of hospitality leaders. Offering the only four-year Bachelor of Science in Culinary Arts in Louisiana, the Institute provides students with a comprehensive education in the art and business of food.<br \/>\n<b><\/b><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b>Monday, May 11, 2026<br \/>\n<b>MEDIA CONTACT: <\/b>Payton Suire<br \/>\nMedia Relations &amp; Publications Coordinator,<br \/>\n985.448.4141 or <a href=\"mailto:payton.suire@nicholls.edu\">payton.suire@nicholls.edu<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. \u2013 Chef Jean-Paul Bourgeois, a graduate of the Chef John Folse Culinary Institute at ÐÓ°É´«Ã½, has earned a 2026 James Beard Foundation Broadcast Media Award nomination for his series \u201cDuck Camp Dinners\u201d and is set to compete on a new Food Network series, \u201cChopped Castaways.\u201d Premiering Tuesday, May 12, the competition [&hellip;]<\/p>\n","protected":false},"author":140,"featured_media":6598,"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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