{"id":10206,"date":"2026-05-11T14:37:15","date_gmt":"2026-05-11T19:37:15","guid":{"rendered":"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//?p=10206"},"modified":"2026-06-18T14:05:14","modified_gmt":"2026-06-18T19:05:14","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:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//11/news/wp-json/wp/v2/posts/10206//nicholls-alumnus-chef-jean-paul-bourgeois-nominated-for-james-beard-award-and-stars-in-food-networks-chopped-castaways/news/wp-json/wp/v2/posts/10206//","title":{"rendered":"ÐÓ°É´«Ã½ Alumnus Chef Jean-Paul Bourgeois Nominated for James Beard Award and Stars in Food Network/news/wp-json/wp/v2/posts/10206/u2019s &#8220;Chopped Castaways/news/wp-json/wp/v2/posts/10206/u201d"},"content":{"rendered":"<div class=/news/wp-json/wp/v2/posts/10206/"ose-facebook ose-uid-5cadc21255c193cdc272af9b8a31cc27 ose-embedpress-responsive/news/wp-json/wp/v2/posts/10206/" style=/news/wp-json/wp/v2/posts/10206/"width:500px; height:300px; max-height:300px; max-width:100%; display:inline-block;/news/wp-json/wp/v2/posts/10206/" data-embed-type=/news/wp-json/wp/v2/posts/10206/"Facebook/news/wp-json/wp/v2/posts/10206/"><div id=/news/wp-json/wp/v2/posts/10206/"fb-root/news/wp-json/wp/v2/posts/10206/"></news/wp-json/wp/v2/posts/10206//div><script async=/news/wp-json/wp/v2/posts/10206/"1/news/wp-json/wp/v2/posts/10206/" defer=/news/wp-json/wp/v2/posts/10206/"1/news/wp-json/wp/v2/posts/10206/" crossorigin=/news/wp-json/wp/v2/posts/10206/"anonymous/news/wp-json/wp/v2/posts/10206/" src=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//connect.facebook.net/news/wp-json/wp/v2/posts/10206//en_US/news/wp-json/wp/v2/posts/10206//sdk.js#xfbml=1&amp;version=v25.0/news/wp-json/wp/v2/posts/10206/"></news/wp-json/wp/v2/posts/10206//script><div class=/news/wp-json/wp/v2/posts/10206/"fb-video/news/wp-json/wp/v2/posts/10206/" data-href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.facebook.com/news/wp-json/wp/v2/posts/10206//watch/news/wp-json/wp/v2/posts/10206//?v=1067752345704649/news/wp-json/wp/v2/posts/10206/" data-width=/news/wp-json/wp/v2/posts/10206/"500/news/wp-json/wp/v2/posts/10206/"><blockquote cite=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.facebook.com/news/wp-json/wp/v2/posts/10206//reel/news/wp-json/wp/v2/posts/10206//1067752345704649/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206/" class=/news/wp-json/wp/v2/posts/10206/"fb-xfbml-parse-ignore/news/wp-json/wp/v2/posts/10206/"><a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.facebook.com/news/wp-json/wp/v2/posts/10206//reel/news/wp-json/wp/v2/posts/10206//1067752345704649/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206/"></news/wp-json/wp/v2/posts/10206//a><p>Just when you think you&#039;ve seen it all on #Chopped, we go ahead and do something like this /news/wp-json/wp/v2/posts/10206/ud83c/news/wp-json/wp/v2/posts/10206/udfdd/news/wp-json/wp/v2/posts/10206/ufe0f/news/wp-json/wp/v2/posts/10206/ud83d/news/wp-json/wp/v2/posts/10206/ude35/news/wp-json/wp/v2/posts/10206/u200d/news/wp-json/wp/v2/posts/10206/ud83d/news/wp-json/wp/v2/posts/10206/udcab#ChoppedCastaways starts TUESDAY &#064; 9|8c!</news/wp-json/wp/v2/posts/10206//p>Posted by <a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.facebook.com/news/wp-json/wp/v2/posts/10206//FoodNetwork/news/wp-json/wp/v2/posts/10206/">Food Network</news/wp-json/wp/v2/posts/10206//a> on Friday, May 8, 2026</news/wp-json/wp/v2/posts/10206//blockquote></news/wp-json/wp/v2/posts/10206//div></news/wp-json/wp/v2/posts/10206//div>/news/wp-json/wp/v2/posts/10206/n<p>THIBODAUX, La. /news/wp-json/wp/v2/posts/10206/u2013 Chef Jean-Paul Bourgeois, a graduate of the Chef John Folse Culinary Institute at ÐÓ°É´«Ã½, has earned a <a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.jamesbeard.org/news/wp-json/wp/v2/posts/10206//stories/news/wp-json/wp/v2/posts/10206//james-beard-media-award-nominees-2026/news/wp-json/wp/v2/posts/10206/">2026 James Beard Foundation Broadcast Media Award</news/wp-json/wp/v2/posts/10206//a> nomination for his series <a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.instagram.com/news/wp-json/wp/v2/posts/10206//duckcampdinners/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206/">/news/wp-json/wp/v2/posts/10206/u201cDuck Camp Dinners/news/wp-json/wp/v2/posts/10206/u201d</news/wp-json/wp/v2/posts/10206//a> and is set to compete on a new Food Network series, <a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.foodnetwork.com/news/wp-json/wp/v2/posts/10206//shows/news/wp-json/wp/v2/posts/10206//chopped-castaways/news/wp-json/wp/v2/posts/10206/">/news/wp-json/wp/v2/posts/10206/u201cChopped Castaways./news/wp-json/wp/v2/posts/10206/u201d</news/wp-json/wp/v2/posts/10206//a></news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/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.</news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n<p><img decoding=/news/wp-json/wp/v2/posts/10206/"async/news/wp-json/wp/v2/posts/10206/" class=/news/wp-json/wp/v2/posts/10206/"wp-image-10230 alignleft lazyload/news/wp-json/wp/v2/posts/10206/" data-src=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//wp-content/news/wp-json/wp/v2/posts/10206//uploads/news/wp-json/wp/v2/posts/10206//sites/news/wp-json/wp/v2/posts/10206//66/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//190220_BlueSmoke_7721-200x300.jpg/news/wp-json/wp/v2/posts/10206/" alt=/news/wp-json/wp/v2/posts/10206/"/news/wp-json/wp/v2/posts/10206/" width=/news/wp-json/wp/v2/posts/10206/"139/news/wp-json/wp/v2/posts/10206/" height=/news/wp-json/wp/v2/posts/10206/"209/news/wp-json/wp/v2/posts/10206/" 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https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//wp-content/news/wp-json/wp/v2/posts/10206//uploads/news/wp-json/wp/v2/posts/10206//sites/news/wp-json/wp/v2/posts/10206//66/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//190220_BlueSmoke_7721-1365x2048.jpg 1365w, https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//wp-content/news/wp-json/wp/v2/posts/10206//uploads/news/wp-json/wp/v2/posts/10206//sites/news/wp-json/wp/v2/posts/10206//66/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//190220_BlueSmoke_7721-scaled.jpg 1280w/news/wp-json/wp/v2/posts/10206/" data-sizes=/news/wp-json/wp/v2/posts/10206/"(max-width: 139px) 100vw, 139px/news/wp-json/wp/v2/posts/10206/" src=/news/wp-json/wp/v2/posts/10206/"data:image/news/wp-json/wp/v2/posts/10206//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/news/wp-json/wp/v2/posts/10206/" style=/news/wp-json/wp/v2/posts/10206/"--smush-placeholder-width: 139px; --smush-placeholder-aspect-ratio: 139/news/wp-json/wp/v2/posts/10206//209;/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>Bourgeois spent over a decade in high-end kitchens in New York and California before pivoting to digital storytelling and food journalism. /news/wp-json/wp/v2/posts/10206/u201cDuck Camp Dinners/news/wp-json/wp/v2/posts/10206/u201d is currently in its fourth season, documenting the relationship between Louisiana/news/wp-json/wp/v2/posts/10206/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=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.outdooramerica.com/news/wp-json/wp/v2/posts/10206//series/news/wp-json/wp/v2/posts/10206//ZgozzubOF7zs-duck-camp-dinners?channel=lifestyle/news/wp-json/wp/v2/posts/10206/">Outdoor America</news/wp-json/wp/v2/posts/10206//a> and <a href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//tubitv.com/news/wp-json/wp/v2/posts/10206//series/news/wp-json/wp/v2/posts/10206//300016110/news/wp-json/wp/v2/posts/10206//duck-camp-dinners?start=true&amp;tracking=google-feed&amp;utm_source=google-feed/news/wp-json/wp/v2/posts/10206/">Tubi</news/wp-json/wp/v2/posts/10206//a>.</news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n<p>/news/wp-json/wp/v2/posts/10206/u201cJean-Paul/news/wp-json/wp/v2/posts/10206/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/news/wp-json/wp/v2/posts/10206/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;./news/wp-json/wp/v2/posts/10206/u201d<br /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<b></news/wp-json/wp/v2/posts/10206//b></news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n<p><b>About Chef John Folse Culinary Institute</news/wp-json/wp/v2/posts/10206//b><br /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/nThe Chef John Folse Culinary Institute at ÐÓ°É´«Ã½ is dedicated to the preservation of Louisiana/news/wp-json/wp/v2/posts/10206/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 /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<b></news/wp-json/wp/v2/posts/10206//b></news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n<p><b>FOR IMMEDIATE RELEASE: </news/wp-json/wp/v2/posts/10206//b>Monday, May 11, 2026<br /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<b>MEDIA CONTACT: </news/wp-json/wp/v2/posts/10206//b>Payton Suire<br /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/nMedia Relations &amp; Publications Coordinator,<br /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n985.448.4141 or <a href=/news/wp-json/wp/v2/posts/10206/"mailto:payton.suire@nicholls.edu/news/wp-json/wp/v2/posts/10206/">payton.suire@nicholls.edu</news/wp-json/wp/v2/posts/10206//a></news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. /news/wp-json/wp/v2/posts/10206/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 /news/wp-json/wp/v2/posts/10206/u201cDuck Camp Dinners/news/wp-json/wp/v2/posts/10206/u201d and is set to compete on a new Food Network series, /news/wp-json/wp/v2/posts/10206/u201cChopped Castaways./news/wp-json/wp/v2/posts/10206/u201d Premiering Tuesday, May 12, the competition [&hellip;]</news/wp-json/wp/v2/posts/10206//p>/news/wp-json/wp/v2/posts/10206/n","protected":false},"author":140,"featured_media":10231,"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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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[46,91,45,9,11,12],"tags":[],"class_list":["post-10206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni","category-chef-john-folse-culinary-institute","category-culinary","category-in-the-news","category-news","category-nicholls"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//yoast.com/news/wp-json/wp/v2/posts/10206//product/news/wp-json/wp/v2/posts/10206//yoast-seo-wordpress/news/wp-json/wp/v2/posts/10206// -->/news/wp-json/wp/v2/posts/10206/n<title>ÐÓ°É´«Ã½ Alumnus Chef Jean-Paul Bourgeois Nominated for James Beard Award and Stars in Food Network/news/wp-json/wp/v2/posts/10206/u2019s &quot;Chopped Castaways/news/wp-json/wp/v2/posts/10206/u201d - ÐÓ°É´«Ã½ News</news/wp-json/wp/v2/posts/10206//title>/news/wp-json/wp/v2/posts/10206/n<meta name=/news/wp-json/wp/v2/posts/10206/"robots/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<link rel=/news/wp-json/wp/v2/posts/10206/"canonical/news/wp-json/wp/v2/posts/10206/" href=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//11/news/wp-json/wp/v2/posts/10206//nicholls-alumnus-chef-jean-paul-bourgeois-nominated-for-james-beard-award-and-stars-in-food-networks-chopped-castaways/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta property=/news/wp-json/wp/v2/posts/10206/"og:locale/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"en_US/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta property=/news/wp-json/wp/v2/posts/10206/"og:type/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"article/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta property=/news/wp-json/wp/v2/posts/10206/"og:title/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"ÐÓ°É´«Ã½ Alumnus Chef Jean-Paul Bourgeois Nominated for James Beard Award and Stars in Food Network/news/wp-json/wp/v2/posts/10206/u2019s &quot;Chopped Castaways/news/wp-json/wp/v2/posts/10206/u201d - ÐÓ°É´«Ã½ News/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta property=/news/wp-json/wp/v2/posts/10206/"og:description/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"THIBODAUX, La. /news/wp-json/wp/v2/posts/10206/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 /news/wp-json/wp/v2/posts/10206/u201cDuck Camp Dinners/news/wp-json/wp/v2/posts/10206/u201d and is set to compete on a new Food Network series, /news/wp-json/wp/v2/posts/10206/u201cChopped Castaways./news/wp-json/wp/v2/posts/10206/u201d Premiering Tuesday, May 12, the competition [&hellip;]/news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta property=/news/wp-json/wp/v2/posts/10206/"og:url/news/wp-json/wp/v2/posts/10206/" content=/news/wp-json/wp/v2/posts/10206/"https:/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206//www.nicholls.edu/news/wp-json/wp/v2/posts/10206//news/news/wp-json/wp/v2/posts/10206//2026/news/wp-json/wp/v2/posts/10206//05/news/wp-json/wp/v2/posts/10206//11/news/wp-json/wp/v2/posts/10206//nicholls-alumnus-chef-jean-paul-bourgeois-nominated-for-james-beard-award-and-stars-in-food-networks-chopped-castaways/news/wp-json/wp/v2/posts/10206///news/wp-json/wp/v2/posts/10206/" /news/wp-json/wp/v2/posts/10206//>/news/wp-json/wp/v2/posts/10206/n<meta 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