{"id":2487,"date":"2011-05-26T13:55:09","date_gmt":"2011-05-26T18:55:09","guid":{"rendered":"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//?p=2487"},"modified":"2011-05-26T13:55:09","modified_gmt":"2011-05-26T18:55:09","slug":"shanghai-chefs-study-american-cuisine-at-nicholls","status":"publish","type":"post","link":"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//26/news/wp-json/wp/v2/posts/2487//shanghai-chefs-study-american-cuisine-at-nicholls/news/wp-json/wp/v2/posts/2487//","title":{"rendered":"Shanghai chefs study American cuisine at ÐÓ°É´«Ã½"},"content":{"rendered":"<p>THIBODAUX /news/wp-json/wp/v2/posts/2487/u2013 The John Folse Culinary Institute at ÐÓ°É´«Ã½ is hosting 12 visiting chefs from Shanghai, China, this week /news/wp-json/wp/v2/posts/2487/u2013 the first half of a cultural immersion program to be completed/news/wp-json/wp/v2/posts/2487/u00a0later this year/news/wp-json/wp/v2/posts/2487/u00a0when Chef George Kaslow, associate professor of culinary arts, is slated to visit eastern China.<!--more--></news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n<figure id=/news/wp-json/wp/v2/posts/2487/"attachment_2488/news/wp-json/wp/v2/posts/2487/" aria-describedby=/news/wp-json/wp/v2/posts/2487/"caption-attachment-2488/news/wp-json/wp/v2/posts/2487/" style=/news/wp-json/wp/v2/posts/2487/"width: 191px/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"wp-caption alignright/news/wp-json/wp/v2/posts/2487/"><a href=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//wp-content/news/wp-json/wp/v2/posts/2487//uploads/news/wp-json/wp/v2/posts/2487//sites/news/wp-json/wp/v2/posts/2487//66/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//SUSTA1.jpg/news/wp-json/wp/v2/posts/2487/"><img decoding=/news/wp-json/wp/v2/posts/2487/"async/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"size-large wp-image-2488 lazyload/news/wp-json/wp/v2/posts/2487/" title=/news/wp-json/wp/v2/posts/2487/"SUSTA chefs visit ÐÓ°É´«Ã½/news/wp-json/wp/v2/posts/2487/" data-src=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//wp-content/news/wp-json/wp/v2/posts/2487//uploads/news/wp-json/wp/v2/posts/2487//sites/news/wp-json/wp/v2/posts/2487//66/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//SUSTA1-540x359.jpg/news/wp-json/wp/v2/posts/2487/" alt=/news/wp-json/wp/v2/posts/2487/"/news/wp-json/wp/v2/posts/2487/" width=/news/wp-json/wp/v2/posts/2487/"191/news/wp-json/wp/v2/posts/2487/" height=/news/wp-json/wp/v2/posts/2487/"126/news/wp-json/wp/v2/posts/2487/" src=/news/wp-json/wp/v2/posts/2487/"data:image/news/wp-json/wp/v2/posts/2487//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/news/wp-json/wp/v2/posts/2487/" style=/news/wp-json/wp/v2/posts/2487/"--smush-placeholder-width: 191px; --smush-placeholder-aspect-ratio: 191/news/wp-json/wp/v2/posts/2487//126;/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//></news/wp-json/wp/v2/posts/2487//a><figcaption id=/news/wp-json/wp/v2/posts/2487/"caption-attachment-2488/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"wp-caption-text/news/wp-json/wp/v2/posts/2487/">Chef John Kozar of the John Folse Culinary Institute, second from left, demonstrates how to make a crust for a pecan pie. Kozar taught baking techniques to visiting chefs from Shanghai, China, as part of the institute/news/wp-json/wp/v2/posts/2487/u2019s annual SUSTA event. Also pictured, left to right, are Zhi Jun Ge, interpreter Danny Chiang, Sebastian Wu, Qian Yi Bin, Zhou Rex and Fan Pin Liang.</news/wp-json/wp/v2/posts/2487//figcaption></news/wp-json/wp/v2/posts/2487//figure>/news/wp-json/wp/v2/posts/2487/n<p>Sponsored jointly by the Southern United States Trade Association and the U.S. Department of Agriculture, the annual 15-day SUSTA Food Utilization Program at ÐÓ°É´«Ã½ kicked off Sunday, May 15, with the arrival of the international guests. The training series features culinary demonstrations, lectures and field trips designed to expose the visiting chefs to the rich traditions of Louisianan, Southern Soul, Latin American, Native American and Appalachian cuisines /news/wp-json/wp/v2/posts/2487/u2013 as well as Cajun culture.</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n<p>Kaslow said the objective of the program is to encourage the visiting  chefs to introduce featured American dishes to China/news/wp-json/wp/v2/posts/2487/u2019s culinary markets.</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n<figure id=/news/wp-json/wp/v2/posts/2487/"attachment_2489/news/wp-json/wp/v2/posts/2487/" aria-describedby=/news/wp-json/wp/v2/posts/2487/"caption-attachment-2489/news/wp-json/wp/v2/posts/2487/" style=/news/wp-json/wp/v2/posts/2487/"width: 201px/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"wp-caption alignleft/news/wp-json/wp/v2/posts/2487/"><a href=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//wp-content/news/wp-json/wp/v2/posts/2487//uploads/news/wp-json/wp/v2/posts/2487//sites/news/wp-json/wp/v2/posts/2487//66/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//SUSTA2.jpg/news/wp-json/wp/v2/posts/2487/"><img decoding=/news/wp-json/wp/v2/posts/2487/"async/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"size-large wp-image-2489 lazyload/news/wp-json/wp/v2/posts/2487/" title=/news/wp-json/wp/v2/posts/2487/"SUSTA 2011Chinese Visiting Chefs/news/wp-json/wp/v2/posts/2487/" data-src=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//wp-content/news/wp-json/wp/v2/posts/2487//uploads/news/wp-json/wp/v2/posts/2487//sites/news/wp-json/wp/v2/posts/2487//66/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//SUSTA2-540x352.jpg/news/wp-json/wp/v2/posts/2487/" alt=/news/wp-json/wp/v2/posts/2487/"/news/wp-json/wp/v2/posts/2487/" width=/news/wp-json/wp/v2/posts/2487/"201/news/wp-json/wp/v2/posts/2487/" height=/news/wp-json/wp/v2/posts/2487/"130/news/wp-json/wp/v2/posts/2487/" src=/news/wp-json/wp/v2/posts/2487/"data:image/news/wp-json/wp/v2/posts/2487//svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==/news/wp-json/wp/v2/posts/2487/" style=/news/wp-json/wp/v2/posts/2487/"--smush-placeholder-width: 201px; --smush-placeholder-aspect-ratio: 201/news/wp-json/wp/v2/posts/2487//130;/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//></news/wp-json/wp/v2/posts/2487//a><figcaption id=/news/wp-json/wp/v2/posts/2487/"caption-attachment-2489/news/wp-json/wp/v2/posts/2487/" class=/news/wp-json/wp/v2/posts/2487/"wp-caption-text/news/wp-json/wp/v2/posts/2487/">Chef Randy Cheramie of the John Folse Culinary Institute, second from right, assists visiting chefs from Shanghai, China, in making various types of gumbos. Visiting chefs, pictured from left, include Han Zheng, Gong Zhiqiang and Chan Kin Keong.</news/wp-json/wp/v2/posts/2487//figcaption></news/wp-json/wp/v2/posts/2487//figure>/news/wp-json/wp/v2/posts/2487/n<p>The second half of the 2011 program will kick off in September,/news/wp-json/wp/v2/posts/2487/u00a0when Kaslow/news/wp-json/wp/v2/posts/2487/u00a0will travel to eastern China. For 15 days he will conduct demonstrations at trade shows and universities, furthering the overseas exposure of the featured American culinary traditions.</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n<p>/news/wp-json/wp/v2/posts/2487/u201cI am delighted that this program has been so successful,/news/wp-json/wp/v2/posts/2487/u201d Kaslow said. /news/wp-json/wp/v2/posts/2487/u201cThe economic and cultural benefits are enormous. The fact that the program has continued for 11 years shows what a good job we at ÐÓ°É´«Ã½ have been able to do. Other schools have tried to replace us in this effort, but they have always failed./news/wp-json/wp/v2/posts/2487/u201d</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n<p>For more information on ÐÓ°É´«Ã½/news/wp-json/wp/v2/posts/2487/u2019 SUSTA program /news/wp-json/wp/v2/posts/2487/u2013 which in previous years has welcomed chefs from India, Russia, Hungary, Mexico, Thailand, Canada, Croatia, Taiwan/news/wp-json/wp/v2/posts/2487/u00a0and several Latin American countries /news/wp-json/wp/v2/posts/2487/u2013 go to the official blog at <a href=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//sustajfci.edublogs.org/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487/">https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//sustajfci.edublogs.org/news/wp-json/wp/v2/posts/2487//</news/wp-json/wp/v2/posts/2487//a>. Additional information is available at <a href=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//culinary/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487/">https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//culinary/news/wp-json/wp/v2/posts/2487//</news/wp-json/wp/v2/posts/2487//a>.</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX /news/wp-json/wp/v2/posts/2487/u2013 The John Folse Culinary Institute at ÐÓ°É´«Ã½ is hosting 12 visiting chefs from Shanghai, China, this week /news/wp-json/wp/v2/posts/2487/u2013 the first half of a cultural immersion program to be completed/news/wp-json/wp/v2/posts/2487/u00a0later this year/news/wp-json/wp/v2/posts/2487/u00a0when Chef George Kaslow, associate professor of culinary arts, is slated to visit eastern China.</news/wp-json/wp/v2/posts/2487//p>/news/wp-json/wp/v2/posts/2487/n","protected":false},"author":6,"featured_media":2488,"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":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","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":[11],"tags":[],"class_list":["post-2487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//yoast.com/news/wp-json/wp/v2/posts/2487//product/news/wp-json/wp/v2/posts/2487//yoast-seo-wordpress/news/wp-json/wp/v2/posts/2487// -->/news/wp-json/wp/v2/posts/2487/n<title>Shanghai chefs study American cuisine at ÐÓ°É´«Ã½ - ÐÓ°É´«Ã½ News</news/wp-json/wp/v2/posts/2487//title>/news/wp-json/wp/v2/posts/2487/n<meta name=/news/wp-json/wp/v2/posts/2487/"robots/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<link rel=/news/wp-json/wp/v2/posts/2487/"canonical/news/wp-json/wp/v2/posts/2487/" href=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//26/news/wp-json/wp/v2/posts/2487//shanghai-chefs-study-american-cuisine-at-nicholls/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:locale/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"en_US/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:type/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"article/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:title/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"Shanghai chefs study American cuisine at ÐÓ°É´«Ã½ - ÐÓ°É´«Ã½ News/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:description/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"THIBODAUX /news/wp-json/wp/v2/posts/2487/u2013 The John Folse Culinary Institute at ÐÓ°É´«Ã½ is hosting 12 visiting chefs from Shanghai, China, this week /news/wp-json/wp/v2/posts/2487/u2013 the first half of a cultural immersion program to be completed/news/wp-json/wp/v2/posts/2487/u00a0later this year/news/wp-json/wp/v2/posts/2487/u00a0when Chef George Kaslow, associate professor of culinary arts, is slated to visit eastern China./news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:url/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"https:/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487//www.nicholls.edu/news/wp-json/wp/v2/posts/2487//news/news/wp-json/wp/v2/posts/2487//2011/news/wp-json/wp/v2/posts/2487//05/news/wp-json/wp/v2/posts/2487//26/news/wp-json/wp/v2/posts/2487//shanghai-chefs-study-american-cuisine-at-nicholls/news/wp-json/wp/v2/posts/2487///news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta property=/news/wp-json/wp/v2/posts/2487/"og:site_name/news/wp-json/wp/v2/posts/2487/" content=/news/wp-json/wp/v2/posts/2487/"ÐÓ°É´«Ã½ News/news/wp-json/wp/v2/posts/2487/" /news/wp-json/wp/v2/posts/2487//>/news/wp-json/wp/v2/posts/2487/n<meta 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