{"id":4780,"date":"2013-03-05T16:39:11","date_gmt":"2013-03-05T22:39:11","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=4780"},"modified":"2013-03-05T16:39:11","modified_gmt":"2013-03-05T22:39:11","slug":"nicholls-breaks-ground-on-culinary-facility","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2013\/03\/05\/nicholls-breaks-ground-on-culinary-facility\/","title":{"rendered":"ÐÓ°É´«Ã½ breaks ground on culinary facility"},"content":{"rendered":"<figure id=\"attachment_4781\" aria-describedby=\"caption-attachment-4781\" style=\"width: 426px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2013\/03\/Culinary-groundbreaking.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\" wp-image-4781 \" alt=\"Pictured, from left, are Tommy Eschete, mayor of Thibodaux; Matthew Jewell, president of the ÐÓ°É´«Ã½ Student Government Association; Charlotte Randolph, president of Lafourche Parish; Chef Randy Cheramie, executive director of the Chef John Folse Culinary Institute; Jimmie \u201cBeau\u201d Martin, member of the University of Louisiana System Board of Supervisors; state Sen. Norby Chabert of Houma; Dr. Stephen Hulbert, ÐÓ°É´«Ã½ president; Donald \u201cBoysie\u201d Bollinger, chairman of the ÐÓ°É´«Ã½ Foundation board; Dr. Donald Ayo, past ÐÓ°É´«Ã½ president; Chef John Folse, chairman of the Board of Advisors for the Chef John Folse Culinary Institute; Robert Barham, secretary of the Louisiana Department of Wildlife and Fisheries; Bobby Jindal, governor of Louisiana; Dr. Sandra Woodley, president of the University of Louisiana System; Jay Dardenne Jr., lieutenant governor of Louisiana; Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board; state Rep. Lenar Whitney of Houma; Michel Claudet, president of Terrebonne Parish; state Rep. Jerome \u201cDee\u201d Richard of Thibodaux; state Rep. Gordy Dove of Houma; Randy Fertel, president of the Ruth U. Fertel Foundation; and Chef Leah Chase, owner of Dooky Chase restaurant in New Orleans.\" src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2013\/03\/Culinary-groundbreaking-540x360.jpg\" width=\"426\" height=\"283\" \/><\/a><figcaption id=\"caption-attachment-4781\" class=\"wp-caption-text\">Pictured, from left, are Tommy Eschete, mayor of Thibodaux; Matthew Jewell, president of the ÐÓ°É´«Ã½ Student Government Association; Charlotte Randolph, president of Lafourche Parish; Chef Randy Cheramie, executive director of the Chef John Folse Culinary Institute; Jimmie \u201cBeau\u201d Martin, member of the University of Louisiana System Board of Supervisors; state Sen. Norby Chabert of Houma; Dr. Stephen Hulbert, ÐÓ°É´«Ã½ president; Donald \u201cBoysie\u201d Bollinger, chairman of the ÐÓ°É´«Ã½ Foundation board; Dr. Donald Ayo, past ÐÓ°É´«Ã½ president; Chef John Folse, chairman of the Board of Advisors for the Chef John Folse Culinary Institute; Robert Barham, secretary of the Louisiana Department of Wildlife and Fisheries; Bobby Jindal, governor of Louisiana; Dr. Sandra Woodley, president of the University of Louisiana System; Jay Dardenne Jr., lieutenant governor of Louisiana; Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board; state Rep. Lenar Whitney of Houma; Michel Claudet, president of Terrebonne Parish; state Rep. Jerome \u201cDee\u201d Richard of Thibodaux; state Rep. Gordy Dove of Houma; Randy Fertel, president of the Ruth U. Fertel Foundation; and Chef Leah Chase, owner of Dooky Chase restaurant in New Orleans.<\/figcaption><\/figure>\n<p style=\"text-align: left\" align=\"center\">THIBODAUX \u2014 To continue expanding its unique culinary arts program, ÐÓ°É´«Ã½ broke ground on a new 33,000-square-foot facility for the <a href=\"https:\/\/www.nicholls.edu\/culinary\">Chef John Folse Culinary Institute<\/a> on Monday, March 4. An impressive group of supporters \u2014 including Gov. Bobby Jindal, Lt. Gov. Jay Dardenne Jr., Chef John Folse, legislators, community leaders, accomplished chefs and culinary students participated in the festivities.<\/p>\n<p align=\"left\">\u201cFor many of us affiliated with the Chef John Folse Culinary Institute, it\u2019s a long-awaited, eagerly anticipated, dream-come-true day,\u201d said Chef Randy Cheramie, executive director of the institute. \u201cAs of right now, our faculty teach about 300 culinary majors in about 9,000 square feet of space. This new facility will afford us 33,000 square feet of state-of-the art teaching kitchens and classrooms along with a beautiful restaurant kitchen, dining room and demonstration center.\u201d<\/p>\n<p align=\"left\">The $12.6 million facility, which will be located on the corner of Highway 1 and Bowie Road, will allow the program to grow in size \u2014 by accommodating about 500 students \u2014 and in scope \u2014 by expanding its course offerings. Construction on the commercial-style building is expected to begin in May with the facility opening within two years.<\/p>\n<p align=\"left\">The project is being funded through a public-private partnership with $8.1 million coming from state funds and ÐÓ°É´«Ã½ generating the remaining $4.5 million through private donations. Jindal said the state committed its support because of the institute\u2019s potential to help grow the economy and carry on Louisiana\u2019s rich culinary heritage.<\/p>\n<p align=\"left\">\u201cThis new facility will help us in our mission to teach future generations about the art of Cajun and Creole cooking,\u201d Jindal said. \u201cAt the same time, we\u2019ll give students the tools to find job opportunities in the hospitality industry. This institute also benefits companies within the hospitality industry who need a pipeline of skilled workers to fill their jobs. Today\u2019s groundbreaking is truly a win-win-win for our students, our restaurant industry and our state.\u201d<\/p>\n<p align=\"left\">The Chef John Folse Culinary Institute was an idea born over bowls of gumbo at Lafitte\u2019s Landing in Donaldsonville, where Folse and former ÐÓ°É´«Ã½ president Donald Ayo envisioned a program that would preserve and advance Louisiana cuisine. The institute began offering classes in 1995 and became the first four-year culinary degree program in a U.S. public university in 1997.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX \u2014 To continue expanding its unique culinary arts program, ÐÓ°É´«Ã½ broke ground on a new 33,000-square-foot facility for the Chef John Folse Culinary Institute on Monday, March 4. An impressive group of supporters \u2014 including Gov. Bobby Jindal, Lt. Gov. Jay Dardenne Jr., Chef John Folse, legislators, community leaders, accomplished chefs and [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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-4780","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>ÐÓ°É´«Ã½ breaks ground on culinary facility - ÐÓ°É´«Ã½ News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2013\/03\/05\/nicholls-breaks-ground-on-culinary-facility\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ÐÓ°É´«Ã½ breaks ground on culinary facility - ÐÓ°É´«Ã½ News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX \u2014 To continue expanding its unique culinary arts program, ÐÓ°É´«Ã½ broke ground on a new 33,000-square-foot facility for the Chef John Folse Culinary Institute on Monday, March 4. 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