Chef John Folse Culinary Institute - Culinary Arts Building Groundbreaking
Nicholls State University Chef Randy Cheramie Presents . . . ROUXS
Nicholls State University Chef Randy Cheramie Presents . . . ROUXS. Chef Randy Cheramie: Associate Dean, Instructor Joined the John Folse Culinary Institute.
A Culinary Journey with Chef Randy
The John Folse Culinary Institute is one of only four bachelor degree programs in culinary arts in the United States and the only one in the state of Louisiana--and the man in charge is Executive Director, Chef Randy Cheramie. GO COAST's host Tom Gregory spends a full day with Randy and gets insights into not only the school's program, but also into the renaissance man himself.
A man who is now responsible for grooming the next generation of great Louisiana chefs.
Dansereau House in Thibodaux LA
Reservations: . . . . . . . .. .. ... . . . . Dansereau House 506 Saint Philip Street Thibodaux LA 70301 This 19th-century house is in the historic district of downtown Thibodaux. Free Wi-Fi access is featured in this Louisiana bed and breakfast. Nicholls State University is 1.6 miles away. Each room provides a private bathroom with a bathtub or shower and slippers. Some suites feature a fireplace or a balcony. The historic home is furnished with antiques representative of the 19th century. The Drinkery, the on-site bar, features craft beers, wine, cocktails, and a light food menu. A garden and a terrace are available to enjoy at House Dansereau. For convenience, parking is complimentary. Thibodaux Regional Medical Center is 2 miles from the Dansereau House bed and breakfast. Westland Acadian Cultural Center is a 5-minute drive away. Chef John Folse Gourmet Institute is 1.6 miles from the property.
Visit aims to tighten French bonds with Thibodaux
Members of the Academie des Sciences D'Outre-Mer toured Nicholls State University's Chef John Folse Culinary Institute in Thibodaux on Monday.
Read the full story at: OR
Video and story by Holly Duchmann
October 27, 2019 Louisiana species iris planting at White Oak Estate and Gardens
The Greater New Orleans Iris Socety (GNOIS) would like to thank the volunteers that took part in a planting event held on Chef John Foles' White Oak Estate and Gardens in Baton Rouge, La on Sunday morning October 27, 2019.
The volunteers, including GNOIS and SLI members, along with others, planted 1,000 I. giganticaerulea Louisiana species irises that were part of a much larger number of irises rescued only twelve days before from a tract of land that is slated for development.
The irises were planted around the entire shoreline of a new pond that just finished being built a few days ago and was still being filled with water by a pump. The pond was designed by Chef Folse to match the other ponds on his property to make it iris-friendly by having an underwater shelf that extends out 36 from the pond bank for irises to grow within. The water on the shelf will be between 4 - 6 deep when the pond is full.
The plan if for these irises is to grow and bloom at White Oak Estate and Gardens, which is an event venue that has 75,000 people annually attend events there. The irises should bloom during the height of their very busy spring wedding schedule.
As the irises spread the GNOIS will be able to come back and thin them for use in iris restoration projects in the marshes and swamps of southeast Louisiana. So, its a win/win/win deal; irises are taken from the wild from a location where they are threatened with destruction, planted at a location where they will help the GNOIS' goal of raising the public's awareness of this state wildflower and then their offspring will end up going back out into the wild in a more protected environment from where they originally came from.
John Folse is a world renown Louisiana chef, restaurant owner, television host and a leading authority on Cajun and Creole cuisine and culture. He owns Digi-Tek Productions, a full service digital recording studio, White Oak Estate and Gardens, Chef John Folse & Company Manufacturing Company – which is one of the few chef-owned food manufacturing companies in America producing custom manufactured foods for restaurants as well as the retail and food service industries and in 1995 he established the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La, which is still a very important part of the university’s mission. In short, he is known as the Louisiana's Culinary Ambassador to the World.
What isn’t as well known, is that his love of all things Louisiana extends to the extensive native plant gardens found on the grounds of his White Oak Estate and Gardens. Over the years he has developed a collection of Louisiana irises in numerous ponds on the property. He is now interested in working with the GNOIS to make his place a go-to location to see Louisiana irises in bloom and to help raise irises for restoration projects. When he learned that the GNOIS was rescuing huge numbers of I. giganticaerulea irises from where they are threaten and we were looking for places that could propagate them for us to be used in future projects, he wholeheartedly offered his property as a location.
A big Special Thank You!! goes out to White Oak's general manager, Ryan Diez, whom came in on a Sunday morning to cover for Chef Folse, who was attending the Saints Game with Saints owner, Gayle Benson, in the Saints suite at the Superdome. Ryan stayed with the volunteers to make sure all went well and so he could call on his staff if they needed any assistance. A VERY BIG, VERY SPECIAL Thank You!! goes out to Chef Folse and his staff for preparing a white tablecloth buffet on a hilltop overlooking other ponds on the property for the volunteers. It was greatly appreciated by our group. It was a great morning for a great cause.
Cajun cookbook writer Marcelle Bienvenu talks culinary travel in Houma, Louisiana
The Queen of Cajun Cooking Marcelle Bienevenu explains the great Cajun flavor you'll find in Houma, Louisiana, just a short distance from New Orleans
Nicholls State E-Learning on HTV (Segment #2)
This is the exciting part II conclusion to Nicholls State E-Learning appearing on HTV. Make sure you watch Segment #1 so you know what is going on in this complicated story line.
Nicholls State Football Trying to Intimidate the Lamar University Band
As the Lamar University band was closing their routine with 5 minutes on the halftime clock, the pride of Thibodaux, Louisiana, the Nicholls State football team went on the field directly behind the band and refused to move as they tried to exit the field. Watch at the beginning as the punter kicks the ball into the band and a trainer has to run into the band mid-routine to retrieve the ball - which hit one of the LU band members.
What an incredible demonstration of unsportsmanlike behavior and lack of character.
Sugarcane - Houma, Louisiana
For many years, sugarcane was the chief crop of Terrebonne Parish in Louisiana. Terrebonne Parish had more than 110 plantations and 80 sugar houses. Southdown Plantation was founded in 1858 by the Minor family. Today, the house serves as the parish museum. In 1979, Southdown Sugar Mill was sold and dismantled, shipped to Guatemala and reassembled where it is still in use.
Allen J. Ellender Library, Nicholls State University (Thibodaux, LA) Case Study
This is my classmate's case study done for our academic libraries class, in which we were required to examine an actual academic library and report our findings in various areas, related to the organization, collections, budget, personnel and other factors
NSU admissions video 2008 (part 1)
This is a video showing off Nicholls State University and its students.
informative speech at nicholls state university.
informative speech at nicholls state university. freshman speech class. brandan.
HYPE CREATIVE SERVICES: Nicholls State University Headshot Template
Craft Beer in Louisiana's Bayou Country Houma, LA
When you have some of the best food in the country, you have to have a great drink to go with it. Enjoy this video on craft beer in the Houma area and visit us at houmatravel.com.
Food in the Garden 2014: New Orleans
New Orleans has always been a crossroads of people, ideas, and products. What was created out of this dynamic interplay of people and products at this global crossroads of New Orleans? At the heart of NOLA are the people, a very diverse population ranging from Native Americans, French, Spanish, Africans, and other subsequent waves of immigrants. Drawing from abundant natural marine resources, adding diverse foods from around the world through merchants and settlers, the NOLA population created one of the most unique and influential foodscapes in the world. The markets and new migrants continue to thrive and draw from the many unique cultural and natural resources of the area.
Panelists: Ashley Young, historian of food markets and street food culture in the 19th century; and David Guas, chef/owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA [and coming Winter 2014 to Washington, DC] and host of American Grilled on Travel Channel.
National Museum of American History, September 25, 2014
Nicholls State University Wall Wrap
Nicholls State University Live Stream
Nicholls Final Exams
A Nicholls State University news package on final exams. This was part of Dr. Simoncelli's Mass Communication 362 class from Spring 2012.
Anthems of My Life Speech (Nicholls State University)