Popular chefs to visit Nicholls

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Two popular chefs will participate in cooking demos next month at the Chef John Folse Culinary Institute at Nicholls State University. 

Chef Nick Calias will conduct his demo at 11:30 a.m. on Sept. 19, while Chef Plum will follow up the next day at 9 a.m. on Sept. 20.


Both events will be held in the demo kitchen inside Nicholls’ state of the art culinary institute.

“While it’s important for our students to understand what we’re teaching them in the classroom, it’s equally as important for them to see how you can take that education and apply it to the real world,” said Chef John Kozar, department head of the Chef John Folse Culinary Institute. “Chef Calias and Chef Plum are two of the most recognizable names in our industry, and they don’t just work in traditional restaurants. This is another opportunity for our students to build their resume and network as they prepare for life after college.”  

Calias has spent the past 12 years leading the culinary operation at The Colonnade Hotel and Brasserie Jo and Huntington Hotels.


Before that, he was the executive chef at The Beach House Restaurant and later at The Sheraton Ferncroft Hotel and Country Club.

Calias was named the 2013 Chef of the Year by The Epicurean Club of Boston and American Culinary Federation and the 2015 Chef of the Year from The Massachusetts Restaurant Association. 

Calias was a contestant on The Food Network show Guy’s Grocery Games and he’s been a judge for the National ProStart Competition and San Pellegrino Almost Famous Chef Awards.


Chef Plum is a personal chef, caterer and TV star. He has cooked for everyone from families to professional athletes. He has been featured on The Food Network, ABC’s The Taste, Hallmark and The New York Times, among others. 

Chef Plum hosts the award-winning Dinner Underground, which has created a series of pop-up restaurants throughout the state.

He is also the host of the TV series ‘Restaurant Road Trip’, which showcases Connecticut restaurants and chefs and ‘On the Road’, which discusses food origins and recipes. 


Each demo is free and will be open to the public. 

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