April 18; Nicholls Culinary Day (Thibodaux)

At 408 Gouaux Hall, Nicholls State, from 10 a.m.-4 p.m. For more info: (985) 448-4273. Chefs of the John Folse Culinary institute lead an informative day of demonstrations. Includes Chef Randy Chermie’s “Principles of Making Cream Soups”; Chef George Kaslow’s “Seafood Paella Party”; Chef Don Kastin’s “Flambe Cooking”; and Chef John Kozar’s “Sweet Tarts.”