NSU’s Chef Cheramie offers take on day’s most important meal

Christmas dinners have a reputation for being huge extravaganzas. A culmination of generations of favorite recipes, these meals can take on a life of their own.

But the most important meal of the day – breakfast – often goes overlooked.

Chef Randolph Cheramie, associate dean at Nicholls State University’s John Folse Culinary Institute, said too many times we focus on dinner and forget about the other meals of the day.

“On Christmas, many families have a traditional family breakfast just like they have a family dinner,” he said. “We wake up and open presents, eat breakfast and then clean the kitchen and begin preparing Christmas dinner.”

Cheramie’s family enjoys a mid-morning breakfast, which tides them over until dinner at 3 p.m.

“On Christmas morning, I don’t have to get up that early. I can serve a breakfast around nine in the morning, and then follow it up with a meal I have planned out and prepped over a couple of days,” he said.

This holiday season, Cheramie is sharing his recipes for a delicious Christmas breakfast that is sure to be an enticing appetizer for the main meal of the day.

“Why not wake up to a sausage breakfast casserole, scones with orange butter or maple glazed apple tarts served with coffee or juice,” he suggests.