Bridget Pitre
February 7, 2019
Vandebilt announces new football coach
February 8, 2019
The Chef John Folse Culinary Institute at Nicholls State University and Rouses Supermarkets have partnered to create a series of community cooking classes.
Cooking with the Colonels will be offered on Saturdays throughout the year and will cover topics from baking to Cajun cuisine. Each class will be from 8:30 a.m. to 1 p.m. and include an orientation, tour of the Lanny D. Ledet Culinary Arts Building, cooking lessons and a family meal.
Three classes have already been scheduled.
The first will be Jan. 26 and its called Winter Comfort Dishes. On the menu: French onion soup, roasted root vegetables, cheddar bay biscuits, crown roast of pork with shoepeg Cornbread stuffing, macaroni and cheese and bourbon chocolate pecan pie.
In the next class, titled New Orleans Creole Table, on Feb. 23, participants will cook T’Frere’s turtle soup; oysters Marie Laveau; spit roasted creole leg of lamb; and strawberry creole cream cheese ice cream over pecan pound cake.
On Saturday, March 23, students will take a tour of Italian cuisine as they delve into recipes from Tuscany and Florence. On the menu are ribollita soup; bruschetta; pollo alla cacciatore; bistecca alla fiorentina; and biscotti.
Each class is limited to 16 students. Participants must be at least 16 years old to register and must wear long-sleeve shirts, long pants and flat, non-slip, closed-toe shoes. Long hair should be pulled back, and participants should be prepared for two to three hours of physical activity. You will work on the recipes in groups of two to three.
Cooking knives and tools will be provided, but you’re encouraged to bring your own so you can feel comfortable making these recipes at home.
The classes currently scheduled will be taught by Marshall Welsh CEC. Chef Welsh is in his third year at Nicholls State University and came to Nicholls from Le Cordon Bleu College of Culinary Arts in Atlanta where, aside from regular teaching duties, he was in charge of community cooking classes and founded the Creole/Cajun Club to educate and empower students in the history and techniques of Louisiana b world famous cuisine. Chef Welsh is an award winning educator and medal winning chef who delights in sharing and interacting with adult Learners in the kitchen. A graduate of the University of Georgia, Chef Welsh fell back upon cooking after the market crash in ’87 and never looked back. He has worked since 1989 in every kitchen position, rising to Pastry Chef at Jennings Mill Country Club and La Provence Restaurant. From there. Chef Welsh gained experience as Executive Chef of Campus Catering at University of Georgia and Bass International Hotels. He achieved Certified Executive Chef certification from the American Culinary Federation while he served at UGA. and was recently awarded lifetime status.
Chef Welsh is delighted to teach at the Chef John Poise Culinary Institute where he specializes in Meat Identification and Fabrication, Garde Manger, and International Cuisines. Recently he has been instrumental in forming a local American Federation Chapter in Thibodaux and is working on a student barbeque competition team.
Registration for one person costs $125, for a couple $200 and for a Rouses’ employee $100. Payment is due two weeks before the class. For information or to register, visit www.nicholls.edu/continuing-ed/cooking-with-the-colonels/ or call the Office of Continuing Education at 448-4444.
