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OUTDOOR MEMORIES
August 29, 2015
After years of dreaming, planning and construction, students of the Chef John Folse Culinary Institute and the program’s faculty, staff and supporters gathered last Wednesday to mark the grand opening of the 33,000-square-foot Lanny D. Ledet Culinary Arts Building.
University President Dr. Bruce Murphy welcomed the standing-room only crowd, which filled a tent on the left side of the facility. Several people who directly contribute to and from the institute shared their excitement for the facility, which features state-of-the-art kitchens, teaching areas and the student-run restaurant, Bistro Ruth.
“This is a glorious day indeed,” the institute’s executive director, Randy Cheramie, said, reflecting on the old facility, which shared Gouaux Hall with several other university programs. “For all the obstacles, the Chef John Folse Culinary Institute has never bowed it’s head to anyone in the field of culinary education…. As we move forward in this beautiful new space, I can’t help but smile and think good thoughts of the many more students we will teach and support as they find their niche’ in the world of food service and fine dining.”
The concept of the institute, envisioned over a bowl of gumbo with Nicholls’ third president, Dr. Donald Ayo, at Lafitte’s Landing in Donaldsonville, almost didn’t come to fruition, Chef John Folse said. But with the eventual support of the Louisiana Board of Regents and from government officials, including Gov. Bobby Jindal and generous donors, the means were found to establish a program that now offers the only four year culinary degree in Louisiana. The Chef John Folse Culinary Institute currently provides students the opportunity to pursue an associate
or bachelor’s degree in six culinary concentrations.
“Naturally, Nicholls State University on the banks of Bayou Lafourche was the obvious place to us for such a unique program,” Folse explained. “Just take a look at the facts, for a moment. Nicholls State is located in the heart of Cajun Country where food, unique ingredients, a strong culture of cooking exists every single moment of the day.
“Now, I am so proud to say that with the uniqueness of our program, the magnificent facilities named after a local boy, Lanny Ledet, that we are so proud to recognize here today, we have now opened to our student body a facility that no other program in this country can compete equally with, but we can certainly compete head-to-head with them. It is indeed a proud moment for all of us,” Folse said.
Chef John Folse, the namesake of Nicholls’ culinary institute, addresses the crowd at the grand openng of the 33,000-square-foot Lanny D. Ledet Culinary Arts Building.
Executive Director Randy Cheramie welcomes the crowd to the grand opening ceremoy.
