Chef John Folse Culinary Institute

Collection by Nicholls State University

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CJFCI Facilities

People tour the kitchen of Bistro Ruth during the grand opening of the new culinary arts building at Nicholls State University in Thibodaux on Thursday, August The Lanny D. Ledet Culinary Arts Building is the new home of. August 20, Culinary Arts, Grand Opening, State University, Thursday, New Homes, Building, Kitchen, People

New culinary arts building

People tour the kitchen of Bistro Ruth during the grand opening of the new culinary arts building at Nicholls State University in Thibodaux on Thursday, August 20, 2015. The Lanny D. Ledet Culinary Arts Building is the new home of...

People tour the soups, stocks, and sauces kitchen during the grand opening of the new culinary arts building at Nicholls State University in Thibodaux on Thursday, August The Lanny D. Ledet Culinary Arts Building is the new home. Business Inspiration, Culinary Arts, New Recipes, New Homes, Food News, August 20, Grand Opening, 15 Years, State University

New culinary arts building

People tour the soups, stocks, and sauces kitchen during the grand opening of the new culinary arts building at Nicholls State University in Thibodaux on Thursday, August 20, 2015. The Lanny D. Ledet Culinary Arts Building is the new home...

Recipes for Tuscan-style White Bean, Carrot and Coriander and Wild Rice and Cheese Beer Soup. New Orleans Brunch, Beer Soup, Carrot And Coriander, Brunch Dishes, Tuscan Style, Grits, White Beans, Culinary Arts

New culinary arts building

Students Crystal Lachney and Joshua Lacour work in the soups, stocks, and sauces kitchen during the grand opening of the new culinary arts building at Nicholls State University in Thibodaux on Thursday, August 20, 2015. The Lanny D. Ledet Culinary...

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(Cinclare) Thibodaux, LA Beautiful, Food, Essen, Meals, Yemek, Eten

(Cinclare) Thibodaux, LA

Ribeye Steak w/ Asparagus Topped w/ Lobster (Cinclare) Thibodaux, LA Asparagus, Steak, Foods, Beautiful, Food Food, Studs, Food Items, Steaks

Ribeye Steak w/ Asparagus Topped w/ Lobster (Cinclare) Thibodaux, LA

Duck Empanadas served with creme fraiche pickled red onion and avocado by jason_klutts Duck Confit, Pickled Red Onions, Creme Fraiche, Empanadas, Food Pictures, Pickles, Nom Nom, Avocado, Food Porn

Instagram post by Jason Klutts • Mar 23, 2016 at 11:20pm UTC

Duck Empanadas served with creme fraiche pickled red onion and avocado @caneandtable! #nola #nolafood #neworleans #foodporn #frenchquarter #noladining #foodstagram #foodpics #foodgasm #picoftheday #yummy #nom #nomnom #nomnomnom #picoftheday #yummy #nolabrunch #brunch #duckconfit #empanadas by jason_klutts

Pork Skin Plank with a watercress and Pea Tendril Salad Candied Pecans by jason_klutts Candied Pecans, Food Pictures, Plank, Risotto, Nom Nom, Food Porn, Brunch, Salad, Dining

Instagram post by Jason Klutts • Mar 5, 2016 at 11:25pm UTC

Pork Skin Plank with a watercress and Pea Tendril Salad Candied Pecans @caneandtable! #nola #nolafood #neworleans #foodporn #frenchquarter #noladining #foodstagram #foodpics #foodgasm #picoftheday #yummy #nom #nomnom #nomnomnom #picoftheday #yummy #nolabrunch #brunch by jason_klutts

Congrats to Chef Holly for being named favorite chef by Acadiana Profile readers! Charley Gs Profile, User Profile

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Our second chef for the Empowered Women Chefs Series will be Nina Compton! Chef Nina will be demonstrating ricotta gnocchi with tomato confit as well as talking about her experiences of working in the industry. Chef Nina competed on Season 11 Top Chef: New Orleans finishing as runner-up and fan favorite.  Seating is limited please call 985-493-2700 for reservations. #EmpoweredWomenChef #ChefSeries #NichollsCulinary #CJFCI #FemaleChef #WomenInCulinary #chefsofinstagram #TopChef #NinaCompton… Ricotta Gnocchi, Empowered Women, My Passion, Women Empowerment, New Orleans, Plating, Chefs, Instagram Posts, Fan

Instagram post by Chef John Folse Culinary Inst. • May 4, 2016 at 4:14pm UTC

Our second chef for the Empowered Women Chefs Series will be Nina Compton! Chef Nina will be demonstrating ricotta gnocchi with tomato confit as well as talking about her experiences of working in the industry. Chef Nina competed on Season 11 Top Chef: New Orleans finishing as runner-up and fan favorite. Seating is limited please call 985-493-2700 for reservations. #EmpoweredWomenChef #ChefSeries #NichollsCulinary #CJFCI #FemaleChef #WomenInCulinary #chefsofinstagram #TopChef #NinaCompton…

Chef from demonstrating Ricotta Gnocchi with Tomato Confit for our students today as part of the Empowered Women Chefs Series. by nichollsculinary Ricotta Gnocchi, Empowered Women, Chefs, Plating, Students, Kitchen, Art, Art Background, Cooking

Instagram post by Chef John Folse Culinary Inst. • May 9, 2016 at 6:31pm UTC

Chef @ninacompton from @comperelapin demonstrating Ricotta Gnocchi with Tomato Confit for our #nichollsculinary students today as part of the Empowered Women Chefs Series. #CJFCI #comperelapin #gnocchi #gnocchiqueen #truecooks #womeninculinary #femalechef #theartofplating #culinaryinstitute #nolaeats by nichollsculinary

Jacqueline Blanchard’s Yakamein // beef and oxtail soup with spaghetti Yakamein, Barbecue Shrimp, Oxtail Soup, Southern Recipes, Southern Food, Bowl Of Cereal, Roasted Meat, Vegan Soups, Savoury Dishes

Jacqueline Blanchard’s Yakamein | The Local Palate

Jacqueline Blanchard’s Yakamein // beef and oxtail soup with spaghetti

Bistro Byronz - a Louisiana restaurant with locations in Shreveport, Mandeville, Baton Rouge and Lafayette - Try the Crawfish Etoufee Amazing Food Places, Great Places, Lafayette Louisiana, New Orleans Louisiana, Baton Rouge Restaurants, Lunch Restaurants, Shrimp Soup, Exterior Design, Southern Charm

Bistro Byronz

Local chain serving brunch, tartines, po' boys, Creole entrees & more in a casual, stylish space.

L’institut Paul Bocuse à Ecully près de Lyon. Lyon, Institut Paul Bocuse, Track, Fine Dining, Runway, Truck, Running, Track And Field

Voyagement Vôtre | L’institut Paul Bocuse : Entre rêve et gastronomie

Sébastien et Lauralee vous raconte leur dernière aventure culinaire : l'Institut Paul Bocuse à Ecully.

The faculty, staff and administration of Chef John Folse Culinary Institute and Nicholls State University is very proud to have been a part of the Institut Paul Bocuse Worldwide Alliance since its inception. We recognize this partnership in education to be truly unique and prestigious.   Randy Cheramie Institut Paul Bocuse, Different Countries, State University, Education, Usa, Unique, Onderwijs, Learning, U.s. States

Worldwide Alliance - Nicholls State University / Chef John Folse Culinary Institute - USA

One of the missions of Chef John Folse Culinary Institute is to give our students a global perspective. What better way to achieve this goal than to offer students the opportunity to study in a world class Institute with students from so many different countries and cultures near the gastronomic capital of the world, Lyon. Learning classical French techniques and French standards of excellence with a diverse classmate base is the backbone of Institut Paul Bocuse’s mission; a mission that we…

 This blend is a natural for autumn dishes and Thanksgiving Turkey, but it deserves year-round attention. The flavor combination makes it a great choice for pork and chicken. Cranberry Powder, Cranberry Extract, Bbq Pork Tenderloin, Pork Chops, Pork Medallions, Crispy Sweet Potato, Marinade Sauce, Compound Butter

Cranberry Maple Rub

Sweet, savory...delicious. This blend is a natural for autumn dishes and Thanksgiving Turkey, but it deserves year-round attention. The flavor combination makes it a great choice for pork and chicken. Ingredients: Cranberry Powder, Cranberry Extract, Maple Powder, Orange Zest, Garlic, Onion, Celery, Cane Juice, Spices, Sea Salt Suggested Recipes: Crispy Sweet Potato Spirals Compound Butters: Simple Process, Complex Flavor

For the last three years, Red Stick Spice Company has competed at the Capital Chefs' Showcase benefiting Cancer Services of Greater Baton Rouge. Hundreds of folks turn out to taste delicious dishes from Baton Rouge's best chefs. Spice Company, Sweet Potato Curry, Spice Shop, Jasmine Rice, Best Chef, Delicious Dishes, Chefs, Shrimp, Seafood

Gulf Shrimp & Sweet Potato Curry with Jasmine Rice

Store owner Anne and cooking instructor Lili Courtney came up with this curry that combines Louisiana produce and seafood with the complex Indian flavors from curry powder and garam masala. The result is a curry that comes together in a snap and hits all the flavor notes.