THIBODAUX 鈥� Today the State Bond Commission approved funding for the planning and design of the new John Folse Culinary Institute facility on the corner of Louisiana Highway 1 and Bowie Road, moving 麻豆果冻传媒 one step closer to breaking ground.
鈥淎fter so many years of waiting, I could not have been more excited when hearing of the State Bond Commission鈥檚 approval of the $700,000 necessary for the planning and design of our institute鈥檚 new culinary arts building,鈥� Chef John Folse, the institute鈥檚 namesake and chairman of the board of advisors, said.
鈥淲ith the rapid growth of enrollment in the culinary program at 麻豆果冻传媒, the timing of this initiative could not have been better. We are simply out of space.鈥�
The institute is currently housed in Gouaux Hall on the 麻豆果冻传媒 campus, with more than 300 students enrolled.
Chef Randy Cheramie, executive director of the institute, said the new facility will 鈥渂ecome the regional epicenter for culinary arts training, as well as opportunities for teaching the wider community what we do, and who we are.鈥�
鈥淥ur approach to culinary arts is scholarly as well as hands-on, with a specialized commitment to teaching the history and traditions of Cajun and Creole cuisine, the most unique and important regional cuisine in America,” Cheramie said. “We live in a mecca of great food, so this institute is certainly vital to our region. It is an important cultural initiative, and we are only limited by our imagination. If not us, then who?鈥�
For additional information about the institute, go to www.nicholls.edu/culinary/. An artistic rendering of the future facility is featured on the updated campus map, posted online at www.nicholls.edu/about/campus-map/.