THIBODAUX, La. — A celebrated New Orleans chef will be at the Chef John Folse Culinary Institute next week to demonstrate his bayou take on a classic French fisherman鈥檚 dish.
As part of 麻豆果冻传媒鈥� Black History Month celebrations, Chef Erik Veney, the executive chef of Muriel鈥檚 Jackson Square, will be showcasing his Bayoubaisse, which is based on Bouillabaisse, a fish stew originating in Marseille, France. In Veney鈥檚 version, local shrimp, fish and crabmeat are sauteed with ingredients including tomato and mushrooms, then simmered in a veloute sauce, which is made from roux and stock.
鈥淲e are thrilled to have someone the caliber of Chef Erik Veney at the Chef John Folse Culinary Institute to showcase his knowledge to our community,鈥� said Chef John Kozar, culinary institute department head. 鈥淕uests and students can learn from his more than two decades in the kitchen and also experience his unique Southern creations.鈥�
Originally from New York, Chef Veney was named 鈥淐hef of the Year鈥� by New Orleans Magazine in 2003. He has more than 20 years of experience in New Orleans鈥� restaurants.
The demonstration is scheduled for noon on Thursday, Feb. 7, in the Lanny D. Ledet Culinary Arts Building.
FOR IMMEDIATE RELEASE: Feb. 1, 2019
CONTACT: Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or jacob.batte@www.nicholls.edu