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Experiences

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The 2011 SUSTA Program at Nicholls State University - This year chefs from the best 5 star restaurants in China came to Nicholls to learn Western Cuisine. I was honored to be a student assistant to the Chefs, of whom only two spoke a bit of english. It was the experience of a lifetime to see chefs of this caliber learning to execute the techniques of Western and Cajun/Creole Cuisine. The most interesting was their time in the baking kitchen, as Chinese do not make pasteries and bread. Every day they prepared a soup on the fly because they say they have soup with every meal. It was excellent food, with a Chinese twist.
Nicholls Chef Instructor, George Kaslow is fifth from the left in the hat.

May 17, 2012

Chef John Folse explaining how a paella is made. Historically it is also arranged in a design to mimic the stones in the patio floor of the person doing the dish.

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May 17, 2012

Bistro Class goes to Restaurant August for end of Bistro celebration. Ex. Chef, Mike Gulotta is an alumn of JFCI and came out after each course was served and explained the components and how it was prepared.

May 17, 2012

Bistro Chef Instructors, Chef Donald Kasten, Myself, Chef Amalie Benoit and Chef Marcelle Bienvenu

May 17, 2012

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ChefTalk.com › Galleries › boudreauxcooks's Photos › Experiences