Press Releases

May 21, 2007

FOREIGN CHEFS TO VISIT LOUISIANA

Thibodaux, LA – From May 20-June1, 2007, Nicholls State University in Thibodaux, Louisiana will play host to a handful of chefs from Mexico to study southern culture and cuisine at the Chef John Folse Culinary Institute. This special program is sponsored by the Southern United States Trade Association (SUSTA), located in New Orleans, and funded by the United States Department of Agriculture's Foreign Agricultural Service.

Over the course of two weeks, May 20-June 1, 2007, these high-profile foreign chefs will learn the basics of Black Pot Cooking, Tex-Mex, and Bar-B-Que as well as many other traditionally southern cooking techniques and styles.

SUSTA sponsors training for these foreign chefs to gain exposure for southern U.S. food and agricultural products overseas. This is the ninth group of chefs trained at Nicholls under the SUSTA culinary program. Chefs who have participated in past courses have gone on to work with SUSTA in many of the Generic promotions that are sponsored by the organization to promote southern agriculture to potential export markets. Some chefs have also planned events at their own hotels or restaurants highlighting southern U.S. foods.

A highlight of the course is the Gumbo Cook-Off. The entire morning is dedicated to teaching the chefs how to make a roux as well as the basics and history of gumbo in Louisiana. The chefs are assigned a partner and the cook-off begins. NSU faculty and staff as well as community members are invited to participate in the tasting and judging of the gumbos. Awards are presented to all participants in the Gumbo Cook-Off.

The chefs are also taken on a tour of New Orleans, White Oak Plantation, and a swamp tour during their visit to Louisiana.

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