Press Releases

August 9, 2007

CARIBBEAN CHEFS TRAIN IN LOUISIANA

THIBODAUX, LA – From July 28-August 11, 2007, Nicholls State University in Thibodaux, Louisiana played host to a handful of chefs from the Caribbean studying 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, these high-profile foreign chefs learned the basics of Black Pot Cooking, Tex-Mex, and Bar-B-Que, as well as other traditionally southern cooking techniques and styles.

Each year, SUSTA sponsors training for two groups of foreign chefs to familiarize them with food and agricultural products from the southern U.S. This is the tenth group of chefs trained at Nicholls under SUSTA's culinary program. These culinary professionals are key contacts in overseas markets who can raise the profile of southern U.S. food products through their affiliations with television shows, cooking schools, hotels and restaurants. Many chefs who have participated in past courses have continued their relationship with SUSTA and participated in promotions 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.

In addition to competing in a gumbo cook-off and practicing a variety of southern cooking techniques during the course at Nicholls, the visiting chefs also had the opportunity to tour the Louisiana Restaurant Association show in New Orleans on Saturday, August 4. There they sampled a variety of food products available from Louisiana suppliers, including seafood, spices and sauces.

The chefs also enjoyed trips to New Orleans and White Oak Plantation, as well as a swamp tour, during their visit to Louisiana.

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