Nicholls culinary students get ultimate experience
Students from the Chef John Folse Culinary Institute at Nicholls State University are gaining valuable kitchen experience this week preparing meals for the nation's top golfers at the U.S. Masters Tournament in Augusta, Georgia.
Forty Nicholls culinary students and 10 alumni headed to the Augusta National Golf Club last week and will return to campus on Monday, April 11 following the final day of the tournament.The current group of participants includes several locals such as Alexandra Domangue from Houma, Alaina Evans from Cut Off, Thien Nguyen from Thibodaux, Lauren Stewart from Thibodaux and Nicole Theriot from Thibodaux.
During their weeklong stint at the Masters, the students will work 10 to 12 hour shifts preparing 1,200 to 1,500 meals a day at various tournament venues, such as the prestigious Berckmans Place hospitality facility. The experience will expose students to the sports hospitality industry and provide them with the opportunity to work alongside highly respected chefs from across the country.
This marks the third year that Nicholls students have been invited to work at the Masters Tournament with more Colonels going each year.
"For the past three years, we have been very fond of our relationship with the university and especially with the Chef John Folse Culinary School," said John Johnson, director of club operations for Augusta National Golf Club, who visited Nicholls in November to recruit student staff for the Masters. "We love coming here; we love the students. We’ve found that they have been able to allow us to exceed our members’ and our patrons’ expectations. They are a great resource for us, and we look forward to that partnership for many years to come."
Posted on Fri, April 8, 2016
by The Lafourche Gazette