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 fishermanās dish.
As part of ¹ū¶³APPā Black History Month celebrations, Chef Erik Veney, the executive chef of Murielās Jackson Square, will be showcasing his Bayoubaisse, which is based on Bouillabaisse, a fish stew originating in Marseille, France. In Veneyās 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.
āWe 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,ā said Chef John Kozar, culinary institute department head. āGuests and students can learn from his more than two decades in the kitchen and also experience his unique Southern creations.ā
Originally from New York, Chef Veney was named āChef of the Yearā by New Orleans Magazine in 2003. He has more than 20 years of experience in New Orleansā 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