{"id":7321,"date":"2019-02-01T17:00:13","date_gmt":"2019-02-01T23:00:13","guid":{"rendered":"https:\/\/www.nicholls.edu\/news\/?p=7321"},"modified":"2019-02-01T17:00:13","modified_gmt":"2019-02-01T23:00:13","slug":"community-invited-to-chef-john-folse-culinary-institute-for-cooking-demo","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/news\/2019\/02\/01\/community-invited-to-chef-john-folse-culinary-institute-for-cooking-demo\/","title":{"rendered":"Community Invited to Chef John Folse Culinary Institute for Cooking Demo"},"content":{"rendered":"<figure id=\"attachment_7322\" aria-describedby=\"caption-attachment-7322\" style=\"width: 409px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/02\/Executive-Chef-Erik-VeneyWEB-1.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-large wp-image-7322\" src=\"https:\/\/www.nicholls.edu\/news\/wp-content\/uploads\/sites\/66\/2019\/02\/Executive-Chef-Erik-VeneyWEB-1-409x540.jpg\" alt=\"\" width=\"409\" height=\"540\" \/><\/a><figcaption id=\"caption-attachment-7322\" class=\"wp-caption-text\">Chef Erik Veney<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400\">THIBODAUX, La. &#8212; 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 fisherman\u2019s dish.<\/span><\/p>\n<p><span style=\"font-weight: 400\">As part of 果冻APP\u2019 Black History Month celebrations, Chef Erik Veney, the executive chef of Muriel\u2019s Jackson Square, will be showcasing his Bayoubaisse, which is based on Bouillabaisse, a fish stew originating in Marseille, France. In Veney\u2019s 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. <\/span><\/p>\n<p><span style=\"font-weight: 400\">\u201cWe 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,\u201d said Chef John Kozar, culinary institute department head. \u201cGuests and students can learn from his more than two decades in the kitchen and also experience his unique Southern creations.\u201d<\/span><\/p>\n<p><span style=\"font-weight: 400\">Originally from New York, Chef Veney was named \u201cChef of the Year\u201d by New Orleans Magazine in 2003. He has more than 20 years of experience in New Orleans\u2019 restaurants.<\/span><\/p>\n<p><span style=\"font-weight: 400\">The demonstration is scheduled for noon on Thursday, Feb. 7, in the Lanny D. Ledet Culinary Arts Building.<\/span><\/p>\n<p><b>FOR IMMEDIATE RELEASE: <\/b><span style=\"font-weight: 400\">Feb. 1, 2019<\/span><\/p>\n<p><b>CONTACT: <\/b><span style=\"font-weight: 400\">Jacob Batte, Media Relations and Publications Coordinator, <\/span><span style=\"font-weight: 400\">985.448.4141<\/span><span style=\"font-weight: 400\"> or <\/span><span style=\"font-weight: 400\">jacob.batte@www.nicholls.edu<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THIBODAUX, La. &#8212; 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 fisherman\u2019s dish. As part of 果冻APP\u2019 Black History Month celebrations, Chef Erik Veney, the executive chef of Muriel\u2019s Jackson Square, will be showcasing his Bayoubaisse, which is [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7321","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Community Invited to Chef John Folse Culinary Institute for Cooking Demo - 果冻APP News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/news\/2019\/02\/01\/community-invited-to-chef-john-folse-culinary-institute-for-cooking-demo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Community Invited to Chef John Folse Culinary Institute for Cooking Demo - 果冻APP News\" \/>\n<meta property=\"og:description\" content=\"THIBODAUX, La. &#8212; 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 fisherman\u2019s dish. 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