John Folse Culinary Institute expansion welcomed by industry & future leaders

Last September, Nicholls State University in Thibodaux held a ground breaking ceremony for a new 36,000 square-foot home for the John Folse Culinary Institute. Started in the mid-1990s, the JFCI current enrollment is now six times its original class size, and as a result additional space is needed to accommodate the growing student base.

Due to the ever growing popularity of the culinary profession and Louisiana culinary traditions, the administration sees the program doubling its current enrollment in the coming years. The culinary program is the fastest growing of those offered at Nicholls.

A good percentage of students enrolled at JFCI are being recruited from the Louisiana Restaurant Association Education Foundation’s ProStart program. With 1,300 students enrolled in ProStart statewide, where they learn the foundational elements of culinary arts and restaurant management, many of these students find themselves pursuing their culinary degrees at the Institute.

Also, the LRAEF has awarded upwards of 55 students more than $140,000 in financial assistance through its Scholarship Fund and many of them selected JFCI. At this year’s LRAEF Five Star Futures Gala in New Orleans on August 2, 2014, another $60,000 will be awarded, raising the total to $200,000 since the Fund’s inception in 2009.

The new JFCI state-of-the-art facility is a great benefit to our industry here in Louisiana, as it serves as a training ground rooted in our culinary history and also provides advanced culinary technical training and is the only culinary institute offering a Bachelor of Science degree.

JFCI Executive Director Randy Cheramie said in a Gulfseafoodnews.com article that, the new facility will feature four 1,200 square-foot course specific kitchens—general, pastry, meat fabrication, and sauces, soups and stocks or saucier. A retail shop, selling textbooks, knives, specialty foods and other culinary accessories, is included in the plans. The student-run restaurant will also expand dinner service from the currently offered two nights a week to five nights.

While $9 million of the $12.6 million cost of the building was funded by a state capital outlay grant, the Institute must raise the remaining balance. Partial funding of $400,000 for the project came from a partnership between the JFCI and the Louisiana Seafood Promotion and Marketing Board and was comprised of funds from an Economic Disaster Recovery Program grant and funds the LSPMB received from BP following the 2010 oil spill.

Fundraising efforts are still underway and on Sunday, March 23, 2014, Chef John Folse and the JFCI will host its First Inaugural Dinner of the Century at the Royal Sonesta Hotel in New Orleans.  The “Star-Spangled Evening” pays tribute to a historic meal reminiscent of the last meal served at the White House with the hospitality of First Lady Dolley and President James Madison.

With LRA members Tory McPhail of Commander’s Palace, Frank Brigtsen of Brigtsen’s Restaurant, Chris Lusk of Restaurant R’evolution, Susan Spicer of Bayona and others, this is sure to be a memorable event benefiting the new facility. Tickets are $200 per person, with $125 of the ticket price eligible as a tax-deductible donation. Proceeds benefit the construction of the JFCI’s new building.

RSVP by calling Veronica Veillion at (985) 449-7114 or veronica.veillion@nicholls.edu. 

The Gulf Coast's premier restaurant show opens Saturday

New Orleans is home to great restaurants, exciting attractions and beautiful hotels and this weekend, the city plays hostess to restaurateurs, hoteliers and service companies in town from near and far.

Special guest to open the
Louisiana Foodservice EXPO
is Roz Mallet, the
first African American woman
to chair the National Restaurant
Association.

Every August, the restaurant and hospitality industry heads to the Big Easy for a weekend of business and pleasure for the Louisiana Foodservice and Hospitality EXPO.

Joined this year by special guest, Roz Mallet, National Restaurant Association Chairwoman, the 59^th EXPO, or the LRA show as it’s commonly referred to, kicks off Saturday, August 11 at 10:45 a.m. at the New Orleans Morial Convention Center.

As thousands from the industry usher in another EXPO, several hundred companies will be waiting to greet them and share products, services, innovations and ideas as the three-day show gets underway.

Stan Harris, President/CEO of the
LRA and former restaurateur shares
the value of attending the 59th
Annual Louisiana Foodservice &
Hospitality EXPO.

“There’s a lot to see and learn at the EXPO and I recommend attending for more than one day,” said Stan Harris, Louisiana Restaurant Association President/CEO. “With more than 400 companies, 67 of them new exhibitors, even if you’ve attended in the past, this is a new EXPO.”

One of the new features of the EXPO is the IDEA ZONE, a series of express sessions, most of which only last 30 to 45 minutes. This provides attendees with an educational reprieve from walking the show and take away tips and techniques to help them become more profitable in their operations.

“I’m particularly excited about the Fish of the Gulf session with Chef Brian Landry and the Charcuterie Showdown with Cochon Butcher’s Ian Barrilleaux. The wine aromas class with the Windsor Court’s sommelier Sara Kavanaugh should draw a great crowd too,” said Harris. “With a lineup that runs the gamut from the science and secrets of selecting and cooking rice to hearing from one of New Orleans’ most notable chefs on plating techniques that wow, and many others, the IDEA ZONE has something for every restaurateur.”

The Louisiana Restaurant Association booth design mirrors
that of an art gallery, staying true to the EXPO,
"Art of Hospitality," theme. Images featured are courtesy
of award-winning photographer David Gallent.

The LRA booth has been relocated to the head of the 1300 aisle and designed to resemble an art gallery, staying true to the show’s theme the “Art of Hospitality.” Included in the LRA booth are ServSafe, the LRA Workers’ Comp program and Office Depot.

Another feature of the EXPO is the addition of a hospitality suite on the show floor in the form of a tour bus. Under the title of “PAC the Bus,” contributors to the NRA Political Action Committee will have access to the amenities of the bus—libations and cuisine—during EXPO hours.

On Saturday, the Great American Seafood Cook off will determine the King or Queen of American Seafood and in Louisiana, we are rooting for Keith and Nealy Frentz from Covington’s Lola Restaurant. In its 9^th year, the goal of the Cook-Off is to promote the use of domestic seafood, which in Louisiana, we realize is vitally important to the economy.

If you are in the restaurant or hospitality business, can you really afford to miss this show? Shopping hundreds of companies on your own would take a lifetime. The LRA offers it to you all under one roof!

IDEA ZONE designed to enhance your EXPO experience

The days are flying off the calendar and we are now 57 days out from the Louisiana Restaurant Association's 59^th Annual Louisiana Foodservice & Hospitality EXPO! In New Orleans, August 11-13, at the New Orleans Morial Convention Center, hundreds of companies will exhibit their products and services for thousands of restaurateurs and hoteliers.

New to this year’s EXPO is the IDEA ZONE! We’ve gathered industry experts, chefs and restaurateurs to present on various topics targeted toward your success, profitability and creativity. The Saturday line up was covered in last week’s post.  This week we are giving you a preview of who you will hear on the Show Floor Sunday, August 12.

Cochon Butcher Chef Ian Barrilleaux
will kick off Sunday's Idea Zone with
"Charcuterie Showdown."

Charcuterie is popping up on menus every day and with the rich German influences in Louisiana, we turned to Donald Link’s Cochon Butcher Charcutiere Ian Barrilleaux. Just blocks from the EXPO, sits an artisanal meat show, where Barrilleaux focuses on delivering delicious European cured meats and Cajun sausages influenced by James Beard Award Winning Chef Link. This session kicks off the Sunday line up at 11:30 a.m. and promises to increase your knowledge of the process, spices and products of this ancient form of meat preservations.

Sara Kavanaugh
Sommelier for the
Windsor Court presents
"Does your nose know?"

At 12:30 p.m., Windsor Court Sommelier Sara Kavanaugh will lead attendees in, “Does your nose know?” where she’ll present 30 different scents commonly found in wine. Explore the fruit and floral scents found in white wines. After you’ve familiarize yourself with the scents, she’ll pull the corks on five bottles of white and train participants to detect those aromas in their glasses.

Tory McPhail of
Commander's Palace will
present Eating with your eyes:
presentation techiniques
that Wow! Sunday at 1:30 p.m.

James Beard Award Nominee and Commander’s Palace Executive Chef Tory McPhail will share his passion for plating techniques and innovation at 1:30 p.m. Sunday –Eating with your eyes: presentation techniques that wow! He’ll discuss why visual presentation is essential to the customer experience. Chef McPhail will be assisted by Louisiana ProStart students who will gain experience and knowledge of plating first hand.

GM for Acme Oyster House
Leslie Thornton with Gunter
and Rotner will inspire you
to create a culture of service.

Getting the best from your staff ambassadors begins at 2:45 p.m. and guest presenters are Acme Oyster House executives Lucien Gunter and Paul Rotner along with Leslie Thornton, general manager of the French Quarter restaurant. Acme’s professional development program has created a culture of service that has earned the company a reputation that diners will literally stand in line for. For restaurateurs looking for motivation and inspiration for training and influencing their staffs, this session is for you!

It’s estimated that nearly 18 million Americans have some degree of gluten sensitivity and there is an opportunity for restaurants to gain loyal customers. At 3:30 p.m., Diane Schaefer, Chair of the Celiac Sprue Support Group of Greater New Orleans will present “Gluten-free: Necessity or Choice?” Restaurants that provide gluten free meal options are highly sought out by those suffering with gluten allergies or intolerance. Schaefer will provide intel on the gluten-free diet for celiacs, the gluten intolerant and those who simply choose the diet.

Chef Haley Bittermann
Restaurant Sustainability

Rounding out the Sunday IDEA ZONE Sessions on Sunday is “Restaurant Sustainability Initiatives” at 4 p.m. You’ll hear from Haley Bittermann, Executive Chef for Ralph Brennan Restaurant Group, Johnny Blancher, owner of Ye Olde College Inn and Ann Tuennerman, founder of Tales of the Cocktail. Each has made a concerted effort to reuse, repurpose and recycle in their respective areas of the business.

Johnny Blancher
Restaurant Sustainability

 

Ann Tuennerman
founder of
Tales of the Cocktail
Event Sustainability

Bittermann is composting prep food waste and exploring wine in kegs to reduce glass bottle waste. Blancher has a one acre garden where he grows vegetables, fruits, herbs and fresh flowers used in the restaurant. Tuennerman measures the success of her five day series of events in garnishes which are also composted. They will provide insight, information and ideas that will certainly inspire you to be kinder to Mother Earth.

Be sure to visit the LRA EXPO online to register, review the list of exhibiting companies and check out the full IDEA ZONE schedule!

Any particular IDEA ZONE session you’re looking forward too?