CHEF JOHN FOLSE CULINARY INSTITUTE

THIBODAUX, La. – Nicholls State University’s Chef John Folse Culinary Institute (CJFCI) – only USA institution in the Alliance Network – recently celebrated its 30th anniversary as the first four-year culinary program in the United States. The Institute hosted “Celebrating Our Chefs,” a week of extraordinary culinary events featuring Michelin-starred Chef Davy Tissot and Maxime Moïse. This milestone event highlighted the Institute’s commitment to culinary excellence, education, and community engagement! Bravo for their dedication.

Event Schedule

  • Silent Auction
    The auction took place virtually and culminated at the “Celebrating Our Chefs” dinner on Wednesday, Nov. 20. It featured international culinary experiences for purchase, including unique items from France. Participation was open to all, even for those not attending the dinner.
  • CJFCI Open House
    Students, faculty, alumni, media, and the public toured the CJFCI and observed Chef Davy Tissot and Chef Maxime Moïse as they prepared for the sold-out “Celebrating Our Chefs” dinner.
  • Celebrating Our Chefs Dinner & Silent Auction
    A sold-out event featured a 170-seat gourmet dinner prepared by Alliance Summer program alumni chefs, CJFCI students, and guest chefs. A great amount of money was raised for the fondation and to send students in the 2025 Alliance Summer program in LYON & enhanced the Institute’s operations.
  • Chef Lecture Day – “Seeking Excellence” by Chef Davy Tissot
    Students, faculty, alumni, media, and the community attended an engaging lecture covering Chef Tissot’s illustrious career, his journey to winning the Bocuse d’Or, and his continuous pursuit of excellence!
  • Visiting Chef Demo – Bayou Shrimp Quenelles
    Chef Davy Tissot demonstrated his signature dish, Bayou Shrimp Quenelles, in a live session at the CJFCI. This interactive experience was open to all and a great moment for the student to ask all their questions to Davy!
  • Bayou d’Or Student Cooking Competition
    Led by Chef Jana Billiot and her seafood class, the student competition featured five Louisiana freshwater proteins.

 

Spotlight on Chef Davy Tissot and Chef Maxime Moïse

Chef Davy Tissot, a Michelin-starred culinary master, began his journey at the age of 13. His career highlights include working with legends like Paul Bocuse, Régis Marcon, and Jacques Maximin, earning the prestigious Meilleurs Ouvriers de France title in 2004, and winning the Bocuse d’Or Gold in 2021. He now serves as International President of the Bocuse d’Or and is a driving force behind culinary innovation at Institut LYFE.

Chef Maxime Moïse, an alumnus of Institut LYFE, has risen to become the International Strategic Partnerships Manager for the Alliance Hospitality Network. Moïse collaborates with 25 global hospitality schools to promote cultural exchange, innovation, and education in culinary arts and hospitality management.

CHEF JOHN FOLSE WITH CHEF TISSOT AND MOISE

 

Celebrating Excellence and Shaping the Future

Since 2005, CJFCI has sent 62 students to the summer training course in Lyon, providing them with unmatched opportunities to learn from world-renowned chefs. Alumni of the program have gone on to work at prestigious establishments like Commander’s Palace, Tana, and The Ritz Carlton.

“This 30th anniversary is a testament to our Institute’s legacy and vision for the future,” said Amelie Zeringue, CJFCI Department Head. “As the first female leader of CJFCI, I was honored to host chefs of this caliber and inspire the next generation of culinary innovators.”

For more information on Chef John Folse Culinary Institute, visit www.nicholls.edu/culinary.