Locals are invited on a trip to France to experience some of the things Nicholls State University's cooking students do when they study there.
The trip this spring is sponsored by the Nicholls Foundation and the Chef John Folse Culinary Institute.
Participants will visit Paris, Normandy and Lyon, following in the footsteps of top Nicholls students who travel to Institute Paul Bocuse every summer to learn advanced cooking techniques.
The Institut Paul Bocuse Worldwide Alliance, founded by the celebrated French chef, who died last Saturday at age 91, unites 14 universities from around the world in the pursuit of top-notch culinary education. Nicholls is the only cooking school in the U.S. involved in the partnership. Students undergo intensive four-month training at the Institut Paul Bocuse in Ecully, France, each year.
The trip is scheduled April 18-27. The cost, $3,890, includes six dinners, airfare, transfers and daily breakfast.
Participants will visit Mont St. Michel, Chateau de Chenonceau and the beaches of Normandy while dining at world-renowned restaurants. Chef John Kozar, Chef John Folse Culinary Institute department head, will help guide the tour.
“In the time that I have worked with the Nicholls Foundation, I have had a number of people tell me how excited they are with the success of the Chef John Folse Culinary Institute and how great it is that there is a partnership with the Paul Bocuse Institute,” Jeremy Becker, director of the Nicholls Foundation, said in a news release. “This trip will serve as a way to build and strengthen relationships with our community and the Culinary Institute. We want the trip to also be gastronomical experience, and by having Chef Kozar join us, we plan to make that happen.”
For information and to register, visit nichollsfoundation.org/france-trip-2018 or contact Becker at 448-4406 or jeremy.becker@nicholls.edu.