NSU culinary students earn scholarships

THIBODAUX — Thirteen students from Nicholls State University’s Chef John Folse Culinary Institute were awarded scholarships by the Louisiana Restaurant Association Education Foundation.
“Our students received 13 out of 30 scholarships awarded by the LRA Education Foundation,” said Chef Randy Cheramie, executive director of the culinary institute at Nicholls. “We were very glad that we were so well represented, and we think it says a lot about the caliber of our students.”
The following Nicholls culinary students received the NRAEF Scholarship, given to students who have or will receive the ProStart Certificate of Achievement:
—Sabrina Bodenheimer, second-year recipient;
—Victoria Cart, third-year recipient;
—Lauren Fendlason, second-year recipient;
—Jordan McClelland, second-year recipient;
—Melissa McGuire, third-year recipient;
—Thien Nguyen, third-year recipient;
—Sadie Poche;
—Hillary Scott, third-year recipient.
The following students received the General Hospitality Scholarship, given to students who are currently enrolled or have been accepted in a hospitality or culinary degree program:
—Sunni Authement;
—Lindsey Carroll;
—Rachel DeFelice;
—Tashira Green;
—April Lee, second-year recipient.
“The LRA Education Foundation is thrilled to award scholarships to these deserving students,” said LRAEF Executive Director Alice Glenn. “Louisiana’s restaurant industry is expected to add more than 17,400 jobs in the next 10 years. The LRA Education Foundation, through its Scholarship Program, seeks to deliver educated and highly-skilled employees to the workforce once their college education is complete.
“I have no doubt that these individuals will use these scholarships to strengthen the foodservice and hospitality industries in the coming years.”
The Chef John Folse Culinary Institute at Nicholls features the state’s only culinary bachelor’s degree program. For more information visit nicholls.edu/culinary.
According to the university’s website, The Chef John Folse Culinary Institute is dedicated to the preservation and advancement of the rich culinary heritage of Louisiana. It provides a focal point for the study of classical culinary arts, Louisiana’s culinary heritage and the discovery of regional and global perspectives.
The Institute works to maintain world-class culinary instructional and research faculty and facilities. It also encourages scholarly and proprietary culinary research and to preserve the area’s unique culture through the establishment of an archives and research center.