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Executive Director of the John Folse Culinary Institute, Chef Randy Cheramie, says, “When I first came here in 1999 they told me we’re two years from getting a new school. So here it is, twelve, fifteen years later; it’s actually coming to fruition.” Photo: Louisiana Seafood Board
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Chef John Folse speaking at Nichols State groundbreaking. Photo: Louisiana Seafood Board
- by Vanessa Bolano/WGNO Reporter
Executive Director of the John Folse Culinary Institute, Chef Randy Cheramie, says, “When I first came here in 1999 they told me we’re two years from getting a new school. So here it is, twelve, fifteen years later; it’s actually coming to fruition.”
The culinary arts school currently takes up 9,000 square feet. Most of it is inside the science building. The new plans put students in a 33,000 square foot building of their own.
“We’re looking that our enrollment will double. We’ll probably go to 600 students by the second year that we’re in the new facility,” says Cheramie.
The new facility will be located towards the front of campus, along LA-1. Construction is scheduled to begin in May. The building is expected to be up and running by the Fall semester of 2014.
The post WGNO: Nicholls State John Folse Culinary Institute Expanding appeared first on Louisiana Seafood News.
