17 NOVEMBRE 2009
COMMUNIQUÉ DE PRESSE
The annual event is entitled “La Fete de Lyon: Celebrating Chef Paul Bocuse and His World Class Cuisine.” Approximately 300 Nicholls’ culinary students will showcase their skills, beginning with a cocktail and hors d’oeuvres reception and ending in a threecourse gourmet dinner, including a dessert buffet.
The gala benefits the Chef John Folse Culinary Institute at Nicholls. Visiting chef, Patrick Ogheard of the Institut Paul Bocuse, just outside Lyon, France, created the menu and will be in Thibodaux to consult with the local students. “This is my fourth time to work on Bite of the Arts,” Prough said. “I haven’t had the opportunity to study at the Institut Paul Bocuse, but now I will have an opportunity for an alliance with Patrick.”
“The John Folse Culinary Institute is the sole American partner in the Institut Paul Bocuse Worldwide Alliance,” Chef John Folse said on the institute’s Web site. “Our alliance with the Institut Paul Bocuse in Lyon, France, provides some of our students with the best hands-on training in French cuisine possible.”