Bruce Murphy, president of Nicholls State University, cut the ribbon for the grand opening of the Lanny D. Ledet Culinary Arts Building Thursday, Aug. 20.

With over 500 guests present, the $12.6 million building was open to the public following the ceremonial ribbon cutting. After years of residing in Goaux Hall the culinary arts program had a new home.

“It’s here. The dream has come true. This is a glorious day indeed. We had kitchen equipment designed for science classrooms. Most of that equipment worked, it just wasn’t sexy. That? That is sexy,” Randy Cheramie, chef and executive director of Chef John Folse Culinary Institute, said.

The new state of the art equipment and kitchens were also a welcome sight for the culinary students returning for their fall semester.

“As I walk through the halls and cook in the kitchens, I remember how blessed I am, how blessed we all are to prepare for the real world in such a first-class facility. Gone are the days of ‘work with what you have’, now we have plenty to work with and plenty to grow with,” Hillary Scott, a senior culinary arts major from Allen, Texas, said.

The Chef John Folse Institute at Nicholls is the only institution in the state to offer a four-year culinary arts degree. Through the investment of private and public funds, the vision of former Nicholls State University president Donald Ayo and Chef John Folse has become a reality. Graduates from the program have garnered attention of top chefs and restaurants both nationally and internationally. The uniqueness of the program stems from the focus on the study of the Cajun culture and cuisine.

“Everything that great institution worldwide teaches comes out of these walls. Our program, though, does something that none of them can do. No other culinary program in the world is found on the banks of Bayou Lafourche,” John Folse, chairman and board of advisors of the Chef John Folse Culinary Institute, said. “None of them are in the greatest pantry of raw ingredients that God could have given anyone.”

The program and its new facilities continued to receive praise throughout the reception, as two of the top chefs in America in attendance gave their nod of approval.

“Beautiful. Don’t you think? Look at how shiny everything is,” Rick Tramonto, Chicago chef, restaurant owner and cookbook author and Jared Van Camp, Chicago chef and owner of Old Town Social, said.

Several Louisiana government officials were also present: Nick Cole, education policy advisor for the office of Governor Bobby Jindal, Senator Norby Chabert, Louisiana Representative Joe Harrison, Louisiana Supreme Court Justice John Weimer and Mayor of the City of Thibodaux Tommy Eschete.

The major contributors for building construction include: the Peltier Foundation, the Louisiana Seafood Promotion & Marketing Board, Bobby & Linda Burguieres, the Lorio Foundation, the Ruth U. Fertel Foundation and the Fertel Family Foundation.