While the Culinary Department is currently hidden within the confines of Gouaux Hall, students in the department feel the talents they possess should be shared throughout the Nicholls community.
Emily K. Johnson, culinary arts junior from Lafayette, expressed her passion for the culinary industry and how the beauty of the department goes unnoticed by many. Other than just the cooking aspect, the work put in by culinary majors can be both physically and mentally demanding.
“It’s more substance than just putting on a uniform and getting a recipe and then following it,” Johnson explained.
From the difference between farm chickens as opposed to mass produced chickens, the details of the culinary arts profession go deeper than just a measuring cup.
Johnson then went on to explain the importance of culinary arts and its connection with science. As a culinary arts major, students will receive a bachelor of science degree rather than just a degree in “cooking.”
“We’re artists. We’re craftsmen: our medium is food,” Johnson said. ” We’re scientists. Our chemistry set is a stove.”
Johnson illustrated the intimate piece of the culinary industry people may fail to realize. She explained that it could almost be considered a “romantic expression” while one is creating special dishes in the kitchen.
An example of this art form translating into a science would be in the baking field. Johnson broke down a scenario that can happen when baking a soufflé that the average “box baker” would not understand.
“If there are too many atoms of oxygen in a batter, the soufflé is not going to rise,” Johnson said. ” It’s not going to have the texture that you need it to have because the molecules are not distributed as they need to be.”
Along with the technicalities, Johnson explained that there is much culture and tradition that goes on in the kitchen. Television shows such as Top Chef, Chopped and programming shown on the Food Network perhaps lack an in-depth look at the actual hard work chefs undergo on a daily basis.
“It’s made out to be this glamorized field, and it’s so much more than that,” Johnson explained. “I feel like so (many) of these shows are just glossing over it and are just showing the (fun stuff.)”
As for women in the kitchen, Johnson sees the dominance women hold in culinary arts. Time Magazine released a feature about The Kitchen Gods and Johnson could not help but question why women weren’t featured.
For example, there is a class at the institute populated mostly with women who are butchering whole hogs, which can be a laborious task.
“When it comes down to it in the kitchen, sex doesn’t matter.” Johnson said.
With the building of the multi-million dollar John Folse Culinary Institute, Johnson believes the Nicholls community will be more aware of the existence and importance of the department due to this visual representation.
“Whenever the new building is done, it will bring us more validation because it will be our own building,” Johnson said.
The new culinary building is slated to be open for classes by the Spring 2015 semester.