The new dean for the Chef John Folse Culinary Institute, Pete DiMicelli, will begin his work at Nicholls next semester.According to Carroll Falcon, provost and vice president for academic affairs, a committee was formed, and they interviewed several people for the position. From those interviewed, three finalists were chosen.

The three finalists were Peter DiMicelli from Stillwater, Okla.; Robert Elsner from Winston-Salem, N.C.; and Paul Magnant from Olympia, Wash.

“After going through the interview process, looking at their rsums and background and talking to their references we felt that DiMicelli would be the best choice,” Falcon said.

The committee; Falcon,; Stephen Hulbert, University president; and Chef John Folse, founder of the culinary institute, each interviewed DiMicelli.

“In our collective opinion, we felt that DiMicelli represented what we wanted as far as the future of the institute,” Falcon said.

DiMicelli’s hiring was finalized before Hurricane Katrina made landfall; therefore, the hiring freeze that was put in place by Gov. Blanco has not affected his hiring.

The selection process was completed sometime in February, prior to the end of the previous fiscal year, which was June 30, 2005. The Board of Supervisors approved DiMicelli to start on Jan. 4.

“We have a lot of support, and our new dean can cultivate that,” Falcon said. “He has a good business background, and he’s a person who can also read the public well; all of those skills are needed as he tries to lead our program. He’s got a lot of visions of what he feels this program needs.”

Falcon said that DiMicelli is currently receiving his Ph.D. at Oklahoma State University in hotel and restaurant management. DiMicelli also has a degree in accounting and law and is also a certified chef.

“He’s had his own food business also,” Falcon said. “He knows the culinary industry quite well.”

George Kaslow is currently acting dean for the culinary institute while DiMicelli is attending Oklahoma State University.

“He’s our senior ranking faculty member in that department,” Falcon said. “He’s doing a very fine job.”

Falcon said that those who interviewed DiMicelli feel as though he has the skills needed to run the culinary institute, but he said it may be a challenge for DiMicelli.

Fundraising for a new culinary arts building will be a major responsibility for the new dean. Donors have already been gathered, but more donations are needed.