Darryl L. Holliday, culinary arts senior from Baton Rouge, has been selected by Cornell University to be a participant in its Summer Scholars Program. Holliday will be part of a program studying the effects of post harvest treatments on antioxidative properties of horticultural products. “Antioxidants are the new vitamins,” Holliday said. “In the next few years we will see a dynamic shift in how people look at the foods they consume. Antioxidants will be seen as a crucial component of packaged and manufactured products.”
Holliday attended St. George Catholic School for Elementary and Middle School in Baton Rouge where he served as an altar boy and became involved in the performing arts. It was this love of the arts that brought Holliday to Baton Rouge Magnet High School.
While researching a report in his junior year, Holliday had the opportunity to learn from Professor Carol Gunter, former professor at the Chef John Folse Culinary Institute at Nicholls State University.
“Following her around allowed me to participate in classes now and then and at the same time allowed me to talk to students. I knew exactly what I was getting into,” Holliday said.
Though offered scholarships to more prestigious culinary schools like the Culinary Institute of America and Johnson and Wales, Holliday chose the Chef John Folse Culinary Institute because it is one of the only culinary programs that offered a bachelor’s degree.
“The culinary department has provided me with more than I expected, especially since the changes that Dr. Robert Harrington, dean of the Culinary Institute, has made in regard to product development,” Holliday said.
Upon returning from Cornell, Holliday will attend Louisiana State University in Baton Rouge to pursue a master’s degree in food science and then take a position with a flavoring manufacturer creating products for industry use.
Holliday is looked upon fondly by his instructors. “There is no denying that Darryl is an intelligent kid,” said Chef Randy Cheramie, lecturer in the Culinary Institute. “Darryl is going to go on and be what he wants to be. Cornell is a big feather in his cap.”
While attending Nicholls, Holliday was a member of the American Culinary Federation Knowledge Bowl Team, a member of Eta Sigma Delta, a culinary honors program, and also served as a staff writer for the Lagniappe section of The Nicholls Worth. Holliday is also a member of the St. Thomas Aquinas campus ministries program and serves as their food service supervisor with the “Not By Bread Alone” meals program.
