The new culinary building has not been finished on time, but the University is doing everything in its power to get students in the building before the semester ends.

According to Mike Davis, assistant vice president of facilities, the reason the building was delayed is because of rain and a lack of manpower.

“The delay was in no way the University’s fault,” Davis said. “We are trying everything we can to get this building finished as soon as humanly possible.”
As of right now, the building is set to be finished at the end of March. Furniture will be delivered on Apr. 1, and it will be open to students on Apr. 13.
“My main goal is to get the graduating seniors in the building before they depart Nicholls so they can get a chance to work with the new equipment,” Davis said.

The new state of the art kitchen equipment has already been delivered and is currently being installed.

Davis believes that getting the building open will be a group effort. Culinary faculty will have to work together moving things from their office, the china from Carmel Inn and all other equipment that is currently being used in Gouaux Hall.

This building will be the new home for La Bistro, the student run restaurant that was previously at the Carmel Inn, another reason Davis wants to get the culinary building up and running before the end of the semester.

“We are not trying to dwell too much on the fact that the building is late on being completed, but we are trying to focus on getting the building finished,” Davis said.

Davis has been visiting the construction site daily for the past few months to ensure that operations are running smoothly and swiftly.

“It is really cool to see this building being built from the ground up,” Davis said. “I am excited to see how the students like it once it is finished.”
There will be student, visitor and faculty parking spots around the building, but Davis thinks that most students will walk to the building for class instead of drive.

“This campus is pretty small in comparison to Louisiana State University or any other big university, so I think that students will choose to walk even if it is a little farther than other buildings,” Davis said.

According to Davis, the Petroleum Engineering Technology and Safety Measures department will most likely be filling up most of the space that culinary is currently using once the move is made, but it is still in the works.

“We are desperately trying to get culinary students in the building, because seeing the look on their faces will make this long process worthwhile,” Davis said.