Food demonstrations at The Chef John Folse Culinary Institute culminated the research week presentations at Nicholls State University, where every department participated in the presentations.

Department head Chef John Kozar said, “Every individual’s research is their passion and this week is for sharing your passion and your subject of expertise with the campus and the community.”

Chef Marcelle Bienvenu, a culinary instructor, led a demonstration including history and creations centered the restaurant Delmonico in New York.

With regard to the reason for the demonstrations Bienvenu said, “I think because the people in the community have been very supportive of our program and they like to come and see what we’re doing. It gives us an opportunity to show off our students.”

Kozar said he has experienced some of the positive consequences from doing these demonstrations.

“A lot of times I’m thinking that they’re just here to be entertained but it’s really fulfilling to know that’s what they’re using techniques we demonstrate in their homes now,” Kozar said.

Mallory Miller, a sophomore culinary major from Sulphur, has been working closely with Kozar on a crêpe recipe for about a week and a half.