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Seven culinary students selected to study in France this summer

March 2, 2019

Photo+submitted+by+Taylor+Mason
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Seven culinary students selected to study in France this summer

Photo submitted by Taylor Mason

Photo submitted by Taylor Mason

Photo submitted by Taylor Mason

Photo submitted by Taylor Mason

This summer, seven culinary students will travel to France to study at Institut Paul Bocuse.

The seven students are part of the alliance program. The alliance program will send the students to Lyon, France where they will gain experience inside and outside of the kitchen.  

The students said they find it an honor to be a part of the program.

“The thought of being able to have the opportunity to go to such a prestigious school is just kind of a little mind blowing to me,” Sabrina Authement, culinary senior from Larose, said.

Each student had to apply to be part of the program. Students had to build a portfolio where they had to include a resumé and a professional picture. An essay was also required during the application process.

“It’s really just validation for everything I’ve done thus far at my school,” Emily Musselman, culinary senior from Prairieville, said.

Nicholls is the only university in the United States that has a partnership with Institut Paul Bocuse.

Not only will the students be representing Nicholls, but also the entire country.

“We are not only representing the school, we are representing the United States,” Authement said.

Taylor Mason, culinary junior from Anacoco said she looks forward to the opportunities the program will create for her career.

“Having this on my resumé will also open opportunities for future employers that they’ll see I had this chance to go overseas to the Institut Paul Bocuse,” Mason said.

Some students said that being selected for the program was a form of validation.  

“For me, it’s proving to myself that I am good enough in what I’m doing and that I made it in a sense and I’m better than what I think I am,” Hailey Sellers, culinary senior from New Orleans, said.

Amelia Cummings, culinary senior from Baton Rouge, said that being selected to go to France shows that her time at Nicholls has lead to something.

The students will head to France on April 29, and the program will end in August. They will spend almost three months at the culinary school.

 

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