Culinary students attend career day for local jobs and internships

On March 13, the Nicholls culinary department held a culinary career day in the Ledet building.

“The culinary students are required to do a sophomore internship,” Kristie Tazin Goulas, director of Career Services, said.

The career day was a way for the culinary students to see what possible jobs and internships are available for them around the area. They had everything from hospitals, hotels and local restaurants there for the culinary students to talk to.

“I want to find myself a summer job, get experience and just have a good time with the whole thing,” Kelly Zeringue, culinary freshman from Kenner, said.

Zeringue, along with other culinary students, had the opportunity to network with employers throughout the event and try and gain employment or internships through the companies in attendance.

Randy Cheramie, instructor and recruitment coordinator for the Chef John Folse Culinary Institute, said he enjoys holding a career day in the building that is specifically for the culinary students.

Students said that the regular career day the school holds is helpful, but having a career day specifically for the culinary students in the culinary building makes it easier and more accessible to the students.

“We’ve got a good reputation in industry; they want our students,”Cheramie said.

Cheramie said career day creates an environment where employers can come and look for hires. It’s a day where students can discover the possibilities for their future.