Nicholls State University’s Culinary Institute prepares to end its final Food Truck Friday of the year with an homage to barbecue, showcasing the talent and creativity of the chefs who make everything possible.

The highly anticipated menu features an array of barbecue-inspired dishes made entirely by the student chefs.

Chef Greg Rosary, an instructor at the Culinary Institute and the driving force behind the class, is particularly excited to showcase the ribs, a dish eagerly anticipated by his students.

Rosary said the ribs creation involves a mix of Tennessee, Texas, and Mississippi barbecue traditions, melded together in a new custom-made barbecue pit.

The barbecue ribs come with a selection of sides including coleslaw, potato salad and barbecue beans. You can also try the fully loaded pulled pork baked potato, the chicken and sausage kabobs or the barbecue bologna sliders. 

Don’t forget to save room for dessert. Customers can choose between the refreshing lemon ice box pie or the rich, indulgent bread pudding. 

With the first semester of the food truck soon in the books, Rosary is already looking ahead to next year. After a humbling yet rewarding semester

“I only expects the food truck to improve,” Rosary said.