Voila 2007 Fall (PDF) - Nicholls State University

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Success has indeed been sweet for six graduates of the Chef John Folse Culinary Institute. Although they chose the same major, they traveled different paths to reach their own version of culinary dreams. You can find four of them at some of Louisiana’s top restaurants and two at a major food manufacturer. Chefs du Jour Chef Holly Goetting (A.S., 2000) Executive Chef at Charley G’s in Lafayette What I do: I work with a kitchen staff of 12 at various food stations and prepare the daily catch during the week and expedite (bridge between wait staff and kitchen staff to ensure orders are filled and delivered) on the weekend. About 80 to 90 percent of the recipes used at Charley G’s are my creation. How I got here: I started college at the University of Louisiana at Lafayette studying interior design and worked after class at restaurants like T.G.I. Friday’s. When I realized I enjoyed work more than school, I made the switch to culinary arts at Nicholls where I felt that I really fitted in. After graduation and a brief stay in Colorado, I went to work at my first choice, Charley G’s (the classiest restaurant in Lafayette), and worked my way up from pastry chef. I love the team effort at Charley G’s and having the freedom to be myself and get my creative juices flowing. Honors: The first woman executive chef in Lafayette, Goetting was named a 2005 Chef to Watch by Louisiana Cookin’ magazine. Tuna Tartar with Wasabi-Soy Vinaigrette & Black Sesame Crackers Serves: 2 8 oz. tuna, sashimi grade, small dice 8 oz. seaweed salad 3 oz. wasabi-soy vinaigrette 6 black sesame crackers 1 tsp. black sesame seeds 3 in. PVC pipe mold 3 wonton wrappers Wasabi-Soy Vinaigrette ½ shallot, minced 1 garlic clove 1 tsp. Dijon mustard 1 tbsp. lemon juice 1 tbsp. lime juice ¼ c. soy sauce ¼ c. wasabi paste 1 tbsp. rice wine vinegar ½ c. vegetable oil Mix all ingredients except oil in blender. Turn blender on low and add oil in a thin, steady stream. Set aside. For black sesame crackers: Cut three wonton wrappers diagonally. Fry in oil until golden and crispy. Sprinkle sesame seeds on crackers immediately after removed from the oil. Assembly: Place PVC pipe in center of plate. Put seaweed salad inside and press down firmly. In a small bowl toss tuna in vinaigrette and place on top of seaweed salad. Press down firmly again and pull mold off. Drizzle wasabi-soy vinaigrette around tuna tartar mixture, sprinkle with sesame seeds and top mixture with 3 crackers. | Voilà! | Voilà!
Chef Kevin Bordelon (B.S., 2006) and Chef Tony Zeringue (B.S., 2006) Corporate Chefs in Research and Development at Bruce Foods in New Iberia What they do: They formulate new products to bring to market and develop recipes, especially those using Bruce Foods product lines. They also travel the country competing in cook-offs and presenting at food shows and conventions. How they got here: Kevin: I used to work as a purchasing agent for the Department of Defense, which was really stressful. As a stress reliever, I used to come home on the weekends and cook and entertain. It took me about a year to figure out that’s what I should be doing full time. I was working in Germany and the Czech Republic when I heard about the opening at Bruce Foods from another culinary student whose father worked there. I asked them to keep me in mind. Tony: Cooking is in your blood if you grew up in south Louisiana. I remember watching my grandparents and parents cooking and just waiting for the day when I was old enough to reach the stovetop to cook. I started working in research and development as an intern at Popeye’s corporate headquarters in Atlanta and discovered I loved doing it. When Bruce Foods contacted the culinary institute looking for a research and development chef, I did everything in my power to be chosen. Why they do it: Kevin: I’ve always been interested in the food science part of cooking. I love learning how ingredients react with each other. I get to spend a lot of time working with our marketing department, reading consumer data and surveys and discovering what consumers need and want. I also look at ways to improve a product that’s already on the market and make it unique to us, creating our own market niche. Tony: The best part of my job is being able to develop new products and recipes and then actually see them come to life – published in magazines or online or on the menu at a restaurant. I love walking into a supermarket and seeing a product on the shelf and being able to say, “This is my product, I helped to formulate it.” There is no better feeling in the world. Bruce’s Sweet Potato Bread Prep Time: 20 minutes Cook Time: 1 hour Yield: 3 loafs (2-lb. tins) or 6 loafs (1-lb. tins) 1 (29 oz.) can cut yams (drained and mashed) 3½ c. white flour 3 c. brown sugar 2 tsp. baking soda 1½ tsp. sea salt 3 tsp. cinnamon 1 c. vegetable oil 4 eggs 2/3 c. water Vegetable spray, as needed Mix flour, brown sugar, baking soda, salt, cinnamon, eggs, oil and water in large mixing bowl with paddle. Add the yams and mix to incorporate evenly. Pour mixture into loaf pans sprayed with vegetable spray, filling half way, and bake at 350° F for 1 to 1½ hours or until a toothpick inserted into the center of the bread comes out clean. Allow bread to cool and then store in plastic wrap. Chef Ian Barrilleaux (A.S., 2004) Pantry Chef at Brigtsen’s Restaurant in New Orleans What I do: I prepare sauces, sides, soups and specials, man the grill station and manage all the customer orders. It’s a small restaurant, so we all chip in on tasks. How I got here: Growing up in New Orleans, I recall eating at my dad’s favorite restaurant – Brigtsen’s. It’s a small family operation, just the kind I’d like to own one day. My mother was my first cooking inspiration, and my dad has a real passion for food, too. As a teen, I had jobs waiting and bussing tables in local restaurants. I graduated from the University of New Orleans with a history degree, but then realized I missed the kitchen. Why I do it: After graduating from Nicholls, I moved to Chicago and began working in hotel/restaurant tourism at a large private club. Even though I was supposed to be working in the front of the house, I was always drawn to the back of the house. That’s where I had more fun. Sunshine Daydream Roasted Root Vegetables 1 c. golden beets, peeled, medium dice 1 c. sweet potatoes peeled, medium dice 1 c. roasted corn (2-3 ears) ½ c. red onion, finely diced 2 tsp. fresh thyme 1 tbsp. fresh oregano Olive oil for roasting Apple cider vinegar White and black pepper Salt Truffle oil Preheat oven to 350 degrees. Heat a skillet to medium with a small amount of olive oil. Add sweet potatoes and sauté until slightly colored. Season to taste with white and black pepper. Transfer sweet potatoes to a sheet pan and place in the oven for 10 to 15 minutes, stirring at least once. On another sheet pan, season the beets with white and black pepper and a bit of olive oil to coat. Cook 30 to 35 minutes in oven, stirring at least once. To roast corn, heat a black iron skillet. Season corncobs with salt and black and white peppers and toss with a bit of olive oil. Place cobs into skillet and continue to roll and look for caramelization. Don’t worry if some kernels blacken; this is good flavoring. Cut the corn off the cob. In a large bowl, combine roasted corn, golden beets, sweet potatoes and red onion with the oregano and thyme. Add apple cider vinegar to adjust seasoning. Add truffle oil to taste (a little goes a long way). Season to taste and serve immediately. | Voilà! | Voilà!
Page 2 and 3: Voilà! Fall 2007 Editor Lydia Szan
Page 4 and 5: From the President As I enter my fi
Page 8 and 9: Chef Jonathan Lanius (B.S., 2007) K
Page 10 and 11: A wall of vinyl siding takes shape
Page 12 and 13: in the attic of the old Lafourche j
Page 14 and 15: Shalonda Johnson, graduating sociol
Page 16 and 17: Lafourche and Terrebonne parishes e
Page 18 and 19: College of Nursing and Allied Healt
Page 20 and 21: Opening doors Doors have played a r
Page 22 and 23: By Brandon Rizzuto With the sun bea
Page 24 and 25: Just Plain Barb A woman of few word
Page 26 and 27: Honor Roll Honor Roll ULS Foundatio
Page 28 and 29: Honor Roll Honor Roll Mr. Mathew G.
Page 30: Nicholls State University Foundatio

Voila 2007 Fall (PDF) - Nicholls State University

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