Nicholls State University and Delgado Community College are working together to brand south Louisiana as a culinary education destination.
At the inaugural Dinner of the Century fundraiser on March 23, officials from both institutions signed a memorandum of understanding making it easier for culinary students to cross-enroll at Nicholls and Delgado, as well as to transfer between both schools.
Scholarships also are being created to help Delgado associate-degree graduates to work toward a Bachelor of Science in Culinary Arts at the Chef John Folse Culinary Institute at Nicholls.
Nicholls is the only university in Louisiana to offer a Bachelor of Science degree in culinary arts.
At its founding in 1994, the culinary bachelor’s degree was the first of its kind at a public university in the United States, a news release said. Delgado’s two-year program provides the technical skills necessary to enter the culinary and hospitality workforce, while Nicholls’ bachelor’s degree program builds on those skills to train students in business and restaurant management.
The Chef John Folse Culinary Institute, which currently houses about 300 students, is set to undergo an expansion with a new $12.6 million building scheduled to open for the spring 2015 semester. Upon completion, up to 600 students will be able to enroll.
The 33,000-square-foot building will house four teaching kitchens, a demonstration kitchen, and a kitchen and dining room devoted to LeBistro, the institute’s student-run fine dining restaurant.
The James Beard Foundation has begun accepting applications for its 2014 scholarship program. It has more than $450,000 in scholarships and grants available to aspiring chefs, restaurateurs, sommeliers and beverage experts from around the world.
Since 1991, the culinary nonprofit organization’s scholarship program has been assisting aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution.
The foundation also offers work study grants for current working culinary professionals to expand their culinary experiences, a news release said.
The scholarship program is administered by the Scholarship Management Services division of the nonprofit Scholarship America. Applications for scholarships are received and evaluated by Scholarship America. The applications of the finalists are then submitted to the James Beard Foundation’s Scholarship Selection Committee for final review.
Application forms are available at http://sms.scholarshipamerica.org/jamesbeard. All scholarship application materials, including transcript, must be postmarked by May 15 while professional grant applications must be postmarked by June 15.
Scholarship winners will be notified in August.
Creole Cuisine Restaurant Concepts says it has acquired Café Maspero, the French Quarter restaurant and bar founded by Charlie Malachias more than 43 years ago.
Bobby Malachias, co-owner and son of Charlie Malachias, said, “We are confident that they are the right family to carry forward the legacy of Café Maspero in the French Quarter.”
The Malachias family is retaining ownership of the Decatur Street building and certain trademark and expansion rights. Creole Cuisine intends to keep the current staff in place, while Thomas Burns will step in as general manager. The restaurant closed Monday for maintenance and is to re-open Friday.
The new wine and spirits boutique, Bin 428, at 2801 Magazine St. in New Orleans’ Garden District, is holding a grand opening at 5:30 p.m. Friday, according to owner Candace Latter.
She said Bin 428 is the culmination of a long-awaited dream of her and her husband, Mark Latter, of Tujague’s Restaurant. Plans were put on hold when Mark Latter’s father passed away suddenly in 2013 and the younger Latter focused his attention on revitalizing the restaurant. The open house will feature wine and craft beer samplings, as well as a small-bite tastings from Tujague’s menu. Bin 428 is open from 10 a.m. to 7 p.m. Monday-Saturday and from 10 a.m. to 5 p.m. Sunday. Call (504) 269-6200.