Taylor Mason, Alliance Alumni 2019, and CJFCI team cooked in Washington DC

Taylor Mason, Alliance Alumni 2019, and CJFCI team

Taylor Mason, Alliance Alumni 2019, and CJFCI team

On January 23, 2020

Chef John Folse Culinary Institute was invited to prepare a dish in Washington DC.

Part of the annual Washington DC Mardi Gras weekend and hosted by the Mystic Krewe of Louisianians, Louisiana Alive! was hold on Thursday, January 23. Louisiana Alive! featured live bands, acrobats, and food for 1,500 guests. Every year the Mystic Krewe of Louisianians honor the culture, food and joie de vivre of Louisiana - all wrapped up into a celebration in the Nation's Capital called Washington Mardi Gras. The 2020 theme of the event was "Red, White & Bayou". It focused on the unique people and things coming from Louisiana which have worked to promote love of the country.

The featured dish created by Taylor Mason, Alliance Alumni 2019, and the team of Chef John Folse Culinary Institute was Chef John Folse's Corn and Crab Bisque.

Part of Nicholls State University, Chef John Folse Culinary Institute was one of the founding members of the Alliance by Institut Paul Bocuse in 2004. Its mission is to give students a global perspective with a 2+2 formal culinary academic program which combines an Associate of Science Degree and a Bachelor of Science Degree.

Pictured are Chef Randy Cheramie, Jewel McGary, Alex Arceneaux, Chef John Kozar, Allisson Clune and President Jay Clune, Taylor Mason, and David Cavell.
Type :
Alliance by Institut Paul Bocuse

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