Tuesday, May 31, 2011

Shanghai chefs study American cuisine at Nicholls with SUSTA

The Southern United States Trade Association (SUSTA) and the U.S. Department of Agriculture sponsored the John Folse Culinary Institute at Nicholls State University chef's training program. This year 12 visiting chefs from Shanghai, China attended.

The training featured culinary demonstrations, lectures and field trips designed to expose the visiting chefs to the rich traditions of Louisianan, Southern Soul, Cajun culture, Latin American, Native American and Appalachian cuisines.

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