The Chef John Folse Culinary Institute is an academic college of Nicholls State University in Thibodaux, Louisiana.
The namesake of the college, Chef John Folse, is known as "Louisiana's Culinary Ambassador to the World"[citation needed].
Emphasis was to be placed on the influences of Cajun-Creole cuisine: Native American, Spanish, French, African, German, English and Italian.
The institute accepted its inaugural academic class in January 1996, offering an associate of science degree.
"[1] In Chef John Folse's Cajun and Creole Cuisine class, students research and prepare Louisiana's regional dishes, such as Duck-Andouille-and-Oyster Gumbo, Crawfish Bisque, Sweet Potato Pecan Pie, and Louisiana Fig Ice Cream.