Nicholls Culinary Institute wins fifth regional title
Paul Terrebonne, senior culinary major from Larose, won top honors at the regional competition in San Antonio, Texas. Terrebonne’s winning dish included pan roasted red snapper with corn maque choux puree; Jazzmen Rice prepared with Abita Beer; and a confetti of pickled vegetables.
"I couldn’t be prouder of a JFCI student," Chef Randy Cheramie, executive director of the institute, said. "Paul exhibits so many of the traits we want all our graduates to possess. His technique was flawless, and his work was clean, lean and smart."
Terrebonne will take his winning recipes to Napa Valley, Calif., in March – joined by Cheramie, his advisor and mentor – to compete against nine additional regional winners from the United States and Canada. For further information, go to almostfamouschef.com.
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