Recently, the many achievements of Nicholls State University alumni and other members of the Nicholls community were honored by the Nicholls Alumni Federation at the annual Awards for Excellence ceremony, as per the school.

Held on March 23, 2022, in the Bollinger Memorial Student Union’s Cotillion Ballroom, this year’s ceremony served as an opportunity for the Nicholls State University Alumni Federation to bestow its four Awards for Excellence to high-achieving supporters of Nicholls State University, be they graduates or not. In addition to the four winners of this year’s Awards for Excellence, the Federation honored the 2022 Hall of Fame recipients, which were made up of outstanding graduates from each of Nicholls’ colleges.

Preceded by a cocktail reception, the evening’s awards program saw the bestowing of the James Lynn Powell Award, the Harvey Peltier Award, the Corporate Mark of Honor, the Honorary Alumni Award, and several Outstanding Alumni awards to a member of each of Nicholls’ colleges.

Katherine Mabile, the director of Alumni Affairs for the Nicholls Alumni Federation, said of the evening, “we are so blessed as a university to have men and women such as these who have contributed so much to this institution and our community over the years. his university would not be here today without the passion and commitment of our remarkable alumni. It is an honor to recognize them through our awards ceremony.”

The James Lynn Powell Alumni Award is the single highest recognition given to a graduate of Nicholls State University. This year Michael J. Hebert, Jr, a native of Houma, was the recipient of this honor. Hebert is the chief of the U.S. Customs and Border Protection (CBP) as well as the National Jones Act Division of Enforcement (JADE). Hebert has spent over three decades in federal service, including nine years in the military, and in 2016, CBP charged the 2-time Nicholls Graduate with defining, establishing, and leading the newly-formed JADE division.

Today Hebert is responsible for the CBP’s coastwide trade enforcement strategy,, but he’s never forgotten his collegiate roots. Hebert returned to Nicholls from 2015 to 2018 to serve as an adjunct instructor of Petroleum Engineering and Safety Technology Management and criminal justice. Hebert had also contributed to the development of the criminal justice program’s curriculum.

The Harvey Peltier Award is the highest award given to a non-graduate of Nicholls. Similar to the criteria for receiving the James Lynn Powell Award, the recipient of this honor must be considered to be outstanding in their chosen field, contribute to the university and the community, and cannot be a Nicholls Graduate. This year’s Harvey Peltier Award was given to Mr. and Mrs. Salvador M. Brocato, III, two Nicholls supporters whose support began in 2017 when their son, Dominic Brocato, joined the Nicholls Football team.

Members of both the Nicholls Foundation and the Huddle Up Club, the Brocatos’ support for the university is felt across the campus. Not only were they the first to donate to 2020’s Boucvalt Family Athletic Complex Naming Campaign but they have also made remarkable contributions to the Nicholls Police, the Chef John Folse Culinary Institute, and the maritime management program, among many others.

The Corporate Mark of Honor is an award that’s typically awarded to an organization that has proven to be a strong supporter of Nicholls and its mission. This year, Nicholls State University President Dr. Jay Clune awarded the Corporate Mark of Honor to the Giardina Family Foundation, which has given to the Dyslexia Center, Nicholls Foundation, and other organizations across their years of service.

The Honorary Alumni Award is an honor bestowed to a non-graduate of the university who has shown a special interest in the school and who has given their time to Nicholls over the years. This year, Maria B. Cruse, MD., received the Honorary Alumni Award, as she has been highly involved with the Chef John Folse Culinary Institute. Dr. Cruse was named an honorary culinary faculty member in 2011 and had a key role in the creation of the Culinary Guild.

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