Nicholls State University recently welcomed a group of future physicians to its campus for a unique blend of culinary and clinical education. In partnership with the Louisiana State University Health Sciences Center New Orleans School of Medicine, the Nicholls Culinary program hosted the seventh annual Culinary Medicine Program at the Chef John Folse Culinary Institute. Sponsored by Thibodaux Regional Health System, this two-week immersive program gave eight third-year LSU medical students the chance to merge hands-on culinary instruction with evidence-based nutrition science, as per this news release from Nicholls.
Under the expert guidance of Chef Jana Billiot, director and instructor at CJFCI, and Dr. Allison Gaubert, a registered dietitian nutritionist and assistant professor of dietetics, the students explored how food and health intersect in real, practical ways. As the students prepared to transition into clinical settings for the first time, the timing of this program couldn’t have been more impactful. It equipped them with tools not only to cook healthfully but to educate patients on how food can be used as a preventive and therapeutic tool.
Chef Billiot reflected on the rewarding nature of the course, observing how students gained both kitchen confidence and a deeper understanding of the connections between recipe reading, cooking techniques, and overall health. Dr. Gaubert emphasized the importance of filling a persistent gap in medical training, noting that many physicians feel underprepared to discuss nutrition with patients. This course, she explained, gives them a strong starting point while also modeling interprofessional collaboration within healthcare teams.
Each morning began with a lecture on a specific health topic, ranging from the prevention and management of disease through food to dietary strategies for specific conditions. Topics included macronutrients such as carbohydrates, fats, and proteins, as well as a comparison of popular eating patterns like the DASH diet, theMediterranean diet, and more controversial fad diets. Medical students also dove into nutritional approaches tailored for cardiovascular health, gastrointestinal function, energy regulation, pregnancy, lactation, and early childhood.
Following each lecture, students moved to the kitchen to apply what they had learned. Guided by Billiot and Gaubert, they created dishes that reflected the nutritional principles of the day. Among the recipes featured were fish en papillote, strawberry balsamic sorbet, oven-fried shrimp, falafels, couscous bowls, bouillabaisse, spicy zucchini lasagna, and dark chocolate coconut lactation cookies. Once the meals were prepared, everyone gathered to eat, analyze flavor profiles, and evaluate the health merits of each dish.
Beyond the kitchen, the program also featured guest lectures and field experiences. Dr. John Doucet, Dean of theCollege of Sciences and Technology, presented on nutritional genomics—an emerging field that examines how genes and nutrition interact. Students also learned from Barbara Blake, Head of Allied Health Sciences and a licensed speech-language pathologist, about modified diets for patients with dysphagia. Registered dietitian April Sins led a grocery store tour at Rouses, and Leah Porche, another registered dietitian, delivered a session on weight-neutral health approaches, encouraging compassionate, non-stigmatizing dialogue with patients.
A highlight of the program was the evening reception where students recreated their favorite recipes for guests from Thibodaux Regional Health System. The evening served as both a culinary showcase and a demonstration of their growing ability to translate food knowledge into patient care. On the final day, students shared family recipes, emphasizing how deeply food traditions shape identity and values. They explained the cultural significance behind each dish, reinforcing the idea that effective dietary guidance must also consider personal and cultural meaning.
This annual Culinary Medicine Program continues to bridge the gap between the kitchen and the clinic. As these medical students move forward in their careers, the lessons learned at Nicholls will help them support their future patients with compassion, cultural sensitivity, and the power of food as medicine.
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