Nicholls Hosts Awards For Excellence

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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Nicholls to Screen Documentary on Female Chefs

Nicholls State University recently announced that on March 26th it will screen a new award-winning documentary regarding Female Chefs by Joanna James, “A Fine Line: A Woman’s Place is in the Kitchen.”  Part of a national tour, and screening during National Women’s History Month, the acclaimed documentary highlights female chefs who make up only 7 percent of head chefs and restaurant owners. The film takes a deeper look at why this statistic exists, despite the high number of female culinary students.  “The ironic part about this discussion is that most culinary programs, like the Chef John Folse Culinary Institute, have predominantly women enrollees, yet professionally those numbers don’t match,” said the Nicholls Culinary Department head, chef John Kozar. “That’s what the film is all about. What can we do, all of us together, to create a level playing field?”  Nicholls’ female to male ratio at the John Folse Culinary Institute is more than 65 percent female,” Kozar said.

Chef John Folse Culinary Institute: Female Chefs - Nicholls State University Logo

Hosted by The John Folse Culinary Institute housed at Nicholls University and emceed by Marcelle Bienvenu, culinary instructor and longtime New Orleans journalist, the event will include the presentation of a lifetime achievement award to New Orleans Chef, Author and television host Leah Chase, the Queen of Creole Cuisine and owner of Dooky Chase’s Restaurant.  

After the screening, there will be a discussion amongst a series of expert panelists, including some notable Nicholls alumnae and local chefs.  Among the panelists are: Kristen Essig, chef and owner of Coquette in New Orleans; Katie O’Hara, pastry chef at Mopho and Maypop in New Orleans; Anne Milneck, owner of Red Stick Spice Co. in Baton Rouge; and Samantha Love, assistant executive property chef at Caesars Entertainment Corp. in Baltimore, Maryland.

Kozar stated when interviewed, “We’re excited to be able to host this documentary.  Our enrollment at the Chef John Folse Culinary Institute is more than 65 percent female, so we have made it a priority to showcase the success of our alumni and other women in the workforce. That’s why we started and continue the Empowered Women Chefs Series, which brings in successful female chefs to connect with our students.”

Founded in 1993 in response to the disparity outlined in Joanna James’s documentary, was the nonprofit organization The International Association of Women Chefs & Restaurateurs (WCR).  WCR includes membership of thousands of women, from culinary students, line cooks, pastry chefs, and executive chefs to educators, food writers, farmers, media professionals, and more. Their mission is to advance women across the culinary industry through education and connection.  They offer opportunities for professional development and mentorship. Their annual National Conference is held every spring, with the 2019 National Conference scheduled for Minneapolis and St. Paul, Minnesota on April 27-29.

The conference will cover all aspects of the food and hospitality by offering class, speakers, and camaraderie. It celebrates the strength and success of women in the profession and hopes that women leave feeling inspired and revitalized.  If you’d like more information on WCR and/or the April conference, click here.

The Nicholls documentary screening will be held at 5:30 p.m. in the Mary and Al Danos Theater. Tickets are $40 for the cocktail reception, the screening and the panel, or $20 for the screening and the panel. To purchase tickets, click here.

The Chef John Folse Culinary Institute is named after famous Louisiana chef John Folse, acclaimed and award-winning Louisiana chef.  It was recently announced that it would be offering a series of Saturday cooking classes to the local community called Cooking With the Colonels.  Each class will include an orientation, cooking lessons, a family meal, and a tour of the Lanny D. Ledet Culinary Arts Building which is the facility that houses the Nicholl’s State on-campus Chef John Folse Culinary Institute.

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Nicholls Alumni Making a Difference

Heather Benoit, a former Nicholls Alumni and public-school teacher fills a need as the Executive Director at the Wallace Community Center in Raceland. In the article written by Houma Today, it is said that, “When Benoit came to the center it was really just getting started. She began with the after-school program, Beyond the Bell, where students from the nearby Raceland Elementary and middle schools could come to get help with homework and participate in enrichment programs.”

Heather saw a need in the community for programs like, Beyond the Bell, and worked to make sure those needs came to fruition.  “When kids get out of school, they’re often home alone. But by providing a safe environment for them to study not only for school, but also for life, they can grow up to become successful members in the community,” she said.

Benoit grew up in Thibodeaux, Louisiana and later received her bachelor’s degree in education from Nicholls State University followed her master’s in curriculum and instruction with a specialty in reading. She began working at Bayou Christian Academy and then Thibodaux Elementary. The article talks about how Heather began working at the Wallace Center by stating, “when work started to become more of a chore than a passion, Benoit left the school system in search of something new. After interviewing for the executive director position at the Wallace Center, she knew that is where she was meant to be.”

This Nicholls Alumni’s passion for teaching and making a difference in the lives of others is second to none. She is thrilled to be surrounded by those who share that passion with her. Heather says, “There are so many people doing great things in the community. It’s humbling to be around them.”

For more information on the changes that Heather Benoit is making for the greater good of the community, click here.

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