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407 Central Avenue
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New Orleans and south Louisiana commercial food photographer, Matthew Noel, shares his journeys finding flavors using HD video, food photography, and hdslr cinematography.

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Matthew Noel blogs about food, food photography, photography, and the food scenes and culture across south Louisiana including Houma, New Orleans, the surrounding areas, and travel across the world.

The New Chef John Folse Culinary Institute

Matthew Noel

As you may or may not know, I am a graduate of the Chef John Folse Culinary Institute at Nicholls State University.  I received my Bachelor of Science in Culinary Arts in 2007.  Life as a food photographer in Louisiana and around the world has been crazy ever since.

Today marks a very special day.  The new Lanny D. Ledet Culinary Arts Building is officially open.  While important, I don't want to focus on the new building.  Yes, it brings the CJFCI campus  to the technological forefront of the culinary industry.  Yes, it will draw in new students from around the country.  But the thing that I am most excited for is that it provides an exceptional staff of chefs and professors the tools to teach at their highest potential.

Most of my teachers are still there and many of the images hanging on the wall were photos I took during one class or another.  Walking through for the first time was such a surreal experience.  Echos of praise for the new facility was heard every time I ran into a fellow alumnus.  One day the old small kitchens of Gouaux Hall will be just a faint memory, but with people like the late instructor Chef George Kaslow, the soul of a chef will be passed on to many generations to come.  Photos follow...

The Lanny D. Ledet Culinary Arts Building .  Home to the Chef John Folse Culinary Institute or CJFCI .

The Lanny D. Ledet Culinary Arts Building .  Home to the Chef John Folse Culinary Institute or CJFCI .

Bistro Ruth, a 96-seat restaurant named in honor of New Orleans restaurateur Ruth Fertel.

Bistro Ruth, a 96-seat restaurant named in honor of New Orleans restaurateur Ruth Fertel.

The offices of the chefs is decorated with photos I took during past classes.

The offices of the chefs is decorated with photos I took during past classes.

This is the meat fabrication kitchen.

This is the meat fabrication kitchen.

This is the "Louisiana seafood kitchen" where students will take soups, stocks, and sauces course along with Chef John Folse's Cajun and Creole cuisine course.

This is the "Louisiana seafood kitchen" where students will take soups, stocks, and sauces course along with Chef John Folse's Cajun and Creole cuisine course.

Above is the pastry kitchen.

Above is the pastry kitchen.

This is the Burguieres Family Teaching and Demonstration Kitchen and Classroom.

This is the Burguieres Family Teaching and Demonstration Kitchen and Classroom.

Alumni gather for a meeting in one of Bistro Ruth's dining rooms.

Alumni gather for a meeting in one of Bistro Ruth's dining rooms.

Special thanks to my past instructors including George Kaslow, John Kozar, Don Kasten, Bill Thibodeaux, Anne Parr, Randy Cheramie and staff members Dr. Alton Doody, Mrs. Joanne, Mrs. Dolly, and Mrs. Cyndy.  If you enjoyed this article, please share via Facebook or comment below.