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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.



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.

Filtering by Tag: john folse

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 Geaux 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...

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2011 John Folse Culinary Institute DVC

Matthew Noel

Above: Photo I took for the American Culinary Federation

Every year the John Folse Culinary Institute invites a distinguished visiting chef to be honored next to the Lafcadio Hearn award winner.  This year John Besh was the Lafcadio Hern award winner and the Chef de Cuisine of restaurant August, Michael Gulotta, was the distinguished visiting chef. Congratulations to both. It is very obvious to me that both Chefs deeply care about the cuisine they prepare.

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