Chef John Folse Culinary Institute

Blake Bertucelli

Salads used to just be a side, or even an afterthought to the meal. These days, they’ve taken center stage as entrees, often with complex combinations and ingredients. French native and New Orleans transplant Jean-Mark Sens is an authority on leafy greens, and NolaVie’s Renée Peck speaks with him about the once lowly salad and its cultural evolution.

Visit NolaVie's website for a related article written by Renée Peck.

Nicholls State University says the Louisiana Bond Commission has authorized $8.1 million to build a new, bigger headquarters for the Chef John Folse Culinary Institute.

A news release says the final design will be completed by Oct. 1, and the building should be finished by mid-2014.

Al Davis, dean of University College, says the new building will have more classroom and kitchen space and updated equipment.

Chef Randy Cheramie, executive director of the institute, said the new building will accommodate the program's growing enrollment.