Thibodaux Regional, Nichols State Join Forces to provide exceptional culinary experiences

THIBODAUX - Thibodaux Regional Medical Center and the Chef John Folse Culinary Institute
at Nicholls State University have partnered to enhance food services at the hospital and expand opportunities to educate future chefs in a hospital setting.

The agreement is part of Thibodaux Regional’s efforts to redefine the concept of excellence in hospital food services. Even though patients rate the hospital’s food service as very good (as documented on patient satisfaction surveys), their strategy is to truly please patients, their family members, visitors, and hospital team members.

“Our food service preparation and serving facilities will literally be demolished and completely rebuilt into an outstanding culinary center. Nationally recognized architects, engineers, expert consultants, as well as the Chef John Folse Culinary Institute professionals, have been consulted in the design and renovation process”, said Greg Stock, CEO, Thibodaux Regional. “These efforts will result in a very efficient food preparation area and a beautiful dining room area. We will transform existing facilities into a truly exceptional combination of food delivery and culinary experience beyond that normally experienced in most hospitals.”

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