Nicholls State University
Chef John Folse Culinary Institute
Thibodaux

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Events

Friday, March 17, 2017 9:30 AM to 12:00 PM
The 2017 Culinary Business Plan and Pitch Competition is for You! The Top 10 Business Plan Finalists will give a 5 Minutes Pitch on Friday, April 28, 2017 Pitch Prizes = 1st place - $1,500, 2nd place - $500, 3rd place - $250 To qualify for the Culinary Business Plan and Pitch Competition on Friday, April 28, 2017: 1. Open to currently enrolled Nicholls students and 2016 Nicholls graduates are invited to participate in the competition. 2. Students must register for both Boot Camps by March 3, 2017 (Registration will open on the 1st day of classes) 3. Attend both Boot Camps, 2.5 hours sessions in the Ledet Hall Demo Kitchen A) Friday, March 17 - Tips for Writing a Winning Culinary Business Plan - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm B) Friday, March 24 – How to Create a Clear, Concise, & Compelling Culinary Business Pitch - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm 4. For more detailed information, contact: Dianne F. Sclafani, email: dsclafani@lsbdc.org or (504) 908-1665.
Speaker: Dianne Sclafani, Culinary & Foodservice Business Development Consultant
Friday, March 17, 2017 1:30 PM to 4:00 PM
The 2017 Culinary Business Plan and Pitch Competition is for You! The Top 10 Business Plan Finalists will give a 5 Minutes Pitch on Friday, April 28, 2017 Pitch Prizes = 1st place - $1,500, 2nd place - $500, 3rd place - $250 To qualify for the Culinary Business Plan and Pitch Competition on Friday, April 28, 2017: 1. Open to currently enrolled Nicholls students and 2016 Nicholls graduates are invited to participate in the competition. 2. Students must register for both Boot Camps by March 3, 2017 (Registration will open on the 1st day of classes) 3. Attend both Boot Camps, 2.5 hours sessions in the Ledet Hall Demo Kitchen A) Friday, March 17 - Tips for Writing a Winning Culinary Business Plan - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm B) Friday, March 24 – How to Create a Clear, Concise, & Compelling Culinary Business Pitch - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm 4. For more detailed information, contact: Dianne F. Sclafani, email: dsclafani@lsbdc.org or (504) 908-1665.
Speaker: Dianne Sclafani, Culinary & Foodservice Business Development Consultant
Friday, March 24, 2017 9:30 AM to 12:00 PM
The 2017 Culinary Business Plan and Pitch Competition is for You! The Top 10 Business Plan Finalists will give a 5 Minutes Pitch on Friday, April 28, 2017 Pitch Prizes = 1st place - $1,500, 2nd place - $500, 3rd place - $250 To qualify for the Culinary Business Plan and Pitch Competition on Friday, April 28, 2017: 1. Open to currently enrolled Nicholls students and 2016 Nicholls graduates are invited to participate in the competition. 2. Students must register for both Boot Camps by March 3, 2017 (Registration will open on the 1st day of classes) 3. Attend both Boot Camps, 2.5 hours sessions in the Ledet Hall Demo Kitchen A) Friday, March 17 - Tips for Writing a Winning Culinary Business Plan - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm B) Friday, March 24 – How to Create a Clear, Concise, & Compelling Culinary Business Pitch - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm 4. For more detailed information, contact: Dianne F. Sclafani, email: dsclafani@lsbdc.org or (504) 908-1665.
Speaker: Dianne Sclafani, Culinary & Foodservice Business Development Consultant
Friday, March 24, 2017 1:30 PM to 4:00 PM
The 2017 Culinary Business Plan and Pitch Competition is for You! The Top 10 Business Plan Finalists will give a 5 Minutes Pitch on Friday, April 28, 2017 Pitch Prizes = 1st place - $1,500, 2nd place - $500, 3rd place - $250 To qualify for the Culinary Business Plan and Pitch Competition on Friday, April 28, 2017: 1. Open to currently enrolled Nicholls students and 2016 Nicholls graduates are invited to participate in the competition. 2. Students must register for both Boot Camps by March 3, 2017 (Registration will open on the 1st day of classes) 3. Attend both Boot Camps, 2.5 hours sessions in the Ledet Hall Demo Kitchen A) Friday, March 17 - Tips for Writing a Winning Culinary Business Plan - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm B) Friday, March 24 – How to Create a Clear, Concise, & Compelling Culinary Business Pitch - Morning Session 9:30am-12 noon or Afternoon Session 1:30pm-4:00pm 4. For more detailed information, contact: Dianne F. Sclafani, email: dsclafani@lsbdc.org or (504) 908-1665.
Speaker: Dianne Sclafani, Culinary & Foodservice Business Development Consultant
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101 Bowie Rd, Thibodaux, LA 70301
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