Biography

Anne Mary Parr was born in Terrebonne Parish on May 26, 1963 to Ralph Joseph Parr and his wife Joan Marie Lapeyrouse Parr. Growing up in South Louisiana, Anne learned at an early age what it means to be a Cajun. Spending her summers at her grandparents fishing camp on Last Island, Anne learned about her heritage. Her grandmother, Roberta Theriot Lapeyrouse passed along the culinary techniques required to make delicious Cajun dishes such as jambalaya, sweet corn bread, smothered shrimp and okra, fried sweet potatoes, and blackberry dumplings. Anne’s grandfather, Earl Lapeyrouse, instilled a love of the outdoors, teaching her to fish, throw a cast net, and handle a boat on the water.

Anne graduated with honors from Terrebonne High School in 1981, accepted a Presidential scholarship from Vernon F. Galliano, and continued her education at Nicholls State University, studying Vocational Home Economics with a concentration in Food & Nutrition. In 1988, she graduated cum laude from Nicholls and accepted a teaching position at H. L. Bourgeois High School in Terrebonne Parish where she taught for eight years and assisted with many extracurricular activities.  Midnight Bingo fundraisers, soccer practice, Mardi Gras parades, football games, and curriculum development for the LA Department of Education kept her busy.  Anne’s next teaching position was at Allen J. Ellender Memorial High School in East Houma. There she taught food and nutrition classes for four and a half years and made lifelong friends in the 200-Hall of the school.  Ms. Peters, Ms. Granger, Ms. Bergeron, Ms. Labat, Mr. Bonaventure, Ms. Smith, and Ms. Redmond are true Patriots and true friends.    

Leaving Ellender was a difficult decision, but being a lifelong learner, Anne knew it was time to pursue an advanced degree in education. LSU was huge compared to Nicholls, but many close friendships were forged with fellow students and faculty.  Intellectual and academic discussions on teaching styles and learning styles often lasted long into the night following Prof. Art Crawley's class, until Himes Hall custodians would kindly nudge the group out and send them home.  After being awarded her Masters degree in Vocational Education with a minor in Educational Technology and a perfect 4.0 average, Anne was recruited back to her first alma mater by Dean Robert Harrington and became an Assistant Professor for the Chef John Folse Culinary Institute at Nicholls State University. In May of 2006, Anne was named Assistant Dean and Department Head by the provost of the university, Dr. Carroll Falcon.

One of Anne Parr’s most distinguished accomplishments was being awarded the title of Certified Culinary Professional on April 18, 2008 for her experience, knowledge and accomplishments in the field of Culinary Arts. Anne is an inspiration to those who know her and will soon be returning to LSU to pursue her Doctorate in Vocational Education with additional hours in Educational Administration. Following is Anne Parr's curriculum vitae, outlining her education, background and experience.

 

Chef John Folse Culinary Institute, Nicholls State University, Thibodaux, LA

• Assistant Dean, May 2006 to May 2008
• Department Head, May 2006 to May 2008
• Assistant Professor, Aug. 2003 to present
• Courses taught: Culinary History and Development, Principles of Food and Beverage Service, Food and Culture of the American South, Product Development and Evaluation
• SUSTA Visiting Chefs Program coordinator, departmental technology facilitator, curriculum coordinator, new faculty mentor, marketing and recruiting coordinator, culinary webmaster, liaison to University College, SACS/COC/QEP liaison, co-chair of Nicholls Courses & Curricula
• Master Advisor
• Certified Culinary Professional
• ServSafe certified through the National Restaurant Association
• NSU Faculty Member of the Month, January 2005
• LA Training for Supervisors certification: Documenting for Performance & Discipline, April 2007
• LA Training for Supervisors certification: Performance Planning & Review (PPR), June 2006
• Adjunct Online Instructor, Jan. 2003 to May 2003
• Developed and facilitated first online Culinary course for CJFCI, CULA 101: Culinary History and Development
• Recipient of Presidential Service Medal, American Culinary Federation, Baton Rouge Chapter
• Nominated for 2009 Presidential Award for Teaching Excellence at Nicholls State University
• Nominated for 2009 Nicholls Woman of Achievement Award

Allen J. Ellender Memorial High School, Terrebonne Parish, Louisiana

• Family and Consumer Sciences Teacher, Fall 1997 through Fall 2001
• Courses taught: Nutrition and Food, Advanced Nutrition and Food
• Curriculum design consultant for Louisiana Department of Education
• LA Teacher Assistance and Assessment Program Mentor
• 1999 EMHS Teacher of the Year
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H. L. Bourgeois High School, Terrebonne Parish, Louisiana

• Family and Consumer Sciences Teacher, Fall 1988, through Spring 1996
• Courses taught: Food Science, Nutrition & Food, Adv. Nutrition & Food
• Terrebonne Parish Tech-Prep Coordinator, 1990-1995
• 1995 HLB Teacher of the Year

 

EDUCATION

Kansas State University, Manhattan, Kansas

• Food Safety and Security: Homeland Security Measures (2008)

Framingham State College, Framingham, Massachusetts

• Exploring Food Allergies: Current Research and Food Labeling (2007)
• Culture and Food: Mexico, Central America and the Caribbean (2007)
 

Boston University, Boston, Massachusetts

• Culture and Cuisine: French Gastronomy (2006)

Louisiana State University, Baton Rouge, Louisiana

• Advanced Telecommunications and Electronic Learning (2004)

Louisiana State University, Baton Rouge, Louisiana

• Master of Science degree in Vocational Education, May 2003
• Major concentration: Agricultural, Adult, Extension, & International Leadership
• Minor concentration: Educational Technology
• Major GPA: 4.0 Overall GPA: 4.0
• Major coursework in curriculum development, instructional design, principles of adult education, administration of technology programs, distance learning, educational telecommunications and the Internet, learning styles
• Graduate Student Assistant for the Center for Faculty Development/Center for Excellence in Learning and Teaching
• Graduate Teaching Assistant in VED7202 Teaching and Learning Styles, and VED7205 Teaching in Higher Education
• Faculty Club member
• Phi Kappa Phi Honor Society member
 

Nicholls State University, Thibodaux, Louisiana

• Bachelor of Science degree, cum laude, May 1988
• Major: Vocational Home Economics Education
• Concentration: Food & Nutrition
• Kappa Omicron Nu Honor Society
• Phi Eta Sigma Honor Society
• Alpha Lambda Delta Honor Society
• Outstanding Freshman of University College
• Major GPA: 4.0 Overall GPA: 3.547

RESEARCH AND SCHOLARLY WORK

American Regional Cuisine. Reviewed and critiqued new culinary history textbook for Thomson Publishing Co. April 2007.

Chef John Folse Presents Icon Foods of New Orleans: Our Signature Dishes.  Royal Sonesta Hotel, New Orleans, LA.  Co-presenters:  Chef John Folse, Chef Andrea Apuzzo, Leah Chase, Sal Sunseri, and Poppy Tooker.

Development of Legume-Based Child and Adolescent Foods (Co-P.I.).  LA Board of Regents Support Fund Grant.  John W, Finley, Dept. Head of Food Science, Louisana State University Baton Rouge and Joan M. King, Ph.D., Associate Professor Dept. of Food Science, Louisiana State University Baton Rouge and Fatemeh Malekian Ph.D. Associate Professor, Food Science and Nutrition, Southern University Agricultural Research and Extension Center Baton Rouge.  Grant submitted for approval
December 2008.  

“Externships and constructivism: The Journey Towards Excellent Experiential Outcomes, Part II.” Accepted for presentation at the 25th EuroCHRIE Scientific Congress, England, 2007. Nominated for best paper. Written with Bill Thibodeaux and George Kaslow. October 2007.

Food Around the World.  Book Review.  Pearson/Prentice-Hall.  January 2009.

Frank Davis Makes Good Groceries. Book review. Pelican Publishing. November 2007.

“Generation Y’s Ethical Positioning: A Study of Hospitality Undergraduate Student Decision-Making.” Written with William Thibodeaux and Robert Harrington. Peer-reviewed presentation at the ICHRIE Conference, Washington, D.C. July 2006.

“Generation Y's Ethical Positioning – The clue to Excellence in Ethics Instruction: A Multinational Study of Hospitality Undergraduate Decision-Making.” Written with William Thibodeaux and Robert Harrington. Peer-reviewed presentation at the 24th EuroCHRIE Scientific Congress, Thessaloniki, Greece. October 2006.

International Journal of Culture, Tourism and Hospitality. Reviewed journal submissions for a special issue on Southern Culture and Hospitality. April 2007.

Lafourche Country III.  Contributor to scholarly work.  Published by Lafourche Heritage Society.  2009.

Sensory Evaluation of Hydrostatic High Pressure (HHP) Processed Oysters with Traditionally Shucked Oysters in Commercial Cooked Oyster Dishes with Marilyn Kilgen & Randy Cheramie, 2003-2006.

"Wild About Game and Wine." Co-Presenter with Chef John Folse at NOWFE (New Orleans Wine & Food Experience) Luncheon & Demo.  Friday, May
23, 2008 in New Orleans.

 

 

 

 

AFFILIATIONS

• International Association of Culinary Professionals (2007-present)
• Women for a Better Louisiana (2009)
• SlowFood USA (2006-present)
• Southern Foodways Alliance (2006-present)
• Research Chefs Association (2006-present)
• American Culinary Federation (2002-2008)
• Institute of Food Technologists (2001-present)
• Louisiana Restaurant Association Bayou Region Board of Directors (2006-present)
• Foreign Language Program Professional Advisory Committee (2007-present)
• Le Reflections du Bayou coastal restoration association (2007-present)
• Nicholls Web Strategic Committee (2006-2008)
• Terrebonne Foundation for Academic Excellence in Public Education’s Cajun Food Festival committee (2003-present)
• Terrebonne Historical & Cultural Society (2007-present)
• Institut Paul Bocuse Worldwide Alliance Board of Advisors (2006-present)
• Louisiana Cultural Economy Initiative (2004-present)
• St. Charles Parish Career Satellite Center Advisory Committee (2004-present)
• Thibodaux Chamber of Commerce (2006-present)
• Thibodaux Area Regional Council for the LA Center for Women & Government (2007-present)
• American Association of University Women (2006-2008)
• Web Strategic Committee, Nicholls State University (2007-2008)
• VPAA/Provost Search Committee, Nicholls State University (2004)
• Dean’s Search Committee, CJFCI, Nicholls State University (2007)
• QEP Faculty Development Committee, Nicholls State University (2006-present)
• QEP Student Engagement Committee, Nicholls State University (2006-present)
• Courses and Curricula Committee, co-chair, Nicholls State University (2007-present)
• Courses and Curricula Committee, member, Nicholls State University (2005-present)
• Academic Integrity Task Force, Co-Chair, Nicholls State University (2005-2007)
• Honors Council, Nicholls State University (2004-present)
• Phi Kappa Phi Honor Society (2003-present)
• SACS Assessment Committee, Nicholls State University (2005-present)
• Faculty Senate, Nicholls State University (2004-2006)
• E-Learning Committee, Nicholls State University (2004-present)
• Research Council, Nicholls State University (2003-2006)

 

SERVICE & PROFESSIONAL ACTIVITIES

• Believe in Louisiana Inaugural Family Festival food committee (2007-2008)
• St. Charles Parish Satellite Center Hotel, Restaurant & Tourism Curriculum Advisory Board (2006-present)
• International Dessert Competition Judge, Nicholls State University (2008)
• Cracklin Cook-Off Judge, Lutcher, LA (2008)
Assumption Parish Sheriff’s Summer Camp for Girls, guest speaker (2007)
• MERLOT International Conference local host committee (2007)
• International Association of Culinary Professionals 2008 Conference, local host planning committee (2007-2008)
• WWL-TV New Orleans Cum Laude Chefs series with Chef Frank Davis WWL-TV (2007)
• United Way of St. Charles “Battle for the Paddle” Cook-Off, Coordinator of judging (2005-2008)
• Festival of the Bonfires Gumbo Cook-Off, Judge, (2007-2008)
• Faculty Institute presenter: “Tips for Writing SLOs for the Annual Plan” (Spring 2007)
• Dean’s Search Committee, CJFCI, Nicholls State University (2006-2007)
• Kiwanis Club of Houma, Guest speaker (June 2007)
• Faculty Development Facilitator, LA Consortium for the Advancement of Distance Education, Our Lady of the Lake College (2006-2007)
• Faculty Development Facilitator, LA Consortium for the Advancement of Distance Education, LA Community and Technical College System (2004-2007)
• Faculty Institute presenter: “Faculty Engagement” (Fall 2006)
• Baton Rouge Culinary Classic---ACF Baton Rouge, Judge (2006-2007)
• SUSTA Food Utilization/Chef Training Program, coordinator (2005-2008)
• SUSTA Food Utilization/Chef Training Program, participant (2003-2008)
• Carl Perkins Grant Coordinator, CJFCI (2004-2008)
• Bite of the Arts Gala, coordinator (2005-2008)
• Bite of the Arts Gala, front-of-the-house service supervisor (2003-2004)
• DVC/Lafcadio Hearn Dinner, coordinator (2005-2008)
• DVC/Lafcadio Hearn Dinner, front-of-the-house service supervisor (2003-2004)
• Flavors of the Bayou Dinner hosted by the Louisiana Restaurant Association & the Chef John Folse Culinary Institute, coordinator (2006-2007)
• Blackboard Course Management Consultant, L. E. Fletcher Technical Community College (2005-2006)
• Dean’s Search Committee, University College, Nicholls State University (2005)
• Dean’s Search Committee, CJFCI, Nicholls State University (2005)
• Keep America Beautiful Beach Sweep, volunteer (2004)
• Habitat for Humanity Fundraiser Food Committee, volunteer (2004)
• Houma-Terrebonne Charities, volunteer language tutor (2003-2004)

 

 

CERTIFICATIONS
 

 

• Certified Culinary Professional (CCP)  -International Association of Culinary Professionals (IACP) 
• ServSafe® Food Protection Manager Certification
• ServSafe® Instructor Certification
• LA Training for Supervisors certification: Documenting for Performance & Discipline, April 2007

• LA Training for Supervisors certification: Performance Planning & Review (PPR), June 2006
• Nicholls State University Master Advisor  

 

PERSONAL INTERESTS

Online learning, Curriculum design, Multiple intelligences, Teaching and learning styles, Professional ethics in education, Academic integrity, Cajun and Creole culture, Food history, Sociology of food, Sustainable agriculture, Organic gardening, Volunteer work

 

 

 

 

 

Life is not about waiting for the storm to pass, it's about dancing in the rain. 

 

When God closes a door,
He opens a window....

 

Cocoons are nice, but butterflies are better.
-- L. R. Koerner

 

If you want a different outcome, you have to do something different.   
-- Edward W. Smith, author of Sixty Seconds To Success

 

The afternoon knows what the morning never suspected.

 

All that is required for evil to prevail is for good men to do nothing.  -- Edmund Burke.

 

Be the change you want to see in the world. 
-- Mahatma Gandhi