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"Thanks for your efforts for the Institute."
Dr. Carroll Falcon, Provost, Nicholls State University
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"I have known Anne Parr more than eight years and have never met a harder working, more focused individual. Anne Parr is highly motivated, a self starter and an individual who will always follow through with her commitments."
Chef John Folse, CEC, AAC
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"Assistant Dean Ms. Anne Parr, in my professional opinion, is the face of the Chef John Folse Culinary Institute in the Houma, Thibodaux, and New Orleans areas. She is well-known, highly recognizable, extremely personable, respected among her peers, and highly admired by everyone who knows her."
Chef Frank Davis
WWL-TV Channel 4 (CBS)
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"Thanks for all the liaison work you do between Chef Folse and Company and Nicholls."
Donald Kasten, Lecturer
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As a graduate of the John Folse Culinary Arts Institute I am very proud of the education I received at the
Institute, of which Ms. Parr was very instrumental in encouraging me to maximize my potential as I pursued this
demanding degree.
During and after my enrollment in the program I observed Ms. Parr's dedication to the success of the Institute,
students and university as a whole.
Ms. Parr has gone above and beyond the call of duty in her service to the campus, serving on numerous
committees, mentoring students, insisting that high standards be observed and enforced during her service as an
Assistant Dean, and she has always been willing to represent the Institute whenever the opportunity presented
itself.
Olinda Ricard, Past President
Nicholls State University SGA
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Anne has brought a significant level of professionalism to the Culinary Institute. She constantly strives for top performance from herself and her students. This attitude has had an infectious and positive impact on the faculty, staff and students around her.
Anne is an indispensable asset to the Chef John Folse Culinary Institute and Nicholls State University. She is a pleasure to work with and an outstanding mentor for our young students.
Sincerely,
Robert J. Harrington, Ph,D., CEC
Dean
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"We feel equally adamant that Anne Parr be appointed department head."
Randolph Cheramie, Instructor
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I am writing to you today to share my appreciation of Anne Parr. I have worked in close contact with Anne during the last 2 years under the framework of the Institut Paul Bocuse Worldwide Alliance.
She has always proven to be not only a pleasant but also dependable and efficient colleague, both active and proactive. Each year she has had the discernment to choose candidates for the Alliance program who are motivated, enthusiastic and most likely to flourish in a challenging international environment. She has always been very attentive to follow up on her students during their four month stay in France.
Eléonore Vial
directrice formation & développement
Institut Paul Bocuse
Château du Vivier
France
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"You are a valuable and hard working member of our group."
Alton F. Doody
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"Thanks for all you do for the Institute and for Nicholls in general."
Carroll Falcon |
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"I can verify that she is an energetic, well organized, and dedicated employee. In the four-plus years that she worked at EllenderHigh School, she was very helpful in our total educational program. She works well with other teachers and with administration."
Ron Stoufflet
Assistant Principal
Ellender MemorialHigh School
Houma, LA
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"Thanks Anne. Looking forward to working with you again."
John Ford, Director of Human Resources, Nicholls State University
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I had serious second thoughts about taking this course or attempting to finish my degree, but the Lord knows exactly what we need and when we need it. With each successful score, my self-confidence was boosted. With each encouraging word or note you sent, I realized I was still somebody and capable of doing great things. Thanks for all you have done and may God richly bless you and yours! (from a Culinary Arts student)
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The dedication that you have shown over the years is
a credit to you and south La. chefs. There are
a lot of us who have your back and will support you.
With MUCH RESPECT
Chef Charles (Chuck) Pitre C.E.C. A.A. Food Science B.S. Hospitality Management
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My name is Roland Whitney. I'm a Certified Food and Beverage Executive and have worked in the culinary community for about 15 years with varying degrees of involvement till about 4 years ago. My last job in the F&B industry I was the Food and Beverage Director for Terrebonne Parish at the Terrebonne Parish Civic Center. During my time in the restaurant industry it's been my great pleasure to have worked with Ms Anne Parr on several occasions, even giving cooking demonstrations at Ellender Memorial High School before her tenure at The Chef John Folse Culinary Institute and then later being invited to speak to several classes concerning different aspects of the Food and Beverage Industry at Nicholls. Ms Anne Parr is The John Folse Culinary Academy cheerleader throughout the southern parishes and with the LRA.
Sincerely Yours,
Roland T Whitney, Sr. CFBE
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Anne is a truly professional Culinarian in every way and we need more chefs
like her leading our young people in this field. Whenever Anne and I meet
she always has something positive to say about her students and the program.
Sincerely,
Michael R. Parr CEC
Chef/Owner
Palmetto Marketing, LLC
Kenner, LA 70062
You eat to live, WE LIVE TO EAT
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| From: |
Stephen Hulbert |
| To: |
Anne Parr; Bill Thibodeaux; Don Kasten; John Folse; George Kaslow; Jean-Mark Sens; John Kozar; Monica Harris; Randy Cheramie |
| CC: |
Albert Davis; Carroll Falcon; Debbie Kliebert; Larry Howell; Laynie Barrilleaux; Rebecca Hulbert |
| Date: |
Wednesday - May 2, 2007 11:05 AM |
| Subject: |
Re: WWL-TV Frank Davis |
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Anne, it was in fact great media exposure! You and Tony handled yourselves very, very well.
THANKS, Steve
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"I am grateful to you for the time and effort that you found for our students, co-workers and other members of the Nicholls State University community while taking on so many additional volunteer duties to help get this department moving in the right direction. You can be proud of the job you have done for our team. "
George Kaslow, MS
Acting Dean
cc: Dr. Carroll Falcon
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Date: January 19, 2007
To: Ms. Anne Parr
From: Carroll J. Falcon, Provost and Vice President for Academic Affairs
Allayne Barrilleaux, Assistant Vice President for Academic Affairs
Thank you for facilitating a breakout session, Department Heads: Tips for Writing Student Learning Outcomes for the Annual Plan, for the Spring 2007 Faculty Institute. Your willingness to serve in this capacity is greatly appreciated.
Great job. Lots of positive feedback. LB
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| " Ms. Parr, Thank you so much for the comments on the product concepts for the strawberries. I want you to know that I thoroughly enjoyed the product development class. I also need to thank you for being so understanding about my National Guard duty and letting me continue in the class, it really meant a lot to me." (student) |
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It was quickly apparant to me that Ms.Parr was a special kind of instructor. She genuinely cared about her students. I have never seen a teacher who would go to bat and bend over backwards for her students as Ms. Parr does. Her reach into her students academic lives goes far beyond the time spent in her classroom. She is extremely active in the community, and will fight for our region, to preserve our way of life, and to share our culture. Having been at the Institute both before and after she arrived there, I am confident in saying that the University, the Institute, and, most of all, the students are lucky to have her. (written by a recent graduate of Nicholls)
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Great job in Baton Rouge.
Alton F. Doody
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"You are a talented woman. You are a dynamic individual. I think I have a better understanding now of all the
hard work you have put into growing this program. You have done an
outstanding job." Alton F. Doody, Thursday, July 17, 2008
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