Professional Activities

Always eager to learn and grow professionally, Anne Parr volunteers time with charities, participates in community events, and is a contributing member of many different organizations. 

While many of these activities keep her close to her Cajun ties, Anne has represented the Chef John Folse Culinary Institute, Nicholls State University, and Louisiana through a number of national and international organizations.  

 

Since 2005, Anne has worked with Lt. Gov. Mitch Landrieu on the Cultural Economy Initiative and more recently on the World Cultural Economic Forum. 
 

A Culinary Professional

Utilizing her skills as a Certified Culinary Professional and accomplished Culinary Professor, Anne actively participates in  many distinguished organizations such as Slow Food USA, the Institute of Food Technologists, the American Culinary Federation, the Research Chefs Association, the International Association of Culinary Professionals, and the Southern Foodways Alliance, as well as serving on the Institut Paul Bocuse Worldwide Alliance Board of Directors. 

 

 

A Female Role Model

Anne Parr is dedicated to gaining recognition for women on a professional level. As a member of the Louisiana Center for Women and Government, the American Association of University Women, and Women Chefs & Restaurateurs, Anne is a grassroots advocate for diversity, fairness, and equality in the workplace.

A Love of Home

Through all her endeavors, Anne Mary Parr has never forgotten her Cajun roots and her love for the state of Louisiana. Constantly looking to make her home a better place, Anne is a member of many local and state organizations and boards, including the Louisiana Restaurant Association Bayou Region Board of Directors, Thibodaux Chamber of Commerce, Houma - Terrebonne Chamber of Commerce, Terrebonne Historical & Cultural Society, Restore or Retreat, TFAE Cajun Food Festival Committee, the United Way of St. Charles Battle for the Paddle Gumbo Cook-Off Committee, and the Festival of the Bonfires Gumbo Cook-Off Committee.

 

Local First,

Organic Whenever Possible