![]() In an interview with Commander Palace’s co proprietor Ti Adelaide Martin, he brought Bickford’s resume with him. But not only that, it helped develop me, as a person, into who I am today,” Bickford explained.īickford also credited her former instructor at Nicholls, Chef Kozar, in landing a job with Commander’s Palace. “With the French inspiration in our food, I gained so much knowledge doing that. Fortunately, he pushed me to do it, and I did,” Bickford stated.īickford looked back on the three months in France as life changing, an experience that she revisits often. I probably would have assumed that I wasn’t going to get it. “Randy really pushed me to apply to that application, and had he not, I probably wouldn’t have. It really helped to shape who I am today,” Bickford commented.Īs for the knowledge that she took with her, Bickford accredited a great majority of it to the scholarship she’d earned to study abroad at Institut Paul Bocuse in Lyon, France. I wanted to be a part of every extracurricular activity, like dinners that we would do and events and auctions, and all that stuff. “I felt like I lived at school, and I loved it. The instructors there were just incredible,” Bickford said.īickford offered her admiration, listing Chef Randy Cheramie, Chef John Kozar, Chef Don Kasten, and the late Chef George Kaslow as four of the instructors who really immersed her into the culinary program. I learned how to fix kitchen equipment more than I learned how to use the technical kitchen equipment, but it was a fantastic experience. “Not to knock it, but it was pretty interesting. It was really incredible,” Bickford said, describing her experience at the university.Īs Bickford began at the University in Fall 2004, she explained the old building’s setup, consisting of two small kitchens in the science lab, sharing the building with another class. Staying in Gulf Breeze, Florida, Bickford attended high school at Gulf Breeze High.Īfter graduation, Bickford was acquainted with the Chef John Folse Culinary Institute here at Nicholls. Another six years were dedicated to living in Atlanta, Georgia before her family moved to the panhandle of Florida. When Bickford turned three, her family relocated to South Carolina for six years. “So, my dad’s from New Orleans, and my mom is from Cut Off, Louisiana, which is near you guys,” Bickford explained. In retrospect, the city of New Orleans also holds some significance to the newest Executive Chef at Commander’s Palace, as Meg Bickford was born in Harahand, which is a town right outside of the city limits.īickford recalled her early childhood, as both of her parents are Louisiana natives. McNulty called New Orleans a source of constant inspiration. ![]() ![]() He explained that because it captivates people’s imagination all over the world, there’s always going to be an interest in what happens in the city. McNulty also mentioned that he was drawn to the city of New Orleans because he found it to be a community that produces a lot of interesting stories. McNulty described his decision to write about food with the fact that it connects so many people across a diverse community with shared passions of great food and hospitality. In 2002, McNulty made his way to New Orleans, this time covering food. McNulty, a Rhode Island Native, studied English at Rutgers University in New Jersey before becoming a journalist in his hometown, mostly covering general news. Meg Bickford, 34, former sous chef at Commander’s Palace. Relocating to Montana with his family, Chef McPhail will work for a local restaurant in Bozeman. In an article for The Times Picayune, Ian McNulty wrote that chef Tory McPhail was resigning from the position of Executive Chef at Commander’s Palace, holding the position since 2002. 12, it was reported that Meg Bickford, alumni of Nicholls’ Chef John Folse Culinary Institute, would be stepping up as the new Executive Chef at Commander’s Palace. ![]()
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