2012-0208
Title
In Recognition: Chef Blaine Guillot, St. Charles Parish Hospital, "Best Chefs of Louisiana 2012"
Body
The Parish of St. Charles
June 4, 2012
IN RECOGNITION
WHEREAS, The American Culinary Federation is the largest professional chefs' organization in North America, made up of more than 20,000 members and over 200 chapters; and,
WHEREAS, each year the American Culinary Federation of New Orleans recognizes the "Best Chefs of Louisiana"; and,
WHEREAS, Chef Blaine Guillot, a graduate of the John Folse Culinary Institute at Nicholls State University and Director of the Food and Nutrition Department of the St. Charles Parish Hospital for the past six years, was recognized as one of "The Best Chefs of Louisiana 2012"; joining such notable award recipients as Chefs Leah Chase, John Folse, John Besh, and Paul Prudhomme; and,
WHEREAS, Chef Blaine Guillot, a proud lifelong resident of St. Charles Parish, was honored at the 2012 Awards Ceremony held at Generations Hall of the World War II Museum in New Orleans, where he served his delicious "Louisiana Crawfish Enchilada topped with a Louisiana Crawfish and Tasso Cream Sauce".
NOW, THEREFORE, WE, THE MEMBERS OF THE ST CHARLES PARISH COUNCIL AND THE PARISH PRESIDENT DO HEREBY COMMEND AND CONGRATULATE
CHEF BLAINE GUILLOT
OF
ST. CHARLES PARISH HOSPITAL
AS ONE OF THE
"BEST CHEFS OF LOUISIANA 2012"
"PARISH OF PLENTY"
created in 1807 from the county of the
"German Coast", a parish of
unprecedented economic and social
development, known for its
hospitality, rural living and sporting
opportunitiesÂ… with the added
distinction of being located
on both sides of the
Mighty Mississippi River.