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Welcome to the Nicholls State University Alumni Federation website! We are always expanding and polishing what it means to be a part of the Nicholls alumni family by planning events such as our Annual Meeting & Crawfish Boil, John Brady Golf Classic, and an inaugural New Year’s Eve Bash. We also offer paid memberships for our alumni to use the new recreation center. We also just recently launched our monthly e-newsletter, “Connected Colonels”.

Visit us online, “like” us on Facebook, follow us on Twitter, and join our LinkedIn group for more information about our events and activities. Check out the latest edition of the The Colonel, view the most current Alumni Federation board members, and discover new ways that you can showcase your Colonel Pride.

Remember to contact us about exciting events and changes in your life such as your jobs, families, accomplishments, or anything else interesting that you would like to share with your fellow alumni. If you have not been in touch with us for a while, then please update your alumni profile so that we can stay in touch with you.  You can do it right now on our website! It’s easy; just click on the respective links and share your information with us. You can also download the membership dues form by clicking on the membership link.

Thank you for taking time to visit us! We hope that you continue to use this resource to keep up with current activities and changes the Alumni Federation and your Alma mater will be experiencing throughout the years to come.

Come Home Colonels,

Monique Crochet, Alumni Federation Director


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  • July 23, 2014 at 3:53 pm
    For Nicholls graduates Amy Mahler and Rusty Bouvier, Nicholls was a place to embrace their more creative side, to grow, and to explore the world around them in new ways. Both majored in Fine Arts, Amy in Graphic Design and Rusty in Studio Art. The connections they made while at Nicholls led to many things for the pair. After Amy ‘s cousin attended and fell in love with Nicholls, she wanted to share that feeling, too. “I attribute my being at Nicholls to my cousin, who at the time was studying marine biology,” Amy said. “He loved being at Nicholls, and I wanted to share that love, too. I had looked at other schools, but there were so many aspects about Nicholls that piqued my interest! There was no doubt I needed to be at Nicholls.” For Rusty, Nicholl’s close proximity to his hometown of Lockport enabled him to consider college in the first place. “I was 17-years-old and had no plans of going to college,” Rusty said. “I enrolled on a whim and stumbled into the best thing that could have happened to me. I would say that location was the deciding factor.” Beyond providing both individuals with a unique place to explore and learn about the arts, Nicholls fostered friendships and, eventually, a relationship. Amy met Rusty while he was working on his senior exhibition in 2009. The connections that Rusty had with another fellow art student led…...
  • June 19, 2014 at 3:48 pm
    For his countless years of dedication to Nicholls and the Alumni Federation, Luke Ford, Jr. was recently honored at the Alumni Federation’s Annual Meeting and Crawfish Boil with a certificate of appreciation and a standing ovation. His unfailing service to Nicholls over the years did not go unnoticed, and he has touched the lives of many who also call Nicholls their Alma mater. Luke finished his first degree from Nicholls in 1963. After a year of education, he went into the army, but this temporary leave of absence from the university setting did not deter him from continuing his education. “I was the first one in my family to get a degree really,” Luke said. “Since then, there have been many others. But I worked hard for it. I went in the army for three years … when I came back, I wanted to go back to school, so I started going back to school. I had to find a job first—I worked at Thibodaux College. They gave me a job teaching grammar classes.” Teaching at Thibodaux College began Luke’s love of education—both continuing his own and facilitating learning in others—that led to a career of helping students. From ’58-’66, Luke was a teacher and coach at Thibodaux College. After that, he because a teacher and coach at East Thibodaux Junior High from ’66-’70. Thibodaux High School was Luke’s next stop, where he served as a teacher and coach from…...
  • June 12, 2014 at 10:27 am
    Go Next is pleased to offer our alumni the pre-registration flyer for the Mediterranean Mosaic cruise in 2015 with Oceania Cruises. Check out the flyer pdf for more information: 2014 - 2015 Travel PDF...
  • May 28, 2014 at 3:25 pm
    Check out our new line of items at AddressYourPassion.com. 15% of all sales from AdressYourPassion.com will go towards Alumni Federation scholarships!...
  • April 15, 2014 at 11:53 am
    Hello Everyone! Check out the link below for a complete list of the companies/organizations that will be participating in our Spring 2014 Career Day on Wednesday, April 16, 2014. I have indicated on the list the name of the business, the type of business, the type of position they are hoping to fill (full, part, internship or summer employment) and the degree majors they are most hoping to meet. Once again, please encourage your students to attend. We will have representatives from hospitals, hospitality and school boards to the oil and gas industry and all sectors of the business arenas. Please also, as courtesy to our visiting recruiters, stress to your students the importance of dressing appropriately if they will be attending our event. The ongoing relationship between the university and private industry is seriously impacted by what our visitors perceive and experience during the time they spend on campus. Many of our participating recruiters will evaluate their Career Day experience to decide whether or not they will schedule one-on-one interviews with our students. List of Recruiters Spring 2014...
  • March 17, 2014 at 3:03 pm
    Check out the new Colonel Magazine!...
  • March 17, 2014 at 2:57 pm
    Even after Denise Guidry finished her degree at Nicholls, she wasn't quite done with the university life. After completing a degree in government in 2001, Denise stayed for a few more years, beginning a lifelong commitment to excellence at the various universities where she’s been employed. Through her work in multiple organizations, Denise learned to work with various populations of students and welcomed her gift for multitasking, which enabled her to keep up with her studies. This dedication to students began at Nicholls. Originally from Church Point, Denise found Thibodaux to be the perfect mix of city and country when she found out about Nicholls. “I found out about Nicholls at a high school career fair,” Denise said. “[The recruiting student] was just really welcoming and friendly, and he just made Nicholls seem like a really nice place to be that offered not so much of the city but not so much of the country, a nice medium. I thought it would be nice, so I did a tour, and I loved it.” After enrolling in the university, Denise sought out ways to be involved. She knew that she wanted to become an integral thread in the fabric of campus life. This eventually led her to become Student Programming Association president, Miss Nicholls 2001, member of Delta Sigma Theta, and is now in the Hall of Fame. This is where Denise learned just as much outside the classroom as she…...
  • February 12, 2014 at 3:36 pm
    Jean-Paul Bourgeois’ career is literally about to go “up in smoke,” Blue Smoke, that is; and it’s definitely a big accomplishment. In March, Jean-Paul will be taking over as executive chef of Blue Smoke restaurant in New York City. His journey in the culinary industry started by happenstance, but he can credit it all to a Nicholls education. “I initially never thought of being a chef as a profession,” Jean-Paul said. “When I went to orientation for Nicholls, you had to choose a degree, and I chose psychology. I went to the orientation class, and I lasted about 10 minutes until I got up and walked out of it. Something just clicked in me, and I can remember that day, and I can remember walking from those buildings and towards the culinary institute. It just kind of clicked.” Sure, like any southerner, cooking, sharing meals, and especially hospitality ran (and continues to run) in Jean-Paul’s blood. He had just never considered it as a career before. Now, eight years after finishing his culinary degree, he can’t picture himself anywhere else. A lot about the John Folse Culinary Institute sets it apart from other culinary schools. The fact that it affords students the opportunity to have a ‘real college experience’ is important to Jean-Paul, looking back on his time here. “Being that the school, the [Chef] John Folse [Culinary Institute], is in a public university setting, where you can get your…...
  • December 19, 2013 at 12:43 pm
    Check out our new Shop Alumni page! Be sure to check back as we will be adding new items next year....
  • November 12, 2013 at 2:33 pm
    Ben Green is an entrepreneur, co-restaurant owner, chef, and Nicholls graduate. He knows that the culinary program and Nicholls provided him with a unique opportunity that he couldn’t have found elsewhere. While working on his culinary degree, Ben was able to earn a minor in business administration—classes that proved to be indispensable in running a restaurant. Once he found a business partner, Romano Italian Street Food was born. “I’m the co-founder and corporate chef of Romano Italian Street Food, which is a fast, casual, self-customization based Italian restaurant,” Ben said. “It’s like an Izzo’s burrito, but with Italian food. There are a few more like it in the country, but we’re the first one actually down here. It’s actually pretty neat.” Romano offers a choice of three items—a wrap made from piadina (an Italian flatbread) rolled up and filled with pasta and other toppings, pasta, and a salad bowl. All of these are nearly infinitely customizable with various toppings and sauce combinations. And while there are similar concepts around the country, Romano has suited this Italian street food to our South Louisiana palate with strong and garlicky flavors. “Our mission is to create a locally based, chain restaurant that was born and bred in New Orleans and will hopefully be a south Louisiana staple in the next five years,” Ben said. “We’re planning on expanding it to Baton Rouge after we open more in New Orleans. We have been looking…...
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