These staff members, headed by Chef Mike Mahowald, have been with me for a number of years and do a great job of taking care of Gulf Coast students and many special events held on campus. Little known to most people is the interaction of the staff with program students during their first two semesters before they move to La Friandise. The patience of the staff with these new students, year after year, is commendable. This team of individuals has helped make the culinary program a source of community pride. Back to the bisque.
All food has a history, some very brief, most having evolved over centuries.
One recipe which has seen numerous changes is the bisque soup. Served by countless restaurants around the world, there is nothing like a well-prepared shrimp bisque. Documented sources place its beginning in the Spanish province of Biscay. The original dish was made up of highly-spiced, boiled meats or game, though subsequent bisques were made using pigeon and quail with a garnish of shellfish, usually crawfish. Around the 17th century, shellfish became the principal ingredient and has remained so until recent times.