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Guest Chef- July, 2000

Chef John D. Folse, CEC, AAC


Chef John Folse is the owner and executive chef of his Louisiana-based corporations. Lafitte's Landing Restaurant in Donaldsonville is recognized as one of the finest restaurants in and around New Orleans. White Oak Plantation in Baton Rouge houses his catering and events management company. Chef John Folse & Company Manufacturing, the only chef-owned and -operated manufacturing company, produces soups, sauces, entrees and specialty items for chain restaurants, foodservice and retail establishments across the country. Folse has authored numerous books available in bookstores nationally. He hosts his own National television cooking show, "A Taste of Louisiana" on PBS, and his syndicated radio show, "Stirrin’ It Up!" can be heard worldwide.

Folse is respected around the world as an authority on Cajun and Creole cuisine and culture and has gained national recognition within the retail and foodservice community for his efforts in new product development and manufacturing. He has taken his famous "Taste of Louisiana" from Hollywood to the Great Wall of China, opening promotional Louisiana restaurants in Hong Kong, Japan, Beijing, London, Paris, Rome, Bogota, Taipei and Seoul. In 1987, Chef Folse was selected as "Louisiana Restaurateur of the Year" by the Louisiana Restaurant Association and in November of 1988, the Louisiana Sales and Marketing Executives named him "Louisiana's Marketing Ambassador to the World." In 1988, Chef Folse made international headlines by opening his "Lafitte's Landing East" in Moscow during the presidential summit between Ronald Reagan and Mikhail Gorbachev. This opening represented the first time an American Restaurant had operated on Soviet soil. Immediately following this venture, John hosted ten Soviet chefs for the first Soviet American Culinary Exchange.

In 1989, Chef Folse was invited to create the first ever Vatican State Dinner in Rome, and while there had a private audience with Pope John Paul II. In 1990, Chef Folse was named the "National Chef of the Year" by the American Culinary Federation, the highest honor bestowed upon an American chef. His Lafitte's Landing Restaurant was inducted into the "Fine Dining Hall of Fame" in 1989 and received the DiRoNA (Distinguished Restaurants of North America) award in 1996.

Folse has been honored by local, state and international governments for his continuing efforts to showcase America's regional cooking around the world. His most prestigious acknowledgment to date was Nicholls State University's decision to name their new culinary program in his honor. The Chef John Folse Culinary Institute at Nicholls State in Thibodaux, Louisiana, offers Associate and Bachelor of Science Degrees in Culinary Arts.


John shares recipes from his award winning show- Stirrin' It Up
Visit Chef John Folse and Company on-line
"Taking The Taste of Louisiana Worldwide"
  • Thought you knew everything these was to know about roux? Well you haven't talked to Chef Folse!


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