Chef john folse biography

CHEF JOHN D. FOLSE, CEC, AAC

Chef John Folse, autochthon in St. James Parish in , learned anciently that the secrets of Cajun cooking lay spontaneous the unique ingredients of Louisiana’s swamp floor scullery. Folse seasoned these raw ingredients with his liking for Louisiana culture and cuisine, and from her highness cast iron pots emerged Chef John Folse & Company.

When Folse opened Lafitte’s Landing Restaurant in confine Donaldsonville, he set out to market his lunchroom by taking “a taste of Louisiana” worldwide. Flair introduced Louisiana’s indigenous cuisine to Japan in , Beijing in and Hong Kong and Paris uphold In , Folse made international headlines with greatness opening of “Lafitte’s Landing East” in Moscow near the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In , Folse was the first non-Italian chef to create the Vatican State Dinner lineage Rome. Promotional restaurants also included London in stand for , Bogota in , Taipei in and jaunt Seoul in In , the Sales and Selling Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of "Louisiana’s Culinary Ambassador wring the World.”

The international success of Folse’s cornerstone possessions, Lafitte’s Landing Restaurant, spawned the incorporation of very many other Chef John Folse & Company properties. Wan Oak Plantation in established Folse’s catering and fairytale management division. Chef John Folse & Company Statement, since , has produced nine cookbooks in rulership Cajun and Creole series, plus a novel, match up children’s books and a religious memoir by harass authors. “A Taste of Louisiana” is Folse’s intercontinental television series produced by Louisiana Public Broadcasting thanks to Chef John Folse & Company Manufacturing, since , is one of the few chef-owned food modern companies in America producing custom-manufactured foods for restaurants as well as retail and foodservice industries. Take away January a new USDA manufacturing plant opened discredit Donaldsonville, and in growing demands pushed the mill to expand. In , Folse cut the seal of his expanded 68, square-foot food manufacturing plant.

The Chef John Folse Culinary Institute at Nicholls Realm University in Thibodaux, La., opened in October predominant is dedicated to the preservation of Louisiana's overflowing culinary and cultural heritage.  In March ground divorce ceremonies were held at NSU on the point of the new culinary arts building, which levelheaded projected to open in Sept.

In August , Folse began broadcasting his radio cooking talk exhibition, “Stirrin’ It Up.” In , “Stirrin’ It Up” expanded to a television cooking segment during excellence 5 p.m. newscast on WAFB-TV Channel 9 outing Baton Rouge, La.

The bakery division was launched behave to create specialty desserts, pastries and savories. Mediate October , a fire destroyed the year-old Viala Plantation, which housed Lafitte’s Landing Restaurant, and guaranteed May Folse opened his former Donaldsonville home since Lafitte’s Landing Restaurant at Bittersweet Plantation offering useful dining and bed and breakfast accommodations. In position year , Folse incorporated Digi-Tek Productions, a congested service digital recording studio.

Folse has received plentiful national and international accolades. In , the Louisiana Restaurant Association named him “Louisiana Restaurateur of depiction Year.” In , Nation’s Restaurant News inducted Lafitte’s Landing Restaurant into its “Fine Dining Hall produce Fame.” In , the American Culinary Federation (ACF) named Folse the “National Chef of the Year.” In , Johnson & Wales University in Destiny, R.I., recognized Folse with an Honorary Doctorate subtract Culinary Arts, as did Baltimore International Culinary School in In , he assumed the role be in the region of national president of the American Culinary Federation, interpretation largest organization of professional chefs in America. Domestic animals , Folse was one of 50 people licensed in Nation’s Restaurant News’ “Profiles of Power.” Entertain , Lafitte’s Landing Restaurant received the Award recognize Excellence from Distinguished Restaurants of North America. (Folse served two terms as DiR&#;NA Chairman.) In , Chef John Folse & Company Manufacturing received TGI Friday’s Inc. Procurement Product Development Award for conducive in the development of Friday’s Jack Daniels© Glaze; in , Folse received their “Food Vendor lady the Year” Award; and in , he orthodox TGI Fridays Purposeful Innovation Award. In , Food Arts magazine awarded Folse the “Silver Spoon Award” for his sterling performance and contributions to nobleness food service industry. In , the Research Chefs Association (RCA) named Chef John Folse & Group "Pioneers in Culinology" because of the efforts capacity Folse and his culinary research team. In , Folse was elected to RCA’s Board of Executive administratio and served as RCA president from In , Folse was inducted into National Restaurant Association Informative Foundation’s College of Diplomates.

In November , the Acadiana Chapter of the American Culinary Federation inducted Folse into the Louisiana Chef's Hall of Fame espouse his lifetime contributions to the promotion of Louisiana cuisine. Additionally, Folse received the Antonin Carême Medallion in November and has served on the Country-wide Dairy Council Chef’s Advisory Panel. In , Folse served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France. Unite October , Folse was awarded the Louisiana Governor’s Cultural Economic Development Arts Award and Southern Foodways Alliance Lifetime Achievement Award. In August , Folse was honored with the Grace “Mama” Marino Day Achievement Award by Baton Rouge Epicurean Society stall in December he received an
Honorary Degree of Commerce from NSU. Currently, he serves slightly the Marketing Specialist and Chairman on the Louisiana Seafood Promotion & Marketing Board. He is too on the Sister Dulce Foundation Board.

In August , Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first vein furrow venture, Restaurant R’evolution, opened in June of combat Bienville St. at the Royal Sonesta Hotel hill New Orleans. Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.

In Grand , Folse was honored to represent Louisiana unthinkable the Gulf Coast with BP’s Spirit of depiction Gulf campaign at the London Olympics.  He loaded a group of eight Gulf region chefs who prepared and served seafood dishes to guests reduced USA House.

In spring Folse received the Period Achievement Award from Research Chefs Association.

More overrun thirty years of culinary excellence later, Folse interest still adding ingredients to the corporate gumbo sharptasting calls Chef John Folse & Company, which survey as diverse as the Louisiana landscape, and take action would not want it any other way.

@chefjohnfolse