Meet Chef John Folse, CEC
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Chef John Folse Folse has produced seven cookbooks in his Cajun and Creole series. He hosts his own television cooking show, broadcast on public television stations, and his syndicated radio show Stirrin’ It Up! can be heard nationwide. Folse has recently completed the filming of Louisiana’s Food Heritage: The Encyclopedia Series, based on his best-selling cookbook, The Encyclopedia of Cajun & Creole Cuisine. Chef Folse’s latest publication After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery is now on bookstore shelves. A Certified Executive Chef, member of the American Academy of Chefs and past president of the Research Chefs Association, Folse represents the finest in culinary professionalism.
“Louisiana food is best defined as the marriage of the ingredients, flavor and technique of Cajun and Creole country, with a classical plate presentation.” |
Louisiana’s Culinary Ambassador to the WorldBorn and raised in St. James Parish, Louisiana, Chef John Folse is respected around the world as a leading authority on Cajun and Creole culture and cuisine. Folse grew up in a family of sugarcane farmers and great cooks, learning at a young age to utilize ingredients from the swamp floor pantry of south Louisiana’s Bayou Country.Following the success of his Lafitte’s Landing Restaurant in Donaldsonville, Folse expanded into catering and manufacturing. Chef John Folse & Company is one of only a few chef-owned food manufacturing companies in the United States producing custom-manufactured foods. Bittersweet Plantation Dairy utilizes milk from local dairy farms to produce Fleur de Lis, Fleur de Teche, various flavors of yogurt and a local favorite, Creole cream cheese. Folse’s catering and events management division is housed at White Oak Plantation in Baton Rouge.
In CULA 279 Cajun and Creole Cuisine taught by Chef John Folse, students research and discuss contributions of the seven nations that settled Louisiana: Native Americans, French, Spanish, English, Africans, Germans and Italians. In this capstone course, culinary students prepare dishes such as:
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