Louisiana’s Culinary Ambassador to the World
Born and raised in St. James Parish, Louisiana, Chef John Folse, CEC, 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.
Chef John Folse Folse has produced several 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 also completed the filming of Louisiana’s Food Heritage: The Encyclopedia Series, based on his best-selling cookbook, The Encyclopedia of Cajun & Creole Cuisine. 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 and has received numerous awards.
In August 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, Restaurant R’evolution, opened in June of 2012 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans. Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.
In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics. He led a group of eight Gulf region chefs who prepared and served seafood dishes to guests at USA House.
In spring 2013 Folse received the Lifetime Achievement Award from Research Chefs Association.
CULA 319: The Evolution of Cajun and Creole Cuisine
Chef John Folse is the instructor for CULA 319 and teaches students research and discusses the contributions of the seven nations that settled Louisiana: Native America, France, Spain, England, Africa, Germany and Italy. In this capstone course, culinary students prepare dishes such as:
- Gumbo Des Herbes
- Duck-Andouille-and-Oyster Gumbo
- Crawfish Bisque
- Seafood Sauce Piquante
- Chicken and Sausage Jambalaya
- Crabmeat and Shrimp Stuffed Mirliton
- Paella Valenciana
- White Chocolate Bread Pudding
- Louisiana Fig Ice Cream
- Sweet Potato Pecan Pie
“Louisiana food is best defined as the marriage of the ingredients, flavor and technique of Cajun and Creole country, with a classical plate presentation.”