Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.
Issue link: http://gastronome.epubxp.com/i/745503
Meet Maître Rôtisseur John Folse, CEC CHEF JOHN FOLSE, CEC, was a founding member of the Baton Rouge Bailliage and is currently a New Orleans maître rôtisseur and an honor- ary member of the Jackson Bailliage. He was former chairman of the American Culinary Federation and Distinguished Restaurants of North America and former president of the Research Chefs Association. He is also the namesake of the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. Chef Folse produced and hosted the international PBS television series "A Taste of Louisiana" and has authored nine cookbooks in his "Cajun and Creole" series. In 2010, he partnered with Chef Rick Tramonto to form Home on the Range: Folse Tramonto Restaurant Development Company, LLC. Two years later, the duo opened Restaurant R'evolution in New Orleans, following with Seafood R'evolution in Ridgeland, Mississippi. Chef Folse's Louisiana-based companies include Lafitte's Landing Restaurant at Bittersweet Plantation; White Oak Plantation, the catering division; Chef John Folse & Company—one of the only chef-owned food manufacturers in the United States; Chef John Folse & Company Bakery Division; and Bittersweet Plantation Dairy. Through his keen marketing skills, Chef Folse introduced Louisiana cuisine via Lafitte's Landing Restaurants in Japan, Beijing, Hong Kong, Paris, London, Bogotá, Taipei, Seoul, and Moscow. He was also the first non-Italian chef to create the Vatican state dinner in Rome. The Sales & Marketing Executives of Greater Baton Rouge named Chef Folse "Marketer of the Year," and the Louisiana legislature bestowed him with the title "Louisiana's Culinary Ambassador to the World." In 2008, he was awarded the Louisiana Governor's Cultural Economic Development Arts Award and the Southern Foodways Alliance Lifetime Achievement Award. Among his many other accolades, he was named "Louisiana Restaurateur of the Year" by the Louisiana Restaurant Association and "National Chef of the Year" by the American Culinary Federation. Additionally, Chef Folse received the prestigious Antonin Carême Medal and served as the U.S. judge for the Bocuse d'Or World Cuisine Contest in Lyon. What is your involvement in the Chaîne? I was a founding member of the Baton Rouge Chapter of the Chaîne. I am currently a member of the New Orleans Chapter and an honor- ary member of the Jackson, Mississippi, Chapter. The Chaîne gives me the opportunity to meet people of like-mindedness while at the same time showcasing my skills as a chef-member since most often at Chaîne meetings I am certainly involved from the kitchen aspect. What is your favorite quote? "Risk is the tariff paid to leave the shores of predictable misery." Never be afraid to take risks. It's the foundation for success. What was the first dish you ever prepared? The first dish I can remember helping my mother prepare was a Mississippi River shrimp—a small, freshwater shrimp with a fantastic sweet taste—and potato fricassee served over rice. She said it was the best one she ever made, with my help, of course. Maître Rôtisseur John Folse, CEC. OUR CHAÎNE CHEFS 18 :: C H A I N E U S . O R G :: 2 0 1 6 v 2