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Posted by
Message
Anyone Personally Know Chef John Folse
Posted by Skippy1013 on 1/27/23 at 10:15 am
23
38If anyone reads this and does, can you pass what I am about to write to him?
This man has spent his life in the food business and is very successful and proud of our food culture. I think he will be very interested in my recent experience.
I was at the New Orleans Airport recently for a flight. I had plenty of time and had not had dinner, so I walked around and came across his place at the far end of the terminal. I thought, wow, I have never had his food before, I'll try it.
I ordered the Chicken and Sausage Gumbo. I figured that he had made this dish his whole adult life and it must be special. Now please know, I am from Louisiana and have made and eaten Gumbo my whole life, all of the best restaurants and home made. I know what's good and what's not so good.
The color was not what I expected, it was not very dark and looked kind of thick. Anyway, my first bite, right off, the rice was still hard, obviously not cooked long enough. That right there will ruin a Gumbo. Next, flavor, it was so bland and tasteless. I was thoroughly shocked! How could Chef Folse allow his name on this? It simply was not very good at all...
As a plus, it did have a more than adequate amount of chicken and sausage in it.
I want Chef Folse to get this opinion of mine. People from all over the world try this Gumbo at the airport and go home with opinions and tell people about it. This is not what we want these folks to experience and I think the Chef will correct this ASAP, because I have seen his passion over the years, and I know he cares.
This man has spent his life in the food business and is very successful and proud of our food culture. I think he will be very interested in my recent experience.
I was at the New Orleans Airport recently for a flight. I had plenty of time and had not had dinner, so I walked around and came across his place at the far end of the terminal. I thought, wow, I have never had his food before, I'll try it.
I ordered the Chicken and Sausage Gumbo. I figured that he had made this dish his whole adult life and it must be special. Now please know, I am from Louisiana and have made and eaten Gumbo my whole life, all of the best restaurants and home made. I know what's good and what's not so good.
The color was not what I expected, it was not very dark and looked kind of thick. Anyway, my first bite, right off, the rice was still hard, obviously not cooked long enough. That right there will ruin a Gumbo. Next, flavor, it was so bland and tasteless. I was thoroughly shocked! How could Chef Folse allow his name on this? It simply was not very good at all...
As a plus, it did have a more than adequate amount of chicken and sausage in it.
I want Chef Folse to get this opinion of mine. People from all over the world try this Gumbo at the airport and go home with opinions and tell people about it. This is not what we want these folks to experience and I think the Chef will correct this ASAP, because I have seen his passion over the years, and I know he cares.
This post was edited on 1/27 at 10:18 am
re: Anyone Personally Know Chef John FolsePosted by OldHickory 
on 1/27/23 at 10:17 am to Skippy1013
on 1/27/23 at 10:17 am to Skippy1013I’ve never once expected any airport meal to be anything but convenient.
re: Anyone Personally Know Chef John FolsePosted by OTIS2 on 1/27/23 at 10:20 am to OldHickory
on 1/27/23 at 10:20 am to OldHickoryOne Flew South. Atl. Expensive but good.
re: Anyone Personally Know Chef John FolsePosted by hoopsgalore 
on 1/27/23 at 10:21 am to Skippy1013
on 1/27/23 at 10:21 am to Skippy1013I've never once in my life told people what I eat at the airport. I actively avoid that conversation 
re: Anyone Personally Know Chef John FolsePosted by CarRamrod 
on 1/27/23 at 10:23 am to Skippy1013
on 1/27/23 at 10:23 am to Skippy1013quote:Doesnt he not own the Chef John Folse brand anymore?
How could Chef Folse allow his name on this?
re: Anyone Personally Know Chef John FolsePosted by MorbidTheClown on 1/27/23 at 10:31 am to Skippy1013
on 1/27/23 at 10:31 am to Skippy1013You stirrin something up, baw?
re: Anyone Personally Know Chef John FolsePosted by fightin tigers on 1/27/23 at 10:44 am to Skippy1013
quote:
How could Chef Folse allow his name on this?
They paid him a lot of money. That is how.
He isn't making the gumbo. Doubt he has ever done anything in the kitchen there other than photo ops. Aramark probably handles the cooking in an offsite location and they warm it at MSY.
re: Anyone Personally Know Chef John FolsePosted by PerplenGold on 1/27/23 at 11:03 am to OldHickory
on 1/27/23 at 11:03 am to OldHickoryquote:
expected any airport meal to be anything but convenient.
and outrageously expensive for what you get
re: Anyone Personally Know Chef John FolsePosted by Epic Cajun 
on 1/27/23 at 11:13 am to OTIS2
on 1/27/23 at 11:13 am to OTIS2quote:
One Flew South. Atl. Expensive but good.
I thought it was just okay, maybe my expectations were too high.
If I'm eating in an airport these days it's either Shake Shack or Chick-fil-a, no point in spending decent money at an airport restaurant, IMO.
re: Anyone Personally Know Chef John FolsePosted by Harahan Boy 
on 1/27/23 at 11:16 am to Epic Cajun
on 1/27/23 at 11:16 am to Epic CajunIt would not surprise me if this gumbo was a Sysco product.
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re: Anyone Personally Know Chef John FolsePosted by MobileJosh 
on 1/27/23 at 11:18 am to Skippy1013
on 1/27/23 at 11:18 am to Skippy1013I know chef. Not well enough to convey your complaint about an airport restaurant he's affiliated with's gumbo. But he catered an event for us, and has hunted at our farm.
re: Anyone Personally Know Chef John FolsePosted by caro81 on 1/27/23 at 11:25 am to Skippy1013
on 1/27/23 at 11:25 am to Skippy10131. you expected airport gumbo to be anything more than half ass?
2. you expect john folse to give a shite about this experience?
c'mon man.
2. you expect john folse to give a shite about this experience?
c'mon man.
re: Anyone Personally Know Chef John FolsePosted by Saskwatch 
on 1/27/23 at 11:25 am to OldHickory
on 1/27/23 at 11:25 am to OldHickoryquote:
I’ve never once expected any airport meal to be anything but convenient.
I wouldn't get something at a restaurant that required any actual cooking. If it's not something that can be slapped together as is without use of pot and pan then I stray away. If it sounds like it could be previously frozen and "cooked" in a microwave or oven then it could be alright.
re: Anyone Personally Know Chef John FolsePosted by Langland 
on 1/27/23 at 11:25 am to Skippy1013
on 1/27/23 at 11:25 am to Skippy1013Call or write the restaurant. It probably won't change anything.
re: Anyone Personally Know Chef John FolsePosted by notiger1997 on 1/27/23 at 11:39 am to Skippy1013
I will let him know.
re: Anyone Personally Know Chef John FolsePosted by notiger1997 on 1/27/23 at 11:41 am to PerplenGold
quote:
and outrageously expensive for what you get
First time at an airport?
re: Anyone Personally Know Chef John FolsePosted by Got Blaze on 1/27/23 at 12:13 pm to Harahan Boy
on 1/27/23 at 12:13 pm to Harahan Boyquote:
It would not surprise me if this gumbo was a Sysco product.
winner winner chicken & sausage gumbo dinner
Folse brand foods are sold through Sysco to retailers, then to customers
If you ever bought soup or gumbo from Rouses next to the salad bar, this is what they use. Same can be said for most FF restaurants like Wendy's and Schlotzskys. Already cooked frozen food item gets delivered by a food truck, defrosted, and placed in a warming tray or chafing dish.
re: Anyone Personally Know Chef John FolsePosted by nicholastiger on 1/27/23 at 1:44 pm to OTIS2
on 1/27/23 at 1:44 pm to OTIS2Folse made his money taking his cooking talents international and shipping product all over the world
he also started the culinary school at nicholls
he has his production plant across river in Donaldsonville
he is and was all about bulk and shipping it in as many markets as possible
quality wise it's nothing to write home about but if you are more concerned with profit over quality than that's what made him his money
he had restaurants he was involved with over the years but is now mostly out of that business
bittersweet was pretty good at the time
he also started the culinary school at nicholls
he has his production plant across river in Donaldsonville
he is and was all about bulk and shipping it in as many markets as possible
quality wise it's nothing to write home about but if you are more concerned with profit over quality than that's what made him his money
he had restaurants he was involved with over the years but is now mostly out of that business
bittersweet was pretty good at the time
re: Anyone Personally Know Chef John FolsePosted by Tigre85 
on 1/27/23 at 2:36 pm to Skippy1013
on 1/27/23 at 2:36 pm to Skippy1013Worked at a casino that used him for two big functions . 300 people per function . My take , not easy to work with and not a pleasant person to be around .
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